scubadoo97

Flap steak cooked SV 130 x 4 hr, chilled then finished on the grill. It was a tad too rare so next time more time on the grill. Tasted good. Served with a Mac and Cheese using Israeli cous cous and a sprinkle of Aleppo pepper

Anna, those look excellent. After having an allergic issue with canned crab I've been making crabless cakes with Patagonian scallops and processing them so the texture is very similar to crab. Corn is wonderful addition

FrogPrincesse, on the same line, I needed something strong last night so it was Elijah Craig Barrel Proof 137 over ice

Chicken thigh which had been bagged and frozen with some herbs. Tonight cooked SV 165x4hr then chilled and seared to reheat and crisp the skin. Served with mashed peas with mint and green onion tops and pan sauce from the jelled collagen in the bag

Leg of lamb cubed, seasoned and grilled. Served with Israeli couscous with tomatoes

Huiray, your food is always so inviting and interesting

Rib cap, spinalis is fantastic and a splurge for a burger

Can't remember when I've purchased sirloin. Usually for kibbe neye since it's so lean

I think hand forming is okay. Just keep your hands in ice water for 30 min before forming ) Trying to form burgers with two forks seems very awkward. Do they hold together? I gently form by hand

You have 3 to choose from. We should do a eG get together one day

South St. Pete is may an hour Dave. Aren't you around Tampa/Brandon?

All those smokers are burning wood. Looks good doesn't it? It's mostly white smoke which you don't want to smoke with but looks impressive

No pacu in our waters [emoji227]

Twister jar wasn't an option when purchased. But it may get this blender some more mileage

I have a Vita Mix 5200 and a BlendTec. Don't ask...... For processing frozen bananas with very little liquid added the VitaMix with the custom tamper does what the BlendTec will not. Cavitation is still an issue with either but the VitaMix tamper deals with it very well

Finished the last of the Cobia over a succotash of baby limas and corn

Had more brussel sprouts to work through Did more shredded sprouts with seared Cobia. A side of mini sweet peppers and a jalapeño which was hotter than anticipated. Cobia is such a wonderful fish

Just a few that get used most often. 3 Tojiros, 2 gyutos and a petty and a no name kiritsuke

After cleaning a tenderloin I had a good amount of scraps. A high portion of fat to lean. They gave off a lot of fat when seared in a pan and due to the fat content were not served rare. They had great flavor for being tenderloin and were incredibly juicy

Did it become the Cinder?

Jello was very in. Multilayered jello desserts were very 60s

In line @ 10:30. They opened at 11. Waited about an hour. The sausage was good. I tasted it all day . The brisket was amazing as well as the humongous beef ribs. I like sausage too and had to taste them. I'd probably pass on them next time and stick with the big meats

Went straight from the airport. Stood in line at La Barbecue with a BBQ guy from Sonoma who was making the rounds. He paid a lady $100 to stand in line at Frankin's the day before (she waited 5-6 hrs) Said he gave Aaron a slight edge but La BBQ was solid Q. It was melt in your mouth brisket

He gets meat from Creekstone Farms Was in Austin last month. At 10:30am the line was a good 3+ hr wait. Ended up at La Barbeque. The brisket and ribs were amazing

agreed