Virtual Banquet Thread

[grokit]

Yeah, a lot of commercial grits and polentas in the US are not properly limed. Try to find an actual Italian market, they should have the real deal. In non-specialty stores, if you aren't in or near the South, it can be hard to find. Have not found any online yet that are organic and limed. Congaree Milling Company makes them, but I don't see them for sale on their site. Maybe you can find a store that can order them.

I'd be really careful liming already milled corn. It may be possible, but in all my time cooking I have never seen it done. Just the whole kernels, which are then dried and milled. With already milled, the timing would be completely different, and it would be really hard to properly rinse out the lime when the curing is done, which is essential to avoid poisoning.

I just realized the stuff I found on Amazon was flour not grits. I'll look into the congaree co, they seem to have what I'm looking for. It doesn't say organic on their page for yellow hominy grits, but they are linked to from their organic yellow corn products so it seems to be what I'm looking for. Thanks again!

edit: There may be some hope for liming already milled grits as well, check out this recipe

 

[momofthegoons]

When I was a kid, my step mom and I would have contests to see who could peel an apple without breaking the ribbon of peel. Also, who had the longest....

Dutch Apple pie and Apple Cinnamon bread. I cheated and used a Whole Foods whole wheat crust for the pie...

Chicken Parmesan with Jerusalem Artichoke linguine and a salad of kale, shaved brussels sprouts and radicchio.

 

[arf777]

Nice peeling! I suck at that unbroken apple peeling thing. I do well with doing something similar with pork skin, but not with veggies and fruit. Because FRUIT IS EVIL. ALL HAIL MEAT!

 

[arf777]

Have gone a little nuts for Turkey Day. Unlike last year, no kosher folks coming, so I'm going a little crazy. So far have made a demiglace from bacon I cured and smoked and a whole duck - 8 liters reduced to ~400ml (2nd pic). Got a Perigord truffle, with which I'm truffling two pork tenderloins- pics will come when they're done.

Made a batch of golden chanterelle duxelles -finally got a good mushroom press so really happy with them. They're the third pic, and have golden chanterelles diced and pressed, butter, lavender, bay leaf, sage, and savory. The demi, duxelles, and truffle will all combine with cream as the sauce for the turkey.

The bird was injected with a brine of sherry, rendered duck and bacon fats, lavender, garlic, and maple syrup this morning. Shortly will be stuffing it with ground pork, sage, savory and garlic, then the whole shebang is being topped with prosciutto and basted in duck fat and bacon fat.

And purple new potatoes confited in a pound of butter.

 

[arf777]

Not the prettiest- prosciutto, which this is wrapped with, gets very dark when roasted - but it tastes amazing.

Turkey injected with a brine of sherry, salt, maple sugar, lavender, garlic, and sage, then stuffed with ground pork, rendered duck and bacon fat, sage, savory, some of the golden chanterelle duxelles, and potato bread; then wrapped in Parma prosciutto and basted in bacon and duck fat.

 

[arf777]

For me, the highlight of my dinner was this - truffled pork tenderloin. Sauce is madeira, more truffles, cream, and then drizzled with melted butter.

Oh, and et it without getting a pic, but made a new ice cream today- maple and nutmeg ice cream. Just cream, organic maple syrup, and fresh nutmeg. Was especially tasty on apple pie.

 

[bluenavey00]

OH MY DEAR GOD.

Never found this thread before. Man I need to eat

 

[t-dub]

A pic of my awesome cedar plank salmon. I soak the plank for an hour at least then place the fish with just enough olive oil to hold the spices, otherwise it catches on fire. I use a little Salish Pacific Alder smoked sea-salt and some fresh ground Vietnamese black pepper. About 7 minutes on my Tec Infrared grill, watching to make sure the smoke doesn't disappear, if it does you have a fire, and voila . . .

 

[momofthegoons]

@t-dub that made me salivate...

Chicken & cheese quesadillas with roasted red pepper and onion. Made with whole grain tortillas and served with a side of sour cream, guacamole and black bean & corn salsa.

 

[arf777]

Lots of truffle left, so truffled another pork tenderloin. Sauce on this one was beurre noisette, truffle, sherry, and cream

 

[momofthegoons]

Four cheese stuffed shells......

