909 Posted August 8, 2011 Report Share Posted August 8, 2011 (edited) 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 Quote Link to comment Share on other sites More sharing options...
909 Posted August 8, 2011 Report Share Posted August 8, 2011 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. Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 9, 2011 Report Share Posted August 9, 2011 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! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 9, 2011 Report Share Posted August 9, 2011 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. Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 15, 2011 Report Share Posted August 15, 2011 Fresh cherries and greek yogurt - what a great simple dessert. Quote Link to comment Share on other sites More sharing options...
Iron_Dreamer Posted August 18, 2011 Report Share Posted August 18, 2011 Grilled tri-tip and corn under a lovely sunset tonight in the Sierra Foothills. Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 18, 2011 Report Share Posted August 18, 2011 Cheesecake & fresh raspberries on the deck. The sunset was suitably spectacular. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 18, 2011 Report Share Posted August 18, 2011 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! Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 18, 2011 Report Share Posted August 18, 2011 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 19, 2011 Report Share Posted August 19, 2011 @EdipisReks -- it will be gone by then. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 19, 2011 Report Share Posted August 19, 2011 Sardines in hot sauce. Quote Link to comment Share on other sites More sharing options...
VPI Posted August 20, 2011 Report Share Posted August 20, 2011 Sous Vidified Steak with sweet peppers and shallots. Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 20, 2011 Report Share Posted August 20, 2011 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). Quote Link to comment Share on other sites More sharing options...
GPH Posted August 21, 2011 Report Share Posted August 21, 2011 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. Quote Link to comment Share on other sites More sharing options...
VPI Posted August 21, 2011 Report Share Posted August 21, 2011 Another Sous Vide experiment. Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 21, 2011 Report Share Posted August 21, 2011 and? Quote Link to comment Share on other sites More sharing options...
VPI Posted August 21, 2011 Report Share Posted August 21, 2011 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. Quote Link to comment Share on other sites More sharing options...
n_maher Posted August 21, 2011 Report Share Posted August 21, 2011 Just got back from Five Guys, so good. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 22, 2011 Report Share Posted August 22, 2011 Lollers Me: some trashy potstickers from Wegmans, but I was hungry, so it was good. Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 22, 2011 Report Share Posted August 22, 2011 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). Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 23, 2011 Report Share Posted August 23, 2011 Had some grilled tilapia with a cabbage and fennel slaw made by Debbie. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 24, 2011 Report Share Posted August 24, 2011 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. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted August 24, 2011 Report Share Posted August 24, 2011 sticky rice and mango Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 24, 2011 Report Share Posted August 24, 2011 That would be fine if I had a good hot grill. Ok... maybe it is more like 5 minutes a side. Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 26, 2011 Report Share Posted August 26, 2011 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. Quote Link to comment Share on other sites More sharing options...
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