Steve Irby

Great post's to all over the past couple of week's. Paul Bacino - great photo of the tomato and pepper soup. Just getting back into the swing of things after a couple of weeks out of town and a very disagreeable intestinal virus. Last nights dinner was a quick salad, potatoes anna and paneed chicken thighs.

patrickamory - Great photo of the red braised pork. The glaze looks perfect. Prawncrackers - Nice medley of dinners. Every meal looks so tasty. The miso eggplant and karaage chicken are killer. mm84321 - Beautiful ( actually incredible) meals. Who do you source the game birds from? And in the reference to whiskey - what side of the pond? I'm sure it's top shelf regardless. Your prepare meals that are why out of my realm but the take away is your attention to detail. After the mm homage last night's therapy session was southern focused. Buttermilk corn bread prepped in three different skillets with cheddar cheese and fresh corn. The pans were brought up to temp (~410f) with lots of bacon drippins before the batter was added to ensure a nice crust. Dinner was grilled pork chops with mashed potatoes & shiitake currant gravy, sliced tomatoes and old school sweet pickles. In the spirit of Frank Stitt I prepared an amuse of garlic mashed potatoes, topped with glazed pink eyed peas,sour cream, tasso and green onion.

Here's a few photo's from last year for 72 hour beef short ribs. Out of the circulator. Left uncovered in the refrigerator to cool and dry the surface so smoke would adhere. Then into the weber kettle over indirect heat with lots of pecan wood. Then finish with a quick char in cast iron. And a photo from a second batch photographed by a friend.

Whoops, I used chicken legs, not thighs

Deboned sausage stuffed chicken thighs and scotch eggs that I prepared for a friends naturalization party. I made 18 of each along with six pork butts and a large orzo and feta salad.

basquecook - I just checked my calendar and I have a slot available next labor day! If there is anything left in the Bronx let me know and I'll pick it up. What a spread.

mm84321 - Beautiful bird. Thanks for the description for your cooking technique. If I can find a smallish chicken at the farmers market I will give it try. Baselerd - Another great looking dish. The rutabaga-miso looks very interesting as does the coconut mousse. Is the mousse savory or sweet? rotuts - The bacon wrapped legs are meant to be a fun dish. They are quite meaty with the addition of the lean pork sausage stuffing. I can skin and debone chicken legs in about 30-40 seconds so it goes pretty quickly and economically.

Yep, I deep fry them to crisp up the bacon. Here's a photo from the previous batch.

I have been prepping some food for my friends 60th birthday next weekend. I use a Weber kettle and cooked two butts yesterday and two today. Dinner tonight was a little poaching from the grill. Dry rub pork butts smoked with pecan wood and grilled for ~12 hours. Ten hours over the grill and then about two hours in foil to relax. I also prepped 17 chicken legs (drumsticks) that I skinned, deboned, stuffed with sausage, "meat glued" some bacon, and cooked sous vide. Definitely a separate post.

Prawncrackers - I hit like but I should post love. Great shots for the progression of the dinner. It's sometimes difficult for the viewer to get a sense of scale for the plated dish. The eel looks huge against the knife but plated it comes into perspective. Obviously I've seen more moray's on TV than for eel's for dinner. And mm84321- you should be ashamed of yourself for making me scale up a dish from the diameter of peppercorns.

Baselerd - Forget the description - That photograph is perfect.

Beautiful photo of your baking. How about a minor variation. I've been using a recipe for cornetti by Carol Field from her book the Italian Baker for many years. The end result is always fantastic but the path varies slightly every time depending on home kitchen variables. The main concern is to allow adequate time for the dough to rest and remain chilled and elastic.

Great post by all over the past week. It's been a pretty tough week or two with my job so we're keeping it simple. In the south dinner was the big meal at noon and supper was leftovers. Tonight's meal qualifies as supper as it uses leftovers from previous meals and mystery finds from the freezer. Navy beans with lamb, pork and ham cooked with rosemary, garlic, onions etc. Served with pasta and wilted mixed green medley. Finished with a glug of good olive oil and aleppo pepper. After a week of dining on fast food (or slow and sloppy) it hit the spot.

mm84321 - Your killing me. gfweb - Your killing me too. When I fly the choice is between pretzels or peanuts.

Great job dcarch both in concept and execution. I think that paleo diet must be making a few members cranky.

A somewhat quick and different take on using boudin. I defrosted a few links of meaty homemade pork boudin that was pretty acidic from the addition of red wine vinegar and a little loose by the addition of too much stock. After steaming the boudin I stripped it from the casing, rolled into balls, and served with pasta dredged through the broth with wilted greens.

I agree with heidih. That style broom has worked great for us.

Great looking breakfast and I love your choice of beverage.

Dejah, at the expense of sounding British - brilliant. Paul Bacino, beautiful salmon dinner. The char on the fish looks perfect. I've de-tuned my artistic talents for tonight's dinner since it has been obvious that my culinary skills coupled with my complete mastery of photography has left some members aghast. Just kidding-we're here for fun. mm84321 you did out me. I tend to slap the food on the plate. Grilled salmon on sauteed green tomatoes.

Dinner was primarily farmer's market fare. Roasted local oyster and shitake mushrooms with additional cremini and portobello's. Fresh beans and potatoes cooked with rosemary and garlic served with porkchops and wilted mixed greens.

Delicious looking meals. mm84321 that mille-fueille is stunning. I would have absolute no qualms about polishing off that work of art and immediately queuing up for the next one. I have a size 42 gallery available if you need to archive a few meals. Dejah - great post-vacation dinner to get back in the swing. huiray - you may want to work on that sense of humor. I'm pretty sure that Keith_W has one. Ashen I agree that Ann_T sets the bar pretty high for beautifully composed meals. And to borrow your phrase there are many meals posted that are monitor licking quality ranging from simple to complex and that's why I'm following this post. Inspiration comes in many forms.

Okay, I might be missing something here but the the purpose of the circulation pump is to provide uniform heat distribution. At the flow rate (and power consumption) for SV units to much flow is a non-issue. While vectoring sounds good you still need to have an adequately sized heater in insulated container to maintain a constant water temperature coupled with adequate spacing between food pouches.

If I can find a link to the recipe I'll be the guinea pig for the original version. As much as I love my Chia ( strictly platonic) it is quite a stretch to sub for cream, eggs and bread as attested to by BMI. And the dish does look great with the pepper sauce.

dcarch - Beautiful dish. It also looks like the perfect portion size for me! Congratulations.

Ann_T - beautiful plating and plates. You consistently produce beautiful grilled dishes. What's the heat source?