billyhill

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.

Slowly starting to cook again, Saturday it was SV pork chops. Sunday, SV venison roast. 135 for 24 hours. It was amazing. Many thanks to @gfweb for the inspiration.

Sounds weird to say it, salt. I guess I grew up in a salt averse house and we never ate out much. I think I got use to it and internalized it in my own cooking. I will never forget a former manager at the expo station setting me straight, "What do I look like, the bleepity bleep bleeping surgeon general to you? I sell flavor, put it in there." It changed everything and got me wondering what else I was missing.

Looking at the recipe, I am pretty sure our version is up onioned.

Basque chicken is chicken pieces seasoned and cooked with an absurd amount of onions that are allowed to reduce and caramelize in the oven. Recipe came a homey French cookbook by Loomis. I will post the recipe or send you a jpg. of it if you wish.

Much love.

Anyone ever tried Basque chicken? Onion heaven.

Oooooh, I love king oysters. I can usually get them at the Asian mart in th he big city at a reasonable price. A visit usually provokes a swarm of omelets and other dishes featuring them.

It has become a family favorite; With eggs, potatoes, or eggs and potatoes, it delivers.

Mexican (homemade). Santa brought me a real grinder and sausage stuffer, so Spanish chorizo may be on the agenda soon.

Made chorizo and egg for breakfast. First thing I have cooked since surgery. I am doing much better than expected.

I would love to know how many omelets I made during 2 years working breakfast. That said, expectations were very American style. A little water to make them fluff. I am not sure the methods I was taught conforms to anyone's best practices. That said, I love omelets, respect J. Pepin, and have cooked maybe 2 or 3 french style omelets, all at home following his techniques book (iirc). To my taste, browning is to be avoided. This advice is worth even less than what you paid for it. We pre beat eggs, but not for fluff.

First dinner was a Culver's double bacon cheese burger. Expensive but good. Have to fast after midnight so second dinner was left over ribeye from the SV. Sliced thin, left cold with a light drizzle of soy. No veg or starch. Just a meat bomb.

Probably brown under broiler then either eat as is or glaze.

2 halves of a boneless turkey breast have been in and out today. Beef ribs in currently.

Strange morning. Had French dip sandwiches from the SV sirloin tip roast topped with scrambled duck eggs. Eggs were the son's idea; I think it really did add something.

Ribeye and sirloin tip.

Got a sirloin tip roast in for 20 hours so far. Really intended for roast beef sandwiches this week. Just dropped a 2" ribeye in the pot with it for dinner.

Slept too late, breakfast was a few pieces of venison jerk before running out to the car.

Oooh, note to self: get some horseradish. I am SV a sirloin tip. Navy beans and bacon for lunch in IP. Just editing this in since I had a proof reading error previously. Philly cheese plate. Onions, bell and roasted red peppers, mushrooms, swiss and provolone cheese. The uppity young.ones with their low a1c got a toasted roll for theirs.

Some good bacon gifted to me and a fried duck egg.

I may have to try this with butter and some herbs

I am wondering if this would be the way with roast. Specifically the "football roast" or sirloin.