Dinner, what's up?

Discussion in 'The Club House' started by boatme98, Sep 13, 2012.

  1. sheriffjohn

    sheriffjohn Well-Known Member Supporter

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    Management and daughter picked gooseberries at a backwoods church cemetery yesterday. Breakfast was hot gooseberry pie, fresh strawberries from her garden, and coffee sweetened with Bailey's Irish Creme.
     
  2. boatme98

    boatme98 Well-Known Member

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    I love gooseberries! Had some bushes on my farm back in Md.
     

  3. G66enigma

    G66enigma Well-Known Member

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    Had a friend with a hillside farm, back when, who had a few thimbleberry trees (big shrubs, really). The berries look a lot like puny and delicate raspberries, if raspberries weren't delicate enough. A bit more-subtle taste than a raspberry. Very good.

    Never did gather enough to even make a few shortcakes, but I suspect they'd be fantastic in a whole pie. Yum.
     
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  4. mrm14

    mrm14 Well-Known Member

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    Still remember this one a couple of months ago.
    Station 16 1.jpg Station 16 2.jpg
     
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  5. mrm14

    mrm14 Well-Known Member

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  6. mrm14

    mrm14 Well-Known Member

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    Sous Vide the other two Rib Eye for tonight. Probably whip up some Crème Brulee for desert.
    Rib Eye Sous Vide prep.jpg Rib Eye in Sous Vide Vat.jpg Sous Vide Heater Temp. For Beef.jpg Sous Vide time for Rib Eye.jpg
     
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  7. Sniper03

    Sniper03 Supporting Member Supporter

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    Tonight my Wife is making Spaghetti and Meatballs with Garlic Bread!:)

    03
     
  8. boatme98

    boatme98 Well-Known Member

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    Breaded loin chops, roasted asparagus with sea salt, and onion mashed new potatoes with good butter.
     
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  9. Cinderocka1989

    Cinderocka1989 Well-Known Member Supporter

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  10. Cinderocka1989

    Cinderocka1989 Well-Known Member Supporter

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    I had frozen pizza for dinner, did not take pictures, I inhaled it. Heat and anxiety make me hungry.
     
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  11. jigs-n-fixture

    jigs-n-fixture Well-Known Member Lifetime Supporter

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    I seared a frozen steak, one of the chefs I like recommended it on his YouTube channel. Really hot pan, ad a pat of butter, and the frozen steak. gives it a serious char, and is still rare in the middle. Nuked a bag of green beans with carrots. Then tossed them in the pan I seared the steak in, to get the fond off, and tossed in a pat of butter.

    Came out pretty good, the steak ended up more towards a medium, but I;ll try again in a couple of days, and reduce teh time just a bit.
     
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  12. mrm14

    mrm14 Well-Known Member

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    A great way to do meats of all kinds. You can post sear using a skillet, torch, or grill. I do a lot of tri tip and post sear it with a torch. Comes out insanely good. However, with better cuts of meat, the grill works superb. Here's the torch set up I use. It has a Searzall head and I use a light in the pipe, TS 8000, Bernzomatic Torch. Searzall head with Bernzomatic torch.jpg
     
  13. mrm14

    mrm14 Well-Known Member

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    Always bring my meats up to room temperature before I cook them. I sear on high heat then turn it down to finish when I skillet cook a steak.:)
     
  14. jigs-n-fixture

    jigs-n-fixture Well-Known Member Lifetime Supporter

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    Normally how I do steaks. But, since i buy meat in bulk, and freeze it, being able to cook from frozen would be a great convenience. And, it looks like it does a good job, of a solid sear without over cooking the center.
     
  15. Cinderocka1989

    Cinderocka1989 Well-Known Member Supporter

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    I bought an instant pot this year, I think it will get a lot of use this summer, the less time my oven is on the better, my apartment doesn't have ac
     
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  16. G66enigma

    G66enigma Well-Known Member

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    I've wondered, though, about the difference in retaining moisture and risk of drying out portions of the meat, using one method versus the other.

    Wouldn't a sear done first help hold in the moisture and result in a better outcome, with a post-sear being almost too "late" to matter? Or, are you speaking strictly of the sous vide method with a post-sear?

    Just wondering, as I've never done the post-sear method.
     
    Last edited: May 31, 2020
  17. boatme98

    boatme98 Well-Known Member

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    Old world meets new world tonight.
    IMG_20200531_162139.jpg
    Caprese salad and carnitas with the trimmings and Spanish rice.
     
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  18. dmodguy

    dmodguy Member Supporter

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    Amazon has one you put in a pot for $99. That’s what I use and it’s great.
     
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  19. winds-of-change

    winds-of-change The Balota's Staff Member Admin Moderator Lifetime Supporter

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    I don’t know what sous vide is.
     
  20. winds-of-change

    winds-of-change The Balota's Staff Member Admin Moderator Lifetime Supporter

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    Tonight we had boneless pork chops cooked in the Crock Pot. Also sweet potato, yellow potato, Brussels sprouts, mushrooms, carrots, onions. All preceded by a Greek salad. DELISH!
     
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