billyhill

Navy beans and ham with corn bread.

Braised beef. Spoon tender.

I cook in quantity for the week. It does not really conform to a formal breakfast, lunch, and dinner. I live away from the house 4 days a week. So if I am to affordably feed my family away from the house, I have to plan ahead. Mass quantities are the order of the day. Today I made; stewed pork with white wine and mushrooms, hybrid braised beef (French-Irish death match with red wine and beer), and navy beans and ham with corn bread.

I bought 3 of his cook books, his recipes are very reliable

Ugly scones often taste the best.

SV about 1 1/2 lbs pork loin, 3 hours at 140. Added to a "gravy" base that included home made chicken stock, Sav Blanc, onions, shallots, garlic, carrots, and celery. Thickened with beurre manie. Not bad at all on jasmine rice.

This is relevant to my interest. I am also a big fan of Chilindron. If I can make it work, link to follow. https://honest-food.net/spanish-chilindron-stew/ Hank Shaw is a beast.

Venison french dips. No pics, they were gone. Had mine breadless. It is not the same.

Hardee's fed us during the work week. Bacon, egg, and cheese biscuits. This weekend, stuffed jalapenos with scrambled eggs and chorizo with potatoes and eggs are on the agenda.

Planning for next week now. I cook ahead for the week and cook again on Wednesday when we return home. A venison sirloin tip is going into the SV tomorrow. Son has requested coq au vin and that is doable. Peas (pinkeye purple hull from the garden) and cornbread will be done. A venison loin is defrosting and will get eaten somewhere in there.

Guilty as charded

I definitely married up.

Anyone tried pork loin SV in the style of a confit? I tried an old school confit of it back in the day, I'm trying to find another way that is easier. Also, I am assuming I could use duck fat instead of rendered lard. Last time I rendered any quantity of lard in the house, my wife hated the smell and said never again.

140 to 142 is my happy place. 3 to 4 hours.

It seems to pass muster. I fed some to a self described gumbo aficionado and it got a good review. The bitter edge I tasted at one point seemed to fade away as it continued to cook.

My son approves.

Hope this works.

For some reason my roux seems thinner than I expected. Houston, is there a problem or my expectations off? 2 cups flour to 2 cups of canola oil.

The state of the roux a little over 1 hour in. Oven method.

Thinking about gumbo for tomorrow night. I have never made it before. Going to use fifi's recipe from the gumbo challenge or a Prudhomne (spelling?) recipe I have been carrying around since the 80's..

I have been craving smoked leg of lamb. That makes my mouth water.

They came from. The carcass of the turkey I SV last night. I would buy them in Bulk if they were available.

SV another turkey breast yesterday. I forget who inspired it with a previous post but an open faced hot turkey sandwich with mushroom gravy was the fruit of that labor.

Turkey oysters, blackened and served eggs and spinach.

Your guessing was just about perfect. Thanks for the prompt.