 

[MinnBobber]

Sous Vide mango recipes???

So I got my Anova Sous Vide machine warranty replacement as mine was almost 12 F off
I kept wondering---e.g. this salmon was up to temp for an hour but it sure seems way rare to me???
Anxious to try it.
Anybody know some kind of mango sauce recipe? I bought 5 mangoes so looking for a mango sauce---maybe with coconut oil, ginger? , tiny amount of sugar? , cinnamon? , what else goes well with mango?

Since mango has myrcene, which I believe enhances cannabis, I might add some powdered ABV

Thanks for any mango sous vide ideas.

 

[bluenavey00]

Since mango has myrcene, which I believe enhances cannabis, I might add some powdered ABV

How well vaped is the ABV you used?

I vape mine pretty hard in an Arizer Air normally to the middle heat setting 200c. I normally only stop when I stop seeing visible vapor under a desk lamp, which means I pretty much use all the goodies (I presume).

Saying that I have still saved up many grams of ABV over the months, but only used it a few times. And each time it was debatable if I felt anything. What do you think

Thanks

 

[momofthegoons]

@bluenavey00 your question is a little off topic here... and there are several threads in the Cooking with Cannabis section that might be helpful to you.

Here are several you could try:

http://fuckcombustion.com/threads/sous-vide-abv.15051/

http://fuckcombustion.com/threads/making-oil-from-abv-using-alcohol-uk.19669/#post-885733

http://fuckcombustion.com/threads/easy-abv-coconut-oil-recipe-crockpot.4419/

http://fuckcombustion.com/threads/abv-milkshake-my-first-post.4267/

http://fuckcombustion.com/threads/my-most-efficient-abv-recipe.19299/

Please come back and post pics of the results of your cooking.

Here are a couple of things I've whipped up recently.

Breakfast....

Dinner prep.

Dinner; flank steak, sautéed broccolini and scalloped potatoes.

And 'date night' desert... creme brûlée

 

[grokit]

Sous Vide mango recipes???

All I'm gonna say is that for your purposes I'd use it raw.
Forget sous vide and think juicer

 

[arf777]

Feeling seriously depressed earlier today- went to use my smoker for the first time since moving, as soon as I touched the tarp it exploded with spiders. I'm an arachnophobe, so waiting for help next weekend to smoke the fuckers out. I hate my new neighborhood. Spiders and centipedes, building not actually handicap accessible, and my dog keeps getting sick since I moved.

So made some fusioned-up poutine.
Fries are yukon golds; gravy is duck and bacon demiglace, king trumpet mushrooms, butter, lavender, and savory; cheese is chevre; garnished with a little tarragon and arugula pesto.
I am less depressed now. Logy but less depressed.

Also have a nice piece of monkfish truffling for dinner. And the pork shoulder that was for the smoker is braising low and slow in port, Drambuie, garlic, sage, and maple sugar.

 

[arf777]

Sous Vide mango recipes???

So I got my Anova Sous Vide machine warranty replacement as mine was almost 12 F off
I kept wondering---e.g. this salmon was up to temp for an hour but it sure seems way rare to me???
Anxious to try it.
Anybody know some kind of mango sauce recipe? I bought 5 mangoes so looking for a mango sauce---maybe with coconut oil, ginger? , tiny amount of sugar? , cinnamon? , what else goes well with mango?

Since mango has myrcene, which I believe enhances cannabis, I might add some powdered ABV

Thanks for any mango sous vide ideas.

I'd recommend any decent mango chutney recipe, but prepare it sous vide rather than in a saucepan. A temp of 150F for 3-4 hours should do it. Here's a pretty typical one:

2 large apples (I like using Pink Lady apples) peeled and cored
2 mangoes
1 fresh jalapeno (can go with a poblano for mild chutney, habanero or ghost pepper for hotter)
1 large chopped yellow onion
1 cup sugar
1 tablespoon fresh lemon juice
1/2 cup cider vinegar
1/4 cup chopped fresh ginger
1/2 a nutmeg, grated
1/2 a cinnamon stick, grated

Some people add raisins, but I don't like raisins in chutney.

