joeybagadonuts Posted June 28, 2016 Report Share Posted June 28, 2016 Pic didn't come out too pretty but it was excellent !!! http://i67.tinypic.com/qzfx9c.jpg Quote Link to comment Share on other sites More sharing options...
jd_ Posted June 28, 2016 Report Share Posted June 28, 2016 Looks pretty good to me. Quote Link to comment Share on other sites More sharing options...
joeybagadonuts Posted June 28, 2016 Report Share Posted June 28, 2016 Chased the paella (after getting super baked off some fine concentrates) with some pie from a local bakery. http://i63.tinypic.com/nmb394.jpg Chocolate cream, banana cream, lemon meringue , blueberry sourcream, and boysenberry Quote Link to comment Share on other sites More sharing options...
jd_ Posted June 28, 2016 Report Share Posted June 28, 2016 Pies look good. I've never had/made paella. I like that pan you used. Have a second Sous Vide cooker coming this week. Checked their site and there were no deals going on. I sent message to their support telling them we just got one 2 months ago and asked if there was any chance I could get another discount or promo code for being a return customer so soon. They gave me a $50 instant rebate to use. $129, no tax or shipping. Mom picked up the last one for me for a gift. Which one did your mom go with? It wasn't the Anova one was it? They have great customer service and a good APP to use with the cooker. Saved $100 total on the 2 combined. I'm fixing a big dinner this weekend for a belated Father's Day celebration for my wife's dad and needed to cook a few different things at different temps so needed a second one. I'm doing some steaks, but want to do more corn along with it. If you haven't done corn on cob with it yet, it is great. 183 degrees for 35 minutes. Seal corn with butter and maybe a little cilantro if you like it. It's top drawer corn. What do you or your mom use to put the cooker in? I had been using a large pot that I cook pasta in, but I just picked up one of these with my poverty contest winnings. It's good for cooking bigger batches of food for crowds. Quote Link to comment Share on other sites More sharing options...
joeybagadonuts Posted June 28, 2016 Report Share Posted June 28, 2016 I have a giant le cruset Dutch oven pot I've used. I think my mom bought one of those tubs like you pictured as it's easier to use with the wider top Quote Link to comment Share on other sites More sharing options...
Cop Posted June 28, 2016 Report Share Posted June 28, 2016 Look at that poverty stove Quote Link to comment Share on other sites More sharing options...
Cop Posted June 28, 2016 Report Share Posted June 28, 2016 That looks worse than my slop. Haha Quote Link to comment Share on other sites More sharing options...
jd_ Posted June 28, 2016 Report Share Posted June 28, 2016 I've enjoyed mine a lot. I've tried a few different things. Chops and corn tops so far. Going to start using it more. We have a few people that helped us out staying with my wife and stuff like after her accident that we want to have over for a nice dinner as a thank you. Quote Link to comment Share on other sites More sharing options...
Yanks Posted June 28, 2016 Report Share Posted June 28, 2016 Quote Link to comment Share on other sites More sharing options...
jd_ Posted June 28, 2016 Report Share Posted June 28, 2016 I saw those grill mats on TV other day. Work pretty good? Quote Link to comment Share on other sites More sharing options...
JAKEPEAVY21 Posted June 28, 2016 Report Share Posted June 28, 2016 looks good, joey love the pie lineup Quote Link to comment Share on other sites More sharing options...
Yanks Posted June 28, 2016 Report Share Posted June 28, 2016 I saw those grill mats on TV other day. Work pretty good?First time I used this one. I've I my ever cooked zucchini at my old lady's house. Chicken is for salad the next two days. Marinated in a chipolte ancho vinigarette. Will let you know how it came out on the mat tomorrow. Cut the pepper up and put it on a burger. Was a Hungarian wax pepper from my garden. Was very good. I picked it a week to soon because it was the only one on the plant and I read if you pick then before its ripe more will grow. Burger from whole foods. 1/2 pounder with onion peppers and cheddar. Was top draw. Quote Link to comment Share on other sites More sharing options...
jd_ Posted June 28, 2016 Report Share Posted June 28, 2016 Interesting to still get the grill marks through it. Seems like you'd lose some of grill flavor though. Food looks good. Mat would be ideal for things that could fall through easily. Quote Link to comment Share on other sites More sharing options...
joeybagadonuts Posted June 28, 2016 Report Share Posted June 28, 2016 Look at that poverty stoveLol. You do realize that's a wolf range, right? Look it up!!!! Quote Link to comment Share on other sites More sharing options...
Cop Posted June 28, 2016 Report Share Posted June 28, 2016 Lol. You do realize that's a wolf range, right? Look it up!!!! Haha Quote Link to comment Share on other sites More sharing options...
JAKEPEAVY21 Posted June 28, 2016 Report Share Posted June 28, 2016 First time I used this one. I've I my ever cooked zucchini at my old lady's house. Chicken is for salad the next two days. Marinated in a chipolte ancho vinigarette. Will let you know how it came out on the mat tomorrow. Cut the pepper up and put it on a burger. Was a Hungarian wax pepper from my garden. Was very good. I picked it a week to soon because it was the only one on the plant and I read if you pick then before its ripe more will grow. Burger from whole foods. 1/2 pounder with onion peppers and cheddar. Was top draw.I usually get the gorgonzola and mushroom burgers there...I'll try the onion, pepper and cheddar next time Quote Link to comment Share on other sites More sharing options...
Teddy kgb Posted June 29, 2016 Report Share Posted June 29, 2016 Quote Link to comment Share on other sites More sharing options...
HRWager Posted June 29, 2016 Report Share Posted June 29, 2016 But paella is Spanish, not Turkish Saffron most important ingredient in paella, pal Quote Link to comment Share on other sites More sharing options...
Yanks Posted June 29, 2016 Report Share Posted June 29, 2016 Interesting to still get the grill marks through it. Seems like you'd lose some of grill flavor though. Food looks good. Mat would be ideal for things that could fall through easily.Ya chicken had the grill marks. But not as good. Quote Link to comment Share on other sites More sharing options...
JTGAMBLE Posted June 29, 2016 Report Share Posted June 29, 2016 I would dust that off right now hungry. Quote Link to comment Share on other sites More sharing options...
joeybagadonuts Posted June 29, 2016 Report Share Posted June 29, 2016 But paella is Spanish, not Turkish Por supuesto que es, pero saffron de Turkey es CAJON ARRIBA!!! Ensalada! Quote Link to comment Share on other sites More sharing options...
KingRevolver Posted June 29, 2016 Report Share Posted June 29, 2016 Penne and meatballs... http://i.imgur.com/7az0vRR.jpg Quote Link to comment Share on other sites More sharing options...
FISHHEAD Posted June 29, 2016 Report Share Posted June 29, 2016 Nice Quote Link to comment Share on other sites More sharing options...
BGS 9.5 Posted June 29, 2016 Report Share Posted June 29, 2016 Teddy with chili mac, tremendous! Quote Link to comment Share on other sites More sharing options...
JAKEPEAVY21 Posted June 29, 2016 Report Share Posted June 29, 2016 Penne and meatballs... no bueno to have carbs and bread at this hour, kinger Quote Link to comment Share on other sites More sharing options...
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