****Official Food/Recipe Thread*****

[Saint Cy of JFC]

Snicker salad

1 container cool whip
1 package vanilla instant pudding
3 green apples
3 red apples
2 cups grapes
6 snicker bars

Mix the pudding with the cool whip. Chop up the apples and Snickers. Add with grapes to cool whip mixture. Enjoy.


Always a family favorite and the first thing to go at get togethers.

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This would be pretty fire, for me, without the pudding and whip, but instead add a plain greek yogurt.

 

[kiri.de.carlos]

This would be pretty fire, for me, without the pudding and whip, but instead add a plain greek yogurt.

I personally don't like Greek yogurt, but it would be worth a try for someone who does.

Sent from my VS990 using JazzFanz mobile app

 

[Miggs]

That **** looks really good GF. I'd prefer mine slightly more pink/red. Medium rare to medium. Had you cooked that about 8 less hours, do you think it would look like what I'm describing?

 

[fishonjazz]

My wife made some bomb *** pot stickers from scratch tonight.

 

[LogGrad98]

That **** looks really good GF. I'd prefer mine slightly more pink/red. Medium rare to medium. Had you cooked that about 8 less hours, do you think it would look like what I'm describing?

Yeah it is slightly overcooked but when you sous vide it changes the texture and you can get away with it being a little more done. If I were planning on microwaving it later though I would have gone for much less done than that. But I bet it tasted great.

 

[Gameface]

That **** looks really good GF. I'd prefer mine slightly more pink/red. Medium rare to medium. Had you cooked that about 8 less hours, do you think it would look like what I'm describing?

No, and that's the thing about sous vide. It doesn't get more and more done the longer you cook it, but it does break down more and more. If I wanted it more pink I'd just cook it at like 129F instead of 132F. With sous vide the doneness is based on you set temperature, not time.

Only problem there is that I believe you need to be above 130F to be safe. I could look into it but I went with 132F to err on the side of caution in case my sous vide cooker temp reading is a little off.

 

[LogGrad98]

No, and that's the thing about sous vide. It doesn't get more and more done the longer you cook it, but it does break down more and more. If I wanted it more pink I'd just cook it at like 129F instead of 132F. With sous vide the doneness is based on you set temperature, not time.

Only problem there is that I believe you need to be above 130F to be safe. I could look into it but I went with 132F to err on the side of caution in case my sous vide cooker temp reading is a little off.

Time at temp determines safe eating.

This is an awesome site, tons of food info, and my "mentor" site for bbq. They put science to everything (such as resting meat, marinade vs brine, "searing" to "lock in juices" which really doesn't, etc.)

https://amazingribs.com/tips_and_technique/meat_temperature_guide.html

But it is not just temp!
To pasteurize meat, USDA and my chart give us minimum temperatures, like 165°F for poultry and 145°F for fish. But if you dig into the data by USDA scientists, you learn that this is a distillation of the facts designed to make things easy for the public.
Pasteurization of meat is not just a matter of temperature. It is a measure of temperature, time, and the desired kill rate taken together.

When cooking turkey, for example, as I get close to my target temp in the thigh and breast (spatchcock for the best results, but leaving the legs loose is just about as good) on my smoker I lower the heat in the cooker by 50 degrees and let the meat drift to a finish. This allows me to pull the final temp down by 5-8 degrees, but still be safe since time at temp is about a half hour, and be the absolute juciest turkey you have ever had.

 

[franklin]

Been binge cooking and baking lately.

Pineapple upside down cake, various miso soup's (the real thing that actually has miso paste and dashi, not the vegetable broth most tepanyaki restaurants call miso), enchiladas, vinaigrettes, bourbon chicken, cream cheese stuffed bell pepper sliders (bad *** entre and easy), meat won tons, to name a few.

Need more ideas. Almost tempted to pull out the sushi roller but haven't caught a damn Crappie to put in one yet.

 

[LogGrad98]

Anyone ever try konjac noodles? Been doing weight watchers with the Mrs.(down 35 pounds since Christmas) and recently we ordered some konjac noodles from Amazon. They are somewhat gelatinous since they are nearly all fiber, the highest concentration of soluble fiber of any plant we know. So that means they have no carbs, no calories, but to be honest no flavor either. Had some last night with spaghetti and it wasn't too bad. Cooked right they have the right consistency. King of like rice noodles or glass noodles.

 

[Stoked]

Recently made linguini with lemon sauce and asparagus with red snapper fillets across the top. Was excellent.

 

[Boris]

I want to try seagull. Gonna shoot three or four of those damn thinks an fry em up thin in oil an garlic rub.

 

[franklin]

Anyone ever try konjac noodles? Been doing weight watchers with the Mrs.(down 35 pounds since Christmas) and recently we ordered some konjac noodles from Amazon. They are somewhat gelatinous since they are nearly all fiber, the highest concentration of soluble fiber of any plant we know. So that means they have no carbs, no calories, but to be honest no flavor either. Had some last night with spaghetti and it wasn't too bad. Cooked right they have the right consistency. King of like rice noodles or glass noodles.

I haven't but I like the Chobani blueberry yogurt with chicory root extract, which is the soluble fiber inulin. 20% daily fiber and something like 24% protein in only 100 calories. I could survive on nothing but those and vitamins.