I got a chub pack of pork steaks reduced at Sams.

Been doing the WT sous vide I have set up.

I use a rice cooker. I have to pay attention for the initial warm up, but if I set it at 135 on the probe thermometer, then immediately turn it off, I can wrap a dish towel around the top to stop heat from escaping and it will sit on 'warm' at 138 all the livelong day. Twice last week, I sous vided overnight, and it was 138 at night when I went to bed and 138 when I went back to sear it for lunch.

Very economical and low-maintenance.
Hot water in,
Cooker power on.
Frozen sealed steak in.
Hit 135 on the thermometer.
Cover with a towel, and
GO TO SLEEP.
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Mine was 40 min. in a 250 degree oven, pan sear 30 sec each side.
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WHAT kind of steak?
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Beef chuck boneless arm steak $3.99 a pound.



Edit: when did cows get arms?
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T-Bone Steaks on the grill. Marinating in Italian dressing and garlic salt. perforated for max seasoning. Gonna throw them on in a few hours. Will report back after the cook. Speaking of the T-Bone. There is one thing American butchers are doing wrong. They don't include the tail. And fuck me running sideways if it isn't the best part of the steak.

Here is a pic for the tail while meats in the fridge.
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Anyone ever try to whip up some donuts? Old fashioned cake? Yeast donuts? Not the canned biscuit trick, i am talking some real donuts
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Ribs and Cheese Potatoes came out great. Didn't get pics of anythong else, because i tore into everything as soon as we got to my buddy's house.




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One of my weekly easy meals when I allow myself some carbs. Teriyaki chicken over rice and sauteed vegetables. Jasmine rice takes about 30 minutes in the rice cooker. Cook marinated chicken breast in cast iron for 8 minutes a side. Veggies sauteed in pan with oyster sauce. Unconventional but I like throwing in a handful of crumbled feta cheese with this dish. Easy and healthy. When I am low carbing it, I skip the rice and double the meat portion and have more veggies.


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Looks good. Excellent looking sear on the chicken. How do you do the teriyaki?
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Throw breasts in Tupperware container. Mix of lemon pepper seasoning, Yoshida, garlic powder, onion powder and some oil. Any time I open fridge I give the container a good shake. I marinade 24 hours.
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Ever try a couple tbsp's of red wine vinegar in the marinade?

Do you pound your breasts or just massage them?
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I have not but I will next time!

I just take a big breast and cut it in half. I do nothing else to it. Plenty moist and good sear when cooked in cast iron like I do. It's the technique I have found that works the best.
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Have you ever tried making fried rice and do you ever use ginger?
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pics?
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I was just seeing if anyone has.

I just made a tube of the biscuit donuts. Not bad with coffee or a glass of milk.

Wanting to try and make some good old fashioned cake donuts.
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