tony b Posted January 29, 2019 Report Posted January 29, 2019 Nice looking burger, Aussie - beets and all - LOL! btw - the windchill here this morning is -22F (-30C)!!! Enjoy your summer while you can! 1
Bruce Pearson Posted January 29, 2019 Report Posted January 29, 2019 Looks yummy Aussie. I see you have your beet on it, none of these days I’ll have to try that 1
Bruce Pearson Posted January 29, 2019 Report Posted January 29, 2019 None of these days?????? I meant one of these days lol 2 1
Jon B. Posted January 29, 2019 Report Posted January 29, 2019 1 minute ago, Bruce Pearson said: None of these days?????? I meant one of these days lol I'm voting for "none of these days"!!!!!!!!!!! 2 4
tony b Posted January 29, 2019 Report Posted January 29, 2019 Just now, Jon B. said: I'm voting for "none of these days"!!!!!!!!!!! Another vote for "none" here, too! 1 3
ckreef Posted January 29, 2019 Report Posted January 29, 2019 And a third vote of "none" for the win. 1
Aussie Ora Posted January 29, 2019 Report Posted January 29, 2019 Scaredy cats.lolOutback Kamado Bar and Grill 3
Jon B. Posted January 30, 2019 Report Posted January 30, 2019 14 hours ago, Aussie Ora said: Scaredy cats.lol That would be a big.........................YES!!!!!!!!!!! 1
Aussie Ora Posted January 30, 2019 Report Posted January 30, 2019 That would be a big.........................YES!!!!!!!!!!! They are weak one should forgive them lolOutback Kamado Bar and Grill 3
MacKenzie Posted January 30, 2019 Report Posted January 30, 2019 Sous Vide boneless beef ribs are done after 51 hours @ 137F. Smoked before putting into the bath. 3
tekobo Posted January 30, 2019 Report Posted January 30, 2019 1 hour ago, MacKenzie said: Sous Vide boneless beef ribs are done after 51 hours @ 137F. Smoked before putting into the bath. Nice looking meal Mac. What was it like? It looks like a completely different proposition to the usual beef ribs, smoked on the bone. Was it more like a steak then ribs? 1
MacKenzie Posted January 30, 2019 Report Posted January 30, 2019 (edited) Thanks, Tekobo. That might be a good way to characterize it. It was tender and next time l will see how 48 hours works @ 137F. Edited January 30, 2019 by MacKenzie
tony b Posted January 30, 2019 Report Posted January 30, 2019 Do you really expect to see much difference in shortening the SV time by 3 hours over a 2 days cook?
MacKenzie Posted January 30, 2019 Report Posted January 30, 2019 No, I don't expect to see any difference, Tony, and actually I only planned a 48 hour cook for this one but it just wasn't convenient so it went a little longer.
MacKenzie Posted January 30, 2019 Report Posted January 30, 2019 A couple of unexpected combinations of tastes for me today- 1. Toast with honey and a sprinkling of crushed fennel, the fennel balances out that extra sweetness of the honey. 2. Some cheddar cheese, dipped in honey and dunked in freshly ground coffee. 2
Pequod Posted January 31, 2019 Report Posted January 31, 2019 1 hour ago, MacKenzie said: A couple of unexpected combinations of tastes for me today- 1. Toast with honey and a sprinkling of crushed fennel, the fennel balances out that extra sweetness of the honey. 2. Some cheddar cheese, dipped in honey and dunked in freshly ground coffee. The first one I understand completely. The second has me a bit baffled.... So...how was cheddar with honey and ground coffee? 1
MacKenzie Posted January 31, 2019 Report Posted January 31, 2019 (edited) 25 minutes ago, Pequod said: The first one I understand completely. The second has me a bit baffled.... So...how was cheddar with honey and ground coffee? It was not as spectacular as I was hoping but I would still put it on tray with some cured meats, fruits and olives for a taste treat. Edited January 31, 2019 by MacKenzie 1
MacKenzie Posted February 1, 2019 Report Posted February 1, 2019 It was -9F here today and my chicken was thawed, just didn't think it was wise to wait for a warm spell to cook it so here goes. Decided to serve with potato scallop and some roasted purple carrots, parsnips and regular carrots. Ready to bake. Ready to serve. Chicken is baked. Plated. Chicken was moist and tender. Veggies. 9
Eddie mac Posted February 2, 2019 Report Posted February 2, 2019 I thought I was cold yesterday you got me beat nice looking chicken
MacKenzie Posted February 2, 2019 Report Posted February 2, 2019 Thanks, Eddie mac. I didn't really have much choice, do it in the kitchen oven I don't think so.
