kayb

Great post. Thank you. Our traditional family dishes just do not taste the same outside the family kitchen.

I have leftover corn on the cob. I have shrimp in the freezer. Will go out and grab avocadoes tomorrow and it will be avocado and shrimp salad time! Stay tuned....

Ahhhhhh, new sorghum. With crackling cornbread, slab bacon, and tomatoes, please. I'd be perfectly happy with that as my last meal.

I finally nailed how to cook a relatively thin (1") rib eye so it's tender but not overdone. SV 3 hours at 125. Chill. Sear in flaming hot iron skillet 3 minutes on a side. First time I've turned on my stove in a week. Worth waiting for.

Yum. I am going to run with this.

This kind of fast food I could get used to. New place. Chicken Salad Chick. A scoop of one of their dozen different chicken salads, a scoop of pimiento cheese, crackers. Pickle spear, a couple of small cookies, broccoli salad. With a Diet Coke, it cost me $13. The CS and PC would each be enough for a BIG sandwich. I'll be back.

Mine's good right now. I do run vinegar through it about once a month.

I like it....

I really want to come visit you for a week. I'll buy groceries and wash dishes, if you'll cook.

FWIW, my standard recipe is a pound of ground beef, an egg, two slices of white bread, crusts removed, torn in bits and soaked in a little milk, about a half-tbsp of Worcestershire, about 1/4 cup of ketchup or tomato paste, and seasonsings (generallly seasoned salt, garlic powder, onion powder). I squeeze out the bread crumbs (and give the leftover milk to the dog, who loves it), and knead everything together by hand, very thoroughly. Then I pack it firmly (none of this "loose" meat loaf for me) into a dish, brush some more ketchup on top, and bake. Being that I make meat loaf specifically for the leftovers for sandwiches, I want it to hold together. If I'm making a bigger one, and add another pound of meat, it may be pork or veal, or venison, depending on what I have on hand, and I add another egg and another slice of bread. The first recipe makes a meat loaf "sheet" that's about a half-inch thick in an 8 x 8 dish. I like crust, so I design the meat loaf accordingly. Brie of some sort is my favorite cheese for it.

I love macaroons, but this intrigues me.

Quite entranced with the notion of bonito shavings in tutus.

Order the smoked "city ham" from Broadbent. Although the Appleton Farms ham at Aldi ain't no slouch.

I'd buy you a drink for that one, girl. I'm saving this post, because I know mine will get there. We have good, quite soft, city water, but -- I should probably be buying distilled at the grocery for this and the Keurig. You haven't had occasion to clean a Keurig, have you?

As a general rule, the better country hams are, in fact, aged longer, from 12-24 months. Past 24 months, it makes little difference. Some "mass" producers hurry that process along, and yes, you can tell it. I'm not sure of the curing process for jamon iberico and proscuitto and serrano, but I know they must not depend as much on salt. Good country ham is salty as all hell.

I generally make a pi, sometimes, two, for Pi Day. But today, I was at a client site from 8 a.m. until 5:20, so no pi-baking for me. I do have an unbaked blackberry cobbler in the freezer I might bestir myself to go out and get and stick in the CSO...

Get the Maya Angelou book. The recipes are average. The stories are priceless, and well worth many times the $2.99. The story that goes with the caramel cake is my very favorite.

Glad to have you. I'm your neighbor over here in Arkansas.

Damn. I'm about to join the general panic and buy a backup. I dearly love my CSO, and as someone said upthread, use it just about daily..

FWIW, the ChefSteps sous vide page is excellent. It's geared toward the Joule, but everything works just as well with the Anova.

When all else fails -- Amazon.

Being a huge fan of Maya Angelou, had to get that one.

Pretty much what I thought. I have, sadly, made my way to the curb with them.

Bumping up this old thread with a question. I bought a pound and a half of jumbo shrimp at a market that is known for the freshness and quality of its products. They bagged them along with a bag of crushed ice. I put bags and all in the fridge last Wednesday, with plans to cook them the next night. They were not frozen, though I expect they had been flash frozen on the boat, as most are these days. Life intervened, and I have not cooked them yet. Have not checked them for smell, as they are in the auxiliary fridge in the storage room. Are they still good? For how much longer? The market gets shrimp from the coast every other day.

Gut bomb day. A chili pie and onion rings from Sonic, with a Route 44 Diet Coke and a handful of Starburst jelly beans. And four Rolaids.