scubadoo97

Al Young of Four Roses died yesterday. He was a gentle man, sweetheart of a guy and brand ambassador will miss him.

So do I. There is something calming in it. I’m so Dexter 😳

Exactly. I use my ricer as well to squeeze out the liquid from the shredded potatoes

I think foie temp is around 120

Especially in natural food stores.

you are absolutely correct. I was thinking it had celery salt in it I know Old Bay list celery salt which is high in MSG. It is not uncommon for ingredient list to state no MSG when it is naturally occurring in some of the ingredients

it’s the MSG. It gets a bad rap but it does have an enhancing effect on flavors. It’s the thing that makes you want to eat the whole bag of chips

Fried up a big 10 lb batch yesterday. They will be served on the 25th, my daughter’s birthday. Will be hosting my family and her new in-laws for dinner. Also have a packer brisket which was cleaned, separated and SV’d a couple days ago. Hopefully an easy reheating of both for the finish

Scrambled egg on toasted bagel for 2 was a quick easy breakfast this morning

Agreed just potato starch most of all of it coming from the potatoes after shredding

The brisket was right out of a very cold fridge prior to prepping it. Smelled fine and was cryovaced from Costco. No sign of further puffing after rebagging. I’m not too concerned. I ground up some of the trimmings for a very rich ~60/40 burger yesterday and today. No symptoms of a problem. Yesterday’s was a decent thick burger. Felt a bit too fatty. Today’s was a very thin pressed patty. just right with good crisp browning I have done fridge aging of briskets in cryo in the past, like weeks without incidence. This one was two days.

@heidih store bought at Aldi tried my hand at pasta making but my wife gave me a hard time due to the perceived mess. I said never again. it was such a simple dish, born out of the necessity to make something quick and easy with what I had on hand. My biggest challenge was making sure I didn’t burn the garlic

Me neither but....This was in the first hour of cooking. Again I had applied pink salt and liquid smoke in the bag. After rebagging all is snug as a rug. It was a cryo packed whole brisket from Costco. I ate a burger, medium rare , made from the trimmings with no issues

I broke down a packer brisket this morning, removing point from flat. Both are in the SV bath and will get used for a get together on my daughter’s birthday the 25th aka Christmas, along with her in-laws and family and a few friends. interestingly, the vac bags have puffed and are now floating after a few hours in the bag. I did sprinkle some pink curing salt on the surface of the meat to force a pink “smoke ring”. I plan to finish the meat on the grill or smoker on the day to be served I used a steel sharpening plate to hold them down but am thinking of rebagging since I really want them to be fully submerged Okay so just rebagged, removing air and any liquid that had formed. The liquid was quite salty from the pink curing salt. Multiple clay tiles applied to make sure they stay submerged. Fingers crossed

@Margaret Pilgrim too bad on the flap.

A quick simple dinner. Thin sliced garlic sautéed in butter followed by Patagonian scallops with basil over herbed pasta

Now on the other end of the spectrum Dinner was the result of rummaging through the freezer to find some steelhead filets and 4 scallops left in a the scallop bag. Leftover black beans, rice and a quick salad to round it out

Beautiful images. One thing I find fascinating with Japanese culture is the care and tradition that is rooted in what they do. Whether it’s making knives or cooking you don’t just jump in to it. You master it with pride starting from the bottom and working up

Looks delicious

There is no shame in a can of tuna in my world

Smoked the belly meat and tail from a side of salmon. Also made a pot of collard greens, rice and a big pot of Cuban black beans. Some of my favorite things

When I see toast like that I understand

Crab cake

This is the first time I snow balled them instead of forming a thick patty. A little side salad and remoulade

It is