What's for supper?

[PostmanPot]

I had beef rashers, broccoli and cauliflower.

I'm back on mother****ing track, since I've started getting fat.

That must mean it's coming back to my hips.

 

[RanzB]

They are quite nice, yes. Although the ones I made last night ended up like chips, as I got stuck on the internet whilst cooking 'em.

Will try them out.

 

[cerebus]

Redid the enchilada/red rice dish last night for guests. Making... something briskety tonight. Not sure what.

Ok making a brisket/steak stew tonight. Smelling good.

 

[dualmeister]

 

[Picard]

Piss off ^^

 

[dualmeister]

Piss off ^^

Scored big time. Pick n Pay staff member clearly not a trained sushi chef. Got the biggest thickest chunks of salmon ever

 

[Hamish McPanji]

Had a poussin (baby chicken) at Chez Maman Colonel in Kinshasa last night. One of the best I have had ever. The chili sauce and banana chips I had with were also exceptional. A must have meal if you ever go to Kin.

The chicken was a real one, not the fake BS we get in SA


http://www.tripadvisor.co.za/Restau...8557-Reviews-Chez_Maman_Colonel-Kinshasa.html

 

[RanzB]

Having BBQ wings on my pellet smoker. Finally got my preferred technique down.

 

[APoc184]

Lamb chops, mixed veggies and creamy cheese and pepper sauce.

 

[themank]

Mushrooms stuffed with mince and green pepper.

 

[DrJohnZoidberg]

Home made fish and chips.

 

[wolverine_dcp]

Texan steak, roast chicken, roast potato, asparagus, gem squash with sweetcorn & cheese, cheesy mushroom sauce and corn on the cob

 

[DrJohnZoidberg]

Steers bacon and cheese burger. It almost brought me to tears.

The drive-thru Steers in Sunningdale is positively the best Steers in the country.

 

[RanzB]

Sous Vide Rib-Eye
Done to 54C, finished with a blowtorch.

 

[cerebus]

Sous Vide Rib-Eye
Done to 54C, finished with a blowtorch.

I'm so curious to know how much better that is than just baking and broiling or even frying in separated butter.

 

[RanzB]

I'm so curious to know how much better that is than just baking and broiling or even frying in separated butter.

With sous vide you can achieve edge to edge perfection in terms of doneness. If you want medium rare you'll never overcook it. i can also use it to make tougher cuts as tender as the steak cuts.

 

[cerebus]

With sous vide you can achieve edge to edge perfection in terms of doneness. If you want medium rare you'll never overcook it. i can also use it to make tougher cuts as tender as the steak cuts.

Yeah I get the theory, I'm just curious to try it

 

[RanzB]

Yeah I get the theory, I'm just curious to try it

It's expensive, but useful for a lot of applications. I've used it for everything from pork ribs to creme brulee.

 

[cerebus]

It's expensive, but useful for a lot of applications. I've used it for everything from pork ribs to creme brulee.

It's not just expensive for the cooker though, you need to get pretty specialised all the accoutrements of it. Blowtorches and vacuum sealers and thermometers and just a whole ton of stuff you need to get that medium rare steak.

 

[RanzB]

It's not just expensive for the cooker though, you need to get pretty specialised all the accoutrements of it. Blowtorches and vacuum sealers and thermometers and just a whole ton of stuff you need to get that medium rare steak.

Vaccuum sealers are essential, but not too expensive. The blowtorch was optional (and quite cheap). You could also finish that steak on a fire or a hot stove.

You don't necessarily need a thermometer. I'd love a Thermapen though.