[upstatedoc]

gonna be local take out as much as I can swing. burgers and cheesesteaks from mom and pop shop tonight for the boys

[RickFLM4]

Originally Posted by upstatedoc

gonna be local take out as much as I can swing. burgers and cheesesteaks from mom and pop shop tonight for the boys

https://www.businessinsider.com/burg...utbreak-2020-3

[TomHudson]

I’ve always kept a good supply in the large freezer.

Eating well during these times boosts morale.

[MPOWER5266]

Left over pulled pork again. Making a pizza with it tonight. BBQ sauce base, cheese, pulled pork and red onion.

[polychromatic]

Originally Posted by TomHudson

Eating well during these times boosts morale.

In that vein...First attempt at pan seared sous vide duck breast tonight...wish me luck (any tips are welcome)!

[UncleWede]

I'm looking to make some jersey in the smoker tomorrow. No clue what I'm doing. I heard bat meat was good :

[Captain Blood]

Sous-vide strip steaks tonight
.
.

[UncleWede]

Some sort of basic soup and a bit of the 'shine with orange bitters. I only had room for that small bit of shine cause I ate 3 bowls of soup!! Hamburger, potatoes, green beans

[M_Six]

Originally Posted by detroitm2

Corned beef and cabbage of course! Braised in Corona! (How Fitting)

No pics yet.

We *always* hit this local bar/restaurant for corned beef and cabbage on ST Patrick's Day. But not this year. Sooooo disappointed.

[detroitm2]

Originally Posted by M_Six

We *always* hit this local bar/restaurant for corned beef and cabbage on ST Patrick's Day. But not this year. Sooooo disappointed.

Looks like you did a pretty good job yourself!

[Dog Face Pony Soldier]

Originally Posted by polychromatic

In that vein...First attempt at pan seared sous vide duck breast tonight...wish me luck (any tips are welcome)!

Probably ate already, but my tip is to be aware that safe cooking temperatures are different (lower) when you Sous Vide because the duration of cooking time is so much longer. This will result in the most juicy safe-to-eat poultry you've ever eaten.

[Dog Face Pony Soldier]

Picked up a Prime dry-aged T-bone cut to 1.5" from my butcher ( www.waldwickprimemeats.com ). I usually go for an rib eye but the only thing he had left to cut was T-bones. I'll roast some asparagus, and perhaps bake a potato.
Updated! Cooked this one on the cast-iron skillet with butter, thyme, rosemary, and garlic.

[polychromatic]

Originally Posted by glennQNYC

Probably ate already, but my tip is to be aware that safe cooking temperatures are different (lower) when you Sous Vide because the duration of cooking time is so much longer. This will result in the most juicy safe-to-eat poultry you've ever eaten.

Thanks! I usually do chicken breasts sous vide at 138° for 3-4 hrs and never disappointed with the tenderness and texture.

The duck was fabulous. Sous vide @ 130° for 3 hrs, then pan seared...yum.

[Orange fever]

[Orange fever]

Originally Posted by Orange fever

Attachment 2265005

[Orange fever]

Gone bottle one..

[WhiskyPat12]

Jambalaya Mmmmmmm

[KenB925]

Noting exotic, but these chicken fajitas have become a weekly meal around here. It smells so good standing over it while it’s cooking.

[TXSTYLE]

So here we have a Orange & Ginger Chicken Breasts, Grilled to Perfection. The sides were a Turmeric and Garlic Rice with Green Beans.

[Dog Face Pony Soldier]

I don't normally buy steaks in bulk, but current events inspired me to pick up some Prime strip steaks from Costco. Holy crap that steak was spectacular! Did my usual cast-iron skillet + oven method, with butter, herbs, and garlic. Also made some brown rice and roasted some asparagus.

[Salty Dog]

So just waiting for the Pizza to arrive, Butlers Grill. A local place with a wood stove. They make a good pie, and I'm happy to do a little to help them out.

And, I'm into the rum....

[roastbeef]

Carnitas tacos. One of my specialties.