scubadoo97

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

I like toasted kernels so toast without husk. Usually on the gas stove

Outside of legumes and stock making, I don’t use a pressure cooker a lot.

Exactly

Haha, I'm sure. Still no big desire for an iP. Have a stove top unit and know how to use it. For the type of cooking I do most often it's not needed. I take too much pleasure in the actual process of cooking. There really is something to watching the transformation from initial ingredients to the final dish that's satisfying.

Just ordered from Amazon Kay. You were all very convincing

Okay, I'll bite. Which model, 300 or 300N or are there others ???

Scallop cake with braised fennel

I guess by definition it’s not a French omelette if it has something inside. I was shooting for a non browned rolled omelette