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Started by @realAzhyaAryola, February 22, 2015, 11:06:18 AM

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kiebers

#4020
October 07, 2020, 07:53:24 AM
Quote from: kiebers post_id=363444 time=1590412360 user_id=193
Last week I did a cheap chuck roast using the sous vide method. Cooked it 24 hours at 135F. Best chuck roast I have ever had. Tender (cut with fork) juicy and still slightly pink. Seared it in a cast iron skillet but really didn't need to do that. We were very surprised at the way it turned out. I would definitely recommend this process for the cheaper/tougher cuts of meat.

Doing another chuck roast right now. Should be done in 5 hours or so. Don't think this one is going to do as good as the last one. This one is probably the worst cut of chuck I have seen. The side showing in the package looked ok, then I turned it over.  So much silver skin and sinew I just couldn't get it all. We shall see though. It will be done around noon today.
I've learned that if someone asks you a really stupid question and you reply by telling them what time it is, they'll leave you alone

Anonymous

#4021
October 07, 2020, 08:43:34 PM
Quote from: kiebers post_id=385861 time=1602071604 user_id=193
Quote from: kiebers post_id=363444 time=1590412360 user_id=193
Last week I did a cheap chuck roast using the sous vide method. Cooked it 24 hours at 135F. Best chuck roast I have ever had. Tender (cut with fork) juicy and still slightly pink. Seared it in a cast iron skillet but really didn't need to do that. We were very surprised at the way it turned out. I would definitely recommend this process for the cheaper/tougher cuts of meat.

Doing another chuck roast right now. Should be done in 5 hours or so. Don't think this one is going to do as good as the last one. This one is probably the worst cut of chuck I have seen. The side showing in the package looked ok, then I turned it over.  So much silver skin and sinew I just couldn't get it all. We shall see though. It will be done around noon today.

Slow and low makes everything delicious.

Frood

#4022
October 07, 2020, 11:44:06 PM
Quote from: Fashionista post_id=385925 time=1602117814 user_id=3254
Quote from: kiebers post_id=385861 time=1602071604 user_id=193
Quote from: kiebers post_id=363444 time=1590412360 user_id=193
Last week I did a cheap chuck roast using the sous vide method. Cooked it 24 hours at 135F. Best chuck roast I have ever had. Tender (cut with fork) juicy and still slightly pink. Seared it in a cast iron skillet but really didn't need to do that. We were very surprised at the way it turned out. I would definitely recommend this process for the cheaper/tougher cuts of meat.

Doing another chuck roast right now. Should be done in 5 hours or so. Don't think this one is going to do as good as the last one. This one is probably the worst cut of chuck I have seen. The side showing in the package looked ok, then I turned it over.  So much silver skin and sinew I just couldn't get it all. We shall see though. It will be done around noon today.

Slow and low makes everything delicious.


 :MG_216:
Blahhhhhh...

Anonymous

#4023
October 08, 2020, 08:54:50 PM
Quote from: "Dinky Dazza" post_id=385966 time=1602128646 user_id=1676
Quote from: Fashionista post_id=385925 time=1602117814 user_id=3254
Quote from: kiebers post_id=385861 time=1602071604 user_id=193
Quote from: kiebers post_id=363444 time=1590412360 user_id=193
Last week I did a cheap chuck roast using the sous vide method. Cooked it 24 hours at 135F. Best chuck roast I have ever had. Tender (cut with fork) juicy and still slightly pink. Seared it in a cast iron skillet but really didn't need to do that. We were very surprised at the way it turned out. I would definitely recommend this process for the cheaper/tougher cuts of meat.

Doing another chuck roast right now. Should be done in 5 hours or so. Don't think this one is going to do as good as the last one. This one is probably the worst cut of chuck I have seen. The side showing in the package looked ok, then I turned it over.  So much silver skin and sinew I just couldn't get it all. We shall see though. It will be done around noon today.

Slow and low makes everything delicious.


 :MG_216:

 :confused1:

Frood

#4024
October 08, 2020, 09:41:50 PM
Quote from: Fashionista post_id=386038 time=1602204890 user_id=3254
Quote from: "Dinky Dazza" post_id=385966 time=1602128646 user_id=1676
Quote from: Fashionista post_id=385925 time=1602117814 user_id=3254
Quote from: kiebers post_id=385861 time=1602071604 user_id=193
Quote from: kiebers post_id=363444 time=1590412360 user_id=193
Last week I did a cheap chuck roast using the sous vide method. Cooked it 24 hours at 135F. Best chuck roast I have ever had. Tender (cut with fork) juicy and still slightly pink. Seared it in a cast iron skillet but really didn't need to do that. We were very surprised at the way it turned out. I would definitely recommend this process for the cheaper/tougher cuts of meat.

