Thread: Dinner

Originally Posted by happynz

Pork, yes.

Nope, not working here. Just having a nosey around.

Tengo una pregunta.

Panama City worth a visit? Only a short hop from here and thinking about it for a long weekend.

In my limited time it appears that fun wouldn't be hard to find.. I only spent a Sunday night there so I'm not an expert on the place.

Came home today after sticking some ribs in the sous vide for 9 hours to a toxic kitchen. Coughed my bollocks up. Probably the cheap ziplock bags I bought.


Waste not want not

Originally Posted by Dillinger

Came home today after sticking some ribs in the sous vide for 9 hours to a toxic kitchen. Coughed my bollocks up. Probably the cheap ziplock bags I bought.

Why not Deep Fry them like all normal people do...

The mutt got the best deal I reckon

Originally Posted by happynz

Mobile pix...help a fellow TDer out.

Pork chops with mustard sauce, smashed potatoes, and mixed veg. Mrs nz did well considering limited facilities and selection.

Attachment 32073

Panama Classic Lager? Tell me more

Nice garden you have Dill

Prepping it for Sid's September arrival

Originally Posted by Dillinger

The mutt got the best deal I reckon

Is he still alive?

Originally Posted by Dillinger

toxic

That'll teach him to be a greedy fucker. There were four smaller dogs there with him and he wouldn't share. I I even put the bike between him and the missus so she could pick up and chuck parts of the other rack to the other dogs and he chased them all away.

I'll check on him on the way back from the pub

Are you fattening him up for something or someone Dill?

^That's not gravy seeping from that bag. That's raw blood

Originally Posted by Dillinger

That's not gravy seeping from that bag. That's raw blood

So the only thing that cooked in 9 hours was the cheap bag...

Home made Beef Neverski

Savoury minced Ozzie beef, Thai fragrant Jasmine rice, broccoli and cauliflower heads.

Originally Posted by beerlaodrinker

Panama Classic Lager? Tell me more

It's wet and 4.8%.

^^Looks very healthy Nev. Well done.


Guide to sous vide ribs for the posh.

sous vide part in video starts about 4 minutes in. Obviously not my pic, there's not enough burn marks.

Damn tasty that was

Saw an add online recently for a fairly new to town Restaurant Supplier's Argentinian Ribeye (they do retail too) then saw the results of someone who bought some and cooked it. Had to try some and it's very good thankfully, as you have to buy the whole Ribeye and they'll cut it to your specs. They also have some bags of varying weights already cut up. So I bought a 3.5kg bag which cost about 1900 Baht and got 14 x 250gr steaks for the freezer out of it.


With marbling like that you know it's going to be tender.


Bringing it up to room temp before putting it in the deep fryer, Italian style .


Just kidding about the deep fryer obviously, I always do steak the same way which is a light rub with EVOO then ground salt then into a red-hot skillet. Really happy with this, the flavour is excellent.

Just prepping some short ribs for a slow 5 hour bake wrapped in foil. Then baste with honey barbecue sauce and burn.

Originally Posted by SKkin

They probably won't look or taste as good as them.

Originally Posted by Luigi

Just prepping some short ribs for a slow 5 hour bake wrapped in foil. Then baste with honey barbecue sauce and burn.

I did some ribs in my Otto today. They came out very crispy. Too crispy I think. Too high a temperature (50 mins at 225, 10 mins at 200). Next time I'll try it at a lower temp.

Originally Posted by Headworx

So I bought a 3.5kg bag which cost about 1900 Baht and got 14 x 250gr steaks for the freezer out of it. .

c135THB per steak is great value for imported, nice marbling.

Originally Posted by Neverna

I did some ribs in my Otto today. They came out very crispy. Too crispy I think. Too high a temperature (50 mins at 225, 10 mins at 200). Next time I'll try it at a lower temp.

Yeah, wrapped in foil, water in the bottom of the dish, less than 100c for 4-5 hours.

rubbed in whiskey before being wrapped doesn't do any harm.


Then baste n burn with a honey or brown sugar marinade to finish.

I won't cook anything for 4-5 hours unless it's a turkey. Aint gonna happen in my Otto.

Originally Posted by Headworx

Bringing it up to room temp

Nice! *drool*