Cruising and cooking

[oscarvan]

Damn auto correct... Sous Vide Cooker

https://www.amazon.com/Wancle-Immersion-Circulator-Temperature-Ultra-quiet/dp/B07BKSH4KY

That's just grand. A short visit to this forum and I am out $80.

Good news is I already have the vacuum sealer.

I am the cook at home. My steak is easy..... Hot grill, brown both sides, done. (Or more correctly: Rare).

Wife is my lifelong challenge. "No pink".... so I've been on the holy grail of cooking her steaks JUST not pink. I've tried varying techniques, but this sounds like it may just do the trick, consistently.

 

[racclarkson@gmail.com]

It’s a Sous VideRTFM

WNSAC if you’re able.

 

[Sadey]

Funny thing is my spelling is terabel ands spell check didn't catch it. It is never okay to put ketsup on a hot dog!! Not now not ever!

 

[Freeebird]

Funny thing is my spelling is terabel ands spell check didn't catch it. It is never okay to put ketsup on a hot dog!! Not now not ever!

My tube steak, my rules, your ketchup.

I actually like making a tube steak sammich with mayonnaise, lettuce, and tomato. Maybe even a slice of cheese on top. Pick up those items, and I won’t use ketchup. Otherwise, be prepared to be wronged again. Slaw, chili, or sauerkraut works too. I’ve done gone and made myself hungry.

Got ketchup?

 

[Boatsb]

Do you have any grey poupon?

 

[Dan Mapes]

Bird you've got to kick things up a bit.

Think cheeze stuffed brauts, cheddar and swiss on top, relish made with dill pickles, sweet pickles and pickled jalapenos, dijon and mayo dressing on rye. Grilled to melt cheeze.

Try to eat only one.

Then there is the "Death Dawg"

Cheese, mustard, ketchup (for your salvation), hot peppers, sweet peppers, sauerkraut, onions, chili, relish, baked beans, and etc... I know I am missing something. He advertised 13 toppings on the dawg. Outside building 416 at IBM poughkeepsie. I used to eat three at lunch time.

I am thinking with the right environment and stocking of shelves this is entirely possible on a boat.

It might even help push you upstream.

 

[oscarvan]

Dawgs are perfect for "Let's see what we have in the fridge" meals.

I may or may not have had garlic spinach dawgs.....

Hey.... nearest land was 200 miles.

 

[Freeebird]

Bird you've got to kick things up a bit.

Think cheeze stuffed brauts, cheddar and swiss on top, relish made with dill pickles, sweet pickles and pickled jalapenos, dijon and mayo dressing on rye. Grilled to melt cheeze.

Try to eat only one.

Then there is the "Death Dawg"

Cheese, mustard, ketchup (for your salvation), hot peppers, sweet peppers, sauerkraut, onions, chili, relish, baked beans, and etc... I know I am missing something. He advertised 13 toppings on the dawg. Outside building 416 at IBM poughkeepsie. I used to eat three at lunch time.

I am thinking with the right environment and stocking of shelves this is entirely possible on a boat.

It might even help push you upstream.

You reading this, Dave?

I’m not a pepper guy, but those sound pretty awesome. At least Dave is good with ketchup on his tasty taters and onions specialty that he’s whipped up for breakfast. I was afraid I might freak him out if I put a blob of sour cream on them. Wanna talk about bagels now?

 

[Boatsb]

You dont know what bagels are bubba.

 

[Freeebird]

Stale, chewy donuts from a Jewish bakery... duh.

Cream cheese and strawberry jelly makes them good.

 

[Boatsb]

They're actually what biscuits would be if they knew what was good.

Forget jelly you country bumpkin. Cream cheese and some lox is all you need.

And no cinnamon raisin, blueherry, multi grain or other foo foo bull. Good bagels dont need to hide behind that crap.

 

[rustybucket]

First Mahi (or two if they're chickens) gets cut up immediately and chopped for ceviche!! All the other ceviche goodies are usually prepped and in bags in the freezer, just add the fish and the limes. Mix it up and toss it in the fridge for a bit. Makes great dip with corn chip scoops or tortilla scoop chips!

 

[jim rosenthal]

Real bagels are kettled, then baked, IIRC. They don't taste like anything else. Finding a genuine bagel on the ICW would not be easy, but there's a place in Annapolis that makes real bagels. Which, if you ever show up here, Bird, I'll be happy to take you to visit.

 

[car54]

Tonight its chili reheated on my Chinese butane stove.

 

[Freeebird]

Real bagels are kettled, then baked, IIRC. They don't taste like anything else. Finding a genuine bagel on the ICW would not be easy, but there's a place in Annapolis that makes real bagels. Which, if you ever show up here, Bird, I'll be happy to take you to visit.

So, we’ve gone from an AYCE lobster and filet dinner to a bagel?

 

[jim rosenthal]

If you're lucky. What took you so long on that one? You're slowing down in your old age, Bird. Dinner is still on me. I have added the bagel, not subtracted the steak.

 

[oscarvan]

Damn auto correct... Sous Vide Cooker

https://www.amazon.com/Wancle-Immersion-Circulator-Temperature-Ultra-quiet/dp/B07BKSH4KY

Dude, I don't know how to thank you to turn me on to this. Frankly I'm surprised it has eluded me all those years.....

Her words: "Best steak ever"..... 1-1/2", had it at 160º +/- 0.2 for one hour. It was perfect, and perfectly homogenous. The fact that the timing is no longer an issue makes is even better.....

30 years I've been trying to consistently cook the perfect "medium well on the well side" steak.

It's the little things that make me happy.

 

[Boatsb]

No such thing as a perfect medium well steak.

Anything beyond medium rare is sacrilegious.

I taught my wife to enjoy steaks properly. Too many times a steak is rare but not properly cooked. It's in the process and also the quality of the beef. She started with medium well and I showed her how it's not how much red you take out. It's how you gently cook the whole thing to proper temperature then rest accordingly.

Cheap beef is always tough and flavorless compared to good beef.

Well marbled, aged and properly cooked beef can be warm pink and melt in your mouth.

 

[rsmith]

Dude, I don't know how to thank you to turn me on to this. Frankly I'm surprised it has eluded me all those years.....

Her words: "Best steak ever"..... 1-1/2", had it at 160º +/- 0.2 for one hour. It was perfect, and perfectly homogenous. The fact that the timing is no longer an issue makes is even better.....

30 years I've been trying to consistently cook the perfect "medium well on the well side" steak.

It's the little things that make me happy.

It’s the deal. Fish is incredible and chicken is tender and juicy. Makes perfect ribs also. Can’t beat it. I’ve got 3 of them

 

[Hat52MY]

Oscarvan - glad to hear you are enjoying. I was a serious skeptic on the Sous Vide Cooker my first go around...but now enjoy the KISS theory of life and was amazed at how tasty and tender everything comes out. The simplicity of it all...it GENIUS!!!!