Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Pizza and salad night here - no pizza photos because it’s store bought. Although it is a really good gluten free cauliflower crust pizza! But…I did make one of my favorite salads -
Balasamic Roasted Beet Salad - spinach as the greens rather than arugula, with goat cheese and pecans.
Your exchange student is getting a good education in American comfort foods. Between this, and your Amanda's excellent loaded potato soup last week, I wonder what the student's impression is, compared to French native comfort food .
Ribeye steak Sous Vide @133.8 F for four hrs..
served with baconwrapped aspargues, fried onion and sliced mushroom..
Topped with mushrom sauce.
A good French Cabernet Syrah redwine. J.P Chenet.
Draznnl , prior to cooking I never took photos, nor would anyone want me to, but learning food photography is becoming as enjoyable as the eating. Yet not near as enjoyable as sharing the food with others,
Last edited by Richard Chrz; January 18, 2024, 06:15 PM.
texastweeter Huh? They all look identical to me... might be some stratification in each jar, or it could be an artifact of thicker glass lower down, but each one looks the same to my eye.
Our venerated and venerable green chile chicken taco meal, adapted originally from a recipe in Sunset magazine lo! these many years ago. Picture of simplicity: bake a bone-in, skin-on chicken breast on a rack over a pan of sliced & quartered onion, with both chicken and onion coated in a mixture of EVOO, oregano, salt, and pepper. (Each dish has 1 tbsp EVOO, 1/2 tbsp oregano, 1/2 tsp salt, and 1/4 tsp pepper; one dish's worth for the onions, the other for the chicken.)
Onions coated in a foil-lined pyrex baking dish.
Put the coated chicken breast on a rack on top.
In the oven at 360F/180C until IT hits 160F/71C.
Chicken rested for 5-7 minutes while the onions went back in to crisp them up a bit more. Chicken's IT reached 166F/74C, spot on.
Shred it up, and load white corn tortillas (heated in the microwave for 35 seconds) with the chicken topped with shredded cheese, Hatch green chile, the onions, and some sour cream.
Super tasty, and pretty healthy. These babies were too bigga eat, needed a knife and fork all the way.
barelfly Naw, the tortillas would just split (they're soft, not crispy), and I'd have to resort to implements anyway. Plus, one of the ways that I'm a real weirdo is that I'm super fastidious about my hands. I eat pizza with knife and fork too. (It's because of my guitar playing, I take NO risks with my hands)
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, today we finally got into the 30’s and started a big thaw, but what that means is the ice around my grills is wet and slippery now, haha… soooo… a high protein low carb meal on the stove for Yvonne’s pre PET scan dinner. If it happens tomorrow…
Two SV NY strips done to 135, chilled and then seared with salt and pepper. Grilled shrimp using a simple marinade that Troutman recently reminded me about, and a stir fried veggie medley of fresh onion, garlic, red bell pepper, broccoli and portobellos….
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Gonna eat it?
I got a ribeye at about that stage and am wembling, is it going to be nasty or real nice????
Think I'm waiting for warmer weather and some weber help...
I sent my wife a message saying, we have left over chuck roast, would you like roasted potatoes and carrots, or would you prefer homemade pappardelle noodles and a mushroom cream sauce. She chose..
) so I am doing the bachelor thing for a couple of weeks.
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