Beef and bean chili with roasted peppers and tomatillos. And the no-knead bread modified a bit; I added chipotle seasoning and rolled cheddar cheese in it. I’m really excited, and the chili will be lunch at work all weekend.
Poached haddock with sides of fettucine with olive oil and asiago and a nice spinach - portabella mushroom salad.
Last night was Chinese takeout of veggie lo mein, dim sum and hot and sour soup. The leftovers made a good lunch today.
I had linguine with sauteed mushrooms and parmesan cheese and the kid had linguine with hot italian sausage and tomato sauce. I’ve got a pan of crunchy topped brownies cooling on the sideboard for munching on later tonight.
Grilled salmon filets. Whatever else I can dig out of the pantry.
A chicken shawarma-type thing and probably some lentil-and-bulgur soup. Feeling Middle Eastern today.
Spaghetti carbonara. So full of bacony, cheesy goodness. And yet so simple. Cook up some chopped up bacon and garlic and some spaghetti, crack two eggs into a bowl and add the spaghetti. Stir it up good, add the bacon, garlic and some parmesean cheese and voila! Heart attack on a plate! Except I used whole wheat spaghetti, so that saves me.
You and I have very different views of what constitutes big bucks - I’d call $450 big bucks.
OK - I admit it, I’m just insanely jealous.
I was more responding to the "commercial"part of it - it’s not a commercial machine, it’s meant for home use. $450 is certainly big bucks! It was a special gift for my 40th birthday.
We ate the ribs tonight and they were pretty amazing. I’ve never had ribs so tender & moist, they fell off the bone in big juicy bits. The only nitpick is they were a bit salty - you really have to watch the seasoning when they cook for that long, a little goes a long way.
Sous vide is just so damn easy. We keep trying to check on the food as it’s cooking because it’s so ingrained in me to do that, but there’s nothing to do. Seal it up, drop it in, and walk away until it’s time to eat and no worries that it’s going to come out anything less than perfect. Even plain chicken breasts turn out amazing in this thing. If more home versions keep coming out, I think in a few years they may become as ubiquitous as crockpots.
At this very moment, am enjoying brown rice pilaf over broccoli, carrots, snow peas, and Morningstar “chicken” veggie burgers. All washed down with New Belgium Ranger IPA.
Man, dopers eat so well. I’m so glad I started the thread in hindsight
Woah, that is some serious stuff Athena. Would you mind starting an “ask the person with a sous vide supreme” thread? I mean, at $450 it’s out of range for a few people, but if it’s as good as you say it is (taking over crockpots soon!?!) then I’m just dying to know more 
Chicken thighs baked with garlic and rosemary. Sweet potatoes. Salad: raw chopped broccoli, red bell pepper, and chickpeas dressed with crumbled feta cheese, plain yogurt, garlic,lemon juice, and sunflower seeds. Unfortunately, dinner was derailed by several handfuls of Doritos Cheeseburger flavor chips - those things were TASTY!
Mmmmm!
All I can say is that it works for me. You don’t really taste the lemon with all the soy in the mix, you just get a bit of brightness and sweetness to round out the flavors.
I’m going back on the Atkins diet soon, so am cleaning out all the carbs from the refrigerator. Tonight I had a ginormous salad, using up a lot of the veggies. I’ll try to finish off all the carbs Friday, then start on the diet Saturday.
So I’m lame and didn’t make either dish. Instead I had a surprisingly good frozen pizza. Fred Meyer has some tasty store-brand pizza!
I made some freedom fries and had two apples. Topping it off with a tall styrofoam cup of Squirt. I know, I live like a king.
The last dinner I made at home was parmesan chicken with penne pasta. Simple but delicious.
We’re eating out for most of the weekend since it’s my birthday. Today I have a company dinner and the boyfriend has class until 10:30pm, so no meals at home.
I enjoyed grilled steak (unsure what cut), green beans, and homemade wedge-cut french fries. Drool, drool.
Yeah, the lemonade is absolutely fine. A lot of those Middle Eastern shish-kabobs/shashlik and similar things have lemon in the marinade, so why not? Powdered lemonade is also a “secret ingredient” in many a barbecuer’s rub recipes (although I personally do not use it myself.) The shawarma I made for myself today had plenty of lemon juice in the marinade (though not exactly lemonade, still it wouldn’t have made much a difference, I think), and I had some red peppers in the wrap, too.
Well hell, I’m hardly an expert, but sure! I’ll go start it now.