chefmd

Roasted bone in pork shoulder.

Stinky camambert, blackberries, wine. Life is great!

Mastering the art of Chinese cooking by Eileen Yin-Fei Lo is 2.99 on kindle.

Growing up I Russia we made sorrel shchi (щи) soup with addition of potatoes. Topped with hard boiled egg and sour cream just before serving. My mouth is watering right now! Sorrel was kept in soup and not discarded. I I think spinach or beet greens with lemon juice will be an OK substitute. Also try Eastern European grocery stores, they should carry canned sorrel.

I would love to be your vegan ot omnivore guest! But honey is not vegan . More dishes for me!

Could not resist buying 27 cm pan just before free shipping ended.

Pre warming filet mignon to be flash seared in cast iron pan.

As requested by family, Mac and cheese with parsley crust.

It was six pounds. I trimmed all extra fat and skin prior to roasting and rendered it on the stove top. The dish that duck is in fits in CSO just barely. It is one of the older Emile Henry pieces.

@JoNorvelleWalker. I apologize if you already know it, but adding small amount of xantam gum per Modernist Cuisine recommendations helps to roll pasta thinner and improves the texture.

Cross posting from Holiday Roast cook off. Five hour duck. Pierced all over with fork, rubbed with kosher salt. 300 degrees steam baking breast side up for the first hour produce copious amounts if duck fat, 250 degrees bake for three hours turning the duck over every hour, 350 degrees bake for the last hour. The best slow roasted duck I ever made!

Five hour duck made entirely in Cuisinart Steam Oven (main oven was dedicated to making bread) and cauliflower side dish.

Somewhat crazy pre dinner snack: chips, salsa, Veuve Clicquot. Two non Russian Orthodox (my son and I), one Jew (my husband) and one Chinese Communist Atheist (my daughter in law) toasting X-Mas in our beach house! Just kidding about Communist part.

Forkish Saturday bread. Great results with very little effort.

Soak them in bourbon perhaps?

Tuna poke and mashed avocado. pasta with chanterelles, parsley, garlic, cream

Prime rib salted and dried overnight in the fridge, cooked 5 hrs 129 degrees sous vide, seared in cast iron pan. It was 5 lbs, pan is 12 inches.

It sounds so cute! About to go home from work, planning on watching youtube and reading the book!

My husband does not cook. Period. His signature dish is Mac and Cheese from the blue box. But today I prepped sous vide bath with enough water and clear instructions on how to start it at 2 PM, adjust the temp to 129, submerge prime rib that I pre-salted overnight and vacuum packed this morning, check it for floating. Just got an email that water bath is up and running, temp reached 129, prime rib is not floating. Will have lovely prime rib when my son and his wife arrive for dinner around 7:30 PM. And that is one of the reasons why I love sous vide. I am not ready to let my husband use Joule but it may be coming!

Paul Hollywood's bread kindle edition is 1.99. It looks very interesting.

Fried rice with scallions, arugula, egg, left over duck from Thai restaurant.

Skate fish with capers, roasted cauliflower, salsa verde.

Cooking beets in MW when I do not have time to roast or sous vide them. Make a few punctures with fork or paring knife, wrap in paper towel to avoid the mess, cook for about ten minutes for golf ball size beets on full power. Asparagus with oil, salt, covered loosely with plastic wrap for about 4 minutes. Warming plates. Never had a plate explode but some people are concerned about it. I have mostly plain white Villeroy and Boch and Corelle. Warming up bread without toasting it. Warming up tortillas. Warming up soft cheese for a few seconds if I do not take it out of the fridge ahead of time. Please don't judge me, I want eGullet to remain my safe space Nucking ice cream for 8-10 seconds to make it easier to scoop.

Did you pre order paper version? Kindle version is currently available.

Tuna poke with avocado. Borscht, cause I am Russian and the weather is cold.