What did you eat last night for dinner?

[mordecai]

Ribollita

 

[itsstillmatt]

Originally Posted by mharwitt

Ribollita
One of my wife's favorite things. For some reason, I no longer really enjoy it.

 

[mordecai]

Originally Posted by iammatt

One of my wife's favorite things. For some reason, I no longer really enjoy it.

how sad. it's a pretty new taste for me but i can see it losing its appeal, especially since it's hard to make less than a week's supply in one batch.

 

[Yo-han]

deep fried panko pork chops + pak choy

 

[mordecai]

Originally Posted by Yo-han

deep fried panko pork chops + pak choy

you're just working through an entire pig aren't you? your stuff always looks great. would love the recipes for that cheek and fennel dinner you posted the other day if you get a moment.

 

[Johnny_5]

Just made a duck breast magret with an orange gastrique and am pretty impressed with myself. The skin is delicious and crispy, and the sauce is working so well with it. This is also my first time ever making duck.

I'm so happy. I just wish I let it rest a little bit longer because after slicing it. The juice ran drying it out a tad.

 

[Piobaire]

Looks pretty damn good, J5.

Tonight, I cranked the grill up to max and let it heat for 10 minutes. Dropped the left over sous vide ribs on it. Oh man, better than the first night. Crispy and caramelized on the outside, perfectly medium rare on the inside, with that perfect texture.

 

[Johnny_5]

Short ribs? Arent they tough if they are not cooked completely through?

 

[Rambo]

Not too shabby Johnny. Not too shabby at all.

 

[Johnny_5]

Thanks Rambo. I'm sure compared to others on SF it is really nothing special, but the two major components on the dish were completely new to me.

 

[Piobaire]

Originally Posted by Johnny_5

Short ribs? Arent they tough if they are not cooked completely through?

Bud, notice I said, "left over sous vide?" Those babies had been cooked for over 40 hours.

Originally Posted by Piobaire

 

[Johnny_5]

Yea, I get that, but what temperature did you sous vide those babies?

 

[Piobaire]

140 degrees...for about 45 hours. So tender, like waygu.

 

[Rambo]

Pio - do you make enough to have leftovers? If so, do you just go about reheating them normally or do you have to put them back in the machine?

 

[Xericx]

Chicken Satay with brown rice at the Whole Foods Asian foods bar. Pretty tasty and healthy actually.

Had a red banana as a dessert. snacked on some of the Cypress Grove Midnight Moon goat cheese as well....really great cheese.