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I continue to make my Pork Carnitas Logs. Set II : 48 hrs SV , 130 F , rapid chill . GE-IDS set to 200 F , logs placed at start up. takes 20 min. 200 F 1 hour , then 180 F , and rotation each hour . these are 4 hours total : sliced in 1/2 , Vac'D , and Fz. PCL III is in the GE now. I plan on making 5 - 6 total. very good for sandwiches , actual Carnitas , and etc. my goal is to get the tenderness from the SV , and the smoke from the GE. I like the final temps to be less than 145 F the bag Jus is saved , and Fz into a brick , and Vac'D and Fz . its delicious , and I plan to use a tbs or so from Fz for Carnitas.

After the heat wave ended , one of my favorite dinners : Linguini w fresh Campari tomatoes , Durot basil and garlic , two eggs , Penzey's Tuscan blend for the tomatoes , Tj's parmesian-ish as delicious as its always been.

I made chayote al vapor for a potluck yesterday. Simple and delicious, just chayote, serrano chile, salt, and cilantro. To make a more substantial (and spicy!) lunch from the leftovers I sauteed white onion, chorizo, and pickled jalapenos, tossed in the chayote, and finished with feta cheese, fish sauce, and Mexican oregano.

@blue_dolphin great looking crust.

Safe to eat, just peel them. For more details, search 'potato skin scales'

Baked five mini baguettes this morning using a dough that had a 48 hour fermentation. Decided to use some of the dough for a quick Margherita Pizza that I threw on the grill. Moe's breakfast.

Thanks for the pointer. I'm always looking for easy and tasty recipes, and I'm always on the lookout for something for the Instant Pot.

This, and several like it, was found in a bag of Trader Joe's organic Yukon Gold potatoes. Perhaps someone here knows what it is and whether or not it poses any health risk. The potatoes have been in the fridge for a couple of weeks, and did not have this growth on them when purchased.

Dinner was a favorite recipe from Jody Adams In the Hands of A Chef that I haven't made in a few years. Fazzoletti with lemon cream, pistachios, spinach and roasted tomatoes.

It is certainly possible to make the noodles at home, but extremely few people do. It takes a lot of skill and it's considerably cheaper here to buy them pre-made. The actual dish is easy once you have the noodles.

This serious eats recipe is one of my fave curries. It calls for fire roasted tomatoes so definitely worth trying if you have a can spare. https://www.seriouseats.com/pressure-cooker-butter-chicken

Very good point - this would definitely work too. Doing it with the grill on is hot work and my eyes were not thanking me after!

With good timing for this topic, The Cookup With Adam Liaw played a past episode where guest Victor Liong made Biang Biang noodles. We get the show every day and it is hard to figure out which are old episodes and find them on line. This one was Season 6, episode 36 for those of you who can access SBS on demand. It was really good to see the process of making the noodles and the rest of the dish. He emphasized that it possible for the home cook. Watching the noodle making was a blast and the other guest was really excited to try. One of the hints was to press a chopstick into the log of dough before stretching and then pull it apart along that line. Looked like a second set of hands helped with that.

We had Korean fried chicken wings. This recipe is easier to make than the one I used to use but it still is as messy to eat. We had it with rice and kim chi.

Three berry frangipane almond tart, apricot coulis, roasted apricot gelato.

@rotuts You pretty much nailed it, you’re a great sleuth! Trim crust(TJ brioche), place bread between very lightly dampened paper towels. Roll gently to flatten and elongate slightly. Fill with your choice..this was ham, HB egg, mayo, mustard, sour cream,sriracha, very finely diced celery, salted and rolled in paper towel, pickle relish, also blotted dry, chives, parsley. ETA when rolled you can use the dampened paper towel to torque it a bit prior to slicing. @rotuts

My first meal of the day was later than usual, could be called lunch, but it follows along from yesterday’s breakfast so I’m putting it here. It’s another from Pizza Night:Asparagus and Prosciutto Slab Pizza, and like yesterday’s, it’s baked nekkid and topped post-bake. Is this even a pizza? I dunno but I figure breakfast people are less likely to at me for it 🙃 Same pan pizza crust, brushed with olive oil and baked. Topped with “thinly sliced” Camembert (Really? Can a liquid be thinly sliced 😮?), shaved asparagus dressed with olive oil and salt and prosciutto, also thinly sliced, of course. I dunno if it was pizza or breakfast but it was very tasty!

@OlyveOyl Wow . looks delicious. Im not sure what a brioche pinwheel is some sort of brioche bread or other form of brioche flattened , then filled and rolled , the sliced ? love to hear more of how you did that. TJ's has brioche bread , Id love to use that for a ' roll ' thanks

Tomatoes with assorted herbs from the terrace, vinaigrette. Brioche pinwheels with ham/egg salad and sorrel. Three berry Frangipane with roasted plum gelato.

I've been cooking and taking pictures, but have not been posting. So, apologies for the dinner photo dump! A clean out the fridge dinner of stir fried chicken, peppers, garlic scapes, and bok choy with lots of scallions and cilantro There was an old bag of pretty stale potato chips in the pantry, so I crushed them up, coated chicken with them, and served it over a big salad. My CSA gave me about three pounds of spinach, so I made it into a pasta sauce to use a bunch of it up in one meal. Another clean out the fridge dinner of roasted peppers, broccolini and cherry tomatoes with feta over garlicky orzo We had fajitas another night. No pictures of those, but I used the leftovers to make big salads on the day it was 101 degrees here. Steak salad for husband, niece and nephew and chicken salad for my sister and me. Last night I tried a NY Times Cooking recipe for grilled honey-lemon-tahini chicken thighs, served with rice pilaf, flatbread, and yet another salad. I thought I had finally made a good dent in the salad greens from my CSA, but they dropped off a box this morning with seven more heads of lettuce in it...

Sticking with the fruity theme... Honey and Grand Marnier roasted figs, with crème fraîche. One of the fig trees bears fruit around now, and again in early September. The ones at this time of year are always disappointing, so this was an attempt to zhuzh them up a bit. Unsuccessfully, as it turned out.

Bok Choy/Ckn tortilla

Peaches poached in white wine and vanilla... Served with a little Madagascan vanilla fromage frais and a drizzle of the poaching liquor... Can't imagine I'll eat anything better this summer.

I feel like I'm at a Benihana!

@&roid very fine technique on those coatings. If one doesnt want to do the very very thin coatings on a hot hot grill, after the first thin coating and heat , let the surface cool , then apply the next thin coating and heat up until cured. cool down , and repeap this takes quite a bit longer , heat , cool . heat but you dont have to hurry so much evening out the oil each time. Thin is key. the thinner the better.