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From the archives... Corn with basil and scallops Charred corn salad with basil and lime juice

Food tectonics?

Rigatoni and sausage Flatiron steak with romesco sauce, roasted cauliflower /parm Smoked pork tenderloin stuffed with cranberry/onion atop bacon jam Salmon with gouchujiang on Israeli cous cous

Indeed. Acme pretty much blows, but it's what most of us have locally. But Wegman's comes in 18 months!

Maybe the first time I make something

There it is again!

Tommy K?

That could steer you right into a Perkins or an Old Country Buffet

How soon ones forgets. 😀

End of an era

You need the Big Easy for that stuff. Still have it?

I never liked corn as a kid either. Probably the canned and frozen stuff my mother relied on...barf. And i swear the corn on the cob must’ve been horse corn. Gummy and not sweet. Now the only corn stuff off my list are the vile Fritos and popcorn (which smells like feet)

Thanks! Apologies for the coming imprescision ... Shredded small red cabbage..pick out the cabbage with too much white stuff. one small yellow onion julienned apple juice allspice red wine vinegar sautee onion till clarified add cabbage, and enough apple juice to go halfway up the cabbage mass add a bit of allspice...1/8th tsp? 1 splash vinegar....1 tbsp? 1/4 tsp salt Simmer covered for 30 min...take a look....if it is only partially purple do another 15 min then cook uncovered till most liquid is gone. Taste and add sugar and salt as needed. It keeps well. You could do it a day ahead and not lose much.

Whats the objection to corn,basil, onion, tomato and thyme? Pretty tasty, it is

As far as I can see, losing weight is about total calories taken in and minimizing insulin secretion. A fast will do that but so will Atkins et al.

Lasagna Flat iron steak 130 1 hour Pork tenderloin piccata Bratwurst with dijon cole slaw and apple juice braised cabbage Strip steak with lingonberry/dijon sauce Cheeseburger with charred corn salad

That looks foul

Kenji can overstate his case sometimes. 130 is nowhere near raw, as you observed

Agreed. Where was this from?

Raw meat isn’t very tender unless it’s tenderloin or something like it. Tough meat certainly tenderizes with time rather than temp, but I’ve been surprised at how something like a strip steak is more tender at 130 than 124f for an hour Sv. No , not trich issues for me. If there were I’d just freeze it first. (Only polar bear trich can survive freezing) But even lamb chops taste better at 134 than 130. Better texture.

I was taken aback by grated cheese on a fish dish. Is this a Newfie thing?

I like pink pork tenderloin. But a chop to me needs a few more degrees. Might even be tenderness issues at 130. I must experiment

I’d do SV 138 x2 hours and brown on the stove. I think I’d remove the bone. It adds nothing flavor wise and makes it hard to brown in a pan. For me 130 is a little too red aesthetically for pork

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