scubadoo97

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

Does BlendTec make a tamper? I thought they did. It's one thing I love about my Vitamix over my BlendTec. The perfectly made tamper that will not contact the blades and can be used WHILE the machine is running. Cavitation is a problem with all blenders. It would have been nice if BlendTec made a twister top to fit their jars instead of a dedicated Jar with the twister top for $100+

I use it at least once a week. For precision cooking without much attention while it cooks. Just did turkey legs and thighs and the meat came out tender and juicy. The bag liquid made a sauce and the skin was weighted and crisped between parchment for a tuile

That it does! Since you got that pellet smoker the photos of your Q has me wanting to eat my screen [emoji15]

Looks better than it tasted. I miss the flavor from the extended time on the grill but this was just too easy. I torched seared before bagging while it was frozen and searzaled before slicing.

Came home for lunch and tossed two small pieces of flap steak in the bath at 131F Cooked for about 8 hrs until I came home rebagged the steaks with a mixture of ground cumin and ancho and guajillo peppers before going in the bath. Left the salt out until it was time to sear them Used the steak in a burrito for dinner

What's the best method to remove the wire edge? I used a hard felt block followed by a basal wood strop charged with .25 micron diamond spray