Tuner Cooking Thread.

[playerskrew]

doubles channa recipe ???

[redmanjp]

dat looking rell good

buh turbo oven is a clothes dryer?

was tinking d same ting

[playerskrew]

barra and channa?

[VexXx Dogg]

Last weekend's little experiment. Yummilicious.

Plantain and Pumpkin Hash with Johnsonville Sausages

[javishm]

^^u does make anything look good hoss

[S_2NR]

johnsonville sausages taste good with anything anywhere. i swear

[Trini Hookah]

VexXx Dogg ready to put in house.

[VexXx Dogg]

Gotta work out extra hard tomorrow morn, but this was worth it.
Shrimp and Pumpkin Cannelloni

[Trini Hookah]

A little sweet peppers and looks like it could be a Christmas dish

[VexXx Dogg]

Yeah, I cheated a little. Needed the red pimentos for garnish, else it was looking a little too plain, lol

[VexXx Dogg]

Moar strims!

Coconut Tikka Shrimp

[shogun]

Looks good.

Almost anything with shrimp or lobster, is my achilles heel.

[playerskrew]

Mmm Sunday lunch.

[gundelero]

where has johnsonville sausages? i didnt see them in pricesmart.

[Chemical]

where has johnsonville sausages? i didnt see them in pricesmart.

Hi Lo or Tru Value.
Was in the mood yesterday for something different:23oz Black Angus Porterhouse 1" thick medium rare (Malabar Farms Long Circular)



Can't wait to try these out on chicken or Lamb:

[pugboy]

we need a cut shot

[gundelero]

thanks chemical.....steak looking good too.

[playerskrew]

we need a cut shot

Yeh.

[Chemical]

^^^^^^

[Chemical]

Next time i'll take a cut shot. 18oz Certified Angus Ribeye along with an Irish O Garlic Brat. Was really good. I now have a stern warning from my wife not to consume any more red meat for the rest of the month

[pugboy]

did you pan fry it ?
meat that thick certainly takes some skill and effort to cook properly

[Chemical]

did you pan fry it ?
meat that thick certainly takes some skill and effort to cook properly

Pug...IMO pan frying a steak like what I have posted is like paying a prostitute for a hug. I brought the pit (gas) up to 450F seared it on either side for 2 min then brought the pit down to 300F. I cooked it until medium rare until the internal temperature got to approx 135F.

WRT the Johnsonville, I cannot puncture the outer casing to use the thermometer so I left it on for a further 15 minutes according to the directions on the label.

[pugboy]

Pan fry aint so bad

[playerskrew]

Now eat some dhal an rice with smoke herring an tomatoes. Mmm

[meccalli]

All my thick steaks get done in the good ol' cast iron skillet, sear on high, turn to low, flip by hand, fingers feel meat for resistance and done-ness, salt = profit
when i feel experimental, diy sous vide with heavy ziplocs and those large kfc icy-hots they had a good few years ago. Then just sear for color and yummy browning/gravy.

[pugboy]

pulled out my sous vide controller to do Momofuku style beef short ribs 72hrs at 140f.

fyi, sous vide is where item is cooked underwater sealed and seasoned in a bag at controller temps, usually low and long enough to tenderize somewhat without over cooking.

I am using a sous vide controller which is controlling the temp of a regular rice cooker filled with water and bags of meat in the water.

[meccalli]

I mainly do it for chicken breasts, gets it done perfectly.The icy hot I use usually holds the water bath at whatever temp i put it in +/- 5 degrees after an hour or so. Got to get me a proper setup one day though.

[pugboy]

when I bought that controller it was the only one on the market,
there are a bunch now incl water tank

[playerskrew]

So who cooking today ?

[De Dragon]

So who cooking today ?

Salting as I in work.