Posted on 12/09/2023 6:14:52 AM PST by Diana in Wisconsin
" How do you take care of poinsettia .. " and keep the chill off the plant while in transit ?
Go to the meat department and get on of their plastic bags to cover the plant and keep the chill off .
I had never heard of Sous Vide so this was new to me at the time. I did have a vacuum sealer which works well with this type of cooking meat in a sealed air evacuated plastic bag in a hot water bath for an extended period of time. The result is incredibly tender. Great way to cook brisket, ribs, and short ribs so you do not need to spend hours standing around a smokey barbecue grill. I have cooked things in a pot on a bench in the garage. Toward the end you remove and grill for or broil for the last hour to get a crust or some char on the surface or for a smoke flavor. Also works on chicken and probably turkey.
I have used Sous Vide to cook Prime Rib. This pretty much your Prime Rib recipe done using Sous Vide! Their note on time and temperature:
"Time and Temperature
We found that cooking the rib roast at 56C/133F for 8 hours is the perfect combination. Leaving the roast in for 8 hours breaks down the connective tissue (collagen), which results in an extremely tender roast. Also, cooking it at a temperature of 133F is the sweet spot for that perfect edge-to-edge beautiful rosy color."
Sous-vide Prime Rib with Wine Reduction
At this time I do not use my cooker often. I do not generally cook large roasts except on holidays and tend to avoid anything I cannot throw together in longer than 20-30 min. ( Intermittent Fasting and sort-of Keto cooking is part of that focus)
Liz, too tempting! (But you knew that!) Ahhh...well....maybe since its the Holidays! :0
T. That is a good idea! Some of the stores around here make a point of providing coverings to put over your pointsettas for when you take them home.
Awww.......go ahead.
Thanx for the sous vide lesson.......your successes with it is a good endorsement
I really don’t care for poinsettias aesthetically at all....but that light pink one is beautiful!!!
I’m sick & still drooling over your post😋😋😋you should take over the long gone cooking thread. You & Diane!!!
Diana, sorry.
I’m sick...... & still drooling over your rib roast post....
That recipe is super special.....you have good taste.
Gotta say - I do NOT miss getting 'Bow Claw' from making hundreds of bows for wreaths and Holiday Plants this time of year!
We had an order of 25 Red points with foil and bows for one customer - that was a lot of bow-making, but we got it done. My cashiers were also on 'bow making duty' between customers so we always had a pretty good back stock of them.
Garden Center PTSD, LOL!
I’ve started making my Pot Roasts with this recipe and it is superb!
https://www.thespruceeats.com/coffee-pot-roast-3059802
Note: Any herbs you like are fine. I usually have fresh Rosemary on hand, so I use that vs. the Thyme. I cut two 6” pieces and saute them with the onions and garlic, then fish them out before I put the raost in the oven.
Made that roast for supper last night. Told Beau we’re having a selection of leftovers for supper tonight. He said, ‘That’s fine. Just don’t FORCE ME to eat any of that awful Pot Roast!’ *WINK*
Beau said, ‘........don’t FORCE ME to eat any of that awful Pot Roast!’ *WINK*..............
Cute
I'm not a HUGE fan, either. I can live without one at Christmas, but I HAVE to have my Amaryllis growing - mine usually don't bloom until February, but that's when I need blooms the most up here on The Frozen Tundra. ;)
I will admit to loving some 'Paint-Settia' we sold one season. They take a regular point, spray it with a food color dye and then toss a boatload of GLITTER all over it.
I think they had me at 'glitter!' ;) The blue ones just tripped my trigger that year.
Full disclosure: I have a creamy-white Poinsettia this season. My neighbor boy was selling them for Future Farmers of America, and I couldn’t resist. Also bought local sausage and cheese from FFA which I’ll be ‘gifting’ at Christmas.
Yes, we need that Cooking Thread started up again! :)
Okay, that’s really beautiful. And yes; glitter & women have a forever bond.😉
I will be trying the pot roast recipe! For a good while, I was taking trips to Food Lion & buying chuck roasts & London broil when they had a manager’s special ... occasionally, I scored a good price on steaks.
