scubadoo97

I picked up a couple of skirt steaks labeled plate skirt steak but based on its width, total lack of tenderness and price of $5.49/lb I'm inclined to conclude its inside skirt. It had a fair amount of fat on one side and I didn't notice a membrane but the next one I open will be inspected very carefully for any membrane. This last one was marinaded, cooked medium to med/rare, cut across the grain and as tender as shoe leather

Care to share?

I avoid molecular gastronomy as much as I avoid baking even though I do own a couple of gram scales

Touché

Exact measurements are really only important with baking

Oh no! Confirmations show I ordered 2 23cm pans. That's what I get for ordering stuff while still in bed way before the sun comes up. Sent an an email but haven't heard back from them

@btbyrd Thanks for posting. A 23 and 27 are on their way

Cilantro to me is the flavor of Mexico. Although now I associate it with Asian dishes as well

Yeah, I toasted the pine nuts in the micro and your right, it really brings out the flavor

Cart. But both. Need to edit

An Aldi dinner. While picking up a couple of VitaMix knock off blenders the other day, I loaded my cart with all kinda goodies. Aldi had improved a bit from my last visit a few years ago. Lots of cheeses, meats and veggies went home along with the blenders. Tonight, portabello raviolli with lightly browned butter, pine nuts and parmesan cheese, asparagus and salad. With a nice Pinot it was very satisfying. I go kinda heavy on the pine nuts. I love'em

I wing it most of the time based on what's in the fridge/freezer and counter top. When I'm shopping I buy what looks good or just calls to me. Sometime I have a vague idea of what I'm going to do with it but that can change on a whim. I don't meal plan at all and usually just look in the fridge after work and think, what can I put together whithout taking too long. Even when doing SV which takes some planning I'm never exactly certain what the final dish will be. As as my wife says, "always a surprise".

I did tonight and it was tasty

I did the same thing with marbles and whisky stones. Well they were worthless as whisky stones but made a good weight for SV. I vacuumed bagged them and then added them to the vacuumed bag of whatever would float but a couple of spoons is as good a method as any

OMG a pear is an amazing fruit when ripe.

Left overs

Pretty much how I do it too except the Worcester which I'll have to try. I mix mine up in little saved jars and shake

I just made a dressing of a mix of citrus, orange, lemon, lime juice and zest along with apple cider vinegar, a shot of mustard, a small diced onion and a mix of olive and grape seed oil to go over cooked and drained black eyed peas

Just picked up 2 of these Aldi Blenders. The jar fits on my VM base and works but the Aldi base has a safety feature where the jar has a pin that depresses a switch on the base so my VM jar will not trigger the base to work. Certainly a cheaper build, but close to 90% less than a VitaMix it's a no brainer

A shout out to Internetwines.com. I've been getting some great buys from their sale list of spirits

Something my mom and grandmother would make. Cubed eggplant sautéed with onions garlic and ground meat. Seasoned with aromatic baharat spices and served over white rice and salad

Just looked up their circular and you're right. It looks exactly like a vitamix 5200. I will be on the hunt for one as a gift to at least one of my kids and maybe me too just as a back up should my 5200 crap out. I'm known to push it to the limit

While I agree, the timer feature is easier to set on the phone.

I purchased several Cambros of different sizes and shapes back when I bought my Anova One so rarely ever need a pot. The times I don't use a Cambro I have clipped my Anova PC to the sink divider and used the small side of our kitchen sink for things like defrosting. For me the PC being smaller, lighter and with the cord attached allows me to wrap it up and store it in a base cabinet. My hot tap is ~ 130f so it doesn't take long to get to most set temps fast with the PC. After that it really doesn't take much wattage to maintain temp And while I don't have a need to consider the Joule, I'm glad we are seeing more options in ICs.

My Anova is working well so no need to upgrade and figure when the Anova craps out, they will be on Joule v4