April 23, 201610 yr Moderation in all things, including moderation. And to leave room for the banana bread (also shared)
April 23, 201610 yr 3 hours ago, Grahame said: Shared with Joanne ... BLTEA!!! Yum. Edited April 23, 201610 yr by shellylh
April 25, 201610 yr Pork chop with a kohlrabi/carrot/Napa cabbage slaw. Slaw dressed with miso, rice vinegar, soy sauce and other stuff. Sent from my iPhone using Tapatalk
April 26, 201610 yr 2 hours ago, Absorbine_Sr said: Pork chop with a kohlrabi/carrot/Napa cabbage slaw. Slaw dressed with miso, rice vinegar, soy sauce and other stuff. Sent from my iPhone using Tapatalk That slaw sounds amazing. And the pork chops look good, too! Me: just finished some lamb kabob and couscous, probably the least grizzly lamb...er...least gristle-y lamb I've ever had.
April 26, 201610 yr 2 hours ago, Absorbine_Sr said: Pork chop with a kohlrabi/carrot/Napa cabbage slaw. Slaw dressed with miso, rice vinegar, soy sauce and other stuff. Sent from my iPhone using Tapatalk Want!!!
April 26, 201610 yr Wine dinner starting with our Champagne and popcorn shrimp followed by this This is some Amazonian fish that may or may not be related to the piranha Partially consumed game hen, but not partially consumed by the fore mentioned piranha entree Dessert
April 26, 201610 yr Nice Greg! I had ox heart tartare for lunch, which is a first for me. Served with onion jam, mustard and charred pickled onions.
April 26, 201610 yr Now that I have not tried. But I did go for a plate of duck gizzards some time ago in France - rather weird but not at all as bad as it sounds.
April 26, 201610 yr Deep fried chicken gizzard is a Barbados delicacy. Tastes fucking amazing if you like dark meat
April 26, 201610 yr Greg and Stretch, awesome looking stuff. We took what can be a tough cut of meat, an eye of round roast, sous vide for 26 hours at 131F, and seared for about 5 minutes on a stonking hot Weber Genesis. The result was amazingly tender and juicy. Sent from my iPhone using Tapatalk
April 26, 201610 yr How are your electricity bills with the sous vide? Mine have doubled, literally. I was paying ~$80/month on average and last month I used it on two weekend long cooks and the bill came out to $157.
April 27, 201610 yr Lots of awesome stuff on this page. Greg, one of these days... 5 hours ago, Dreadhead said: Deep fried chicken gizzard is a Barbados delicacy. Tastes fucking amazing if you like dark meat I had a bag of deep fried gizzards this weekend. They were delicious. Today: Honeyhole. Hello old friend.
April 27, 201610 yr How are your electricity bills with the sous vide? Mine have doubled, literally. I was paying ~$80/month on average and last month I used it on two weekend long cooks and the bill came out to $157. We've seen little to no increase overall.
April 27, 201610 yr Wow, lot's of great food on this page! That round of rib looks fantastic! One of the dishes I had on Monday evening had absinthe in the sauce, I think it was the Piranha dish and it was an amazing blend of flavors. Agree, $80 of electricity from just two sessions with the meat boiler seems a bit much. Are you starting to leave your headphone amp on 24/7?
April 27, 201610 yr 17 hours ago, crappyjones123 said: How are your electricity bills with the sous vide? Mine have doubled, literally. I was paying ~$80/month on average and last month I used it on two weekend long cooks and the bill came out to $157. Crappy are you using this? http://www.amazon.com/MACHINE-ADAPTER-SAWZALL-RECIPROCATING-DILDOS/dp/B00IPQNA62 That's where your bill is piling up my friend!
April 27, 201610 yr I can't help but laugh and also cringe at that since you didnt know my previous roommates name was Bill.
April 27, 201610 yr 1 hour ago, swt61 said: Crappy are you using this? http://www.amazon.com/MACHINE-ADAPTER-SAWZALL-RECIPROCATING-DILDOS/dp/B00IPQNA62 That's where your bill is piling up my friend! (squints) "Reciprocating" dildos? Do I even want to ask? And great googly moogly, that machine in the second pic looks like it could be used to kill someone to death via booga-booga.
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