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Crusty Nutsack posted:I don't know that I've ever had dried beef, unless it's just beef jerky. In which case, ok fine, but that's a weird thing to put in a dish with chicken. As for cream of mushroom soup, no, that's about the farthest from awesome you can get. Have you ever had creamed chipped beef? I'm pretty sure dried beef is just another name for chipped beef (maybe in whole form, instead of chipped?).
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Jun 24, 2015 04:36
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Nur_Neerg posted:Another! Sous vide salmon w/ crisped skin, butternut squash risotto, sauteed asparagus, brie stuffed roasted mushrooms, roasted garlic potatoes. How long/what temp did you sous vide this? I'm always scared of loving it up from a failed attempt. Also dat mushroom recipe.
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Jun 26, 2015 05:24
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I made my first apple pie ever. Turned out pretty drat good. I wish I got a little more color on the top crust, but the bottom crust was perfectly crispy. The only problem was that it was hard as poo poo to get out of the cast iron cleanly so it was more of an apple pie cobbler by the time it was on plates.  (yes my phone picture are always that dark inside, who knows)
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Nov 7, 2015 07:59
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I use a pint glass and a shaker to peel garlic, just shake the poo poo out of it and it's all peeled in like 5 seconds.
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Jan 13, 2016 04:16
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VelociBacon posted:e: Man I need an insta-read thermometer. I just picked up one of these and it's pretty great for $15. There was a coupon code kicking around that brought it down to like $8 but I think it's expired. http://www.amazon.com/gp/product/B00RV3QAKS?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00
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Feb 15, 2016 03:58
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taqueso posted:A friend of mine has a huge cast iron skillet just for pizza. I think it is 17". I just looked these up and god drat they are pricey. I want one.
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Feb 26, 2016 06:35
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I did some corned beef sous vide last weekend, for leftovers I made a corned beef grilled cheese. It was amazing.
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Mar 16, 2016 08:24
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Number 1 Sexy Dad posted:From that point I believed the dish was probably invented by Campbell's to sell their otherwise-inedible cream of mushroom soup, but your pics indicate it is possible to do it for real This is actually true. quote:Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department. The inspiration for the dish was "to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup."
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May 6, 2016 03:33
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Bob_McBob posted:Ribeye and aspergers for dinner last night. 130°F sous vide and finished on the Baking Steel.  , I need a baking steel.
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Jun 5, 2016 20:28
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Yeah was it a cheap one? I've got a Griswold from like the 40s or 50s and that thing feels so solid that I could get it red hot then dunk it in an ice bath and it would only get stronger.
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Aug 10, 2016 04:04
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Ranter posted:Where can one find horse in the USA? Gunna be really hard to find. I don't think there are any US slaughter houses for horse meat.
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Aug 30, 2016 04:55
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Veritek83 posted:Did the Food Lab sous vide "turchetta" for dinner (and so I could make a big batch of turkey stock for use next week). Very tasty, very messy. Want to get the skin wrapped a bit better and bit more evenly crisp next time. You should post this in the Sous-Vide thread some people were asking about it. Also looks great. I could never get the skin to work on mine. e: Oh you did, nevermind.
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Nov 15, 2016 05:28
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| # ¿ May 21, 2024 20:28 |
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Staring to get cold, soup time. 
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Dec 8, 2016 03:18
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