scubadoo97

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.

One of the main reasons I save photos of my food is to remind me what I made and from the picture I may have an inkling of what I did.

@blue_dolphin YUM!

At the fish market the other day I picked up some more Cobia. Made a coconut broth of coconut water and coconut milk with sautéed shallots and lemongrass. Pan seared the Cobia

Picked up some Amberjack today. Corn looked good, is plentiful this time of year and the market had nice looking tomatillos. Mini colored peppers and cilantro in the fridge needing to be used Seared amberjack on a corn relish. This kinda of simple meal just pushes my buttons big time Host's note: for the next inspiring segment of this delicious topic, click here.

6oz ground chuck burgers with hand cut oven fries was what's for dinner

@rarerollingobject wishing your family peace at this tragic and painful time

This dish looks absolutely delicious

I have 4 SV'd breast in the fridge and a few in the freezer. They were equilibrium brined in a 1.25% solution before the bath. Excellent sandwich or salad ingredient. Also can be re heated in a pan to brown a little without over cooking

Made a salad of greens, tomatoes, beets and feta to precede a dish of Cobia on beet tops wih roasted carrots

Wishing best possible outcomes chefmd.

Leftover tri tip cut in strips and braised with sautéed onions and peppers until it was very tender and liquid had reduced and served in a toasted flour tortilla

There is still an appeal for me to eat a perfectly seared chicken breast that's still juicy and well browned. Small window

I agree

I think it's a common practice. I think I remember reading, salt, sugar and sake from some article.

@Anna N excellent use of the stalks!

SV tri tip. Seared with the searzal

Mushroom and cheddar omelet to start the day

This tri tip is what will be for dinner. . Will be in the bath @135f X ~6 hrs then a short stint on the grill

Made grilled chicken sandwiches tonight. Breasts were split and pounded then given a short 30 min brine before grilling Used those grill mats which actually work pretty well to keep everything neat and no sticking. Served on toasted Cuban bread with grilled sliced peppers and radishes along with lettuce. The radishes were a nice addition. I torched them then scraped off the charred skin and sliced thin

@Shelby Everything looks fantastic.

Small diced home fries and low heat soft scrambled eggs was our late breakfast

hierbabuena would be ideal but spearmint comes close

Looks perfect

To enhance the bacon flavor fry in bacon fat