+- Madison Motorsports (https://forum.mmsports.org)
+-- Forum: Madison Motorsports (https://forum.mmsports.org/forumdisplay.php?fid=3)
+--- Forum: Lounge (https://forum.mmsports.org/forumdisplay.php?fid=6)
+--- Thread: Show Us Your Meat, and We'll Show You Ours (/showthread.php?tid=10568)
Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 09-19-2016
Yea my pic was medium.....that is the problem with that process. My wife isn't on the Med Rare train yet, so I hade to settle for Med.
Chris that roast looks amazing!
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 09-19-2016
Something to try might be too throw hers in 45 minutes ahead of time then lower the temp and put yours in.
My girlfriend was pretty much forced to eat her steak medium rare when we started dating. I think I pretended to accidentally undercook it a few times when she asked for medium. Now she doesn't even ask.
Sent from my SM-G930V using Tapatalk
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-19-2016
leftovers + tomatoes + black olives + brown rice pasta
BAM.
![[Image: 14379917_10153713253811744_7024493359127830459_o.jpg]](https://scontent.fsnc1-1.fna.fbcdn.net/t31.0-8/14379917_10153713253811744_7024493359127830459_o.jpg)
Re: Show Us Your Meat, and We'll Show You Ours - Ken - 09-19-2016
JustinG Wrote:Yea my pic was medium.....that is the problem with that process. My wife isn't on the Med Rare train yet, so I hade to settle for Med.
Chris that roast looks amazing!
Yeah I've slowly brought Toni over to the medium rare side. The picture I posted (page 12) was mine, what I do for hers is I leave it on 45 seconds to a minute per side when searing. It cooks it just a bit more to the point that I don't get complaints. Sometimes I just lie and say I did and she's good with that too :lol:
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 09-20-2016
Trying hellofresh just to see what it's about and how the meals are and what not. First night was pretty good. Portion size definitely seems small to what I normally cook but I think I like it. Seems like the "right" amount of food one should be eating. Does seem like it'll be pricey.
Like I said I enjoyed the first night. Second night and I'm missing an ingredient. Guess I should have checked when it all came in. Could have picked one up but too late by the time it's discovered plus not driving to store for one shallot. That said, I feel like a shallot is a pretty flavor packed ingredient. I subbed some garlic just for some flavor.
Go to show my dad the size of the chicken breast for tomorrow's dinner and when I pull he packet out of the fridge it squirts chicken juice all over the floor. There's a hole in the package that somewhat seals itself when the chicken gets sucked into it. Who knows how long it's been like that. I thought it felt wet when I opened the box but thought it was condensation. Now I'm wondering how many things I touched after unpacking it and how much contamination occurred.
Sent two emails to the company expressing my disappointment in my first time out with them. We'll see what happens. Either way, don't see me doing it every week but could definitely see, "hey the menu looks good this week, let's have an easy week".
I got this first box for practically free thanks to Justin but had I paid and if I continue to pay and get missing ingredients or unusable protein portions, I'd definitely be pretty pissed.
Other news, ordered unrelated package from Amazon. Took longer than two days which seems to be norm with Amazon now but get notified this morning package delivered and on front porch. Get home And no package. Kinda annoyed and kinda freaking out cause it was a fairly expensive order. Over $200. It was lazership and they are certainly not the most reliable.
Sent from my SM-G930V using Tapatalk
Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 09-20-2016
Hello fresh should give you a credit for the troubles, we have had the issue of a bad ingredient here or there and they have credited us like $20 for some bad basil.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 09-20-2016
JustinG Wrote:Hello fresh should give you a credit for the troubles, we have had the issue of a bad ingredient here or there and they have credited us like $20 for some bad basil.Yea I kind of figured they would. I may have been over dramatic in my emails but amazon kinda fucked up my night to begin with and I was really excited to try all these meals so the shallot was slightly annoying and then the chicken thing just passed me off. Luckily we had an extra chicken breast that weighs in at 12.63 oz in the freezer so I'll defrost that for tomorrow and it'll be basically just like what they sent.
One thing I am noticing, because of portion weight, I'm getting several small pieces of fish or one pork chop and their recipe cards always show two whole pieces of fish or two whole pieces of chicken. Probably both closer to 8 to 10oz and they send me 12. Like I said, I think I like the smaller portions but the pictures are a little misleading
Re: Show Us Your Meat, and We'll Show You Ours - *insertusernamehere* - 09-21-2016
Sully Wrote:Trying hellofresh just to see what it's about and how the meals are and what not. First night was pretty good. Portion size definitely seems small to what I normally cook but I think I like it. Seems like the "right" amount of food one should be eating. Does seem like it'll be pricey.You said no to Gforce over raw prepackaged dinner?
Like I said I enjoyed the first night. Second night and I'm missing an ingredient. Guess I should have checked when it all came in. Could have picked one up but too late by the time it's discovered plus not driving to store for one shallot. That said, I feel like a shallot is a pretty flavor packed ingredient. I subbed some garlic just for some flavor.
