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Trader Joe's run today - dinner was Balsamic Rosemary Beef Tips, Tater Tots, and French Baguette, with a side Greek salad and TJ Reserve Meritage to go with.

Same here, except I don't listen to my tummy and eat the super hot stuff anyway, even if I'm going to regret it later! Still on my "bucket list" is the hot fried chicken at Hattie B's in Nashville - gonna go all in on the "Shut the Cluck Up" hot!

Thanks, all! I'm a big fan of TJ's pre-marinated meats. This one didn't disappoint. Will work it into the rotation with the Chicken Shawarma, Santa Maria Tri-Tip, and Carne Asada.

A very impressive selection Tony. I hope they mature nicely through the winter. It's funny that tolerance thing. I find my tastebuds can take more heat over time but my tummy's resistance to attack is a more reliable measure of what I should and should not eat!

Nice dinner Tony!

Yum Tony!! That looks amazing. Sent from my iPhone using Tapatalk

Tony, that looks like a great dinner.

Awesome collection of sauce!

Tony, what an awesome looking batch of hot sauces.

Yesterday I was walking through Walmart (Yea I know - LOL) and they had one of those cooking stations setup. I almost never try the food at those stations but there was two old ladies urging me to try some sausage. We hadn't eaten lunch yet and I'll admit I was a bit hungry at the time so I walked away chewing on a piece of sausage they had cooked.  Turned out it was pretty good sausage. We were already planning on having shrimp and grits for dinner so why not add some sausage. I cooked the sausage and shrimp in a wok basket on the 16" KK. Meanwhile Mrs skreef cooked the grits and made a spicy tomato cream sauce.  Grits with melted Asiago cheese in a pool of the tomato cream sauce with grilled sausage and shrimp. A quick and easy meal that tasted delicious. 

looks great

Reversed seared rump with jacket potato for dinner tonight. Sent from my iPhone using Tapatalk

Up your sous vide bath time next cook for at least 2 hours. Time is the variable that dictates texture once the food reaches equilibrium temperature.

I love mussels, especially done in the classic Belgian style - moules frites (mussels and French fries). Mussels are steamed just until they open in white wine, a ton of garlic, butter and parsley - as simple as it gets, but wonderful! Served with fries and aioli (NOT ketchup - MacKenzie! ) and lots of good crusty bread to soak up all the wonderful broth.

Get that sous vide immersion circulator out of the "trophy case" where you store all those cooking toys that you buy, but don't use, Bruce, and give it a try - you won't be disappointed!!

I simply couldn't get my head around why one would sous vide a steak. I like my steak blue and the KK cooks it perfectly well, at high heat, in 3 minutes max. Why mess around with vacuum packing and sitting around in a water bath? Well, I was intrigued by @tony b's suggestion that I try to "confit" a dairy cow steak in its own fat. So I tried it. Marinaded the meat for a few hours in oil, salt and tarragon. Put some cold cow fat into each vacuum bag. Now, how to avoid over cooking the steaks? I went for 45C for 1.25 hrs. Then I chilled them back down in the fridge before introducing them to the KK for just under 2 minutes. The result was messy but sublime.

Looking at all the yummy beef fat gave me an insane idea - sous vide that steak in the beef fat! Sort of like a confit.

I've had a wonderful meat adventure over the last 24 hours. It culminated in this wonderful, beef dripping that smells eerily of butter. What better fat to baste a dairy cow steak with than its own? Here is a stack of steaks. We had a lot of these stacks. The long suffering Husband got up early today to cut 27kg of sirloin into steaks before he got picked up to go to the airport for work. I trimmed them up. The ones below weigh about 660g each. I was left with a lot of fat, which I pushed through a mincer and then melted down to get the cow fat butter above. And I know the rump joint looked scarily funky but it cleaned up nicely. It was too large to fit into any vacuum bag that we have so it got triple wrapped in greaseproof paper before it went in the freezer. I foresee a wonderful low and slow in the KK for about ten people sometime in its future. We had friends round last night and they have not stopped talking about how good the meal was and I just took a call from one friend who a) wants to buy some off me and b) described a wonderful wobbly in the middle and crusty outside steak that she had in Vancouver. I am pretty certain she had sous vide and so will experiment with that for her. Yum!