Thread: Dinner

Originally Posted by Dillinger

Today Matthew I'm mostly gonna be sous vidin'



Chopped in 3, marinaded, vacuum sealed and put in fridge for 15 mins




Into the sous vide when it gets to 167F for 6 hours

Looks like a mini-project, Dills.
We'll certainly be expecting an afterward collection of pics - final product, plating, sides, etc.

Just gonna buy some Tops ready made potato salad Jeff and corn

Has anyone tried this stuff? Just ordered some

Vegemite and cheese pie
Lamington
Coopers Ale

Celebrate the Ashes win

Got some of these beers to coincide with England's ashes performance

^ Good luck if Kerry are delivering it - I've given up with Lazada now cos Kerry never deliver anything and the orders all get cancelled...

^^ You got your own vacuum sealer? Where can you get them?

^ got it from Lazada. They've always delivered, quite fast too.

15 min marinade, 6 hours cooking, 30 secs for Dill to snaffle his harminoca.

Originally Posted by NamPikToot

15 min marinade, 6 hours cooking, 30 secs for Dill to snaffle his harminoca.

Is that a euphemism???

Originally Posted by Mendip

Is that a euphemism???

Dill?

Let's ask Dasher's Momma about my Marmite smattered harmanica

...^she's motorboating...

Originally Posted by tomcat

...^she's motorboating...

I had to look that one up.

#i'veledashelteredlife


BTW ... would that apply to LB's also?

...yes: anyone sporting golden globes...

Originally Posted by Dillinger

Got some of these beers to coincide with England's ashes performance

Leo would do. It's watery and piss weak.

4.1%, that crap.

Will stick to me manly 5% San Mig Lite.

Originally Posted by Luigi

4.1%, that crap.

Will stick to me manly 5% San Mig Lite.

Like XXXX and Coors?

Bugger, will leavee those for the wife then

That Sinhga Light is up to 4.5% now, was around 3%.

Tried some one night and felt like Dill was standing on me head for about 2 days after.

^You two need to man up and stop drinking my filtered urine plenty of decent booze out there .

Originally Posted by CSFFan

How do you caramelize the BBQ sauce in boiling water?

They are not in boiling water, they are sealed in the packet but I see what you mean



Looks to be a fair bit of condensation and watery marinade floating in there
It said to save a bit for basting. Wife's getting the BBQ on now, any tips?

Originally Posted by CSFFan

How do you caramelize the BBQ sauce in boiling water?

Fair question . . .

Originally Posted by CSFFan

I would never, ever boil them.

It's an English thing, I believe . . . boiling meat

Originally Posted by CSFFan

While I have cooked ribs in the oven before I finished them on the grill (a sin before Edesia, the Roman god of the feast, but I always make a sacrifice by eating salad for two days after) I would never, ever boil them.

If you look carefully he did not boil them. They were vacuumed sealed in a plastic bag. Then cooked at just 2 degrees over boiling for that time. He wont get charring or a bark that is for sure. But I bet he gets really nice tender ribs.

I or we should introduce him to a nice rub before sealing the ribs that would stay on the meat and infuse as it cooked. The more I think about it the more I think it may work. Its time he pulled the damn thing out of the closet anyway..

Originally Posted by panama hat

It's an English thing, I believe . . . boiling meat

Probably because we are civilised and have potable tap water unlike you sweaty savages.

And it's not boiling, its sous vide

Now give me some tips about this barbie malarkey

^^ at last, someone with a bit of Culture

Beans boiled in a bag for 8 hours as a side?