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Pork tenderloin marinated in Peruvian salt, rosemary & aji panca. Reverse seared in cast iron pan with butter and rosemary asparagus finished in cast iron pan with pork juices, butter and rosemary yellow potatoes tossed in duck fat with garlic, rosemary, lemon thyme and truffle salt

Did some chicken thighs on the KK the other day and today I roasted some cherry tomatoes, tomatillos and garlic. Also roasted a squash that someone had given me.

Finally got my hands on some reasonably priced tonka beans. As a first timer, this tastes very much like cherries, vanilla, and trident cinnamon gum. I infused a tiny bit into simple syrup for a few minutes and made an iced coffee with it. To my surprise, it changed the coffee taste. It elevated the sweetness, without making it sweeter. It's almost like msg for sugary foods. The aroma is mild, but it sticks to everything it touches (knives, cutting board, hands). I made some extract and syrup in the vacuum chamber and tossed some chopped beans in sugar. I don't think the extract is anywhere near ready to use, but I think it gave it a few weeks head start.

Turbot on the 32 last night. Took it off when it probed at 63C on both sides. It was perfect.

@Tyrus you and my husband were separated at birth. He bought this humungous pot at an online auction a few years ago. When the tinning guy received it, direct from the auction house, he rang my husband up to ask him if he had any idea how large it was! Anyway, it is completely impractical for cooking unless you are feeding a battalion. It lives in our porch and we fill it with oranges when we buy in bulk. The six bottle wine box in the second picture gives you an idea of the ridiculous scale of the thing.