scubadoo97

Kim, sorry to hear of your your accident. Did that to the tip of my left index finger not long after getting an EdgePro. Had a dinner party and guests were about to arrive. Skipped the medical visit and just stuck the flap back down and bandaged it tightly and kept working. Took over a month to heal. Can't really tell now. All looks and feels normal unless you look really closely for the scar.

Bali blend. Blue moon and Kintamani. Roasted to the first snaps of 2nd crack Not the best coffee I've ever had but quite nice. Will let it rest for 3-4 days

Seared salmon with Momofuku brussel sprouts The sprouts are crazy good

Only if bourbon and an ice cube counts

To many carbs or is it a flavor issue?

I smoked them for 1 hr 45 min at between 250-275 over apple wood before finishing in the grill

Welcome to Egullet tcamp.

Mgaretz, fabulous color on the beef

Appears to be

Smoked Wings tonight using several of the Dizzy Pig rubs. Half with Dizzy Pig Bombay Curry-ish rub and the other hall with a combo of Swamp Venom and Tsunami Spin. Smoked then finished on the grill Served with green beans panned in butter, sliced almonds and pecans with a shake of Pineapple Head rub, salt and pepper

you're suppose to keep the top on [emoji14]

Glad to see you here Cowboyardee

They are. I've purchased semi fresh in clamshell containers at green markets and a few grocery stores. They are more assertive. When using dried I used quite a few

Me too but haven't done blind tastings to prove it. I often add 4-5 big leaves when making a big pot of Cuban black beans and also use a powdered bay leaf when starting a sofrito

Good save Anna. Looks tasty. Can't even think of eating that with a fork. Fingers rule

My wife just gave it up when I started cooking. She would just as soon be doing something else. She prefers to do the dessert baking when needed. She can follow a recipe

I just roll mine around over the gas flame on my cooktop to toast them a little. Often that's enough cooking for me but it's often cut from the cob and used in a dish that requires a little more cooking and have tossed in the microwave to get them a tad more cooked but I don't like over cooked corn in general

Sure looks good Weedy!

I can eat it any way including raw but I do like the toasty kernels

How are you doing post sear? If you are setting your water temp to the highest needed, how will you know when to pull the rarest steaks? I would think you would SV them all to the lowest temp needed then those that need more cooking get finished higher during the post sear

Your last statement is spot on

Looks great. What's in your houmus?

It's obviously where you set the extra time needed to break down collagen in a tough cut of meat but it would be good to have some more guidelines on low long to cook pork belly or short ribs as an example to get them tender at a given set temp I usually search EG for this info

Interesting. I have used green regular papayas to make salad and didn't notice a difference from the salads I've had in local Thai restaurants. Yikes!! Well I'm alive to tell about it.

My only experience with SV root vegetables is carrots and fennel. Both retained a lot of intense natural flavors. Beets I think should at least be quartered or they will take for ever to cook through