What's cooking?

So much win in this thread!

 

Teriyaki glazed salmon, butter and wine sauteed portobello mushrooms, steamed kale and peas.

 

Herb crusted pork roast with Garlic Mashed potatos, and some pork dripping good gravy Its also whats for lunch tomorrow

 

It's dinner time. But a few of these braised pork belly in buns would fill tummy very quickly.

 

Very nice, Brian, but there is a - thing on your bread knife

Stefan

 

Your knife has training wheels ?

 

schanop, knife in fish head pic is hilarious!

cclin - that looks like a teddy bear!

 

LOL, panda. For Friday night dinner, a variation of twice cooked pork.

 

Tonkatsu(Japanese style fried pork chop), deep-fried mix vegetables tempura, mixed grain brown rice & stir-fry Celery

 

^^Now that's a meal!^^

 

Buffalo and veggie pasties for dinner last night!

 

83 degrees today, not sure homemade vegetable soup was a good idea. Used the left over roast from yesterday.

 

Oh no. I see another "list" coming.

 

I have some pork tenderloin in the water bath at 135 with basil and thyme and garlic. When it's time, that will be seared and served with beurre rouge, and I'll make some risotto to go with. A nice little Tuesday night meal.

 

Here is a little picture, since that seems to be de rigueur.

 

The roast I was planning to cook for dinner was still frozen, so time for some emergency plans.





Tenderloin with some sweet onions & oyster mushrooms, caramelized with a little cream, mustard, brandy, and bacon.

 

Linguini with pesto and Cajun sautéed shrimp

 

I have a beautiful 1.1 lb strip steak in the water bath at 120, and some French fingerlings roasting in the oven. I love the new VacMaster Pro 260, which I got to use for the first time with the steak (fresh rosemary, butter and pepper in the bag with it). I do quick infusions with an iSi whipper, but having a vacuum line for containers is going to make my cocktail experiments even more fun.