Recent

Check Out Our Forum Tab!

Click On The "Forum" Tab Under The Logo For More Content!
If you are using your phone, click on the menu, then select forum. Make sure you refresh the page!
The views of the poster, may not be the views of the website of "Minnesota Outdoorsman" therefore we are not liable for what our members post, they are solely responsible for what they post. They agreed to a user agreement when signing up to MNO.

Author Topic: What's on the stove, oven, or crockpot today?  (Read 1488490 times)

0 Members and 28 Guests are viewing this topic.

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Venison sloppy joes, fries and GREEN BEANS


Ahh...ahh....




[attachment deleted by admin]

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Hey HD.....are those probiotics helping ya?

Offline mike89

  • Master Outdoorsman
  • Posts: 24919
  • Karma: +57/-11
aw settle down if they was blue you might eat them!!
a bad day of fishing is still better than a good day at work!!

Offline HD

  • Administrator
  • Master Outdoorsman
  • *
  • Posts: 15529
  • Karma: +57/-23
  • #1 Judge (Retired)
    • Minnesota Outdoorsman
Yes they are....and quit trying to change the subject of the GREEN BEANS!
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
ok

[attachment deleted by admin]

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Why are green beans bad for you? Lectin.
They are present in beans, including green beans. They can cause problems in the digestive system. Cooking beans can reduce the levels of lectin. Green beans contain phytic acid, which can bond with minerals and prevent them from being absorbed by the body, causing many issues. 

Digestive Health May 16, 2017



NAA NAA NAA BOO BOO...... :rotflmao: :rotflmao:


And I stayed on subject!!!!!!!!!!!!!!!!!!!   :moon:
« Last Edit: December 12/09/17, 06:56:05 PM by Rebel SS »

Offline mike89

  • Master Outdoorsman
  • Posts: 24919
  • Karma: +57/-11
who is that Reb or Del????????????? :rotflmao: :rotflmao: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline HD

  • Administrator
  • Master Outdoorsman
  • *
  • Posts: 15529
  • Karma: +57/-23
  • #1 Judge (Retired)
    • Minnesota Outdoorsman
Yeah..... but they taste oh so GOOD!
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Bobberineyes

  • Master Outdoorsman
  • Posts: 6010
  • Karma: +36/-17
Why are green beans bad for you? Lectin.
They are present in beans, including green beans. They can cause problems in the digestive system. Cooking beans can reduce the levels of lectin. Green beans contain phytic acid, which can bond with minerals and prevent them from being absorbed by the body, causing many issues. 

Digestive Health May 16, 2017



NAA NAA NAA BOO BOO...... :rotflmao: :rotflmao:


And I stayed on subject!!!!!!!!!!!!!!!!!!!   :moon:
  I wondered why I had gas!!! :mooning:

Beans...i stayed on topic tooo... :bonk:
« Last Edit: December 12/09/17, 07:10:44 PM by Bobberineyes »

Offline delcecchi

  • Master Outdoorsman
  • Posts: 3692
  • Karma: +19/-374
who is that Reb or Del????????????? :rotflmao: :rotflmao: :happy1:

Whatcha talking about?   I like green beans. And wax beans, and purple beans that turn green when cooked.
Haricot vere bring them on.

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Hairy crotch verts? :scratch: OH, those skinny french things.......  :censored:



[attachment deleted by admin]
« Last Edit: December 12/10/17, 08:31:45 AM by Rebel SS »

Offline Coffee118

  • Master Outdoorsman
  • Posts: 735
  • Karma: +12/-2
Pork CSR stew with tortellini and all the vegies with a side bowl of butter garlic and parsley mashed taters.  :happy1:

[attachment deleted by admin]
if you kick me when I'm down you better pray I don't get up.

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
 :shocked:  Now dat's some cookin'!!!! 

Offline mike89

  • Master Outdoorsman
  • Posts: 24919
  • Karma: +57/-11
that looks great Coffee!!!  gives me some ideas!!!
a bad day of fishing is still better than a good day at work!!

Offline Reinhard

  • Master Outdoorsman
  • Posts: 2384
  • Karma: +56/-68
Nice meal there Coffee!!!  Perfect for this weather.  good luck.

Offline delcecchi

  • Master Outdoorsman
  • Posts: 3692
  • Karma: +19/-374
made pot roast for the grand daughters the other day, and had a small chunk of chuck left (costco packs them two in a pack).   So I seared it up and it is cooking at 135 for about 18 hours or so.   I'll give it another little sear at the end and let you guys know how it turns out.   

