What's for dinner?

[my-thyme]

Leftover ribs and brisket, then a Little Debbie Unicorn cake.

Yum.....

 

[Kyle]

Did steamed, spiced shrimp for dinner last night along with fries, coleslaw and beer.

Make that beers.

 

[Sneakers]

I did grilled turkey legs and asparagus last night. For tomorrow night I'm making a recipe I saw for a rare chuck roast, takes 24 hours to prep.

 

[frequentflier]

I had knee surgery yesterday and had already prepared a green salad (lovely greens from Aldi) with turkey salad from a turkey breast we roasted on Saturday. It was delish.
Today I am going to supervise my husband on making meatloaf. And a pot of collard greens.

 

[Sneakers]

I had knee surgery yesterday

Clean up surgery? Had that done a few years back, but I think I'm now on the short list for a replacement.

 

[frequentflier]

Clean up surgery? Had that done a few years back, but I think I'm now on the short list for a replacement.

Probably considered "clean up"- arthroscopic surgery to fix torn meniscus and cyst behind my knee cap. Hopefully it will fix the problems!

 

[PrchJrkr]

I had knee surgery yesterday and had already prepared a green salad (lovely greens from Aldi) with turkey salad from a turkey breast we roasted on Saturday. It was delish.
Today I am going to supervise my husband on making meatloaf. And a pot of collard greens.

I hope you mend quickly! I haven't had much of an appetite while suffering from the bat soup flu, but meatloaf and collards sounds extremely appetizing.

 

[Merlin99]

I did grilled turkey legs and asparagus last night. For tomorrow night I'm making a recipe I saw for a rare chuck roast, takes 24 hours to prep.

Is it a sous vide recipe?

 

[Sneakers]

Is it a sous vide recipe?

Yes. Saw it done on PBS, America's Test Kitchen. Sous Vide is the only way to cook it until very tender over a long time and still keep it red inside. They said the flavor was a lot more intense and beefy than a regular roast. Sounded good, had a chuck in the freezer, so why not?

 

[vraiblonde]

We hit up World Market today and I bought a bunch of Asian noodles, then hit up Fresh Market for boneless chicken thighs $2.99/lb, so that's what's for dinner tonight.

 

[Merlin99]

Yes. Saw it done on PBS, America's Test Kitchen. Sous Vide is the only way to cook it until very tender over a long time and still keep it red inside. They said the flavor was a lot more intense and beefy than a regular roast. Sounded good, had a chuck in the freezer, so why not?

What temp does it take it to?

 

[Kyle]

We hit up World Market today and I bought a bunch of Asian noodles, then hit up Fresh Market for boneless chicken thighs $2.99/lb, so that's what's for dinner tonight.

Those would be great for shredded chicken barbecue.


now I have to add to my grocery list so I can make barbecue this weekend.

 

[Gilligan]

Steaks on the grill Sunday evening....dinner at the Front Porch last evening. Probably do Ramen tonight...

 

[stgislander]

Whatever my wife puts in front of me when she gets home.

 

[Sneakers]

What temp does it take it to?

Whatever temp you prefer for your meat. I like rare, so 118 to 120* for 24 hours. If you like it medium or well, bump it up. I think max is 160*.

 

[Gilligan]

Whatever my wife puts in front of me when she gets home.

"mmmm...the crow is particularly tasty tonight, honey...is there any more of that humble pie left?"

 

[Sneakers]

Yes. Saw it done on PBS, America's Test Kitchen. Sous Vide is the only way to cook it until very tender over a long time and still keep it red inside. They said the flavor was a lot more intense and beefy than a regular roast. Sounded good, had a chuck in the freezer, so why not?

Well, it was rare and very tasty, but not as tender as I hoped. In fact, it was downright tough. I'm thinking it needed another 24 hours in the bath.

 

[RoseRed]

Well, it was rare and very tasty, but not as tender as I hoped. In fact, it was downright tough. I'm thinking it needed another 24 hours in the bath.

View attachment 164796

It looks tasty.

I sauteed some fresh zucchini and yellow squash.

 

[Kyle]

Making Over Easy Eggs, Maple Sausage, Fried Potatoes and Waffles with Maple Syrup, Coffee and Grapefruit Juice.

Noth'in beats Breakfast for Dinner.

 

[ontheriver]

Rockfish (fried and baked), rice and tomatoes/cucumbers.
I love summer.