nush
Member
Chuck roast I made a while ago, cooked sous vide for 24 hours than finished on a grill. I'll take it over rib eye any day.
That looks restaurant quality.
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Cooking GAF: OT
- Thread starter GeorgioCostanzaX
- Start date
That looks restaurant quality.
Maiden Voyage
Gold™ Member
I've just come back from the wet market to buy some veg. I go in the afternoons as it's super quiet and Chinese people like to by fresh vegetables in the very early morning.
I wish I had access to markets like this. One of the few downsides to living in the middle of nowhere.
nush
Member
and the cost of traveling to one negates any savings you'd make shopping there. This is just the small one ten minutes walk from where I live. There's a really busy one in the center of town that shuts by midday and a huge one on the far side of town. If there's any interest in this topic to see that I can go to them and take some pictures.
Ozzy Onya A2Z
Member
You two are making me hungry as. I haven't had brekky yet and I'm dreaming of those two meals posted for dinner already. Well done indeed fellas.
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Raven117
Member
You are getting very close to a carne guisda here.Decided to give in to a winter comfort food classic, chili! Grabbed some chuck roll from the freezer. And then decided to change things up a bit..
I seasoned the chuck with a smoky chili lime packet and smoked it on the offset for 3 hours. In the meantime, I sautéed onions, garlic and a fresh chili. Added the other ingredients from the recipe and let them get happy. After smoking, I cubed up the chuck and added it to the other stuff. Decided to add some diced tomatoes. Let it simmer until the meat fell apart. Served with sour cream, cheese and nachos.
Very different from my regular chili (normally use ground beef), bigger on meat flavor, packed more heat. Instant comfort food. Outstanding.
Josef Centeno's Carne Guisada — Cooks Without Borders
Adapted from 'Amá: A Modern Tex-Mex Cookbook' by chef Josef Centeno and Betty Hallock.
cookswithoutborders.com
Serve with fresh tortillas. Its absolutely outstanding.
GeorgioCostanzaX
Member
Yeah seriously that is crazy you got that out of Chuck?! I have to try that sometime. I often by chuck and sirloin to grind burgers with my Kitchenaid standing mixer attachment.
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cyber_ninja
Member
Sous vide elevates chuck to whole another level. Cook it at 136F for 24ish hours and put a nice sear on it and you won't be disappointed.
Raven117
Member
Right?! Man, once you go hand ground burgers at home (and it being pretty easy), you never go back.
I'm getting pretty good at my french fries. Hard to get restaurant tier quality at home with fries.
GeorgioCostanzaX
Member
Home made burgers are even better because anything but fast food burgers suck for takeout delivery imho: by the time Uber Eats arrives it’s overdone and sweaty crap even from normally good sit down restaurants. Get an air fryer it not exact but way closer than I can get with a cast iron and oil.
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Raven117
Member
I can get pretty close with a cast iron dutch oven. You really have to soak them over night and fry them twice.
I can't bring myself to use an air fryer. I dunno, I guess I'm a purist like that.
cyber_ninja
Member
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
My goodness.
Chuck roast I made a while ago, cooked sous vide for 24 hours than finished on a grill. I'll take it over rib eye any day.
What kind of sauce is that?
Béarnaise? Chimichurri?
nush
Member
I make good chips in my air frier, it's one of the ones that has a rotator inside rather than just a basket. I can't adjust temperature just cooking time. What does help is if you've cut your own fries is to soak in water for about an hour before frying to remove some of the starch.
Home fries are very easy with an air fryer.
haxan7
Banned
Why is ur bacon blueI make my own bacon.
Super simple no skill just follow the salting procedure, usually takes 4 days.
Put the pork you want to baconate on a non metal dish. Salt the base, between layers and top, put in the fridge overnight. 24 hours, pour off the water that's pooled on the bottom. Get a fresh dish, rotate the top and bottom pork and again salt between all layers. It's ready when there's no longer any water.
When you want to use it cut slices off before and soak in a dish of water overnight to remove the salt taste and re-hydrate. The right cuts of pork and a meat slicer will give you rashers of bacon. I work with what I've got so no meat slicer and Chinese supermarket cuts of meat. It's stubbier bits of bacon for me for frying because of the limitations I'm working with, I also chop them for use in pasta and soup type dishes.
Keeps for a really long time,without needing to freeze and get freezer burn. This picture is day 3 of salting. Cut the skin off before use, as it just becomes like leather, wash it and give it to a dog for a really tough dog chew that they like.
nush
Member
It's ink stamping on the pig for tracking. I don't eat that bit anyway as it's like leather after I've cured it but it makes a great dog chew. I''ve got a bit from this mornings breakfast to give to the dog later.
GeorgioCostanzaX
Member
You’re just full of helpful cooking tips man lol thanks between this and flipping the pizza this thread is already full of ah ha moment cooking advice.
Raven117
Member
Looks good! Yeah, the overnight soak with a touch of vinegar is pretty clutch when it comes to fries.
Home fries are very easy with an air fryer.
cyber_ninja
Member
My goodness.
