MacKenzie

Sounds great, ck. I'll be watching for more pics.

Tomorrow I will take a pix of my chives.

Thans, Bruce. It is a method of cooking where you put food in a bag, vacuum sealed it, the put the whole thing in a water bath. The whole thing is submerged under water. It can really tenderize a tough cut of meat. More tender cuts take a shorter time to cook. You can kill the "bugs" by doing a hot fast cook (grill/frying pan) or longer cooler cook (sous vide).

This is the first time I've seen boneless beef short ribs at the local store so I thought I'd give them a try. SV @ 137F for 48 hours. While this was happening look at what was happening at my pot of chives- Dinner- The meat was very tender and tasty.

Tony, your steak dinner sure looks tasty.

I've had lots of pizza for breakfast but have never made one for breakfast. You have given me tasty ideas tinyfish.

ck, what I wouldn't give for slice of those pizzas, delicious.

tinyfish, I wish I had a plate of those wings and a brat on my dinner plate right now.:)

You're not

I sous vide precooked potatoes 75 minutes (60-90 ok) at 85 C. I need a little clarification, did you pre cook the potatoes, aka, boiled in water, and then put them in the SV bath for 75 mins.?

Geo, those ribs do look good.:)

Mtroo, I don't have a thermometer in the bag and I think I just pinched the fish thru the bag to see how it was. I'm not a big fish lover so I don't do it very often;)

I'm sure you must have a couple of slices that you could send to me to try, sure sounds interesting.:)

Perfect first cook.

I do my steaks at 132F and love the colour and texture I get. I also like the security of knowing that my steak may look very rare but it is cooked all the bugs are killed by the long time in the bath.:) I do: Scallops @140 F for 30mins Hallibut @125°F for 12-20mins. Stat checking after 12 mins. then every 2 mins. until the desired doneness

CC, that is a very nice dinner, lots of goodies on that plate.:) My temps. are just the opposite. This morning I went out to do some garden work, wearing polar fleece. The temp was 54 F. I hope to get out of the 60 range soon, this has been more than a week of wet and cold.

ck, that dinner looks wonderful, perfect.:)

Sous vide is something not to be missed. It an absolute fantastic way to prepare food and you can even make the best yogurt with a sous vide circulator.:)

Gotta love that.:)

Ed, your new grill is stunning, love the colour.:) Waiting for more pixs.:)

CC, you are making me blush.

Baked Beans ***** I was kind of winging it when I did the beans and this is pretty much what I did. The following recipe is what I'm going to do the next time I do baked beans. I can't remember if I minced a large clove of garlic for this recipe or not. It wouldn't hurt either way. 500 grams Organic White Navy beans 1 Sweet Onion, diced 1 large clove of garlic minced ½ C brown sugar, not packed 3 - 3 inch long squirts of Oro di Parma ½ C cider vinegar 2/3 C cup molasses 1 C of beer, use Guinness next time. (I used IPA because that is what I had.) 2 tsp salt 1t in water for boiling and one in finishing liquid. 1t dry mustard 4-5 shakes of Tabasco pepper sauce Bacon ends from 2 cured and smoked pork bellies 2 poblano peppers minced, next time I’d use 3 Add more liquid if it’s needed. Mine was quite wet and I did think I had added too much but it turned out to be just right. Instructions: 1) Bring a pot of water to boiling, turn heat off and add beans, soak overnight. Mine were still chalky when I put them on to boil. An indication that the beans were not fully hydrated. 2) Simmer 1-2 hours in salted water. I used 1 t of salt from ingredient list. 3) Mix the remaining 1t salt and the above ingredients in a Dutch oven. 4) Bake low and slow for 7 or more hours until bean texture is just right. I used 325 F and note it takes a long time for this big pot of beans in Le Creuset to heat up. Leave the cover off so that the beans will pick up some smoky flavour but keep an eye on the liquid.

I'll be watching to see what you think, Tony.

It is coming, Bosco.;)

Worth a try if one can just fine the koij