While Jp sat around and drank my beer:

Three lazy dogs in that shot! At least the two on the floor don't drink as much beer.

Second pic makes me think, "...but I eated it".

Thanks for the rec on oat bran -- I may well try that.

étouffée

Smoking a pork loin wrapped in bacon for dinner tonight. Here is a pic of it at the start:

+1 on the wrapping

I like the bacon.

The finished product. It was real good. The bacon helps keep in the moisture and of course adds to the taste.

WANT!

The finished product. It was real good. The bacon helps keep in the moisture and of course adds to the taste.

That looks reeeaaaaaallllly good Mike.

Getting ready to grill a couple of flat iron steaks for Debbie and I. Accompanied by some fresh green beans in butter and olive oil.

I made bisquick battered chicken nuggets and beignets for dinner. The beignets were a big hit.

Just finished making a mushroom pizza for Allison. I've made this maybe 3-4 times before but this is the best. Really nailed the crust even though the dough seemed too sticky when I mixed it yesterday.

Hey, that's a good lookin' 'za! I'll be right over!

Edited August 16, 201114 yr by jvlgato

come on over john, we have leftovers

Man, I wish. I'm still catching up from that great vacation, now called that damn vacation. First few days back just suck!

Leftovers? You better keep eating, then! You need to gain back all that weight you've lost!

Ha, I'm still trying to drop back down to where I was a year ago. Damn beer and lazyness.

I found some good routes to run, so at least that's a start.

That's one bad thing about this area ... other than some nice older neighborhoods, there aren't too many really nice places to run or bike. You pretty need to drive to get to a good biking place.

In an hour and a half this will be a sous vide burger with a year old raw sheep cheese, scallions and a thick slice of heirloom tomato.

Sounds good. Post some pics of the finished product. I know zero about this Sous Vide thing.

I just put a brisket in my Sous Vide supreme. 147 degrees for 48 hours, little sugar, little salt, little pepper.

That is a long slow cook. How big of a brisket can you fit in the Sous Vide?

I am not big on presentation but I tried to chop off a bit to see the even medium rare cook throughout.

Looks good. How does it taste?

It actually tastes dramatically better than it looks. I probably could have made a better patty and put some work in before taking the snap shot, but I had just waited 1.5 hours for a cheeseburger.

I had just waited 1.5 hours for a cheeseburger.

I don't think my husband would be too keen on this.

@Colin: Please post pics of brisket when it finishes this fall.