scubadoo97

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.

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