scubadoo97

Amberjack on the rareish side with a slaw and broccoli

That would be nice I'm 6 min from my office so yeah if I could I would

Takes the fun out of it. Ok I know I'm not the norm. I love a knife in hand and a table full of produce

I know I don't currently rely on connectivity. My Bluetooth is a joke since I can walk across the house to check on the Anova. Wifi I would use more but don't want to spend more money for it after the fact. The only thing I would want to know when away from home on a long cook is that the device is still running

Used left over microwaved, in the vac bag, brussel sprouts and leftover pan roasted small diced potatoes as a side for a fried egg this morning. My wife commented on how green and tasty the brussel sprouts were. It's my new favorite way to make the sprouts. Just doesn't get any easier and color, texture and taste were spot on. I use a little butter and salt in the bag.

The secret to life my friend

72 hr short ribs at 132.5 ( ended up a few hours longer) and smoked chicken leg quarters and wings. The short rib cut like butter. Sides were sweet potato fries and salad

Curl those fingers. Learned the hard way after getting an EdgePro and not learning knife technique first.

After seeing someone post buffalo hot cauliflower "wing" I had to give it a go since I had a head in the fridge. Not bad but needs tweaking

I could pig out on that big time

I'll chime in that equilibrium brining is a great way to go. There maybe some textural issues if you brine too long but it won't be over salted

I've got 4 bone in short ribs in the bath at 132.5. Doing a 72 hr cook for Sunday. Smoked them at very low temp for an hour this morning, bagged and gave them a quick dip in boiling water before heading into the bath

Not a blind pull but a couple of burger patties made their way out of the frozen tundra to thaw and get blasted with heat from a ripping hot cast iron pan. Their fate was shared with a couple of potatoes that were flayed into strips and sent to the oven to brown

I just pour in what looks right. Seems to work. But only seems to work with my Diamond Kosher salt because I have a good sense of how much is right since I use it all the time

If you have ever seen a bull copulate it makes sense

The pan was crusted over with the lemon slices and juice but cleaned up very quickly. Just your basic Lodge pan. After using my Darto carbon steel pan last night and seeing some specks of blue metal after pulling out the fish and after over a dozen layers of seasoning I realize just had hardy cast iron is.

Baked chicken with shawarma spices. Baked sweet potatoes as a side

@Thanks for the Crepes many years ago I spent a few weeks with a friend in Fort Collins Colorado. One day we both helped a rancher friend make steers. Surgical tool was a pocket knife.

I actually did soak for about an hour while I was out in the pool house for a cigar and beverage waiting for my wife to come home. I'll try it for a few hours to see if it makes a difference. Also wonder if it depends on the freshness of the garlic. Mine came from the local grocery store. Not sure where they get theirs.

Never

Well at least not shellfish and dairy

I tried this with two cloves tonight. Didn't seem to aid in removing the "skin". The more papery outer skins have never been the problem. It's that last layer that I need to smack the clove to release

Couldn't manage to get photos before we chowed down but dinner tonight was seared salmon from the freezer with a side of roasted tahini broccoli. Got the idea from Food 52.

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Sesame oil although delicious is so dominate even in small quantities