Found some shoulder lamb chops on special yesterday.

Tonight a proper Irish stew, cooked low and slow with root vegetables. Seasoned with thyme, salt and pepper. Cooking liquid becomes a thick gravy.

Spaghetti and garlic bread.

You ever think Gordon Ramsay wakes up at 2:00 AM, thinks, ‘Fuck it’ and just microwaves a handful of frozen pizza rolls on a paper plate? I do.

Boru

(November 14, 2021 at 10:13 pm)Angrboda Wrote:

(November 14, 2021 at 7:08 pm)Jackalope Wrote: I was planning on doing a homebrew solution, imported appliances are very expensive here  

How badly do I need a perfectly cooked steak and perfect soft boiled eggs?  Hmmm.

I would think it would be hard getting the precise temperature regulation with a homebrew unit.

I have a programmable temperature controller - but I was watching some video today that leads me to want to try the extremely low tech method of cooler + teakettle + instant read thermometer + ziplock bags + food.
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(November 16, 2021 at 11:05 pm)Jackalope Wrote:

(November 14, 2021 at 10:13 pm)Angrboda Wrote: I would think it would be hard getting the precise temperature regulation with a homebrew unit.

I have a programmable temperature controller - but I was watching  some video today that leads me to want to try the extremely low tech method of cooler + teakettle + instant read thermometer + ziplock bags + food.
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A video I watched suggested a decent substitute for sous vide weights. Take a binder clip and shove a heavy spoon through it and clip that to the bottom of the bag.

More shoulder lamb chops.

Cooked in oven for 30 minutes with fresh rosemary. With mashed spuds, pumpkin and spinach. Gravy made in pain juices.

Whole Foods had a good variety of seafood on sale, and since I'm not buying my Christmas bottle of scotch right away, I had money to spend. I got a nice fillet of Mahi Mahi which should work great cooked sous vide. They also had tri-tip roast on sale, and I've wanted to try that cut for a while, but my normal grocery store doesn't stock it.

I have madras curry chicken in the slow cooker, but I didn't expect to be home this early, so it's got 2 more hours to cook.

And I picked up my new sous vide container. I may or may not use that for the Mahi Mahi. My 12-quart stockpot works well if I only have 1-2 bags to cook.

Tonight it's bangers and mash.

Some excellent pork sausages (ie expensive) done in the oven. With mashed spuds, pumpkin and spinach, with gravy. For dessert, chocolate cake and vanilla ice cream.

The best fresh ingredients I can get, cooked simply usually have the best results.

@Angrboda

How long have you been using your sous vide? Do you find you use it a lot? Can you just wonder off and leave the sous vide doing its thing for an hour or so? Didn't know you could get special sous vide containers, although it makes perfect sense.

Addendum: May I ask how much you paid for your sous vide? I just had a look on Ebay. Prices range from just over $AU80 to $AU400. It's very confusing. The containers seem moderately cheap.

(November 19, 2021 at 11:51 pm)Oldandeasilyconfused Wrote: @Angrboda

How long have you been using your sous vide? Do you find you use it a lot?  Can you just wonder off and leave the sous vide doing its thing for  an hour or so?  Didn't know you could get special sous vide containers, although it makes perfect sense.

I just bought it. So far I've cooked one Porterhouse steak with it, and was impressed enough to keep the device and start ordering accessories. It's supposed to do an awesome job with seafood. It's basically hands-off cooking.

I'm having a liquid lunch. I may graduate to solid foods at a later date.