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Kerry Beal

Outside the Brown Bag - Taking my Kitchen Toys to Work

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Yeah - sadly not so slow today.

 

Brought along a 72 hour short rib package from the freezer - heated it in some warm water. Broiled in CSO. Steam baked sweet potatoes I picked up at the market this am.

 

 

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I would suspect one reason you see fewer appliances other than microwaves in offices, etc., is that most folks have a limited lunch hour and don't have the ability to do prep work, steps, etc., prior to that time. Most places I know where people work 24-hour shifts -- say, fire departments or ambulance services -- there's always something on the stove cooking for dinner.

 

Will be enjoying this thread as well. One of the things I love about working at home (besides my work uniform of yoga pants and a t-shirt ) is the ability to take time periodically to tend to something in the kitchen, or swap the laundry from the washer to the dryer, that sort of thing.

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Kerry certainly has expanded the range of ER food.

 

Used to be pizza and Chinese. And BBQ if somebody made a run to West Philly.

 

Not that there's anything wrong with that.

 

At all.

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I had some leftover sweet potato - mixed in an egg, a bit of cream, some milk, strained into a ramekin and steamed at 190 for 40 minutes. 

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As I was getting ready to leave this evening - my replacement said "feel free to leave any leftover food" I asked if he had forgotten to bring something (noting that there was a Subway sandwich in his hand) - "nope - I just like your cooking". I've left soup for him before.

 

I did leave him a small container of the stew. 


Edited by Kerry Beal (log)
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Butternut squash - calcium soaked, then simmered in sugar syrup - heated up and served with a bit of salt for sprinkling. Dropped it a the ER desk - they are working their way through it now.

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You talked me into it  but mine is still simmering away.

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Concentrated apple - spent the better part of the day in the CSO drying out the surface. 

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It would be a disposable one that I've had around for a few years. Seemed a good size to bring along to work because it fits in the CSO.

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Steamed some artichokes in the CSO at work yesterday as well - 100 minutes at 210º F steam.

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12 hours ago, Kerry Beal said:

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Steamed some artichokes in the CSO at work yesterday as well - 100 minutes at 210º F steam.

 

How were they?  Richard Olney unequivocally states for artichokes:  "Do not steam."  I have been puzzling over this for half my life.

 

But then I may just be bitter because my artichoke plants this summer produced no buds.

 

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5 hours ago, JoNorvelleWalker said:

 

How were they?  Richard Olney unequivocally states for artichokes:  "Do not steam."  I have been puzzling over this for half my life.

 

But then I may just be bitter because my artichoke plants this summer produced no buds.

 

They were just as I expect them to be. I had the time so I didn't bother with the instant pot.

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Brought a few more items to work. 

 

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Induction cooktop

 

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Hit Value Village and picked up a couple of Ikea non stick skillets and a Lagostina stainless that requires a bit of cleaning.

 

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Joule working on it's first batch of bacon.

 

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Lunch today - pork chop sous vide - browned in one of the skillets - broccoli steamed in CSO.

 

 

 

 

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your work-place is better equipped than many home kitchens

 

now if you could arrange for the patients not to bother you , you could open a SnackBar or some such 

 

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@Kerry Beal

 

 You totally shame me. How you jam so much into any single day defies reason!  We both purchased bacon for sv'ing  from the same store at the same time. Mine still languishes in the fridge and I don't have a job!   

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@Anna N  

 

indeed.  but yoyve got the eG sweetheart  Tiger !

 

Im waiting on the WorkPlace Cantina to deep-fry up some Calamari   w lots of tentacles  

 

hoping  the cantina got a # 27 DARTO  as a Wok-Ish Item  !

 

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reviewing :

 

No DARTO's at the SnackBar ?

 

O.o

 

Come On  !

 

Happy New Year To All !


Edited by rotuts (log)

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Sous vide bacon gets a brief cook. Got some nice fresh eggs (the girls have stopped moulting and started laying again) - cooked up with the left over steamed broccoli in bacon grease. 

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A few new items for my batterie de cuisine. 

 

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Grabbed a couple of things at Sobey's on the way to work - pork breast very well priced!

 

Just trying to decide how long I should sous vide the pork breast for tomorrow - and at what temperature. 

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