What did you cook, eat or drink today (December 2018)?

[epicuric]

Tanzanian? That's a new one on me... where did you get the recipe?

Another website, about great British chefs. You know the one!

 

[Morning Glory]

Another website, about great British chefs. You know the one!

One of my favourite websites. I look there a lot for inspiration and ideas. It also includes Great Italian Chefs: https://www.greatbritishchefs.com

 

[Lullabelle]

For dinner this evening my husband made a delicious mushroom risotto

 

[The Velvet Curtain]

Help I'm being held captive in the kitchen by Lullabelle, this is the first time I have escaped in months.

 

[Rocklobster]

Help I'm being held captive in the kitchen by Lullabelle, this is the first time I have escaped in months.

I know how it feels, I'm in a kitchen 14 hours a day..good thing there is beer and wine in the refrigerator...maybe that is why she keeps it stocked..so, I'll never want to leave..

 

[detroitdad]

wife made dinner tonight


Ribs red beans and rice (highlight of the meal, fantastic), and brussel sprouts with a honey balsamic sauce.

 

[medtran49]

Pizza on the grill!

Fresh moz on all pizzas.

Margherita, with a little bit of Parm R and some chopped garlic cooked in the microwave in EVOO, with a nice drizzle of the oil.

Pochetta very thinly sliced, crust drizzled with some of the oil and garlic pieces mentioned above, chopped leeks sweated in a tiny bit of EVOO, with a dusting of pecorino romano. Sometimes, we crack a couple of eggs and put on the top of the pizza a couple of minutes before it's done. When you serve the pizza, you break the egg and tilt the pizza so the yolk runs all over it.

Craig also had a pepperoni with the huge pepperoni slices, plus aforementioned oil and Parm R. He made a spicy pizza sauce. We always lay the pepperoni on a single layer on a double layer of paper towels, cover with another double layer of paper towels and cook for a minute in the microwave. The excess grease comes out of the pepperoni so you don't have grease dripping down your chin when you eat the pizza.

 

[Rocklobster]

Here is the finished result of the 3lb slice of inside round beef..I kept it in the sous vide for about 9 1/2 hours, then a quick sear..turned out pretty good..I wasn't sure what to expect but was pleasantly surprised..

 

[epicuric]

Here is the finished result of the 3lb slice of inside round beef..I kept it in the sous vide for about 9 1/2 hours, then a quick sear..turned out pretty good..I wasn't sure what to expect but was pleasantly surprised..
View attachment 21148 View attachment 21149

That looks fantastic! Was the experiment just for home use, or are you thinking of using it commercially?

 

[epicuric]

Mine was less successful. 7 hours @57 deg C was too much. The meat was beautifully tender, but overcooked for our taste.

 

[epicuric]

My wife's Yorkshire puddings were the best bit of the meal:

 

[Yorky]

Mine was less successful. 7 hours @57 deg C was too much. The meat was beautifully tender, but overcooked for our taste.

Mmmmmm. This was about 100 seconds plus a stint with the blowlamp. Significantly higher temperature though. Rested for about 8 minutes.

 

[Yorky]

Slapped it in a sourdough bun with some mustard and grass and an accompaniment of a few fried mushrooms.

 

[Morning Glory]

Here is the finished result of the 3lb slice of inside round beef..I kept it in the sous vide for about 9 1/2 hours, then a quick sear..turned out pretty good..I wasn't sure what to expect but was pleasantly surprised..
View attachment 21148 View attachment 21149

It looks lovely. What temperature did you use?

 

[Rocklobster]

That looks fantastic! Was the experiment just for home use, or are you thinking of using it commercially?

Just for home..we are too busy for this type of cooking..my service is short order, for the most part..