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tommc23

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Tonight's dinner was awesome.

We had pork tacos, the basic idea of which were inspired by this video:

Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours.

Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook.

And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect.

This was my plate tonight:

tacos.jpg

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19 minutes ago, GolfSpy MPR said:

Tonight's dinner was awesome.

We had pork tacos, the basic idea of which were inspired by this video:

Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours.

Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook.

And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect.

This was my plate tonight:

tacos.jpg

That looks well put together nice work

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Pork tenderloin Banh Mi sandwiches at work last night. Warmed up and buttered ciabatta on the flag top gets some sriracha Mayo, the grilled pork that’s cut up then sautéed with a local finishing sauce and then a homemade carrot, cucumber, onion and jalapeño pickle. Top with cilantro for 4/5 guys I work with because one has that reaction where it tastes like soap and enjoy!

 

 

61E8CE46-94D9-4A43-BA13-2735CA470A9A.jpeg

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8 hours ago, tommc23 said:

Made a loaf of bread tonight so I can do french toast for breakfast. It's the little things that make food awesome 

Here's the results

20201206_080831.jpg

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46 minutes ago, tommc23 said:

Here's the results

20201206_080831.jpg

Crisp French toast is the only French toast 🤤

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On 12/5/2020 at 5:18 PM, GolfSpy MPR said:

Tonight's dinner was awesome.

We had pork tacos, the basic idea of which were inspired by this video:

Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours.

Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook.

And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect.

This was my plate tonight:

tacos.jpg

Looks amazing. I saw a recipe online and it looks like a lot of work, but dang does that look super yummy.

For me, I had some chicken breasts that were in the freezer. Since we moved back into my mom's house 3 weeks ago while we sell our condo, I had to bring everything over here so I need to start cooking it all up to make some room.

Brined in 1/4 cup kosher salt in 2 cups water for an hour. Took them out and patted them dry. Cooked them on the grill (man do I love having a grill again) two ways. Half with Kinders "the blend" that I'm trying for the first time. It was only $5 from Costco and I had heard good things. The other half with Korean BBQ sauce. So. Juicy. Brine your poultry folks! I promise it makes all the difference in the world.

9CEB6BF5-5F1E-44D2-BB9F-131A8DF3486D.jpeg.18c63e8c92ca754f93f4d24ff8b0f527.jpeg738FFBC0-8F1F-4BDC-9DC4-9AB9F234DE67.jpeg.e677a62e60d4315b49c833cd1abff85d.jpeg

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On a short holiday to celebrate my youngest finishing high school. No charcoal, but not a bad spot to grill some prosciutto wrapped asparagus and some steaks. Beef was amazing, great flavour and melted in the mouth.

 

283E7544-BC72-4503-ADBD-EEF310BA7DF6.jpeg.8b0949b50cd220cffb774c39948df22e.jpeg1D3259F2-E6DD-4235-8FDC-1ABDDC0BB69B.jpeg.2b856bc8edba51a82c8014fac38021f4.jpegC18CE483-CE54-4094-966E-9BAF9E2FA589.jpeg.e581b2c8cbcc25dc3279acf54f3cada4.jpeg4301368C-09A5-4C13-BE96-DD089ABB5FA6.jpeg.e475be8335be34f1cebc511cc506c364.jpeg

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I meant to make these last weekend but got hung up.

1212201915.jpeg1212201933.jpeg1212201934.jpeg1212202035.jpeg1212202035a.jpeg

the more I practice, the luckier I seem to get..

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Looks amazing. I saw a recipe online and it looks like a lot of work, but dang does that look super yummy.
For me, I had some chicken breasts that were in the freezer. Since we moved back into my mom's house 3 weeks ago while we sell our condo, I had to bring everything over here so I need to start cooking it all up to make some room.
Brined in 1/4 cup kosher salt in 2 cups water for an hour. Took them out and patted them dry. Cooked them on the grill (man do I love having a grill again) two ways. Half with Kinders "the blend" that I'm trying for the first time. It was only $5 from Costco and I had heard good things. The other half with Korean BBQ sauce. So. Juicy. Brine your poultry folks! I promise it makes all the difference in the world.
9CEB6BF5-5F1E-44D2-BB9F-131A8DF3486D.jpeg.18c63e8c92ca754f93f4d24ff8b0f527.jpeg738FFBC0-8F1F-4BDC-9DC4-9AB9F234DE67.jpeg.e677a62e60d4315b49c833cd1abff85d.jpeg
Yeah man that stuff's the business!

Last time I was there I made what Bob Ross would refer to as a "happy accident" and bought this stuff thinking it was the same. It has butter flavoring added. I think I might like it even better.

1213200816.jpeg

the more I practice, the luckier I seem to get..

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On 12/12/2020 at 5:55 PM, azstu324 said:

I meant to make these last weekend but got hung up.

1212201915.jpeg1212201933.jpeg1212201934.jpeg1212202035.jpeg1212202035a.jpeg

the more I practice, the luckier I seem to get..
 

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6 hours ago, yungkory said:

Verdict?

The spam and rice turned out PERFECT! it's been a good minute since I've made these so I made the critical rookie mistake of not rinsing or steaming the nori so they were pretty fishy. 

I did do the next best thing though and diced up the rest of the spam to make spam fried rice and that was a complete home run!

 

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So this Kinder's seasoning really does taste good on everything. Hit the salmon with it before going in the oven, with a little olive oil.

Then a bed of kale and quinoa salad underneath with a light dijon/olive oil/lemon juice dressing

Healthier than I normally eat, and surprisingly delicious!

F4E6E341-46BD-4986-AD21-E1D4C6E1A4B0.jpeg.e0ad8e8fde960c9af8758117d7ad9acf.jpeg6A395D2A-A499-49A3-B13E-647D72B7B6AE.jpeg.11ee869e187a683a1651c0bdbf89698b.jpeg33AD83CE-01FC-4751-84B4-18CABCCC5556.jpeg.c7a24b16a76e2d858f4aa109ebffd194.jpeg

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I bought a 16oz ribeye that I'm going to attempt to cook in the Instant Pot using the sous vide setting. I'm hoping I don't mess it up, I do not have a vacuum sealer but I saw a method where you use a freezer bag and submerge it in water to get the air out. 

I'm eating it either way. 

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19 minutes ago, sirchunksalot said:

I bought a 16oz ribeye that I'm going to attempt to cook in the Instant Pot using the sous vide setting. I'm hoping I don't mess it up, I do not have a vacuum sealer but I saw a method where you use a freezer bag and submerge it in water to get the air out. 

I'm eating it either way. 

Good luck!

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:EVNROLL: ER2VI :titelist-small: PROV1X #19 

🇺🇸Thank you to all those that have served/are serving and God Bless America 🇺🇸

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12 minutes ago, sirchunksalot said:

Thank you! Thought about throwing it on the smoker, but with everyone talking sous vide on here in going to have to try it. 

Smoker would be good too. Could do something like reverse sear

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