Looks delicious. Love chicken over mashed potatoes and gravy.

What's for dinner? Here's mine... (Part 2)
 

Sous vide pork, caramelized onion grits, and demi glace, garnished with some toasted bread crumbs and parsley.

Looks scrumptious FMB! Nicely done!

You're way off


ROFL ROFL ROFL ROFL


That was ****ing funny

Glad you got on to my joke. Or at least I think you caught on.

I sensed it, but wasn't sure. Fun.

I also imagined cooking a steak or other types of red meat via sous vide method would boil the meat and not break down the fat like grilling.

How did it compare to grilled or oven cooked and also the tender-tough factor? :hmmm:

This sounds good :thumb:

Yesterday afternoon I made a simple late lunch/early dinner meal.

I started with a whole bag of Fresh Express salad mix: iceberg, romaine and baby lettuce in a large plastic bowl.

I then added appropriate portions of the following; chopped radishes, sliced cucumber with skin on, chopped sun dried tomatoes in olive oil, chopped and pitted Greek kalamata olives in olive oil, chopped roasted red peppers in olive oil, several spoonfuls of capers, fresh cilantro leaves torn, 1/3 can of chick peas, chopped artichokes marinated in olive oil, summer sausage chunks, sliced hard salami, small cuts of fontina cheese and extra sharp cheddar along with crumbles of goat cheese with honey.

I used Kraft zesty Italian salad dressing to flavor along with chopped scallions, a little black pepper, onion powder and garlic powder.

Drank a few glasses of a nice New Zealand Sauvignon Blanc.

Wish I took a photo. It was the "BIG SALAD", it was fantastic and very filling. :p

Good cover up bro

Well, sous vide isn't boiling. It cooks in fat and its own juices, contained within a bag. The fat absolutely softens and some renders, then when you sear, you can caramelize the fat and soften more.

I enjoy sous vide a lot, but IMO chicken and pork is where it really shines. Steak is good, but I'd just as soon have a cast iron roasted or grilled steak. But I'll take chicken or pork sous vide over any other way 9 times out of 10. You can cook to lower temperatures while being safe, so medium rare pork or chicken at 145 degrees is so tender and juicy. (Medium rare chicken, while safe, has an off-putting texture.)

If you give it some time, the tenderness is very good. I usually give my proteins anywhere from 2 to 6 hours. Around 8, the proteins in smaller cuts start to denature and get mushy.

But with 4-6 hours, it can be great. I've made sirloin sous vide that would kick the crap out of any filet mignon you've had. The sirloin has superior flavor anyway, but with the filet you get tenderness. With sous vide, you get the sirloin flavor and the filet tenderness; it's outstanding.

:thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb:

I love a big healthy salad. All different kinds. This sounds great!

Last night!
 

Got a late start. So first image is not so clear as it was getting dark. Had to also use a sharpen filter on it in PS. Then even darker by the time I put the main course out so had to go with the flash.

Scallop & Shrimp scampi, salad with some ricotta stuffed ravioli served before.
Had to get rid of it as it was frozen and left from Easter. It was gluten free. Shaved parm on top.

Served out on my lanai eating area by the pool.

Sexy