scubadoo97

Reusing leftovers. Roast chicken and broccoli. Simple stuff but paired well

I would think a rolling boil would result in emulsification of the fats

1/3 cup brn. sugar sounds like a lot. Certain you could cut back a little and still be good although I haven't made the recipe, just an intuitive assumption

Kayb, that fish looks delish. Can you share that link?

How long did you cook them?

That corn bread will always be the star of the show for me. Sounds delicious

Repeat on the 75 degree eggs this morning. Hit the spot

Made black beans. Cuban/Spanish style with a few bay leaves and some Greek oregano bell peppers, onion and garlic. Love making them and make them often. Paired them with Aldi pork belly which I warmed up with the Anova at the highest temp until it was hot through out and then it was was seared in the Darto pan to render fat and brown up. Sliced it up and served with reduced bag juices along with the beans

This morning I made a couple 75C eggs for 13 min per ChefSteps. Texture was about perfect for me. Whites were soft but not runny and yolks were runny but with a little gel texture. 65C just didn't seem cooked enough

I certainly have no issue with heat up to a point. Coastal Fla., average house temp with a/c in the summer is 78 and I'll turn the big oven on in a heartbeat even when it's in the 90's outside if I have a desire for something that needs baking or roasting. The toaster oven comes in handy for roasted vegetables like potatoes or beets. I guess it's what you're use to. I hate being cold more than being hot

One of my wife's favs, rare seared tuna.

Well Happy Valentines! Can't wait to see what's for dinner Ann_T

Kinda looks like a type of mackerel in body shape and tail but doesn't have the characteristic dentate like points near the tail section.

My inspiration, a nearly empty big plastic container of mini multicolored tomatoes from Costco taking up too much room in the fridge

This is true. He was posting on eG about these new techniques several years ago

Your burekas look excellent

I used Kenji's suggestions with tuna for a NYE app and later on for dinner. The app was excellent and my dinner wasn't bad but maybe a little over done but not gray. It's was a thinner portion I used for dinner. Here is the dinner photo. Very pink but no red. I think I only went about 30+ min but maybe close to 45 min

Black beans and rice with grilled flank steak. I'm a sucker for the carbs so the black beans and rice was the standout for me. Homemade pickled chipotles, onions and carrots were served as a condiment. Love the sweet hot smoky counterpoint to a rich dish

I have to say a SV steak doesn't bleed as much. I don't think it looses its juices but they are distributed more evenly throughout the meat and aren't being forced out when it cut

With all these prepared corned beefs going on sale soon, I'll restock the freezer. I like to smoke them for pastrami. I like corned beef but like pastrami even more

Just finished breakfast. No photo but darn tasty A corn tortilla toasted on the comal then topped with half an avocado sliced and mashed, with a sprinkle of Kraft "Mexican" shredded cheese and topped with a runny fried egg

I've used SV chk thighs for a confit type dish. If you dry them well the crisp up nicely

Left over uncooked amberjack from the other day made a dandy fish sandwich for the two of us. A few spuds used for oven fries and a mini multicolored tomatoes for a topping using up a carton from Costco. It's clean out the fridge day. Its ts one of those dinners that I would be fortunate to get eating out but was so simple made at home.

That must have been one marathon SV venture. Did you use your bathtub as your SV tank?

Like your mom, I keep the leaves as well. The most aromatic flavorful part of the stalk IMO. I never see roots but would imagine they are very flavorful as well I also don't trim it of fibers either. I'll take fiber where I can get it