chefmd

My eggs looked back at me this morning. Served on beans cooked with ham. Leftover salsa verde.

Pan seared sockeye salmon, roasted tomato, salsa verde.

Pan fried zucchini with pork ragout.

Steak tartare with soy sauce cured egg yolk, scallions, chili oil. Thinly sliced jalapeños and Maldon salt on top.

Bamboo shoots braised with soy sauce and chili oil, stir fried halibut on top.

Local Maryland tomatoes salad. Halibut with oyster mushrooms.

A bunch of leftovers: rice, chickpeas, zucchini, pepper, bacon, turkey breast. Fried egg of course.

And it was cooked. First, I salted it generously and brought it to room temperature. Seared it hard in cast iron. Steamed greens on the side. Noticeable funk. Very easy to achieve sear due to low moisture content. Loved it! Will try to age longer next time!

My son and DIL are visiting so it twisted my arm to cut aging time short and to cook the steak. It weighs just under 6 pounds from the original 6.75. It can definitely use a longer aging time judging by the texture. Still a little soft but not bad at all. Local store in Prince Frederick, MD had strip on sale for 6.99 a pound. A strikingly different color and texture. I will age this one for at least 4 weeks.

I treated leftover buckwheat as rice and fried it with ham, zucchini, and egg.

A neighbor gave me zucchini from his garden. This is a foot long I can live with! I think people got nicer during the pandemic.

@rotuts I love red boat fish sauce and also used for quick steak aging.

A touch over 6 lbs, it was 6.25 last week. Pleasantly dry and firm to touch. I might eat it next week...

Lentils cooked lovingly by me in home made beef stock, canned chickpeas rinsed thoroughly by me, garlic chives that I am addicted to, leftover Chick-fil-A chicken. Egg on top makes it breakfast.

Cast iron blistered shishito peppers with leftover wild salmon, cream, Parmesan. Salmon skin was roasted till crispy and crumbled on top.

Scrambled eggs with bacon, oyster mushrooms, garlic chives. Pickle because I had a few left over from office lunch.

It took about a week. Flavor was identical to supermarket oyster mushrooms. It was a fun project for 10 dollars. I would not pay the original 20 dollars price.

Mushroom growing kits were half price ar World Market. Fun project! Fried with bacon and served over scrambled eggs.

Not exactly food but toilet paper and paper towels supply is strong at Costco in Pentagon City.

749 is for a refrigerator. My box was 250 or so. I think quality of meat and. length of aging determine the final product. Will keep you posted. This was a good regular Delmonico steak. I may try a prime or wagyu beef next.

It has a fan, not sure if it runs continuously. There is a thin wire that goes out and gets plugged in outside the fridge. Initial weight was 6.75 lbs, it is 6.25 today. i do not have a hygrometer

I love dry aged steak. The ones in grocery stores like WF are usually not aged long enough. I have first encountered SteakAger in a local grocery store in Prince Frederick, MD called Nick’s. They make properly aged steaks but those are often sold out on Saturday when I am able to shop there. So it turns out that there is a home version. https://www.thesteakager.com Now, it takes the whole shelf in the refrigerator but we have an extra one in Beach House. It’s for tasty beverages to quote @rotuts. So I bought 7 pounds Delmonico and what you see is after one week of aging. I will try to be strong and allow it to age for at least four weeks. home version. There is a pouch with rock salt inside to reduce the moisture. Professional version from the store

Pan seared shrimp with lots of garlic. Roasted carrots. Salsa verde.

Sous vide leg of lamb sliced and seared, sautéed cabbage, salsa verde

Mapo tofu made with expired tofu (best by 5/20/20, please don’t judge), pork, sauce from a jar. Served over rice. It was lip tingling good!