Food Thread

[GregManning]

Ramen with Smoked Pork Belly
Rev: 201121 1830

Ramen noodles, wavy style - SunNoodle.com brand (reportedly, among the best in USA ! ! ! )
Ramen “Shoyu” stock base
Smoked Pork Belly – 190°F internal temp. - ¼” thk slice x 1” squares
[or Chashu, if available)
Corn, whole kernel – par cooked (yes, corn is umami . . . . look it up ! )
Mushrooms, Cremini – 1/4” Thk – par cooked
Green onion – ¼ to ½” dice

Next Time:
Try adding a “Ramen egg” - (soft boiled)
Red bell pepper – thin slices
Smoked Pork Belly – internal temp: 160 – 180°F

 

[GregManning]

Sous vide supreme has sale of 30% off some water ovens; I'm a fan.

You will still need a method to vaccum seal your plastic poach. See my previous posts.

SousVide Supreme Touch (9L)

Our new version of the smaller, 9L SousVide Supreme, the new SousVide Supreme Touch 9L now features responsive touch technology, a clear-view lid, and energy-efficient casing. SKU: 8548 3800 2992

sousvidesupreme.com

 

[Reach]

Sous vide supreme has sale of 30% off some water ovens; I'm a fan.

You will still need a method to vaccum seal you plastic poach. See my previous posts.

SousVide Supreme Touch (9L)

Our new version of the smaller, 9L SousVide Supreme, the new SousVide Supreme Touch 9L now features responsive touch technology, a clear-view lid, and energy-efficient casing. SKU: 8548 3800 2992

sousvidesupreme.com

Those look good, I would consider that if my oil furnace hadn’t just died on Monday... I’m in a penny pinching mode for a while now, furnaces are getting expensive!

 

[Reach]

So yesterday after church I finally convinced myself to start up the old kettle grill and babysit it for four hours to smoke up a rack of ribs and a beef roast. And then finished up with some shrimp and lobster tails on the grill.

The ribs were coated in Meadow Creek Brisket Rub, smoked four hours over Cherry, then brushed on Sticky’s Carolina Sweet barbecue sauce at the end.

 

[VenasNursery]

So yesterday after church I finally convinced myself to start up the old kettle grill and babysit it for four hours to smoke up a rack of ribs and a beef roast. And then finished up with some shrimp and lobster tails on the grill.

The ribs were coated in Meadow Creek Brisket Rub, smoked four hours over Cherry, then brushed on Sticky’s Carolina Sweet barbecue sauce at the end.

Dan’s that looks GREAT

 

[GregManning]

So yesterday after church I finally convinced myself to start up the old kettle grill and babysit it for four hours to smoke up a rack of ribs and a beef roast. And then finished up with some shrimp and lobster tails on the grill.

The ribs were coated in Meadow Creek Brisket Rub, smoked four hours over Cherry, then brushed on Sticky’s Carolina Sweet barbecue sauce at the end.

That looks REALLY REALLY Good ! ! !

 

[Naturarbo]

I hate this thread,when I came here always mouth starts watering.lol

 

[Naturarbo]

here is a tradition for Saint Martin boiled sweet chestnuts

 

[VenasNursery]

here is a tradition for Saint Martin boiled sweet chestnuts

I’ve never had them

 

[Reach]

here is a tradition for Saint Martin boiled sweet chestnuts

I’ve never had those either. What’s in them/instructions to make them?

 

[Naturarbo]

@Reach cut halfway throught, add salt, anis and water, boil until they are soft.
Serve with a good wine

 

[Reach]

@Reach cut halfway throught, add salt, anis and water, boil until they are soft.
Serve with a good wine

Well that’s certainly simple enough! Thank you!

 

[Jonny]

 

[GregManning]

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Very Cool !

My mother used to make Xmas cookies for presents.
Dozens of different kinds.
They were kept in a back, unheated room, until ready to box & delivery.
Obviously, we were not allowed to snack (on penalty of death ! ).

 

[Jonny]

Similar setup here, got an unheated mud room at the back door and it’s pretty cold. Keeps them out of reach of the dogs. I still get to graze a little bit

Usually it’s a big weekend event with her mom, grandmother, and other friends and family but gotta distance this year. Might work out nicely though, I’ll get to try 3 different cuccidatis all made separately instead of the big joint effort lol. These Italian ladies take their baking pretty seriously.

 

[VenasNursery]

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Looks like fun

 

[JD3000]

Bison and sweet sausage for stuffed peppers and a few meatballs for just sauce and pasta

 

[VenasNursery]

Well our 6 week vacation has started so

Yesterday on our way to Naples we stopped in Sarasota and
Wife’s plate was Walter’s Oscar plate which was grouper with king crap and asparagus with a lemon garlic sauce
And my plate was grilled red snapper and scallops with a fresh water tail on top of garlic redskin potatoes

stay tuned lol

 

[Reach]

Well our 6 week vacation has started so

Yesterday on our way to Naples we stopped in Sarasota and
Wife’s plate was Walter’s Oscar plate which was grouper with king crap and asparagus with a lemon garlic sauce
And my plate was grilled red snapper and scallops with a fresh water tail on top of garlic redskin potatoes

stay tuned lol

Wow does that all look good! You sure are starting to make me jealous, or at the very least hungry!

 

[VenasNursery]

So new grill today went to Bass pro shop and picked up a Mr Steak tailgate infrared grill heats up too 1000 degrees
My first infrared grill !!!!
Filet tenderloin chicken baked potatoes asparagus and corn