Today I COOKED.

[Mackka]

Congratulations Kiera, excellent and congratulations to you Mr and Mrs RJ.
Mackka :flowers: :flowers: :flowers:

 

[ctxkid]

Awesome on all levels :drooling: :drooling: :drooling: :drooling:

 

[ctxkid]

does/will she deliver RJ ? layful:

two of the above to go please :drooling:

 

[Ramjet]

Thanks evryone . She is a talented young lady. Very Artistic. Paints, draws, photography, tattoos...

does/will she deliver RJ ? layful:

two of the above to go please :drooling:

The last pub she worked at did deliveries. We would place our order and receive plenty of extras.

 

[silver]

Just about to tuck in.... just the Avocado and Chicken not from the garden

 

[Billy]

Spun a rolled pork leg the other day.
The spit would look better with a full pig on it, but this is good practice for when that happens :drooling:

 

[Jaros]

It looks deeeeeelishus.

 

[RM Outback]

I didn't cook it but it's a winner after a 3.30am start and 7pm knock off. Left over roast lamb pastie :drooling: went down a treat bit of salt and pepper with dead horse washed down with Guinness :Y: I'll sleep well tonight.

 

[RM Outback]

I didn't cook it but it's a winner after a 3.30am start and 7pm knock off. Left over roast lamb pastie :drooling: went down a treat bit of salt and pepper with dead horse washed down with Guinness :Y: I'll sleep well tonight.

2nd serve ower:

 

[DrDuck]

I've been doing sous vide cooking lately. Basically, it's bagging up the food in vacuum bags and cooking at a controlled temperature, generally for an extended period of time.

Lamb shanks 48 hours @ 62C.

Pre seared the shanks and bagged them with shallot, celery, carrot, some cherry tomatoes and rosemary and a little garlic that had been cooked in EVO, deglazed with white wine and well reduced to get rid of the moisture.

Bagged them in pairs and added about a tablespoon of lamb glac de viande that was jellied, so vacuum sealing was not an issue.

Had these in the fridge for 4 days after the long cook. Reheated them SV for an hour, poured the juice into a saucepan, and added more lamb glac de viande, a little sugar, salt, black pepper, about a teaspoon of harissa and a little lemon juice.

Added parboiled carrots to the sauce once it had reduced a bit, and seared the shanks in EVO.

Served on some natural sourcraut that had been heated with shallot, a little garlic, and chicken stock with some black peppercorns and caraway.

I had a dirty Martini on the side.

It was a surprisingly effective and delicious combination, as I was not sure about the sauercraut.

 

[HippyProspecting]

That looks awesome drduck!
Could you sear the shanks after you sous vide them for a a different texture in the dish?

I've never cooked anything using the sous vide technique but I have read a bit about it and will definitely give the technique a go

 

[RM Outback]

That's about as serious as I'll never be with cooking too difficult imb but if someone cooked it for me I'd give it a go and more than likely I'd be wanting more erfect:

 

[DrDuck]

That looks awesome drduck!
Could you sear the shanks after you sous vide them for a a different texture in the dish?

I've never cooked anything using the sous vide technique but I have read a bit about it and will definitely give the technique a go

Yep HP, I seared the shanks before and after the sous vide cook. I think for steaks it's better not to sear beforehand, but it seems to work well for lamb.

 

[Manpa]

Dr Duck, absolutely fantastic but in my house 48hrs cooking, 4 days in the fridge, reheat and eat just ain't gunna cut it. layful:

Bit like the movie, "gone in eight minutes" in our household

 

[HippyProspecting]

That looks awesome drduck!
Could you sear the shanks after you sous vide them for a a different texture in the dish?

I've never cooked anything using the sous vide technique but I have read a bit about it and will definitely give the technique a go

Yep HP, I seared the shanks before and after the sous vide cook. I think for steaks it's better not to sear beforehand, but it seems to work well for lamb.

Thanks
I will keep that in mind

 

[DrDuck]

Lol, I grew up in a house like that.

First time I took my now wife for a Chinese with my family I had to put stuff in her bowl to make sure she got enough, as it was the quick or the hungry, and Jannine is a slow eater.

But here is not much work to prepare and bag the shanks, and I cut a hole in a cheap Coleman cooler to accommodate the sous vide circulator. It does not need any attention during the cook.

The time in the fridge was simply because I made the shanks on Monday, and ate the first batch then. I could easily have made 6 or more batches and frozen them.

Once you have cooked the SV, finishing the dish is no more complicated than cooking a normal dinner.

However, I like cooking (and eating) and am on a years long service leave, so making nice dinners is no problem.

 

[Mackka]

Hey Doc, as a simple man I got no idea what you said but I could eat that 10 times over.
hope you are enjoying your retirement, but I guess you are!
Mackka

 

[nucopia]

We have been staying with friends on Leyte island in the Philippines , our friends own a house in a small fishing village near the sea shore.
Population of about 500 people and lots of children.
Yesterday we cooked pansit canton (noodle dish with mix vegatables and pork ) and fed all the children , 130 meals served.

We have taken lots of pictures along with a few drone videos but we have limited internet in this place , so its hard to upload the videos and pictures at this time. Will do so when I have better internet.

 

[nucopia]

Pictures from yesterday. :heart:

Our friend Rick King of the kids.

 

[user 5263]

Lemon and poppy seed, and ginger biscuits