Category Archives: What the Fork?

Foodie related articles.

Dinner Time!

I have a turkey!  Russell is going to get his ass over here nice and early Thursday morning because it takes all day to cook this stuff.  He’s in charge of the stuffing stuff.  We will make turkey, potatoes, stuffing, gravy, and cranberry something.

Turkey — Russell and James
Potatoes — Russell and James
Stuffing — Russell
Gravy — James
Cranberry something — James
pies — Bill
dinner roles — Bill
corn — James
Green Salad — unknown !!!!!!!!!!!!!!!
cheese ball, you know red and orange ?!!!
more stuff ?

Brine:  brown sugar, molasses, bay leaves, true cinnamon, pepper corns, crushed red peppers, and apple cider vinegar.

Ice cream obtained!

I still have several tomatoes but no other salad fixin’s.

Come any time.  If you need to do some cooking, let me know!

I have plenty of garlic if you need any.

Overeating as an art form…

Dinner Time


Sous Vide Lamb Taco Night


  • lamb
  • salsa
  • vanilla-honey yogurt (also goat cheese available)
  • cabbage
  • shallots
  • chopped mint (in case the salsa is too hot)


  • sous vide 135f for ~48 hours, shred (go longer next time as shredding was challenging)
  • cumin
  • cardamom
  • cloves
  • thyme?
  • garlic
  • lemon
  • peppers (dried ground)
  • salt


  • onion
  • tomato
  • mint
  • chilies (serrano, jalapeño)
  • peppers (dried ground and black)
  • garlic
  • lime juice
  • salt

Black Bean Concoction

  • black beans
  • chilies (serrano, jalapeño)
  • peppers (dried ground)
  • onion
  • garlic
  • salt

Also made some garlic confit for fun.



Meatloaf and Baked Mashers

mom’s recipe modified:

  • 1.22 lbs beef (“stew meat” ground)
  • 1 cup oatmeal blend
  • 2 shallots chopped
  • 1 egg
  • 1 can tom paste
  • salt, pepper (white, black, and cayenne)
  • 1 T sage (fresh)
  • 1 t Worcestershire

bake 350f 60 minutes


  • 4 russets boiled and riced
  • butter (less than half cube)
  • cream (heavy heavy)
  • pepper
  • salt
  • spread into greased cookie sheet

bake 350f 40 minutes (share oven)

I finished the potatoes for maybe 6 or 8 minutes under the broiler because I wanted more browning.

Timing is useful.


Beans, Hazelnuts, Sausage, and Mushrooms

  • toast hazelnuts in cast iron skillet and set aside
  • sauté shallots
  • sauté garlic
  • move shallots and garlic to perimeter and sauté mushrooms
  • move mushrooms to perimeter and sauté sausage
  • add beans on perimeter
  • add salt, pepper, white pepper, and cayenne
  • move all to perimeter and add wine and chicken stock (1:2)
  • reduce by half
  • finish with green onions and re-add hazelnuts and mix completely
  • toss with pasta (farfalle)

Meatloaf, Brussels Sprouts, and Baked Mashed Potatoes

meatloaf (meatlove)

  • sous vide beef (stew chunks) 129f 5 hrs?
  • beef jello
  • pork jello from sous vide bacon
  • sausage & beef (from above)

mom’s recipe modified:

  • ~1/2 lb sweet Italian sausage
  • ~1/2 lb sous vide beef (sliced/chopped by hand)
  • 1 egg
  • 1 can tom paste
  • salt, pepper (white, black, and cayenne)
  • 1 T sage (fresh)
  • 1 t Worcestershire
  • 2 T chopped onion
  • 2/3 cup oatmeal blend
  • beef jello & half of pork jello (from bacon)

bake 350f 60 minutes


  • boiled russets (2)
  • mashed with salt, pepper, butter, cream, and sous vide garlic confit
  • cupcake tins and bake (40 minutes) with meatloaf

Brussel’s sprouts (17)

  • sauté (brown) stirring
  • bacon (3 strips) chopped
  • add rest of bacon jello
  • simmer to finish in white wine and pomegranate molasses (10 minutes) keep moving

Rice with Pork Jello and Buttermilk

Just tossed some stuff together because I was hungry.

  • rice
  • pork jello
  • buttermilk
  • water
  • dried mushrooms
  • salt
  • pepper
  • cayenne
  • garlic confit
  • smoked blue cheese
  • bacon (chopped and fried)
  • chopped smoked pork loin

The pork jello was from when I sous vide cooked some pork rib racks.  Love the pork jello!

The pork loin was a small bit of leftover from whatever.  It was really good but there wasn’t enough to make a sandwich.  Chopped it.

The liquids were three-to-one over the rice, but the mushrooms were dried so it was wetter than usual rice but really just about perfect for this dish.

I used a bit of water to deglaze the small cast iron pan I used to sauté the bacon.

It was amazing.  Would have liked some crusty bread to go along but I didn’t want to go to the store.

Lemon would have been a nice addition.

Eat hardy!


Rice with Garlic Confit and Pork Jello

Made an interesting variation on a rice and dried mushroom theme of mine tonight.  Here is the basic approximation.

  • 1 C Jasmine rice
  • 1.5 C water (only because I had no stock thawed)
  • about half cup pork jello
  • half jar mango ginger chutney
  • 4 dried shiitakes chopped
  • ~ 2 t cayenne
  • ~ 4 T garlic confit

Pork jello is what I would call the coagulated juices from cooking pork.  This came from resting a large piece of smoked pork loin.  Yay for meat jello!


Garlic Confit via Sous Vide

Found this recipe for garlic confit and wanted to have a go at making some via my sous vide cooker.

  • 4 bulbs garlic
  • 1 shallot
  • ~ 1/3 cube butter (saute shallots)
  • ~ 1/3 cup olive oil
  • ~ 1 T salt
  • ~ 2 t smoked paprika

I put mine is the cooker for about four hours at 190f.  After which I ran it through the blender until it was smooth and refrigerated it overnight.

Have fun!


If you make toast, spread on some butter, and then spread on a thin layer of this confit you will eat the best garlic bread ever.  Super yum!


Goose Breast, Flank Steak, and Shrimp in Sous Vide

I went full multi-tasking in my sous vide cooker today.  I set the temperature to 127f and made two things for dinner today and one for tomorrow.

I started goose (for tomorrow) and flank steak (for this evening).  When dinner time was finally approaching I added some shrimp into the cooker.

Goose Breast: 1.5 days

Flank Steak: 6~7 hours

Shrimp: 15 minutes

Trying to make the fullest use of the time and heat energy.


Sous Vide Chicken Thighs

Found this great article which delved into chicken thighs.

I went ahead with 150f and then grilled them over open flames from an ash fire.  Very quickly, of course.  Just wanting to render the fat, burn some of it off, and put a bit of a char on the outside (hence a hot fire licking flames).  (I went with about 90 minutes.)


Easy to prepare ahead of time.

I pulled some of these out of the refrigerator the next day, put them in the sous vide cooker at 99f for maybe an hour to warm them up again and cooked them in the same fashion over another ash fire.

I can store them in the freezer as well which means I can prepare many chicken thighs in this manner and distribute them into the freezer for future use.  Also if I had a large barbecue I could prepare a heaping plate of what are essentially cooked chicken thighs for quick charring on-demand.