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Thread: just wanted to share tonight's dinner with you guys..

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    Senior Member str8fencer's Avatar
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    Today's meal: Pan seared duck breast - apple-boiled swede - mushrooms and spinach

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by str8fencer View Post
    Today's meal: Pan seared duck breast - apple-boiled swede - mushrooms and spinach

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    I envy you. I struggle to get my wife to eat duck. I usually have to make it when she is gone. I have one magret in the freezer waiting for an opportunity.
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    Senior Member blabbermouth OCDshaver's Avatar
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    Apple turnovers.

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  4. #2284
    'with that said' cudarunner's Avatar
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    Well I've been mulling this around in my head for quite some time.

    A 'Taco Pizza' that uses refried beans in it.

    I brought home some premade pizza dough and got started.

    I had left over ground chorizo that I'd picked up from a local family run Mexican store and had cooked for Taco's last night. I let the refrigerated dough warm up some then rolled it out and put in an oiled pan and made a ridge around the edge. I then spread the refriend beans on the bottom then some jarred picante sauce then I put the chorizo on then I added some mozzarella cheese, chopped yellow onion and some sliced black olives and popped it in the oven. (I figured that the cheese and other toppings would keep the well cooked meat moist).

    Here's the before baking pic;

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    And after about 16 minutes at 375 degs;

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    I love the flavors however the picante sauce was too watery and the center of the pie couldn't be eaten with hands so I used a fork (yes I know that's Blasphemy)!

    I'll try it again but I'll put the picante sauce in a wire strainer to thicken it up and then add the juice back to the jar as I usually just use it on chips or tacos so the added liquid wouldn't hurt.

    Yes I know that most pizza places use shredded ice burg lettuce on top but I'm not a lettuce person. If I were to be serving guests I'd offer it on the side along with some sour cream.
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

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    32t
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    Quote Originally Posted by OCDshaver View Post
    Apple turnovers.
    Almost to pretty to chew.

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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by cudarunner View Post
    Well I've been mulling this around in my head for quite some time.

    A 'Taco Pizza' that uses refried beans in it.

    I brought home some premade pizza dough and got started.

    I had left over ground chorizo that I'd picked up from a local family run Mexican store and had cooked for Taco's last night. I let the refrigerated dough warm up some then rolled it out and put in an oiled pan and made a ridge around the edge. I then spread the refriend beans on the bottom then some jarred picante sauce then I put the chorizo on then I added some mozzarella cheese, chopped yellow onion and some sliced black olives and popped it in the oven. (I figured that the cheese and other toppings would keep the well cooked meat moist).

    I love the flavors however the picante sauce was too watery and the center of the pie couldn't be eaten with hands so I used a fork (yes I know that's Blasphemy)!

    I'll try it again but I'll put the picante sauce in a wire strainer to thicken it up and then add the juice back to the jar as I usually just use it on chips or tacos so the added liquid wouldn't hurt.

    Yes I know that most pizza places use shredded ice burg lettuce on top but I'm not a lettuce person. If I were to be serving guests I'd offer it on the side along with some sour cream.
    Ok; I had leftovers tonight and I'm pleased to report that they were actually better than fresh out of the oven!

    I warmed the slices in the microwave for about 20-25 seconds then placed them on a cast iron pan that was on a burner at medium low heat to crisp the bottom of the crust up. Then I had a go with them!

    It worked great! I could eat the pieces with my fingers! Who'd have thought!

    I have no idea what happened to the extra liquid as even without browning the crust there wasn't any extra liquid. All I can think of is that it was absorbed into the crust. Why it wasn't soggy is way beyond this old redneck boy!
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    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
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    Senior Member str8fencer's Avatar
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    bought a new sous vide cooker yesterday, first dinner prepared in it.
    Fillet of deer, mashed beans with black truffles, pickled beets and carrots.

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    32t, Hirlau, OCDshaver and 4 others like this.

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by str8fencer View Post
    bought a new sous vide cooker yesterday, first dinner prepared in it.
    Fillet of deer, mashed beans with black truffles, pickled beets and carrots.

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    What model did you get? There are several options now.

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    Quote Originally Posted by cudarunner View Post
    Ok; I had leftovers tonight and I'm pleased to report that they were actually better than fresh out of the oven!

    I warmed the slices in the microwave for about 20-25 seconds then placed them on a cast iron pan that was on a burner at medium low heat to crisp the bottom of the crust up. Then I had a go with them!

    It worked great! I could eat the pieces with my fingers! Who'd have thought!

    I have no idea what happened to the extra liquid as even without browning the crust there wasn't any extra liquid. All I can think of is that it was absorbed into the crust. Why it wasn't soggy is way beyond this old redneck boy!
    My theory is that the starch from the beans absorbed and set after it was allowed to cool. Like a potatoe gratin, if you take it straight from the oven to the table, it's too liquid. If you let it set for 20 minutes or more, it firms up.
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  12. #2290
    Senior Member str8fencer's Avatar
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    Quote Originally Posted by OCDshaver View Post
    What model did you get? There are several options now.
    After careful research, I went for the Sous Vide Supreme. True, there are many manufacturers out there these days, and many are plainly sub-par. One test reported one of the cookers to be a full 20 degrees celsius off the set temperature. Not only might that ruin the meal, it might also provide a proper food poisoning. I have read a test on Sous Vide Supreme (by heston blumenthal), it stayed within .1 C of the set temperature in a test running for 98 hours straight. Having a small kitchen with limited space, I still decided to go for a bench top model. Runners up were the Sansaire, Nomiku or Anova immersion circulators, but afaik none of those are for sale in my country, so I researched no further. And I've used the demi model for a couple of years, and was happy with it.
    Last edited by str8fencer; 12-08-2015 at 10:20 AM. Reason: Autocorrect corrected

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