scubadoo97

We were collecting pits and grinding them up. My wife was using them for natural fiber dye. She was making felt from wool at the time. They make a really nice dye and a range of colors depending on the pH they are exposed to

The avocados were rich and creamy Hass and absorbed some of the juice. Wasn't really messy at all but a little messy is ok with me as long as it's justified by the taste. It really pushed my buttons last night

Well top chef judges seem to think it does ??? i think there is a difference between SV proteins and high heat seared same proteins. As much as I like SV I still prefer pan seared but the margin of error is quite small non SV. You have to really nail it

Burger night. Ground chuck burger with pan grilled onions and home fries and fixings. This was so delicious. Forget high end steak. I'm a a burger hound

Two separate meals or did you top the short ribs with the herring;)

So does SV make food dry?

Pretty sure we eat better than the vast majority. Food here rocks!

Looks pretty good to me Kim

Should have mentioned yours look really good

Bingo. Canned chickpeas really don't work well. Soaked dried beans is the ticket to getting the right texture I've made them but it's been a few years. I'm sure I posted pics here and sure it's been quite a few years. No sure why. Maybe because the last time I used a 2lb bag of dried beans.

Wow that looks good Shelby

Orange works well in bean salads. I often usually use a combo of citrus in mine. Orange give a little sweetness

I goofed and posted to the wrong thread as nothing in tonights dinner came from my freezer

No pics : ( but used some leftover mojo chicken from last night, shredded and cooked to dry a little. Then wrapped in toasted corn tortillas with shredded lettuce, cilantro, diced tomatoes, grilled onions and sliced avocado. Heat came from a little ground morita and guajillo peppers. They were tasty!

I so love them as well. After trying a bag of frozen I understood what people hate about them, but fresh-steamed, roasted, shredded etc. they're wonderful

Mojo chicken tonight with black beans and rice

I failed. I have a fresh chicken spatchcocked and marinating in the fridge while bags of frozen chicken parts lay dormant in the freezer. It was just easier to split a fresh bird then defrost the sum of its parts. Hanging my head in shame

Moe has high standards. Looks fantastic as always Ann_T

Isn't that a flat iron steak?

Great combo of flavors Anna

Leftover seared tuna with sushi rice and avocado salad

I crack at the top 1/3 of the fat end and remove the shell like a cap and it pops out when dumped over. i guess it really doesn't make much difference how you crack it as long as you don't break the yolk

The yolks made a kinda rich creamy dressing as I got into the salad

I haven't made a lot of SV eggs but I remember the whites being a little more runny at 65c. Late breakfast salad. Eggs, cubed toast, avocado and lettuce.

No. We keep them on ice here