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

franklin said:
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.
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I'll have to try that.
 
franklin said:
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.
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Very interesting but a couple things...that percentage is always based on a 2,000 calorie diet...I could only last on that few calories for a couple days before binge eating. In short, 48 grams of protein is low for an adult male. Muscle mags are a little crazy but some recommend a gram of protein per pound in body weight. So for me that would be 205 g protein today. I've done that before. I probably usually have around 100-125 without even trying. But 48 is insanely low imo. Also, fiber on labels can be very deceptive. I mean, it depends why you want fiber in your diet. But it's the soluble fiber that really matters imo, at least for me, as that is what helps lower bad cholesterol (ldl's)...Foods high in soluble fiber are great. You can find the breakdown for that (and insoluble fiber) on a fair amount of products.
 
franklin said:
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.
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LogGrad98 said:
I'll have to try that.
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So this is basically a blueberry colon flush. Wow.
 
LogGrad98 said:
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.
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Gameface said:
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.
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Alright [MENTION=26]Gameface[/MENTION] I need some good sous vide recipes.

Bought my wife an Instant Pot pressure cooker and an Instant Pot immersion circulator for her birthday. Been fun so far. We cooked ribeye that turned out pretty damn good. First dry-brined the steaks over night, then the cold steaks straight to the smoker for 15 minutes in cool smoke (about 175 degree smoker, actually my grill set up for smoking), raise them to room temp and get a healthy dose of great smoke flavor, then into the bag with crushed garlic cloves, salt and pepper, and a little chilli flakes. Cooked at 129 for 2 hours in the water bath (a pot on the stove with the immersion circulator attached), then after 2 hours a fast hot sear on the charcoal grill. Best of both worlds. I am still split between my normal steak method and this one, but it was fun trying something new and my wife wanted some more or less "set-it and forget-it" cooking methods, since she started a new part-time job, and so we could still eat real food. Used the pressure cooker for some veggies, and it worked really well. Love getting new gadgets especially ones that make great food.
 
LogGrad98 said:
Alright [MENTION=26]Gameface[/MENTION] I need some good sous vide recipes.

Bought my wife an Instant Pot pressure cooker and an Instant Pot immersion circulator for her birthday. Been fun so far. We cooked ribeye that turned out pretty damn good. First dry-brined the steaks over night, then the cold steaks straight to the smoker for 15 minutes in cool smoke (about 175 degree smoker, actually my grill set up for smoking), raise them to room temp and get a healthy dose of great smoke flavor, then into the bag with crushed garlic cloves, salt and pepper, and a little chilli flakes. Cooked at 129 for 2 hours in the water bath (a pot on the stove with the immersion circulator attached), then after 2 hours a fast hot sear on the charcoal grill. Best of both worlds. I am still split between my normal steak method and this one, but it was fun trying something new and my wife wanted some more or less "set-it and forget-it" cooking methods, since she started a new part-time job, and so we could still eat real food. Used the pressure cooker for some veggies, and it worked really well. Love getting new gadgets especially ones that make great food.
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Gameface dont post no more.
 
bigb said:
He goes by [MENTION=4984]Bulletproof[/MENTION] now.


Sent from my iPhone using JazzFanz
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That was cool. Thanks.

But forreal, I was on the verge of "coming out" anyway.

And it's not that I adopted some persona, either. I've been me this whole time.
 
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LogGrad98 said:
Alright [MENTION=26]Gameface[/MENTION] I need some good sous vide recipes.

Bought my wife an Instant Pot pressure cooker and an Instant Pot immersion circulator for her birthday. Been fun so far. We cooked ribeye that turned out pretty damn good. First dry-brined the steaks over night, then the cold steaks straight to the smoker for 15 minutes in cool smoke (about 175 degree smoker, actually my grill set up for smoking), raise them to room temp and get a healthy dose of great smoke flavor, then into the bag with crushed garlic cloves, salt and pepper, and a little chilli flakes. Cooked at 129 for 2 hours in the water bath (a pot on the stove with the immersion circulator attached), then after 2 hours a fast hot sear on the charcoal grill. Best of both worlds. I am still split between my normal steak method and this one, but it was fun trying something new and my wife wanted some more or less "set-it and forget-it" cooking methods, since she started a new part-time job, and so we could still eat real food. Used the pressure cooker for some veggies, and it worked really well. Love getting new gadgets especially ones that make great food.
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So I don't really have recipes for sous vide. It's really just a tool to get steaks, or chops, or a roast, done exactly how I want it. Other than that, I'm usually pretty simple with it. You did a lot before using it, which is kind of the beauty of it. You can flavor and treat your meat however you'd like and then take advantage of sous vide to make sure almost none of the meat is overdone. 1mm on the outside is cooked with a sear or char and everything else between is exactly the doneness you like.

I actually now use a torch to finish steaks after I remove them from the sous vide. Gets a harder char with less internal cooking.

Make some really thick pork chops. I can enjoy a steak done using other methods, but I'm convinced there is no right way to cook a really thick pork chop (anything other than completely overdone) without using sous vide.
 
Bulletproof said:
That was cool. Thanks.

But forreal, I was on the verge of "coming out" anyway.

And it's not that I adopted some persona, either. I've been me this whole time.
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If that wasn't public knowledge, I apologize. You'd been posting in your beer thread and stuff. It made it appear like you weren't trying to hide anything.


Sent from my iPhone using JazzFanz
 
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