Flank steak

Had some time this morning, so made breakfast.

 

It's almost like you hate Brent

Edit: and you missed the bacon (in the biscuits, or elsewhere)

What did you need to measure the surface temperature of?

Edited March 17, 201511 yr by Grahame

Lamb

Brisket prepped.

I had bunch of vegetables today to prepare myself for the BBQ weekend (ok, I did have a chorizo torta for breakfast but that doesn't count).

Cookin' away.

Nice!

Nice!

If you make it down by 6pm we can put birthday candles in it for you. 

Why do you have antennas on your brisket?

 

Looks mighty tastey anyway.

Fred's + Sous Vide = ?

Well?

Forgot to photograph, but wonderful.

Claire baked and built, but I frosted and toasted-coconuted this coconut layer cake with rum syrup, vanilla bean pastry creme filling and butter cream frosting. Pretty, if I do say so myself (even though it needs to set in the fridge and get cleaned up a bit).

Holy crap! That looks so damn good!

It was delicious.

I was dumbfounded, but Steve spake for me.

Some meats

Edited March 26, 201511 yr by mikeymad

It sizzles!

Crawfish ètouffèe

I made some green curry the other day, and it's just a tad too hot for me (adding my favourite Huy Fong Sambal Oelek actually tasted cool in comparison), so I added a can of green pea soup and a can of coconut milk, and now I want to fill it out with vegetables, but I don't want to take the time to salt some eggplant (I've already added some water chestnuts and bamboo shoots) -- suggestions?  Green beans?  Okra?  Those little mushrooms and baby corn?

bell peppers, celery, carrots, and onion

Fred's-Sous Vide Experiment #2. Two degree drop, one hour add.

Science!