scubadoo97

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!

Finished the last of the grouper, seared off with the leftover sweet potato and jalapeño mash and blistered string beans

Got my signed copy many years ago. I enjoyed the interaction on the board before the book came out and I was new to sharp knives

I guess I consider my bar is not solely for mixed cocktails

SV tuna, sticky rice and edemames. Edemames coated in Thai chili sauce, cooked down a little to be sticky

Same here

Agreed gfweb. Baking is a different kinda chemistry