scubadoo97

I just got a smirk, over the phone for that answer from my MIL when my wife's asked me how long to cook a snapper filet my MIL was making. Like there is some set time?? So I gave Eric Ripert's method of piercing with a probe and touching it to your lips until it's just warm. I'm sure that went over real big as well As to the video weinoo posted, I remember when I first saw that and it was like validation to why I hardly ever use a recipe except as a guide of method, technique and ingredients then wing it from there

I did baby octo SV quite a while back. SV can work well

I picked up some red grouper today as well as some more tuna. Kenji's method on 105f tuna was killer so will be making this again in the next day or two. Tonight it was the red grouper. Seared off with butter and served with a sweet potato mash. Potatoes roasted in the oven to bring out the sweetness. Then mashed with butter, diced jalapeño and a scraped vanilla bean and finished off in the micro to reheat. A salad of varietal tomatoes, mini cucumbers and romain

I did a quick brine the day before in saki, salt and sugar. Rinsed and dried it off and stashed it in the fridge. Just prior to SV I did another short brine but just salt and sugar then rinsed it off and patted dry before bagging using the zip bag water displacement method so as to not compress the fish. My fish was about and inch and a half thick the fish was very pink, not purple yet very rare not raw in texture. It was perfect to my taste and as far as the other guest's comments a home run I think I looked at a Serious Eats article to get the method

Today I did a low temp SV prep on a thick tuna steak. 105f X 45 min. then seared with my magic browning powder for a minute or two prior to chilling down for later use. Slathered in mayo and reheated in a hot pan and coated with black and white sesame seeds just before slicing. The look of raw tuna with a touch more texture and nice flavor

Agreed it all looks wonderful

A kinda simple way I find the angle of my knives is to slowly slide them edge forward across my honing block while slowly raising the spine up until the edge just bites. Then while holding at the same angle move to my stone. It doesn't take to many strokes to raise a burr. Then repeat on the other side until I raise a burr then break it off on a felt block then hone at that angle. Seems to work for me. They will slide through paper effortlessly

After a banana plant gives fruit it should be cut down as it will not bear fruit again. Doesn't take long for a new plant to grow in the shadow of the original as long as the ground is fertile enough

I use my microwave a bunch but there is no replacing my immersion circulators. They do what the microwave can not

Dave does a great job. Super nice guy. Not long back a friend got a big chunk taken out of his nice Japanese knife when hitting some bone. Dave got his knife looking like new. A site worth keeping in your favorite places

Yes we have bananas. 10 plants in the back yard. We have bananas. They are mini but tasty. Most are bagged and frozen in the freezer. Make great smoothies

Me too. I've done the oven mehod but not the pre collagen breakdown. Looking for that better product

@robirdstx so classic and looks so good

To cook and crisp skin, I like to place them between two thick cookie sheets between parchment paper. No mess usually. I try to scrape out as much fat from the skin as I can before crisping

I think it's all about presentation

Spent a couple hours making potato latkes. 5 lbs of russets. Hand grated on a box grater. I like the thinner shards compared to the food pro disk

Gee thanks, I can already see my wife rolling her eyes when I start saving pits. :))

I have not seen the handle temp go much over 120f when on the stove top over a high flame i did coat the handles when using the oven method

I bet that will turn out great. Looking forward to your results

@Ann_T wow, just wow beautiful meals, every one

@Ann_T Looks like breakfast, lunch and dinner. Also looks incredibly delicious

This will be a lunch option when the kids and SO's come over for the holidays A sirloin tip roast cleaned of all tendons and sinew then cooked SV 132f for 8 hrs and chilled. Coated in in browning powder and quickly seared then sliced

No kidding. Wishing you the best Anna

Started dinner with Burrata followed by torched toasted corn microwaved to just done and seared scallops

That looks really nice Shain.