scubadoo97

“it was always the braising cuts I shopped for most aggressively” Same here but now we eat very little red meat

This is the cut I’ve been using most often for carrots as well.

Prep depends on what you’re making. Getting back to the beach and making some chicken soup with stuff that made it through the electrical outings that thank goodness were brief. The chicken was fresh

Have a big pot of chicken soup on the stove. We are just getting back to the beach after the last two hurricanes. getting some normalcy back. Took a long walk and still so much stuff from homes piled up waiting for pick up. Looks like a disaster zone. Oh yeah, it is

Have a large tropical storm heading our way. Most likely will lose power. Canned sardines will likely be my lunch and dinner. Wife is away and she doesn’t care for canned seafood. She will eat canned tuna but draws the line. So a good time for me to indulge

With a tropical storm possibly nearing close to us, I pulled out a fillet of red grouper from the freezer. It was a big sucker. Wife said cook it it all against my my better judgment but I have found that it’s better to just say “yes honey” hopefully a lot of fish salad will be in my up coming future

Will work just fine.

Still have my Anova one and 2 Anova Precisions. Bought one for my self and one for each my 2 children. One gave it back to me so I have 2 Precisions. I got away from SV for quite awhile and easing in back in to it. Here is a use I was using before we moved to a small beach condo. If I had something vac packed frozen from the freezer, I would clip the Anova to the divider in the sink and run it with no heat. Would thaw in record time

Remember when Anova came to Egullet to find out what we were interested in for a home based immersion circulator before they rolled out the Anova One

This is one of my favorite brands. Skin and bones please. Don’t want to miss out on some calcium

When I first found eG I was starting to get into cooking. That was so many years ago. Cooking became my Zin when coming home from work after dealing with employees Went from basic cooking to gastronomy over the years and have slid back to more basic cooking as I’ve gotten older. My wife no longer wants to eat red meat which I’m ok with but fish is our main protein source with some poultry tossed in for variety. Also eating non meat sources that are high in proteins like some grains Not as involved as much in message boards as I use to be, but try to look at eG most days even if I don’t post pictures very often

Oh and my wife is making desserts. Passover cookies and brownies

Will be with family in Tampa. Will be a big crowd around 45 ppl. I got off easy with supplying the horseradish for the Seder

it’s teaching me I can do well with less

The rented condo I’m in now is 800 sq ft Not much room and it’s full of the owners cookware The one we are buying is 1821 sq ft so hope to bring some more. of my kitchen stuff from out of storage