(frank) eh?

that DOES sound easy
- Arctic_AARDVARK

I went to a buddy's cottage for US Thanksgiving this year.

He sous vided (is that a term???) a couple of turkey breasts.

It was franking glorious.

So I just googled it - not sure what the frank it is.

Looks like an industrial toaster oven.
- Atomic Wedgie

It’s a salamander oven. They’re in every steak house. It’s just, admittedly, an over the top cooking appliance I own that I thought you’d like to poke fun at me for

I went to a buddy's cottage for US Thanksgiving this year.

He sous vided (is that a term???) a couple of turkey breasts.

It was franking glorious.
- Atomic Wedgie

Poultry is fantastic. That’s why I said meal prep. Do chicken breasts in there on Sunday and you’re golden for the week.

When it comes to turkey, dark and white meat need to be sous vide at different temps. Just FYI- I’m sure it was fine either way. I’m just a cooking nerd.

Just wanna give you props here for adding the accents.
- Atomic Wedgie

Also, If you smoke meats (ahah yeah I know), there’s no better way to reheaT BBQ, than sous vide. Even Aaron Franklin says so. I have slices of Australian Wagyu BMS 9+ brisket frozen, that I’ll pull out and sous vide for a side to some meals. It’s killer.
- RickJames77

Two observations:

1) How the frank is Wagyu brisket a side?

2) Forget about 1): I want to party with you, cowboy.

Poultry is fantastic. That’s why I said meal prep. Do chicken breasts in there on Sunday and you’re golden for the week.

When it comes to turkey, dark and white meat need to be sous vide at different temps. Just FYI- I’m sure it was fine either way. I’m just a cooking nerd.
- RickJames77

NERD!!

I went to a buddy's cottage for US Thanksgiving this year.

He sous vided (is that a term???) a couple of turkey breasts.

It was franking glorious.
- Atomic Wedgie

You can make a jail sous-vide at home by sous-vide bagging the food, heat water in a pot to the exact temp you need, preheat oven to exact temp you need, put food in pot, lid on, in oven.

NERD!!
- TheMussel

Those Finns eh

Mrs. Wedgie took a cooking course at the local community college about 15 years ago.

Since then, we have not had a single steak on the BBQ. It's seared on a hot frying pan, and then baked in the oven.

I make no apologies.

Although she just gave me a pizza oven for Christmas - so now I'm researching how to cook a steak at 700 degrees F.
- Atomic Wedgie

She would come home around 11 am. I'd be in bed, sound asleep.

She'd wake me up.

"Wake the frank up - I have a four course dinner we have to eat!"

Ummm, OK...

I know it's a new blog, but let's not forget RJ admitted to going to a figure skating exhibition.

And you frankers give me poop for throwing out half a lasagna?
- Atomic Wedgie

You did what?

Two observations:

1) How the frank is Wagyu brisket a side?

2) Forget about 1): I want to party with you, cowboy.
- Atomic Wedgie

any time you’re in Boston, man.

I have it sliced in 1/4 inch pieces that are individually vacuum sealed. So if I’m BBQ wings or something, I’ll pull out one piece and split it amongst some folks.

You can make a jail sous-vide at home by sous-vide bagging the food, heat water in a pot to the exact temp you need, pregeat oven to exact temp you need, put food in pot, lid on, in oven.
- TheMussel

And wine by soaking raisins in a sock in the back of your toilet...

Those Finns eh
- 21peter

I also love Mac n cheese and Buffalo wings. If I do that, I’m surely reheating a piece of that brisket.

And wine by soaking raisins in a sock in the back of your toilet...
- Atomic Wedgie

I'll stick to ghetto sous-vide

any time you’re in Boston, man.

I have it sliced in 1/4 inch pieces that are individually vacuum sealed. So if I’m BBQ wings or something, I’ll pull out one piece and split it amongst some folks.
- RickJames77

Oh boy, we are Jones-ing for a little Boston.

Told some friends about Block Island during our socially responsible New Years Eve celebrations - they are definitely interested.

Prices haven't come down as much as I would have expected, but it's probably still worth it.

And of course, you'd have to hit Boston for a few nights on the drive down...

