Sous Vide Pork Chop
not so (baked not fried) Crispy Chicken Cutlet Sandwich
Journal
2019 - Week 1 Cooking Results
Chile Verde tacos
I think I added too much liquid from the cans of tomatillos. I should have drained them, as fresh ones were not available. That being said not only did it turn out really good, I think we both had it for the next couple of days (Shannon did lunch, me for breakfast). Certainly a good application for a large hunk of meat (of which I have a few). I may use this or something like this to go through some of those cuts. I would like to empty my freezer before I start adding again. I did sneak in some Serrano powder, finishing off the container, but even so it just had a mild heat to it.
Sous Vide Fish (may finish in pan this time?)
I bought some fairly thin catfish filets, but I didn’t think this would actually make a meal so we had ham and egg sandwiches.
Chicken Soup with Jasmine Rice and Ginger
I will admit, this recipe doesn’t make sense to me. It seems an excessive amount of water for a small amount of rice. Not enough ingredients to make anything but a super broothy soup. So I adapted. I used the rice but only with a small amount of water. I let it cook for a bit then set it aside. I combined the ingredients (ginger, etc) and like that and the chicken stock come together. I added diced scallions, let those go a bit. Added in the rice semi-mush and the. The chicken (whole pulled rotisserie chicken) I just warmed up.
It was nice and had a very prominent ginger flavor, but enough stuff to make it a filling soup. The audible worked out well. Not much more then the amount to feed the two of us though.
2019 - Week 1 Cooking
Why not have 2018 week 53? I don’t think I’m cooking today and I’m pretty sure I’m not cooking tomorrow. With holidays and visitors, I suspect it’ll be a short week.
Chile Verde tacos
Sous Vide Fish (may finish in pan this time?)
2018 - Week 52 Cooking Results
63C egg with bacon on toast (today)
This mostly worked the way I wanted, just sort of incomplete. I would like a denser white, but the liquid level of the yolk was very nice. The thought of using this method to help poach an egg is pretty cool. Looking forward trying this again to get to the right place.
Pasta with Italian Sausage
Simple easy dinner, used up some leftover pasta. I may have had a bit to much pasta for the sauce I made, but oh well.
Split Pea and Ham Soup
Cooked, adjusted, cooked, peppered, a touch of salt, more ham. It was done while the cold snap (only by comparison)
Pork Burgers
Easy peasy.
2018 - Week 52 Cooking
63C egg with bacon on toast (today)
Pasta with Italian Sausage
Pork Burgers
2018 - Week 51 Cooking Results
Sous Vide fish (serious eats as a guide)
I had some yellow fin tuna, and took one steak and cooked it up (and then cleaned up some stuff in the garage). This is nice. Maybe soon I’ll graduate to the cook then finish in pan.
Brats! (for lazy Sunday)
yep.
Ham & Gruyere scramble
Melty and delicious.
Ham and Bean Soup
Simple combination, came together quickly and made for a pretty good meal.
Meatloaf & Mashed Potatoes
I’m looking forward to lunch today, because Meatloaf sandwich is on the horizon. This turned out pretty well. Reading through the recipe I was convinced that this may be overly complicated, but as I made this on a Saturday, without much else to do, I figured I’d follow along. Normally I use pork and beef, but this is an all beef one, and was pretty good. I generally make mashed potatoes for guests, making it just for us is a bit harder, as I have to reduce the amount of thought in my head. They turned out pretty good (I used up some leftover sour cream, some quark, some butter and some whole milk).
2018 - Week 51 Cooking
The year is starting to draw to a close. Deadlines are coming about, new projects (smallish) are being dropped in my lap. So far so good. Winter market was yesterday I was able to restock my egg stash. Clearly this means I need to make the 145º egg. We’re going to have some fish again because practice makes better (and fish is not bad for you).
Sous Vide fish (serious eats as a guide)
Brats! (for lazy Sunday)
Ham & Gruyere scramble
Meatloaf & Mashed Potatoes
2018 - Week 50 Cooking Results
Bangers & Mash, apprently I don’t have bangers…
Chatted with Jason from Lucky George, and They’re all out for a bit (til early spring) of the specialty sausages. So I was unable to fulfill this dining request from Shannon.
Sheet-Pan Mac & Cheese With Pumpkin & Brown Butter
This was interesting. Under cooked noodles, then breadcrumbs to make crispy top, cooked in a half sheet pan to create a crispy bottom. Fascinating concept on making it. Attention to detail on pan and pot reduction and all that. Good meal. Will have to do this again.
Sous Vide fish (serious eats as a guide)
Heats water, keeps timing, holds at a temp. Flaky fish. So this was ridiculously easy way to cook fish. I’m often not paying fully attention to cooking and fish goes from done to over done to way over done pretty quickly. This was a simple sort of thing. I used a couple of zipper top bags, salt, pepper a bit of butter and pretty much done. I like that the app told me about how much time was left til the water temp was right, then swaps right into cooking mode.
Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions Recipe
I adjusted this a bit, and did add mayo, so this really wasn’t a legit expression of this. I thought the Mayo and Kim Chi and chicken was pretty good though
Hamburgers (Lucky George)
Yeah…the smoke alarm got angry at me. I need a vent fan.
Taco Salad
Simple, quick, good.
Mint Vodka & Vanila Vodka
Vanilla Vodka
So I put in the vanilla and vodka in the back of the fridge on 11/10/2018 and took it out on 12/1/2018 (21 days). I had intended to give a sip every week to see if I can figure out what was close to the ideal wait time. I suppose with vegetable matter, there will always be a bit of inconsistency, but getting a window would be nice. After 21 days it had a fairly strong vanilla flavor, but less then a vanilla bean. The beans went in there unmolested for the most part, and were a bit old. As it stands, 25g of Vanilla beans + ~32 oz of Vodka + 21 days.
Chocolate Mint Vodka
I picked up a bit of dried Chocolate Mint from Wabi Sabi. I think I had originally intended to do something else with it, but ended up forgetting what I had planned for it, so this seemed like a reasonable choice. I had did about the same thing as above, but 10 grams of dried mint is a lot more. This gave a bit of a mellow flavor. Something that would probably need to have quite a bit for a flavor, or create an undertone in a drink. But not something that is MINTY. I would be curious on the varietals vs flavor. I should also probably do more research on the alcohol soluble flavors in various vegetation. As it stands 10g Dried Chocolate Mint (includes stems) + ~32oz Vodka + 21 days.
2018 - Week 50 Cooking
So after a year or so of pondering to get the gadget and seeing them go on super sale, I finally picked up a sous vide device. I have vague plans for a couple of things, but to make sure I use It, I’m going to try to implement it in at least one recipe a week. I’m going to start with fish. Since I don’t have a lot of experience in fish, it may be the way to go. I’m curious how this will work. I was going to do eggs, but most of my providers are having new flocks or etc, so I’m kind of eggless right now.
Bangers & Mash, apprently I don’t have bangers…
Sous Vide fish (serious eats as a guide)
Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions Recipe
Hamburgers (Lucky George)
Taco Salad