ElsieD

Dinner tonight consisted of strip loin steak cooked sous vide, odds and sods of vegetables that needed to get eaten and twice baked potatoes.

Today I decided to use the Control Freak to sous vide a strip loin. I set the probe to 133 and set the timer for an hour and a half. When time was up I set my Lodge cast iron pan on the CF and set the temperature to 450. The steak was dried well and seasoned and when the temperature hit 450 in went the oil followed by the steak. It took maybe a minute, minute and a half to sear. It was done the way we like it. The picture is of the end product - the lighting in the picture is not very good.

@Smithy In Ontario, campers can also stay at casinos. My sister and BIL parked their RV at the casino in our city a couple of weeks ago for a couple of nights. They also park at Walmart when in the US of A.

I do this all the time except I cook it for 60 minutes. Lovely stuff.

Are chippers thick potato chips?

Those are amazing. Sure wish I could do work like that.

Mulligan stew

Made mulligan stew last night. Ingredients used were ground beef, fresh thyme, carrots, celery, onions, dehydrated tomatoes, green beans, red pepper, corn, peas and mushrooms. A bit of Worcestershire, fish sauce and harissa. Water and veal demi-glace. It was seriously good. Corn muffins on the side.

I feel that way about smoked eel.

I'd bet those cookbooks are fascinating.

@shain Are those momos in the bottom picture?

Why not have him make them?

I see Thomas Keller has a recipe for Leek Bread Pudding.

No, but I do have a hand held vacuum that I keep in the kitchen for just such an emergency.🙄

I shall never again put the lid on my Instant Pot, set it to manual high for 45 minutes and leave the kitchen without making sure the sealing ring is in the lid. A day later, (today) I promised myself that I would never again attempt to empty a 10 lb. bag of bread flour into the flour container, which was sitting on the edge of the counter, without making sure I had not inadvertently poked a BIG hole in the bag.

@Kim Shook Very impressive!

@NoahWhey What have you used your Control Freak for, so far?

The small print says consumer purchases only, no commercial.

Welcome to the forum!

I started taking one cookbook off the shelf per week and picking out the week's recipes from that cookbook, making a list of what I needed, and then going out to buy the stuff. As the week toddles along I then only have to buy say, fresh fish or whatever I couldn't stock up on in the initial major grocery trip. One big advantage of this is that my stand up freezer is slowly being emptied which is a good thing seeing as the pork tenderloin (vac packed) that I pulled out of the freezer two days ago had been put there in Nov. 2017. This week's pick which I am about to go through is Storm the Kettle, a cookbook based on what is grown and eaten in Newfoundland. I will be doing that this afternoon. Edited to add: "Storm the Kettle" in Newfoundlandspeak means " to boil water hastily in a kettle for a 'mug up' or a cup of tea. Mods: If this post is considered off-topic please move or delete.

My initial thought, too, was I'm not interested in an egg book. Then I looked inside......

@David Ross I am SO making this at Christmas. Thank you.

Are they protected by copyright?

Good question.

I like the first one @curls posted. Glad you are not getting the black ones. Idon't know why, but the handle on the knife would drive me bonkers.