Buckmaster will have Camp Chef grills for sale in the very near future, so buy it here!
Group Details
SousVide
A group for people who are interested in sharing information and learning about Sous Vide cooking.
Member List
-
RE: Traeger
-
RE: What did everyone cook today?
Spicy Fried Chicken Pasta Salad. It doesn’t look like much, nor near as good as the picture in his cookbook, but man is it tasty. Here is a link to the recipe Spicy Fried Chicken Pasta Salad
-
RE: What did everyone cook today?
calldoctoday yea, cast iron and rice with finger trick. One of the most fascinating things she did was with her 4 cup drip coffee pot. She would PACk to the brim Union Coffee and chicory , and take tablespoons of boiling water and spoon it over the coffee. It was as tick as syrup. All of her silver plated tea spoons dissolved the silver leaving nothing but brass. The only way I could drink it was about 1/4 coffee and balance boiling milk.
-
RE: What did everyone cook today?
calldoctoday Commercial size around 40-50 quart. Just can’t remember the exact size since haven’t done anything in the hall’s kitchen since last 2-22-20 (an annual event that pulled in around 10K people) where we used 5 of those to make “bograč” (a Slovenian Stew). Then, “The Covid” happened. Yes, we have some good size ovens that are close to 80 years old or more (They’re all cast iron). We only use them primarily for weddings and larger functions. BTW: there were around 20 other food vendors for that size of an event.
-
RE: Dont let those Blueberries go to waste
lkrfletcher Texas Tech sells a bulk sausage with blueberries in it.
-
RE: Dont let those Blueberries go to waste
gChart blueberry picking season up here is like a religion. You will see folks along the hillsides, roadways, getting those berries. Nothing better than wild ones
-
RE: Cooking snack sticks in oven
Luebke1219 if you can prop open the door you may be able to get down to 150° to start with and then work your way back up
-
RE: What did everyone cook today?
calldoctoday I’ve never made it ahead of time, just when I make a pot. The roux should be shelf stable for a very long time if you wanted to make a larger batch and store it. My grand mother could make a roux in minutes on high heat just stirring it constantly. I can’t do that. But then again, she was so [censored] a$$ that she always sounded like Justin Wilson.