What are you EATING right now?

[909]

organic, grass fed, free range beef liver (that I pre-soaked in organic sugar free almond milk) then cooked medium rare in bacon fat with an organic apple cider vinegar and soy sauce reduction infused with fresh garlic chips. this is probably the best tasting liver i've ever cooked.

zucchini cooked in coconut oil infused garlic then covered with uncured organic bacon bits.

Edited August 8, 2011 by 909

[909]

thanks! your knife is an absolute pleasure to work with, btw. the more i use it, the more and more i am impressed by how much easier and cleanly it slices and chops thing up than any other knife i've used.

[Voltron]

Looks good David even though I don't think I would choose to make liver.

I used a former Reks knife to make dinner tonight too! We made grilled sausages (bratwurst and garlic) and corn fritters with peppers and scallions. The bell pepper and scallions were so easily and finely chopped! I also bought a nice wood magnetic knife holder but realized I don't have a wall long enough to mount it conveniently. D'oh!

[Absorbine_Sr]

David, awesome looking liver. It's been about a thousand years since I've had liver, and I really do love it. Need to go shopping.

[shellylh]

Fresh cherries and greek yogurt - what a great simple dessert.

[Iron_Dreamer]

Grilled tri-tip and corn under a lovely sunset tonight in the Sierra Foothills.

[Grahame]

Cheesecake & fresh raspberries on the deck. The sunset was suitably spectacular.

[Dusty Chalk]

Ghoulash (my chili thingy that isn't really chili -- has turned a very dark color due to the cajun beans and black olives, hence the name) -- superb!

[cetoole]

48hr @ 147F brisket with reduce vizzle juice as a sauce. Very tender, but I probably should have actually brined it instead of just adding a tiny bit of sugar, salt, and pepper, and I think I would lower the temperature into the 135-140 range next time too. Still was good, just slightly dry.

Edited August 19, 2011 by cetoole

[Dusty Chalk]

@EdipisReks -- it will be gone by then.

[Absorbine_Sr]

Sardines in hot sauce.

[VPI]

Sous Vidified Steak with sweet peppers and shallots.

[shellylh]

That looks like some sous-eet looking meat Jeff and Colin (although I agree that the brisket looks a little too dry and healthy for my tastes).

[GPH]

I never eat that stuff usually, but I had a huge craving today. I ran about 20 miles this morning so at least I can handle the calories.

[VPI]

Another Sous Vide experiment.

[Voltron]

and?

[VPI]

I prefer 134 degrees to 132. I also do not like the rub that comes with the Sous Vide Supreme. Otherwise it was pretty good, though I do not know if a grass fed dry aged steak really needs the Sous Vide treatment.

[n_maher]

Just got back from Five Guys, so good.

[Dusty Chalk]

Lollers

Me: some trashy potstickers from Wegmans, but I was hungry, so it was good.

[shellylh]

I prefer 134 degrees to 132. I also do not like the rub that comes with the Sous Vide Supreme. Otherwise it was pretty good, though I do not know if a grass fed dry aged steak really needs the Sous Vide treatment.

Have't tried the Sous Vide but IMO nothing beats charcoal grilling a good steak for ~7 minutes a side (with a little salt, pepper, garlic, and butter of course).

[Absorbine_Sr]

Had some grilled tilapia with a cabbage and fennel slaw made by Debbie.

[Absorbine_Sr]

Had some spinach and cheese ravioli in a spicy sage butter sauce. Accompanied by some fresh gazpacho, it was a wonderfully light but filling meal.

[mikeymad]

sticky rice and mango

[shellylh]

That would be fine if I had a good hot grill. Ok... maybe it is more like 5 minutes a side.

[shellylh]

Just got back from Chuy's where they are having their annual green chili festival. Have I mentioned how I love Hatch green peppers (the spicy ones)? I do. They are awesome. The Bang Pow Enchiladas were full of spicy goodness.