Doodad

I am in.

I have done a GA style salsa of peaches, black eyed peas, okra and green tomatoes in the past.

Have you all seen that MC at Home comes out in Oct? I can actually afford it!

Sure, all the time. Last night was roasted cauliflower.

Had great luck for Cinco with pork shoulder cooked at 75 for 17 hours. Delish. Next time I will stop at 12 hours though.

Where can this be seen? Is it on netflix or hulu?

Daughter is coming over and we are all making sous vide conchinita. I have the orange and spices frozen to put in the bag and the daughter started the pickled peppers and onions last night. Popping it in the bath this evening.

Isn't falafel veggie meatballs? That is how I use them. Made a harissa spiked tomato sauce and served falafel meatballs all over noodles.

I only see them at Whole Foods. Have some pickled right now.

Cha ching, thanks for posting that. Next time I will make green mango salad as kimchee.

10-4 it is about to bolt. I grow it and here in GA it bolts fast. Flowers and seedheads form on those frondy parts if you leave it in the ground. The frondy parts are not as flavorful to me so I use them as garnish.

What was your time and temp with shrimp? I haven't done shellfish SV yet, just seemed like something that wouldn't benefit from it. I did shrimp and scallops at the same time. Seasoned the shrimp like cajun bbq shrimp and added butter. Cooked at 140/60 for 30 minutes. Poached BBQ shrimp. Perfect texture.

I have been having a blast the past week with my new SVS. Scallops, shrimp, brisket, eggs and salmon so far. Pork loin cochinita this weekend. Shrimp has been my favorite so far. I need to play with brisket and salmon more to get a feel for time and temp. Also want to make and freeze some marinades to place in the bag. Oh I have some chicken thighs to play with this weekend as well.

Quinoa in a rissoto style topped with a braised meat in the spices you mentioned.

Trash fish? gulp I'm on the Florida west coast and for me there is no best fish. Fresh fish is quite available. My job is to not screw it up. Here are some amberjack fillets I cut a few weeks ago. I like it a tad pink in the middle for best texture. Currently amberjack is a favorite since it is plentiful, fresh and down right tasty. My brother went fishing in the Gulf a few years back and caught an amberjack. He was thrilled and the guide was incredulous that he wanted to keep it.

I discovered that the SVS demi with the vac sealer is on sale today. I should join the SV club this week! Will purchase some brisket and pork shoulder this weekend.

It is considered a trash fish, but I love amberjack. Great taste and texture that stands up to any cooking method.

Fried chicken. Bulgogi. Shrimp Creole.

Anybody have any experience with the smaller versions that are out now?

I find the vidalias we get in such abundance too sweet for carmelized onions and ergo French onion soup. What we do here is grill them...a lot. Great in chili or other apps where a fresh onion taste is needed. We also half them, season them with something strong, top with butter and wrap in foil. Put on the grill or in the oven until soft and then enjoy.

You guys with it in hand, do you think a small round cooler would be a way to go with it? Depth to place the items and let the circulator work on the top with lid placed on top although ajar?

At the place I worked we froze fries every day after an oil blanch. Granted they were used by that night, but there was also some left over and they fried to no ill effect. I say make Shepherd's Pie and freeze that.

No, I was making like little tacos of steamed bread.

A course ground red pepper used to make kimchee.

I was doing a riff on bao last night with a chuck roast. I made a ersatz quick kimchee with cabbage and carrots etc and salt, mirin, kimchi ground pepper and gochujang (sp). I also had some mango salsa from a carnitas dinner. I put them together on the bao and holy cow it was good. We could not believe how good they mixed. Give it a shot.