What's Cooking?

[ness]

Did I mention frozen potstickers the other night? 

Baked flounder with lemon and dill?

Simple vegetable shoop?

Stir fry?

There, I think I’m caught up. 😄

[snagged in outlet 3]

Sous Vide salmon.  My wife doesn't like it rare so I went the 120 prep.  After searing in an iron skillet it was too done for me but she crushed it.

Not sure I'm sold on this yet.

[BilletHead]

11 minutes ago, snagged in outlet 3 said:

Sous Vide salmon.  My wife doesn't like it rare so I went the 120 prep.  After searing in an iron skillet it was too done for me but she crushed it.

Not sure I'm sold on this yet.

           Could you not do it at temp you like and then pull your meat and crank up to her temp for a few minutes. Then sear both pieces ?   When you get tired of your cooker I will take it off your hands for half price so I can run two at once. I was sold first try and yesterdays meal sealed that deal,

  BilletHead

[snagged in outlet 3]

I'm going to lower the temp and just keep hers in the skillet a little longer.

If I decide I don't want it it's yours for a hybrid striper trip. 

[BilletHead]

       That may be arranged,

 Of course you may have to be blindfolded. It would be like fly fishing taney at night . Tie into the boat or your seat. Wouldn't want one to drag you overboard. Get a lawyer and make up a waver for you to sign a no disclosure on area, techniques, fly's or balsa fly rod baits used etc. Yes that would work. (All said tongue in cheek) ,

BilletHead

[snagged in outlet 3]

I'll have my location services on anyway so we're good to go.

[BilletHead]

12 minutes ago, snagged in outlet 3 said:

I'll have my location services on anyway do we're good to go.

        No pictures and cell phones taken at beginning of trip and returned after. 

[snagged in outlet 3]

Last time I heard that there was a cavity search involved.  I'll find my own hybrids.

[BilletHead]

57 minutes ago, snagged in outlet 3 said:

Last time I heard that there was a cavity search involved.  I'll find my own hybrids.

No but I get to go through and see what I like in your fly box,mess with your equipment etc. Bring red hot riplets from big city when you come. I don't ask for your first born for deposit anymore.

[BilletHead]

     Ok back to business you know this is a cooking thread,

   So while the prime rib was cooking there was something else on the BilletHeads stove being cooked. Savory waterfowl stew. Yes peoples there is duck and goose in this meal. Six cups of 1/2" cubes of goodness. Some mallard, gadwall, a teal, Canada goose and more mallard. These birds were skinless because being shot up it is hard to keep the skin for searing. With the waterfowl there is pearl onions, garlic, carrots, celery, green beans, tomatoes and some tomato paste. The grain in there is barley. Beef stock is the agent all is cooked in. Three tablespoons of oil and one of worstershire an hour with the meat for a marinade. Some S&P.  It smelled good while cooking all afternoon. The taste test just a spoonful last night left me wanting more and that plan was lunch today. A side of sliced baguette bread with a bit of goose fat and a sprinkle of garlic salt and toasted. 

  

   I will have another plate like this ready for Mrs. BilletHead when she gets home from work. She deserves it for putting up with me.  Really good and wish you all had some,

BilletHead