Go to show my dad the size of the chicken breast for tomorrow's dinner and when I pull he packet out of the fridge it squirts chicken juice all over the floor. There's a hole in the package that somewhat seals itself when the chicken gets sucked into it. Who knows how long it's been like that. I thought it felt wet when I opened the box but thought it was condensation. Now I'm wondering how many things I touched after unpacking it and how much contamination occurred.
Sent two emails to the company expressing my disappointment in my first time out with them. We'll see what happens. Either way, don't see me doing it every week but could definitely see, "hey the menu looks good this week, let's have an easy week".
I got this first box for practically free thanks to Justin but had I paid and if I continue to pay and get missing ingredients or unusable protein portions, I'd definitely be pretty pissed.
Other news, ordered unrelated package from Amazon. Took longer than two days which seems to be norm with Amazon now but get notified this morning package delivered and on front porch. Get home And no package. Kinda annoyed and kinda freaking out cause it was a fairly expensive order. Over $200. It was lazership and they are certainly not the most reliable.
Sent from my SM-G930V using Tapatalk
I can show you how to Costco if you'd like...
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-21-2016
Less talk. More pics of meat.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 09-21-2016
So I make this on the regular.
Trader Joe's sells this cabernet marinated roast.
Conveniently, it's already all sealed up, so the night before I want to have it, I plop it in the bath, 130 degrees:
![[Image: IMG_20160920_190231_zps93hyk2kj.jpg]](http://i58.photobucket.com/albums/g271/MMRex/IMG_20160920_190231_zps93hyk2kj.jpg)
I remove it carefully from the bag (so as to preserve the drippings in the bag) then pat dry. Toss in a hot cast iron skillet with some butter (which should be just starting to smoke):
![[Image: IMG_20160920_190644_zpshsscmr7o.jpg]](http://i58.photobucket.com/albums/g271/MMRex/IMG_20160920_190644_zpshsscmr7o.jpg)
Mmmmm, dat Malliard reation tho.
Then you slice it, and you can eat it just like this:
![[Image: IMG_20160920_192703_zpspknfdwni.jpg]](http://i58.photobucket.com/albums/g271/MMRex/IMG_20160920_192703_zpspknfdwni.jpg)
But to be honest it's so tender that it's really spectacular on a sandwich with some nice chewy bread. Last night we had it with garlic mashed potatoes. And remember that stuff in the bag? Well,empty that into your skillet with a splash of red wine and some chopped mushrooms. Spoon that over your potatoes, and have some steamed veggies on the side. Serve with some nice rolls and whatever red wine you like. Thank me later.
Re: Show Us Your Meat, and We'll Show You Ours - Ken - 09-21-2016
JustinG Wrote:Hello fresh should give you a credit for the troubles, we have had the issue of a bad ingredient here or there and they have credited us like $20 for some bad basil.
yeah, i use a combination of Plated and BlueApron and both are super fast to credit me after i e-mail them; as in under 4 hours. Plated tends to fuck up more often (still only like once every 8 weeks,) but their meal options offer greater variety. Probably why they fuck up so often since i'm sure Blue Apron has the process much more streamlined since you can only choose so many different meal combinations by comparison.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 09-21-2016
How much extra are the chef's table meals usually? A couple bucks or much more
Sent from my SM-G930V using Tapatalk
Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 09-21-2016
Rex, that's Fing brilliant man. I bet you could do that same with their pre marinated pork loin, steaks, and chicken.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 09-21-2016
V1GiLaNtE Wrote:Rex, that's Fing brilliant man. I bet you could do that same with their pre marinated pork loin, steaks, and chicken.
You can. I've done it with pork loin, although I don't like pork as well sous vide. I don't really need my pork to be tender. But a premarinated/sauced rack of ribs.... :thumbup:
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-21-2016
Any concern with that plastic leeching... or any plastic for that matter?
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 09-21-2016
Apoc Wrote:Any concern with that plastic leeching... or any plastic for that matter?
I mean. Sous vide requires a freezerbag. I'm not a biochemist or anything but it's probably fine? :dunno:
Re: Show Us Your Meat, and We'll Show You Ours - Ken - 09-21-2016
CaptainHenreh Wrote:Apoc Wrote:Any concern with that plastic leeching... or any plastic for that matter?
I mean. Sous vide requires a freezerbag. I'm not a biochemist or anything but it's probably fine? :dunno:
From what i understand, that only occurs under repeated use (washing, scrubbing, etc) and high temperatures. I don't think this would, since 130 degrees-ish is not that hot.
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 09-21-2016
I was telling my Mom about sous vide steaks and she asked me the same question. "I dunno Ma, but trust me, when you try it you won't care if it gives you cancer."
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-21-2016
I just read up on it. Anyone with a vested interest in SV seems to say it's safe, however Ziploc does not recommend using them for heating purposes, even at low temperature. It looks like the best option, if you're worried, is to use SV specific bags. Based on what I read, I would not recommend cooking in the package food comes in. YMMV.
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 09-21-2016
Yeah I've just been doing the Ziploc freezer bags. I should probably get a vac machine and bags meant for SV though.