LEGEND Food Porn

[LesBaker]

@RamFan503 where is the one you have for sale at the same price as the Nano?

If it's on Amazon or somewhere let me know.

I think I am ready to make the leap!

 

[CGI_Ram]

Can’t remember what properties the EVOH provided

Oxygen barrier

 

[RamFan503]

@RamFan503 where is the one you have for sale at the same price as the Nano?

If it's on Amazon or somewhere let me know.

I think I am ready to make the leap!

I didn't say that it was the same price as the Nano. Normally the Nano is $99 and the Precision is $199. When I bought mine recently, it was $50 off the Precision. Here's the link: https://anovaculinary.com/anova-precision-cooker/

When I bought mine, it didn't show the discount until I went to check out. The sale may be over too - IDK.

 

[LesBaker]

I didn't say that it was the same price as the Nano. Normally the Nano is $99 and the Precision is $199. When I bought mine recently, it was $50 off the Precision. Here's the link: https://anovaculinary.com/anova-precision-cooker/

When I bought mine, it didn't show the discount until I went to check out. The sale may be over too - IDK.

I appreciate the effort my friend!

And yeah the sale is over but I'm sure they run them ere and there so I'll check back.

 

[Loyal]

Did you foodie bastids cause Tron's dyspepsia? SONOFA!

 

[RamFan503]

So back to the beef ribs and then onto my latest experiment.

I seasoned the ribs with my Hog Wired rub but added some dry hickory smoke powder because I wouldn't be smoking them. I then cooked them in my sous vide at 155° for 25 hours. After taking them out, I slathered them with my Smoky Sweet sauce and broiled them to carmalize the sugars in the sauce.

I'm not a big beef rib fan but the texture and flavor of these was amazing. Bite from the bone without them being chewy or falling off the bone. I couldn't ask for better texture. Still too much fat and that is always one of my biggest beefs with beef ribs. Beef fat is heavy and coats your mouth. Some people love that about beef ribs. I don't. I will say however, that these were some of the best beef ribs I've ever eaten outside of Salt Lick's near Austin. I give these an A.

 

[RamFan503]

On to the next dish.

Today, I decided to make some stroganoff with some chuck steak I had seared and sous vide to rare and then sealed a week or so ago.

So this morning, I put the steak in the sous vide bath and then cut up mushrooms and yellow onions and added vegan sour cream (so my wife could eat it), wine, butter, tarragon, kosher salt, and pepper and sealed that in a separate bag. I set the sous vide for 134° for 9 hours and left for work.

When I got home, I simply boiled some pasta, heated my iron skillet to 550° and seared the steak for about 30 seconds on each side, then put the mushrooms etc in a pan and stirred everything up on high heat, taking some of the moisture out of if while the pasta cooked.

I placed the pasta on a plate with some of the steak and spooned the sauce over the pasta.

This all may sound like a bunch of steps but it was actually very easy - a lot of words for some simple steps.

So here's the end result. And it was ridiculously good. The steak (yes - that tough though favorable chuck) was perfectly cooked and VERY tender. The mushrooms were also perfectly cooked. The onions were slightly al dente but I very much liked them that way.

Overall, an A+

 

[RamFan503]

I appreciate the effort my friend!

And yeah the sale is over but I'm sure they run them ere and there so I'll check back.

Hey. I just got a Facebook ad saying the Anova was 25% off for the SuperBowl. Looks like that sale might be back on.

 

[Loyal]

Hey @RamFan503 , I saw a new kind of pizza that I've never heard of before and it doesn't have pineapple! Clam pizza, have you tried it? Seems like Bobby Flay makes it with a white sauce...

 

[Dodgersrf]

Hey @RamFan503 , I saw a new kind of pizza that I've never heard of before and it doesn't have pineapple! Clam pizza, have you tried it? Seems like Bobby Flay makes it with a white sauce...

Clam pizza with a white sauce?
Did you post this in the correct thread?

 

[LesBaker]

Clam pizza with a white sauce?
Did you post this in the correct thread?

I wouldn't eat that.

 

[RamFan503]

I think I've found the world's best pepper flakes. Yes... there IS a difference in pepper flakes. Who knew?

These guys dry their own flakes from fresh peppers of all kinds. This stuff is FRESH.

View attachment 33246

The one on the left has jalapeno, ghost, arbol, and habanero peppers. Heat level is supposed to be 110K on the Scoville heat scale.

The one in the middle has Caribbean scotch bonnet, ancho, and red bell peppers. Supposed to go well with seafood. Heat level 50K.

Far right has chipotle, ancho, and habanero peppers. Supposed to go well with BBQ. Heat level 70K.


And I had to get this too...


View attachment 33247


It's called "I Can't Feel My Face". LOL

It has Carolina reaper, moruga, ghost, and habanero peppers. Heat level says 750K on the Scoville heat scale.


You can order from them online. They have a less hot kind too. Warning though... like their label says... you'll never go back to generic red pepper flakes once you try these.

I just got an ad for this outfit on FB. Are they tracking us?

 

[RamFan503]

I just started some Korean short ribs in my sous vide - from work.

Pictures to follow.

