Soygen
The Dirty Dozen For the Price of One
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I'm jealous. I wish my dad was a chef. My dad doesn't really help me with shit. He's dead.
Gravy's Cooking Thread
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BrutulTM
Good, bad, I'm the guy with the gun.
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This is definitely true for me. I can't tell you how many times I've watched a movie in the evenings while sipping on bourbon and gotten a little carried away and then when the movie is over it's time to drunkenly cook whatever is in my refrigerator or even bake cookies and eat the whole batch at 1 in the morning. This is how I can tell that it's food and not booze that I'm addicted to.
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Hekotat
FoH nuclear response team
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You can still have burritos or tacos, you can have up to 40g of carbs a day. Just have to cut out the rice and beans. Low carb tortillas are the only way I can make it through the day, two for dinner really helps cravings.
LiquidDeath
Magnus Deadlift the Fucktiger
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Who was looking for Instant Pot stuff? Great deal here:
Instant Pot LUX60 V3 6-Quart Multi-Function Pressure Cooker $49 + Free Shipping
Instant Pot LUX60 V3 6-Quart Multi-Function Pressure Cooker $49 + Free Shipping
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Lleauaric
Sparkletot Monger
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Coffee rubbed Cowboy Ribeye with Grilled Peaches and a honey drizzle. I love summer. Also served with Melted Potatoes. (I Just Discovered Melting Potatoes and I’m Officially Serving Them With Everything)
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LiquidDeath
Magnus Deadlift the Fucktiger
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In my younger days I liked sweet sauces, but once I learned the skill of basting in Kerrygold salted butter and pouring it over the steak as a sauce I've never looked back. Salt for life.
LachiusTZ
Rogue Deathwalker Box
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Wasn't sure if this should go in hunting, cooking, gardening, here, etc...
Edit: buying a dehydrator
Have a kinda crappy one. Want a nice one. Anyone have experience? The Excalibur brand gets good reviews, but the plastic makes me shy away from it.
Anyway, instead of creating a thread, cross posting it.
Edit: buying a dehydrator
Have a kinda crappy one. Want a nice one. Anyone have experience? The Excalibur brand gets good reviews, but the plastic makes me shy away from it.
Anyway, instead of creating a thread, cross posting it.
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pharmakos
soʞɐɯɹɐɥd
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LachiusTZ
Rogue Deathwalker Box
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Damn... I edited and them copied the post. Mistakenly deleted the most important part.
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We need to harness the power of wind-bag mother in laws. Think of the dehydrating we could all do!
Lanx
<Prior Amod>
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Nesco FD-60 Snackmaster Express Food Dehydrator, 4-Trays - MADE IN USA
The basic excalibur is like 5trays at triple the price and none expandable, also it's a bitch to clean. The nesco has the fan on top, that means all the mess drips down to the bottom tray, the fan/heat element (the most important part), never touches juice.
whereas the excalibur is a frigging box and you gotta empty all the trays and try to clean it like a fucking oven. do you like cleaning your boxy ass oven? well have fun again.
Sure i'll admit the top tray gets dry WAY quicker than the bottom tray for obvious reasons and the excalibur promotes even drying on all trays.
I've had mine for years, hums along. Sure, it's ugly, and by nice it's kinda brown/yellow (cuz i make beef jerky).
however, the trays are expandable, you can keep on stacking more and more trays on it.
Erronius
Macho Ma'am
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I'm no sous vide snob, but this might just force my hand
Beef on Weck Sous Vide
EDIT: though I have no idea what to do about finding Weck. AFAIK that is absolutely not a thing in the midwest.
Beef on Weck Sous Vide
EDIT: though I have no idea what to do about finding Weck. AFAIK that is absolutely not a thing in the midwest.
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I just got an Anova Sous Vide wand this week and love it. So far have made a ribeye, salmon, burgers, lamb and all have been absolutely phenomenal and possibly the best I've ever had. Hoping to integrate it, bulk shopping from the butcher and a vacuum sealer into my meal prep plans. Anyone have any must try recipes or meats/veggies/etc to try in the thing? Contemplating getting a mini fridge to dry age a super fatty prime rib roast for thanksgiving, cut the aged meat into individual rib eye servings and use the sous vide plus cast iron for the main course but may just get it from the butcher in town; on the fence if I want to devote the space and the guest closet for the fridge and smell.
Ninen
Ahn'Qiraj Raider
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^
This.
Do the things you do want just airflow and time, or can they stand heat? There is a massive difference between "sun dried" tomatoes done in an Alton Brown Special with airflow and salt only, vs under heat. For this one application, I like the heated option (caramelization makes them damn near candy.); but the color, taste, and texture difference can make or break some things.
LiquidDeath
Magnus Deadlift the Fucktiger
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Only problem with this way is that non-fiberglaes filters are expensive as fuck for a single use. It is a fantastic way to make beef jerky though. I bought some food grade mesh for drying that I hope to build into reusable filters for fan jerky, but the effort seems to outweigh the benefit.
BrutulTM
Good, bad, I'm the guy with the gun.
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Yeah, that's what kept me from doing it. I think the benefit is the stronger fan and lack of a heating element. I imagine though, if you did have a conventional dehydrator, you could just take the trays out of that and strap them to a $10 box fan for making jerky and use the dehydrator the normal way for making other things.
Also, I found that video nearly unwatchable between that mush mouthed dude and the country music playing over him.
Also, I found that video nearly unwatchable between that mush mouthed dude and the country music playing over him.
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