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Everyday Misc Cooking Photos w/ details

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15 hours ago, MacKenzie said:

I was searing a sous vide tri tip tonight and put some more on to grill.

 

 

Plated.

555479205_PlatedTriTip.thumb.jpg.694e1916bdb4f4a5c07d6e303b900f5f.jpg

 

That rice looks so fluffy. Each grain is so distinct, yet perfectly cooked. No two grains are even sticking to each other. I...I...I don't believe I've ever been so mesmerized by a pile of rice. :shock:

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1 hour ago, Pequod said:

That rice looks so fluffy. Each grain is so distinct, yet perfectly cooked. No two grains are even sticking to each other. I...I...I don't believe I've ever been so mesmerized by a pile of rice. 

Get one of these, they are magic!

https://smile.amazon.com/Kotobuki-190-803-Earthenware-uncooked-resulting/dp/B00C7SIGUO

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Tony looks delish did it taste fuzzy? Lol. I like that half grate. Have a great weekend. I’m going to have Hawaiian food on Sunday my daughter is throwing me a birthday party with terriyaki and Hawaiian noodles( that she brought back from the islands) yum can hardly wait. If I remember I’ll take some pictures.

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On 6/6/2019 at 9:29 AM, Bruce Pearson said:

Tyrus you are right I’ve been in Calif way to long! But at my age it’s hard to move plus I really like the weather here we really don’t get much of a winter it’s cold at 40 degrees lol and summers are pretty nice also, not to hot and to cold but Juuusst right!. I got up at 3:45 this morning to pick up my daughter at the airport she just flew in from Hawaii for a week. She is thinking of moving there. If she does that might be a reason to move. My son lives there and if Darcy moves there all my family will be there? But if I move I  Will have to leave my beloved KK here! Don’t know if that’s in the plan LOL. Tyrus I don’t have a stick grill but I do have a Traeger grill which burns pellets it is kind of fun to use. 

 

Family comes first. Hey, if you decide to move someday, your just a click away

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Picked up a 100% grass fed and finished flank steak from my meat guy at the Farmer’s market today. So, a classic two-zone cook. Sear it over some Fogo:

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Then bring it up to a nice medium rare on the “cool” side. Never overcook grass fed beef...’it’s a crime.

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Then onto an arugula pesto board sauce. Fantastic meal.

C01BBE9B-A98C-408C-B336-9E80830E046D.thumb.jpeg.9af063abfe4dc9d4b68e436966b68114.jpeg

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On 6/7/2019 at 8:08 AM, tekobo said:

Hey there @jr.008, not sure why your photos are not showing on the forum.  How did you try to insert them into your post?  I use the choose files option usually.

That aside, I did manage to download a couple of your photos and your ham looks mighty fine.  Good job!

Juicy meat and good looking grill marks.  Very nice Mac.  

Tekobo, yeah I tried the same way.  I work in tech so you would think I could figure this out.  😂. Anyways, thanks for the compliment.  

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What better way to spend a winter Sunday ribs and bacon over black cherry.on they go at 225f .38bb9b04b5358ae790d73556665453ca.jpg.ready to go.a6e89c25f71ba80a62ff4da4e4f1c815.jpg.13bf7b6f0d24bdf18dfe3b90e4914522.jpg.acb74784f6ed629267536e3c7668ab76.jpg. Letting it cool down the ribs are still cruising along nicley will wrap the bacon in cling wrap once it's cooled down and pop it in the fridge slice it tomorrow.

Sent from my SM-T835 using Tapatalk

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10 hours ago, Paul said:

100% grass is a little too green for me but, I must say that looks great.

Normally not a 100% grass fan either, but this steak could change my mind. 

We have a farmer near here who raises and sells Piedmontese beef. Supposedly much leaner and yet more tender and flavorful than regular beef due to a gene they carry. Seems contradictory since we’re taught fat is flavor. Been meaning to give it a go.

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