Sous vide chicken breasts with sun-dried tomato cream sauce, roasted green beans (in the air fryer) and wild rice pilaf.
Its....its a sandwich with some Vegan meat stuffs on it. "Bologna" the packet says. Doesn't taste like bologna, but it doesn't taste bad either. Sandwich looks pitiful though on account of it being bread with meat stuffs.
My wife started talking about sous vide, so we’re looking at getting a machine; any particular model you sous viders would recommend or suggest I avoid?
I got an Anova and I love it! The only thing I would recommend is that if you're going with that one you get a container with a lid; Anovas are apparently notorious for dying if any steam gets into the electronics. I've heard great things about Joule, but I think they're a bit more expensive than Anova. Oh and if you don't already have one, a vacuum sealer (like a Food Saver) makes life so much easier. The other methods (bags with hand pumps, water displacement) became a hassle very quickly for me.
It's Mother's Day! We're getting takeout from...somewhere? Usually we do sushi, but since I had that last week while Mr. Kelly was out of town I'm not really feeling it.
What about one of these... https://www.amazon.com/Dash-Chef-Stainless-Steel-Temperature/dp/B077SGSRCV/ref=sr_1_20?s=kitchen&ie=UTF8&qid=1526228856&sr=1-20&keywords=sous+vide
Personally I would never go with a model that limits the size of what you can cook in it. I really prefer the "stick" models that you can hook up to nearly any size container. I'm already wishing for something bigger than my 12 quart container, especially since I'd like to get into long cooks for bigger cuts of meat like ribs, pork shoulder, etc. 8.5 quarts seems awfully small to me. This is the model that I have: https://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B00UKPBXM4/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1526229304&sr=1-1-spons&keywords=sous+vide+anova&psc=1
It's just me and the wife, so it's not like I'd be trying to sous vide a Thanksgiving turkey or anything huge, plus I'm severely limited on cabinet and counterspace. I do have a stock pot set- the biggest one is almost as big as a 5 gal bucket. I liked the idea of the closed one just because the cats have a habit of wanting to investigate anything interesting, especially if it's sitting where they aren't allowed to be.
Yeah, if you're talking about 2-3 servings of meat, fish, veggies, etc. than that unit would probably get the job done. I'm just not familiar with the all-in-one units. By the way, this is a great cookbook that teaches the basics of sous vide: https://www.barnesandnoble.com/w/the-essential-sous-vide-cookbook-sarah-james/1125068222. The Serious Eats and ChefSteps websites are great too, but on more of a nerdy geek fest level. Oh, and there's also a sous vide forum on Reddit if you hang out there at all.
And the winner is...BBQ ribs from Applebees! Which leads me to remember a scene from Under the Knife that got cut because it was from Zachary's POV, where the chefs have to make food for kids at Knott's Berry Farm (both Ryan and Zachary hate kids and are huge food snobs for context): “Any ideas?” “Last year, I had to go to Applebee’s with my niece,” said Ryan. “Don’t look at me like that! It was her birthday, and I got dragged along. She got mac and cheese with applesauce on the side. Seemed to make her happy as a godammned clam.”
Mrs. A is out for the evening, so I'm continuing my diet. Double grilled cheese (cheese inside and out) and bacon sandwich along with an ice cold Coca Cola....
Soup. Soup, soup soup soup soup annnd soup. Until I get better, its soup, which I'm amazingly good at not messing up. Hopefully I'm better by Saturday as some friends want to go out for Hotpot.
My younger brother thinks of dishes like that. An example: BBQ sauce on some Strawberry Ice cream. Which is gross, holy Hera's tits. If said jello could be made though, I'd make it and ruin it and make it again.
I’m trying something new tonight, a stuffed chicken dish someone mentioned to me. Baked skinless boneless chicken breast stuffed with crushed sundried tomatoes, basil, and ricotta cheese with angel hair pasta topped with lemon, pamasean, and parsley on the side. It sounds like it should be loaded with calories, but if I did the math right it won’t be too bad.
Fridge cleaning day, so flatbread pizza with Philly steak, onions, red and green bell peppers, garlic, sea salt & black pepper, and a drizzle of olive oil.
It's brand practice night, so young Ms. Kelly (my daughter) and I are heading out to dinner at a local place that has a special on crab legs every Wednesday. Yuuuuum!
Not soup, thank Jupiter. Since I'm feeling a little better (still have a terrible cough) I'm going to make Tofu "beef" stew. It'll have spiced dry tofu (the non mucus-y feeling kind), potatoes, onions, peppers, corn and carrots.
Made burgers in the smoker last night. When the thermometer said they were almost done, I chucked them in the broiler for a couple minutes to put a bit of a crust on. Fucking amazing. Took an hour in total, but damn they were good.
