chefmd

Ate at Buddakan few years ago. Ordered duck breast rare in hopes of getting it cooked medium rare but it was served well done. "It just looks this way due to the lighting" was our server's response when I pointed out the depressing gray color. Escape was briefly contemplated but did not seem practical.

Eggplant and tomato stew with left over chicken. A bit of basil and black olives on top.

I did not cook this steak but receivd this photo as part of Anova email promoting their Sous vide device (which I have and love). Look at the pool of bloody juices that steak is sitting in. Doubt that it was cooked sous vide. Definitely was not rested after cooking. The beauty of cooking protein with sous vide is keeping the juices in while reaching precise temperature. Not sure it was the best photo to promote Anova.

It looks very elaborate, I am impressed that you can make a dish like that quickly. Do you usually buy live prawns? Can you tell difference in taste compared to the usual not live kind?

@gfron1 I know that you were not going to look at the reviews. And I promise that I will only tell you this one time :). You have three reviews on Amazon, all 5 stars. All by verified purchasers.

I ate them as is and also used in arugula based salad. Delicious. I will buy a few packages since they do not need to be refrigerated until you open them.

A bargain for 1.99 and quite tasty

I sincerely hope that you are joking about "extremely rarely" spitting into food. There is no circumstances that can justify this behavior, no matter what, never ever.

Coleslaw made with broccoli and cauliflower stalks shredded, mixed with basil and red peppers, dressed with Duke mayo. Also left over roasted chicken and potatoes ( not pictured to avoid terminal boredome).

Arugula, roasted cauliflower, kalamata olives, hazelnuts. Dressed with olive oil. Lyme juice, and salt. roasted chicken

I am with you on desserts, will have cheese coarse over cheesecake any day, but @sartoric brownie and cream is calling my name. Would love to have the recipe for that brownie.

Pork roast with flageolet beans that were cooked in instant pot.

@Franci Posted last Thursday 3.5 pounds pork roast bake steam 325 degrees for 90 minutes. Lard and meat jelly were a bonus! Sliced thick and seared in cast iron.

Pre-soaked white beans 15 min on high, slow release. Cooked in chicken stock and left over tomato soup. I was a little worried about tomato soup acidity but it did not affect the creaminess of the beans. They probably even needed a minute or two shorter cooking time, few beans were starting to break.

I almost always wish for two of whatever tastes good

Chicken salad on toast. Started eating it before taking a picture ;). Very pleasant contrast of warm and crisp bread with a creamy cold salad.

Left over steak and feta cheese mini sandwiches.

Boneless pork roast 90 min at 325 steam bake. It will be chilled, sliced, seared and served tomorrow. Rendered prk fat is a bonus!

Tuna steak with roasted broccoli

Roasted cauliflower and steaks. My beloved cast iron skillets were involved

Roasted artichoke with mayo, garlic, and jalapeño dip. Eating an artichoke is like getting to know someone really well - Willi Hastings roasted tomato and red pepper soup with crispy fried left over bits of pork rib meat

ninagluck, I wish I were your dear friend

Roasted broccoli (450 degrees in pre-heated cast iron skillet). Tuna steak seared in another cast iron skillet. I love my cast iron, what can I say

Salami, Brie, and pickles sandwich on homemade bread

Hot dogs, eggs scrambled hard (that's how my husband likes them), red pepper from neighbors garden.