chefmd

I have a backup too. Thinking about getting back up for back up if the price is right.

How long do you cure chicken legs? And I usually do confit sous vide. What time and temp would you recommend? Chicken legs have better price and availability, no question about that.

Peanuts, Parmesan, bourbon.

Duck confit, potatoes, mushrooms hash. Fried egg. Parsley, cilantro, lime zest to have something green on the plate I like my generous duck to potatoes ratio compared to restaurant versions of this dish. I am not concerned with food and labor costs. Although I am very concerned that this was the last confit leg that I had. Need to procure and cure more legs.

Just came across this new website that seems to have features of Eat Your Books for free or you can upgrade to paid version and access full recipes. It is not up yet but I signed up to be notified when it is launched. I am probably interested in the free version. https://www.ckbk.com/

@Kerry Beal please remind me how much for workshop and dinner on Sat

@JAZ Never had it happen

All the crazy ladies in your life ARE in your life. Enjoy! I am simply jealous. My mother and grandmother are gone. No siblings. My son has a great job but he has lost a few jobs in the past. Sous vide boneless leg of lamb for DH and me tonight. If you want to talk about menu

@rotuts my point exactly.

Went to DH family sedar dinner last night. The family is blended: divorces, shiksas, etc. One person was "gluten intolerant". We started with gluten free matzoh ball soup. It was all down hill from there. Food wise. The company was lovely.

Things "fall off" all the time when I cook!

Hot dogs and sorghum. Sorghum was chewy in a very pleasant way, I cooked it in IP 20 minutes grains setting.

Seared tuna with bok choi. I cooked bok choi in a Dutch oven with lid closed without any additional liquid, stirred it a couple of times, added a splash of soy sauce at the end.

Hamburger with feta cheese spread, sautéed black trumpet mushrooms, pickles. On potato bun. I was going to grill the hamburgers but we ran out of propane as the grill was preheating. Broke my heart since the weather is so nice. Searing patties in cast iron pan was ok too.

Bring dry Riesling, it is kinda different and goes well with cheese. Or dry sherry. I can not imagine anyone being insulted by receiving wine.

Bacon and egg on bagel. Very filling.

Fat actually rendered quite a bit. I was afraid to render it more since this particular duck breast was rather thin and I did not want it overcooked. Plus I don't mind some fat just like @JoNorvelleWalker

Duck breast cooked sous vide 136 degrees, seared in cast iron after that. Roasted carrots. Sauce was a mixture of mayo, kimchi juice, sweet chili sauce.

Rack of lamb cooked sous vide 130 degrees and quickly seared after that. With sautéed spinach/baby kale and yogurt mint sauce. I was going to take a picture of perfectly pink interior but we ate it all so fast...

Roasted artichokes cooked in CSO steam bake 350 degrees 30 minutes. Mayo and garlic dipping sauce.

Bineshii has chefs reserve wild rice on sale 20 percent off with the code CHEFWD. It is really wild and not farm grown. I bought different kinds from them before and it is insanely delicious, lots of umami. https://bineshiiwildrice.store/collections/gourment-wild-rice/products/chefs-reserve-wild-rice

I wish they would include the list of recipes with previews. That would help me to decide if I want the book or not.

I believe that Kindle sample is the same as preview option. You can go to US Amazon and take a look at it. May be I am wrong and there is a difference...

Playing with my recent thrift store fing: egg rings. Do I need perfectly round fried egg? May be on hamburgers. Did I have fun? Oh yes. Served over duck confit hash.

Scrambled eggs this morning in my old but no name cast iron skillet. Cleaned it with dry paper towel. Did not even have to use kosher salt.