The Now Eating Thread

Ad_Augendae · Sunday at 18:38

aVdub said:
That orchard looks nice

I was working fruit when these first arrived from NZ and they were just so different to others and full of goodies.
If you see them, they will be labelled as ENZA and are imo the best.

Yeah great Orchards around those parts, and I'll keep my eyes peeled then

aVdub · Sunday at 18:38

GordyR said:
My sous vide tends to get used once or twice a month these days for everything from duck breast to centre cut fillet. In general it’s just unbeatable, there’s no other way to get that perfect medium rare right to the edge.

A tomahawk is a large enough cut though that there’s not too much risk of overcooking as long as you’re comfortable in the kitchen, and I feel like the extra crust and solid malliard reaction you get with a good reverse sear just slightly edges it.

But to be honest, they’re both fantastic techniques for this cut in my opinion. One thing I might try next time is sous vide followed by a quick ice bath to bring the meat temp down just enough to get a truly serious sear without overcooking.

No idea if it will work out but experimentation is fun!

I've slowed down some lately, but have used sous vide for a number of years now and totally love the way it makes any food (within reason) something so much more.

I've got to try a salmon one I did years ago so, that ended up with the skin like crackling.

aVdub · Sunday at 18:40

First use of the Dreo Chefmaster on a joint + probe + water.

The photo fails to show how pink the flesh was and how tender as well.

mac1 · Sunday at 19:04

A rather large plate of broccoli and noodles

{SAS}TB · Sunday at 19:20

Snax

Roast veg and halloumi (honey soy and bsamic.dressing) with cous cous done in t'airfryer

GordyR · Sunday at 19:25

aVdub said:
I've slowed down some lately, but have used sous vide for a number of years now and totally love the way it makes any food (within reason) something so much more.

I've got to try a salmon one I did years ago so, that ended up with the skin like crackling.

Sounds fantastic…

Unfortunately for me, my wife really isn’t much of a fish fan, so it’s rare that I get the opportunity to cook any. Salmon would be right at the top of my list otherwise.

Pork tenderloin is spectacular sous vide, it’s something that I would never ever cook any other way now. It gives you the ability to cook it to a much lower temperature than you would be able to otherwise, and just hold it there pasteurising for safety, beautifully pink, moist and tender. Any other method and it likely would be unsafe to eat at that level.

You really can turn some cheap cuts into something special with sous vide.

Yulaw · Sunday at 19:39

Has been a long time since we fired the oven up since getting the air fryer.

Toad in the hole mash and peas, slightly burnt but tasted lovely.

tom_nieto · Sunday at 20:17

Jerk chicken rice and peas. Gotta love a good bit of scotch bonnet pepper!

GarethSouthgate · Sunday at 21:00

@{SAS}TB this is the best I could do, white Biscoff yet to be located.

Jimbeam3678 · Sunday at 21:02

3 Cup Chicken, was delicious !

{SAS}TB · Sunday at 21:07

GarethSouthgate said:
@{SAS}TB this is the best I could do, white Biscoff yet to be located.

Keep on looking!

Not seen them - how was it ?

GarethSouthgate · Sunday at 21:09

{SAS}TB said:
Keep on looking!

Not seen them - how was it ?

Not bad, very small though, almost a one-and-done job

almost...

The not-so-chunky, chunky.

Gilbert89 · Sunday at 21:53

Jimbeam3678 said:
3 Cup Chicken, was delicious !

That looks absolutely exquisite! Never heard of 3 Cup Chicken... sounds American

Meanwhile I have had a Piri Piri Chicken Pot Noodle.. Anyone had one? Certainly a nose runner incredibly spicey IMO.

aVdub · Monday at 06:35

tom_nieto said:
Jerk chicken rice and peas. Gotta love a good bit of scotch bonnet pepper!

Yellow peas

I brought home some real Jamaican Jerk sauce, Ackee and plantain and tasked the OH with making a Jerk chicken rice and peas, but she didn't do any checking and put the whole jar of jerk in a bag with the chicken, cooked it and dished it all up together.
This was years before my tolerance to heat was good and the first mouthful made me cry :cry:

Instructions were to add a little to a bag, marinade and then cook :eek:

You say peas

tom_nieto · Monday at 06:40

I say rice…?

aVdub · Monday at 06:43

Gilbert89 said:
That looks absolutely exquisite! Never heard of 3 Cup Chicken... sounds American

Meanwhile I have had a Piri Piri Chicken Pot Noodle.. Anyone had one? Certainly a nose runner incredibly spicey IMO.

Added that to my 'to do list'

Three Cup Chicken (San Bei Ji)

Three Cup Chicken, or San Bei Ji, is a popular Taiwanese/Chinese dish. The name refers to the recipe, which traditionally included a cup each of rice wine, soy sauce, and sesame oil.

thewoksoflife.com

Not had that one, but have had a few from Tian Tian and Nissin that have made my nose tingle.

aVdub · Monday at 06:44

tom_nieto said:
I say rice…?

Did you say sweetcorn?

Jimbeam3678 · Monday at 08:05

aVdub said:
Added that to my 'to do list'

Three Cup Chicken (San Bei Ji)

Three Cup Chicken, or San Bei Ji, is a popular Taiwanese/Chinese dish. The name refers to the recipe, which traditionally included a cup each of rice wine, soy sauce, and sesame oil.

thewoksoflife.com

Not had that one, but have had a few from Tian Tian and Nissin that have made my nose tingle.

Years ago I did step by step guide on it, but I think it got archived or at the very least the pictures will have been deleted by now.

tom_nieto · Monday at 08:20

aVdub said:
Did you say sweetcorn?

Was going for a bad Bo Selecta reference. It seems that show has been cancelled from channel 4 now, oops!

aVdub · Monday at 08:36

tom_nieto said:
Was going for a bad Bo Selecta reference. It seems that show has been cancelled from channel 4 now, oops!

The **Now Eating** Thread

The Now Eating Thread