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Author Topic: Kitchen adventures of 1Bigg_ER  (Read 94827 times)

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Offline teesquare

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Re: Kitchen adventures of 1Bigg_ER
« Reply #74 on: April 25, 2015, 11:08:47 PM »
Love me some squid!

I like it sometimes with a hot/sweet chili sauce ;) Almost like a spicy duck sauce.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #75 on: April 25, 2015, 11:21:00 PM »
I'm a lemon squirter, no sauce. My wife prefers marinara sauce.
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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #76 on: April 25, 2015, 11:25:53 PM »
Quote from: 1Bigg_ER on April 25, 2015, 11:21:00 PM
I'm a lemon squirter, no sauce. My wife prefers marinara sauce.

I am a lemon squitter as well - oh my that looks absolutely perfect! Thank you!
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Offline muebe

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Re: Kitchen adventures of 1Bigg_ER
« Reply #77 on: April 26, 2015, 11:28:10 AM »
Man that looks great!
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #78 on: April 27, 2015, 11:53:32 AM »
Testing my kitchen Aid hand blender as a meat chopper for burgers. This was done in a hotel





It did a great job, granted I could only chop a handful at a time.

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Offline muebe

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Re: Kitchen adventures of 1Bigg_ER
« Reply #79 on: April 27, 2015, 12:21:57 PM »
Even in a hotel your making excellent grub!
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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #80 on: April 27, 2015, 01:59:41 PM »
Quote from: muebe on April 27, 2015, 12:21:57 PM
Even in a hotel your making excellent grub!

X2 - and great pictures!
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #81 on: April 27, 2015, 03:47:09 PM »
Quote from: muebe on April 27, 2015, 12:21:57 PM
Even in a hotel your making excellent grub!

All thanks to Sous Vide!!!
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #82 on: April 28, 2015, 12:15:19 AM »
Sous vide meatballs experiment.
Bagged some meatballs with marinara sauce, vacuum sealed and took em on the road.
Got the hot tub time machine to 143 degrees, dropped a bag in and went to the gym.









I lift heavy things



Two hours later...

Cooked some spaghetti, got the bags out and plated.
Most most will garnish with Parsley out of habit. Try Arugula insteadm it doubles as a veggie and a herb,



Long live Sous Vide cooking!!


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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #83 on: April 28, 2015, 12:17:22 AM »
ohhh boy - dang I wish I ate as well at home as you do on the road! Beautiful!
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Offline akruckus

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Re: Kitchen adventures of 1Bigg_ER
« Reply #84 on: April 28, 2015, 02:43:50 AM »
How were the meatballs? Any different than a slow simmer in the pot of "gravy"?
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Offline muebe

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Re: Kitchen adventures of 1Bigg_ER
« Reply #85 on: April 28, 2015, 06:08:13 AM »
Oh man Bigg that looks great!

And you didn't have to post pictures of a Gym... Your going to scare Pappy :P
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Offline Pam Gould

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Re: Kitchen adventures of 1Bigg_ER
« Reply #86 on: April 28, 2015, 06:09:24 AM »
Yeah.,.tell us about the meatballs..did they stay together or disintigrate? I gotta get another Anova for the campground..I can make stuff liket his and od it at the lake. Even freeze it, then sv. this is gonna sound weird, but how big are your balls, uh meatballs? I make really BIG ones, probably about 6 - 8 ounces each.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #87 on: April 28, 2015, 09:48:03 AM »
Meatballs stayed intact, tender and very meaty.
The one issue I had, after comparing the sauce with the one I jarred, the sous vide sauce kind of got a little watery.

Pam my balls were about 4-5 oz.

Akruckus, very little to no difference with regular meatballs done in a pot of sauce.
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Offline akruckus

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Re: Kitchen adventures of 1Bigg_ER
« Reply #88 on: April 29, 2015, 04:04:51 AM »
Quote from: 1Bigg_ER on April 28, 2015, 09:48:03 AM
Meatballs stayed intact, tender and very meaty.
The one issue I had, after comparing the sauce with the one I jarred, the sous vide sauce kind of got a little watery.

Pam my balls were about 4-5 oz.

Akruckus, very little to no difference with regular meatballs done in a pot of sauce.

Good to know.  Maybe the bagged sauce had the extra juice from the meatballs, making it "woodery" (aka watery)?
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