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Picked up a Sirloin Cap at Costco last weekend for a pichana cook. I did not know they were sold 2 per pack. Nice surprise. So, the pichana cook was delicious but didnt actually happen since I have no pics to share. I did take pics of the other cap i cooked on Wednesday. It went indirect at 230 to 250 to an IT of 112, rested it while my 23 came up to approx. 450 - 500 dome temp. back in for a sear, fat cap down for less than a minute to get a little color, 3 to 3.5 minutes on the other side. Beautifully rare and delicious The rest of the meal is just another fantasy, no other pics... except for the sandwich i had yesterday evening Kook on fellow KK'ers

So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal

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not the best looking pan d'epi but it tastes good and it's very crispy.. recipe here: https://www.youtube.com/watch?v=DBBJYda-dyA i used multi seed flour in the poolish and sprinkled mild salt on the bread prior to baking. thermomix was used instead of hand kneading.

Ahh, obsession. I heartily believe in making everything once, as tribute, and I've made vanilla extract. @tekobo and I make our own masa for tortillas, because it's better than we can buy. I grind my own flour for sourdough bread, because I like my bread better than what I can buy. I'm obsessed with tomatoes; I spent weeks in design experiments building this tomato dehydrator to make partially dried freezer packets of garden tomatoes 60 lbs at a time, and Sicilian estrattu from Santa Cruz dry farmed Early Girl tomatoes, in my opinion better than the tomatoes they use in Sicily. After my favorite hot sauce source in Louisiana retired, I learned to ferment hot sauce. I don't make beer, though arguably the best beer I've tasted was made in a neighbor's garage. I'm friends with one of the owners of MoreBeer, and there are people in our neighborhood who've spent more on their brewing rigs than I've spent on cars. I don't make wine. I know my limits, and I like good wine. I romanticize the #@$# out of making one's own wine, but not enough to drink it. When I lived in Nice once, there was a place that filled and refilled liter wine bottles. I believed I was in the French version of heaven, till I tasted their wine. I've been gifted batches of homemade wine that makes excellent vinegar in these vinegar barrels. Vanilla extract? I'd love to be wrong here, and I wish you all the success possible. The best commercial sources are using methods not available to us. I categorize this with wine. I've read about experiments using an Ultrasonic Homogenizer. There's this famous chef who uses it to clean his brass pasta dies. It's out of our price range, but if we had one we'd probably use it for everything. I bet it would make great vanilla extract.

I got the 500, I don’t need anything big but I can see how it would turn into the 42 situation real fast😂😂😂

there's a restaurant in Omotesando called Nanadaiemetora 七代目 寅 that serves delicious himono (roasted japanese salted dried fish) that my wife and i frequent when we holiday there..https://goo.gl/maps/DWJp83y2UxD7SYYt5 they cook in a wood fired pit surrounded by sand. the menu is all japanese, but just look for the restaurant on your phone and point to the pictures of things you want to eat.. if you can't get there, you can make your own himono, with any fish, some brined water and dry outdoors or with a dehydrator.. scale and butterfly any fish. (i used yellow croaker) cut from spine, not belly. remove gills, guts and wash. prepare brine. dissolve 50g salt to 1000ml water. brine fish for 30 min - 1 hour. pat dry and dehydrate overnight. roast the fish in a salamander type heat.

I'm going to bet that you watch Street Food Asia with Luke Nguyen. I love that show. Not sure if they show it where you are. By the way, the fish looks yummy.

might as well take these as far as i can since vanilla is so expensive.. spent vanilla pods vodka (80 proof). rum is also ok but vodka has a neutral profile. foodsafe airtight container combine in a bottle and wait a few months. i read you can speed it up in a pressure cooker, but whats the rush..

@Syzygies you're making me guilty for putting my excalibur dehydrator up for sale.. i read that it helps to cut the home made extract with quality store bought extract to help get it going..

Looks very tasty!

I own the JVR Vac100 and am very very happy with it. Even does Retort/Mylar with the special sealing bar they sell.