Shelby

Those are awesome, Sartoric. Do you keep them at room temp or in the fridge? They are so pretty...I'd want to keep them on a shelf in the kitchen so I could look at them

The ones that I had years ago were just like what Kay had. I know it sounds weird, and I swear I don't like sweets with meats, but this sandwich works. The salty ham balances the jam. SO good. I haven't had one since like junior high. I used to get them at Bennigan's . I don't remember turkey being on them, but maybe it was.

Sartoric, lovely noodle bowl. You might want to put that on the Ramen cook off thread? Hungrychris, Your scallops always look perfect. RRO, jealous of your seafood. Would love to see more pictures sometime. Ann, I'll trade you livers for your bread Now I'm hungry for a tuna sandwich! SV BBQ pork sandwiches on homemade white bread last night. My pickles that I made last summer on the side. Gotta get a move on and eat 'em up...'bout time for more cucumbers

Yeah....the slip.....soooooo bad. When she was dealing the cards I was just sure that we were going to have a Janet Jackson moment.

Man, I'm bummed Isaac left. He's my all time favorite chef to have been on that show. I'd totally love to sit around with him, eat crawfish, drink beer and talk. Definitely team Amar now.

Fried chicken livers, hot wings and fries.

Poodles. LOVE it! How long did you cook the poodles to get them done? Did you do them in a skillet with butter?

Loaf of KA white bread. Had to test it out with some blueberry jam that my neighbor brought me from Newfoundland.

Oh my, I haven't had or thought about a monte cristo for years. I used to order that (MUCH to my mom's surprise --I hated sweet stuff with meats) every time we went to this one restaurant. I might need to look into making one of these at home.......

You know I'm a total new person at all this. Is this cut the same as something a butcher would call a top round roast? I cut one of those into 1 1/2" steaks and did a couple with butter, s/p at 129F for 3 hours and then seared them. Maybe your temp was too high?

So, miso soup is the kind one should make when making a ramen with seafood? I have some granules ....I think the brand is HonDashi and it says it's bonito soup stock. I have never tried it (or if I have I don't remember). It smells like it would go well with shrimp.

Sartoric, that looks really good. The cornbread looks perfect and I love how you were able to improvise a bit! I enjoy learning about places I've never been. Cornmeal around here is as prolific as a bag of flour. I suppose in a couple of months it might be cold enough for your store to have some ham bones

Happy National Cereal Day

Great. I'm going right after the person that makes their own ramen. The more I read about ramen the more I realize that I usually do a mash-up of pho and ramen together. My husband doesn't care much for rice noodles so I make ramen noodles for him when I make pho (blasphemy?) The broth that I usually use is a pho type....So I decided to change what I was going to make and be more traditional using a chicken broth. But, then I read this and decided that ramen can kind of be what you like.....(ramen purists can burn me at the stake now). Anyway, here's what we had last night. This shall be named Kansas ramen...the make-do with what you have in the fridge and freezer kind. Early in the day I made some 6 minute eggs and marinated them in some soy sauce, water and sherry (I don't have any mirin). Ignore the deformed egg on the left. That was a cooks treat lol. I had a tiny bit of char siu pork belly that I made a while ago in the freezer. I also had a little piece of pork belly. I SV'd that at 170F for about 10 hours (delicious). I heated the piece of char siu up in the water bath towards the end of the pork belly being done, by the way. Now on to the noodles. My husband really wants me to try to make some next time so thank you @jmolinari for the links and pointers. I have these two different kinds of noodles: The one on the left are dried, not fried. I have had the one on the left (I think I found a favorable review on The Ramen Rater and ordered these from Amazon) and they are good. They come with two seasoning packets-a powder and an oil based one. I decided to do a little taste test of the noodles on the right. They were ok--more like spaghetti, though. I prefer the ones on the left so that's what we used. I thawed out some homemade chicken stock and threw the seasoning packets in. Also used a couple splashes of soy sauce. I have no idea if this is traditional, but it tasted good so I went with it lol. For toppings I snipped some garlic chive from the garden (I don't have any green onions). Also, cilantro, limes, sautéed shiitake mushrooms, bean sprouts, char siu and SV pork belly.

OMG this looks good and i'm so glad you posted it. I totally forgot that I have a batch of that sauce in the freezer. Now that will be a nice taste of summer soon

Elsie, I'd do them for 50 mins (that what I did my pork ribs at last time and they were perfect). I'd stick with natural release...I've read over and over that quick release causes meat to be less tender.

Leftover tamale with an egg.

Double cut pork chops seasoned with just salt and pepper and a knob of butter. SV at 135F for about 4 hours. Then I threw them in a skillet and browned on all sides spending a bit of extra time to make the fat cap nice and good. I put the juices from the bags in a little pan, warmed it up and poured over the chops. OH so good.

Why why why didn't I start SV'ing YEARS ago???? I am so late to the party and I know you guys are sick of me extolling the SV virtues ......but I'm going to rave again lol. I had 2 double cut pork chops in the freezer that I was saving for a special occasion. Well, the fact that it was Saturday was special enough because I wanted them. The last time we made these, they were dry (sorry Ronnie, but they were lol) and I had long ago decided that pork just wasn't my other white meat. That tune has changed. Scalloped taters to go with.

I told my husband last night that if an IP ever gets around $70-$80 I'm going to get two more. One for me and one for my mother-in-law. I could have used 3 last night. As it was, I did the rice first in the IP and then kept it warm on the stove while I steamed the tamales.

Thank you so much for the great recap! Jason hung in there for quite a while..... I, too, saw the red slip and thought the exact same thing. Perhaps she had stopped over at that Bunny Ranch before filming?

I used the Cuisinart PC for the beef because I wanted to steam the tamales in the IP (the Cuis doesn't have a steam function).

Dinner is in the evening for us. I had some super tough steaks to use up and I was hungry for Mexican food so I cubed the steaks and threw them in the pressure cooker along with onions, Hatch chiles, a jar of my canned tomatoes, garlic, cumin, s&p, allspice, bay leaf, chili powder, lime juice...you name it, it went in lol and some beef broth. Kind of like a pork chili verde except beef and red tomatoes. Steamed some black bean tamales, RG beans and white rice to go with.

Someone needs to PM me with who wins LCK. I know ya'll want me to watch it, but I live in the sticks and I can only get HughesNet out here.....any TV show or movie watching sucks my bandwidth down to nothing, I get put in "time out" and I have to pay $12.50 to restore my internet.

Ohhhh I was nervous for my boy Isaac. Phew.