 

[Mister Sin]

So back to the beef ribs and then onto my latest experiment.

I seasoned the ribs with my Hog Wired rub but added some dry hickory smoke powder because I wouldn't be smoking them. I then cooked them in my sous vide at 155° for 25 hours. After taking them out, I slathered them with my Smoky Sweet sauce and broiled them to carmalize the sugars in the sauce.

I'm not a big beef rib fan but the texture and flavor of these was amazing. Bite from the bone without them being chewy or falling off the bone. I couldn't ask for better texture. Still too much fat and that is always one of my biggest beefs with beef ribs. Beef fat is heavy and coats your mouth. Some people love that about beef ribs. I don't. I will say however, that these were some of the best beef ribs I've ever eaten outside of Salt Lick's near Austin. I give these an A.View attachment 33542View attachment 33543

Damn, I miss those rubs I used to get from you.

 

[RamFan503]

Update: In this episode... Korean Short Ribs

Sous Vide some Korean cross cut short ribs. Set the sous vide for 135° for 5 hours. I had marinated these short ribs in sealed packages over night in the fridge, then froze them so I could not only use them any time but also put them in the water bath and have them stay cold until I started the sous vide - which I started via Wi-Fi from work.

After cooking them, I broiled them for a few minutes and served them with a simple steamed vegetable mix and white rice. While the ribs were finishing off, I reduced the juices from the bag to use as a sauce.

The marinade was: 3 Tbsp Sesame oil, 4 Tbsp dark brown sugar, 1 Tbsp chile flakes, 2 Tbsp fresh crushed garlic, 3/4 cup soy sauce, 1 Tbsp Kimchi marinade, 1/4 cup pineapple juice. Brown the garlic in the sesame oil, shut off the heat, and add remaining ingredients. That will cool it down for immediate use.

I separated a 7 pound pack of short ribs into 3 equal packages and added equal amounts of the marinade before sealing.

The flavor was excellent. The texture was very good but a few more hours in the sous vide wouldn't have hurt.

Overall, an excellent meal. Great flavor. The sauce worked great to flavor up the veggies and rice. Sriracha works really well if you want a little added heat but I wouldn't go with anything hotter as it would take away from the richness.

There you go.

 

[Selassie I]

Update: In this episode... Korean Short Ribs

View attachment 33631View attachment 33632View attachment 33633View attachment 33634
Sous Vide some Korean cross cut short ribs. Set the sous vide for 135° for 5 hours. I had marinated these short ribs in sealed packages over night in the fridge, then froze them so I could not only use them any time but also put them in the water bath and have them stay cold until I started the sous vide - which I started via Wi-Fi from work.

After cooking them, I broiled them for a few minutes and served them with a simple steamed vegetable mix and white rice. While the ribs were finishing off, I reduced the juices from the bag to use as a sauce.

The marinade was: 3 Tbsp Sesame oil, 4 Tbsp dark brown sugar, 1 Tbsp chile flakes, 2 Tbsp fresh crushed garlic, 3/4 cup soy sauce, 1 Tbsp Kimchi marinade, 1/4 cup pineapple juice. Brown the garlic in the sesame oil, shut off the heat, and add remaining ingredients. That will cool it down for immediate use.

I separated a 7 pound pack of short ribs into 3 equal packages and added equal amounts of the marinade before sealing.

The flavor was excellent. The texture was very good but a few more hours in the sous vide wouldn't have hurt.

Overall, an excellent meal. Great flavor. The sauce worked great to flavor up the veggies and rice. Sriracha works really well if you want a little added heat but I wouldn't go with anything hotter as it would take away from the richness.

There you go.

I love Korean flavors. There's a couple of Korean marinades/sauces that I like to use on more than one thing. I especially like it on pork belly.


Hey and on the Sriracha. I recently discovered the Yellow Sriracha at my local Poke restaurant. It's the same level of hot as the Red... but it has an additional sweetness to it. I really like it. I need to see if they carry it at the grocery store.

 

[RamFan503]

I love Korean flavors. There's a couple of Korean marinades/sauces that I like to use on more than one thing. I especially like it on pork belly.


Hey and on the Sriracha. I recently discovered the Yellow Sriracha at my local Poke restaurant. It's the same level of hot as the Red... but it has an additional sweetness to it. I really like it. I need to see if they carry it at the grocery store.

I just bought a pork belly. Maybe I'll try that on some.

I haven't seen the yellow Sriracha. May have to look for it.

 

[Memento]

Hey and on the Sriracha. I recently discovered the Yellow Sriracha at my local Poke restaurant. It's the same level of hot as the Red... but it has an additional sweetness to it. I really like it. I need to see if they carry it at the grocery store.

 

[RamFan503]

So here's one for you veggies that also works for a major carnivore - ME. I season portabela mushroom cap with my Chipotle rub and broil it on both sides, finishing with cap side up. I then use it as a burger patty. Nice bun (I sear mine with mayo on cast iron - my wife's with vegan mayo), lettuce, tomato, red onion.

If you like mushrooms at all, this is a great "burger".

Personally, I find it a gorgeous blend of textures and VERY tasty.

 

[Memento]

The cinnamon roll:

And the jambalaya: