chord

This is from the FAQ on the Staub UK site: [https://www.staub-online.com/uk/en/pages/faq_castiron.html]

Vitamix.com has the reconditioned Explorian blender on sale for $200 with coupon code SAVENOW. It's their base model and it's reconditioned, but I think that's about as good a price as you'll see https://www.vitamix.com/us/en_us/shop/certified-reconditioned-explorian

I'm not sure why, but I've had limited interest in cooking recently. However, I had a friend over for the evening so I needed to make something. The original plan was to cook on the downstairs gas grill, but the rainy weather forced a change in plan. - Pork Tenderloin, cooked SV - Potato Salad - Grilled Zucchini and Eggplant - Fruit and Ice Cream with Chocolate Sauce for dessert (not pictured)

From what I've seen it hasn't been a problem. Yesterday, someone was already using the grill so I just asked them to keep in running once they were done and we hopped on after they removed all their food. Also, it's a pretty big, industrial-sized instrument, so two small groups can use it simultaneously if they don't have too much to cook. But we'll see how it goes now that we're approaching peak grilling season.

I had some friends over for a vegan cookout on the communal apartment grill. Pineapple salsa (from TJ's) and hummus with chips Portobello mushroom burgers with vegan mayo, marinated onions and dijon mustard Beyond Meat burgers* with the same toppings A fennel, celery heart, parsley, radish and radish green salad Street fair corn I was also going to make grilled banana splits for dessert, but everyone was just too full to eat anything else. * I had heard good things about the Beyond Meat burgers, and I have to say that i did quite enjoy them. Not exactly the same as real beef, but I would definitely eat these again.

Confession time: I didn't make the spaetzle. It's a dried pasta product that I saw in a Big Lots and decided to buy on a whim. The pasta is from Germany, so it's probably not made with ramps. According to the ingredient label, they used "wild garlic powder," whatever that means. It did taste pretty good though.

It was stuffed with sautéed mixed greens (kale, spinach and chard), swiss cheese, and toasted walnuts. I had extra stuffing so for tonight I used the leftovers for stuffed mushrooms alongside roasted broccoli and a tomato salad.

Stuffed chicken breast over wild garlic spaetzle

My first home-cooked dinner after a long trip away...pasta with chicken sausage and vegetables.

Chicken and mushroom tacos

I used the ChefSteps / AtK method to make poached eggs today and posted the results on the Lunch thread. The yolks were slightly more set than ideal, but that may have been due to the length of time it took for me to plate the dish, as well as putting the eggs atop hot polenta. The whites were perfect, although as expected the loose white remained in the shell.

Two "poached" eggs with polenta, tomatoes & parsley, and parmesan. The eggs were actually cooked SV at 167º F for 13 minutes, as discussed on the Sous Vide thread.

Salmon with lentils and a tomato salad

I saw the AtK episode a few weeks back. Since it's from the current season, you can see the video online at their website. Although despite what they claim in the video, this isn't a new technique. Chefsteps has a similar recipe up on their site which appears to be at least five years old, and they mention on that page that others have also come up with the same time and temp guidelines. Although I've had the Joule for almost 8 months now, I have somehow yet to use it for eggs. I'll have to rectify that soon and try this.

Honey-soy sauce chicken thighs, roasted broccoli, cilantro-lime rice

I did some online googling and although I didn't get a definitive answer, I did see a bunch of reports online of other people who had similar experiences at temps above 140º. For example, here's a reddit post: Chicken Drumsticks. 2 Hours at 165F and red juice came pouring out?

Buttermilk marinated chicken thighs, cauliflower-potato-onion gratin, and peas. Unfortunately, I mistimed the gratin and didn't leave enough time for it to rest before serving. Seconds were much better.

Sierra Trading Post has a starter set of Zwilling J.A. Henckel's Vistaclad on clearance for $78. The set includes a 10" skillet, a 3 quart saucepan with lid, and a 3 quart sauté pan with lid. In comparison, the same set is at Costco for $99.99.

Shrimp chowder

So in the end you all have decided to steal my dinner and split it up amongst yourselves? Perhaps I need to double-check my door locks.

A very simple supper.

Salmon tacos

Thank you. I'm not sure where I got the idea, but I probably saw it on some blog somewhere. The flavors of the avocado and tuna marry well.

Tuna salad with avocado

Cod, sautéed baby kale and french fries