For Mother's Day, I smoked some chickens to go along with asparagus, sweet corn, and roasted carrots with a carrot top pesto. First time throwing together the pesto with the carrots, and damn they were amazing. Highly recommend.
I knew someone would bring that up, and Kraft Mac n Cheese is anything but snobby, but I'll be damned if it doesn't make me think about my childhood every time I eat it (which is not often), and for that reason I will never hate on it.
Made Hasselback potatoes for the first time last night and everybody loved them. Hadn't heard of them outside of this thread, so thanks guys.
Not difficult at all. I pretty much just did this: http://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763 Pro tip on cutting I used two wooden spoons and placed the potato between them and sliced. Basically used it as a guide and didn't have to worry about slicing all the way through.
About to throw some Lamb shanks in the sous vide for 48 hours. I have never made lamb before so hopefully it turns out.
I like this guy a lot. He's a little corny but a lot of his stuff can be made in 15 mins or less. https://www.youtube.com/user/danchurchillcooks It's a good place to start.
Just checked the Bank account and saw Anova Culinary on there. Told the wife it is what I wanted for Fathers Day and am super excited! Besides the obvious, steak, pork chops, etc... what are your favorite Sous Vide recipes?
Here's another one. I wish I had personal recipes to give but I'm terrible about just making shit up as a I go along. https://www.youtube.com/user/donalskehan
Did pizzas on the egg last night. I was kind of lazy and didn't want to make my own dough, so I used Publix brand instead. Not ideal, but they still turned out pretty solid.
Made Steak Quesadillas using a pizza stone on the grill last night garnished with habanero salsa...sorry no pics but that shit was legit
I love being one of your took biggest fans. Lets not forget you had me banned from the original food thread because of me posting your steak picture. But hey, whatever you have to tell yourself to get over it, buddy.
thing I do most that really highlights what it can do is turning chuck roast into redneck prime rib takes like 24-48 hours chefsteps will become your friend
Got a link for that? I did chuck in the sous vide and I messed it up. It was ok, but I think it should've been better.
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide is my sous vide cheat sheet 149f for 18 hrs is what I think I did came out like this, then I seared each piece I cut into individual steak portions
nah, from most of what I've read pre-searing has marginal impact and chefsteps move of adding fat to the bag is mostly only for presentation, iirc the SeriousEats guy Kenji thinks it makes the meat even taste a hair less....meaty