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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

# Modern Tuscan Take on Traditional Southern New Year's Grub

Posts: 11,289
edited January 2013
Down here in the "South" it's considered good luck to eat black eyed peas, cornbread, and greens on New Year's Day. TFJ put a Tuscan beatdown on a southern classic. Unfortunately, only egg related part of this was the bacon we made (it was in the Black Eyed Peas and th Chicken).

So we basically did the Meat Glue/SV Chicken again but this time she stuffed with smoked fontina, Marsala mushrooms, shallots and fresh basil. Soooooo good. Wow.

For the black eyed peas she did a Tuscan take by adding bacon, shallots, garlic, Italian stewed tomatoes, sherry and spinach (the spinach was our greens tonight)

For the cornbread, she did a Polenta with Parmesan, butter, and rosemary. It was awesome. I need a nap.

Happy New Years all.

Centex

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«1

• Posts: 1,878
Looking good as usual CT...Happy New Years.
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• Posts: 11,178
Yeah, I'd hit that.  Gotta love them microplane grates - cut cheese so thin it melts when you exhale on it.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 5,817
That looks great Cen!  What temp did you SV the chicken and how long?
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• Posts: 11,289
cazzy said:
That looks great Cen!  What temp did you SV the chicken and how long?

147 for 4 hours when you double up the breast like that. normal breasts are done in about an hour but when you double thickness you quadruple time in a SV. I'm sure NOLA knows why. I just read chart. Charts are good. I'm going to eat nothing but rice for a month. I am fooded out

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• Posts: 11,178
cazzy said:
That looks great Cen!  What temp did you SV the chicken and how long?

147 for 4 hours when you double up the breast like that. normal breasts are done in about an hour but when you double thickness you quadruple time in a SV. I'm sure NOLA knows why. I just read chart. Charts are good. I'm going to eat nothing but rice for a month. I am fooded out

$\pi r^2\,$ is the area of a round thang, like a cross section of a log.  You double the radius (or diameter) and you get more than double the area you need to cook - more like 4x.

3.14 x 2^2 = (2" radius - 4" diameter log) = 12.5 square inches.
3.14 x 4^2 = (4" radius - 8" diameter log) = 50.2 square inches.  >4x more area/mass

I'll be on a rice a bean sprout diet for a while.  Right after I eat a few pounds of this bacon I just finished smoking.

______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 14,131
Very interesting.
Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

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• Posts: 265

cazzy said:
That looks great Cen!  What temp did you SV the chicken and how long?

147 for 4 hours when you double up the breast like that. normal breasts are done in about an hour but when you double thickness you quadruple time in a SV. I'm sure NOLA knows why. I just read chart. Charts are good. I'm going to eat nothing but rice for a month. I am fooded out

$\pi r^2\,$ is the area of a round thang, like a cross section of a log.  You double the radius (or diameter) and you get more than double the area you need to cook - more like 4x.

3.14 x 2^2 = (2" radius - 4" diameter log) = 12.5 square inches.
3.14 x 4^2 = (4" radius - 8" diameter log) = 50.2 square inches.  >4x more area/mass

I'll be on a rice a bean sprout diet for a while.  Right after I eat a few pounds of this bacon I just finished smoking.

As Justin Wilson used to say...."Pi r square.........cornbread are round!"
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• Posts: 11,178

cazzy said:
That looks great Cen!  What temp did you SV the chicken and how long?

147 for 4 hours when you double up the breast like that. normal breasts are done in about an hour but when you double thickness you quadruple time in a SV. I'm sure NOLA knows why. I just read chart. Charts are good. I'm going to eat nothing but rice for a month. I am fooded out

$\pi r^2\,$ is the area of a round thang, like a cross section of a log.  You double the radius (or diameter) and you get more than double the area you need to cook - more like 4x.

3.14 x 2^2 = (2" radius - 4" diameter log) = 12.5 square inches.
3.14 x 4^2 = (4" radius - 8" diameter log) = 50.2 square inches.  >4x more area/mass

I'll be on a rice a bean sprout diet for a while.  Right after I eat a few pounds of this bacon I just finished smoking.

As Justin Wilson used to say...."Pi r square.........cornbread are round!"
I Gawr-On-Tee it true!!!
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 5,059
@C-T-taking it up another notch for 2013??  Great cook-hope all the traditions for the new year work out for you!
Louisville
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• Posts: 5,817
So Cen, explain to me again why chicken is safe @147 SV?
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• Posts: 5,735
Yeah, I'd hit that.  Gotta love them microplane grates - cut cheese so thin it melts when you exhale on it.
Great looking food, compliments to TFJ and you CenTex.
Regarding the micro-plane, I've had one of these for two or three years, made in USA and Canada. Amazing how far a small block of Romano or Parma will go with this thing....
Delta B.C. - Vee-Gan: old Indian word for poor hunter.
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• Posts: 11,289
cazzy said:
So Cen, explain to me again why chicken is safe @147 SV?
well chicken is actually safe at 140 after a period of time but the texture is mushy. 147 is the perfect temp for texture and safety in chicken breast.165 is super safe for chicken because everything dies instantly at 165. You get the same safety at 147 after an hour and much better texture than having to burn the tails to get the thick part to 165

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• Posts: 5,817
edited January 2013
So 147 for a hour for chicken breast is the key huh? Followed by a quick sear of course.

