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Making poutine to go with the Vikings Niners game.
Hoagie sandwiches tonight.
With tamales and chili tomorrow.
Hoagie sandwiches tonight.
With tamales and chili tomorrow.
2019 Divisional Game Weekend Menu
- Thread starter A.J. Hicks
- Start date
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Fish n Chips, ... fresh caught rock cod, beer battered & fried.
Steak Fries, malt vinegar, & tartar sauce.
Loads of Stella to wash it down.
Steak Fries, malt vinegar, & tartar sauce.
Loads of Stella to wash it down.
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- zoomy
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It was excellent, and this time I didn't have to do any of the cooking or cleaning. I am required to get off my ass for my own beer though. Next time someone else does the cooking, i'll make sure the beach cooler is stocked and within arms length. 
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Just got a sous vide unit so I'm playing with all kinds of stuff. Did thick cut pork chops last night. Doing baby backs right now that I'm going to baste with my slather sauce and then torch for a slight char.
I have a couple tri tips thawing that I am going to sear and then sous vide to medium rare for use in things like stroganoff that I can seal in a bag, set it on my counter, and tell it when to start from where ever I am.
The idea is to come up with a bunch of gourmet meal in a bag entres that will be ready when my wife and I get home from work, hiking, fishing, whatever.
If any of you have a sous vide, we may have to start a thread. I can tell you that the pork chops were absolutely perfect.
I have a couple tri tips thawing that I am going to sear and then sous vide to medium rare for use in things like stroganoff that I can seal in a bag, set it on my counter, and tell it when to start from where ever I am.
The idea is to come up with a bunch of gourmet meal in a bag entres that will be ready when my wife and I get home from work, hiking, fishing, whatever.
If any of you have a sous vide, we may have to start a thread. I can tell you that the pork chops were absolutely perfect.
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That sounds great. Good ole coastal rock fish is extremely under rated. It makes awesome grilled tacos too.
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I've never used one myself, but like the end results. Which brand did you go with ?
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Mixed up a lil sauce based around cream of chicken soup and sour cream with some seasonings in it. Throw in some shredded chicken and some peppers olives etc and bake it with a layer or crushed up tortilla chips on the bottom and cover it with some cheese. Good food on a cold January day when even if you have to watch the faithless.
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Excellent use of paper clips, that's the same brand i've been looking at, both the 750W & 1000W. I'll be curious to hear more results from you.
Last edited:
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I bought the 1000. My sister and chef nephew have the same one and rave about it. I will start a sous vide thread later. I wish I had taken pictures of the pork chops. They were honestly perfect in doneness. I will be trying some other ideas like lowering the temp because I like to carmalize the fat a bit by searing in my big cast iron skillet.
But I have to say. There's something to be said for setting something and letting it tell you when it's at perfect temp along with it being slow cooked for tenderness. I know you know what I mean there.
Pretty hard to do medium rare AND slow cooked.
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Got my father in law one for Christmas.
They honestly look incredible to me. So useful.
So far I have not heard anything from the father in law. I don't know if he's tried it or not.
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Well I guess mine is 10% better than yours.
Just messing with you of course.
I am more excited with this little gadget than about anything I've bought in recent memory.
I can't wait to get into it here. Though I think I'm going to need sponsorship $$$ from Anova.
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We initially bought one from Bed, Bath & Beyond but you couldn't operate in via WiFi or by the app so we returned it. This one was twice the price but I immediately liked it better from the packaging to everything else. Pretty cool toy. Even more exciting than my Magic Butter Machine
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So back to game day menu....
Filthy dirty Tangueray martini with muddled jalapeno stuffed olives. I still prefer good ole Tangueray for a martini over all those fancy gins out there these days. And for those vodka martini drinkers out there? Shaddup and eat your Velveeta.
Filthy dirty Tangueray martini with muddled jalapeno stuffed olives. I still prefer good ole Tangueray for a martini over all those fancy gins out there these days. And for those vodka martini drinkers out there? Shaddup and eat your Velveeta.
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Ribs sous vide style:
So my take is that nothing really replaces a well operated smoker. But this is close and so much easier and brainless, it's silly.
The meat was again - perfectly cooked - yet not. Pull from the bone? Check. Tender and juicy? Check. Carmalization of the sugars in the sauce? Double check.
But the texture just seemed a bit off - almost a tad grainy.
Still, overall a very good dinner and way easier than using one of my smokers. Vi have to figure out a way to get some smoke flavor to the ribs. I am not opposed to dry smoke but liquid smoke sucks IMO.
Stay tuned.
So my take is that nothing really replaces a well operated smoker. But this is close and so much easier and brainless, it's silly.
The meat was again - perfectly cooked - yet not. Pull from the bone? Check. Tender and juicy? Check. Carmalization of the sugars in the sauce? Double check.
But the texture just seemed a bit off - almost a tad grainy.
Still, overall a very good dinner and way easier than using one of my smokers. Vi have to figure out a way to get some smoke flavor to the ribs. I am not opposed to dry smoke but liquid smoke sucks IMO.
Stay tuned.
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Go to an Asian market and pick up some of this. If you like spicy, you will love this stuff. Add a few 21-25 shrimp to it and it's a meal.
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