Here. The visuals might help :)

http://images.tapatalk-cdn.com/16/01...82e3a0c290.jpg


Sent via Jedi mind trick.

You live and work in the bay area, one of my favorite places to eat in this country. Step outside and get something good to eat. Work can wait.

JR

this place; made me fat.

had to scale back.

Catch and release, man...

:D

In order to keep this thread from getting too chatty, I'll upload a picture of what I cooked for dinner last night... pappardelle with a lamb ragu.

This picture is stolen from the 'net, as I eat my food and don't play with it. But, it looked just like this..

http://forums.pelicanparts.com/uploa...1451939721.jpg

One change I made which has been amazing is forcing myself to get a bolus of veggies via the Vitamix. It is still just a bit of an acquired taste, but when you mix some fruit into the veggies, and put them in smoothie format, it is one way to get MASSIVE doses of veggies into your diet. I finally realized that I was just not going to go to the effort of cooking veggies in a way that I would actually enjoy eating them, but I really wanted to force myself to DRAMATICALLY increase my intake of veggies.

Every morning I fill an entire blender full of kale, spinach, chard, tomatoes, broccoli, sweet peppers, black berries, strawberries and pineapple. I keep all of it frozen except for the tomatoes and sweet peppers. Water the only liquid. I drink half of the smoothie and freeze the other half. I take the frozen one from yesterday to work with me everyday. End result, I am getting a full blender full of raw, fresh/frozen veggies just in those two smoothies. And I love the taste with the small amount of sweetness from the fruit. This is probably literally 10X the veggies I would get otherwise.

Vitamix made the difference. I wouldn't do it with a lesser blender.

JA

V2.0

http://images.tapatalk-cdn.com/16/01...b70132fd41.jpg

Operation banana purge - mission accomplished.


Sent via Jedi mind trick.

Great job by your daughter there, Pete....very creative! Thanks for sharing!

I had chili cheese dogs tonight - sorry no pics - might repeat over the weekend & post pics. Man they were GOOD too!!! :)

But.........also making chicken soup in the slow cooker tonight - will post pics tomorrow.

And last but not least....have hard boiled eggs for egg salad tomorrow (great minds, etc.).

I know - very simplistic stuff - but hey it works for me!

Awesome Peter.

I ate a bowl of cereal.


Sent via Jedi mind trick.

I got an Anova sous vide device from my mother...

A new learning curve

Again I re purposed some homebrew equipment


http://forums.pelicanparts.com/uploa...1452389891.jpg


NY Strip for 40 minutes, then finish on a white hot cast iron pan

http://forums.pelicanparts.com/uploa...1452390042.jpg


After a 10 minute rest


http://forums.pelicanparts.com/uploa...1452390444.jpg



Steak and potatoes/ za'atar , with mustard greens/miso butter


http://forums.pelicanparts.com/uploa...1452390299.jpg

I made a German pancake for breakfast. Pretty tasty!

http://images.tapatalk-cdn.com/16/01...cc30d06dbb.jpg

4 hour sous vide pork chops seared on grill to finish (sorry about the pic's can't get them to load correctly despite numerous edits)

http://forums.pelicanparts.com/uploa...1452459699.jpg

http://forums.pelicanparts.com/uploa...1452459821.jpg

http://forums.pelicanparts.com/uploa...1452459871.jpg

I've never done this before by yesterday I started a 28 day dry age of a 15lb Ribeye using the UMAi dry bag steak product. The results on various youtube videos look amazing. Wish me luck. I'll post some progress pics during the 28 day aging process. It will lose approx 20% of its initial weight and forms a dark waxy crust inside the bag that gets trimmed at the end of the process.


http://forums.pelicanparts.com/uploa...1452461739.jpg


http://forums.pelicanparts.com/uploa...1452461788.jpg

Replicated the famous fried shrimp from O'Steen's Restaurant in St Augustine Fl as featured on the Food Network several years ago. Breaded in cracker meal. Incredible!


http://forums.pelicanparts.com/uploa...1452559106.jpg

Prime filet (sorry again.....pics wonky .....not uploading properly....others seem to be having the same problem .....what's the problem?)

http://forums.pelicanparts.com/uploa...1452559431.jpg

With this Bad Boy!

http://forums.pelicanparts.com/uploa...1452559617.jpg

Like butter!

http://forums.pelicanparts.com/uploa...1452559763.jpg

Two mini pizzas using Afghan naan for the crust. One was caramelized onion in schmalz with dill, spread the bread with chevre then added onion dill with drops of chevre and baked on a pizza stone at 400F for 15 minutes. It was wonderful, only could have been better with a flaky tart crust.

Second was a basic marinara with roasted tomatoes and garlic with drops of chevre. This would have benefited greatly from a little basil chiffonade. Drizzled some olive oil midway through and that was nice.

The bread was made in Quebec of all places. It was fairly puffy for a flatbread yielding a nice crisp bottom crust and soft top crust that worked well for these.

http://forums.pelicanparts.com/uploa...1452560436.jpg


http://forums.pelicanparts.com/uploa...1452560486.jpg

Beautiful!

Yesterday I tried to scientifically compare the pressure cooker to the slow cooker. Made two identical pork shoulder pot roasts. Unfortunately I didn't consider that the PC dish would be fine before the SC dish, and that in the intervening time my son would eat most of the PC roast, leaving only dregs to compare with the SC roast. Well, have to repeat that experiment.

Here's the SC version.


http://i800.photobucket.com/albums/y...psl6gs7nw0.jpg

Today I am making demi glace. Sort of. Okay, not close. But it will still be useful. Well, not really.

Started yesterday with about 10 lb of meaty beef bones and a bunch of veg. Roasted. Put in my biggest stock pot of water (about 5 gal water), and simmered 8 hours. Strained, defatted, added a bottle of wine and shallots, and am reducing. But I need to make some pork short ribs, so I added them to the simmering stock. I figure I'll cook the ribs and flavor the stock at the same time. Later tonight the ribs will get fished out and roasted to finish. And hopefully the stock will be reduced to about 1 qt and go into the freezer in ice cubes.

Bangers and mash

http://forums.pelicanparts.com/uploa...1452592887.jpg