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PostPosted: Wed Oct 04, 2017 10:58 am 
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Had a partner over last night so I made sous vide chicken breasts. I have never had juicier or more tender chicken than I have had with this machine. Due to the way sous vide works I can cook it at an impossibly low 146 degrees while still being safe. I can technically go down to 135 with the 2 hour cook time but I find the texture suffers
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PostPosted: Wed Oct 04, 2017 1:25 pm 
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Location: Port Ryerse, ON
No veggies?

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do dah, do dah, do dah funky chicken


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PostPosted: Wed Oct 04, 2017 1:26 pm 
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EveDoesAudioThings wrote:
Had a partner over last night so I made sous vide chicken breasts. I have never had juicier or more tender chicken than I have had with this machine. Due to the way sous vide works I can cook it at an impossibly low 146 degrees while still being safe. I can technically go down to 135 with the 2 hour cook time but I find the texture suffers
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Did you just do breasts?

My favorite temp for breasts is 140, but I do legs/thighs or a whole chicken higher.

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PostPosted: Wed Oct 04, 2017 1:32 pm 
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Been awhile since I posted here! Fresh ground lamburger! ( Lamb makes for such a good burger)Image

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PostPosted: Wed Oct 04, 2017 2:23 pm 
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Mod Beat wrote:
No veggies?


Thems taters there in the foreground, no?

But maybe you meant 'green' veggies...the healthy non-starchy type.

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PostPosted: Wed Oct 04, 2017 2:36 pm 
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Yes

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PostPosted: Thu Oct 05, 2017 5:25 pm 
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A Tuscan Ciabatta chicken sandwich at Schlotzsky's. It was very good. Haven't been there in years. The menu has expanded and they have a lot more choices than when I ate there previously. Imo this place makes Subway irrelevant and obsolete.

And during the 15 minutes I was in there I heard some great songs by Robbie Robertson, The Replacements, The Plimsouls and Aimee Mann on the in-store Muzak system. How retro-hip is that?

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PostPosted: Thu Oct 05, 2017 5:36 pm 
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Mod Beat wrote:
Yes


Cucumber and zucchini are in season right now.

And corn on the cob. We actually had some with some grilled back ribs with corn tonight. Second time I had corn this season. That was enough.

-- 05 Oct 2017 21:43 --

Forbes_2 wrote:
Been awhile since I posted here! Fresh ground lamburger! ( Lamb makes for such a good burger)Image

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Where's the meat?

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PostPosted: Fri Oct 06, 2017 6:33 am 
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Mod Beat wrote:
No veggies?

Frankly, I don't really eat veggies. I'm a rare meat and potatoes kind of girl.


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PostPosted: Fri Oct 06, 2017 6:36 am 
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Che Cavolo wrote:
Mod Beat wrote:
Yes


Cucumber and zucchini are in season right now.

And corn on the cob. We actually had some with some grilled back ribs with corn tonight. Second time I had corn this season. That was enough.

-- 05 Oct 2017 21:43 --

Forbes_2 wrote:
Been awhile since I posted here! Fresh ground lamburger! ( Lamb makes for such a good burger)Image

Sent from my Pixel XL using Tapatalk


Where's the meat?
LOL!!!! That was a smaller one for my wife, it was just a better pic. Here is my 6oz one, it just wasn't as pretty lookin:Image

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PostPosted: Fri Oct 06, 2017 6:37 am 
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Also, the buns were too big

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PostPosted: Fri Oct 06, 2017 11:09 am 
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Look at the marbling on this Wagyu top sirloin roast!!!Image

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PostPosted: Fri Oct 06, 2017 11:44 am 
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Forbes_2 wrote:
Look at the marbling on this Wagyu top sirloin roast!!!Image

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Had Wagyu last night at a local Japanese pub. Stuff just melts in your mouth!! The Toki and Iwai whisky’s were also a flowin’ so little worse for wear today.

For those interested Guu Izakaya on Queen West offers an amazing restaurant experience. It can be a bit noisy but the food is awesome and not that expensive. Just to note if you are going today they ran out of whisky last night :oops:


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PostPosted: Sat Oct 07, 2017 5:43 am 
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Wow.
I received three whole striploins from the Wagyu farm. The first two were really nice as usual.

Then the third one.

Wow.

It has to be one of the best cows in the country. Never had one marbled like this:

(Those are 1-1/2" thick 20-22oz. Cuts)Image

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PostPosted: Sat Oct 07, 2017 6:05 am 
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*drool* Those are gorgeous cuts


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