Lunch in Strasbourg, France from earlier this past week sometime... Pfefferschnitzel from a restaurant near Konz, Germany... Schweineschnitzel mit Champignons and Käsespätzel from Schaumberg-Alm in Tholey, Germany... I'm going to need to detox something fierce once I get home on Thursday.
Texas' Chicken Fried Steak originated with German and Austrian immigrants to Texas in the 19th century. So, there is a close relationship with Schnitzels. CFS is also served with potatoes on the side, but usually course mashed potatoes. Everything on the plate gets white gravy. CD
It was another sous vide day. I had some pork tenderloin vacuum-sealed in the freezer, a leftover ear of corn in the fridge, peppers and herbs from the garden, and a full pantry, so nothing in this meal had to be purchased now. I sous vide the pork, with some butter, garlic, salt and black pepper, plus some red chilis, basil and oregano from my garden in the pouch. It sous vide for 3 hours at 145-degrees for a perfect medium rare. To finish it, I gave it a quick sear in a cast iron pan -- mostly for looks. It turned out fork-tender and really juicy. The herbs and peppers gave it a very Italian aroma and flavor -- and a nice touch of heat from the peppers. I oven-roasted the corn in foil, with butter, Tony Chachere's creole seasoning, and some fresh grated Parmigiano-Reggiano. CD .
Simple and Good.... Nice picture! Hey CD, what do you think of this unit. SousVide Supreme? Know it? https://www.sousvidesupreme.com/ Thanks... Don
I see it on YouTube, a lot. Should work fine. The only downside I can see is that the basin is one size only. With other immersion circulators, like the ANOVA that I use, you can put it in a variety of containers -- just about any size and shape. I use mine in a small stock pot for steaks and such, and a large stock pot for roasts. If I needed to do a big roast, or a bunch of steaks, I could get a bigger container, and it would work. Other than that, the SousVide Supreme does the same thing. CD
Thank you, I asked my in-house cook if she was interested. Guess I need to convince more or just go buy one and start cooking again myself. Thanks for reminding me what you use. I will look around. As I sit in the library typing, I smell this wonderful smell.... BACON. It appears we will have Corn Chowder tonight for dinner, the pot is on the stove and the bacon was just browned up to add to the mix. Sweet corn from our local farm stand a few miles from the house, always a good dinner choice. The evenings are cooling off. Don
I hope you guys/gals took advantage of the CHEAP Kingsford charcoal deals at Lowe's and Home Depot for Labor Day. I didn't buy 440 pounds this time (yes, I fit it in my MINI). I am brining a whole chicken tonight, to cook on the Weber Kettle rotisserie on Labor Day. Charcoal and Pecan is what I'm thinking. I'm thinking some chicken gumbo for the leftovers. CD
Sooooooo, whatcha eat for Labor Day? It was rotisserie chicken at the dog house. I made a brine yesterday with a gallon of water, 1/2 cup Kosher Salt, 1/2 cup Turbinado Sugar, and a handful of Rosemary from the garden. I let the bird soak in it overnight, then let the skin dry out for a few hours in the fridge. I set up the Weber Kettle with the rotisserie kit, and let my bird cook for about 1 hour 15 minutes. I put a few chunks of Hickory on top of the charcoal for some smoke. Tender and juicy, as always, and just a hint of smoke and rosemary. CD .
Date Night in the Short North... We hung around after work today and decided to celebrate our wedding anniversary at a local restaurant in the Short North... We had dinner at Homefare, within walking distance from the shop..... My wife had the pork chop, I had the hanger steak... She had the chocolate brownie, I had the creme brulee.... And we both took part with their 1/2 price drinks at happy hour... The meal was quite nice...
Grilled Lamb Chops marinaded in a rosemary garlic... With honey glazed bacon wrapped asparagus... Sent from my iPhone using Tapatalk
I trust those were good-looking lamb chops. We'll never know. :frown2: Obviously, they tasted good. CD :biggrin5:
Backed up with work at the shop, so my wife and I decided to make a run to the office, for some uninterrupted work, since it will be nice and quiet.... But first.... A nice cajun breakfast in order to get properly charged up with coffee and a few calories... Avocado toast, Andouille sausage, Scallops and Grits....
Not all think so. So stick it Dave... ostcount :cornut: I think Scallops and Grits might be a great combo for a late breakfast. Nice going MM. Don
[ame="https://www.youtube.com/watch?v=pWdd6_ZxX8c"]Yeah, well, that's just, like, your opinion, man. - YouTube[/ame] CD
No posts in a month? I was in the mood for a burger, and wanted a good one, so I made it myself. Just for the fun of it, I sous vide the ground chuck patty to medium, then charred it on some smoking hot cast iron. I added some REAL American cheese, not individually wrapped American "cheese product." Fresh lettuce, red onion, tomato and mayo on both sides of the sesame seed bun. I think Samuel L. Jackson would agree, it was a "tasty burger." Sorry, no pictures. But, you know what a burger looks like. CD
Been on a tofu kick lately. Last night used it in a Korean stir fry recipe. Tonight will be cooking some up with yellow curry and some cauliflower. Searching the interwebs as we speak for some more recipes. So far I've found that I prefer the 'more firm' to the 'soft'. Stuff is kinda tasteless by itself but seasoned right it's delish. Trying to shed a few pounds before the holidays hit.