tony b

I'm going to try the Fried Chicken for dinner tonight. May give MacKenzie's creamless spuds another go, too?? Fun never stops, ya'll!!

Naw, Dennis, it would be a "Seriously Incorrigible 42" KK!!!" The SI42. LOL

Serious cook, dude! You all are killing me with these posts! I'm not going to be able to hold out on my plan to cook mine on NYE at this rate!! Glad you frenched that roast BEFORE hitting the Bacardi and coffee!! Might of had another sliced finger tale on the Forum!

Thanks, all. Dancing Ducks - flashbacks to the old Peter Gabriel video of the 2 dancing chickens!! It was a fun cook. While it takes some time, it's not a lot of work each day, just a few minutes. Just chillin' in the fridge most of the time! Next time, I'll ramp up the KK sooner to get the skin a bit more crispy. I waited until the thigh IT was 150F before raising the KK temp up to 375F. Might shoot for 400F next time, too. PRip, nothing better than roasted cauliflower and Brussels sprouts bathed in dripping duck fat!! The pan was under the duck most of the cook. Finished with a drizzle of nice 3 year old balsamic vinegar.

Another killer prime rib. Don't know if I'm going to be able to hold out on cooking mine for NYE!!

Nice job, since your guests all raved!! Plus, love the Anchor Steam pic!! Was my first "craft" beer back in the day! Anchor Steam and Henry Weinhard's Private Reserve were my beers of choice after college, i.e., when I had money!!

Good job, Jon!!

Was on my Christmas Wish List, but Santa let me down! Guess I'll just have to cough up de cash myself!

So, here's the Christmas dinner - Peking duck (3 days in the making), with brown & wild rice, roasted cauliflower and Brussels sprouts. Duck was prepped for 3 days: Day 1 - defrosted and skin rubbed with kosher salt and baking powder, some Chinese 5 spice powder in the cavity, and into the fridge on a rack to dry. Day 2 - Inflated (i.e., Blowed Up) and painted with honey, soy sauce and a bit of hot water, back into the fridge. Day 3 - bathed in boiling water and set outside to dry while the KK heat soaked. Here's the pics. Out of the fridge after 2 days. On to the KK, heat soaked to 325F, with a big chunk of cherry wood. After 45 minutes, ramped up to 375F for another 15 minutes. Done on the KK. Off the KK and a bit of a rest. Plated with brown & wild rice, roasted cauliflower & Brussels sprouts (they were in a pan below the duck, so they got a bath in duck fat!) While the sprouts/cauliflower look dark, it's the Balsamic vinegar finish. They were exceptional. Didn't do the Mandarin pancakes, but did have slivered scallions, duck sauce and plum sauce for garnishes. Flavor was excellent, meat was nice and moist with a hint of the Chinese 5 spice powder, the skin was good, but not "perfect." Needed a bit more time on the KK and/or a bit higher temp at the end. But, overall, the best duck I've done yet!!

Benton, you got eggs in the fridge? Do the poached eggs for breakfast in the morning. AWESOME!!

MONEY, baby! Serious cooking, dude! Love the vids! Poetry in motion.

Can't wait to see the pics, PRip. You go, gurl!!

Gorgeous! Hope mine for NYE comes out nearly half that good!!

So, how did the skin come out? Color looks spot on! Nice Job!!!

Hurrah, Cookie! Someone was a good boy this year!! MacKenzie's suggestion for poached eggs is a good one. See my post from last night with the shrimp cocktail (127F bath for 20 minutes). Wait til you do your first steak. You won't look back!!! But, whatever it is, let us know how it came out! Here's a nice book with the basics, that I highly recommend. http://smile.amazon.com/gp/product/0991050177?keywords=sous%20vide%20cookbook&qid=1451072130&ref_=sr_1_1&s=books&sr=1-1 Here's a nice chart of time/temperature for a lot of different cooks. ChefSteps-SousVideReference - Time & Temp.pdf

That was homemade sauce, Charles. I admit that I wimped a bit and started with ketchup (usually just start with tomato paste), so I added a bit of tomato juice to cut the sweetness (I've also used Bloody Mary mix in the past, but be careful about its high salt content). Then add jarred grated horseradish, Old Bay, wasabi powder, Worcestershire sauce, roasted garlic paste, and gochugiang (Korean fermented bean and chile paste) (Instead of the last 2 items, you can use Sriracha sauce). Mix and let it set for several hours for the flavors to blend.

LIke your idea of "dessert," Charles!!

Awesome! Look at that bark! I scored one of those prime briskets at Costco this week, too! Mine was a 15#er. Couldn't beat that price with a stick!!! Separated the point and flat, and cut the flat in half. Vacuum sealed and in the freezer. This was my second prime brisket from Costco. First one was excellent! SCORE!!!

Hey, believe it or not, we got a dusting this morning, so it's officially a White Christmas here! Yeah!!!

Honey, in my book, it's Noon somewhere!

Kewl!

Here's the money shots of the SV shrimp cocktail! Merry Christmas, Everyone!

Details - what did you do differently? Why do you consider these "failures"? We'd love to help, but without info, kinda flying blind.

Lovely. Just keep it there as long as possible.

Let me know if it worked for you.