scubadoo97

Started my day snacking on garbanzo beans while making 6 lbs of hummus

This is what I just this morning decided to make for dinner and now see this post. Timely I have a hunk of lamb leg and chicken breasts cubed up and marinating at the moment and a partial container of Greek yogurt to be used for tzadziki.

I like salads anytime. This mornings breakfast salad was a simple mix of Campari tomatoes with French feta, herbs from the garden and a vinaigrette dressing served along side of toasted pita filled with a very nice Gouda

A tomato sandwich Ripe tomatoes(Campari) with Dukes mayo and salt It's a Southern thing!

More beans[emoji100] Left over yellow beans with chives, scallions and peppers with an oil/vinegar dressing which included mustard which gave it some zing I thought I'd do SV burgers tonight

Patrick thanks for the kind words. Your dinner looks amazing as well As to my dinner, I'll give you a synopsis of what I did. I rarely follow recipes Due to time constraints I did a fast hot soak of the beans and finished in the pressure cooker for like 8 min with a quick release but left them a bit under cooked. I think it was just over a pound of dried beans Had a 2# hunk of boneless leg of lamb that I cut into small chunks and seared in the Dutch oven to get some color. I think I added the first layer of flavor with some of the baharat spice as it browned. The meat was removed to cool and I added a large chopped onion to sauté and then added a few large minced garlic cloves and tomato paste and let it cook down a bit. Then added back the lamb and a small can of diced tomatoes and added more baharat spice, cinnamon and a small dash of crushed red pepper. Got it to temp on the stove then parked it into a 350 oven for about 90 min until the lamb was tender. I was happy with the results. I served over rice but a crusty loaf would be just fine as well

Dinner tonight is a yellow bean and lamb stew. Spiced with baharat spices and a little extra cinnamon. To be served over rice. The smell in the house is great

Great idea!!

I use plastic paper binders on a few of my knives Cheap and easy

I have a friend who uses these bags to dry age whole ribeyes. He's been using it for a few years and is very happy with the out come. At the time I thought the product/website was just called Dry Bags. Same website as far as I can tell.

had the shrimp and grits at Mr B's. It was delicious

The ingredients were probably a couple of chicken carcasses with skin. Cooked for usually 90-120 min. Strained off into a pot through a strainer lined with muslin

Dcarch, I want to learn more about your $30 UV sterilizer. I want to make one. Thanks

Found it. This is after I strained out the solids and was reducing it down on the stove

I have one, just need to find it on the "big" computer

I get some what clear stock from my Fagor but I'm not making consommé nor do I care to

Eat some dirt every so often. It's good for the immune system. We try to be pretty clean but if I swabbed and cultured my counter top I would not be surprised to find a fair number of nasty organisms living on it which is okay by me. My kitchen is not a surgical suite

Your post inspired me. For a quick dinner after getting home late I found a bag of frozen peas and salmon in the freezer. In the garden I found my basil and mint going to seed so used them both Crushed or mashed peas with mint and sautéed salmon with purple basil

Well I guess I have a lot of CRAFT moments these days

yikesI watched without sound

He had a probe in it as well. So I think it was an error on his part dealing with the video and all and he didn't want to redo the video

Interesting he uses a water pan. I've never seen much benefit in the same way I've never seen benefit from beer can chicken. In my smoker the water pan is used to collect fat drippings. What has been your experience when smoking? Water pan or not?

Excellent Dave. At least the "poor bastard" had a good knife

Tonight I took the sous vide turkey from last night and cooked it in it's juice in a cast iron skillet until it was falling apart and caramelized in the juice. Served on corn tortillas with a slaw, gruyere, and the last of some roasted cauliflower that was browned in the pan used for the turkey, picking lovely brown bits. An example of left overs head over heals above the original dish

Same here