Gavin Posted January 1, 2018 Posted January 1, 2018 Dude, sous vide is a great tool for 1-6, but the new 8Q instapot rocks. Glad to have both. BilletHead 1
MOPanfisher Posted January 1, 2018 Posted January 1, 2018 1 hour ago, fishinwrench said: My great aunt used to make some yummy Squirrel....stuff. Not exactly sure what it was but it was good. It was like a casserole with a layer of biscuits on top, had carrots, taters and gravy in it. I assume that she boiled the meat off the bones first. Wish I knew how she made it, I might just try to fake it and see how it turns out. Do it! Basically a pot pie sounds like, can't be bad.
BilletHead Posted January 1, 2018 Posted January 1, 2018 4 minutes ago, Gavin said: Dude, sous vide is a great tool for 1-6, but the new 8Q instapot rocks. Glad to have both. I can see that but we don't cook for an army anymore. That and if I suggest another gadget I may be in trouble. Kind of was until she seen what it turned into . Has anyone done a large like a three pound prime rib roast sous vide yet? Wanting to tackle that soon. BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Gavin Posted January 2, 2018 Posted January 2, 2018 Did 8lbs of rib roast in the oven Chistmas eve. Might be doable in my 24Q stock pot. May require a stove top burner assist occasionally. At least to get to initial temp.
BilletHead Posted January 2, 2018 Posted January 2, 2018 7 minutes ago, Gavin said: Did 8lbs of rib roast in the oven Chistmas eve. Might be doable in my 24Q stock pot. May require a stove top burner assist occasionally. At least to get to initial temp. Found a couple sites for doing small ones sous vide and then making a coating then a quick finish / brown in oven. https://recipes.anovaculinary.com/recipe/sous-vide-prime-rib BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
snagged in outlet 3 Posted January 2, 2018 Posted January 2, 2018 New Orleans bbg shrimp but I broke the butter
Gavin Posted January 2, 2018 Posted January 2, 2018 Ha, did BBQ Shrimp Yesterday. Did not make it to the party (had another to bring). Webster's Whiskey Club Band rocked the house last night.
ness Posted January 2, 2018 Author Posted January 2, 2018 Never have had a food tradition for New Years at my house. Closest thing is because I always serve a ham Christmas Eve, I usually make a big old pot of ham and beans sometime after that and give a lot of it away to family. The bone is in the freezer now though — just too much food sloshing around the place and at work the last few weeks. Sadly, I’ve thrown stuff out it’s been so over the top. Nothing any of you sent me, of course 😄 Tonight it was baked flounder filets with lemon and dill, sautéed zucchini and onions, and a rice side with a nice champagne.... Last week, I had grabbed a few different bottles of champagne to take elsewhere for Christmas Day, including a new one to me called Gruet—because it had one of those tags saying somebody ranked it a 90. It was being sacrificed for mimosas, but I tasted a little and thought it was very nice. So, today I bought a couple more bottles. I spun the bottle around and was shocked to see it was produced in New Mexico of all places. About $16 a bottle here. Gavin and BilletHead 2 John
BilletHead Posted January 2, 2018 Posted January 2, 2018 7 minutes ago, ness said: Never have had a food tradition for New Years at my house. Closest thing is because I always serve a ham Christmas Eve, I usually make a big old pot of ham and beans sometime after that and give a lot of it away to family. The bone is in the freezer now though — just too much food sloshing around the place and at work the last few weeks. Sadly, I’ve thrown stuff out it’s been so over the top. Nothing any of you sent me, of course 😄 Tonight it was baked flounder filets with lemon and dill, sautéed zucchini and onions, and a rice side with a nice champagne.... Last week, I had grabbed a few different bottles of champagne to take elsewhere for Christmas Day, including a new one to me called Gruet—because it had one of those tags saying somebody ranked it a 90. It was being sacrificed for mimosas, but I tasted a little and thought it was very nice. So, today I bought a couple more bottles. I spun the bottle around . You still playing spin the bottle at your age? BilletHead ness 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted January 2, 2018 Author Posted January 2, 2018 3 minutes ago, BilletHead said: You still playing spin the bottle at your age? BilletHead Nah—I just snap my fingers 😄 BilletHead and Deadstream 1 1 John
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