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What's For Dinner?

Isaacorps

Member
3,333
94
Columbus
Quail in chile verde
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Buckmaster

Senior Member
13,333
146
Portage
Sous Vide pork tenderloin cooked to 130 for an hour then pan seared with a garlic glove and roll butter. No one likes my new style of cooking this week thus pizza was had. Looks like twice use Sous Vide will be seen on EBay soon. I didn’t taste a bite as I was too pissed at my family thus I lost my appetite. I instructed all meat to enter the trash can. My meal was beer as I cleaned the basement. I’m still pissed thus I’m going to bed. Night.
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"J"

Bass fishing aficionado....
Supporting Member
42,185
226
Davie County, NC
Sous Vide pork tenderloin cooked to 130 for an hour then pan seared with a garlic glove and roll butter. No one likes my new style of cooking this week thus pizza was had. Looks like twice use Sous Vide will be seen on EBay soon. I didn’t taste a bite as I was too pissed at my family thus I lost my appetite. I instructed all meat to enter the trash can. My meal was beer as I cleaned the basement. I’m still pissed thus I’m going to bed. Night.View attachment 117812
Sorry too hear that Ben....
 
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Sgt Fury

Sgt. Spellchecker
Sous Vide pork tenderloin cooked to 130 for an hour then pan seared with a garlic glove and roll butter. No one likes my new style of cooking this week thus pizza was had. Looks like twice use Sous Vide will be seen on EBay soon. I didn’t taste a bite as I was too pissed at my family thus I lost my appetite. I instructed all meat to enter the trash can. My meal was beer as I cleaned the basement. I’m still pissed thus I’m going to bed. Night.View attachment 117812
If you like it, then cook it for you and let them have pizza....a mans got to have something to look forward to...plus you’ll have leftovers.
 

Outdoorsfellar

Senior Member
Supporting Member
I've never mentioned it, but I have not enjoyed using my sous vide. I dunno if I'm doing something wrong or not, but...... I've only done ribeyes a few times & they had a odd flavor about them. I would have them vacum sealed in water at a 131 degree temp for a few hrs or more & then sear them over coals. The meat was never really a rare pink, so they were done, but just didn't taste right. The second time I had to make myself throw up in order to feel better. The odd thing was , is that my wife liked them. Any ideas ?
 

Buckmaster

Senior Member
13,333
146
Portage
Dunno...I enjoyed the beef tenderloin I did 3 days ago....wife and kids disagreed. I tried pork tenderloin tonight...3 non willing eaters. Got tossed. Guess I’ll archive the Sous Vide for awhile or give it my Mom...or maybe you. Just got the thing Dec 23. Back to hot dogs and Mac & Cheese.