Steve M Posted July 9, 2020 Report Share Posted July 9, 2020 Mojo chicken - this was really good. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 9, 2020 Report Share Posted July 9, 2020 Found some beef back ribs at the CostCo, new to me soooo.... Sous vide @ 141F for 30 hours and here they are- Now to make them a little more appealing. Just like magic. Plated. 12 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 9, 2020 Report Share Posted July 9, 2020 Nice work @Steve M! @MacKenzie - looks like a restaurant meal! How’d it taste? Did you enjoy the beef rib? 2 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 9, 2020 Report Share Posted July 9, 2020 @troble, thanks, I really like the beef ribs and would definitely buy them again. 3 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 10, 2020 Report Share Posted July 10, 2020 23 hours ago, MacKenzie said: That’s a beautiful shot. What do you use for a camera? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 10, 2020 Report Share Posted July 10, 2020 Thank you AJR, it's an old camera, a Panasonic-ZS100. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 10, 2020 Report Share Posted July 10, 2020 10 hours ago, AJR said: What do you use for a camera? I'm pretty sure the results are much more due to the operator than the camera... 4 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 10, 2020 Report Share Posted July 10, 2020 Pizza night tonight!Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book. Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish!Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 10, 2020 Report Share Posted July 10, 2020 Tasty looking pizzas, Alimac. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 10, 2020 Report Share Posted July 10, 2020 Tasty looking pizzas, Alimac. Thanks Mack! Definitely had no complaints, the only thing with these is that they weren’t as light as the long proof dough balls, but that’s me knit picking! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Flemming Posted July 10, 2020 Report Share Posted July 10, 2020 (edited) Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck Edited July 13, 2020 by Flemming 9 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted July 10, 2020 Report Share Posted July 10, 2020 Looks like a good one! Keep the temp around 225 and take your time, it'll turn out great. 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 11, 2020 Report Share Posted July 11, 2020 Pizza night 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 11, 2020 Report Share Posted July 11, 2020 Agrodolce tonight in the KK Along with 3 cheese potato and mushroom bake And some Wagyu striploin The agrodolce sauce has juice from 2 lemons, about 1 cup of over fermented Kambucha tea( strengthens to a vinegar) and about 2 tablespoons of bush honey. Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 11, 2020 Report Share Posted July 11, 2020 13 hours ago, Flemming said: Getting ready for my first Brisket 😅 8,5 kg US Wagyu Texas style, wish me luck That is a beautiful piece of meat. Excellent trim! Good luck with that bad boy Quote Link to comment Share on other sites More sharing options...
Troble Posted July 11, 2020 Report Share Posted July 11, 2020 Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 11, 2020 Report Share Posted July 11, 2020 Nice Troble, Here is last nights meal. Seared on one side to caramelise the fat, then sliced. Plated, couldn’t finish the whole steak it was sooooo rich. And this is the agrodolce. Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 12, 2020 Report Share Posted July 12, 2020 Yum great use of realestate. Pizza night tonight!Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book. Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish!Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 12, 2020 Report Share Posted July 12, 2020 On 3/4/2019 at 1:02 AM, tony b said: @tekobo - you MUST try Drago style oysters. They are seriously fab! There are several "copy cat" recipes. All are good, you can't really go wrong! https://www.epicurious.com/recipes/member/views/dragos-charbroiled-oysters-51424221 http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/ Thanks to Tony, I've tried these a few times and they never fail. Today's attempt: Super delicious with good bread to mop up the juices Lessons learned: resting the shells in salt is a great way to keep them stable in the cooker and in transit to the table. Next time I will cook them on the high grate so that they get more of the heat from the dome to crisp up the cheese. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 13, 2020 Report Share Posted July 13, 2020 Grilled octopus bluefin tuna sashimi w/siracha & soy, wild Alaskan king salmon with quinoa (carrot, celery, sweet onion grilled zucchini 9 Quote Link to comment Share on other sites More sharing options...
