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Weekends mean breakfast around here. Potatoes, bacon and cheesy eggs served on the finest Chinet. Coffee with Rumchata not pictured

@YvetteMT that steak is talking to me . that's just the way I like it and indeed , for red meat , I prefer 130 F , to the point of tenderness but not to the point of mushiness . the Elk Ive had in CO restaurant ( one in Steamboat Springs ) was lean , not fatty at all , very tender and delicious . no sense of ' fatty fullness ' one might get , and enjoy , from Prime feed lot beef, aged.

I believe this to be the case. We obviously can't directly see the field created by the coil. What we see is the manifestation of the heat created by the field through the pan--technical or practical thermography. So it's fraught to look at a photo of an exposed coil, and conclude the diameter of effective heating. Doing so is similar to judging that diameter by the circle(s) painted on the glass. Better just to decide/measure whether a given coil heats a given pan evenly enough for what you're cooking. Measure your Fissler an inch up the sidewall and see what you get...

Correct, personal harvest (this one being an archery taken adult cow from block management- privately owned land that owners allow hunters on). I've not had commercially raised elk or venison of any sort. My assumption is that with feed (be that hay or grain) those animals would of course have more fat to them and not having to forage traditionally, that would add to tenderness. I've been to farms that raise cervids (I work in agriculture) and while they aren't cattle feedlots, they are supplemented with feed of some sort. With that said the older personal harvest animals certainly lend to braising,sausage making, and sous vide. This is a steak from an elk cow past voting age, sv for 2ish hours at 130ish and then seared.(ish because my notes are downstairs). Still edible and probably could have benefited for a longer soak.

@weinoo Nope and nope. The joy and wonderment of growing up as a child of immigrants. 😁 PS: I also enunciate the L the salmon and call lettuces salad 😈

@YvetteMT please consider a series of picture of your work. thank you. BTW Im assuming the Elk is ' personal harvest ' vs commercial harvest of private herds. this might make a big difference with what ones works with . your thoughts on ' commercial harvest ?' have you tried any of that ?

Thanks. Trick will be getting partner to agree it's cooked! He's not a fan of "bloody" meat and this will be his first SV meal (I've made myself numerous steaks to get the hang of it- while he was away). I'll probably have to do a pretty heavy sear for his sake but I'm hopeful it'll be tender enough to win him over! I typically braise elk roasts, especially the ones from older critters, things like barbacoa etc. One way or another, this'll be dinner tonight!

Thanks very much for the Amy Levin reference. I like the look of what she does in that post, but I agree with you about the stark transitions in her colors. I think many people who use the marbled effect use an airbrush to spread the colors, but I have not had success--the colors never spread enough unless I use a large amount of colored cocoa butter--and that makes a huge mess. I also agree that getting the right order for light colors is crucial. I have some success using a finger (as Amy does), but it's a hit or miss proposition (some are beautiful, others turns brownish with all the colors mixing too much). I must say that Monde du Chocolat's Easter eggs are incredibly beautiful.

Reichl and Waters wrote the script for let it all hang out tell-alls. Wishing your niece all good luck on her book.

@YvetteMT Congratulations . interested in seeing how it turns out. Elk is about a zillion times more interesting than beef.

Amy Levin has a post on her Instagram (October 9th 2023 -I tried to share a link I couldn't ) showing how to do this. She uses her finger to spread the color, but I have also seen people dropping the color and then use just air with their air gun to spread it. And maybe you already know these techniques but I thought I would share. Now I want to try it too. I feel like the trick to get the look like Monde would be using really light colors in the right order. Amy's colors make the transitions a bit stark.

My first attempt at SV'ing an elk roast (4lbs) 135 for 9 hours with onion, butter, rosemary, and salt. Will dry and sear when shes done with her bath.

Yep! Only spaghetti. And in fact, spaghetti and egg noodles for chicken and noodles were the only pastas that existed in our house. Mom was a great cook and she made a lot of different things--we always had lots of different veggies and dishes, but she was not known for her international cuisine.

