Posts by teamfat

Thanks for a good laugh!   mjb.

sous vide setups are as common as butter knives in kitchens.   mjb.

I tend towards grilling or broiling salmon, but do poach it as well.  Usually the liquid involves water, butter, vermouth, black peppercorns, lemon, dill or tarragon.  If I plan to make a cold salmon salad I poach. ...

I often do country style pork ribs on the grill, plan on some tonight.  I usually do them with indirect heat, takes about 20 minutes or so.  I've never done beef short ribs, I've only braised them low and slow for a couple of...

So how did the steak turn out?   mjb.

Love anchovies!   And couscous was part of our dinner tonight, a sort of stir fry with chicken, sweet peppers and mushrooms over a bed of couscous.  I didn't put that much thought and effort into the sauce - it...

Not knowing the actual recipe, I'll just say that it might be a bit overpowering for chicken.  I occasionally do a white wine ( or vermouth ) mushroom sauce for a sort of chicken stroganoff which is tasty.   mjb.

Pizza - store bought crust, used it as a platform to finish off the last of the beef heart sausage.  Tasty, but not worthy of a picture.   mjb.

Charcuterie and sausage making are branches of the same tree.  You'll enjoy it.   mjb.