scubadoo97

Seared tuna with sushi rice sticks and edamame

I have. Japanese knives come in sharp but they assume the end user will refine them further. My last knife purchase was a carbon Tojiro that was very sharp OTB but with a little refinement passed the tomato fall through test with ease.

Best of luck to you gfron1

There are some tasty barrels hiding in those rickhouses. We've picked a few barrels and they are definitely better than OTS stuff. The 120 pf is a nice step up. Prefer barrel proof but from the many barrels we tasted through most were not much over 120 pf.

Lucky to not have the black flake issue with mine but I also like the simplicity of the VM and the well designed tamper over other machines.

A study in brown SV chicken quarters seasoned with rosemary. Finished in the oven and served with over roasted potatoes and gravy made with the bag juices.

So far my SV burgers are less juicy then traditional burgers. Rare yes, juicy no

I had a rather different experience. Yes it was thicker but texture was dense and not juicy. For $8 I was expecting better. For a similar price I can go to a local Burger Monger where they use akaushi beef that I hear comes from HeartBrand

Seared corvina with a corn, pepper and tomato warm relish and a jicama and mango salad

TFTC, appreciate the kind words. I usually just follow the recommended ratio, can't remember is that 3:1 or 4:1. I also cook them a long time and add a touch of butter and possibly some cheese for creaminess and flavor. If they get tight I add more water as needed Left over grits get refrigerated and then they are easy to cut for pan frying. I usually just dust with Wondra and either use a small amount of oil or cooking spray to lightly brown. So little mess. A heavier browning is always nice just takes a bit more time which is at a premium on a work day morning

The BlendTec is a good machine but, before the twister jar, cavitation made BlendTec a poor choice over a Vitamix with it's custom plunger which is essential to most any blender's performance that experiences cavitation

Oh that right up my ally

Not everybody can handle cilantro but to me it's one of the predominate flavors Mexico

I'm a sucker for braised meats like short ribs. Those look delicious as well as the carrots

Repurposing some red beans and rice from the other day. Had a few head on Gulf shrimp. Made a shrimp stock then sauce with the head and shells then sautéed the shrimp and served along the red beans and rice which were enhanced with more sautéed finely diced celery, onions and a bit more heat

Along similar lines... Picked up some Hog Snapper while in Sarasota today. Using the tail ends for a quick fish sandwich.

[emoji106] we've like the series and look forward to more of Vivian

Red beans and rice tonight. Diced peppers are poblano and habaneros

Clean out the fridge night. Had a bunch of honeydew from the other day blended it with cucumber, celery and avocado to make a soup Used left over potato pancake diced and fried and paired with diced tomato and avocado. Served along seared tuna

Tonight with little prepared for dinner, I was rummaging through the freezer and saw a piece of pastrami I had corned and cooked on a smoker and finished sous vide. I was not as thrilled with this compared to the other half that was done completely on the smoker but with nothing planned for dinner this was a likely choice. I reheated the meat SV @ 180 for a couple of hours, sliced thin and served with a potato pancake utilizing my spiralizer which has sat too idle for the last couple of months.

I made grits for Sunday breakfast and sometimes make a lot more than we need. Nothing new there. Fried grits like fried polenta are so good. Usually a fried egg on top is heaven but have had decent tomatoes and randomly bought a Florida avocado the other day. Unlike the Hass they are big but more watery in texture and flavor. This is the avocado I grew up eating. It's been a long time and they looked good and were on sale so decided to give it a try

Bruce, I've heard good things about the Masters Keep except for the price. Would you buy it again? I have yet to try it or see it in my local market. And agree that lower proof in the barrel is a good thing. Something WT does routinely. Lower proof out of the barrel is such a rarity that I'm not able to comment on it

Here is a site with the grit conversion for the EdgePro An excellent knife site by the way http://zknives.com/knives/sharpening/edgeproapex.shtml

Thanks,Yes I know about a forced smoke ring and the biology. I've never gone through the effort but it does look good

Edgepro uses a different grit number system than Japanese water stones. There is a conversion chart on the net somewhere if someone wants to search it.