mgaretz

Dinner last night was wood-fired roasted chicken and red potatoes, salad and a nice '08 Oppolo Zin that was still excellent.

Chow mein made with leftover pulled pork, noodles, onion, mushrooms, carrots, snow peas and cabbage.

Pulled pork on the smoker, served with cole slaw and a 2005 Syrah that was past its prime, but still drinkable.

That fabric would be voile and you can get a yard relatively cheaply at any decent fabric store. Ideally you'd look for either a cotton or nylon, but polyester would be fine too. Joann's has some on sale right now for $4.19/yd

Forgot to take the picture until it was time for seconds, but tonight we had hash made with the leftover potatoes and tri-tip, onions and peas. Served with salad and toast with the leftover french bread.

Forgot to take pictures but last night I made French Toast with the leftover French Bread from Sunday's dinner. Topped with strawberries.

Last night we had some friends over for dinner. Made tri-tip SV, then torch-seared, accompanied by wood-fired roasted red potatoes, salad with sherry vinaigrette. Appetizer was fresh-baked french bread and flash-pickled watermelon rind made with balsamic vinegar. Dessert was compressed watermelon. They brought the wine, a nice Zin.

Last night was pizza - mozzarella with red peppers, mushrooms and chicken-apple sausage. Served with the remains of the cole slaw from the night before. Forgot to take a picture of the whole pie, but here's three pieces:

Pork loin chops, cooked SV then torch-seared with a maple-bourbon glaze. Served with cole slaw.

4th of July dinner was wood-fired roasted chicken, baby red roasted potatoes and Brussels Sprouts.

If you can find it, I love my Magimix. It's by Robot Coupe, who made the original Cuisinarts. Williams Sonoma used to sell them in their stores, but haven't seen them lately, they may still have them online.

SV burger (rare), torch-seared, served with mashed cauliflower with chives.

Just me tonight and tomorrow morning I am having a tooth extracted, so they say no solidish food for a couple of days. So I made a batch of split pea soup for the next couple of days, but tonight's dinner was a ribeye, cooked SV then torch seared, served with corn, salad and the last of the red box wine. Fresh cherries for dessert.

Don't tell him water can be pretty deadly...

I torch all the time and don't get any torch taste.

Same red sauce, this time with the intended zoodles. Same salad, same red, same dessert!

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.