Spork

I'm with @IowaDee. Corn, in all of it's wonderful forms.

A few few teens and tweens in the house for lunch. Double cheese and pepperoni pizza.

Brunchish. Venison summer sausage.

Pork seems to be the theme. I'm thin, but I'm on it. Rendered and caramelized garlic/onion/pepper. A kale wilt with brined pasta. Spring, with a hidden dressing, to the Northeast.

Kimchi and swiss on italian, pan toasted in butter.

From Tinned Fish, sardines with confit thyme and tomatoes.

A bit unconventional, potato leek soup a la Kenji. I sunk some bacon in it and sprinkled a bit of parmesan.

It it is especially good when you are overrun with fresh greens of any kind. Variety........... Or, heat burn, or frost burn. It can cover some ills.

First, it's only a quick pickle, three to five days keep in the fridge. Nanny's insructions: A couple quarts of water A couple tablespoons of salt A few tablespoons of sugar Garlic to your choosing Dill iffin ya got it Pepper of your choosin' Apple cider vinegar in the fall, white in the spring, a few tablespoons A tablespoon of bacon grease to coat em' on the way in and out Bring it to a boil Tender greens ( leaf lettuce, iceburg, romaine, etc.) , drop them in and set to cool. In the fridge after an hour, then at least an hour after that. Tough greens ( kale, collard, spinach, etc. ) wilt em' with onion iffin you have time. Otherwise, boil em' till tender. Cool as you do the tenders.

"Barked" ham from Christmas. A 24 hour pickle on some romaine. Cornbread awaiting butter. Lima, pressure cooked with ham hock. Browned onion and garlic post the cooker. Pickled pepper, salt, and vinegar to garnish the beans

Collard wilted with scallion and garlic, mushroom, radish, pickled egg, and of course ramen. All that swimming in venison broth. I threw the the flavor packet over my shoulder.

Please don't take me as being terse, I'm talking to myself, as well as you. Gradient means just that, a differential. I prefer it to come out of the bath consistent, then typically sic some form of Maillard on it. Is the gradient method simply for speed?

The foraging possibilities are great, if I would apply myself. That's another skill that I would consider myself novice. I might be able to fend off scurvy, if it was a must. Thanks for the welcome.

Tis the season.

Eggs. Garlic, Habenero, Dill, Mustard, Onion, Salt, and white vinegar cut with a bit of water.

Thanks for the welcome.

A Kitchenaid micro/convection/broil unit. Two years old. One of the most used items in the house. , Along with a reflection of the lab.

Luvs me me some squirrel and limas now, haaawwww. Thanks for the welcome.

I'm laughing at myself as I tell this story. You are welcome to laugh along, just don't hurt yourself. My first experience with sous vide was many decades ago, an MRE pouch in a canteen cup of water and my pinky as a temp probe. If I only new then, what I know now........... Around two years ago, the buzz just overcame me. I have to try this. I have a small side oven, corningware, Venison under pressure, and wait for it.........a redi check wireless thermometer (that I use in my smoker and absolutely love). First time, one of the best pieces of Venison I have ever had. For the next roughly ten times, same result, I was hooked. Then, the probe died on me. I credit that to the immersion, and vowed never to subject that wonderful piece of equipment to such peril. Replaced the probe, it performs flawless in the smoker, but I was without a bath. I agonized over just what to replace it with. After months of study, Dr Jekyl bought a dork food controller and Mr Hyde an Anova. Mr Hyde was right beyond my wildest dreams. The controller does exactly what it should, it just looks like a life support system after you add an aquarium pump and call on Dr Jekyll for some "creativity" on the electric deep fryer switch. Here's the Anova in long range attire. I'm in love.

And smart, and funny, and diverse........... Thanks for the welcome.

I've never flown in an Invision forum. Figured I best do a few test flights so as to maybe avoid a crash and burn out in the forum at large. PB in the spoon, some of my mad kitchen skills on display right there. The water bath, I guess, has been the spotlight as of late. Had my first shank from it last weekend, 48 hours of Lamb heaven. Got some Venison shanks in freezer camp that are going to get a similar treatment here soon. Thanks for the welcome.

Just a link test to the latest post in the Dinner thread. Linky

Testing, testing, 1,2,3.

Just a country boy, USA, central Appalachia. I'm a novice in the kitchen, at best. But, I am curious and eager to learn and experiment. I have very few dislikes in food, and cannot name a favorite. There is no bad food, only bad cooks in my humble opinion. I have lurked here for nearly two years. The reputation and content has intimidated me to be quite honest. But here I am, bright eyed and bushy tailed.