mgaretz

I ordered mine on 12/27/16 and it just arrived last week.

Yesterday my wife wanted spaghetti for dinner, so I made my chunky red sauce. But after the previous night's dinner out of a huge carnitas chimichanga, I wanted to cut some carbs so I was going to make zoodles for me and whole wheat pasta for her. Upon opening the fridge to retrieve the zucchini, I discovered we still had green beans, so I made those instead. Served with salad, a couple of glasses of red and compressed watermelon for desert.

I forgot to take pictures...but you've seen all this before. My son is in town for a few days and staying with us. Tonight I made baby back ribs, smoked and char siu style, corn on the cob and compressed watermelon for dessert.

Pork loin chops, cooked SV then torch seared with a maple-bourbon-hickory smoke glaze, served with yet more green beans (which you will keep seeing until the package is gone!

Tri-tip, cooked SV then torch-seared. Served with green beans a la Voltaggio, salad and a few glasses of Rocky's Block red.

About 100 degrees here so we had a cold dinner of shrimp, carrots, celery, mini-cucumbers, avocado, red bell pepper and green beans.

Not really a recipe, but a technique for cooking vegetables by vacuum packing and then microwaving them. I first was made aware of it in a post by @weedy here: https://forums.egullet.org/topic/149038-sous-vide-beets/?do=findComment&comment=1979329 I use this now for almost all vegetables that I would previously have steamed or cooked more conventionally in the microwave.

Ground chuck burger, cooked SV to 133F then torch-seared, served with cauliflower in butter a la Voltaggio and salad.

I just vacuum until it gets to the point where it's almost to the seal area. Since this is a liquid, getting all the air out isn't such a big deal. As long as you have a way to keep the bag from floating you'll get good enough heat transfer to the mix.

Just me tonight, so top sirloin, cooked SV then torch-seared, served with buttered white corn a la Voltaggio, salad with sherry vinaigrette and a glass of Rocky's Block Red. Fresh cherries will be later for dessert (with more RBR).

Pork loin chops, char-siu style. 6 hour marinate with char siu mix used as a dry rub, cooked SV, basted with honey, torch seared then a final honey baste a sesame seeds before serving. Served with cauliflower in butter a la Voltaggio and salad.

Salmon, cooked SV then torch-seared. I went back to my old honey-mustard-zinfandel glaze. I was fine, but I am liking my maple-bourbon glaze better these days. Served with cabbage in butter made a la Voltaggio. Fresh cherries for dessert.

Common wisdom is that a dull knife is more dangerous than a sharp one.

My wife wanted cabbage as a side dish for dinner, but didn't say what she wanted as the main. Of course I suggested corned beef brisket, but she said she would prefer brisket made like a pot roast. So, brisket made like a pot roast in the slow cooker with onion, carrots, celery, potato and a little dried porcini, red wine and chicken stock for the braising liquid. Gravy made from the jus. Served with cabbage with butter, a la Voltaggio, a successful experiment. Fresh cherries for dessert.

Chicken stew with chicken, carrots, peas, mushrooms, celery, onion and parsnips. Made in the electric pressure cooker.