LEGEND Food Porn

[RamFan503]

I've never used one myself, but like the end results. Which brand did you go with ?

Anova Precision. So far, so groovy.View attachment 33330

 

[Riverumbbq]

Anova Precision. So far, so groovy.View attachment 33330

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.

 

[RamFan503]

Excellent, that's the same one i've been looking at, both the 750W & 1000W. I'll be curious to hear more results from you.

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.

 

[CGI_Ram]

I’ve got Anova as well Mine is 900w.

Love it.

 

[A.J. Hicks]

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.

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.

 

[RamFan503]

I’ve got Anova as well Mine is 900w.

Love it.

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.

 

[RamFan503]

Onto the next experiment - seared tri tip for use in bag-a-meal recipes.

View attachment 33339
Cross cut then sprinkled with freshly ground kosher salt and black pepper.
View attachment 33340View attachment 33341View attachment 33342
Seared in a very hot iron skillet then sealed and popped into the sous vide pot.
View attachment 33343

 

[RamFan503]

I think I'm going to transfer most of this to the food porn thread.

But for now... I've started my next experiment while the other one is still in the works.

Same idea but this time I we quickly fried the steaks in rendered beef fat. I am also going to add some of that beef lard to the pouches before sealing. The thought is that the steaks will self baste in their own fat and hopefully absorb some of that fat.

Yep... Tender and fatty is what I'm going for here. Weight watchers should shield their eyes.View attachment 33344View attachment 33345

 

[RamFan503]

Ok Dudes...I'm breaking out the Walmart brand OnYos in honor of the Titans victory! (Funyon type snacks, for you uncultured rubes...)

Loves me some Funyons. Like pork rinds and a McRib sammich. A guilty pleasure.

 

[Dagonet]

Useless fact...

All birds are immune to capsaicin. That's why they can eat the hottest peppers on the planet without being affected in the slightest.

Have you ever heard the old wives tale on chickens?

 

[Dagonet]

Just the scale itself.

I was more wondering if you knew why some of the less hot peppers are more known (anecdotally - me and several people I know) for giving indigestion/heartburn/afterburn when peppers like jolokia, habanero, scorpion don't seem to have that issue even though they are WAY hotter.

You forgot Reapers now.. lol. Just razzing man. I really don't know the answer to your question. The only thing I can think is maybe people eat more of them? No pepper has ever affected me that way.. It also depends on how you consume them I would think? You talking powder here, or eating them raw? If eating raw, I think there's a 50% chance of you throwing up on a Reaper challenge.

I can't see ph levels any different. They are a different type of heat though. Man, I have ate some hungarians and even Hot Poblanos that gave me one hell of a burn in the mouth. Let a Hungarian go red on the plant and you're going to get some very high heat. That said I don't eat super hots raw. Not that crazy.. lol.

I'm glad to see you're still digging your Scorpions. I like them, but am going to concentrate on growing Jay's Ghost/Scorpions this year, besides Reapers. Jay's Ghost's have about the right amount of heat for me and an outstanding flavor.

That said, also going to do chocolate on the Jay's Ghost. Have you ever had chocolate peppers. Not a bad flavor...

 

[Selassie I]

Have you ever heard the old wives tale on chickens?

Never heard it...

What is it?

 

[RamFan503]

I copied and moved some of the game day menu posts over here as somewhat of an experiment but also to continue the sous vide stuff over here as that thread dies.

Today I think I'm going to do some wings with the unit and also sear off some of the tri tip steaks I sealed after adding beef fat back to them. It will be interesting to see how it works out.

 

[Selassie I]

Cedar plank salmon with a dijon brown sugar glaze.

 

[yrba1]

Made Korean fried chicken wings

 

[RamFan503]

Update:
The wings were good - not great. The steaks were amazing - like they were injected with butter.

 

[Memento]

My youngest sister's going to make cinnamon rolls for the Super Bowl! She says that they're better than the place she works at (St. Louis Bread Company's; Panera, to you non-STL folk), so I want to put that to the test.

 

[Selassie I]

View attachment 33413View attachment 33414
Update:
The wings were good - not great. The steaks were amazing - like they were injected with butter.

Love me some artichokes. I see one behind that steak.

I grill mine after a boil and kinda complicated marinating process.

One of my favorite things to eat.

 

[Selassie I]

Put together some hot pickles that you can't eat just 1 of. I used some of that "I can't feel my face" chilli flakes in it.
They are very addicting...

 

[LesBaker]

Love me some artichokes. I see one behind that steak.

I grill mine after a boil and kinda complicated marinating process.

One of my favorite things to eat.

Steam it stem down and use lemon butter or just mayo.

Thats the way to eat them IMO.

Put together some hot pickles that you can't eat just 1 of. I used some of that "I can't feel my face" chilli flakes in it.
They are very addicting...


View attachment 33434

Tasty.

I had Chicago style dogs last night and some heat from pickles would have been good.

That is a GREAT way to make hotdogs.

Lets start a sous vide thread, I'm interested in that.