I probably have at least 6 chuck roasts in the freezer - usually, I just put them in the crock pot for 6 hours. A ‘proper’ recipe would be quite a step up/improvement in my dining experience!
My brother decided to go to the Christmas dinner & is driving so I don’t have to worry so much. The weather mets are saying ‘stay home’ so it’s still going to be an ugly weather day.
The pecan pie bars are made - the first batch for Thanksgiving were too thick, these IMO are too thin .... the next batch should be ‘just right’ ... I’m getting enough practice. The cranberries are cooked for the Fluff, just need to whip cream in the am. Jiffy corn pudding & baked beans to throw together & bake by 11:30. I cut some thick cardboard to line my new double decker casserole carrier & the panels should work great to keep it from sagging - should help hold in the heat, too.
I did not keep the yellow dahlia tuber - it was already rotting in places. I will have to keep an eye out for it at the store(s) next spring.
“I did not keep the yellow dahlia tuber - it was already rotting in places. I will have to keep an eye out for it at the store(s) next spring.”
‘Kelvin Floodlight’ is a Classic, so you should be able to easily find it. ;)
You will love that pot roast. It just falls apart it’s so tender. Perfect for your cheaper cuts of meat - and who doesn’t like a bargain?
Beau had four of the small butternut squash hidden from me, so I’ve got 2 big ones and 4 smalls to use up, now.
He got all of the mulching and winterizing done on the north side of the kitchen, so that’s out of the way and the mower is under cover for the winter, now.
The puppies are adorable (Plott Hounds) and coming along well. Paiute has proven to be a very good mother. Beau made a ramp for them so they can more easily get in and out of the enclosed dog box that is filled with shavings and big enough for Mama and Puppies - for now. It’s going to be ‘interesting’ when I have TWO puppies in the house in a few weeks! ‘Sunshine’ (Walker Dog) that I raised in 2019 is now a Mama and we’re getting one of her pups. She won ALL THE CHAMPIONSHIPS in Minnesota her first year out as a raccoon hunter. Good Girl! :)
Did I mention I still have fresh Parsley in the garden? Also Kale; but it takes a nuclear blast to kill off that stuff. I have a hanging basket in the greenhouse that STILL has white and purple BLOOMING Wave Petunias in it; those won’t last much longer.
Amaryllis are planted and growing, but probably no blooms at Christmastime, though my Thanksgiving Cactus is putting on a show right now and will probably keep blooming until Christmas - lots of buds still coming up. She’s an amazing plant!
Your trip sounds interesting, to say the least. I hate traveling in bad weather, but here’s hopping you get a break for some of the journey.
Just looked at the radar - it’s raining here & there are yellow/red patches to the east that missed us - storm motion is northeast. There is a big yellow patch of heavy rain headed our way - should get here about the time we’re loading food in the truck. Another patch of really heavy rain yellow/red should slip north before it would be east enough to get us. After that patch, it looks like a bit of green, then we’re out into spotty showers for the rest of the trip. By the time we need to head home (5-6 I would guess), we’ll be following the front, so driving ‘should’ be ok - might be some wet snow/ice but just on the mountain.
The baked beans are smelling divine - I think I’ll take them out at 3.5 hours (recipe says 3-4). The bacon on top is looking a bit dark/crispy around the edges - don’t want it too dark/black. The Jiffy corn pudding is in the toaster oven, Cranberry fluff in the fridge. We are taking some cheesecake assortments mom had in the freezer because the pecan pie bars are not cooperating, coming out of the pan.
I’m really tired - didn’t sleep much last night & got up at 5:30. Cooking always takes longer than you think, so I allow ‘extra’ time & it usually turns out to be just right. Coffee is not doing the trick this morning either. Hopefully, seeing everybody, which I am really looking forward to, will perk me up. Last year, mom and I were zombies - 2 weeks after dad’s funeral and we were barely functioning we were so exhausted with everything. I did eat a bunch of fried oysters - that I DO remember! I think they’re having oysters again today .... oh boy! 😋
Fingers crossed my hot dishes will fit in the new casserole carrier!
Have a good day, everybody!
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