Dave in reading reviews a recommendation was to run a piece of crusty bread through when you were done before taking it apart. Apparently the bread pushed through and takes a lot of that with it.
What's Cooking?
- Thread starter chris snell
- Start date
What other car site can you get good kitchen tips? Thanks Doug!
Not a recent picture, but this is something I make all the time. Tostones topped with a parsley cilantro mayo and cotija cheese.
Another thing I like to make, that I haven't fully mastered, are arepas. My Colombian coworker claims you can cook them over a camp fire, but I'm not convinced.
[url=https://flic.kr/p/PoVNWH]
Another thing I like to make, that I haven't fully mastered, are arepas. My Colombian coworker claims you can cook them over a camp fire, but I'm not convinced.
[url=https://flic.kr/p/PoVNWH]
We double fry tostones and hit them with course salt or cinnamon. Next time we will try them Jymmiejamz style. I love cotija cheese.
Came home from an afternoon of trailering rovers around to find a half bushel of oysters on the porch.
Ain't life grand ?
Ain't life grand ?
Tonight a made some of the mayo that I use on tostones. I also bought a yucca so I can make yucca fries late in the week. For those interested, my recipe is as follows.
-handful of curly parsley
-handful of cilantro
-4 or 5 heaped tablespoons of mayo
-a splash of white vinegar
-3 tablespoons of olive oil (or some other vegetable oil)
-half a clove of garlic
-salt and pepper to taste
Then wiz that shit up with an immersion blender. If you make this is a standard blender I would probably double the quantities.
This shit is good on everything, I even dip tortilla chips in it. I will probably use some on my sandwiches for lunch this week.
I also made some Carne Mechada
-handful of curly parsley
-handful of cilantro
-4 or 5 heaped tablespoons of mayo
-a splash of white vinegar
-3 tablespoons of olive oil (or some other vegetable oil)
-half a clove of garlic
-salt and pepper to taste
Then wiz that shit up with an immersion blender. If you make this is a standard blender I would probably double the quantities.
This shit is good on everything, I even dip tortilla chips in it. I will probably use some on my sandwiches for lunch this week.
I also made some Carne Mechada
Man, this thread is killing me. I was so excited about posting some photos of what I had planned to cook on Thanksgiving and the rest of the weekend...and then our house guests arrived and brought the stomach flu with them and I've been in bed since Thanksgiving morning.
That's a shitty gift.
Cooking Costco USDA Prime ribeye in the sous vide with my helper.
After the post-sous vide sear:
mgreenspan
Founding Member
I hear you, Matt. We have a 1 and a 4 year-old so I almost never get to eat steak. Drove up to Omaha to go to Costco a couple weekends back, though, and I loaded up on some beef.
Kevin88RRC
Well-known member
Cooking Costco USDA Prime ribeye in the sous vide with my helper.
Is that a commercial or homemade sous vide?
It's a tub from the restaurant supply with a hole cut in the lid for for the heater.
Kevin88RRC
Well-known member
Does the heater have a built in circulator? If so, can list the make & model. Thanks!
It does. It's this one:
https://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00UET2UI2/
It's stupid simple and I like it. My tub was a hack-job but it works well enough. Probably don't need so much water volume.
https://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00UET2UI2/
It's stupid simple and I like it. My tub was a hack-job but it works well enough. Probably don't need so much water volume.
Kevin88RRC
Well-known member
You need the volume for this...
Deep-Fried Sous Vide 36-Hour All-Belly Porchetta
I made this once using a very crude interpretation of a sous vide. The leftovers make for an awesome breakfast sandwich or BLT.
With that setup you could probably have a few different size containers & just transfer the heater.
Deep-Fried Sous Vide 36-Hour All-Belly Porchetta
I made this once using a very crude interpretation of a sous vide. The leftovers make for an awesome breakfast sandwich or BLT.
With that setup you could probably have a few different size containers & just transfer the heater.
Oh man, the fat. That looks awesome. My wife and I have been talking about buying half of a hog so that we can have some good quality pork in the chest freezer. I don't know what it is about central Kansas but this place grows the best beef and pork in the country...and then ships it all to the East Coast. The stuff in the grocery stores here is just awful.