Dinner with gluten-free neighbors. Strip steak (SV, seared, dark miso topping), basil potato salad, Israeli salad.

The thing I like most about them - when I'm doing a trade show - they do an excellent job of cleaning the sides of the bowl of chocolate. Since I don't have water when I'm doing these shows I need to be able to hit the bowl with a heat gun and wipe it clean to continue. The other small ones I have don't - as they aren't flexible enough. The only downside compared to the other small ones I got from the dollar store years ago - is they can't go in the microwave due to the metal shank.

She's the daughter of Rodney's friends who own a gelato ingredient supply company with products imported from Italy - they provided us with some lovely nut pastes (particularly Sicilian pistachio) to play with. It was a delight to see Rodney interact with her.

Thanks for taking us along and especially for the snorkeling photos.

I'd like to add to this. My garden is on a much smaller scale than @Shelby's so I go in for a lot of companion planting and intermixing. I use either white or red onion 'sets' and plant them on the borders of the beds and interspaced with tomato and pepper plants. They are invaluable for pest control, utilize space I'd otherwise have to weed, when thinned provide a season long source of 'green onions' and you get whatever is left at the end of the season to cure and have as storage onions.

@Ann_T I have to disagree with you on those oxtails. They always taste better the next day. Salmon 'tail', egg, first of the season beet green and red lettuce, dill, chives, Italian parsley and a shot of sriracha to wake things up on a toasted WW bagel. With tomatoes and mini cucumber.

Hey fellow foodies! I recently discovered a delicious snack that I just had to share with all of you - Tikka Masala Fries! If you're a fan of Indian flavors and love a good plate of fries, then this is a must-try recipe for you. Imagine crispy, golden-brown fries tossed in a fragrant and flavorful tikka masala sauce. The combination of the tangy tomato base, aromatic spices like cumin, coriander, and garam masala, and a hint of heat from chili powder creates a taste explosion that will leave your taste buds craving more. To make these mouthwatering fries, start by baking or frying your favorite type of fries until they're nice and crispy. While the fries are cooking, whip up the tikka masala sauce. You can find pre-made tikka masala sauce at your local grocery store, or if you're feeling adventurous, try making your own from scratch. Either way, the end result will be absolutely delicious. Once the fries are ready, simply toss them in the tikka masala sauce until they're evenly coated. You can also sprinkle some fresh cilantro or chopped green onions on top for an extra pop of color and flavor. Serve them hot and enjoy the perfect fusion of Indian and comfort food. These Tikka Masala Fries are great as a snack for movie nights, game days, or even as a unique side dish for your next barbecue. Trust me, they're guaranteed to be a hit among both kids and adults alike. And if you're hosting a party, they make for a fantastic conversation starter. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to indulge in this exciting twist on the classic French fries. I can't wait to hear about your experiences with Tikka Masala Fries and any variations you come up with! Happy snacking and enjoy your culinary adventures!

Now that's a really good friend. If those were sitting in front of me I would dehydrate most of them for future use. Try using some in a risotto. Good sauteed them incorporated into scrambled eggs. They can also be stuffed. Just make sure you clean them well to remove any grit. Lots of possibilities.

Our niece, co-owner of Pop+Dutch in Provincetown on the outer Cape, has written a memoir, about her time spent (mostly) in the kitchen. Provincetown is home to a whole lot of weirdos, alternative lifestyles, what have you - so If you buy/read this book, be prepared. I haven't read it yet, but it's on its way to me the day it gets released. As she texted to us: There are probably some things that will be uncomfortable to read, so I wanted to say that you should please feel licensed to skip around! I won't be skipping (it's not like I haven't seen, or maybe even participated in, uncomfortable things). And evidently, we make a few appearances in the book! Simmering - A Kitchen Memoir

That's possibly because all it was ever used on was spaghetti. I'm venturing a guess here, and it's only a guess, that the spaghetti sauce wasn't used as a base for a quick fish stew in your homes. The less said about Hector, the better.

I love fresh radishes dipped in salt but I need to explore matching radishes with butter.

it’s a childhood comfort food for me.