chefmd

Visiting my son and daughter in law. She works for Mars!

Kindle version of all Thomas Keller books is 9.99. Even the French Laundry. Sous vide book is 12.99. Host's note: this topic has been broken into segments to reduce the load on our servers. To view the next (as of this writing, current) segment of this ephemeral topic, click here.

It is always a good idea to cook (dress the salad) with the wine that you would like to drink. It is even better to actually drink the wine that you cooked with. When I grow up, I want to be like @Anna N

You are correct. Fresh whole corn kernels were folded in after grits were cooked.

Thank you for correcting my spelling. It is indeed Terra. Grits are mostly topped with chanterelles. There is only one slice of bacon crumbled on top of it. Bacon drippings were used to cook the shrooms.

Coarse ground grits 1:4 ratio with chicken stock pressure cooked for 15 minutes, mixed with fresh corn after that. Topped with bacon and chanterelles. Cross posting in Dinner thread as well.

Inspired by polenta soup that we had in Tera restaurant (one of my favorite restaurants ever) in St. Helens my creation tonight is coarse ground grits with fresh corn, chanterelles, bacon. I liked my version better! More chanterelles, better version of corn products. And of course bacon!

Tuna tartar with baguette slices. Tuna was mixed with soy sauce, hot chile sauce, garlic and Lyme juice.

Potato and zucchini frittata, bacon on the side.

For those who don't have this book, here is a link to ten recipes https://www.eatyourbooks.com/library/recipes?q=176196 "Taste %26 Technique"&online-recipes=true

We had first Friday of the month happy hour/bring a dish at our building tonight. Zucchini fritters with grated Pecorino Romano cheese.

I love my Anova circulator, I really do. But they keep posting photos of sous vide dishes that are just not right. Like this pork tenderloin. It is rather pink, may be too pink for me. I will eat medium pork but this looks a shade or two under that. And what's with the schmatz on top of the first slice? Looks like coagulated protein from the cooking juices. I find photos on Chefsteps website much more appetizing.

Wild salmon with wild mushroom risotto.

I declare it low glycemic index product and would like at least half of it sent my way!

If I buy a piece of beef and grind it myself, I will have single origin beef burger. If I grill an individual steak, I will have a single origin beef steak. I can even buy the whole (or half) prime cut of the beef and will have single origin beef steaks for the party. Single origin of my beef products does not mean it is high or low quality, marbled or not, fresh or not. Sounds like it is marketing at its best.

And tonight's steak dinner. wedge salad Fillet mignon tips with potatoes

Mediterranean like dinner last night. Greek inspired salad. seared tuna with zucchini

Gjelina and Plenty cookbooks are 2.99 on Amazon kindle.

Pork belly with eggplant and tomatoes stew. Sprinkled feta on top for no reason other than having it and loved that addition!

This may be interesting to @Anna N https://www.eatyourbooks.com/blog/2016/9/18/taste--technique---naomi-pomeroy

Crispy toast and 1/2 martini. Whole martini puts me to sleep ;). My goal is to eat as many leftovers as I can while my husband is out of town. I envision empty and clean fridge that is ready for more leftovers.

Left over rare steak hand chopped and mixed with onion, garlic, capers, mayo, mustard, and the tinies amount of fish sauce.

Search for Pam Corbin in Kindle books.

Chez Panisse menu cookbook and The River Cottage Preservs handbook are 1.99 on Amazon kindle

Pork belly and sunny side up egg. Showing off my square cast iron pan