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What did you eat last night for dinner? - Page 423

post #6331 of 25272
Just put Sunday's dinner down; beef cheeks. The cooking liquid is espresso, Aloha shoyu, EVOO with star anise and basil leaves. They are in the sous vide machine and will come out Sunday.

post #6332 of 25272
Damn, I really need a sous-vide machine.
post #6333 of 25272
Tilapia with a shredded potato crust. Not bad
post #6334 of 25272
Quote:
Originally Posted by BrianVarick View Post
Tilapia with a shredded potato crust. Not bad

i don't think i've ever had good tilapia.

currently eating wild rice with hedgehog mushrooms and swiss chard
post #6335 of 25272
assorted food for breakfast
post #6336 of 25272
Quote:
Originally Posted by mharwitt View Post
i don't think i've ever had good tilapia.
Tilapia is completely tasteless so I do not doubt that statement one bit.
Quote:
Originally Posted by impolyt_one View Post
assorted food for breakfast
Pretty! Gazpacho?
post #6337 of 25272
Quote:
Originally Posted by mm84321 View Post
Damn, I really need a sous-vide machine.
You can sous-vide at home with a large pot, water, and an accurate thermometer.
post #6338 of 25272
nah, leftover tomato soup :P
post #6339 of 25272

How would I keep the water temperature constant for elongated periods of time without a thermal immersion circulator?
post #6340 of 25272
^circulators circulate water. circulation is not 100% perfectly necessary for sous vide (in fact prolly unnecessary unless you want quick drastic temperature changes). you can make do with an insulated vessel (eg beer cooler) and a thermometer or a crock pot and a pid temperature cooler (eg souvidemagic)
post #6341 of 25272
[quote=mharwitt;4066480]i don't think i've ever had good tilapia.


It's not exactly the star of the sea, which is why I decided to have fun with it and put a funky twist on it.
post #6342 of 25272
X-posted. Huge brisket. Tried a new rub and modified the finishing sauce. Fantastic.
post #6343 of 25272
Tempura and beer battered cod, pale ale puré ninon, roast garlic mayo, triple fried truffle chips courtesy of the heston blumenthal method.

post #6344 of 25272
Quote:
Originally Posted by impolyt_one View Post
Not what I'm eating, but what my girlfriend is eating now in Japan; white strawberries that cost like $100 a dozen.
A few pages late, but that's seriously awesome. I've never seen white strawberries before.
post #6345 of 25272
Quote:
Originally Posted by Piobaire View Post
Just put Sunday's dinner down; beef cheeks. The cooking liquid is espresso, Aloha shoyu, EVOO with star anise and basil leaves. They are in the sous vide machine and will come out Sunday.

Warning: Spoiler! (Click to show)

Which machine do you have?
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