What's for dinner?
Jul 28, 2021 | 7:36 am
#5326
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,255
Last night was chili cheese dogs. I used Nathan’s. Publix cole slaw and red potato salad on the side. The fridge is starting to look empty. Three more days until we shut it down.
Jul 28, 2021 | 10:17 am
#5327
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
I have a top round roast, which I think is the cut for London Broil (?), in the sous vide after a 2 hour marinade. Cooking for tonight, with a finishing sear on the grill or maybe a cast iron pan. If I have time, a cauliflower puree as a side.
First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.
First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.
Jul 28, 2021 | 11:16 am
#5328
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,895
I have a top round roast, which I think is the cut for London Broil (?), in the sous vide after a 2 hour marinade. Cooking for tonight, with a finishing sear on the grill or maybe a cast iron pan. If I have time, a cauliflower puree as a side.
First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.
First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.
Jul 28, 2021 | 11:19 am
#5329
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott, IHG, Hyatt something
Posts: 34,504
I have a top round roast, which I think is the cut for London Broil (?), in the sous vide after a 2 hour marinade. Cooking for tonight, with a finishing sear on the grill or maybe a cast iron pan. If I have time, a cauliflower puree as a side.
First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.
First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.
Jul 28, 2021 | 1:54 pm
#5330
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
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Jul 28, 2021 | 2:06 pm
#5331
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott, IHG, Hyatt something
Posts: 34,504
Yep, I think I did a chuck roast for about 29 hours. I had read that because top round is leaner, it's tender enough after about 8 hours. Yet several blogs still went for 24+. The piece I'm cooking had a layer of fat on the outside, maybe covering 20% of the meat. Almost zero marbling inside. And as Corky says, I plan to slice it thin. In any case, it's not a big investment. Two pounds for less than I pay for a cocktail at most restaurants. If it turns out tough, I'll watch for chuck roast sales again .
.Cooking it to 135 degrees? Let us know how it turns out.
Jul 28, 2021 | 8:08 pm
#5332
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,371
Travelled during dinner , 3 of various dishes / dessert shown below .
Been trying take outs from various which we have not been too in awhile besides homemade meals .
Had Gyudon from NOKKEDON s at Bar a Vin .. Slow cooked beef short plate with thick cut smooth soft onions in gyu-dashi braising sauce served on rice with an onsen egg .
Selar ( fish ) with chilli stuffing , kang kong with sambal - Singapore Peranakan , old cucumber soup with pork ribs ( Cantonese ) .. some leftover quiche
Healthy finish : Fuji apples , lychees from Thailand , huge green grapes from US , papaya from Malaysia , Packham pears from Australia
What was left of NOKKEDON 's Gyudon (のっけ丼⽜丼 )
Forest fern from Dancing Fish ( Indonesian )
Cherry crumble from Tarte
Been trying take outs from various which we have not been too in awhile besides homemade meals .
Had Gyudon from NOKKEDON s at Bar a Vin .. Slow cooked beef short plate with thick cut smooth soft onions in gyu-dashi braising sauce served on rice with an onsen egg .
Selar ( fish ) with chilli stuffing , kang kong with sambal - Singapore Peranakan , old cucumber soup with pork ribs ( Cantonese ) .. some leftover quiche
Healthy finish : Fuji apples , lychees from Thailand , huge green grapes from US , papaya from Malaysia , Packham pears from Australia
What was left of NOKKEDON 's Gyudon (のっけ丼⽜丼 )
Forest fern from Dancing Fish ( Indonesian )
Cherry crumble from Tarte
Jul 28, 2021 | 9:23 pm
#5333
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,603
Roti, Sf
vegetable samosas
papadoms
rice
cherry naan
my beloved Gobi cauliflower
chicken tikka M
palak paneer
Dal lentils
vegetable samosas
papadoms
rice
cherry naan
my beloved Gobi cauliflower
chicken tikka M
palak paneer
Dal lentils
Jul 29, 2021 | 12:07 am
#5334
Join Date: Aug 2012
Location: SEA
Programs: Atmos Gold, Bonvoy Gold
Posts: 1,989
Paul Bocuse's boiled beef tenderloin with carrots, parsnip, leek, garlic and onion. Fast, easy, and tasty.
Jul 29, 2021 | 2:42 am
#5335
Join Date: Apr 2010
Location: CGK
Programs: FlyingBlue | Krisflyer | SPG | HHonors
Posts: 1,563
Indonesian bubur ayam, or chicken congee served with dough fritters and century egg
A kind of comfort food in Indonesia.
Jul 29, 2021 | 3:28 am
#5336
FlyerTalk Evangelist
Join Date: Feb 2005
Location: RSE
Programs: AA Exp|VA Platinum
Posts: 15,913
Made a sort of yeeros thing. BBQ chicken thigh with a cucumber, onion (salted in a strainer for an hour), mint and coriander, topped with a mint yogurt and sumac sauce. Pretty healthy and pretty tasty.
Jul 29, 2021 | 6:59 am
#5337
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
135 degrees for about 9 hours, and then a quick sear in cast iron. Good flavor but a little dry (even though I marinated for about 2 hours first), the pan sauce I made helped some. I don't know that cooking it longer would have helped, it was just too lean. Maybe longer at 132 or 133? For a similar price, I think I'll stick with chuck roast in the future.
Jul 29, 2021 | 9:45 am
#5338
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,255
Down to the last few days of fridge clean-out.
Breakfast for dinner:
Scrambled eggs with cheddar cheese
Ham steak
Toasted Puerto Rican bread with raspberry jam
OJ
Breakfast for dinner:
Scrambled eggs with cheddar cheese
Ham steak
Toasted Puerto Rican bread with raspberry jam
OJ
Jul 29, 2021 | 10:34 am
#5339
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott, IHG, Hyatt something
Posts: 34,504
135 degrees for about 9 hours, and then a quick sear in cast iron. Good flavor but a little dry (even though I marinated for about 2 hours first), the pan sauce I made helped some. I don't know that cooking it longer would have helped, it was just too lean. Maybe longer at 132 or 133? For a similar price, I think I'll stick with chuck roast in the future.
Jul 29, 2021 | 10:55 am
#5340
Join Date: Aug 2012
Location: SEA
Programs: Atmos Gold, Bonvoy Gold
Posts: 1,989