Today I made fried rice (to clean out the leftovers!) and sous vide lemon cheesecake. Everything turned out great!Last weekend, I bought an entire pork loin, butchered it into 16 or so nice thick chops, seasoned with salt and pepper and vacuum sealed with a clove of garlic per chop. Frozen, drop them in the sous vide for 90 minutes or so at 160F, then pan sear and make a pan sauce using some sweet vermouth, lemon juice, and butter. So far, we've cooked 4 of them and they were choice!
More best sous vide recipes!!
It's a great hobby if you can get your hands on enough flour
@CapeGabe I hear you. I’m fortunate to live 30 mins from an amazing mill that sells local flour in 50 lb bags on Fridays for drive by pick up.
@Freddy No salsa?
My favorite quarantine chef youtuber is J. Kenji Lopez-Alt. If you're into the science of cooking, or at least interested in the why of something, whether it's technique, ingredients, tools, etc., and someone with a soothing voice and adorable dogs, check him out. Here he demonstrates cuts of beef on his dog, which I rewound and watched three times because it was so hilarious. I haven't tried this technique for cooking a steak because I want to try his reverse-sear technique whenever I purchase a good ribeye. Sometimes I just watch these late at night when I'm de-stressing from the day's events.Here, he refused to name a famous chef, but everyone knew he was referencing Gordon Ramsay, which led to a whole discussion about toxicity and abuse of power. I worked with many chefs in the past, and Kenji seems like a genuinely decently person, plus he signs off with, "See you later, guys, gals, and non-binary pals."
Sam the Cooking Guy reached 2 Mil subs. why not make a 20 lbs burger to celebrate. doesn't start off well, but he rebounds nicely.
he also made some ground chicken and chickpea burgers a few days ago that i wanna try to make..
Best food for the money? Doesn't have to be for any specific reason. Just your overall personal value choice. For me, its sardines. 95 cents for a can of goodness that ranges anywhere from solid ultilitarian nutrition all the way to a gourmet snack. Quick snack during the day. Perfect accompaniment to vermouth and brandy cocktails by night.
I bought an air fryer...and I've joined the obnoxious group of people who will talk non-stop about the joys of owning an air fryer
Recently I came across a game changer. I have a family recipe that my grandparents called Blueberry Brandy. Not really brandy. Blueberries soaked in grain alcohol, sugar and a little anisette for over a month. It has been hard to duplicate because you don't know if you have it right for over a month.
I just found there is a whole sous vide alcohol making culture out there. RESULTS IN AN HOUR! Just don't use vodka as many suggest, needs to be grain alcohol. Now just waiting fo Blueberry season for perfectly fresh blueberries.
Any other home bakers out there? It's a great hobby if you can get your hands on enough flour and happen to have a starter.
Essentially it's a stuffed jalepeno (cream cheese and sharp cheddar), wrapped in a butterflied chicken breast, wrapped in bacon. BBQ rub inside and out on the chicken, and grilled over indirect heat until internal temperature of 165F is reached. Glazing the tops with a homemade BBQ bourbon sauce several times while cooking. Served over coranarice.com with fried squash and cheesy brussel sprouts. Not pictured, homemade yeast rolls. This picture is some of the leftovers, next day for lunch. 10/10. Would definitely cook again.
Also, we made an old school casserole last night for the first time in a long time last night, but it was heavy on components and less so with soup so it wasn't very sloppy and it turned out awesome. Beyond Beef Grounds, assorted veggies (basically everything in the fridge that was headed towards turning), a couple of days old rice, touch of sriracha, splash of soy sauce, salt and chipotle seasoning and the two cans of cream of mushroom. The opposite of innovative, but it tasted really good.
Chinaski said: Oh wow, that looks sooooo good.