Anna N

So it begins again that effort to bring my freezer under control. A small sirloin steak that I sous vided and served over radicchio that was sautéed with some bacon ends. Horseradish on the side. Didn't make much of a dent in the freezer drawer.

@willrodriguezfl will hopefully understand that this is just good-natured ribbing and we do a fair bit of it around here. Welcome.

Just dug a small sirloin steak from my freezer and will give it one hour and 30 minutes at 54°C.

How did the shorts taste? Do you sous vide them?

Thanks very much. That was exactly the experiment that I had planned but not yet got around to. I still might do it because I am curious about my own rangetop.

Lunch? Breakfast? First nutrition break? The last of the duck breast I cooked the other day on five grain fruit bread and given a few drops of Trader Joe's balsamic glaze.

I don't think the L in anyway significant. All the range top controls have the option of the L or low mode. I haven't bothered testing it yet but perhaps the low on the melt maintains a lower temperature than the others? I have occasionally used the "warming" zone which has L M H options. You can see this on the control panel just to the left of the melt control.

An amazing looking plate, @liuzhou, and right up my alley.

Duck club.

It certainly counts but for what I'm not quite sure!

Friends don't send friends animal tofu.

All good right up to "start over".

I do that. Given how much animal protein I actually consume in a week I could manage a very long time on 5 pounds!

Cheesy polenta with sautéed spinach and tomatoes.

Yeah. It was like a ticking time bomb! I dreaded going downstairs even to do my laundry for fear of what I might find. I can no longer justify pounds and pounds of animal protein just waiting to ambush me! Nor do I feel comfortable should that protein go to waste. In my dreams I live within walking distance of the St. Lawrence market and just restock each day.

OK so I have a huge confession to make. In my basement is a large upright freezer. There was food in it that had been there in so long it's a wonder it wasn't desiccated. I used to wake most mornings fearing that due to its age it had finally given up the ghost and I would be faced with a totally melted down freezer and all it entails. (I knew exactly what it would smell like and how impossible it would be to get rid of the smell – – been there done that.) And because I live in a townhouse I was equally afraid that my neighbors would smell it before I did. Further I knew that I would be unable to deal with it and would have to lean on somebody else to take over the disgusting task. So before that could happen, I asked my cleaning angel to take care of things while I was away for five weeks. I returned to a clean and defrosted upright freezer. Yeah, I know how tempting it looks. But it isn't going to happen. I don't know what the future holds but it doesn't hold an upright freezer full of food! Whew. So glad I got that off my conscience. Now to bring order to the freezer drawer upstairs which at least I can keep an eye on!

Lunch leftovers.

but thank you. I try never to turn away a compliment.

Since I started this topic and my freezer is now once again chockablock I think I need to step up to the plate. How could this happen?

Duck breast, rapini and potatoes. The duck breast and the potatoes were sous vided before being seared.

Potatoes. and I will dig an already sous-vided duck breast out of the freezer, toss it in to reheat and then sear it. I have blanched some rapini which I will sauté if I can keep all these balls in the air!

Looks very much like breakfast did today. Tomatoes, onions, green beans and feta cheese with a warm pita.

Getting my veggies in early today. Roasted green beans and tomatoes.

The control panel. Close-ups of the right-hand side of the panel. I read through the whole instruction manual and there is nothing that discusses this function.

This rattled a neuron or two enough that I left my first morning coffee to go and stare at the controls on my range. Sure enough there is a melt function. I have never used it. My range is induction and the melt function appears to have the same 10 levels as all the other controls. I shall study the subject later.