scubadoo97

Instant dashi is a stable in my pantry

One of my closet dishes is reheated leftover white rice, thawed frozen peas, a good shake of the supermarket shelf yellow "curry" powder and pull it together with a spoon of mayo.

Not at all

I hope I didn't make it sound like I was annoyed by your questions.

Dill

Yes, all day long

No it's not traditional and to tell you the truth I didn't know it was in there until I looked at the online menu but the sandwich tasted mighty good

Here is their menu http://pipos.com/cafemenu.html. Although I didn't detect much salami in the sandwich (I didn't dissect it) the addition of mojo pork was a nice

Tonight's dinner was a couple of blade steaks cleaned up to remove the tough tendon. Cooked in the Darto med-med rare

Smoked a chuck roast this morning. Will be part of dinner tomorrow. It was lightly sauced, vac packed and is resting in the fridge. Will reheat via SV. Was thinking of smoking some chicken tomorrow as well. Now sides??

No kidding kayb, serious drool

Josh I just read the fourpoundsflour article with interest and was intrigued with the results and the history. I'm not sure what the water temperature is at low in a slow cooker, but since the eggs are cooked in water I don't see why using a SV bath wouldn't work

Shain, everything looks wonderful.

Love it looks absolutely delicious

I was always taught to rinse rice before cooking. Has worked so far

Shrimp and potatoes in a broth with shrimp stock, paprika, garlic and shallots

I thought the same thing after looking at the pic.

I never understood the issue with cooking rice. I was showing my wife how easy rice can be made. I was using a sushi rice. No rice cooker. When the water level just reaches the level of the rice you can even just turn the fire off and let it sit until all the water is absorbed. It works, at least for me. Not to my normal method but it works

Had extra time this morning so whipped up a little breakfast hash with a couple sunny side ups

What are you shooting for, rubbery or mushy?

Wanted to use up some sliced roasted potatoes. One thing lead to another

I use it all the time to thaw raw meats/chicken that are sealed in vac bags. Really shortens the time to thaw. Great for last minute freezer pulls after work

Me too

I have quite a few individual frozen breast in the freezer, not quite twenty. I'll toss a few in the SV bath and then chill them down and use them for sandwiches over the next week or so. Just so many uses and they thaw in no time when using the Immersion circulator in cold water

had an everything bagel, lox and cream cheese this morning with a big slice of tomato