Mangoes should be sliced and apples roughly diced. Combine it all in a sous-vide bag, cook 2-4 hours at 150f. When its all done, the mangoes and apples should mash easily. Pour contents of sous vide bag in a bowl and do rough mash with a potato ricer. Mash longer if you prefer a smoother chutney.

Also, any standard mango chicken recipe can go sous vide, just do it at 165f for 90-120 minutes or so (if boneless white meat).

For a sous-vide mango puree- sliced mango in the sous vide bag with 1/8 teaspoon of lemon juice, a little fresh vanilla, and a teaspoon of sugar for each mango. Cook at 150 for 60 minutea. Run through a Cuisinart, blender, or food mill, then strain through a fine strainer.

 

[arf777]

Today is lots of unhealthy but tasty food. Trying to get my spider encounter out of my head.

Truffled monkfish. Sauce is cream, butter, truffle, lemon zest, and a splash of pinot grigio

 

[arf777]

Last cooking today- a small pork shoulder I was going to smoke, but due to spiders all up in my smoker, braised instead in Drambuie, port, fresh fennel, garlic, black pepper, and maple sugar.

 

[MinnBobber]

Well it ain't @arf777 fancy, but OMG it was good.
Pork ribs for 44 hours in Sous Vide vacuum-packed water bath (138 F).
Homemade dry rub. Then BBQ sauce and finish under the oven broiler.
Likely best ribs I've ever had.....tender and juicy and tastey, my my

I made one new "Sous Vide" post/topic as I'd like to get discussion going on it and:
-it isn't cooking with cannabis
-it isn't virtual banquet when only a discussion with no pics.

I'm new to Sous Vide and very impressed. First unit was mis-calibrated, unit said temp was 12 degrees F higher than it really was. If it read 138, temp of water was really 126 F. Lotta rare cookin' goin' on.

Big advantage too, is that no spiders in my water bath

 

[arf777]

Well it ain't @arf777 fancy, but OMG it was good.
Pork ribs for 44 hours in Sous Vide vacuum-packed water bath (138 F).
Homemade dry rub. Then BBQ sauce and finish under the oven broiler.
Likely best ribs I've ever had.....tender and juicy and tastey, my my

I made one new "Sous Vide" post/topic as I'd like to get discussion going on it and:
-it isn't cooking with cannabis
-it isn't virtual banquet when only a discussion with no pics.

I'm new to Sous Vide and very impressed. First unit was mis-calibrated, unit said temp was 12 degrees F higher than it really was. If it read 138, temp of water was really 126 F. Lotta rare cookin' goin' on.

Big advantage too, is that no spiders in my water bath

Looks seriously tasty. And no spiders is a definite plus.

I always check my sous vide display temp against a direct read with an IR thermometer. I loves me some rare meat. But 126f is closer to "raw".

BTW- I do sometimes do canna cooking sous vide. When things are calibrated right, gets a more precise temp and timing than other methods.

 

[MinnBobber]

Anova issue:

So I got my replacement Anova and after one use, there are deep scratches in the metal sleeve.
Deep enough to catch your fingernail. It's like the mechanism that clasps it in place was sharp metal instead of plastic??
I had used my other one many times and the metal sleeve was still perfect.

I emailed a query to their warranty dept.
Anybody else have this issue?
What is the sleeve made out of/ will these scratches now rust?

 

[HellsWindStaff]

Just briefly looking up sous vide, is there any reason I couldn't do it with a crockpot? Fill that with water and get to temp?

 

[MinnBobber]

Just briefly looking up sous vide, is there any reason I couldn't do it with a crockpot? Fill that with water and get to temp?

..............................
You can use a crockpot with water BUT it won't be exact like true Sous Vide. You'd only have the choice of temp low or high.
My Anova gets water to an exact temp (to 0.5 F, half a degree F). If I want a med rare steak I can set it at 130.0 F , exactly.

Crockpot would only have 2 temps.

I did do a stovetop, DIY version that actually worked better than expected. Got a big pot so it held a lot of water. Sealed meat or whatever and submerged. By getting it up to temp with gas burner, turn flame way down, and closely monitored water temp with digital thermometer.
I got it stabilized at 130 by checking/adjusting often.

Sous Vide is really interesting--just getting started with it

 

[grokit]

Doesn't the water have to be constantly in motion for sous vide?