chefmd

Marrow bones steam baked in CSO and served with coarse salt, copped parsley. Home baked bread toast not shown. A glass of Chablis on the side and a delicious nap after that.

Saturday night. Had all the great plans. Ended up with take out sushi for me and udon for DH.

Frozen Steak cooked rare in its previous life chopped Small and served wit Spicy mayo Sauce.

AKA as CRS: can't remember stuff. I left chicken stock to chill outside last night despite strong winds forecast. Lost a lovely silicone lid but stock is safe.

Mac n cheese with hot dogs. Pure comfort.

Potato baked in CSO at 425 degrees for 50 minutes. Bacon, cheese, butter, creme fraiche.

A little article about IP. I think these applications were all discussed on eG. https://www.tastingtable.com/cook/national/genius-recipes-instant-pot-hacks?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial

Bacon, roasted potatoes, scrambled eggs (my husband's preference while I would rather have sunny side up but am too lazy to cook both kinds).

Iceberg lettuce, hearts of palm, feta, hazelnuts with simple vinegrette.

Bacon fried rice with a little bit of pickled vegetables.

Rice noodle soup with 65 degree egg. Nice on a cold night.

Definition of butcher from Merriam-Webster. 1a : a person who slaughters animals or dresses their flesh b : a dealer in meat 2 : one that kills ruthlessly or brutally 3 : one that bungles or botches 4 : a vendor especially on trains or in theaters Does not say anything about vegetables. Despite that, "vegetable butcher" is a good marketing, gives veggies higher standing in North America meat centered culture. I love chopping vegetables and would never use these services but can easily see someone either hating it or having physical limitations and needs help doing it. I also think butchers need a lot more training cutting meat (especially if they deal with the whole animal) than someone who processes vegetables.

A liquid appetizer! Brilliant!

I will follow with great interest. Your photos are amazing. Are the vegetables in the market (looks like shallots) priced per kilo?

Veal chop cooked sous vide 134 degrees for 90 minutes with the side of broccoli and bean sprouts.

Came back from a quick trip to FL, needed something easy to make while watching Super Bowl. Served with Stadium Mustard.

Love your cast iron skillet. It looks perfectly seasoned. Nothing wrong with the chicken either.

When I was little, my grandmother cooked cow udder. Protein was hard to come by in the socialist Soviet Union. Everyone was equal and poor. Udder was yellowish in color, chewy, a cross between tofu and beef tendon in texture. It had strong but not unpleasant aroma. I hope memory serves me well. May be I was just hungry but I recall eating it with pleasure and so did the rest of our family. I knew exactly what it was and it did not gross me out. Generally, I will try any food as long as it is safe.

Cheaper cut of beef cooked sous vide at 140 degrees for four hours, seared in bacon fat, served with roasted potatoes.

Wedge salad with mayo, sour cream, blue cheese and bacon. Iceberg lettuce is really an excuse to consume fatty salty goodness.

Winter tabbouleh made with grape tomatoes and parsley.

Shrimp sautéed with butter and garlic, side of kale.

No comments.

For an occasional vodka martini. Sadly, it puts me to sleep rather quickly. Middle age is a $&?!/ challenge.

Attempted to make these http://www.delish.com/cooking/recipe-ideas/recipes/a51134/soft-pretzel-bites-recipe/ The taste was OK but they did not look like the picture. My husband and our guest approved. Should have used parchment paper as the recipe suggests but did not have any. I generally suck at baking so your mileage may vary if you try this recipe.