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-   -   Picture Thread: What's For Dinner? (http://forums.pelicanparts.com/showthread.php?t=579027)

Baz 08-23-2018 11:37 AM
Quote:
Originally Posted by peteremsley (Post 10154082)
Lunch, not dinner... Salsa from the garden.

http://forums.pelicanparts.com/uploa...1535051407.jpg

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! :p

Baz 09-09-2018 01:48 PM
Quote:
Originally Posted by peteremsley (Post 10174848)
Just made an apple pie with my daughter. We picked the apples in the garden this morning:

http://forums.pelicanparts.com/uploa...1536528545.jpg
Dang...that looks scrumptious, Peter! :p

Need a wedge of cheddar cheese, too! ;)

strath44 09-11-2018 06:57 AM
Quote:
Originally Posted by wdfifteen (Post 10147029)
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.

http://forums.pelicanparts.com/uploa...1534556406.jpg

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

http://forums.pelicanparts.com/uploa...1534556872.jpg

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

http://forums.pelicanparts.com/uploa...1534556406.jpg

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 09-16-2018 03:30 PM
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.

https://uploads.tapatalk-cdn.com/201...a9b522bb8c.jpghttps://uploads.tapatalk-cdn.com/201...9ebbacff28.jpghttps://uploads.tapatalk-cdn.com/201...2971d79a6d.jpg

Sent from my SAMSUNG-SM-G891A using Tapatalk

Baz 09-16-2018 03:41 PM
NICE, Jim! Are those rib-eyes? I see your white Caladiums..... :)

wdfifteen 09-16-2018 05:00 PM
Quote:
Originally Posted by strath44 (Post 10177277)
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 09-16-2018 05:43 PM
Quote:
Originally Posted by Baz (Post 10184132)
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.
Quote:
Originally Posted by peteremsley (Post 10184193)
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. https://uploads.tapatalk-cdn.com/201...50c543a198.jpg

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Baz 09-16-2018 06:26 PM
Quote:
Originally Posted by Jims5543 (Post 10184255)
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 09-17-2018 11:35 AM
http://forums.pelicanparts.com/uploa...1537212559.jpg

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 09-17-2018 11:53 AM
Those rib eyes made me hungry....

Eric at Pelican Parts 09-17-2018 01:26 PM
http://forums.pelicanparts.com/uploa...1537219510.jpg

I love a good Lomo Saltado!!

vash 09-17-2018 01:59 PM
Quote:
Originally Posted by Eric at Pelican Parts (Post 10185103)

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.

http://forums.pelicanparts.com/uploa...1537221426.JPG

Eric at Pelican Parts 09-17-2018 02:24 PM
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 09-17-2018 02:33 PM
It's still summer and my basil plant is a little out of control. Sausage, garlic, tomatoes, basil, olive oil and spaghetti. Perfect.

http://forums.pelicanparts.com/uploa...1537224137.jpg

Evans, Marv 09-17-2018 09:09 PM
Salmon casserole with biscuits - an old recipe my mother made that I enjoy making and eating once in a while.


http://forums.pelicanparts.com/uploa...1537247355.jpg


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