scubadoo97

Congrats Dcarch. You always have such interesting and beautiful plating

I'm seriously looking at the Anova now that the price has dropped. I like the sleeker design. The long clip on the Sansaire appears to allow it to fit in a shorter vessel but it appears larger in diameter than the Anova. They both appear to have similar heating and impeller parts. Do we really know what the final price of the Sansaire will be? The Nomiku ended up being more expensive once released

Frozen works well and it will retain its flavor. I did use lemon balm herb in a dish and noted a similar profile to lemon grass. I would have guessed it was lemon grass in the dish if I didn't know it was there. Not the same thing but would be a close sub

As far as toppings, for interesting changes of pace I've used zaatar and gram marsala. The zaatar gave a lemony herbal note and the gram Marsala gave a nice warmth. It was a good mix. My wife like a proprietary BBQ rub from the Dizzy Pig Team called Pineapple Head. Sweet and spicy with a bit of what I would think would be allspice

When at Costco, I search for prime in choice clothing. Here is an example of a choice strip steak

I have a vented lid that I keep vented and it does make for a crisper kernel

I made a chicken stir fry and used coconut oil to sauté the meat and veg. There was a definite coconut flavor. And with herbs from the garden like lemon balm it was a good sub for lemon grass. Although it was not my intent the dish had a Thai flavor which was nice

It's a common pairing for me. Citrus and fennel are perfect together

Bruce I find a curry and rice to be very rich and satisfying<br /><br />It's red light food for sure and yours looks inviting

Finished up the duck I started with seared breasts with 5 spice powder and braised baby bok choy in dashi<br /><br />

Dcarch, do you feel the digital touch screen on the Anova would be any better?

I broke down a duck today<br />Did a confit on the leg/thigh quarter tonight served with Puy lentils cooked in stock from the carcass with diced carrots and onions and salad<br /><br /><br /><br />The beast will be a quick dinner tomorrow<br />Fat is rendering in low oven overnight

Looks like a similar impeller and heater to the Anova. Not as stream lined as the Anova but looks taller for deep vessels

Rico, great color on your steak

I must have misplaced my invitation<br /><br />Really nice spread!

Spinalis Dorsi, one of my favorite parts of a cow<br /><br />It's so nice and rich I'd tend to just eat it with little else to enjoy the texture and flavor

I had a lot of fresh corn so this morning I made a corn frittata topped with manchego<br /><br />

Corn cobs are in the PC tonight. Should make some killer corn soup

Syrian cream of wheat. <br /><br />Really looks good

This morning I made creamy slow cooked scrambled eggs, tomato jam and toast

Ann, really nice meal. Every thing looks perfect

Lots of Old Grand Dad 114. Recent bottles are sweet and delicious

Very nice Bruce

I don't eat brown rice as often as white although I like the chewy texture. The extra cook time was a deterrent plus I really like white rice for most rice dishes<br /><br />I recently started using the pressure cooker to make brown rice and really like the results and it takes half the time

Last night I made a simple seared tuna with a fennel and arugula salad with a clementine and lemon vinaigrette <br /><br /><br /><br />Today after boning out a couple of chicken I was left with some nice livers. Sautéed with onions in butter and finished with port<br /><br />