Be careful. I tried that one year, buy the wife a gift for the kitchen, that was a toy for me. "But, honey, YOUR gift will allow ME to prepare YOU better meals!" Mrs. T made it clear in no uncertain terms that I'd be sleeping in the Porsche if that happened again! T
Man, you've had this thing for less than a day & you're like Andrew, quoting cooking temps to tenths of a degree. What's the emoji for jealousy?!? Ok, the scientist in me, has to admit, very cool...T
Thanks Andrew, I think they're the best I've done before. I really like using the 7up, it's not so much the taste, but I think it helps to tenderize the steaks just a tad perhaps. I saw multiple Asian hosts on the Food Network use "lemon-lime soda" years ago on various recipes and have used it quite often with beef and pork. I will note that I cooked a bunch of chicken fajitas (my lunch for the week) before hand, and then the jalapenos. When I put the steaks on the temp (charcoal) was right at 400F. I believe I did around 4-5 minutes each side and came out perfectly. The fat broke down right when I bit into it and wasn't chewy at all. Oh, and the steaks did marinade for 2 days because my lady friend was supposed to come over Saturday, but couldn't make it until Sunday. I also just eye ball the ingredients, next time I'll use a little less soy sauce. They're the pre-made ones from HEB.
Ok..looking for some input here... My wife wants something Asian involving shrimp for dinner on Wed. Pad Thai is the first thing that came to mind but i want some other ideas.
Garlic ginger shrimp? http://www.myrecipes.com/m/recipe/garlic-ginger-shrimp-stir-fry Ching He Huang had a lot of good recipes IMO, and not overly fussy & time consuming. https://youtu.be/uieHz6LSWrk T
I'll have to give this a try! I never have but thats not a bad idea. I suppose you could just toss it in a hot skillet and brown it quickly? Have you made anything else with it yet this evening? I was plowing through the freezer when I first got mine! Also, I had dinner with a guy this evening who was telling me how he's made the best custard known to man with his. Just tosses everything in a mason jar and lets it sink for a while..
Interesting they have you cooking the shrimp before the peppers. Shrimp cook very quickly, and peppers do not. If I try this one, I think I would reverse the order. Sweet and Sour sounds pretty damn good.
I agree. Do peppers first. I usually do veggies and meat in separate batches in the wok, then a final mix to marry the flavors at the end...T
Also, how did they come out of the shell at that temp? What'd you do immediately after you removed them from the bath? I always end up losing a bit that sticks to the shell but I do mine a bit differently. 167F for 13 minutes.
Mini vacation at the last minute. I don't like taking my lap top places. I've forgotten them in hotel rooms after checking out. Don't like posting via other devices. Dinners have been limited. Since we sold our houses in Eastern Washington. Its either camping on our vacant land or hotels. I pick the latter. Most of the independent restaurants outside of the Mexican places. Only make diner style food well. Like a Club Sandwich, etc. Eating mostly Olive Garden, Red Robin and Applebee's this week.
Costco was a friggin' disaster (remodeling) so I went to the store and got a prime tri-tip. Spiced and buttered, 3 hours in the bath at 133 then I'll sear outside. I think I'll marinate the asparagus in the buttery meat juice that's left in the bag and grill that too. Stay tuned.
Hey Z... Hope you vacation was a good one. That's one thing I don't miss about travel, constantly eating out. When we traveled more, my wife and I would stay @ extended stay hotels with kitchenettes, just so we could cook in, especially breakfast and lunch, and then enjoy a nice dinner out, or go to a popular eatery at lunchtime, when usually less crowded, then light dinner at the hotel. The latter is what we did at Spago and Etoile, for example. However, depending on whether you like cooking, this can add to or detract from the fun of vacationing. For me, I like cooking, so it's no biggie...T
Made frittatas (frittati!?). Too hot to spend too much time in the kitchen. Too hot outside. Sauteed mushrooms, onions, grape tomatoes. Folded into the eggs. Cooked in a frying pan. Top with shredded Monterey Jack. Served with garlic bread...T
Tom, Funny you mention that! Im at an extended stay just outside of providence rhode island. Went grocery shopping to have some "better" meals and save money. Some amazing food here guys. Making me jealous!
I had this recently here and it was so good but mot body friendly. Chicken strips with bacon in a fireball whisky bbq sauce. Some ranch sauce and cheese. Sweet potato on the side Image Unavailable, Please Login
