Here we have blowtorch steak, copycat pressure cooker killer shrimp, and rosemary garlic golden mash potatoes.
Steak cooked via sous vide at 146 degrees for four hours then seared by MAP gas blowtorch.
Killer shrimp is a place I got addicted to on a trip out to L.A. Found a decent copycat recipe I do in my ninja Foodi but am constantly adapting it to My tastes.
Recently got a kitchen aide mixer so loved how easy mashed potatoes were.
Will do!
Thanks!
So will you be making some winter sausage?
Did you use all of the ingredients or substitute anything? Did you source the fetid ass powder?
I subbed celery leaves for the lovage because I didn’t feel like driving to central market. The asefetida I got at an Indian market by my house.
It’s weird stuff, before it’s cooked it smells nasty, but when it’s cooked the smell disappears and it tastes good.
I need to try this. Very interesting. Thanks for sharing.
It’s so good I was honestly shocked the recipe had been lost to time.
One thing I also did, he mentioned that the recipe had the sauces separate. So I did them as a marinade and a baste, I let the wine mixture soak for a couple hours before pouring on the asefetida mixture and putting it in the oven.
I’m going to go ahead and post some pictures up here, but I just put a post up in science because @Josh_Melnick I asked me to as I was going with this project and when it was finished so that’s where you can find the most details about this.
But seeing that it was food-related, I figured I’d go ahead and post a picture or two here, lol!
Today is my dad’s birthday. Lost him a couple of years ago but always like to make his favorite things on these occasions.
Dan Redmond Memorial Dinner was Julia’s Beef Bourguignon, though done in my pressure cooker because he wasn’t here to scold me.
(I’m on the far left, about 11-12 y.o. and already 2020 Colorado by the looks of it!)
Happy Birthday, Dad!
Whelp, I’m more or less inactive on forums but this is a bandwagon I should jump on 
Everyone’s goodies look and sound awesome!
I got on the bread making bandwagon a bit later because I was struggling in beginning. Now I have healthy sourdough starter and mostly sourdough but have played with some discard recipes. Hoping this year to get down: sweet roll dough (for cinnamon rolls), pan dulce (conchas and bisquete), ficelle and baguette.
This week’s loaf
Made pozole last week (best friend gave some super loose instrux) and another batch this week. Still tuning it to how I want it.
Starting to make simple syrups weekly to go into my espresso drinks
Maple Pear Cinnamon is what I made this week as I never got a bottled pic (yet)
My dad found top sirloins on sale, so i made my engineered-to-induce-coma steak and cream corn combo. You can always tell when the serotonin hits, everybody starts slurring their speech :]
Tomorrow i begin my experiments making noodles entirely out of egg
That corn looks delicious! What’s the recipe? 
I loved creamed corn, but have never made it…yet!
So we decided to do Philly Cheesesteak for dinner. I thought I would try something different. Using Texas Toast, I used it for my bun. It was damn good but I know I’m going to pay for it. It was worth it.
My Kroger sells packages of shaved beef in the fresh meat area of the store. It makes excellent Philly cheesesteaks and Italian beef sandwiches. For the latter I sous vide it with some au jus, garlic and Italian seasoning.
I’ve been slack at using Talk for several months lol, but yay for cooking thread!
Where to begin…
Smoked my first ever brisket (and in an electric smoker to boot), and it turned out amazingly delicious and juicy!
Also, because i’ve never been able to find a good source of british sausages and bacon, i’ve had to make my own. This’ll be my 5th batch or so now of sausages
And here is the bacon. Its still curing, so no finished photos for another few days 
@Scott_Blevins and I decided to make a “deep dive” into baking for just one year. It’s been better than we hoped for! Since we started in January:
Blueberry Jubilee Cake:
No-Knead Bread:
Ginger Ale Biscuits:
Hoagies:
Now we’re teaching our boys to bake!
