Show Us Your Meat, and We'll Show You Ours

[Sully]

Pretty sure you want a bag that's BPA free. Other than that, I'm not sure. I thought i read you're really not supposed to use zip lock bags. Food saver bags are BPA free and safe for cooking (like even boiling) and a relatively low cost compared to other vacuum sealers. If you really don't want to spend the money on the machine, you can get food saver zip bags and the little handheld unit for under $20 but they don't always seal that great. Most have done fine cooking but when I vacuum them and store in fridge or freezer, i usually come back to them with air back in them. But really everyone should have a food saver. It makes storing extra portions of bulk proteins so easy. Plus you can get a Mason jar attachment to seal those too.

But did that roast not have the blood sponge packet in it? That's what I always wonder about with cooking straight from those things. I guess it wouldn't with the marinade in there now that I think about it.

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[SlimKlim]

Who's doin it?

http://mashable.com/2016/09/20/hottest-c...eZAVOdpqqg

[CaptainHenreh]

Based on what I read, I would not recommend cooking in the package food comes in.

:dunno: All I read was a bunch of people saying "NEVER DO THIS they aren't rated for blah blah blah" but no actual cited, you know, science.

Cling wrap I could see, but this is heavy duty shit. YMMV, as you say.

[Sully]

Quick follow-up to the hellofresh thing. They gave me $10 credit for the shallot and $20 credit for the chicken breasts. I'm trying again next week. The meals have all been good but I'm just not sure the cost is justified for what the meals are. I'd upload pics but imgur wont let me. Anyone use anything else that I can upload pics and not necessarily share them with the world like public imgur but still post them here?

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[Apoc]

Anyone use anything else that I can upload pics and not necessarily share them with the world like public imgur but still post them here?

I have a facebook album that has privacy set to me only.

You can post them anywhere if you have the image's URL (e.g. right-click).

[Sully]

I don't really ever use my computer anymore so right click things may not work but I'll give it a try

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[Apoc]

You can get the URL using Facebook's mobile site.

[Ken]

$20 off Anova today

https://www.amazon.com/Anova-Culinary-PC...Bb%7Cdeals

[Apoc]

This one ain't gonna be a fancy post - mostly just to show something my dad and I put together when he was visiting a few weeks ago. Every time he comes, he overspends on all manner of seafood... which is obviously abundant around here. The steaks were of disappointing quality, so the best thing was the king crab leg by far.

[CaptainHenreh]

A+ would wish I could eat again.

[Apoc]

I made chili and then forgot to turn it off for 12 hours. I'm not sure there's anything quite like shortribs that melt into soft, fatty globs of meat fiber.

[JPolen01]

Mhhmmm love short rib. The wife has been making a slow cooker short rib ragu lately. Damn good.

[Apoc]

I made pork shoulder on Christmas day. I didn't get any before and final final outcome pics, but you get the point. I basically roasted it for two hours in an over bag with onions, garlic, and spices. Let it rest, sliced it, then put it in a crock pot with beer, water, corn starch, and spices. My personal favorite is the smoked salt pictured. It's like eating off a delicious, delicious campfire.

[Ken]

$100 for Anova today

http://deals.kinja.com/at-100-theres-no-...1791111645

[Sully]

They're about to launch a couple new models I believe. Looks like they might have a new model that's similar to the ANOVA one or whatever the original is called.

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[Apoc]

I belong to a facebook free stuff group and someone was giving these away from their side of beef. I've never done anything with these cuts, so I'm wondering if people have a favorite recipe. I'll probably make liver/onions at least once and was thinking about making beef tongue tacos, but I'd be interested to hear other recommendations. Apple for scale.

[Ken]

I belong to a facebook free stuff group and someone was giving these away from their side of beef. I've never done anything with these cuts, so I'm wondering if people have a favorite recipe. I'll probably make liver/onions at least once and was thinking about making beef tongue tacos, but I'd be interested to hear other recommendations. Apple for scale.

This is my favorite dish that involves tongue that i order every time my family goes out to a Colombian restaurant. http://www.mycolombianrecipes.com/lengua...eole-sauce

[JPolen01]

I've never had tongue. My grand father loved it. It seems like such an odd thing to eat. What's it like?

[Apoc]

I don't think I've ever had it. You apparently cook it for like eight hours, which I'd argue will make most anything tender and delicious.

Heart is the one I'm most skittish about.

[CaptainHenreh]

Heart is the one I'm most skittish about.

Eh, heart is not too bad. Once you slice it (one chamber at a time, stripping the fat) it's a very lean cut of beef. It's gonna have a beefy flavor with maybe a little bit of that sort of liver-ish taste. I'd cut it into little like medallions and give it a good sear with garlic and fresh thyme and butter. Just treat it like steak, once you've cleaned it of everything that doesn't look like meat.