Return to the Cooking Forum | Post a Follow-Up

 o
Father's Day Cooking (Warning, Pics heavy)

Posted by dcarch (My Page) on
Wed, Jun 20, 12 at 17:32

Sounds like you all had a wonderful Father's Day.

I made these for Father's Day.

dcarch

Sous Vide Strip Steak on Hosta Flowers and Grilled Pineapple
Photobucket


Photobucket

Watermelon Tomato Lettuce Salad
Photobucket


Photobucket

Sous Vide Clams
Photobucket


Photobucket

Lettuce cauliflower salad
Photobucket


Photobucket

Pulled Pork on cauliflower and Beets
Photobucket


Photobucket



Follow-Up Postings:

 o
RE: Father's Day Cooking (Warning, Pics heavy)

Oh your steak looks so good. So does your watermelon salad.
Can sous vide cooking make meat medium? I'm just curious.

Good use for hosta flowers. I like hostas for the leaves, don't like when they flower.


 o
RE: Father's Day Cooking (Warning, Pics heavy)

Oh my goodness- that cauliflower! Yum!


 o
RE: Father's Day Cooking (Warning, Pics heavy)

It's all so very beautiful. Delicious looking, as always.

Like Jasdip, I don't like hosta flowers. Does anyone know if you could, without hurting the leafy plant, cut off the straggly flowers? I love the leaves and dislike the flowers.


 o
RE: Father's Day Cooking (Warning, Pics heavy)

There's no reason to leave them if you don't like those tall flower stalks, lots of us think they distract from the leaves - the reason we grow them. Removing the flower stems won't affect the leaves one way or the other.

I hadn't thought about cooking and serving them.

Beautiful meal photos!!


 o
RE: Father's Day Cooking (Warning, Pics heavy)

Yum, the beets and cauliflower look good. funny, the only way I like cauliflower is roasted and in that salad with broccoli, raisins and bacon.

I love beets nearly any way I can get them, though.

Annie


 o
RE: Father's Day Cooking (Warning, Pics heavy)

Thank you everyone for your nice comments.

Hosta flower buds are very tender and delicious. The flower itself does not have much taste, just for looks.

Cauliflower grilled, as you know, really delicious.

I am having fun with cutting beets as thin as paper using a single-bevel knife. Much thinner than a mandolin can slice.

Jasdip, sous vide can cook meat from raw to very well done, and anywhere in between, without fail, precisely every time. That's the whole idea. You just set the temperature and walk away. Timing is not that critical. There is no skill involved.

dcarch


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Cooking Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here