rps

Sous vide duck breast and Marsala reduction sauce with duck fat roasted potatoes and sauteed mini asparagus.

New home found.

Some time ago I tried an experiment. I bought a left hand retrieve reel. I wanted to find out if I liked it, because it seemed more efficient. After all, I was accustomed to a left retrieve on a spinning rig. I fished with it twice. At 60+, my cast and retrieve muscle memory caused everything to feel awkward, especially with a fish on. I have a left retrieve Lews Tournament Lite (LGG1HL). If you want it, message me with an address. When you get it, send me back the postage. Merry Christmas!

My order from Amazon arrived yesterday. My lovely wife went "Ewww!" when I opened the package. As for me, I can't wait to fish them. +1 on the 3 or 3.5 inch version.

Oil has a higher smoke point. Since I cooked the steak to 127.5 to please the wife, I wanted a quicker sear. I took the oil to its smoke point and dropped a pat of butter in for flavor.

I have a thick strip steak in the sous vide at 127.5. My unit runs about 1 degree lower than it reads. Salt pepper and garlic in the bag with the beef. The reason I have it set higher than 125 is simple. I will share this steak with the wife. She prefers her beef done just a bit more than I do. The plan is to end with a result that will be rare/medium rare. I will barely coat the pan with oil, heat it until it smokes, drop in the butter and proceed with the sear. Pictures, provided I do not mess up, will follow.

People eat with their nose, eyes, and mouth. Smell and taste trump eyes. Looks are for tempting.

I'm thinking you could fish one of these on Bo's black crappie jig and have the ultimate Ozark Angler hybrid finesse bait. Not that HD jigs aren't great (they are), but we are nodding our head toward Ned.

Last night had to be simple. The wife and I had a taxing week. Kielbasa, taters and kraut in one pot. Caramelized a small onion as I browned the sausage and added chicken stock for the braise. Today I will sous vide a boneless skinless chicken breast that I bought on sale to serve with a dressing and mushroom sage gravy. For the green part, I plan to make a bacon and brussels sprouts hash.

In our area, now that Rameys in Cassville has closed (it became a Costcutter), I visit the Harter House in Shell Knob or Kimberling City. They will cut to your specs without charging extra and I have found the quality consistently in the "good" range. I miss the dry aged beef I found in the London markets.

+ 1

I am still learning sous vide methods. I will not pretend to know it all. However, I will share what I have learned. In the old days, we seared the outside and then used the oven to cook to the temp we wanted inside. Now that we have sous vide, we often make the mistake in cooking to the temp we want inside, and then searing. The sear raises the temp inside, no matter what we do. One time, I rested the steak quite a while then seared it. I got the sear without the transition gray, but the inside was cool. Beef Wellington sometimes suffers from this. Another attempt gave me the sear I wanted, but the inside was too done - just like what several of you report. My best results have come from a combination of factors - many of them from Serious Eats tips. 1. Use only 1.5 inch to 2.5 inch steaks. 2. Sous vide for a long period at a temp 2 to 4 degrees below your preferred interior temp. I use 124 or 125 as my stop point. Rest very briefly. 3. When you remove the steak from the bag, save the juices for a pan sauce and DRY the steak exterior with paper towels (old fashioned Julia Child advice says browning occurs better with a dry surface) Do not rest before you sear. 4. Heat butter at a high temp to almost the browning stage (past large popping bubbles) and sear the steak as the butter browns while you spoon the butter over the top side. Flip and do the same. This is the classic Delmonico method. 5. Rest the steak, covered, briefly, as you finish the pan sauce. I hope this helps you find the mojo that works for you.

I don't know this concept of "over raised". You just wanted a light and airy cinnamon roll.

I just started a soup for tonight in the slow cooker. I combined turkey stock made from one of the Thanksgiving carcasses with onion, celery, sweet pepper, garlic, mushrooms, an herb bundle, tomato paste, salt and peppercorns. This afternoon I will add floured turkey and just before service I will wilt some spinach in the soup. Nancy started a dough last night for rustic bread to go with the soup.

Lambsicles, pont neuf potatoes, and old fashioned broccoli.

I think there may be a story behind this picture.

I'll just leave this here. Walleye, pesto orzo, and Brussels sprouts with mushroom hash.

Last night was cannelloni. Tonight was chopped sirloin steak with a broccoli twice baked potato. Neither as fun as a tent meal, but decent.

When the wife and I left Tulsa, all the leftovers stayed with them. Tonight we prepared cannelloni and a nice salad. Watching football, we enjoyed the evening.

Ness - my family traditions include queso for the turkey and dressing Snagged - beer and wine make the day Wrench - I know a good divorce lawyer Bfishin - plus one on fish Have a great Tday guys!

Good food is good food. Presentation exists to convince the customer (wife, child, in laws) to try it. It has become second nature for me, but clearly not necessary. Television shows to the contrary notwithstanding, food is not a competition.

The picture does not do the meal justice.

Going out of town tomorrow and won't be home until the next day. Since that uses up some of my TDay prep time, today I made a batch of the curried butternut apple soup and put it in the freezer. I also made the left over take and bake into a bread pudding. In addition, I blanched some green beans that I will pan sear later. Next up will be the chop prep for a onion, celery, pepper pilaf. For the protein I plan to put together crab cakes to go with the saffron aoli I made earlier today. Can you tell I enjoy Sundays in the kitchen?