Do you have to vacuum seal each piece separately or can I put a few in each bag?

Also, costco sells frozen breasts that are wrapped individually...have you done those?
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• Posts: 26,177
Lookin good partner! Why don't you sell me your egg since you don't need it anymore?

Steve

Caledon, ON

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• Posts: 11,178
Lookin good partner! Why don't you sell me your egg since you don't need it anymore?
You fire up the SV yet?
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 26,177
Have been working over the holidays. So far, ribeyes, porterhouse, beef standing ribs and an excellent pork tenderloin last night. Was going to do BSCB tonight but just got home. If we clean up this job before the weekend I'll have some playtime. Want to do some fish asap and pork belly and duck confit. Loving it so far. The queen is very happy with my Christmas gift as well.

Steve

Caledon, ON

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• Posts: 11,178
That's all that counts.  You need to fix your picture issue.

The queen in this household is going to be pissed when she comes home from work tonight....the whole house smells like burnt fish oil.  Precisely because I'm burning fish oil.  Got a wok today and I'm on the 3rd cycle of seasoning - using fish oil tablets.  Didn't have any flax seed oil, and the fish oil is more or less the same polymerizing stuff.  I'm going to switch to canola next cycle because it's getting to the point I can't take it.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 26,177
Are you opening the fish oil capsules? Might this be a task better performed on the egg? Just sayin'

Steve

Caledon, ON

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• Posts: 11,178
hahaha.  gulp.  yes.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

·
• Posts: 11,178
I need to cook up some bacon to mask the smell.  I just smoked 12 pounds of it last night.  Duroc pork belly.  Ate some this morning.  Special stuff.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 265
That's all that counts.  You need to fix your picture issue.

The queen in this household is going to be pissed when she comes home from work tonight....the whole house smells like burnt fish oil.  Precisely because I'm burning fish oil.  Got a wok today and I'm on the 3rd cycle of seasoning - using fish oil tablets.  Didn't have any flax seed oil, and the fish oil is more or less the same polymerizing stuff.  I'm going to switch to canola next cycle because it's getting to the point I can't take it.
Maybe you should have used WD 40.
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• Posts: 11,178
That's all that counts.  You need to fix your picture issue.

The queen in this household is going to be pissed when she comes home from work tonight....the whole house smells like burnt fish oil.  Precisely because I'm burning fish oil.  Got a wok today and I'm on the 3rd cycle of seasoning - using fish oil tablets.  Didn't have any flax seed oil, and the fish oil is more or less the same polymerizing stuff.  I'm going to switch to canola next cycle because it's getting to the point I can't take it.
Maybe you should have used WD 40.
couldn't have smelled any worse, and I'm not averse to fish smells.  I opened the front and back doors and it's airing out pretty well.  Freezing effin' cold, but that's just temporary.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 26,177
Poor baby...how cold is it?

Steve

Caledon, ON

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• Posts: 11,178
48F.  But it feels like 44.  I had to wear long sleeves today.  Yeah, we're pussies.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 26,177
16 F here now but we only get another inch of snow so that's a good thing

Steve

Caledon, ON

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• Posts: 26,177
And the gas company came today and didn't turn it back on when they finished. Both fireplaces are gas and so is the heat.

Steve

Caledon, ON

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• Posts: 11,178
That's terrible.  Better get out your snuggies.....

______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 26,177
Soooo, there's a pot of cold chili on the gas range, so I dump it into another pot and put it on the induction cooktop and turn the electric ovens on....Thank God I married a blonde. B-)

Steve

Caledon, ON

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• Posts: 11,178
...and at least the world wide interwebs don't run on gas.
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat

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• Posts: 11,289
cazzy said:
So 147 for a hour for chicken breast is the key huh? Followed by a quick sear of course. Do you have to vacuum seal each piece separately or can I put a few in each bag? Also, costco sells frozen breasts that are wrapped individually...have you done those?

you can put several in one bag but if you double them up, quadruple the time as mentioned above. As long as they are not touching you the will be done in an hour or so. You can use the individual Costco breast and drop them right in frozen. They are perfect. I would add 15 minutes or so if you drop them in frozen

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