Wait. Wot

Monday's dinner will be the inaugural meal on our new cooker:

Tonight's dinner: boneless, skinless chicken thighs seasoned with EVOO and Old Bay Seasoning. The veggies were seasoned with EVOO, black pepper, salt, fresh ground coriander and dill. Dinner was cooked on the Napoleon.

I'll have to check wine cellar, I think I have the two French wines in stock.

Shrimp with garlic, garlic scapes. Bok choy, summer squash onion, cherry tomatoes with a goodly amount of Cayenne pepper.

Find the best available bagel and cream cheese. Apply caviar to cream cheese schmear, savor with champagne sips. Repeat as needed until either caviar or champagne runs out. Then come back with a report and request for suggestions as what to do with whatever hasn't run out.

Hot smoked chicken served cold.

We have house guests for the first time in 18 months. Our welcome dinner was simple: Two steelhead trout fillets, one with fajita seasoning the other with Old Bay:

Porterhouse steak under baby bella mushrooms sauted with butter, olive oil, red wine and garlic. Last year's frozen green beans sauted with butter and garlic, and the last of Sunday's leftover charred asparagus.

I got an email from Vesta this morning. They are having a 25% off sale on everything they sell including blast chillers, If only I had waited a month ...

I must remember to post pictures the next time I make pastrami.

I grew up in the far north of New Hampshire, much closer to Canada than Concord. We had both green and red rhubarb in the garden. Mom made everything from the standard strawberry rhubarb pie to rhubarb compote and rhubarb sause for home made ice cream. All of that was wonderful, but what I remember most is dipping the end of small, tender rhubarb stalks in salt and chewing on them until they needed more salt

Porterhouse steak under baby bella mushrooms sauted with butter, olive oil, red wine and garlic. Last year's frozen green beans sauted with butter and garlic, and the last of Sunday's leftover charred asparagus.

Today's salad: Romaine Cherry tomatoes Celery Radish Baby bella mushrooms Avocado Monterey Jack/Colby cheese Shredded smoked chicken from sunday's leftovers Cubed ham Spanish olives Pepperoni Hard boiled egg Crumbled Danish blue cheese Grillo's half sour pickle.

Farm raised steelhead trout with garlic and spices (commercial mix).

We are quite happy with these: https://circulon.com/search?q=Symmetry They have belt up well and are very easy to clean. I do wish they had a wider open stock selection.

How long are they in the bath?

The rendered fat was too smokey for my taste. The lump charcoal imparts some smokey flavor. I'm just not a fan of smokey fat.

Thanks! Five+ with the cooker between 240F and 270F. Target cooker temp: 250F. 160F

I had not thought of SV shrimp. They cook so quickly. Why SV?