mgaretz

Sous Vide burgers (cooked at 133F and torch-seared) and peas (from frozen - no cans!).

Char siu made in the air fryer, mixed into fried rice with mixed vegetables.

Didn't come from Costco. These were CAB on sale at the local market for $3.77/lb. I have done sirloin tip as a roast. It's OK, but tri-tip is far superior and less expensive.

Top sirloin, cooked SV at 129F for an hour, then torch-seared. (I usually make one steak and my wife cuts off an end for herself. This time she decided to take a pie shaped wedge.) Served with artichoke bottoms sauteed in butter. I had higher hopes for them. While they were OK, they still had some bite from the citric acid they were packed with, even though I soaked them in several changes of water.

Salmon cooked SV at 122F, glazed with maple syrup and bourbon and torch-seared. At 122F it's very flaky and didn't quite make it to the plate intact. Served with buttered peas and salad.

New year's eve dinner: Tri-tip, cooked SV at 131F for 8 hours then torch-seared (finally ran out of my first gas tank). Served with baked potato, mixed veggies in butter and salad.

Simple dinner of hamburger steak (85% lean chuck) cooked SV at 133F then torch-seared. Served with Voltaggio-style microwaved cauliflower in butter with salad.

Last night was my wife's birthday and normally I would be cooking, but I am just getting over a very bad flu bug and wife and daughter don't want me touching anything in the kitchen so they don't catch it. So my daughter cooked. Butter chicken and rice, with gluten-free cherry pie and lactose-free vanilla ice cream. (I had actually made the ice cream the week before.) My daughter took the picture:

Meatloaf, served with Brussels Sprouts that were first cooked using the Michael Voltaggio microwave+vacuum bag technique (which I have been using a lot lately), then pan sauteed with homemade bacon lardons.

Here is the basic recipe as I made it this time (more options at my blog): 1 Small to Med head of green cabbage – cored and sliced into 8ths, then each 1/8 cut in half 1 14.5 oz Can Diced or Stewed Tomatoes 1 14.5 oz Can Tomato Sauce 1 Cup Water 1 Medium Yellow Onion – halved and sliced into 8ths or so and split apart 1/2 tsp pepper 1 tsp salt 2 tbs sugar 1.5 lbs lean stew meat Put everything in the slow cooker and cook on low for 8 hours.

Sweet and not sour cabbage borscht. My wife said she doesn't like the sour, so I left it out, and cut back some on the sugar as well. Still tasty on this cold and rainy night. Made with chuck, carrots, tomato (diced and sauce) and onion, slow cooked for 8 hours. Served with dill rye toast and salad.

SV burgers again, served on dill rye with pickles, lettuce and homemade 1000 Island Dressing, fries made in the air fryer and salad.

Bacon, lettuce and avocado on dill rye. Made with homemade, thick sliced, maple cured bacon.

I agree with @Shel_B. Many years ago I stopped subscribing but I am still on the "send the bound annual volume at the end of year" list. The last three years I have returned it.

The local market had CAB boneless chuck on sale, so it's time for another beef stew: Chuck, carrots, potato, parsnips, peas, celery, onion, barley and some dried porcini. Made it in the slow cooker. Served with rye toast.

Do the courses require you to be present at a particular time, or can you watch the lecture later?

Salmon, cooked SV (I am really enjoying the new Joule) then glazed with maple syrup and bourbon and torch seared. Served with buttered peas and salad.

Steak (tri-tip) cooked SV to 126F then torch seared. Served with air fryer tater tots and green beans in butter.

Wow. I've posted so many variations on it I can't count. Do a search here for char siu and you should find a lot of ideas, mine and many others. My latest fave is chunks or country rib sized pieces done in the air fryer. Check out the air fryer topic for more info.

Turkey day: Smoked turkey at 325F on my pellet grill. Served with mashed cauliflower, two types of stuffing (regular and gluten-free), green beans with butter and almonds and gluten-free mushroom gravy.

Burgers again, and once again cooked SV to 133F and torch seared. Served with dill rye, fires from the air fryer and green beans with butter. I know, I know. Where's the turkey? Making it today.

They were crisp. Maybe even a tad too crisp. Naah.

Last night we had burgers. I had mine sans bun. Cooked at 133F SV with my new Joule, then dusted with MBP and torch-seared. Served with Tater Tots made in the air fryer, peas with butter and salad.

I have the OXO 11lb with the pull out display and I love it. I have had it for about 5 years now.

Sweet and sour cabbage borscht. This is a borscht that does not use any beets. It's basically tomato, beef, carrots, onion and cabbage. I made a big batch of this last month when chuck was on sale, split it up into meal-sized portions, vacuum packed and froze. Served with salad.