i liked it better than a steak.

i poured warm duck fat over some cut potatoes and made oven baked fries for a midnight snack. that fat has some serious flavor horsepower.

You should buy a whole duck, confit the legs and save them for a cassoulet, eat the breasts, cook everything else for a duck stock. How about 20 bucks, but you get several meals out of it.

Le "Chien Caféiner" est un connoisseur http://forums.pelicanparts.com/support/smileys/chef.gif

My new thing when I don't want to cook, after a long day is to doctor a cheap pizza.

$5.99 frozen Good & Gather pizza at Target. Pepperoni and sausage. I typically only buy pepperoni but this was all they had.

Move all the pepperoni to one side of the pizza

Add basil chiffonade and sliced compari tomatoes and Liuzza ricotta cheese and then more basil. Find an ultra-high quality ricotta, it makes a real difference. Liuzza is the best I've had in my 52 years on this Earth.

Bake, add one minute to time.

Add a 2017 Rodney Strong Sonoma Cabernet and you have a really good dinner. Not shown is pepperoni side drizzled with good EVOO and red pepper flakes.

Crust was surprisingly good and flaky. Toppings made it real. Sure, not TimT pizza, but this was all of 15 minutes.

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My new favorite pepperoni pizza condiment is a drizzle of honey with calabrian chili paste.

Smashburger going away party night for some neighbors moving to FL. 1/4" plate steel 18" Ballistic MoJoe Griddle on the Big Green Egg.

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I used to love this stuff. Back when I was a bachelor living in a room with a one-unit hot plate it was one of my go-to meals. I haven't had it in maybe 40 years. I was looking for something else at the supermarket the other day and happened to see this on the shelf. I saw "Tangy Italian" and immediately flashed back - "Lucia!" I dated Lucia at about the same time I was living on Kraft spaghetti and Kraft macaroni and cheese* and I guess I made the connection from there, but I digress.

So I bought a box and cooked it up and it was pretty horrible. The box comes with some pasta that cooks up gummy and gloppy and there is a spice packet and a little foil packet of sawdust that is labeled "parmesan." It has a distinctive spice flavoring that wish I could replicate, but otherwise it was awful. I stopped using salt about 15 years ago and lost my taste for it, so normal salt levels are a bit too salty for me. This stuff is LOADED with salt.
I give it 5 stars for being an actual food product that, like cockroaches and tortoises, has endured beyond all reason.

* At one time, in the depths of bachelorhood and after too many Robin Hood ales to allow me to go shopping for decent food I actually made Kraft Macaroni and Cheese with sliced hot dogs and made white bread sandwiches with it. :o:o

Avocado toast with feta and crushed pistachios.

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Bacon wrapped filet Sous Vide @132, then seared on the grill while I finished the bacon in the oven.
Added some spring greens smothered in Blue.

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^^^ Looks great!
Did you wrap the filet with bacon before it went into the bath?

I hate to admit it, but I used the prepacked filet with bacon and just dropped it in.
The bacon was perfect as well.

I've seen those in the store before. I will try it sometime in the sous vide.
I love it when the packaging allows a straight trip to the water.

Zee bacon goes on zee salad.

Take out for lunch today.....French Dip and Onion Rings!

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Was only able to eat half so will finish for dinner along with a salad.

Wednesday night hamburger night. http://forums.pelicanparts.com/uploa...1603315667.jpg
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Did the same today. Turned out great. Pic of the meat with Bob Evans garlic mashed taters. (and Two Hearted Ale)



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Friday Night Pizza...
 

Sous Vide a Porterhouse for lunch today.
Sorry about the fork...it was just in the Bob Evans Garlic Mashed Taters!
set the temp at 132...should have been 129

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Another simple, enjoy honest flavors dish.

Compari tomatoes (I'm getting a tomato mill), garlic, olive oil, basil.

Heat olive oil, slice one clove of garlic in half, leave skin on. Saute for 30 seconds low. Add tomatoes, low heat. Fresh picked basil, add at end. Fresh spaghetti. Done.

So simple, so perfect.

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