scubadoo97

Pulled out another bland chicken breast from the freezer. Got a good crust on it in a cast iron pan seasoned with cumin and s/p. Had Cuban black beans from the freezer and made fresh rice. A baked sweet potato that needed to get used and a small side salad with green olives

Last night made a pan seared chicken breast served with fried okra and tomatoes. The okra Inspired from a dish I learned of from Suvir Saran when he use to post here

Always amazing food posted here. Tonight was a hodgepodge of leftovers from this weekend. Have a friend that owns a few Sonny’s BBQ. His stores are a big notch above the rest. BBQ chicken and mashed sweet potatoes with a quick salad of shredded romain and raw brussels

I like my corn on the crunchy side. Could eat it raw with no problems

Does ice qualify as an ingredient

Flautous and Taquitos are great snack and breakfast food

What rums did you use?

I can easily eat corn raw. Will have to try it in the CSO on the steam setting but ill shorten the cooking time a little. Like the idea of streaming in the husk. May intensify the flavor a little

Contigo does make a good product

So many beautiful ways to start the day.

Rum and Velvet Falerum

Salmon cooked stove top with cubed potatoes in the CSO on conv bake

Make salsa or cook them down to concentrate the flavor

I like this combination. Very available ingredients Looks great

@Okanagancook meat looks very succulent

So does my older sister. To this day.

Fresh ground burgers, chuck/brisket blend with a fine diced tomato paste. "Slaw" side

Picked up some steelhead at Costco today. The bellies and tails went into the smoker. Steamed broccoli from the Cuisenart steam oven with Red Boat fish sauce and Thai chili sauce as a dressing

Panang chicken curry

I've gone through 1 foodsaver in 10 yrs. And they replaced the dead one with a new one no charge except shipping

Basic aluminum sheet pans are great as long as they are not too thin. I lay parchment paper over them for easy clean up. Can take high heat, no problem.

I think that's where it's at. Pockets of flavor infused oils. Butter, aromatic oils etc.

Tonight needed something quick and easy. Having vac packs of SV chicken thigh confit in the freezer made that happen. After a quick thaw in the sink using the Anova to keep the water moving the thighs were browned to render fat and sliced mushrooms were cooked with the chicken as they soaked up both fat and flavor. Served with grilled squash

Method? Just SV?