Doing another chuck roast right now. Should be done in 5 hours or so. Don't think this one is going to do as good as the last one. This one is probably the worst cut of chuck I have seen. The side showing in the package looked ok, then I turned it over.  So much silver skin and sinew I just couldn't get it all. We shall see though. It will be done around noon today.

Slow and low makes everything delicious.


 :MG_216:

 :confused1:


It's my filthy mind. Pay it no mind....  :laugh:
Blahhhhhh...

Anonymous

#4025
October 08, 2020, 10:32:10 PM
Quote from: "Dinky Dazza" post_id=386047 time=1602207710 user_id=1676
Quote from: Fashionista post_id=386038 time=1602204890 user_id=3254
Quote from: "Dinky Dazza" post_id=385966 time=1602128646 user_id=1676
Quote from: Fashionista post_id=385925 time=1602117814 user_id=3254
Quote from: kiebers post_id=385861 time=1602071604 user_id=193


Doing another chuck roast right now. Should be done in 5 hours or so. Don't think this one is going to do as good as the last one. This one is probably the worst cut of chuck I have seen. The side showing in the package looked ok, then I turned it over.  So much silver skin and sinew I just couldn't get it all. We shall see though. It will be done around noon today.

Slow and low makes everything delicious.


 :MG_216:

 :confused1:


It's my filthy mind. Pay it no mind....  :laugh:

Okie dokie

Anonymous

#4026
October 09, 2020, 07:29:33 AM
I'm making chicken curry tonight.

Frood

#4027
October 10, 2020, 12:41:21 AM
I just ate a butt load of steamed green lipped mussels.



Grilled salmon, asparagus, capsicum, and mashed potatoes tonight.



The fortnightly grocery delivery came today. It's seafood time!
Blahhhhhh...

Anonymous

#4028
October 10, 2020, 07:18:39 AM
Quote from: "Dinky Dazza" post_id=386191 time=1602304881 user_id=1676
I just ate a butt load of steamed green lipped mussels.



Grilled salmon, asparagus, capsicum, and mashed potatoes tonight.



The fortnightly grocery delivery came today. It's seafood time!

I never heard of green lipped mussels..



What happens if you run out of groceries before the two weeks is up?



We ship once a week and sometimes run out of certain items before the next shop....and tonight is shopping night.

Frood

#4029
October 10, 2020, 08:56:41 PM
Quote from: Fashionista post_id=386196 time=1602328719 user_id=3254
Quote from: "Dinky Dazza" post_id=386191 time=1602304881 user_id=1676
I just ate a butt load of steamed green lipped mussels.



Grilled salmon, asparagus, capsicum, and mashed potatoes tonight.



The fortnightly grocery delivery came today. It's seafood time!

I never heard of green lipped mussels..



What happens if you run out of groceries before the two weeks is up?



We ship once a week and sometimes run out of certain items before the next shop....and tonight is shopping night.




Green lipped mussels are from NZ.





We order non perishables for two weeks, fresh seafood for 2 days, fresh meats for 4 days, deli items for up to 2 weeks but most only 4-7 days unless packaged tight (things like bacon, polish sausages, cheeses in cryovac), vegetables and fruits 1-2 weeks depending on item. It's a juggling act.
Blahhhhhh...

Blazor

#4030
October 10, 2020, 09:09:35 PM
Shrimp Jambalaya
I've come here to chew bubble gum, and kick ass. And I'm all out of bubblegum.

Frood

#4031
October 10, 2020, 09:14:50 PM
:thumbup:
Blahhhhhh...

Blazor

#4032
October 10, 2020, 09:17:12 PM
Making deer stew tomorrow, slow and low in the crockpot.
I've come here to chew bubble gum, and kick ass. And I'm all out of bubblegum.

Frood

#4033
October 10, 2020, 09:19:13 PM
Quote from: Blazor post_id=386276 time=1602379032 user_id=2221
Making deer stew tomorrow, slow and low in the crockpot.


Fash likes it slow and low...  :ohmy:
Blahhhhhh...

Blazor

#4034
October 10, 2020, 09:22:40 PM
Quote from: "Dinky Dazza" post_id=386278 time=1602379153 user_id=1676
Quote from: Blazor post_id=386276 time=1602379032 user_id=2221
Making deer stew tomorrow, slow and low in the crockpot.


Fash likes it slow and low...  :ohmy:


 :roll:



I saw that lol.



It keeps everything nice and moist  :laugh:
I've come here to chew bubble gum, and kick ass. And I'm all out of bubblegum.
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