Raamo

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.

Tonight Berkshire Pork chop with Mashed Potatoes and a Pinot Noir wine

2nd time I've made this... and won't be the last since my wife really likes it. Potatoes with Bell pepper Confetti. I cut the bell peppers smaller this time. Since they are "confetti"

My wife found it... Potatoes with Bell pepper Confetti Page 255. It's not in the same section with most other potato curries. Rather it's vegetables on the side.

Modernist Cooking @ Home Risotto Used Duck stock and grana Padano cheese. Added in peas of course. Wine is a 2015 Chardonnay from HDV in Napa.

We use the White Rice/Mixed setting - our rice cooker is the NP-GBC05 It comes with a cup, we fill that to the 1/2 mark then in the bowl there is a mark for 1/2 and we fill water up to that level. That works every time, I have no idea what the exact ratio is. I trust the machine. It does take at least 50 mins or so - we usually put water/rice in it and set a time we want it to be done. Often that's 2 hours ahead of time.

We've stocked Jasmine rice for a while. For all those times short grain isn't called for and basmati is too long. Should be telling we make Japanese food though Indian Food and then plenty of curries in between. Our Zojirushi handles all 3 with ease...

I remember these from my childhood. But I won't touch them any more. Any nostalgia is removed by remembering how much better good biscuits are.