HungryChris

Fried, local Stonington scallops, fries and coleslaw. HC

They did not give those specifics, AFAIK, but they did say they were unable to keep up with current demand, so I would imagine they will have to build out the production and distribution infrastructure before you will see it. If I had to guess, I would say not until late summer, early fall. HC

Apparently those Veggie Tots, riced veggies and roasted cauliflower were very well received "exceeded expectations" . They will be ramping up production as well as distribution and will introduce them to Canada. Based on November and December sales, they expect Green Giant to grow from sales of 507 million in 2016 to 530 to 540 million in 2017. I would say they seem to have gone over well. HC

You are one lucky person, enjoy!!!!

This morning I returned from a second eye surgery. I am extremely happy to report that even on the ride home, I could see the world clearly for the first time in about 9 months. I talked Deb into stopping so I could get sushi to celebrate. Here is my little celebration (with added meds of sort). HC

I like falafel, but it is next to impossible to come by in these parts except for this place that was close to where I worked. http://www.lazizah.net/ I would get a falafel sandwich for lunch every so often and when it was good, it was very good. I have tried to make it more than once, but it would just fly apart in the hot oil. Yesterday, I soaked dried chick peas overnight, instead of using canned ones and today I made a bit of progress. As soon as I round up the other ingredients, I will be attempting a sandwich with freshly fried falafel. Anyone make falafel on a regular basis? HC

These are something that have intrigued me for years. I have never had one, never heard anyone talk about them, but I see them in the deli counters in a lot of paces. About a week ago I pulled the trigger and bought a box without any idea about which ones are good. Here it is in my freezer door, waiting for me to work up the courage to cook it and give it a try. HC

OK, so I admit it, I'm a sucker for a Reuben sandwich. This one was made with homemade corned beef tongue from the freezer. As tender as it gets. HC

Pickled / marinated mushrooms. Whole white mushrooms were on sale at Aldi this week. It took 7 8 0z pkgs to fill this 2 quart jar. I clean and cut them, bring to a boil in salted vinegar water with bay leaves. Drain and put them into the jar with several cloves of crushed garlic, sliced onions, 1 1/2 TBS kosher salt, dried dill weed and crushed red pepper. I fill the jar half way up with distilled vinegar, add water to the 3/4 point and top off with good Italian dressing. Refrigerate for a few days and give it a shake every now and then. They are a great addition to a salad or as a snack. Here they are cooling on the deck rail. HC

Catfish made a brief appearance this morning, just long enough to finish off the last of the cream of the turnip green soup with toast. HC

Deb and I both like "Big Chicken Wine"!!!!!!

Shelby, thanks so much! I managed a restaurant for quite a few years and left with quite a few hard principles, the biggest one: Try to make it look inviting. You make yours look equally inviting from a different perspective and one that I respect just as much. Keep up the good work! HC

We had chili, salads, and thanks to @Okanagancook, a proper wine for National Drink Wine Day. I like to be a patriot, whenever possible. Especially if we get to drink wine in the process! Chili from the freezer, kicked up with a bit of cheese and chopped onion, a little salad and a Rex Goliath Cab. HC

This should work HC

It was just brought to my attention that today is National Drink Wine day. I was planning on having chili tonight. What wine goes with chili? HC

I have always seen them as blade steaks. The picture of the seven bone roast reminded me of the meal Lydia Shire made using it. She called it Braised Swiss Steak. It just looked very good.https://www.ming.com/simply-ming/episodes/season-12/episode-1225-all-in-one-satisfying-steak-dinners-with-lydia-shire.htm HC

My first shot at hash browns. Not bad, but definitely a work in process. HC

It was valentines day in Connecticut tonight. We had snow crab, TJ's wannabe champagne (from the convenient deck cooler). HC

Grilled Reuben sandwich. See details in St.Patrick and his Corned Beef. HC

I was reluctant to post here because meat cutting is a very broad subject. It really depends on what you are wanting to accomplish. I cut meat for a restaurant for a number of years. The meat cutting I did consisted of trimming and portioning boneless strip loins, trimming and breaking down top butts and cutting them into steaks and peeling, stripping and portioning beef tenderloins. We also handled prepping prime ribs for the oven. It really all depends on where you want to enter this whole process to answer your question. I believe this video of a top butt being broken down and portioned, illustrates the huge variety of skills and techniques in the process. Let me add that we broke top butts down in quite a different way, but the techniques are the same. HC

I covered it with water (with a splash of vinegar and Crystal hot sauce), because I was hoping to leach out some of the salt. It was a bit salty. Next time, I might soak it overnight in fresh water. It took almost a half hour for the natural release, probably because of all the water, but very little shrinkage. Ultimately I will try SV. HC

Time for an update on my bottom round roast CB (for a little history, see the second post in this thread). After 2 weeks in the brine, I put the beef in the IP on manual for 70 minutes, let it cool in the fridge overnight. Today I put it on the slicer and here is what I got. Encouraged, I proceeded to make a sandwich, a Reuben, in fact. I liked it. I liked it a lot!! HC

French onion soup and mini chef salads. HC

Cream of turnip green with garlic and lemon. HC

OK, it's Valentines Day. Since Deb still works, I chose to have the big meal on Friday night and opted for calamari tonight. Deb likes hers with ketchup, while I made a pepperoni aioli for mine. HC The price wasn't too bad and it did look fresh as hell. They were what I think of as the perfrect size.