Gravy's Cooking Thread

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Adebisi

Adebisi

Clump of Cells
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I don't think I've eaten tongue before.

My mind thinks "rubber" but I'm sure there's some awesome preparation you can do with it to make it awesome.
 
Joeboo

Joeboo

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Made some badass honey mustard & bacon chicken breasts last night

Made the honey mustard from scratch using the recipe here:
Honey Dijon Marinade/Sauce
1 tablespoon brown sugar
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons yellow mustard
1/2 tablespoon soy sauce
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon Cajun spice
1/4 teaspoon salt

This was REALLY good. going to make some more to have on hand just for general dipping purposes with other foods. Came out better than any store-bought honey mustard I've ever bought

Cooked up some bacon in the oven (about 1/3 of a pound), then poured the bacon grease into a frying pan to use for browning the chicken breasts.

Pounded out the chicken breasts to be a little flatter than default...about 1/2 - 3/4 of an inch thick all the way across, for uniform cooking.

Browned them in the bacon grease pan (3-4 minutes on each side), then moved to a baking dish.

Smothered each breast in the honey mustard, then smothered that in crumbled bacon bits, and then added a little bit of shredded cheese for good measure(I used colby jack)

Baked them in the oven at 350 for 15 minutes, and they came out amazing.

Came out looking roughly like this(only mine had a little less cheese, but more honey mustard, and bacon crumbles instead of full strips):
Copycat-Alice-Springs-Chicken-by-The-Mommy-Games.jpg


Crazy good
 
Gravy

Gravy

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Barraco Bisi_sl said:
I don't think I've eaten tongue before.

My mind thinks "rubber" but I'm sure there's some awesome preparation you can do with it to make it awesome.
Click to expand...
I ordered veal tongue at a restaurant in NYC one time, because it's not something you usually see on a menu. It was fantastic, just like really tender beef. Then the chef/owner came out to thank me for ordering because he said I was the first one to order it.
 
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Adebisi

Adebisi

Clump of Cells
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You know what, I have had beef tongue. My fav local taco place has Lengua (Beef Tongue) tacos and IIRC it was like any other delicious braised meat put on a delicious taco.
 
Joeboo

Joeboo

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Theres a place here in KC that serves Duck Tongue tacos. They are really, really good(but quite salty for whatever reason)
 
Chanur

Chanur

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What are you guys doing your suis vide in? I have a really small kitchen at the moment. Are you just using a pot? Also can you just take those food savor packs and drop them right in the pot for the suis vide or does it need to be repackaged? I want to buy both fairly soon.
 
Soygen

Soygen

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I use either my big stock pot or the big plastic bin that we've posted in this thread a bunch of times. Usually the pot, though. I cook stuff right in the food saver / vacuum bags.
 
lurkingdirk

lurkingdirk

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Big pot, Ziploc freezer bags. Works like a charm.

I'm going to sous vide a whole chicken overnight tonight. I shall report back.
 
Chanur

Chanur

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I don't really have room for the big plastic tub in my tiny ass kitchen so I wanted to make sure. Thanks!
 
Falstaff

Falstaff

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did anyone ever come up with a good recipe for homemade hummus? I can't remember if it was this thread or the fast food thread that got the hummus derail.
 
Adebisi

Adebisi

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You guys ever use the sous vide to reheat frozen leftovers?

I was thinking the other day how easy it would be to freeze some stew or chili in individual portions in a zip lock, then mindlessly reheat in the sous vide.
 
Joeboo

Joeboo

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You could...but soup, stew, and chili does just fine in the microwave, without distorting any flavors or textures at all(like the microwave does with a lot of solid foods)

You'd be crazy to use a sous vide for an hour when 2 minutes in the microwave yields the exact same result
 
lurkingdirk

lurkingdirk

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That looks nice 'Bisi. I look forward to hearing how you like it.

My dad used to work for Leons. Man, I haven't been in one for about 10 years.
 
Khane

Khane

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Anyone ever done steelhead trout sous vide? I picked up a big filet (skin on) and need a good recipe.
 
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