I feel like all this maple sugar discussion is possibly the most wholesome thing I've read on the forums.
You really sous vided a meatball? That's awesome (though a bit abhorrent culturally, but fuck it... we're all progressive here)!
I did, and they came out so good! Like soft, fluffy meat pillows. I think I need to tweak the seasoning before they're as good as my grandpa's, but the texture was definitely there. Also I am on a mission to sous vide anything that will be still long enough for me to vacuum seal it and shove it it the water bath. Both the cats and my husband are understandably wary at this point.
Went to a BBQ (steak, chicken sausages, grilled asparagus and broccoli), and the hostess and I made cardamom spice cookies for dessert.
Black bean burgers today. Though my dinner became my lunch, so I need to come up with something light to eat later tonight. Probably fried bananas or something like that. I'll google some healthy snack recipes, just to waste some more time
Unfortunately pretty mundane. The freezer was full, so I wrapped it and put it there to keep it frozen, then forgot about it when it snowed and I was too lazy to clear anything more than a cat track until today.
Plated box for dinner tonight - Pork Nasi Goreng. We added our own sesame seeds and pickled onions and it was amazing; sweet, spicy, savory and sour. In other news, my mom got me a vacuum sealer and a shit-ton of bags for my upcoming birthday. NEXT LEVEL SOUS VIDE ACHIEVED
OK, that's it...I'm putting together a rescue mission for your cats. Your husband will have to fend for himself (if he hasn't been sous vided yet), but those cats are coming with me! To answer the question...I didn't cook. I made lazy guacamole for dinner: 1/2 a very ripe avocado with two kinds of salsa poured over: mild salsa verde and hot picante (It's actually really good).
I did the beef stroganoff recipe Sheanigator posted the other day, but I think I did something wrong with the sauce. Either too much flower in the roux, or too little beef stock, or something- it was way too thick. It was edible, but I wouldn't exactly call it good.
I thought I was going to be doing a curry tonight, but found out I'll be spending the evening alone (no problems, just her helping her dad out with some stuff), so screw that effort, I'll be tucking into a nice grilled cheese sandwich.
Nooo! Nope, it's not supposed to be thick...I'm so sorry about that!!!! That was my fault, I posted a link to one that had incorrect roux measurements! There are lots of links to Jackie K's Stroganoff around the internet. I've corrected the link in the original post. To anyone who tried the recipe and had it fail, I am so, so sorry. That beef ain't cheap! I called my sis just now and we double checked the linked recipe against her printout in our family recipe collection, and word for word, this corrected link is the one we use. (You want the one from A Treasury of White House Cooking.) Also, we use the tomato paste option. Also, we use real butter, not margarine, and real sour cream without any fake stuff in it.I think that's important, because if the fat content isn't correct or there are strange additives the sauce may not be smooth. (If you want brand names, I use Kerrygold butter and Daisy sour cream.) http://www.recipeking.co.nz/9378-recipe-jackie-kennedys-beef-stroganoff.html
I used Daisy sour cream, real unsalted Irish butter and Hunts organics tomato paste. I just looked at the correction; so it was just the butter and flower were inverted? We'll see what happens next time. I'll just have to remember to switch the amounts.
Yep, it was the wrong amounts of butter and flour. That's how I missed it when I posted the first link. And yep, those are the exact brands I use (sometimes Muir Glen tomato paste). Since it takes forever for me to go through a block of butter, I often live dangerously by only having salted Kerrygold around. When that's the case, I just leave out additional salt, which works fine. Oh, and if you want to take the recipe up a decadent notch, serve it atop mashed potatoes. To go the other direction and lessen the calories, I sometimes serve it on pureed cauliflower or on a bed of steamed spinach.
Sorry, but I won't be able to even read this thread anymore. My leftover Hamburger Helper and I can't begin to hang.
Not true! Don't go. For dinner tonight I had chips and salsa poured over an avocado, and before that I had contemplated having caramel corn for dinner but went for the nutrition of the avocado. I've also been known to have the occasional Totinos frozen pizza. ETA: Jacques Pepin is one of the most elegant chefs on the planet. He cooked for royalty, and the Kennedys asked him to be their White House chef. Know what his two favorite foods are? Oreos and iceberg lettuce. Julia Child loved McDonald's fries. It's not all pretension. Your tastebuds like what they like, "high" and "low." All of us.
OK, but the other kids will laugh at me. Tonight's dinner will feature store-brand pasta (probably Penne Rigate), Hunt's canned pasta sauce (88 cents every day) and a hamburger bun, toasted, with margarine. I had never heard of sous vide before this thread, but I guess I can try leaving vittles in freezer Ziploc bags in a crockpot full of water for a day or two.
lunch will be heinz beans on toasted crust ends with some dubious looking cheese from the back of the fridge - dinner will be vegetable rissotto with the rest of the cheese ... i really need to get to the shops
Not what I'm cooking, but a friend of a friend does his own bacon, as do I. I just cold-smoke mine, but he cold-smokes and then sous-vides his to get the perfect temperature, regardless of thickness/fat content/whatever. Seems complicated, but it sure tasted good.