scubadoo97

Where do you find a whole Spinalis? I bet that was fantastic

First get the whetstones or jigs and learn to sharpen your existing knives. They can achieve new life and sharpness. Then once you have that under your belt and still want a new knife you will be better able to maintain it. It doesn't matter what knife it is except maybe serrated. They all need sharpening on a somewhat regular basis

Difficult but not impossible. I nick myself here and there. With the fingers curled it's still possible to shave the knuckle My goal is to turn water into wine. More seriously I'd like to experiment with more cultural foods I have little experience with. Would love to make breads and pizza/flatbread better than I do now. Want to expand my SV cooking to see where it really shines for me. Right now it's more about inattentive cooking. The ability to cook while I'm busy doing other things I'm sure there are many more goals to attain that I haven't thought of currently. But the year is still young

Damn, that looks good!

From previous discussions searing before cooking has been suggested to disinfect the surface when people have commented on foul odors noted when opening long cooked short ribs as an example

Yesterday I made an Israeli inspired breakfast. Chopped vegetable salad with feta and pita with zaatar

Excellent looking tenderloin Ann

Beautiful meals as usual Dcarch. Some how I'm picturing these beautiful plates on paper plates. Just can't do it

Great find Toliver. Thanks! She died 12 yrs ago on New Year Eve. She would be happy to know people were interested in her recipes

Thanks for the assist Mitch. Sorry Sylvia. The last reprint was awhile back to accommodate the growing family. Not sure if another one is planned

Wow, that's fantastic! I want to look for her cookbook. Thanks for sharing.The cookbook was made for and distributed to the family. We got a few extra for our kids and future grandchildren

The best cook in my family was my grandmother "Mama" Salha Bobo She was an amazing women and cook I like to think I got some of my love of food and cooking from her. I tried to link her wiki page but it didn't link correctly on this site

Same here plus collard greens

Where are you hunting? It's been 5 yrs since I did a lot of spearfishing but sampled the bounty of central west Florida Gulf coast

Thanks for the photo journal. The Israeli breakfasts were always something to look forward to. Beautiful salads usually

I have a 3 lb chuck roast in the bath at the moment. My first SV chuck. 137/28hrs is the plan at the moment

Do you know the ABV and recipe of the 4R bourbon?I do love my Four Roses single barrel selections. Jim Rutledge is a great master distiller and a hell of a nice guy The 2012 was OESK. Out of town at the moment, but I believe it's in the neighborhood of 110 proof. I'm a fan of the E low rye mashbills and a big fan of the OESO but then again they are all quite good

It would absolutely work

Thanks. I just might have one

Define regular. Thanks I have the regular in the pantry right now. It's a little runny. Could use a deep stirring. The tall container requires a longer utensil to get to the bottom to mix completely

Haven't had any problems with our built in soap dispenser except having to fill it often and I inevitably over full it

I really want to have lunch at your place Huiray

I SV chicken breasts, slice and use for sandwiches through the week

Maybe I shouldn't be posting on this thread. It was in the 60s last night and lamb loin chops were on the Weber. But I was chilled The chops were served with Greek style roasted potatoes, seasoned with Greek oregano lemon juice and olive oil.

Several times a year I get cases of liquor delivered to my home. The distributors have been using the cardboard inserts and I have never had a breakage. The last time they used the styrofoam inserts one member of our group did encounter a breakage in shipping. They switched back to the cardboard and so far so good