Food Glorious Food!

I just watched three sous vide videos for cooking = New York Strip, Ribeye,and Top Sirloin.

You still have to use a pan to sear the outside and give it that nice crust, most times after the water bath, sometimes a little before and after. It's nice for a busy person who doesn't or can't stay near the kitchen I guess. But it can still be done my way - I can make steaks that look like those, and taste every bit as delicious.

I have a pot I could heat up on the stove, I have a thermometer, and I also have plastic bags I can seal things up with for maximum contact, if I wanted to do the Sous Vide method.
Air tight bags are good for marinating, but if i want to marinate something, I just put it in a resealable bag with my marinade ingredients taking out as much air as possible and set it on a dish in the fridge anywhere form an hour to overnight depending upon the marinade.
Once it's marinated it doesn't take an hour or two in a water bath to cook my way.

I like I said, I'm glad you enjoy it and that it works for you.

Oh I'm not trying to convince myself or you of anything - I'm just stating that I don't need that stuff to have a terrific steak


(And I must not be talking to myself if someone else keeps responding )

Trying the second pork chop - this time I took my cast iron skillet and seared both sides and then stuck it all in the oven
I don't have new batteries for my camera, but this one I suspect will look better seared and be more juicy.

EDIT - Oh yeah much better, juicy full of flavor

lol wow did pork chop pics kill this thread?

I think I'm gonna try to make Shrimp Scampi again soon.


Angel hair pasta
Shrimp (shelled deveined cooked)
Surimi (imitation lobster/crab)
Olive oil
Butter
Garlic (minced)
white wine (I use white wine vinegar and a dash of Splenda because I don't have a use for a whole bottle of wine)
Lemon juice
Red pepper flakes
Panko
Salt and pepper
Parsley

Cook the pasta as directed minus one minute or two - leave in pasta water for now)
Sautee the garlic and butter in the pan with a little olive oil
Add the Shrimp and Surimi to warm
Add the wine and lemon juice (just a little juice)
let it cook for a bit
strain pasta and put in with the shrimp and mix well heating the whole thing through (keep some of the pasta water on hand)
add red pepper flakes (optional) stir in
salt and pepper to taste
Sprinkle in some Panko bread crumbs (just enough for texture) and mix. let cook for a little more time
If more moisture is needed add a little pasta water to the pan and stir in.
Plate the dish, sprinkle with parsley and serve

enjoy

(sorry, no exact measurements - eyeball it.)

Oh yeah - And speaking of spices - grind your own fresh if you can. You can use a coffee grinder but don't use it for both coffee and spices - best to get a second grinder for the spices.

At least grind fresh pepper onto your dishes - There's no excuse to keep using the white and red tin of preground pepper - pepper comes in grinders now in the stores.

Fresh spices will taste much more alive.

You can also find small packages of fresh herbs in the produce department.

My sister grows her own herbs in the kitchen and dries them herself, and I know a lady who bakes a lot, and she tosses out her spices about once a year and buys new spices.

Oh yeah, best to keep your spices and stuff out of the light. You can keep them in tins in the cupboard to last longer.

www.goodhousekeeping.com/recipefinder/slow-cooked-pulled-pork-1100

You can sub chicken breast for pork, but make sure to cook on low, and a shorter period of time because chicken can dry out quickly.

Also I usually use a can of tomato sauce instead of ketchup.  I've made this recipe several times, but I don't know if I've ever followed it exactly.  I just kind of measure 'close enough' and it turns out okay.

I love spicy stuff but I haven't really gotten into wasabi too much yet. Years ago I had some wasabi pea snacks but after a while they didn't taste as great to me as they did when I started munching on them. Haven't had it since.
My nephew was over here the other night with sushi and he was into the wasabi something fierce lol - after he gets eating it he takes a bite and starts yelling "WA-SA-BIIIIII!!!!" like those guys in that commercial who were saying "was'up?!" on the phone.

I think I'm going to have some sushi tonight. I will not be yelling "WASSSAABIII!" In the restaurant.

My mom drunk dialed me one night and she kept trying to tell me about how she and my dad had 'wasabi crusted salmon rolls' at the restaurant but she kept getting tongue tied and couldn't even get 'wasabi' out right. She's adorable.

I don't get why people still use Kraft parmesan. It taste much better when bought fresh.

Oh man! That reminds me of a snack I make. I buy a big tub of parmesan at Sam's Club and make parmesan crackers. You just line a baking sheet with parchment paper (NOT WAX PAPER. There is a difference!) and sprinkle piles of cheese. You can add spices if you want, but I prefer plain. Anyhoo, jam that mofo in the oven at 350 for 10 minutes. Let it cool a bit and enjoy crispy cheesey goodness.

Try not to eat them all in one sitting. Your stomach will not be happy.