Blue Gartr Meal Time: Bacon optional? Bacon required.

[Jicent]

Menudo is awesome and I've had chicken liver yakatori but my favorite is fried chicken livers, they are amazing.

[Zetanio]

Menudo is awesome and I've had chicken liver yakatori but my favorite is fried chicken livers, they are amazing.

Preach homie.

[Kalmado]

I'll let my wife know what ya'll have said. Maybe it will change my opinion on it. Thanks!

[SamanosukeShiva]

Yeah I live like 2 minutes away from a local fried chicken place, they serve fried liver and fried gizzard, the gizzard is hands down the best item in there. Crispy on the outside, tender and chewy on the inside. Dunno how they get the gizzard to be so tender, I suspect they use pressure cooker to precook them or something.

[Prim]

Paying it forward since I learned about Anova sous vide cooking from here. Bought one a few months ago and it might be the best kitchen investment I've ever made. So... their wi-fi enabled version is coming out and you get $50 off if you pre order. Enjoy!

http://store.anovaculinary.com/produ...on-cooker-wifi

[Zetanio]

Paying it forward since I learned about Anova sous vide cooking from here. Bought one a few months ago and it might be the best kitchen investment I've ever made. So... their wi-fi enabled version is coming out and you get $50 off if you pre order. Enjoy!

http://store.anovaculinary.com/produ...on-cooker-wifi

My boss has one of these. He gloats.

I need one.

[SamanosukeShiva]

Seriously though, it's worth buying just for doing fish alone, even if you cook something like salmon to well done, it will still be moist as fuck and it'll be the best fish you've ever eaten.

Though the application is just pretty much endless.

examples:

[Vandole]

i hate everything about what you just posted. that isn't cooking to me. it's just science, alchemy and blasphemy

[SamanosukeShiva]

Say that to Thomas Keller, Daniel Boulud, Heston Blumenthal, etc.

[Taotao]

Haven't had it in a while, but it's awesome! Recipe is usable for beef, chicken, pork, other meats of its kind.

You'll need:
1 salt shaker/small container to hold 'Dry Seasoning Salt'
1 batch 'Dry Seasoning Salt':
1 teaspoon sea salt
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon minced fresh basil (dry stuff works, but isn't as good)
1/4 teaspoon fresh thyme (same here)
Meat (recipe calls for 2 beef tenderloin fillets, 6 ounces each)
Cooking spray

Mix Dry Seasoning Salt ingredients together and sprinkle over the meat as needed and let stand for 10 minutes. Don't be afraid to be too generous. I always end up with leftover seasoning salt. (I massage the seasoning salt in. Not in the listed recipe, but it won't hurt.)
Sprinkle the basil and thyme over the meat and massage into the meat. In a skillet sprayed with nonstick vegetable oil cooking spray, pan-fry the fillets over medium-high heat for 2 1/2 minutes per side, or until done to your preference.
One trick I learned about testing rareness of steaks is poke the meaty bit of your hand the thumb is connected to (with your other hand.) For bloody rare, poke while thumb is touching tip of index finger. For "I-want-that-thing-dead-brown", pinkie finger and thumb. Just don't poke the meat right after you flipped it unless you like burns.
Another tiny tip is, if you want to test something if it's hot, use one finger, not your whole hand. I know, ya-don't-say. Some people don't think about that before they end up walking around like that guy from "Grandma's Boy".

[Zetanio]

i hate everything about what you just posted. that isn't cooking to me. it's just science, alchemy and blasphemy

It can be both.

I agree that you can lose focus if you go too far with it but sous vide is not exactly a new concept.

Thanks for the recipes Samo

[Kalmado]

I attempted making schezwan chicken at home yesterday. I'm no Chef Boy Zetanio so I was really proud of how it turned out. Just followed a simple recipe I found online and added what vegetables we had. I'm planning on making it again and will put up some picks of our lame apartments kitchen!

[SamanosukeShiva]

speaking of which, I really recommend making your own chili oil, it's totally worth it, I use it on everything pretty much.

I use this recipe, cept I load up on the szechuan peppercorn (they're amazing), and when the oil is cooled down, I mix it with a little bit of sesame oil.
http://www.leenaeats.com/blog/recipe...n-dan-noodles/

[Kalmado]

Ah I just have some pre-made schezwan I used. I'll definitely give that link/recipe a shot!

[SamanosukeShiva]

First time I tried it was in a restaurant in Atlanta, it was in a salad of thinly sliced cold beef tongue and tendon slices drenched in szechuan chili oil and topped with cilantro/peanuts, after tasting it, I just had to make it for myself cause it was so fucking delicious.

snipped the picture from my sister's instagram, lol


but yeah this shit was amazing

[Zetanio]

That's basically a larb salad, right?

Kalmado, motherfucker post pictures. I can't have you making me hungry and not showing me the goods!

[Zetanio]

Simple roasted chicken with veggies. 1:10 at 450. Done. Resting now.

[Vandole]

I grilled and drank a lot.

Steak, corn, mushrooms, and tomato


Steak was perfect. Love that bark from the rub.

[Zetanio]

FALL MEANS CROCK POT APPLE CIDER.

[Zetanio]

Cider overflowed and killed my slow cooker. RIP sweet prince.