scubadoo97

Wild sockeye on braised lentils with shave brussels The salmon was good but the lentils and sprouts were red light foods to me. The combo was quite tasty

Wow, 20 pigs. You should it fines tuned by now, yet every pig is different

Okanagancook, very impressive pig roast and set up.

The tenderloin was quite pink but texture was ok. After pulling the tenderloin I did some online research and bumped the temp up to 145 and let it go for a couple more hours. It's still bagged in the fridge so can't comment on the appearence or texture at the moment.

I have a boneless turkey breast and tenderloin in the bath at the moment at 138 for 2-3 hrs. The tenderloin pulled at 2 hrs

Boy does that look good. I do this with beef. A dish from childhood that's just darn good comfort food. Yours looks wonderful

Some times you're just in the mood for a burger

Scamhi-nice sear on the salmon Last night I did roasted cauliflower and fish as well. Had a few small pieces of red snapper in the freezer and a head of cauliflower in the fridge. Made a sauce based on gochujang to brush on the cauliflower mid roast

I remember when Suvir posted a recipe for crispy fried okra on eGullet. Been a favorite ever since http://www.foodandwine.com/recipes/crispy-okra-salad

Interesting about the size. Makes sense to come out with a larger one to target the folks that already bought one

That looks fantastic scamhi.

The question was theoretical but that is certainly less work. Thanks for the input DDF.

Could one prduce a safe product by pressure cooking stock, then vacuum pack it (chamber vac) and repasturize it using SV or a pot of boling water?

Tonight made something simple after getting over a stomach bug or something. Green soba noodles in a miso dashi broth with gochujang smeared seared snapper

I have 2 packs of lamb ribs in the freezer. Yes they are fatty and have a small amount of meat which keeps me from making them often but they are good

This happens way to often. Why is this place so popular? When you hang around here and are influenced with some great cooks, many restaurants just don't measure up to what you could do at home. My wife will say "you didn't have to cook". But I love to cook!

I had a Solis Maestro, (now the Baratza Encore although slightly different), for over 10 yrs. not long ago I broke a small part and haven't looked hard enough to find the part. Just using my Mazzer Mini for everything. But the Solis served me well as a non espresso grinder

Just bought an Encore for my daughter

May give me a reason to use my BlendTec

I have removed the skin and browned it in the oven between two sheet pans and parchment to keep it clean and easy to remove and it worked great. I just placed the crisped skin tuile on top

So it's not just the dieters who are getting fat off the diets. My grandmothers diet. "Eat half"

Sounds like more a political ploy

My Father's Day meal Shrimp, red snapper, grouper and coarse stone ground grits

Nice haul

It's what's for dinner......tomorrow