They can sneak some into a few dishes that I eat. Just generally speaking.
Sat 23 Nov, 2019 08:36 pm
I'm so happy to see you boomer......I love the idea of a non-traditional dinner. My sister-in-law likes to grill steaks on TG..I have to admit I do love steak.
we are going to a restaurant this year, but I still like to make a small turkey, dressing, usually my self-styled baked mashed sweet potatoes, and also a batch of sauerkraut like my grandmother used to make (Kraut simmered with apples, onions and a rack of spareribs). Thats kind of a Maryland thing
Plus I like the fragrance of Roasted Turkey in the house......
Dry-aged prime strip steaks a la sous vide — an hour and a half in the water bath at 131º then seared in a smoking hot cast iron skillet for 30 seconds on a side. For drinks, a bottle of Amarone wine and a bottle of Blade and Bow bourbon. Should be pretty good. I'll be the only one there.
Yes, water displacement with zip lock bags works well. I used that method for a while and then bought a vacuum sealer because I knew I could use it for other things. (Like storing weed.) But using the bags once and tossing them just seems so damned wasteful, especially since we have no recycling facility for polyethylene. They make re-usable silicone bags but they're too thick to really close tightly around the food. And they make re-usable plastic vacuum bags but if you're cooking anything greasy you'll never get the bag clean. I realize that my plastic use for this cooking method isn't responsible for the Pacific garbage gyre but it still troubles me a bit. Luckily the taste of steaks, chops, and roasts cooked this way does a lot to lessen my feelings of guilt.