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Poulet à la Normande with a flambé in progress Et fini

Lily still loves cooking shows and recently has been bugging me to have a cake-off with her. It was my turn this weekend to make my cake for judging. She helped me in preparation for making her cake n

l cooked Steak a la Stoneham at my dad's tonight. Horace Stoneham was the NY Giants owner who brought the team to SF 60 years ago. My oldest brother came over for dinner and we watched the game while

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Nice plank. I think I'm going to do the black cod again when we have friends staying over this week because I used only half of the marinade. Sorry, Mikey, but you'll have to wait for the next batch. :/

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I probably should stay away from a pressure cooker -- I'd get all type a and want to stir my food.

Wandering off to find a garlic chili recipe (anybody know of one?).  Needs to be light on the peppers, but more chili-like (less "Italian") than Arrabiata.

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Sous vide skirt steak cooked at @145F mostly because I had ribs in there already for a 48 hour cook. Was done more than I like steak to be but in just 2 hours man was it absurdly tender. Can only imagine what a longer cook at a lower temperature would yield. Very tasty steak. Definitely a lot better than the skirt steaks I have prepared in the past. Actually enjoyed it more than a ribeye which I am starting to find too fatty. This was just perfect. 

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19 hours ago, EdipisReks said:

I'm glad that you have enjoyed the sous vide experience.  Make sure to do some veggies, carrots and beets, especially.  

Veggies are next on the list. It's nice that even if I over shoot the cook times, there's nothing too detrimental that happens so I am happy about that.

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