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The Lounge>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
[Reply]
Fire Me Boy! 06:35 PM 12-29-2019
Originally Posted by GloryDayz:
I thought the same thing, but in sous vide all the numbers change. I'll add the screen shot later (from the Emerils guide) that says 150 degrees for 1 hours, but we also found a lot of other sites that had us going 145 for 1.5-2 hours. So we're going with 145 for 2 hours, then pan sear.


Correct. With sous vide, you can pasteurize anything with enough time at 130 or higher.

I go 140-145 on chicken breasts all the time. You can go lower with time adjustments, but chicken below 140 takes on this weird spongy texture that I personally dislike.
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Pablo 06:54 PM 12-29-2019
Hamburger soup.






Sent from my iPhone using Tapatalk
[Reply]
Rain Man 07:01 PM 12-29-2019
Originally Posted by Buehler445:
Rain Man might have died from that restaurant.
It was what I thought it was. I had to sit there through two trips and ten agonizing minutes of some guy telling us all of the undercurrents and bouquets of various wines. And I wasn't into the seven menu items.

However, lacking any other options, I did something I haven't done in 30 years and ordered trout, and it was pretty darn good.
[Reply]
GloryDayz 08:22 PM 12-29-2019
Originally Posted by Fire Me Boy!:
Correct. With sous vide, you can pasteurize anything with enough time at 130 or higher.

I go 140-145 on chicken breasts all the time. You can go lower with time adjustments, but chicken below 140 takes on this weird spongy texture that I personally dislike.
So, a rather well-endowed chicken breast (think Costco), 145 for 1:45? And do you sear them once done?

We did one with teriyaki sauce in the bag, one with lemon herb marinade in the bag, and a third with olive oil/rosemary/Italian seasoning in the bag. We didn't sear them later (and they were wonderful) because we wanted to try that next time and see if the barking makes a difference.

But man is it awesome.

The neighbor got one like this, and he's been having a ball with it, and I imagine that the circulating water might actually do a better job than one like mine. I just like that we have it all built into one unit, I think it'll save a lot of space.


[Reply]
KCUnited 05:53 PM 12-30-2019
Chopped them back slabs up for chili/sammiches. Tonight was the chili.






[Reply]
Fire Me Boy! 07:07 AM 12-31-2019
Originally Posted by KCUnited:
Chopped them back slabs up for chili/sammiches. Tonight was the chili.





Looks good. Chili with leftover smoked meat is the best.

I'm making a plain old ground beef chili today.
[Reply]
KCUnited 07:25 AM 12-31-2019
Originally Posted by Fire Me Boy!:
Looks good. Chili with leftover smoked meat is the best.

I'm making a plain old ground beef chili today.
I definitely took advantage of these crazy midwest temp fluctuations. Smoked the brisket on a 55 degree day then used it for chili after it dropped 25 degrees and snowed the very next day.
[Reply]
GloryDayz 07:35 PM 12-31-2019
We did Sous on two Tri-tips, a KC strip, and a (too thin) ribeye... OMG they were awesome. I mean "Never need to go to a high-end steak house again" kind of good and tender...

For the cut pic, from left to right, ribeye, KC Strip, Tri-tip, Tri-tip...


[Reply]
Fire Me Boy! 10:18 AM 01-03-2020
Wife made tiramisu.
[Reply]
KCUnited 11:28 AM 01-04-2020
Homemade acai bowls w/ banana, granola, toasted coconut, and kiwi.


[Reply]
Rasputin 11:35 AM 01-04-2020
Originally Posted by Fire Me Boy!:
Looks good. Chili with leftover smoked meat is the best.

I'm making a plain old ground beef chili today.
Making pork chili

Was told by a guy at work to bring the heat so I'm bringing it but how the freak long do you cook the beans i go to work at 7pm and I started them in the crock before midnight last night still harder than i want them to be.


Last night i grilled a nice juicy steak and potato was very pleased but couldn't eat it all but finished it this morning with over easy eggs was good.
[Reply]
scho63 01:01 PM 01-04-2020
Originally Posted by GloryDayz:
We did Sous on two Tri-tips, a KC strip, and a (too thin) ribeye... OMG they were awesome. I mean "Never need to go to a high-end steak house again" kind of good and tender...

For the cut pic, from left to right, ribeye, KC Strip, Tri-tip, Tri-tip...

WOULD, WOULD, WOULD AND WOULD !!!! :-):-):-):-)

The KC Strip has the perfect amount of doneness for me.

[Reply]
Rasputin 11:45 AM 01-05-2020
My chili was a success at work people really liked it and said it was plenty hot but tasty.

Tonight though I am making wangs and I was told to "bring the heat" so that's what I'm doing got a jar of Mrs. Renfro's Ghost Pepper Salsa that the stock guy said was the hottest thing he has in the store and I got Famous Daves pickle chips Devil's Spit for the juice and four habaneros and sweet hot mustard and Mango Scotch Bonnet and some lemon pepper marinade.

Sound good?
[Reply]
Mennonite 11:51 AM 01-05-2020
I've had good results* recently with chili made with smoked sausage a chipotle peppers. Some black beans, kidney beans, mada flour and whatnot.



*I'm not much of a cook so "good results" for me means "no one died of dysentery while cursing my name after eating my chili"
[Reply]
Rasputin 01:38 PM 01-05-2020
These wangs are going be the hottest thang I've ever made. Guys at work are going be mouth fucked :-)
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