While we're chatting stews. I made a beef, carrot and butterbean stew last week. reheated some leftovers last night and it was awesome. Definitely better than straight outta the pan:

Pork fans,

Ok since being educated about pork cuts here, I decided to give SV pork TENDERloin a try.

Simple salt, brown sugar, pepper rub, then the same 136 for 90 min.



This was definitely quite tasty. More tender than the pork loin, but not quite as juicy or flavorful - a bit of a milder flavor. It was also about double the price (on sale for $8.99/lb).

I enjoyed it, but I’ll stick with SV pork loin!

8.99/lb? Geez. Costco was just selling that for less than half that plus an extra flat discount off the sticker price.

Wookie,

Costco is so great for meat!

Sv pork loin seems way better than tenderloin - mostly because of less surface area per pound, a lower quality of meat and the fact that BBQ tenderloin is A++ would grill again

Hey Amoeba (& others)

Do you have some good recipes using mung bean sprouts? I have a bunch I just sprouted I need to use up (these things are easy to grow and they grow fast!)

Just eat as a simple snack.

I've got a whole duck thawed I want to cook in some manner tomorrow night. Any thoughts or suggestions? I am not looking for tons of work, but is there a basic primer or go to recipe some of you like for whole duck? I know I'm supposed to keep the fat for some reason - any information on that? What would i do with duck fat? How do I get it (besides the obvious trimmings)?

Thanks.

http://allrecipes.com/recipe/192812/...ybean-sprouts/

You want to remove fat when doing whole duck as duck can be very fatty.
https://cooking.nytimes.com/recipes/...nge-and-ginger

Thr extra removed duck fat can be great for frying potatoes/fries. Or if you have a lot, you can do confits the traditional way.

lol, great, I'm one step closer to being that guy

ty sir

its about time for some more Amoeba food porn don't you think?

I dont like to repeat stuff in posts and I have been running low on ideas recently.

Although El D's SV pork did inspire me recently. Will post soon.

Amoeba,

Haha, my plain no-frills pork inspired you to make a real dish to show how it should be done when you really know how to cook, I like it.

Pork tenderloin made some good lunch wraps!

ugh, and ugh at the ****ty mission "tortilla wraps".

Tx,

Hahahahaha I knew that was coming. I almost browned them more on both sides just for you, but I like the inside soft!

Hey guys.

I fermented some jalapeños serranos and paprika peppers and garlic I grew in my my garden to make homemade sriracha. It's not as dark as huy fong as you see. And not as spicy. Super delicious.



Also took another crack at general tso sauce with fried tofu here.



Both dishes are from serious eats recipes. The general tso sauce isn't bang on to Chinese restaurant style in my experience but it is quite good.

I did a same thing with jalapenos. Came out super spicy, love it. I think I also followed serious eats recipe. If you read the comments some guy took his leftover junk after straining the sauce and roasted it in the oven to make like a jalapeno dried spice. Did the same thing and it worked great.
After that small success I tried it with a ton of Thai chilis to make something truly evil.
Black mold grew and that was that but will try again!

kind of followed this recipe and then stir fried some eye of round (I know jackindacrack is probably dry heaving at the thought but I like this for a lean source of protein).

The Mung beans surprised me, I figured they'd turn to mush but they hold up well under the heat of stir fry and maintained their crisp after.

I didn't do the quick boil of the mungs before I stir fried and I'm wondering if that would have removed the slight bitter flavor these beans have.

The mungs are a good substitute for noodles as well as getting in something that is perhaps a bit nutritious and I need all the help I can get in that department



Sounds like we all had the same idea of what to do with their excess peppers from the garden, I made Sriracha too (mine is really hot):

Veggies and earth lovers,

Finally gave the “impossible burger” a try yesterday.



Just in case, subbed in some delicious onion rings.

Thank goodness, because the “burger” was pure garbage. Yes, the look and texture was more like real meat than a traditional veggie burger. But the smell was very pea-like and the taste was mealy pea-forward veggie burger. Just terrible, can’t believe any of the reviews actually said it was a reasonable meat substitute. Added a bunch of veggies and doused in ketchup to hide the taste.

Onion rings were awesome, though!

I guess if you slice it thin enough against the grain and tenderize and velvet the eye of round it could work in stir fry but I wouldn't trust it not to get tough at well done.

Diablo, how was it cooked? I've read multiple times that this factors greatly into the experience.

DW,

Yeah it was prob about medium, sounds like that might have been too much.

http://www.seriouseats.com/2016/10/b...aste-test.html

FB friends have had better experiences at other restaurants (I had it at Public House):

There are a lot of exclamation points - sounds like overcompensation. Plus I bet they're both lolfemales