Picture Thread: What's For Dinner?

[Baz]

Originally Posted by peteremsley

Lunch, not dinner... Salsa from the garden.



Did have to buy chips and lime. My cilantro is flavorless rubbish, but the peppers are on fire! I'm trying to eat zucchini and tomatoes any way I can...

Nice, Peter....love good salsa and chips! Even better is a cold one with it!

[Baz]

Originally Posted by peteremsley

Just made an apple pie with my daughter. We picked the apples in the garden this morning:

Dang...that looks scrumptious, Peter!

Need a wedge of cheddar cheese, too!

[strath44]

Originally Posted by wdfifteen

Our sous vide cooker came yesterday and i was anxious to give it a try. I cooked 6 eggs to 155 degrees yesterday - they came out the consistency of thick Jello. They're edible, but I'm gonna try 160 next time. I got a small pork loin out to thaw and it was ready today. Cooked it for 3 hours at 150 degrees because Mrs WD like her meat firm (). WOW! It was perfectly done through, just as juicy at the edges as at the center. I was in the middle of something else so rushed through frying some potatoes and grabbed some corn out of the garden. I did a quick brown of the pork in a too cool skillet - I need to really fire up a cast iron skillet next time - but it was great with a salad and homemade ketchup.



Anova heater thing. $89 on Amazon. Worked great.



The pork was perfectly cooked and juicy from edge to edge. I cooked it with fresh onion, garlic, and rosemary out of the garden.



A quick plate of fried potatoes and corn from the garden was all I had time for. Our ketchup puts that stuff from the grocery to shame.

I don't really understand the sous vide concept, is it meant to keep the nutrients etc in the item being cooked? It seems to look a little unappetizing when it comes out?

[Jims5543]

What's for dinner BGE Edition.

On Friday I cranked the BGE to over 500 degrees and cooked a home made calzone. It had a gread wood fired taste to it since I used some hardwood to get up to temp.

This evening I kept it down around 300 a cooked steaks.



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[Baz]

NICE, Jim! Are those rib-eyes? I see your white Caladiums.....

[wdfifteen]

Originally Posted by strath44

I don't really understand the sous vide concept, is it meant to keep the nutrients etc in the item being cooked? It seems to look a little unappetizing when it comes out?

It cooks the entire piece of meat to the exact stage of “doneness.” You have to add some sear to it after it is cooked. If you look at a slice rare of grilled steak, it is only red in the center, then pink, then gray, then seared on the outside. With sous vide it is the same temperature throughout. To get that carmelized flavor on the surface you need to sear it on a very hot grill or a very hot pan for a minute or so.

[Jims5543]

Originally Posted by Baz

NICE, Jim! Are those rib-eyes? I see your white Caladiums.....

Good eye!! Yes they were, sadly Publix greenwise steaks. We normally get them from the green market so we know we are getting local stuff. We never made to the market this morning. Otherwise we go to Fresh Market or Whole Foods which offer much better steaks.

Originally Posted by peteremsley

Did you make the crust from scratch? interested...

Pretty sure it was Publix dough. I worked about 70 hours M-F this week, when I got home at 6:30 Friday my wife ordered me to mix a drink and crank up the BGE for a Calzone.

I just asked and it was Publix dough
She has made from scratch, I would have been surprised this time as M-F here is bedlam.

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[Baz]

Originally Posted by Jims5543

Good eye!! Yes they were, sadly Publix greenwise steaks. We normally get them from the green market so we know we are getting local stuff. We never made to the market this morning. Otherwise we go to Fresh Market or Whole Foods which offer much better steaks. Pretty sure it was Publix dough. I worked about 70 hours M-F this week, when I got home at 6:30 Friday my wife ordered me to mix a drink and crank up the BGE for a Calzone.

I just asked and it was Publix dough
She has made from scratch, I would have been surprised this time as M-F here is bedlam.

Love Ribeyes but if you haven't tried them, Chuckeyes are a poor man's version and are very good as well.

Usually any butcher shop will have them but I usually get mine at Walmart.

I've never made a Calzone before but looks interesting. Will have to try it some time.

I made Turkey Chili on Thursday and finished the last of it today for lunch. I like to serve it over angel hair pasta. Sorry no pics, but at least you know I did some cooking...lol...

[wdfifteen]

I bought some broilers at $2.30 a pound and 5 old hens for $5 each from a local farmer. They were 3 year old layers that were past their prime. This weekend I pulled a chicken out of the freezer thinking it was one of the fat broilers. By the time it had thawed I realized I had the wrong chicken. I brined it and encrusted it in garlic and salt and threw it in the smoker anyway. It came out surprisingly good. The breasts were very tender, but the running gears were a bit tough. They made good smoked chicken salad!

[cairns]

Those rib eyes made me hungry....

[Eric at Pelican Parts]

I love a good Lomo Saltado!!

[vash]

Originally Posted by Eric at Pelican Parts

I love a good Lomo Saltado!!

funny you should mention it:

We took a cooking class in Cusco Peru and that was one of the dishes!! i havent made it had home yet.

[Eric at Pelican Parts]

Yeah, it's definitely a traditional Peruvian staple! Lomo/Pollo Saltado and Tallarin Verde Con Bistec are two of my favorites foods! I should try preparing it at home one day. I just don't want to mess up and ruin some of my favorite dishes :P


When you get the chance to make it please do share!

[Shaun @ Tru6]

It's still summer and my basil plant is a little out of control. Sausage, garlic, tomatoes, basil, olive oil and spaghetti. Perfect.

[Evans, Marv]

Salmon casserole with biscuits - an old recipe my mother made that I enjoy making and eating once in a while.

[stevej37]

^^^ Is the salmon between the layers of biscuit? Is there a sauce with it? Otherwise it would seem to be very dry. Recipe?

[Evans, Marv]

The casserole is under the biscuits. Ingredients are: canned salmon, cream of mushroom or celery soup, milk, crackers, and eggs. It's baked just until it starts bubbling, then the biscuits are put on top and taken out when they're done. I left out a couple of things but that's basically it. The idea is to bake it to a custardy consistency or slightly less.

[chapstic2001]

Roasted bone in pork with roasted sprouts and bacon

[vash]

Hatch NM green chili CHICKEN Posole. Dried hominy makes this dish.

[vash]

Hatch chili stew! W sweet potatoes