I have the refrigerator of a high end restaurant right now:

I have 6 lbs Kagoshima A5 ribeye, 4 lbs Kagoshima A5 rib caps, .5lb Kagoshima A5 filet mignon, .5lb A5 Hyogo Wine Beef filet mignon, A5 Miyazaki Denver, 1 lb A5 ground beef, 6lbs Australian wagyu ground beef, 2 BMS 7-8 Australian wagyu fillet mignon, 2x same BM 6-7, 2 BMS 5-4, 2 x USDA PRIME, 2 x USDS prime bone in, 3.5lb Australian Wagyu BMS 6-7 picanha, 5lb BMS 6-7 American picanha, 5lb American wagyu BMS 6-7 tri- tip

I’m missing things too.

This is what I hate about Euro B-pool hockey.

They aren't trying to win. They don't know how to win.

They are just trying to keep the puck out of their own net.

Congrats on the 2-0 loss. You never tried to win the franking game.

Oh boy, we are Jones-ing for a little Boston.

Told some friends about Block Island during our socially responsible New Years Eve celebrations - they are definitely interested.

Prices haven't come down as much as I would have expected, but it's probably still worth it.

And of course, you'd have to hit Boston for a few nights on the drive down...
- Atomic Wedgie

The prices are down? Then book ASAP.

We usually rent my cape house from the last Saturday in June to the Saturday of Labor Day weekend.

We opened it up, because we have a lot of real estate in Boston that is hurting. So we forgo our time there to make up the difference. Once we opened a week, it was inquired upon and booked with 24 hours.

Off the top of my head, we’ve rented 6 weeks more than we usually do.

I have the refrigerator of a high end restaurant right now:

I have 6 lbs Kagoshima A5 ribeye, 4 lbs Kagoshima A5 rib caps, .5lb Kagoshima A5 filet mignon, .5lb A5 Hyogo Wine Beef filet mignon, A5 Miyazaki Denver, 1 lb A5 ground beef, 6lbs Australian wagyu ground beef, 2 BMS 7-8 Australian wagyu fillet mignon, 2x same BM 6-7, 2 BMS 5-4, 2 x USDA PRIME, 2 x USDS prime bone in, 3.5lb Australian Wagyu BMS 6-7 picanha, 5lb BMS 6-7 American picanha, 5lb American wagyu BMS 6-7 tri- tip

I’m missing things too.
- RickJames77

It's like you're a yuppie bumhole prepper.

I have the refrigerator of a high end restaurant right now:

I have 6 lbs Kagoshima A5 ribeye, 4 lbs Kagoshima A5 rib caps, .5lb Kagoshima A5 filet mignon, .5lb A5 Hyogo Wine Beef filet mignon, A5 Miyazaki Denver, 1 lb A5 ground beef, 6lbs Australian wagyu ground beef, 2 BMS 7-8 Australian wagyu fillet mignon, 2x same BM 6-7, 2 BMS 5-4, 2 x USDA PRIME, 2 x USDS prime bone in, 3.5lb Australian Wagyu BMS 6-7 picanha, 5lb BMS 6-7 American picanha, 5lb American wagyu BMS 6-7 tri- tip

I’m missing things too.
- RickJames77

https://m.youtube.com/watch?v=nRZlFHOqOh0

It's like you're a yuppie bumhole prepper.
- Atomic Wedgie

I decided I’d redirect my budget eating out in non pandemic times to local companies that source the meat and cook it myself. I’ve over done it though.

The prices are down? Then book ASAP.

We usually rent my cape house from the last Saturday in June to the Saturday of Labor Day weekend.

We opened it up, because we have a lot of real estate in Boston that is hurting. So we forgo our time there to make up the difference. Once we opened a week, it was inquired upon and booked with 24 hours.

Off the top of my head, we’ve rented 6 weeks more than we usually do.
- RickJames77

It's probably not risky, but at the back of our minds, we still have no guarantees the border will be open. Although we could still fly there.

It's probably not risky, but at the back of our minds, we still have no guarantees the border will be open. Although we could still fly there.
- Atomic Wedgie

Ah yes, I forgot about that.

We showed favoritism to mbumholes and new Englanders for that reason.

I decided I’d redirect my budget eating out in non pandemic times to local companies that source the meat and cook it myself. I’ve over done it though.
- RickJames77

We are definitely doing the same, but I'm wondering why you are buying so much gorgeous meat and freezing it.

Are you buying oysters from B&G?

For New Years Eve, we had friends over to the backyard (we are allowed 10 people in outdoor setting) and got oysters and lobster rolls.

It was franking delicious.