Originally Posted by 3rd&48ers (Post 10730558)

Nice 7 layer salad
http://img.tapatalk.com/d/14/07/05/emu3eqed.jpg

Originally Posted by Fried Meat Ball! (Post 10730559)

WTF? Why are you wasting time on that when you have that good lookin' steak nearby?

:cuss:

Originally Posted by cdcox (Post 10730544)

I'm cooking French as a celebration of my freedom from the tyranny of the grillers and smokers.

Originally Posted by Count Zarth (Post 10730789)

I'm marinating my poverty chicken ala Fire Me Boy's suggestion. Used this recipe:

http://www.budgetbytes.com/2013/06/g...nated-chicken/

Originally Posted by Fried Meat Ball! (Post 10730416)

Deboned skin-on chicken breasts, seasoned with salt and pepper, and each sealed with a pat of butter and a smashed clove of garlic. Ready for the sous vide. Gonna let 'me chill in the fridge for a while to get some of that salt into the breast.

http://img.tapatalk.com/d/14/07/04/yvypahab.jpg

Originally Posted by Fried Meat Ball! (Post 10730825)

Does anyone cook with ghee?

I generally have some around. It's super easy to make at home, has a very high smoke point, and tastes ****ing delicious. And it'll keep at room temp for 6 months or in the fridge for a year (not that it'll last that long).

I'm making a pound of it right now with some cultured butter, which should give it an even better flavor. I've never tried it that way before. Usually it's just the standard Land O'Lakes unsalted.

Originally Posted by GloryDayz (Post 10730857)

You don't put an initial quick sear on it first?

Originally Posted by Fried Meat Ball! (Post 10730541)

Thanks! :D

I used to hate salmon. But seeing how good it is for you, I kept trying it different ways - at restaurants, grilled, fried, sauces, etc. The last time I tried it before giving up and just deciding I didn't like salmon, I pan seared it very simply - just some salt and pepper and butter. I really liked that.

Now, I like salmon a lot, but only if I make it. And it absolutely cannot be overcooked, which is why I do it sous vide. Set the temp at 120 and leave it for an hour.

That was one of the best meals I've made, and I love that it totally came from my own head. The salmon was very good (as usual when I do it sous vide), and I really love that corn relish. I've never done anything like that relish before, and I will definitely add it to my repertoire.

1/4 medium yellow onion, small dice
1 clove garlic, minced
Crushed red pepper (don't overdo it)
Salt & pepper to taste
2 ears fresh corn, cooked and stripped from cob
Parsley, chopped

I sweated the garlic, onion, and crushed red in some olive oil over medium low heat for a few minutes. Put in the corn and took the blow torch to it to give the corn some char (this is optional). Cranked the heat to medium high and tossed frequently. Add the chopped parsley and toss. Serve.

Originally Posted by Fried Meat Ball! (Post 10730868)

No, I sear after. And in the case of the chicken, I want to crisp the skin.

Whether you pre-sear or not, you still need a post-sear to get a crust. I've done pre-sear before and haven't found any reason to do it flavor-wise. You still get the tasty bits from the Maillard reaction by post-searing, and it sears faster when the temperature is higher.

Originally Posted by Stewie (Post 10730867)

Yep. Ghee is so easy. I think the cultured butter might change things up. It's higher fat and has added cultures. It might work, but I don't think it will last very long.

Originally Posted by Fried Meat Ball! (Post 10730875)

This doesn't make any sense. The reason ghee is stable is because it's all fat. You've boiled out all the water, and you've removed all the milk solids. So you're dealing with pure oil either way, cultured or sweet cream.

And at the temperature that ghee gets once you've boiled out all the water, any of the live cultures that were in the butter will be dead anyway. I'm not sure cultured butter actually has any live cultures to begin with, but I'm not sure about that.

In any case, from what I've read there's no shelf life difference between the two.