"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 12-30-2018, 10:49 PM   #21
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,879
Originally Posted by Kayelle View Post
That's something I have not done Andy. Were you pleased with the results and how did you finish them?
Was pleased with the results? Yes and no. They were just like the ones I make in a CI skillet but more complicated to make. Not difficult, just more steps.

I finished them in that same CI skillet just to brown/crisp the skin and back side.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-30-2018, 11:10 PM   #22
Senior Cook
pepperhead212's Avatar
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 377
I made a soup for tomorrow evening, but sampled it tonight. It's sort of a Jambalaya soup - something I made with a pound and a half of leftover ham. I made it with some whole grains (barley and quinoa), rather than white rice (2 guests are diabetic, though it seems they care less about that than I do!), and made sort of a thin porridge, with all of the same veggies and seasonings that go in the pilaf style Jambalaya. I just put enough (5) raw shrimp for my serving tonight; the rest will go in after I reheat it for tomorrow night. I made some shrimp broth with the shells - I'll put some more into the soup tomorrow, as I know it will thicken way up, like barley always does.

That's all I have to make for tomorrow, but I have the sweet things (fudge and the rest of those cookies), as well.

pepperhead212 is online now   Reply With Quote
Old 12-30-2018, 11:53 PM   #23
Executive Chef
caseydog's Avatar
Join Date: Jan 2017
Location: Dallas
Posts: 4,676
Originally Posted by Andy M. View Post
Was pleased with the results? Yes and no. They were just like the ones I make in a CI skillet but more complicated to make. Not difficult, just more steps.

I finished them in that same CI skillet just to brown/crisp the skin and back side.
I have also found that sous vide chicken isn't really worth the extra time and effort, especially with dark meat. It probably helps keep breasts moist, but for thighs, I just grill them or toss them in the cast-iron.

I also find sous vide to be a waste of time with chicken wings. They just don't seem to turn out any better, IMO.

“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 12-31-2018, 12:45 AM   #24
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,069
Andy, I had guessed that thighs wouldn't benefit from sous vide and I did chicken breasts just once and wasn't impressed there either. Then again, I prefer dark meat chicken.

I want to experiment more with sous vide but for me Tri Tip roast is my favorite as it cooks the odd triangle shape so perfectly from end to end. It also can't be beat for a thick cut Rib Eye steak.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-31-2018, 01:55 AM   #25
Chef Extraordinaire
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,116
Originally Posted by taxlady View Post
...I made a salad to go with. This was a joint effort that involved a fair amount of wine. Well worth doing it that way...
So THAT'S the secret to making a salad less tedious! I must try your method next time, taxy.

Originally Posted by buckytom View Post
... These wings and mozz suck.
So did the refs covering the Browns-Ravens game. Not much either of us could do about either problem though...

I prepped every kind of topping I could think of that someone might want on a pizza: sausage crumbles, pepperoni, diced ham, bacon, prosciutto, black olives, chopped onion, spinach, fresh tomato, mushrooms, diced red and yellow peppers, mozz cheese. *phew* I think I remembered it all. Used Naan bread and jarred sauce - the kids got Contadina sauce in a squeeze bottle. Took everything to Loverly's friend's house to assemble and eat. T'was yummy, but I came back to Loverly's and made myself a small salad.
Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem. ~ James Patterson
Cooking Goddess is offline   Reply With Quote
Old 12-31-2018, 05:45 AM   #26
Chef Extraordinaire
luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 10,115
Last Night's Stuffed Peppers, Oven Roasted Spud, Peas 'n Pearls... and the ever - present Salad ...

Click image for larger version

Name:	Stuffed Peppers.jpg
Views:	16
Size:	60.7 KB
ID:	32815
Be Yourself ! ..... Everyone else is taken !
luckytrim is offline   Reply With Quote
Old 12-31-2018, 06:51 PM   #27
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 9,302
Originally Posted by Rocklobster View Post
Passed on the peas..used up a couple of rubbery parsnips..went a bit heavy on the gravy, but short rib gravy is my favorite beef gravy..
+1. One of my most fave meals! Looks delish. Your gravy looks so rich - I usually add a few drops of Kitchen Bouquet to darken up my gravy a bit.

Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:36 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.