shellylh Posted December 9, 2012 Report Share Posted December 9, 2012 I don't like mushy food. Quote Link to comment Share on other sites More sharing options...
deepak Posted December 9, 2012 Report Share Posted December 9, 2012 In the vernacular of Johnny Numbers: "It didn't suck". Threw some NZ lamb shoulder in the vizzler last night with a bit of tomato chili, coconut gravy. Now to check on the rice Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 9, 2012 Report Share Posted December 9, 2012 Me no likey mushy meat either. I haven't had anything from the MC at Home book turn out poorly though, so I am curious... Quote Link to comment Share on other sites More sharing options...
deepak Posted December 9, 2012 Report Share Posted December 9, 2012 every meat i've ever eaten that has had a prolonged sous vide bath has been mushy. i don't like mushy meat. even pork belly should have spring and texture to it, despite being soft. i'm really glad that there has been a push back against mushy at restaurants, lately. I had some mush issues when I first starting sous-viding. IMO one of the things over looked to get good texture is getting a nice tight vacuum seal on the bag. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted December 16, 2012 Report Share Posted December 16, 2012 Rainy and cold here so we did Kansas City Steak Soup: 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 16, 2012 Report Share Posted December 16, 2012 Looks great! We're having prime ribeye on the grill - it is nice and warm here again. Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 21, 2012 Report Share Posted December 21, 2012 Attempting my first Beef Wellington. Will report back. Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 21, 2012 Report Share Posted December 21, 2012 Wellington. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted December 21, 2012 Report Share Posted December 21, 2012 looks like possible goodness inside... Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 21, 2012 Report Share Posted December 21, 2012 On the plate: Quote Link to comment Share on other sites More sharing options...
mikeymad Posted December 21, 2012 Report Share Posted December 21, 2012 nice - looks like it should to me... Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 25, 2012 Report Share Posted December 25, 2012 Jacob means business. Fuck yeah, motherfucker. Quote Link to comment Share on other sites More sharing options...
cutestory Posted December 30, 2012 Report Share Posted December 30, 2012 We did Thomas Keller's fried chicken and the Modernist Cuisine take on Mac and Cheese (hurray for sodium citrate!) for Christmas dinner. Baking the cheese/sodium citrate/tapioca starch cracker to make the topping turned out to be more time-consuming than making the actual casserole. Oh, and we did biscuits. And there were pies involved. None of it survived, and I don't think I took any pix. WTF is wrong with me? Quote Link to comment Share on other sites More sharing options...
jvlgato Posted December 30, 2012 Report Share Posted December 30, 2012 Sounds great ... I'd love to seen pics! I guess it never happened ... Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 30, 2012 Report Share Posted December 30, 2012 Some ribs and brisket: Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 30, 2012 Report Share Posted December 30, 2012 Fried pickles: Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 30, 2012 Report Share Posted December 30, 2012 Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 30, 2012 Report Share Posted December 30, 2012 Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 31, 2012 Report Share Posted December 31, 2012 We did Thomas Keller's fried chicken and the Modernist Cuisine take on Mac and Cheese (hurray for sodium citrate!) for Christmas dinner. Baking the cheese/sodium citrate/tapioca starch cracker to make the topping turned out to be more time-consuming than making the actual casserole. Oh, and we did biscuits. And there were pies involved. None of it survived, and I don't think I took any pix. WTF is wrong with me? Yum. My Sodium Citrate should arrive tomorrow. Mike, looks great. Did JP come over and eat it all? Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 31, 2012 Report Share Posted December 31, 2012 An excellent flank steak Quote Link to comment Share on other sites More sharing options...
naamanf Posted December 31, 2012 Report Share Posted December 31, 2012 [img=http://p143660.ipscdn.com/public/style_images/master/attachicon.gif] ImageUploadedByTapatalk1356907059.940518.jpgyum Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 31, 2012 Report Share Posted December 31, 2012 Sheez, Mike, that is a damn feast. Quote Link to comment Share on other sites More sharing options...
jp11801 Posted December 31, 2012 Report Share Posted December 31, 2012 if those ribs are anything like the ones I have had they rival Fette Sau Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted December 31, 2012 Report Share Posted December 31, 2012 28 degrees outside. Grilling a filet for Debbie and a porterhouse for me. For the side, it's garlic Hasselback potatoes with herbed sour cream. Happy New Year Casers! Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 1, 2013 Report Share Posted January 1, 2013 Just finished 4 lobsters at a friends house. Next stop B. B. King. 1 Quote Link to comment Share on other sites More sharing options...
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