Raamo

We have enough pots and pans that that mostly fit in two drawers under our induction cook top. Something under 20 pots and pans. It's a Thermador unit that wasn't cheap. it's 10x better then any induction single portable burner. Has control from very little heat up to massive super fast for boiling water. I love it!

It's non-tomato based pasta this week (goes better with chardonnay IMO) So this is flavored chicken sausage with chili peppers, onion, chicken bouillon and sour cream. Not pictured is a glass of HDV Chardonnay Le Debut 2018

So 3rd day of Modernist Pizza New York, and this one was pretty spot on perfect:

Day 2 or 3 of Modernist Pizza - New York style, the one last night wasn't so picturesque so here's one with onions on both sides and sausage on mine that looks better:

Basic Chicken Curry is ANYTHING basic in this cookbook... This is from page 456 from 1000 Indian Recipes. I love this dish. Few changes. We bought a rotisserie chicken on Friday so we used already cooked meat. This means when I never added the chicken to a hot pot, I also did not add a cup of water. It was the reserved water from the canned tomatoes (we grow then and can them and they work fine in this dish, but you don't want the water in the pan with the tomatoes because that step requires boiling out all the moisture.) Instead one I added a bit more then just the water from the canned tomatoes to get the texture you see below. Once that was done I just poured the hot sauce (this is 1/6 or so - I made a full recipe and we used 1/3 for the two of us) over the chicken and that heated it up enough to work great. Every other time I have made this I have sous- vided the chicken. The texture of the rotisserie chicken is superior to even that IMO. Tomatoes, Onion, Garlic, Ginger with a bunch of spices including turmeric just make this awesome color. There is so much depth of flavor too!

I emailed asking this and the director of porkchops (mike) said soon! Like maybe this week.

So short story behind this dinner. I got covid from the person who cut my hair almost 2 weeks ago. That lead to us having to cancel two weekends (concerts with dinner out both times) including today. I've also been unable to drink wine due to being sick and then to being on antivirals which keep the liver busy enough that alcohol is a bad idea. Skip to today - I'm on the mend still - got a 2nd infection - and now on antibiotics - but they don't inhibit wine. Waygu Ribeye has gone up quit a bit in price - so this is a $32 steak.. But we've saved so much money from not eating out... I had mashed potatoes for lunch - so I decided to cube and fry these. So tasty. Not pictured is some Hawaii salt we picked up in Hawaii. Also not pictured other then the bottom of the glass is a 2012 HDV Cabernet Sauvignon. I have 6 bottles of this wine - had no plans to open any of them up yet but the last 2 weeks have been hell. I've not been this sick in over a decade. So I was like screw it - lets open a really good bottle of wine. (It's on the higher price for cab then I normally buy) It had more fruit then I'm used to in my aged cabs - worked REALLY well with the steak. Also I got to searzall the steak for the first time. So that's cool.

I received my searzall pro today. Used it on a wagyu steak.

28 days of traveling and I might get this by Monday.... so 30 days to get to me

Interessting I've got mail in past but not this time. I found the OG mail: Indiegogo contribution #449 receipt for Searzall Pro I found a tracking link on inidigogo after using a link from my email... it's in the USA and should be here soon.

I remember I backed this once in a while. I'm guessing this means soon I'll get a box

Wow a thread started over a decade ago. We cook often with fenugreek seeds! We also use fenugreek leaves!

It's a small unit that we rarely use so maybe. It's not that old though.

The microwave was on the far wall in the other room. The probe was on the the counter opposite the oven. Oven is a built in on the wall between the two rooms: Wall Wall Exterior Wall |Probe Oven| dining room Microwave|

I've used the probe 3 times now. I made meatballs and cooked them at 200-300F with the probe in (so good sized meatballs) It works quite well - the center of the meatball was not where the point was and it had no issues. It seems when the microwave was running it disrupted the signal between the probe and the station.

Tonight was Grilled Bell Pepper Fried Rice, from the India cookbook I've mentioned a lot. We modified the recipe a little, instead of getting golden onions and leaving them in - I carnalized them and removed them so I'd have a crunchy element. We won't do this again since I don't like the taste of roasted red pepper with rice and spices.. it was too weird for me, but some may really like this.

Tonight was a what do we have around... I still have Lefse which I posted some time ago. (so 2 pieces of that with butter rolled up the way I always eat it) My wife got a micogreen kit from a charity auction. These are sweet pea microgreens: They remind me of fresh peas which I simply love and am very happy my wife grows each summer. You don't get the same thing buying frozen peas. I eat them raw right out of the shell. for Dessert white grapefruit. Don't eat this then a microgreen; not a good combo.

I love waffles so we may have to give this a try. I'm not so much a fan of pancakes.

Watching the latest Iron Chef we saw them put Grapes in a ISI Syphon and made carbonated grapes. Has anyone else got fun ideas - we have a hot one (red) and I've only used it do eggs ala Modernist Cuisine.

Pizza - New York Style crust and sauce from Modernist Pizza. Sausage and Onion on one side and pineapple and onion on the other.

This will be many lunch and dinners for the next week.... Lefse! We make it every year, sometimes more then once. We start with a 5lbs bag of Potatoes, use most of them and fill up the larger tray for our steam oven. Rice them, add butter and cream. then next day make big pile of Lefse

Tonight it's Salsa All'Amatriciana from one of Giada de Laurentiis cookbooks. We had pancetta from making another dish from the food lab that I didn't care for.

Roasted Beet and Citrus Salad w/ Pin Nut Vinaigrette from The Food Lab. We had oranges and grapefruit so figured we'd try this out. Not sure we'll ever make again. I prefer to eat my citrus by it self and the pine nuts are a bit odd. It looks pretty at least

So I made most of this yesterday since Chili is better usually improves with a little ages. This is from The Food Lab by Kenji López-Alt. It's the "best chili with beans" I made it with the chuck option as it would have cost 2x as much to get the short ribs. You brown the meat before you cut it up... so here's almost 3 lbs of browned in 5 pieces then cut up. It's a TON of chili: I've always made it with ground beef before so this is different. But I still enjoyed it - just don't know if it's truly better then ground beef. My bowl tonight: I just added sour cream - he lists a TON of toppings but I'm pretty simple.

No gravy needed.