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Forum: Good Eats 10-20-2017, 09:20 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was...
Forum: Good Eats 10-16-2017, 11:32 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor)
Forum: Good Eats 09-28-2017, 09:33 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

In case anybody's looking for one, Groupon has a sale going for a foodsaver ...
Forum: Good Eats 09-06-2017, 01:01 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

On Sunday I was making marinated tri-tip the same way I always do (buying the pre-marinated "steakhouse blend" from costco and putting it straight into the SV as-is in the packaging it came in for 6...
Forum: Good Eats 09-06-2017, 09:20 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Entered, thanks for the heads up. Not gonna do all the other things to get bonus entries but I know a few people that would be interested in the circulator, and I'd take the meat :tu
Forum: Good Eats 09-05-2017, 08:05 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

ginger ale? sounds interesting, been adding ginger to a lot of stuff lately, gonna keep that in mind next time I'm looking to spice things up
Forum: Good Eats 09-01-2017, 07:56 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

I've done plenty of belly and tenderloin, always been A+. Let us know if you find any boar :dr
Forum: Good Eats 08-31-2017, 12:47 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with...
Forum: Good Eats 08-31-2017, 07:31 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

I was using that for a while, it does work well but I got tired of having to clip up the seal part, much easier to toss a whole vac sealed pack completely under water. Still a great backup method
Forum: Good Eats 08-28-2017, 11:54 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Had a few friends over last night for the GoT finale, tried to think of something fitting to make for dinner so I ended on a leg of lamb. Went to the butcher and got a beautiful ~6lb leg, bigger...
Forum: Good Eats 08-18-2017, 02:59 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Who here is gonna be the first to SV a pig head (http://skillet.lifehacker.com/will-it-sous-vide-the-head-of-a-pig-1797683697)?
Forum: Good Eats 07-27-2017, 04:14 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

sounds like hot brew to me :r

how much coffee do you use? I'm gonna give this a try, I like my coffee steaming hot but I know enough people that love cold brew that I always wish I had some around
Forum: Good Eats 07-27-2017, 12:45 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Question for you gurus, a few of us are helping some friends move all day Saturday so I was trying to think of something easy we can all have for dinner at their new place without too much work/mess,...
Forum: Good Eats 07-25-2017, 07:20 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Ya it was the rest of the boneless leg roast, most things I buy big and cut down/freeze for later, the downside of almost always cooking for just two
Forum: Good Eats 07-24-2017, 09:46 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154*, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should...
Forum: Good Eats 07-24-2017, 09:29 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like...
Forum: Good Eats 07-21-2017, 07:50 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

My vac sealer kicked the bucket so I ordered up a food saver from groupon...
Forum: Good Eats 07-17-2017, 11:08 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Do you do anything to deal with the carbonation in the beer? I know it came up in a discussion here some time ago, but I'm curious, I figure maybe it needs to be shaken up or something.

Traveling...
Forum: Good Eats 07-14-2017, 05:41 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

A+, will be doing again soon. Thawed in the fridge, took them out of the bag, let them drip off most of the juices and put on the cast iron grill pan. These turned out amazing, they looked great...
Forum: Good Eats 07-13-2017, 07:34 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Damn, that looks delicious. How well did the smoke taste come through?
Forum: Good Eats 07-12-2017, 09:52 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Nice :tu
Forum: Good Eats 07-12-2017, 09:24 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

That looks great, love a coffee rubbed steak but never actually done it myself, do you just do a fine grind and mix with s&p? I wish I had a smoker for things like this, I have a smoking gun that...
Forum: Good Eats 07-10-2017, 03:47 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some...
Forum: Good Eats 07-10-2017, 03:44 PM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was...
Forum: Good Eats 07-07-2017, 08:01 AM
Replies: 653
Views: 55,984
Posted By stearns
Re: Sous vide

Put some pork country ribs in the jacuzzi this morning, gonna go for about 12 hrs at 156* just rubbed with a little salt and pepper, not sure how I'm gonna finish them (maybe season up my cast iron...
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