Back on Thursday evening, Wife said she wasn't cooking....
So microwave baked tater stuffed with leftover pork ribs, bacon, and ham.
Num-num......:D
Attachment 352780
Printable View
Back on Thursday evening, Wife said she wasn't cooking....
So microwave baked tater stuffed with leftover pork ribs, bacon, and ham.
Num-num......:D
Attachment 352780
Now THAT's a tater.Quote:
Originally Posted by sharptonn
Or at least I think there must be one under there somewhere. Looks like a pretty good meal.
Lamb with herb crust.
Attachment 352940
Attachment 352941
Attachment 352942
That looks delish! :bow
Young turkey breast, deboned, rolled, and pasteurized in the sous vide tank at 145 for 4 hours, chilled, and then lightly broiled for a bit of color and texture.
Attachment 352943
I really do like to sous vide stuff. Turkey breasts come out nice and juicy every time. The bag traps all the juices, and with the stock from boiling down the bones, we had a nice gravy and a great soup as well, with garden vegetables. I pulled the last of the celery, carrots and onions from the garden and used them in the soup, and our own herbs as well. All that is left in the garden is tobacco, okra, jalapeņos, and a few things the wife planted, like pitty pan squash, and watermelon. On we got collards still going, too. I will be setting the seeds for the fall broccoli soon, and maybe more tomatoes, celery, lettuce, and whatevah.
Linguine and red clam sauce, green bean almondine
Wife's out of town......Dinner!
Attachment 353332
Hehehehe-------------Attachment 353333Attachment 353334Quote:
Originally Posted by sharptonn
Catching Up. Sausage Poboy, homemade bread, Showboat brand porky beans, cole slaw, last bottle of 3 year old home brewed imperial oat stout. No tears shed. Starting to get a bit dry and vinegary with a strong grapefruit component. I guess two years is long enough to hold that recipe. The bread was killer. First time I used a 75% hydrated dough. Baked 10min 500F, then 20 at 450 with a 15" skillet full of ice on the bottom rack for steam.
Attachment 353345
More catching up. Pork Tenderloin, garden okra and tomatoes, Kraft Deluxe mac n cheese, the kind with the sauce packet, but just used half the pouch, Thai jasmine rice.
Attachment 353346Attachment 353347Attachment 353348
Pork was in the sous vide tank for 3 hours at 145F then directly over a very hot fire in the grill side of the bbq. Sauced it right away, with 50/50 Kraft cheapie sauce and walmart generic italian salad dressing, just a few minutes on a side on the grill. Came out nice and juicy and tender.
