No that needs mayonnaise to become a "salad"
Dinner Plans? (6 Viewers)
- Thread starter detroitdad
- Start date
Poker Zombie
Royal Flush
I literally cannot remember the last time I had Mac and Cheese that didn't have shredded Pepperoni.
Salad and a margarita for dinner
Liking the Akorn so far?
Having some difficulty dialing in the temps, but the food has turned out good anyway
My wife and I went to an upper-tier steakhouse once. She couldn't decide what to select, but went with Steak Bolognese. Neither of us really knew what it was at the time - so she ordered it medium well. Little did we know this dish doesn't really work like that. Guess that's what happens when hillbillies go to town.
Mongoose
Full House
Looks awesome! Cookin up a storm my friend. Looks delicious
Darson are those California Pizza Stones?
They’re older versions of this:
Pizzacraft 15" Square ThermaBond Baking/Pizza Stone - For Oven or Grill - PC9897 https://www.amazon.com/dp/B005IF3086/
Pizza steels are for ovens that don’t get very high temperatures. On the grill, if you use a steel, you’ll burn the base. Note that I’m basically putting all the grill burners on max and leaving for about half an hour to get burning hot. I tried checking the temperature with my infra red sensor and it’s way out of range! I’m estimating 800F. Pizza cooks in under 2 minutes.
BruceWayne
Flush
Looks amazing but also like I would hate myself later
OP
OP
detroitdad
Royal Flush
Beef ribs for dinner
Beautiful!
RowdyRawhide
Full House
Grilled pork chops with grilled brussel sprouts
No pics here, just an observation from last night's dinner.
I slow-roasted prime rib last week, to 128 F internal, and we had a substantial rib left over. So last night I took it off the bone, and cut it into two slices, each a little over half an inch thick. Put them into separate zip-loc bags with nothing added, and sous vided them for 20 minutes at the same 128 while making a red-wine and beef stock reduction and veggies.
Still nice and pink -- sous vide is great for reheating as well as initial cooking!
I slow-roasted prime rib last week, to 128 F internal, and we had a substantial rib left over. So last night I took it off the bone, and cut it into two slices, each a little over half an inch thick. Put them into separate zip-loc bags with nothing added, and sous vided them for 20 minutes at the same 128 while making a red-wine and beef stock reduction and veggies.
Still nice and pink -- sous vide is great for reheating as well as initial cooking!
Kidsthesedays
3 of a Kind
Bone apple tea
Free lasagne and salad from work for dinner tonight
Poker Zombie
Royal Flush
I use the Anova (2014 model), and would not trade it for anything. I've used it for everything from a single piece of fish to a 12+ lb prime rib. They redesigned it in 2019, so I cannot vouch for the exact model anymore, but going on the company reputation, I would still buy it over all the others.
BruceWayne
Flush
Reinvented taco Tuesday using odds and ends in the pantry and fridge.
Tasty
Tasty
Kidsthesedays
3 of a Kind
Left overs are the best overs
I have the 2019 Anova, and it's great. I also have a 5 year old SansAire, which is still my go-to.
The Anova is physically smaller, and has bluetooth linkage. The SansAire is about 3.5 inches in diameter, but it has a stronger pump, and clips onto a pot or sous vide tub instantly. The Anova has a screw clamp for positioning, and a permanently attached power cord, which I regard as negatives.
They're dead equal in temperature control, as far as I can see. They're all pretty even in temperature control. It's a feature-driven market, imo.
Haven't really looked at any others...
[deleted]
Bun bo hue, a Vietnamese soup noodle. When we make a big pot we save leftovers in the freezer and reheat it. I put a little pork roll meat in there too
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