scubadoo97

@rotuts what is RB40?

SV chk thighs browned in a skillet and what’s a good pair? Roasted potatoes

Used some leftover roasted chicken thighs and paired with leftover bulgur, sautéed with diced onion and mushrooms simple veg sides of tomatoes and cucumbers with light basil dressing

Since drum includes Red Fish I don't consider them trash fish but if the price reflects that moniker then I'm all for it

Oven roasted chicken thigh with slaw and a bulger/toasted vermicelli side

Wishing you a rapid recovery ChocoMom

Smoked short ribs, mashed potatoes and coleslaw

@rotuts my oxtails at 162f would be similar to meat for carnitas

Not sure about correct as there are so many ways to make them. I went the easy route and bagged and SV'd them at 162f for 48 hours then chilled them down and tossed in the fridge for later use. Reheated in a warm bath then cleaned meat from fat and bone. Warmed and browned a bit in a pan stove top. I had a big container of brown mushrooms so sauteed them and added to the meat when reheating

Great dinners!!! oxtail made a repeat performance tonight with new salad and sweets

Reheated the SV oxtail on the stove with sliced mushrooms and bag juices until the juice thickened. Served with mashed sweet potatoes scented with ginger syrup and spinach/arugula salad

I got a couple packs of these last week. They' were cooked at 162f for 48 + hrs and are chillng in the fridge

I’m thinking the extra salt in a store bought rotisserie chicken is why the gravy tasted so good

History has shown I have less risk with a knife. And can slice as thin as a mandolin

Not really but it was paper thin and I used only a very small amount of salt. More salt would have softened it more but like cole slaw I like some crunch. Raw fennel is quite good

@gfweb The fennel was sliced quite thin so not hard but retained some crunch, but I like raw fennel. I tasted it before adding any salt and liked it but thought a little salt might make it better so only added a very small sprinkle. My wife would prefer none. Salt is the enemy <rolleyes>

I found my Blendtec or Vitamix gives me a pasty texture that I don't get with a food processor. I do need to run the food processor a bit long to get a nice smooth texture

I totally agree with the microplane assessment. I use it when making some Indian dishes and want an aggressive note of garlic but for many other applications it's too stong.

i should add that some of the fennel looks translucent as a result of being on the side of the fridge next to the freezer and got partially frozen. Still retained some crunch so I used it

Sure. Thin sliced fennel and fronds with sectioned oranges. Squeezed the orange for its juice and made a dressing with a little mustard and a touch of olive oil and honey to take the sharp edges off the mustard and round it out

Steelhead with a fennel and orange salad

Never the knive's fault. Purely operator error

What I like about this knife is there is little chance my thumb will contact the knife heel. I’ve popped a hole in my thumb many times from just barely touching the heel during food prep. It’s one of the sharpest points on my knives

Love the traditional and more so the non traditional breakfast offerings posted here

Lunch today was chickpeas out of the pressure cooker with salt and evoo.