shellylh Posted November 22, 2012 Report Share Posted November 22, 2012 (edited) Wrong thread. Edited November 22, 2012 by shellylh Quote Link to comment Share on other sites More sharing options...
shellylh Posted November 23, 2012 Report Share Posted November 23, 2012 Pumpkin pie and apple tart were great! (although I burnt the crust a little bit on the edge of the tart... I'll have to work on that) Quote Link to comment Share on other sites More sharing options...
cutestory Posted November 23, 2012 Report Share Posted November 23, 2012 Thanksgiving report: Caramelized carrot soup Garlic confit on sourdough toast (made the confit, not the bread) Turkey leg confit Sous vide turkey breast Jus gras Deep-fried brussels sprouts Sweet potato puree Fingerling potato confit Stuffing puree Carbonated cranberries (don't ask) All of these things came from Modernist Cuisine at Home, and their website. Everything on this list was a first-time preparation for me...which is why we didn't start the soup until 6:30 pm—yikes. Quote Link to comment Share on other sites More sharing options...
jp11801 Posted November 23, 2012 Report Share Posted November 23, 2012 Yum, pecan pie! I was going to make one but my son requested a key lime pie. Made two key lime and one blueberry. Turkey is on the smoker. Jp's breast goes on at 1:15 and it's quite a nice breast. Mike it was the best breast I have ever seen or tasted !! Seriously both my parents and I thought it was the best turkey we had ever had and we've eaten some pretty great Thanksgiving turkeys Quote Link to comment Share on other sites More sharing options...
Voltron Posted November 23, 2012 Report Share Posted November 23, 2012 Nice. Smoked turkey is great indeed. Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 2, 2012 Report Share Posted December 2, 2012 That should be damn good. Damn! Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 2, 2012 Report Share Posted December 2, 2012 (edited) Damn, Jacob, that sounds fucking fantastic! Birch beer is the awesome. Fax or pay the consequences! Edited December 2, 2012 by shellylh Quote Link to comment Share on other sites More sharing options...
mikeymad Posted December 2, 2012 Report Share Posted December 2, 2012 Bacon - in my Grandma's very old cast iron pan that I brought back from North Dakota Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 2, 2012 Report Share Posted December 2, 2012 I bet it tastes better in a nice old family skillet! Bacon is on the menu tomorrow. Mmmmm. 1 Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 3, 2012 Report Share Posted December 3, 2012 Sous vide pork tenderloin (sensing a theme here?) with mah own rub, brown rice and spinach, with a tiny splash of habanero salsa. America, fuck yeah! 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted December 3, 2012 Report Share Posted December 3, 2012 that looks good Quote Link to comment Share on other sites More sharing options...
jvlgato Posted December 4, 2012 Report Share Posted December 4, 2012 Jacob, please open a restaurant. Jeffy, maybe you can be sous chef. Mikey, whiskey sommelier. I'd eat there every damn night. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted December 4, 2012 Report Share Posted December 4, 2012 I am down... Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 4, 2012 Report Share Posted December 4, 2012 Sous vide pork tenderloin (sensing a theme here?) with mah own rub, brown rice and spinach, with a tiny splash of habanero salsa. America, fuck yeah! I would sub swiss chard for spinach but that is just me. Otherwise, it looks great. Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 4, 2012 Report Share Posted December 4, 2012 Jacob, please open a restaurant. Jeffy, maybe you can be sous chef. Mikey, whiskey sommelier. I'd eat there every damn night. Let's do it! Shelly, I agree! Chard would have been wonderful...but I've been cooking so much I just grabbed the spinach in the freezer (horrors!), added some of my Italian olive oil from my recent garlic confit, and made it happen as quickly as I could. There's no way anyone would have seen fit to comment past the tenderloin anyway; I think additional effort might have been lost. Additionally, I can't keep cooking multiple elaborate dishes every single night. I'll slowly go insane (and quickly become Jeffy the Hutt); not that I'm too far from that already. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted December 7, 2012 Report Share Posted December 7, 2012 eggs - yep it is that time of night Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 7, 2012 Report Share Posted December 7, 2012 Damn, Jeffy, that actually looks really good, plus...four food groups, represent! \mmmm/ four-fisted devil horns...requires assistance Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 7, 2012 Report Share Posted December 7, 2012 Doing another pork tenderloin (three, actually) on Saturday for guests on Sunday. Tenderloin, cheesy grits, and soft-cooked eggses, a little roasted pepper salsa...Yummers! I'll try to get a pic of a nice plating. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 7, 2012 Report Share Posted December 7, 2012 I tried sous vide confit duck yesterday. ~10 hours at 72C. Was tasty. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 7, 2012 Report Share Posted December 7, 2012 Fresh. Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 7, 2012 Report Share Posted December 7, 2012 Yummers. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 8, 2012 Report Share Posted December 8, 2012 nice. Yummers. In the vernacular of Johnny Numbers: "It didn't suck". Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 8, 2012 Report Share Posted December 8, 2012 Six (count 'em) six pork tenderloins for a massive holiday get-together tomorrow. Tomorrow morning: 65º eggs and cheesy grits to go with the tenderloin. Pix as they become available... Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 9, 2012 Report Share Posted December 9, 2012 Haven't done loins recently enough to comment, but it's something I'm thinking about. And chops. And belly. Like 72-hour belly. Seriously. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 9, 2012 Report Share Posted December 9, 2012 http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html I tried that once. I don't have a real fryer, but damn did it smoke and boil when I put the belly in the oil. Of course, the oil was over the limit of what my thermometer could read at the time (500F). Quote Link to comment Share on other sites More sharing options...
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