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OFFICIAL THREAD: General Cookery and Discussion

venividivicibj

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One thing I like is that you can cook straight from frozen. So I'll buy a big pack of pork tenderloins (for example), half them, vac seal, and freeze. Then I can just pull out of the freezer, drop in the water bath for 90 minutes, and sear. It's enough for 2 with no waste.

I would do this if I had a chest freezer. As it is, not enough space.
 

Van Veen

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So my sous vide turkey was... interesting. It was definitely cooked, but it had a more firm, steaky texture than you'd expect from dark meat turkey. I think I needed to double the cooking time. (I did 2+ hours.) This was the year to experiment, though. (I tried a few more things with varying degrees of success.)

I was really happy with my turkey stock, and will definitely be making stock ahead in the future. I made the same stuffing recipe as last year. I thought it was mediocre then, but this year it was amazing just because I used homemade stock instead of better than bouillon. I probably made a post saying homemade stuffing wasn't worth the effort, but I take that back. It's all about the stock.

Other than that I am overstuffed and exhausted right now. The amount of effort making Thanksgiving dinner for 2 is the same or more than making it for a crowd, especially in a tiny 1970s starter home kitchen.
 

Piobaire

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What great looking shanks. In the slow cooker for 10 hours.

D57B14EA-7048-4332-8200-8A482B992A46.jpeg
1FDF8863-BAC5-4820-ABAC-B286061EDB20.jpeg
 

Piobaire

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5E1FD85B-C6AB-403A-BB29-6CC7A00C4952.jpeg
 

brokencycle

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Any recommendations for tea sources particularly chai? My wife really likes the Rishi chai.
 

Piobaire

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That stuff is all about ancient grandma titties as near as I can tell.
 

Omega Male

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Teacuck.
 

Omega Male

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Housemade pastrami and poached eggs with broccolini, hot peppers, tomato relish and marcona almonds. Outside, in the sun, among the MILFs at Farmshop.

IMG_0069.jpg
 

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