In the Starting Line-Up
funny I started spouting off about sous vide before I read through your post.Immersion circulators/sous vide machines are gold. Do a roast. The ability to cook forever (more or less) allows you to get amazing tenderness from tough cuts. Need to pay attention to handling/temp guidelines, but worth the brief headache. Fun little gadgets. Can similarly prep burgers en masse, pop em out, sear and serve. Makes a vac sealer almost a requirement, but the uses are endless from there (brine chix parts in vac bags, use less brine, throw out the trash after).
Made some spanish chicken roulletes the other night. Big batch of "dirty beans" for dirty rice/beans. Tonight will be quick meat sauce to wipe out some left over pasta.
Kids have started to realize "dinner is different at dads." They dont have a clue. Two consecutive "south american" dishes w/ a little heat and no objections. Can't wait til I can start playing with heat more consistently.
Not sure where I'm taking the pork loins yet. Tatziki+tabouleh with naan/rice and choice of protein is a household favorite. Works decent with most leftover proteins, and is pretty damn healthy. Feta, kalamatas, etc can take things up a notch.
Whoever mentioned the wife worrying about pork, FDA relatively recently changed safe cook temp guidelines for pork. Medium->med-well is safe, juicey, FDA approved goodness.
I disagree a little about the vac sealer - I've done dozens of SV dishes in 1 gal (or bigger) freezer bags, no problem. Vac sealer might be good - but not a necessity in my book.