Food UF Fart Group? - EAT YOUR PEAS
- Thread starter fly
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Fine. Although, might taste decent with some cheap Scotch. You know, something that is missing some smokey notes.
Darth Handsome
Not Nearly as Handsome as Advertised.
You should know by now you cant imply things with Eddie, he needs to be bludgeoned over the head with it
Any kind of booze, really. Whatever's in the punch bowl that you dump all the ice cubes into.
Mean Mr. Mustard
Always shouts out something obscene
youre a grown man, you should be able to figure this out
I do have one - I like it for longer cooks as it's better insulated, but you're limited by the size of it, but the Anovas do have a max recommended container size as well, but that size is probably a bit bigger. I got my Sous Vide Supreme before immersion circulators were readily available in the $100 range.My "sans francs sous vide" is just a crock pot and a PID controller. The PID is now in a proper box with a relay and the crock pot is now a bigger one, but same shit really.
You don't need a pump. The crock pot heats the inner pot from all sides, and natural convection/thermal conductivity of the water are good enough to keep the temperature of the water bath uniform enough. Just make sure your food doesn't touch the bottom or sides of the pot, it's easy enough to prop up the food from underneath by laying a couple forks on their side or whatever on the bottom.
The original "sous vide supreme" machines (like I think @tre has) don't have a pump either.
Valve1138
I like the AB in the GB
Valve1138
I like the AB in the GB
Also, we have the insulating sleeve and silicone lid for our sous vide bath tub.
Works well.
Also, I managed to buy “sous vide compatible” vac seal bags.
They do not float. And work perfectly.
Works well.
Also, I managed to buy “sous vide compatible” vac seal bags.
They do not float. And work perfectly.
Amstel
The Hoarse Whisperer
Valve1138
I like the AB in the GB
Amstel
The Hoarse Whisperer
Then I'd think you could - BUT - you'd have to test each one separately first. They literally need to be the exact same temp or after the water reaches the desired temp the one that's slightly hotter will be the one maintaining the temp.
That could also be a benefit. Two units bring the water up to temp then one automatically shuts off because the other is heating the water to a slightly hotter temp.
Is this the food thread?
Who knows.
Anyways, what are the dinner staples in your home?
Does @tre whip up a seven course meal for his family every night?
Does @Mikeawesome eat that burnt ramen?
Perhaps @Maureen just leaves her kid alone while she waddles across the street to Taco Bell?
Just curious as I'm bored with the usual stuff I make and want some creative and quick stuff. We make dinner every night unless we go out for some special reason.
Who knows.
Anyways, what are the dinner staples in your home?
Does @tre whip up a seven course meal for his family every night?
Does @Mikeawesome eat that burnt ramen?
Perhaps @Maureen just leaves her kid alone while she waddles across the street to Taco Bell?
Just curious as I'm bored with the usual stuff I make and want some creative and quick stuff. We make dinner every night unless we go out for some special reason.
Mr. Argumentor
I fab shitboxes and shitbox accessories.
I make this once every two or three weeks. Originated with Dad and has become a good leftover meal. I always go with the Poblano instead of the bell pepper. For every 0.75-1.0 lb of chicken, half a large bell pepper, half a yellow or vidalia onion.
Saute' thin strips of bell pepper and yellow onions in olive oil, with ground garlic, until the onions are just clarified. (when I say thin, I mean thin, maybe 1/8") Remove the veggies and set aside
Saute thinly sliced chicken tenderloins with green chiles, chili powder, cumin, salt, a touch of ground sage, and little chopped cilantro. When the chicken is half cooked, add approx a cup of good green salsa.
Add veggies back in. Thicken slightly with cornstarch if needed, top with slices of pepperjack or monterey jack.
Note: Poblano peppers can be substituted for the bell pepper if a little more heat is desired. Scrape out the seeds, but leave the white veins in the pepper, and delete the can of green chiles.
I've got a couple others, I'll look through the recipes and see what there is. There's a putanesca sauce I really like, but it's too damn salty to have more than once every 2-3 months.
Valve1138
I like the AB in the GB
I have no real staples. We eat tacos in some form pretty regularly lately but I tired of food easily so I’m always mixing things up. I have multiple Pinterest boards I save things to so I can meal plan from them.
