MacKenzie Posted June 19, 2016 Report Share Posted June 19, 2016 (edited) 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. Edited June 19, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 19, 2016 Report Share Posted June 19, 2016 Wow those ribs look beautiful and I bet even tastier. Now that's what I call low and slow! So that's what a chive plant looks like. What nice pictures, those butterfly's don't even look real they are so perfect. quick question what does vous vide mean? I have seen it mentioned several times on the site. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2016 Author Report Share Posted June 19, 2016 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). Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2016 Author Report Share Posted June 19, 2016 Tomorrow I will take a pix of my chives. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 19, 2016 Report Share Posted June 19, 2016 Thanks I went to u-tube and looked it up and then ordered a anova. I already have a vacuum sealer so I will be ready to go. Now all I have to is start cooking LOL. Been eating out the past 27 years. I am having a hard time breaking this habit. Have a great weekend 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 19, 2016 Report Share Posted June 19, 2016 @MacKenzie - wow! That's one beautiful cook. I'd eat those ribs every day. Kudos to you! Please don't take this the wrong way, but the real show stopper is the flutterby pics. It is REALLY hard to compete with Mother Nature's unbridled beauty. Knowing you, I'm betting you planted those chive plants with a dual purpose in mind. Am I right? Thanks for the pics of the cook and especially your flutterbys! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 19, 2016 Report Share Posted June 19, 2016 Those ribs look delicious Outback Kamado Bar and Grill ♨ Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 19, 2016 Report Share Posted June 19, 2016 Great looking meal and even better butterfly pictures. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2016 Author Report Share Posted June 19, 2016 (edited) @ Bruce, this shot of my chives was taken early this morning as I went out to feed the wildlife.:) They come up year after year. BTW, Bruce, the more you cook the better you'll get at it and before you know it you won't want to eat out any more, things will just taste better and it might even turn into a big hobby.:) Edited June 19, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 19, 2016 Report Share Posted June 19, 2016 @MacKenzie - I never knew what chives looked like. I just thought they were kinda the tops of little immature green onions. Thanks for the post. No wonderf flutterbys like them! What kind of wildlife do you feed up there. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2016 Author Report Share Posted June 19, 2016 Squirrels, birds and chipmunks. I try to avoid the raccoons. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 19, 2016 Report Share Posted June 19, 2016 Nicely done, as usual, MacKenzie! Alas, my chives were killed this spring with a late frost. So, I've had to start over with new plants. Doing well, but no where near flowering like yours! Gotta love the pics of the butterflies. Fingers crossed my annuals come up soon in my butterfly garden. Planted the milkweed last year. it's all sprung up now. Haven't seen any Monarch's yet this year. @Bruce Pearson - hope you got in on the Father's Day sale at Anova. I posted the link over in the Sous Vide thread in this Forum. You're going to be amazed at how food turns out when done SV. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 19, 2016 Author Report Share Posted June 19, 2016 Here are my garlic chives, they come up every year also - 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 20, 2016 Report Share Posted June 20, 2016 Beautiful cook and chives. Can you do anything with the chive flowers? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 20, 2016 Author Report Share Posted June 20, 2016 Thanks, tinyfish, the only thing I can think off is to admire the flowers and the critters they attract. I haven't checked to see if they are edible or not. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 20, 2016 Author Report Share Posted June 20, 2016 (edited) Today I decided to enjoy more of those boneless beef short ribs. Along with some sous vide potato salad. This time I add red and white radish from the garden, some lettuce, and some pea shoots. Edited June 20, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 20, 2016 Report Share Posted June 20, 2016 (edited) You're just too much, MacKenzie. Fresh pea shoots from your garden, seriously? Edited June 20, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 20, 2016 Author Report Share Posted June 20, 2016 Thanks, Tony. Actually I was wondering how I'd like eating this beef cold but as it turns out I really liked it a lot in fact I thought it was better served this way. Texture was nice, meat was tender and moist. This is a do again thing.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 20, 2016 Report Share Posted June 20, 2016 @MacKenzie - dadgummit Ma'am, you leave me speechless! I'm convinced you could make mud look like some kind of sumptuous feast. WOWZERS! I'd eat that up and beg for more. KudosKudosKudos! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2016 Author Report Share Posted June 21, 2016 Thanks, CC. You are not the only one surprised by this dinner I was too. 1 Quote Link to comment Share on other sites More sharing options...
