Food

[Henry Krinkle]

That is some beautiful lamination on this pain au chocolat.

[litlmn]

Tonight’s dinner prep

[Henry Krinkle]

I think I mentioned the possibility of starting another sourdough the other day. Wild yeast, distilled water, organic red fife whole wheat. It's super tangy already.

[Dan R]

Sous vide BBQ brisket. Darn tasty!



Dan

[Henry Krinkle]

Nice, Dan.

[Dan R]

Nice, Dan.

Thank you. Normally, one takes a brisket and puts it in a smoker and has at it. This is a totally fire-free BBQ brisket. The original recipe has some issues to it, but as I have made it, it is quite good. It pays to make good notes.

[Henry Krinkle]

Thank you. Normally, one takes a brisket and puts it in a smoker and has at it. This is a totally fire-free BBQ brisket. The original recipe has some issues to it, but as I have made it, it is quite good. It pays to make good notes.

I have occassionally done Central European styleoven brisket but more than nine times out of ten I throw them on the smoker.

[Henry Krinkle]

I baked this today.

[Henry Krinkle]

Hot smoked a whole duck, Mrs. K did a cider braised red cabbage and the sauce is a duck fat roux with red bell pepper, green habanero and Four Roses bourbon. And the bread.

[skywatch]

Hot smoked a whole duck, Mrs. K did a cider braised red cabbage and the sauce is a duck fat roux with red bell pepper, green habanero and Four Roses bourbon. And the bread.

I love duck. Yum.
I have no photos from most of our dinners. Tonight it was a big salad with red leaf lettuce, some leftover grilled chicken, home-pickled jicama, fresh avocado, Romano cheese, garbanzo beans and a homemade honey mustard dressing. It wasn't beautiful but it tasted lovely.