gfweb

I agree with the shrimp/filet discordance. Its a cruise ship view of fancy food.

To me, SV short ribs are very different from braised.Equally tender, but a very different taste. I prefer the braised in red wine with aromatic veg. SV short ribs are tasty meat, but braised is more than the sum of its parts.

I find that Pappy gets cheaper the farther you are from NYC. In Vancouver a year or two ago it was priced like Booker's

Thank you! I love our place. Old stone house with endless maintenance, but great esp at holidays. Table has two leafs that can make it seat 12 or 14. Henry stays In the kitchen with a soup bone to buy his silence.

I need at least one more week of this miniblog.

Late lunch/Early Dinner for son and fiance. Smoked pork tenderloin with lingonberry sauce and sides. Partially decorated tree.

Glad you are back DDF I need to add bourbon, smoked meats to my list

Flavor is harder than I thought to do. I couldn't put down pizza or Gen Tso or augratin potatoes because they are a finished dish. So... 1. Parmesan cheese 2. Soy 3. Onions sauteed 4.tomato sauce/sunday sauce/sugo 5. Braised short ribs 6. capacola/gabagool 7. cheddar 8. roasted veg esp caullflower 9. sauteed mushrooms with garlic and thyme 10.crisped potatoes eg hash browns (should be higher up)

Cauliflower is a lacuna in your otherwise excellent palate. But I know better than to suggest you just haven’t had it prepared right. No recipe will get a pea or lima bean paste my lips. I respect your lacuna.

Was it spanish tuna?

it’s an old Matfer carbon steel pan. It is a great tool. Slick enough for an omelette. My Darto is on the adjacent burner and every bit as loved.

Mashed yams with cream, just enough allspice to wonder what that spice is , a dash or three of liquid smoke which is vital and just enough sugar to make it slightly sweet. Salt. Overall it is on the border of savory and sweet Acorn squash is sectioned and cooked at 350 steam in CSO for about 10 minutes, then warm yams are put in the rings, lightly dusted with brown sugar and then broiled at 500F for 8 min.

Flat iron steak, parm crusted roasted cauliflower, spiced yam filled acorn squash

So I scored a "reasonable" goose for about $60. I'm inclined to SV the breasts and confit the legs. I'm guessing that the breasts would like 135F x 3 hrs...right ballpark? Any suggestions for sauce? Maybe goose fat potatoes and braised red cabbage?

NY Strip, 128F, 2 hours

I wish our Costco had iberico. Nice!

Stirring.

@Shelby Great stuff! Re an appetizer. I just discovered this stuff https://www.foodnetwork.com/recipes/ina-garten/sun-dried-tomato-dip-recipe-1941164 I sub mayo for sour cream and finely sliced shallots for green onion. I probably add more sun dried tomatoes too. Addictive. and it improves over time

Me too.

Can you explain how you use this, please?

It is a fine line, isn't it. Long ago, I learned to take tests on an empty stomach. Kept me sharper. The golfer, Bobby Jones, discovered early in his career that the competitive round after a full lunch was always worse than the am round. He was dulled. So he cut out the big meals at lunch, but offered to buy his opponent's meal (heh heh). He played better and his opponents, worse.

Duck breast loves sous vide

Agreed on Kobe beef. Too fatty and limp.

Looks great except for the marshmallow thing.

Still working that rib eye/Strip grift. Good work by you.