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01-13-2019, 12:18 AM | #45 | |
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01-13-2019, 02:17 AM | #46 |
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01-13-2019, 08:16 AM | #47 | |
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01-13-2019, 11:42 AM | #48 |
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Last night the wife made a mushroom risotto with roasted lemon garlic shrimp. I was finishing a few fingers of Proper 12...
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01-13-2019, 06:05 PM | #50 |
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Well, I tried beef stew today. Not a bad first attempt but needs tweeking. Was a little blah. I think I put too much beef broth and My sweetie came back from the butcher with the meat already cut which was very small cubes. I should nail it next time. No one complained but Im my biggest critic.
I tried a side the other night with rib eye on the grill that was simple but good. Mushrooms sauted in butter then put on top of arugula (which wilts from the hot mushrooms). Then topped with shaved parm cheese. |
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01-13-2019, 08:18 PM | #54 | |
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01-13-2019, 09:42 PM | #55 | |
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01-13-2019, 10:15 PM | #57 |
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Chicken breast,basil,thai chili, garlic
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01-14-2019, 03:06 PM | #61 |
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WHO keeps cooking the spinach???? What did it ever do to you????
Last afternoon I went out into garden and picked some red and romaine shoots, then did a fine trimming of the arugula from my garden. Washed and spun in the backyard, then bagged and took to the In laws for dinner. I'm all proud, showing how I cleaned it and everything. They plop it in the fridge and then cut open a bag (A FUKING BAG) of chinese salad mix. The beans were good, the rice interesting (mostly because it was in a bag in a cooler) and some chicken chunks she made alright. I went into the fridge and got a whole plate of arugula and ate it in front of them to show my displeasure. Then I poured another margarita and broke out bimmerpost app. |
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01-14-2019, 03:19 PM | #62 |
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That's how my 16 year old cooks them. Bastes with butter while finishing it in the cast Iron skillet. Tasty!
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01-14-2019, 03:24 PM | #63 |
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Another pork chop ready for its sous vide bath! Implemented a pre-sear method on this one.
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01-14-2019, 03:26 PM | #64 |
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01-14-2019, 03:32 PM | #65 | |
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I use a Joule (model) sous vide by ChefSteps (brand); and sear on a Lodge cast iron skillet. I just got a induction "hot plate" so I can sear outside on my terrace. This lets me run the pan screaming hot without smoking out my condo. I notice the biggest difference is with chicken and pork, as because you're cooking for so long, you can safely kill bacteria at lower temperatures. This produces notably juicer chicken and pork.
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01-14-2019, 03:40 PM | #66 | |
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