Supposed to be tender and delicious....    :happy1:

Offline Bobberineyes

  • Master Outdoorsman
  • Posts: 6010
  • Karma: +36/-17
Sounds delicious del... 135 in what ?

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Thirty minutes away from scrumptylishusnous...... :smiley: :tongue:

Offline delcecchi

  • Master Outdoorsman
  • Posts: 3692
  • Karma: +19/-374
Sounds delicious del... 135 in what ?

Got it in the sous vide.   Vacuum sealed and cooking at 135 degrees until it hopefully is tender and juicy.   If it works it will be poor old retiree prime rib.  As I said this is an experiment.  The pot roast was done conventionally in a low oven braised with onion celery carrot garlic thyme bay leaf and red wine.   Yum.  Had rice and sous vide glazed carrots.  Carrots could have used another 20 minutes but still good.   

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Chicky quarters in rosemary herb sauce, hot buttered ciabatta, thick brown sugar Injun corn, and maple butter/bacon acorn squash.  *urp*  :tongue:

[attachment deleted by admin]
« Last Edit: December 12/11/17, 09:03:23 PM by Rebel SS »

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Sounds delicious del... 135 in what ?

Got it in the sous vide.   Vacuum sealed and cooking at 135 degrees until it hopefully is tender and juicy.   If it works it will be poor old retiree prime rib.  As I said this is an experiment.  The pot roast was done conventionally in a low oven braised with onion celery carrot garlic thyme bay leaf and red wine.   Yum.  Had rice and sous vide glazed carrots.  Carrots could have used another 20 minutes but still good.

Dat sounds good!   Pics Del, pics! My kay-ro's weren't quite done either with my crackpot roast the other week....al dente.  Can't mess up a kay-ro, though!  ;)
« Last Edit: December 12/11/17, 07:02:28 PM by Rebel SS »

Offline delcecchi

  • Master Outdoorsman
  • Posts: 3692
  • Karma: +19/-374
Carrots were done, but just a little too firm.   That's the thing about sous vide for carrots.  They get cooked but the firmness varies depending on how long they cook.  These got an hour at 183, but could have used more like 90 minutes.   

In the morning I will take the roast out of the sous vide and see what it is like.   Should be nice and tender.   

Offline Bobby Bass

  • Master Outdoorsman
  • Posts: 5203
  • Karma: +8/-28
Venison stew for supper with home made bread, I made home made rolls with brown sugar/cinnamon and raisins for desert, I am afraid there will be none left for morning coffee. :pouty:
Bobby Bass


Bud and now Barney working the trail again in front of me.

It is not how many years you live, it is how you lived your years!

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Carrots were done, but just a little too firm.   That's the thing about sous vide for carrots.  They get cooked but the firmness varies depending on how long they cook.  These got an hour at 183, but could have used more like 90 minutes.   

In the morning I will take the roast out of the sous vide and see what it is like.   Should be nice and tender.   


Lotsa things are better firm, Delmont.  :evil:

Offline delcecchi

  • Master Outdoorsman
  • Posts: 3692
  • Karma: +19/-374
18 hours at 135. Delicious steak like texture. Juicy. Only lost 1/2 cup liquid.



[attachment deleted by admin]

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Just right! And think of all the time I coulda saved ya on my grill! :rotflmao:
« Last Edit: December 12/12/17, 08:47:02 AM by Rebel SS »

Offline glenn57

  • Master Outdoorsman
  • Posts: 44753
  • Karma: +207/-191
  • 2015 deer contest champ!!!
18 hours at 135. Delicious steak like texture. Juicy. Only lost 1/2 cup liquid.
18 hours??????????????????? :scratch: :scratch: :scratch:wowzer................ :pouty:  yea i think i'll find different alternatives.

however Del..........i do appreciate you supporting Xcel energy keeping your boily thingy plugged in for 18 hours!!!!!!!! :bow: :bow:
« Last Edit: December 12/12/17, 09:28:01 AM by glenn57 »
2015 deer slayer!!!!!!!!!!

Offline LPS

  • Master Outdoorsman
  • Posts: 23696
  • Karma: +70/-14
The steak is cheap, the 3/4 of a day cooking time is the expensive part....   :rotflmao: :rotflmao:

Offline mike89

  • Master Outdoorsman
  • Posts: 24919
  • Karma: +57/-11
get dang hungry waiting to eat too!!!
a bad day of fishing is still better than a good day at work!!

Offline Rebel SS

  • Master Outdoorsman
  • Posts: 26405
  • Karma: +185/-50
  • "Seems like time is here and gone".....Doobie's
Would that be considered aged beef?   :scratch:      :azn: