scubadoo97

@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.

Brussels ala Voltaggio. Cooked in a FoodSaver bag in the micro with some butter till the bag popped then finished in a pan stove top to brown. Then tossed in some chicken dark meat from a Costco chicken toasted in duck fat

Man there must have been some buzzed people as far away as Pensacola

Ain't done nothing yet.

Another ground chuck burger. Cooked medium/med rare in a blazing hot CI skillet. Served with sautéed sliced mushrooms and English cheddar and a side of an ear of corn straight from the microwave. That pan was really hot. Have the blister on my middle finder from wiping out a film of oil from the pan befor adding the burgers

I've had them but not as nice as those

I would think they would weep moisture around them as they baked. Glacé are much drier. But I'm not a baker so just speculation

Thanks I'll take a better look

Me too!!!

Just got a case of Old Grand Dad 114 shipped to me. Interesting these were 2013 bottles which was a very good year. Also I've been stocking up on Booker's

I didn't see the turbo ovens last time I was there. I would have snagged on for my coffee roaster

I didn't know there was anything between the cap and the body. where exactly is this insulation layer?

Haven't done anything yet. Not sure if I should try to cut the heads off or just drill a bigger hole. I'm think just drill a bigger hole

@Anna N looks delish. On similar lines we just finished a mushroom and English cheddar omelette w/o bread only because I didn't have any decent bread at hand

Totally agree. Last night I took a SV'd bag of two leg qts. out of the fridge. Removed all the solidified fat and coated a bowl full of diced potatoes. Roasted those off in the oven and crisped up the duck stove top. A dish that's always worth repeating

The last time I trimmed an Umami dry bag aged primal I used the trimming to make beef stock in a pressure cooker. Used some the other night, not much funk in the stock and it worked well.

@Anna N that gelatin is gold

What's the best beef fat to render? I would assume it's from hard white fat

When doing some fill in work i have found two places to have lunch that I would go back to. That says a lot for me iSushi and Thai Very friendly and efficient staff. Food was fresh and tasty across the street from the Thai resturant is a fish shack. Trappman's Fish Shack. You walk into the fish market and place your order and then walk out on to the deck where a trailer is parked which is outfitted for cooking. Very fresh and tasty. Both places I will return. Says a lot from me

First time at this little place. The grouper was definitely fresh. You order at the fish counter then walk out onto their deck which is adjacent to the trailer. No tip line on the credit card receipt. Nice portion and grilled perfectly. Exceeded my expectations. I'll be back