My husband really love veggie burger. We had spicy and yummy burger last night.
What did you have for dinner? - Page 194
Gear mentioned in this thread:
For compound dinner today I started last week by taking a 3-1/4lb. eye of round out of the freezer.
Then made a marinade with beef stock, garlic, smoked salt, liquid smoke, pepper, worcestershire, fish sauce and oyster sauce. Enough to cover in the bag. That was Friday. Yesterday I took it out and forked it all over then back in for another 24 hrs. Today I took it out to dry on a rack in the ice box then seasoned all over, let come to room temp then into a 500 degree oven for 6 min/lb. (20 mimutes) then turned the oven off and let rest for 1-1/4hrs. While that was happening I strained the marinade, added water to taste and then simmered some carrot, celery and parsley in it.
What a crisp fat cap - smelling pretty good! By that time it was rested so I sliced it thin and
Tender, moist, flavorful and with some fresh made Coleman's Mustard (4 parts coleman's to 3 parts apple juice and one part apple cider vinegar) this made the best sandwiches on sliced baguette and ciabatta. Now that's a nice Italian roast beef sandwich . . . just sayin'.
Awww. Heehheehee. How cute is that!!!
I'll let the cat out of the bag, it's from Costco and quite good. Comes frozen, two bags of battered partially cooked chicken and two pouches of sauce. With other sides you can feed three hungry adults per bag.
Hahahahahaha, I love it. It does look very tasty and Costco is nearby.
Shame on you buba. I'm so disillusioned. Winky, winky. We all want some of that chicken!
@Lagom did your lips stick to the glass? (I'm picturing Ralphie in a Christmas story. Ho, ho ho.) Seriously, that looks intriguing. I would love to try one or two.
I had a Jamaican Dip sandwich:
Marinated a hunk of goat leg in some of the jerk rub from the batch I made for the pepper challenge. Braised in a low and slow oven for a few hours. Topped with some of the red onion and red cabbage pickle, some black beans with corn on the side.
Incredible Lagom, is reindeer meat similar to deer meat, what we would call venison? Pretty cool to have a member north of the arctic circle.
Wow - it snowed last night as a result I got to push white stuff around with my tractor . That made a good day for soup - white bean and kale soup to be exact.
A deluxe soup made with duck/pheasant stock and kicked up with a broth made from the wing tips from super bowl sunday.
Wing tips into a quart bag with salt, pepper, clove of garlic, small bay leaf, sprigs of parsley. Sous vide at 155F for 5-6 hrs.
It yielded almost a cup of pure flavor. I mean unlike stock this is like drinking chicken meat. I encourage folks to try it.
Simple omelette - fry some bacon in a pan, drain most of the drippings, in another pan butter, beaten eggs, fetta, black pepper. Pumpernickel toasts down, when the eggs are almost there I put field greens and some capers in the bacon pan to wilt then deglazed with a splash of sherry vinegar. Added those to the eggs then folded and wow really nice omelette with bacon and toast on the side.