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 what did you cook today thread 
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Location: South Seattle
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Real Name: Steve
Pablo wrote:
Spiced shrimp, black cod (w/Chinese black bean sauce), kaki fry (Japanese tempura oysters)

Rice, bbq grill western marinated asparagus, bbq asian marinade peppers and egg plant

Tasty


Nice :thumbsup2:

Now I'M hungry, and it's almost midnight....Bastid ! :bigsmile:


Sat Mar 10, 2018 11:45 pm
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Location: Lawton, OK
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Real Name: Chuck
Had my usual SV steak, lobster, and asparagus. Steak was great as usual, but the lobster was too tender. (as in almost mushy) WW, how do you SV lobster, or are you like me? About to give up on SV lobster. SV is great, but like anything it doesn't work for everything. Or I'm doing it wrong. 130 degrees for 30 minutes with butter, and tarragon.

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Mon Mar 12, 2018 7:34 pm
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Location: Piece/Clallam
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boil water

drop in lobster

wait 5 min or more depending

take out

melt butter

eat

or try google

https://www.seriouseats.com/2016/12/foo ... bster.html

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Mon Mar 12, 2018 10:31 pm
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Location: Redmond/Bellevue/Kirkland
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I use that Serious Eats guide. Have you ever had some fish that was not quite cooked? It's not raw, not cooked, but a sort of weird middle ground? I find that extremely offputting, and that's what Serious Eats lists for prawns at 125. I'd hedge a bet that just bumping up to 133 or 135 will fix the issue. I tend to treat lobster like an overgrown prawn, and it seems to work pretty well.

That said, also see this article and search for "The Worst Case Scenario: Mushy Shrimp".


Last night's dinner was spam and kimchi fried rice, with a couple of poached eggs. Also, it was cauliflower rice, since we're doing the low-carb thing.

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Tue Mar 13, 2018 8:17 am
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Home made pizza, made the dough in the breadmaker.


Kid's pizza:
Mozzarella stuffed crust, salami, and pepperoni.

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My Pizza:
Wanted to do a stuffed crust, but the little asshole took all the cheese.
Pepperoni, olives, mushrooms, anchovies, peppers, pineapple, onion, and tomato (added after cooking).
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Tue Mar 13, 2018 8:59 am
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Rack of lamb, with asparagus

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Cooked sous vide for nearly enough time to bring it all up to 132, then salt, pepper, garlic and thyme, and under the broiler, on a wire rack over a tray with some water in. The water in the tray stops fat from dripping onto a flat surface an turning to smoke.


Wed Mar 14, 2018 7:02 pm
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That looks good.

Ate vegetarian tonight. Saag paneer. Brown rice. Chick pea masala patties. Mixed bean dal. I am not a vegetarian in any sense, but one or two dinners a week without meat is good, gout doesn't get angry, plus working out 4-5 times a week and feeling great.

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Wed Mar 14, 2018 7:11 pm
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Oven grilled Asparagus, little olive oil, salt/pepper, and parmesan.

Polish Kielbasa, and white rice.

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Wed Mar 14, 2018 7:32 pm
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Roast beef and swiss on a Baguette roll....from the Vending machine at work.
icon_eek

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Wed Mar 14, 2018 7:50 pm
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white rice and going to try it over lobster bisque.

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Wed Mar 14, 2018 7:56 pm
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Early Corned beef, and cabbage. CB 48 hours at 140 degrees, perfect.

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Wed Mar 14, 2018 7:57 pm
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Two 7lb Pork butts in the Smoker right now for an overnight cook.

My 1st born daughter is home to attend to her Mother due to an Emergency Surgery because of a Grapefruit sized Tumor on her Mom's Ovary.

She loves my Pulled Pork, she is stressing over her Mom and i can lose some sleep to make her day a little better.

She has to return to Memphis Friday and will be here tomorrow morning to see me..... i need to make this happen for her.

Cancer Sucks, nobody deserves that Shit.

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Thu Mar 15, 2018 1:28 am
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Thu Mar 15, 2018 6:42 am
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Turned some taters leeks seasoning and a lions mane mushroom into a delicious soup in about 15 to 20mins minus prep time. Got to love instapots


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Thu Mar 15, 2018 9:56 pm
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Pork butts for BBQ Sammy's. 17 hrs at 225, they fell apart. Most of two 7lb Buts Pulled, Vacuum packed and frozen for my daughter to take back to Memphis.
Even in Memphis they request my BBQ. :bigsmile:
Homemade Sweet Vinegar Coleslaw combined with that fall apart Pork on a Good roll?
Yum.

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Thu Mar 15, 2018 10:23 pm
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