Noseworthy
Expert Member
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Question of the Day: Do you bet on sports?
What's for supper - Second Course
- Thread starter RanzB
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Consider yourself judged
faniebraai
RIP
i didn't make it. this is an example what i have to deal with in the week when my mother-in-law makes dinner.
SlowInternet
Executive Member
Having some skinless chicken breast with sweet potato baked in foil with butter and a gem squash filled with sweet corn and cheese.
SlowInternet
Executive Member
The white stuff?
KingBel
Expert Member
Just some double cream yoghurt.
cerebus
Honorary Master
Jirre fo.k this was awesome.
oh Ummmmmmmm. I had Mugg and Bean ribs and wangs last night but they oversauce the bijiminies out of them. Was tasty but sickly sweet.
faniebraai
RIP
Jirre fo.k this was awesome.
Damn, this looks good. Wonder how it would be on the braai? I normally make flank and let it cook slowly so it's not too fatty. Don't know if you guys have seen those pics yet.
This one doesnt look like it has a lot of fat, does it?
I.am.Sam
Honorary Master
just spoke to the mods and the word sous vide will be banned
so will pics
last night was the 1st half of team building ..so we braaid
2kg chops
1.5kg sirloin - these karan beef packed ones ..so furking good
some wings and sosaties
1.5kg sausage
1.5kg ribs - oven 1st then on braai
and tons of salad and rolls
we ate almost a kg of biltong before so we had lots of left overs
all that for 6 of us
so will pics
last night was the 1st half of team building ..so we braaid
2kg chops
1.5kg sirloin - these karan beef packed ones ..so furking good
some wings and sosaties
1.5kg sausage
1.5kg ribs - oven 1st then on braai
and tons of salad and rolls
we ate almost a kg of biltong before so we had lots of left overs
all that for 6 of us
I.am.Sam
Honorary Master
Jirre fo.k this was awesome.
im not a fan of lamb .... but that looks good
Peder
Hobbit
Where? Where does one get a Sous Vide?
It's a tender cut unlike flank, so I would do it hot and fast. This one wasn't too fatty, but I like fat up to a point so I wouldn't have minded.
just spoke to the mods and the word sous vide will be banned
so will pics
I'm a mod, so... No.
It was.
There are some for sale here but they're hectically expensive. I know newer models like the Sansaire, Nomiku and Anova are relatively cheap but will attract delivery and customs fees if they ship here.
I see Nomiku have a Wifi model for pre-order at $199, but not sure when the ETA of those it.
Peder
Hobbit
So you say if i goto the US i should rather get one there? If possible?
If the warranty is International, definitely.
Peder
Hobbit
Cool, WOW! I am sold he he.
How do you close your bags? do you vaccuum seal it or just use zip lock bags?
Vacuum seal, I've got the Genesis Sealer and buy that brand of bags.
I.am.Sam
Honorary Master
DJ made a homemade one using a cooler box and warm water
the water needs to be kept at a temperature at all times
the water needs to be kept at a temperature at all times
Water is always at a temperature
Those homemade hacks should only be used for shorter cooks; steaks, lamb chops, fish etc.
dualmeister
Honorary Master
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