gfweb

I have an alleged Early Girl that is growing like a mother. I'm pruning and trying to get light to the rest of the garden. Meanwhile in the shade by the driveway a rosebay rhododendron has bloomed...Every July 4th!

And there's milk too

Yup

arugula

Trout and char are both salmonids. The easy distinction is that true trout (eg brown) have darker spots than their skin color and chars(eg brook) have lighter spots. There are other distinctions like bone structure/scales etc. They all eat well.

I've had no good experiences with Misfits and the other one. Spoiled produce, comically dinky fruits. Wherever the boxes are put together for the Phila area is no good.

Lost of smaller seafood, my friend

Don't think many fish can be hung. Can you get one with an option for cold smoke?

Eat anything yet?

what's in this one?

Wow, @nickrey! Each week! 20 to 50! Where are these held? The average home kitchen would be strained. Must cost a considerable amount.

Tell us more!

I use my cuisinart miniprep ( https://www.amazon.com/Cuisinart-DLC-2AMR-Mini-Prep-Processor-Metallic/dp/B00DGO3UUY/ref=asc_df_B00DGO3UUY/?tag=hyprod-20&linkCode=df0&hvadid=167151781903&hvpos=&hvnetw=g&hvrand=11454070315506408652&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9007517&hvtargid=pla-273133840249&psc=1 ) more than my Braun stick blender. This little beast shows up on cooking shows all the time..Pepin has one, Flay has one. It cant homogenize a pot full of soup though

3 to 5 depending on my patience

Skirt steak is a fajita cut, ie tough. Id sv at 135 for a few hours

Is that a spot of mold on the horse?

Scallops, polenta, bacon, roasted tomato sauce with pimenton (and a little sherry vinegar). I was too lazy to go snip some parsley which would've been nice

Flat iron...sv

I forgot that part

Roasted cauliflower, roasted broccoli, bacon, fried potato and macerated strawberry salad with light honey vinaigrette. Sounds weird perhaps but tasted nice.

The logic is that t here may be salmonella or some other poo bug on the egg. So maybe pointless, but not unhinged.

That fat looks a lot more smoked than commercial stuff. Wish I could taste it.

I do cold smoked too just 145 x 3-4 hours. Right, nothing wrong with your SV settings. Odd that it came out tough. Any chance that the cold smoke wasn't so cold?

Small Father's Day thing. Fajitas with flat iron steak, roasted peppers, onions and cheese.

@Shelby what temp was the SV turkey done at? I usually do 145F