Just finished putting together a lasagna to be enjoyed later tonight. 

I baked some bread and fucked it up. I learned two lessons:
1) Don't forget the salt when making bread, tastes terrible.

2) Don't bake sober, you are more likely to be confident and forget things.

Making Japanese curry and I'm 3 beers deep so I didn't forget anything this time.

Read somewhere about using a 50/50 beer/water brine for meats. So I am trying it with the winter Magic Hat and pork chops tonight.

I've had a pork tenderloin in the water bath since 7:00 this morning. We'll do Brussels sprouts to go with it tonight.

Pork tenderloin

Lollers, when I saw that on Facebook on my phone, I thought it was French toast with a generous sprinkling of cinnamon.

It does look like French Toast.

Belgian beef stew, complete with Belgian beer and Dijon-mustard-smeared bread.

This stack of goodness is the bacon and angus beef chuck roast and onions waiting while I deglaze the pot with brandy.

Now with the stock and beer and spices and the bread topping

Two hours on the oven

And now in bowls

Edited November 24, 201411 yr by Voltron

(drools)

(drops jaw)

(drools [more] profusely)

Whoaaaaaaaaa...

Care to share the recipe, Al? That looks like it could be my next dinner.

Belgian Beef Stew on realsimple.com. I used more bread than the recipe specified but stirred very little while in the oven to leave the bread intact but soaked. I then took a slice of bread from the top and put it in each bowl. I mixed the remaining bread into the stew before serving it up because the bread is traditionally melted and incorporated into the stew.

Edited November 24, 201411 yr by Voltron

Danke schoen!

 

(those onions look perfect)

My final pic is not as appetizing as the actual product was. Next time I think I would just leave the bread intact if it survives and not stir it up so the meat is more chunky and less shredded. Also, it was very rich and filling with the volume of bread I used so I would stick closer to the recipe. Super tasty regardless.

I tried some local chorizo tonight, pan fried and made into quesadillas. It was very, very good.

I like chorizo.

But do you like the famous New Hampshire style chorizo?

I am very pluralistic when it comes to sausage.

Sous vide pork tenderloin finished with Hana Hotties rub in the broiler with reduction sauce and steamed broccoli

Sous vide vegan garlic mashed potatoes for Thursday.

Tenderloin & broc looks awesome Dan!

it was.  I was just winging it, because we didn't have anything thawed out, so I just threw the tenderloins in the cooker for 2 hrs.  Turned out great.  The mashed potatoes turned out pretty good too.  I'm really liking this thing.

Smoked turkey and a little extra smoke for the ham on Thanksgiving:

 

 

 

 

^^^^ Damn, Al, turkey and ham look perfect.  Bet it was a great feast.