scubadoo97

Amberjack with brussels, multicolor carrots and beets

A new Sprouts store opened up around the corner. Amberjack @ $9.99/lb. picked up two sides for ~$67 which will make about 20 meals. The ends are on the smoker at the moment

If I could choose bread for a pb&j I'd go with challa

SV chicken thigh confit with roasted carrots

You might ask the butcher at your Costco. I don't see them in the case but a friend picked up a very large shoulder clod a while back

Yes they have

Another fridge clean up breakfast. 3 small Idaho potatos grated, fine diced onion and celery + grated nub of a zucchini + 2 beaten eggs = one big potato pancake cut into quarters i just had one quarter (cold) for lunch after several hours of yard work before diving in the pool to cool off. I'm a sucker for cold refrigerator pulls

OGD 114 has been my go to to fill my 5L barrel for barrel aged Manhattans. Due to the warmer weather it was refilled with 114 and sugar (750ml + 1/4 cup sugar) + Angostura orange and regular bitters for barrel aged Old Fashioneds

Although I've been harvesting my basil plants frequently it's quite assertive so would go easy on it relative to the parsley

While in Chicago I took a long walk over to Binny's and picked up a 20 yr old Armagnac and a Binny's single barrel pick of a Barton's 1792 Full Proof bourbon The Armagnac is quite tasty and is similar in age and flavor to barrels my bourbon group picked from a producer in Gers France recently. We were so taken by the picks that in a couple months we are going back to pick more barrels. Our European scouts are already tasting samples to narrow down the selection. It should be a fun trip

And now the meal. I pulled two thighs from the bath after 3 hours. They really need more time but they were ok. The rest will go for several more hours and will get pulled before turning in for the night Served with vegetables done ala Chef Michael Voltaggio

This mornings breakfast was cubed watermelon with feta and basil

Picked up 8 chicken thighs today. They were seasoned with salt and thyme and are in the bath at the moment at 150f. The extra skin was cleaned and seasoned then placed between two sheet pans at 350f till brown and crisp. They really shrunk up

I had tossed a 5 lb chuck roast on the smoker this morning. After it had reached 190f I wrapped it in foil and then a thick towel and stashed it in a cooler to rest. 2-3 hours later it was still hot. Gloved up, cleaned and pulled it. Served with potato salad and a tossed salad. The local grocery had bags of mini potatoes bogo. Red, white and blue varieties which are standard year round. This made for a patriotic potato salad

a 5 lb chuck roast went from freezer to smoker. Made darn good smoked and pulled meat for the 4th

Breakfast materialized from left overs in the fridge. 2 tomatillos that had been torched and then skin removed had been sitting in the fridge along with a half an onion and a bunch of cilantro. This made a nice green salsa. A fried egg on top followed by a small ramekin of corn and peppers, that needed to get used, on the side made a dandy breakfast. The fridge is a little cleaner and my stomach a little fuller @robirdstx Those carnitas look fantastic

Deep dish pizza at Pizzaria Due in Chicago. Not bad but not something I'd rush back for

Had the prix fixe menu today at Blackbird in Chicago today. I had the warm shrimp salad followed by wood grilled sturgeon. The fish was really good

I know you're right

The means and the space. They take up more counter space and at 50lbs or more you aren't going to be moving it to often. I can justify the cost but it would take up to much real estate on my kitchen counters. But I really want one

If you want cleaner bag juices you can heat it up until some of the protein coagulates and skim it off before using it to make a sauce

When I make a big pot of Cuban style black beans I usually have leftovers and freeze in a plastic container. No weird textures when thawed

Use the bag juices to make a sauce

I've bought brown sugar in ziplock plastic bags in the grocery stores here in Florida

Agreed ojisan, the rice is very important and not easy to get right. I struggle with it. And no doubt salmon for sushi has to be a western influence but has become very popular.