What kind of sauce is that?
Béarnaise? Chimichurri?
It's just melted butter with garlic and cilantro.
nush
Member
Cilantro is Coriander for UK posters here. I can buy it in most supermarkets in China.
cyber_ninja
Member
I'm pretty sure it can also be substituted with parsley or dill.
belmarduk
Member
Feeling like a hungry boi this morning, made up a full English breakfast, builders tea, OJ, fried bread and my own home-cured chunky cut bacon.
You forgot the black pudding.
nush
Member
I'm in China, I'd have to import it.
GeorgioCostanzaX
Member
And I never knew that...spice wise it’s always referred to as dried Coriander in the states but Cilantro for the vegetable.
GeorgioCostanzaX
Member
Home made hot pot
nush
Member
Home made hot pot
You need to step up your presentation game dude. Unless your wife is the "Just dump it all in at once" type.
If you can make Hotpot, you should surprise and delight your wife with Coconut Chicken hotpot. It's just a modification of the base soup and dipping ingredients.
GeorgioCostanzaX
Member
NotedYou need to step up your presentation game dude. Unless your wife is the "Just dump it all in at once" type.
If you can make Hotpot, you should surprise and delight your wife with Coconut Chicken hotpot. It's just a modification of the base soup and dipping ingredients.
EDIT: she made it I only do the soup base and chopping plus the sesame sauce in my Vitamix. Presentation. Is how she always does it lol which is why I do most of the other cooking.
PS I kinda liked it?
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nush
Member
Spreading it thin like an expert.Noted
PS I kinda liked it?
GeorgioCostanzaX
Member
Note to self do not spread marmite like jelly.
BadBurger
Many “Whelps”! Handle It!
Hand made pasta, home made sauce, halved cherry tomatoes for a meatier bite. I was going to add some baked chicken breast but I realized it was good as is - I'll save the chicken for tomorrows chicken sandwiches.
Also Soledad O'Brien of all people gave me an idea for a snack
Also Soledad O'Brien of all people gave me an idea for a snack
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I collect VHS tapes
Member
Wouldn’t it have a billion mg of sodium if it’s cured
I gave that leftover cured porkskin to the dog, free healthy dog chew.
nush
Member
I overnight soaked it and then dried it again.
I collect VHS tapes
Member
Nice. Your dog looks happy.
GeorgioCostanzaX
Member
nush
Member
Looking good here. Just needs some hash browns or fried potato dish .
GeorgioCostanzaX
Member
Yeah lite breakfast for the wife she's not a fan of western starch but as soon as I get my blood pudding and beans and sausage all bets are off!
nush
Member
Just had a good trip to the local market to get some vegetables. One of the stall owners saw my dog and asked if she'd like some scrap pigskin bits she was just going to throw away. So I'll fry those up for the dog later, free food! I was looking for bell peppers but nobody in the market had them. The food chain will be slowing down as it's almost Chinese New year, so some things will be out of stock.
I checked the small supermarket on the way back and they had bell peppers, not good condition though but I found 3 that were OK in the pile. Then I noticed they had a discount bag of cherry tomatoes, super cheap. Picked them up as I know what I'm making with those.
I've got a large bag of regular bruised tomatoes, so I'm going to make another batch of base tomato sauce with them this morning. Good little shopping trip in all. Time to cook!
I checked the small supermarket on the way back and they had bell peppers, not good condition though but I found 3 that were OK in the pile. Then I noticed they had a discount bag of cherry tomatoes, super cheap. Picked them up as I know what I'm making with those.
I've got a large bag of regular bruised tomatoes, so I'm going to make another batch of base tomato sauce with them this morning. Good little shopping trip in all. Time to cook!
nush
Member
Simple Tomato sauce finished.
Cheap bruised and blemished tomatoes on discount.
Skinned and they are good
Reduce in a pan with a quarter onion, just for flavor that you remove after reducing and a chunk of butter
Fresh tomato sauce that is a base for many recipes and I'll use one later.
Super easy.
Cheap bruised and blemished tomatoes on discount.
Skinned and they are good
Reduce in a pan with a quarter onion, just for flavor that you remove after reducing and a chunk of butter
Fresh tomato sauce that is a base for many recipes and I'll use one later.
Super easy.
GeorgioCostanzaX
Member
Let’s do dis!
GeorgioCostanzaX
Member
Torrent of Pork
Banned
I encourage everybody to get themselves a Sous Vide stick. The Anova Nano is what I have, and it is the cheapest sous vide machine I would recommend. Do it right and it's impossible to fuck up meat.
Maiden Voyage
Gold™ Member
I would also recommend the Joule.
GeorgioCostanzaX
Member
Will look into it I’ve been impressed AF with my air fryer lid for Instantpot after I bought a bigger cast iron basket so sousvide is my next test purchase.
GeorgioCostanzaX
Member
Would love the recipe for this that looks amazing and lol the only meat my kid likes is chicken!
One pan Jamaican jerk chicken and dirty rice