What's for supper?

[Beth Gallagher]

One thing I just learned...sous vide temps aren't high enough to melt fat (at least 135°F isn't hot enough.) A large piece of rib-sized fat was still mostly intact, and when I looked at the juices I refrigerated overnight, there was no visible fat in it.

No offense, but that sounds kind of gross. Is the fat cooked or what? Could you just put the fat in a skillet and "fry" it to render?

 

[John Brunner]

No offense, but that sounds kind of gross. Is the fat cooked or what? Could you just put the fat in a skillet and "fry" it to render?

Yeh, I was a little surprised to see it intact...that doesn't happen in a pressure cooker. It is cooked. I've done chicken at 138°F, but it has to be held at that temp for an extended period of time to kill the critters.

I wondered about rendering it myself to do mushrooms in, but I was trying to get rid of it, not salvage it.

 

[Yvonne Smith]

Mac and cheese in the Ninja Foodi, with surimi and green peas. It was delicious, and we are both full and satisfied.

 

[Hedi Mitchell]

Fried catfish, and a zucchini casserole - small one- banana pudding

 

[Jacqueline Lindt]

Meatballs in gravy .....mashed potatoes for hubby !

 

[Marie Miller]

Sugo smells like “please eat me”. Happy hour and Scooby Snacks first.

 

[Krystal Shay]

Cheeseburgers and oven fries.

 

[Hedi Mitchell]

Chuck steak, COB, baked potatoes, tea

 

[Beth Gallagher]

Chuck steak, COB, baked potatoes, tea

What is "COB", G? And how are you cooking the chuck steak?

I'm heating leftover braised pot roast from the freezer and I'll make mashed potatoes and salad to have with it.

 

[Marie Miller]

Country ribs, pasta salad, rabbit food.

 

[Hedi Mitchell]

What is "COB", G? And how are you cooking the chuck steak?

I'm heating leftover braised pot roast from the freezer and I'll make mashed potatoes and salad to have with it.

Well no steak tonight. He's is having tooth issue. so more like old fashion goulash.
I think I posted the How on another thread. But Simply sear on both sides a few minutes in butter or olive oil. I use the cast iron skillet then pop in oven about 10 to 12 minutes 350.COB..corn on the cob

 

[Ken Anderson]

Lately, I have been doing the FACTOR boxed frozen meals five days a week. There are several of them, and I have had other packaged meal plans that were good, too. Of course, when I say "good," I mean for what it is. They are basically upscale TV dinners, with healthy portion sizes, and a taste that isn't bad. Then again, I liked TV dinners, too. My wife drives people around for a non-profit, although she gets paid per-mile, and sometimes she isn't home until 9 pm or later, so these are convenient; plus, she likes to eat things that aren't allowed in my diet restrictions, so these work well.