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Which Cooking Are You?

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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

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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. 


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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