ness

Just blew about a half hour going back through this thread. Last week at the company Christmas party we got to talking about favorite movies and TV shows. One of the young punks laughed at me when I mentioned I get Netflix DVDs. Said he doesn't even have a DVD player. I told him if he worked hard and saved his money maybe he could get one some day. All these great movies listed here, and I know most aren't available streaming on Netflix. Not sure about other streaming services. I've got Amazon Prime but the few times I've looked for stuff I couldn't find it. And, I always watch the 'Special Features' on DVDs. It's gonna suck if those go away or they quit making them.,

I've watched some of it but keep getting interrupted and haven't made it through them all. The first segment was pretty funny (Buster). The second one was ok (bank robber) but just thought the ending was wierd. The third was just toooo weird. Started the 4th but haven't finished it. I've had people tell me it's the best one. It's feeling a little like work getting through them. I did watch No Country for Old Men last night. darn I love that movie. I don't know what I said in my original post here without looking, but I think that's a top 5 for sure. Hell or High water is a good one too and kinda reminds me of No Country but isn't Coen brothers.

Best of luck with this Mitch!!

Panini — ham and Swiss— and chicken shoup. I’m gonna get myself in trouble.

I just go find some furniture to try out. I do like their food though.

Hmmm. I'll have to look next time I'm there. Not my membership -- I gotta piggy back -- but I can go about anytime I want. She loves going to Costco

Heck, I didn't know there were elk down in SE KS or at Fort Riley. Altamont sure rings a bell with me. I've never bird hunted down there, so I suppose I knew somebody from there at some point.

Costco carries choice grade meats (next level up from select, which is what's typically in the grocery stores) and their steaks are thick. I'd estimate 1.5 inches and up. They're more expensive, and you'll have to buy 4 to 6 at a time, but it really makes a big difference. I think Sam's does choice too, but I haven't been in one in quite a while. I'd bet you get a couple of those, dial your target temp back a few degrees (and, maybe test your sous vide temp with a reliable thermometer to be sure you're on target) and sear that in a screaming hot cast iron skillet with butter (good idea, rps) and you'll nail it. For the record -- I dog the sous vide USERS -- but that's all in fun. I certainly see the potential and would like to give it a try someday.

When I get ready to do a food pic, Kathy usually does a little arranging to make it look better. After several pictures with her hand in them, she’s being extra cautious. But I won’t be deterred!

Sure did, but the steaks were perfect! 😄

If medium rare is 135 you’ve got a razor thin margin of error if it’s a thin steak starting at 128. I would think even more so on a duck breast. But, I’ve never used one of those confounded contraptions, so what do I know? 😄 Gimme Fire!

I’ve always thought that as precise as sous vide can be, the final sear is not. Like Marty said, that’s likely where the problem is. Supermarket steaks can vary a lot, and they’re often pretty thin. Might take some experimentation to nail it. Sounds like you’re comfortable with the starting temp. I would think the final sear would be just seconds on a screaming hot cast iron skillet. For a thin steak, maybe set your starting temp 5 degrees lower.

Had a soup contest at one of our offices Friday so I found a reason to be over there and taste them. My favorite was the Cheeseburger soup. Got the recipe and made it tonight. Ground beef, onion, celery, carrot, potatoes, chicken broth, basil, parsley, milk/flour thickener, American cheese, sour cream. Delicious.

Thank you/bite me 😄

An old favorites last night. Meatloaf, creamed peas and parsley potatoes. Pretty basic meatloaf recipe with a ketchup, mustard and brown sugar glaze. Tried really hard to catch Kathy’s hand in the pic, but she’s wise to me. I won’t give up! Had a little good fortune come my way last week, and bought a bottle of champagne to celebrate. I highly recommend this Gruet Blanc de Noir. Delicious and under $20. Surprisingly, it’s from New Mexico.

But wait, there’s more! ness 2.1 and her beau, the likely ness 2.1.1, enjoyed themselves As leftovers were divided up, we had to deal with SOMEONE who didn’t like their foods to touch (this wasn’t a problem a year ago. I guess they grow up and get their own personalities/quirks) ness 2.2 showing off is bad-a$$ new sleeves. These were $1.99 a pair on Amazon. I submit this for the parents of millennials out there. They make a great Christmas gift, and they come off.

Well, Thanksgiving 2.0 is in the books and I’m whipped. Here’s the highlights... Tiramisu done. Stuffing in the works—dried Jiffy cornbread, butter, onion, celery, sage, thyme and chicken stock. I love this stuff. Finishing up the mashed potatoes and they were a little soupy. So, I grabbed the mashed potato flakes to thicken them up a little just as baby bro walks in the door. He says, ‘Oh, instant potatoes.’ So I snuck up behind him, pulled his pocket open and dumped in some of said instant potatoes. My punk-a$$ brother then dumps them on the floor. Oh well, at least the little punk brought the turkey. Here’s the spread And the plate Delicious!

Well, I’m looking out for my OAF brothers. I love you guys ❤️

That looks almost exactly like my plate! I didn’t eat ham that night, but I brought some home. Had some for breakfast this morning.

I set this up to record back in June whenever it comes on next. Turns out it’s on Outdoor Channel today at 2 PM.

Well, here’s the plate from this afternoon. Smoked turkey, mashed taters, gravy, good ol’ green bean casserole, a sweet potato casserole, corn casserole, jello salad, Kings Hawaiian roll and deviled egg. Everything was just delicious, and I came home with a load of leftovers to tide me over until Thanksgiving 2.0 on Saturday. Here’s the setup for the gravy I made. Mirepoix and turkey legs roasted then simmered to make a stock. Awfully good but I needed to skim more fat off before finishing — it was just a tad greasy tasting. Happy Thanksgiving everyone. We all have a great deal to be thankful for. I know I do.

I usually use the neck and back for stock for the gravy. Since I’m not doing the turkey this year, I’m using a recipe from Chef John on Allrecipes using turkey wings and a mirepoix roasted. House smells great right now! I’ll post up pictures later.

Never cared for the taste of liver. Mom always put giblets in the gravy, but they were easy to pick out. I think she made liver and onions one time, but we kids staged a revolt and it was never made or even mentioned again.

I love the food at Thanksgiving, and only make the stuff once a year. Roasted brined turkey, mashed taters with some sour cream mixed in, gravy with lots of herbs (hold the offal, please), cornbread stuffing, corn casserole, cranberry relish and pumpkin pie. Baby brother is doing the turkey and gravy this year, (for us and 8 other families), daughter will do the pie. I’ll make tiramisu for her to take home. Love it all! I buy a ham for the office Christmas party each year and do glaze for that. I get the bone at the end, and that goes into bean soup. Looking forward to that too.