scubadoo97

Well it seems you've been very busy Kim. All looks wonderful. Condolences on the crab cake

Had a grouper sandwich at a little fish market with a cooking trailer parked out front The grouper was good so had to go back later and pick up more plus snapper for the next two nights dinner

Did some fill in work today and picked up a pound each of grouper and snapper at a fish market near work after leaving. The filets were nice and thick. Cooked a half pound of each tonight and the rest will be cooked tomorrow. Served with a purée of sweet potatoes seasoned with diced jalapeños, butter, vanilla bean and citrus and a quick cabbage slaw with diced red pepper and the jalapeño with a citrus based dressing

Your friends were well fed!!!

@liamsaunt you had me at wahoo!

Cooked a rib cap ala Paul Bacino. SV @ 140 for 2-3 hrs given my time frame. Passed on the sear since I was afraid of over cook it . Served with the bag juices which I should have strained and a baked potato The meat was very tender and fat soft. A sear would have been nice

Nuf said Details; garlic, shallots, shrimp shell reduction, fresh squeeze of orange with zest. The bread was a roasted garlic loaf toasted in olive oil. The combination dynamite. Well maybe the broth soak bread...buttons pushed

Chicken en confit. Well SV style. Salted and bagged with thyme and or rosemary @ 165f X 8 hrs or so then iced down Seared in a pan and served with mashed potatoes flavored with some of the bag juices.

A watermelon gazpacho followed by seared amberjack utilizing the same veg

Hard to follow gfweb' post. Uncooked chicken that was kept chilled vacuumed sealed last week went into the SV bath at 165 for 3 hrs then finished in the oven. Lined the cast iron pan with a garlic loaf bread that our local Publix has been making. Studded with whole roasted garlic cloves inside and out. The chicken drippings added just the right amount of fat and crunch. A romain salad with tomatos and cubed up toasted bread was a fine side along with some rendered chicken skins chips to nosh on. Scrapping out most of the fat before roasting really makes them light and not too greasy

The best salmon I did with SV was a mi cuit prep and it was soft. For the most part I don't do SV fish

Wow, the fat content in that rib cap looks amazing. Snake River Farms American wagyu? Wonder what the ribeyes looked like. Cant wait to see what you do with it. I have a cap roll from Costco in the freezer waiting to get used but sure doesn't look as nice as yours

I have a near full set of Shapton glass stones bought after I first purchased my EP and decided to go freehand. Love the splash and go nature of the material but you don't build any mud and there is less feedback from the stone compared to more natural stones. Still it's my go to method of sharpening

@robirdstx I know what I'm making for dinner real soon. Looks great!

A couple corn tortillas with a piece of Munster cheese. Folded and toasted in a pan before rushing out the door to work.

I use mine for stock mostly. Usually chicken backs carcasses after removing the other parts. Just made corn stock the other day from a big bag of cobs. Amazing how sweet it was. Will use a PC for chickpeas when making hummus but with other beans like black beans I like to cook traditionally to infuse more flavor in them

Shelby, I'm an okra lover and understand. That pan of okra looks delicious

@blue_dolphin I need that for breakfast or lunch or dinner

Just a burger. With a tomato jam and sides of a shredded brussels and corn and pepper sauté

Chicken livers and onions. The livers from a whole chicken I cut up this morning. The onions were from last nights fish taco dish. I recycle! Finished in a pour of Tariquet Armagnac that flamed off. A small pour of a 20 yr Armagnac is making a nice after lunch digestif

Been working through the amberjack I purchased a couple of weeks ago. Used two chunks for fish tacos last night. Made a corn, pepper and radish medley along with shredded romaine (aka cleaning out the fridge) to use in the tacos. Corn tortillas, of course Tonight have my son, his girlfriend and my BIL coming over for dinner. I've got a chicken cut up along with 4 thighs in a dry rub of ground cumin, ancho and guajillo pepper, oregano, salt and a little citic acid. Will either grill or roast in the oven. Previously cooked Cuban style black beans pulled from the freezer. Rice will be made last minute. I'm done in the kitchen for a little while but some chicken livers from the whole chicken will be a quick lunch snack.

I know there were knock offs even before the patent expired. Due to this post I pulled out my original EdgePro and sharpened 5 of my most used knives this morning. Usually go freehand but I was impressed by how nice my edges looked off the EP. Was a little slower than my freehand method

Shel, I think the acidic environment would inhibit botulism growth.

I've seen these near identical knock offs for the last several years. Not sure if and when their patent expired but I spend a bundle for my EP back over 10 yrs ago.

Lamb rib chops SV @ 131F x 90 min then blasted on the grill to get some color on. Nice and med-med rare Used up some previous roasted beets and added feta and roasted some potatoes