OT: Fresh Pasta

Cymbaline65

Well, my bride wanted some fresh pasta and blackened salmon for her V-Day dinner but due to inclement weather, got put off until last night. No BGE used here but the gasser provided the heat. I made a fresh Gorgonzola cream sauce. I must admit it rocked. True to my form, however, 2" thick bone-in pork chops tonight. Major decision is: Reverse sear, Sous-Vide or traditional?

SkinnyV

Nice, l like the fresh stuff also. I abandoned making it in the mixer I now do the flour, semolina with eggs in the middle and mix with a fork. So much better, then use the KA pasta roller kit.

caliking

Fresh pasta is the bomb, for sure. I vote for  sous vide pork chops. Steaks would have been a close call between reverse sear and sous vide IMO. I guess reverse sear could be really good if the chops are thick, like Iowa cut. 

Cymbaline65

Thanks guys.

@SkinnyV - so you think the KA pasta kit is worth the bucks?

@Caliking - good call. I'll do SV. Would you suggest DP rub on the chops first then put them in the bath. Or season before I put them on the fire?

caliking

I've only done a few SV cooks, but I like to season the meat first. If you have enough juice in the bag when the meat is done, you can try making a sauce if you like.

Cymbaline65

caliking said:

I've only done a few SV cooks, but I like to season the meat first. If you have enough juice in the bag when the meat is done, you can try making a sauce if you like.

Excellent. SV and pre-seasoned. Will try to remember to get pics. Thanks!

cazzy

Pasta and meal looks great...awesome job!

In regards to the chops...I like my results better on the egg for chops. I love the hit of apple wood on my chops and I missed that when I did them sous vide. Food for thought

Cymbaline65

cazzy said:

Pasta and meal looks great...awesome job! In regards to the chops...I like my results better on the egg for chops. I love the hit of apple wood on my chops and I missed that when I did them sous vide. Food for thought

I see your point, Cazzy. I've done them "traditional" for so many years now, that SV is attractive for no other reason than time. I'll finish on the egg with some apple or alder, around 600 deg.

Cymbaline65

The chops are taking a bath. Rubbed in DP Tsunami. More to follow.