Steve Irby

Thanks. I cooked them three hours @ 140F plus another 45 minutes as the water bath came up to temp. The meat went from the fridge at 38F into a cold water bath and it took awhile for the Anova to bring the five double chops to temp. The sausage texture was great. It was definitely fully cooked and I think I will drop the temp to 135 on the next batch.

Dinner was faux stuffed porkchops served with mashed potatoes and a green salad. The chops were actually laminated with homemade sausage placed between two chops, dusted with transglutaminase, vacuum bagged and cooked sous vide.

Tamales with queso fresco, avocado, tomatoes and salsa from the farmers market.

Chili-rubbed salmon sandwiches. Fresh bread and perfectly cooked fish made for a great lunch. The thick end of the fillet had that melty, oozy, buttery texture that made it hard to quit "trimming".

The chicken oysters made it to the table. Le sotlylaisse with local arugula and tomatoes. Dressed with last nights citrus vinaigrette with the addition of horseradish. The salad was topped with montasio cheese and served with a side of Pommes Gaufrette .

A couple of easy peasy dinners. Last night was crab cakes with a radicchio orange salad from an e-recipe by Lidia Bastianich. I bought a fresh leafy head of radicchio at the farmers market and combined it with the other ingredients including radishes, oil cured olives and orange supremes. It was dressed with a simple dijon vinaigrette of lemon juice and orange juice\pulp. The previous nights dinner was fresh zucchini spirals cooked al dente with red onion, mushrooms and topped with Rao's jarred sauce with homemade luganeca sausage. The sausage is seasoned with fre

It's kind of strange to have limited meat supplies and still have low prices. I bought some really nice leg quarters at Sam's for 59/cents lb and a prime beef packer for $2.94 lb. The leg quarters had a portion of the back attached that I filleted the "oysters" for a later meal. I marinated the chicken with fresh thyme, rosemary and sage and then grilled. The chicken with fresh corn and a vinegary coleslaw made a great lunch. Vacuumed bagged, bacon wrapped, deboned leg from a few weeks ago. The Vacmaster VP112 continues it's yeoman servi

I was breaking down some pork butts for sausage and decided these well marbled cuts would be perfect seared. They pan drippings were finished with a quick sauce of meyer lemon, butter, garlic and rosemary. I made a caeser'ish salad with pecorino romano to counter the fatty richness of the pork. The fatty pork was really tasty.

We had a quick salad last night with grilled salmon and pineapple. The main focus was cubing and seasoning four pork butts to make into sausage. Today I ground and linked up approximately six pounds of luganeca, six pounds of shawarma/feta and ten pounds of southern style sausage using A. C. Leggs #10 blend. I added some pink salt to the Leggs batch since I plan on smoking some tomorrow. I set aside about four pounds of Leggs as bulk sausage for breakfast patties. Supper tonight was a test link of each style for quality control purpose's. No photo but the samples were great.

I had some leftover pulled pork that I incorporated into tamales. I used the rendered fat and jelly from the roasting pan in the masa. They were really tasty coming right out of the steamer.

The hot dish tonight was orphaned vegetables with tempura batter wanna-be. I had some leftover vegetables in the frig (gold pepper, zucchini, artichoke hearts) that became a fritto misto type dish to accompany beer (for me) and wine (for the wife).

Lunch was a bacon, green chili cheeseburger with chips on a homemade bun. Wright Bacon, Hatch Chilies and Tillamook Pepper Cheese helped produce a great burger. The buns were from a KAF recipe. I roasted the peppers last year and froze them on big sheet pan prior to vacuum bagging. It makes it easy to break off a chunk for meals. The potato chips were double fried then hit with sea salt.

Very full tart from the Plenty cookbook. The pie crust was bit of a struggle. Warm temps, high humidity and losing power due to severe thunderstorms were the primary hurdles. The filling itself takes a bit of time to complete but boy is it tasty.

Thanks, yes those are deboned drumsticks stuffed with toulouse sausage. I'll include a couple of pictures during prep. After stuffing I always wrap each drumstick with plastic film to hold the bacon in place prior to slipping into the vacuum bag. The bagging ensures good adhesion of the bacon and overall appearance. The next day they are ready for the grill or SV bath.