What's cooking?

Just successfully made quiche lorraine

That looks delicious! I love quiche.

Right now I'm trying to find out how to warm or cook presmoked turkey drums. I'd like to Sous Vide them but I'm open to any method that gets it done.

God, forgot to not open that before lunch. That looks great @Leefiish

You're working on lunch and I'm trying to figure out supper.

Probably leftover flatiron steak and I'm thinking peas and hash browns as accompaniments. I want something relatively easy. Or maybe a super easy fried rice. Yup, beef fried rice it is.

Lee, that looks wonderful!

Fried rice is one of my favorites. I often make extra rice to have some over to fry.

On the turkey drums - Sous Vide is probably best.

Reviving the what's cooking thread. Tonight was comfort food night in my house. I made grandmas meatloaf (sub turkey) mashed potatoes, and, upon request from my daughter who is missing her two front teeth, corn on the Cobb. It was truly a joy watching her attempt to eat it.

Reviving the what's cooking thread. Tonight was comfort food night in my house. I made grandmas meatloaf (sub turkey) mashed potatoes, and, upon request from my daughter who is missing her two front teeth, corn on the Cobb. It was truly a joy watching her attempt to eat it.

looks yummy. my stepdad is waiting for his dentures to come in. as a joke, my mom put an ear of corn on his plate for dinner last week.

Reviving the what's cooking thread. Tonight was comfort food night in my house. I made grandmas meatloaf (sub turkey) mashed potatoes, and, upon request from my daughter who is missing her two front teeth, corn on the Cobb. It was truly a joy watching her attempt to eat it.

looks yummy.  my stepdad is waiting for his dentures to come in.  as a joke, my mom put an ear of corn on his plate for dinner last week.

That's hilarious! She got it off there but she had to contort her mouth so she could use her teeth on the side.

I had a whole packer brisket that I had scheduled to BBQ this weekend, but I don't like putting my electronic controls out in thunderboomers and that's exactly what's forecast for the weekend. Sooooo, I put the marinade in a foodsaver bag, sealed it and it's in the SousVide bath as I write. It'll cook at 150°F for 48 hours. I wanted to add some liquid smoke, but I forgot to as I was following the marinade recipe and I forgot to write it in. It should still be good.

BTW, this is an experiment. I never did a fresh brisket in the SV before.

Edit: I injected the SV bag containing the brisket with 15 ccs of liquid smoke this morning and the aroma coming through the bag tonight smells like BBQ. Of course it's not real BBQ.

Edit: I prefer my brisket BBQed. This is bland, but it had to be cooked. It's an example of why BBQ sauce exists. :-)