scubadoo97

Went out deep sea fishing yesterday. 50 mi. offshore fishing in 130-150 ft water. Got rougher than predicted. Areas with structure were less than stellar. Small legal snapper caught made a great ceviche on the boat. Done two ways. Asian and Mexican. A few legal lane snappers made its way home

In reality I agree the cling wrap is equally effective if you don't have a lid

A big a$$ burger with grilled mushrooms and a porter cheese from Aldi. Corn relish side

With a Cambro with the lid cut to house the Anova and a little bit of insulation around any gaps around hole in lid I loose very little water even when doing a 3 day cook like when doing oxtails. Maybe half an inch in 3 days but the temp is not too high on those cooks. Still minimal evaporation. What condenses on the lid falls back in

@robirdstx so simple yet looks so delicious. Unusual as breakfast fare, although not too different from grits, but I would absolutely eat that for breakfast

Ann_T you nail it every time

Some fibers look long. Slicing in anther direction?

I'd go mayo and mustard. Can't take the southern out of this boy

The stew was good but the bread was the star. Confessions of a carboholic.

Leftover beef stew. Photos don't do it justice. Looks like crap but taste so good

I'm going to have to recreate these potatoes tonight with a Greek slant to go with grilled Costco lamb loin chops for my son's pre birthday dinner tonight. Wasn't my choice, my wife's, since I'm not a fan of grilling in 40 degree weather. I'm a Floridian . I wanted chili

That loaf looks delicious even if it's oddly shaped. But when cooking for home it's all about the taste IMO.

It's a brand we buy. The best thing is it doesn't mold <sarcastic and scary tone>. It is a bit sweet but so are other similar sandwich breads on the grocery shelf

Rustwood, you dish looks so appealing. At first I that it was chicken but I'm a fan of cauliflower so even better

@Okanagancook Thanks. Nope, no duck fat, darn and I had it too. No, just olive oil

I'm a carb freak

How can you not love roasted potatoes

Steak night 28 day umami dry bagged ribeye, SV to 130f and finished in cast iron with roasted potatoes with garlic and rosemary and a salad of mini tomatoes and basil

Lord knows I've done more than my share of stupid things in the kitchen and elsewhere. But SV is a great tool that gives me a wider margin of error time wise when preparing some things. Just using it to quickly thaw vac packed meats in the sink in half the time is worth it

I haven't found it locally but friends, (whisky nerds) who live elsewhere like it.

just had a turkey sandwich while reading eG. But in the evenings I'm usually snacking on a decent spirit

They all do seem to ripen around the same time and that's a lot of bananas

Like Ben (or was Ben eaten?), I look at recipes as a guide and may sometimes follow to the letter if it's something I'm unfamiliar with but will often sub out some ingredients based on what I have in house knowing it won't be a deal breaker. When baking I tend to stay to the recipe up to a point.

Tonight was chicken leg quarters and wings smoked and finished on the grill briefly to crisp up. Served with sweet potatoes oven fries. No pics. Hunger won out

Daaamn!