scubadoo97

Finishing off a tuna rillett I make last weekend. A good thing to happen to canned tuna

Thanks. I still have 4 more portions to work with

Used the CSO again trying to feel it out. Picked up a side of Cobia today and portioned it out. Used the steam broil function on both a vegetable combo of fennel and carrots then did the fish. Missed the hard sear I would get from a pan and felt the fish lacked "life". Kinda boring but texture was okay. The veg on the other hand was lovely

This morning made scrambled eggs with diced poblano peppers and oil cured olives

Didn't get a chance to take a pic but last night's dinner was crab cakes done in the CSO. Convection bake setting An 8oz container of claw meat made two decent cakes. Served with fresh cut corn sauted with fine diced poblano pepper and onion the CSO did a fine job. Cleaner and easier than pan frying, my usual technique

All I know is I'm digging this little oven.

I really can't think of the last time I had a soda/soft drink. It's been so long. It's water, rum or whiskey and my mama always said water was for bathing

I've lost nearly 40 lbs over the last 8 months buy eating less and burning more calories. No food is off the table if I want it. Though I choose my calories more judiciously and sweet empty calories have less appeal. Except whiskey and rum. They fall in that gray zone of the abyss

We really don't eat much processed foods. Mostly meats, seafood and fresh vegetables, starchy or otherwise. Rice you bet. I'm going to continue as I have been, let the chips fall where they may Never been a fan of restrictive diets. Genetics plays a big part in longevity. My maternal grandmother lived to 92 and was sharp as a tack and was heavy most of her all her life. Then cut back and ate less losing a lot of weight . My mom is going on 93 not heavy and has been in in a state of advanced dementia for near a decade. I have no desire for that demise. I think most food science related to health and longevity is BS when it comes to longevity and other aspects of health. My goal is to eat and drink well, enjoying every bite and sip. Pseudoscience be damned. I don't won't to live forever but sure as hell want to enjoy the ride

Reheated some SV Ckn confit thighs in its bag juices with cubed Idaho potatoes in the CSO using the steam bake function. Roasted beets with sautéed diced onions, stems and leaves and small salad. Texture was good on the chicken. Potatoes better than anticipated

Sounds goood

What’s it stuffed with?

Sometimes the journey is half the fun

This is tabled till tomorrow

5 hrs late

Have some SV’d ckn “confit” thighs that I figured the CSO should do well reheating. Keeping it simple. Wify’s plane is an hour late from Ft Lauderdale

I'd be so full eating my sushi mistakes

Reheated a small portion of sea bass from a recent dinner out in my new CSO. Used super steam and came out hot and moist. Well I can tell this is great for reheating leftovers. Next?

Today I took 3 cans of white tuna and cold smoked the fish over apple wood. This actually works reall well Turned it into a rillette using Dukes mayo as the fat, a little squeezed orange, lemon and lime juice. Added a fine dice of the orange zest and a splash of a 21 year old Armagnac to the mix. Served on toasted bread points with a chiffonade of basil

No idea ????? But there are enough post to start to give me a hint.

Doing a cold smoke on 3 cans of albacore tuna. Works really well for smoked fish spread

CSO due to arrive tomorrow learning curve anticipated

We did you kitchen remodel when the oven door fell off the electric range that was in the house when we bought it.

I googled both the 300N and N1 and only got information on the 300 and 300N. I’m assuming they are the same. Wonder which N will show up at my door???

I just Googled vegetarian sausage and got quite a few links. One using mushrooms and lentils