July 15, 2014
Smoked Potato Soup
When BBQing, I usually throw whatever I can on the grill to collect smoke. In this case, it was some leftover baked potatoes which were then pureed with cream to make a tasty and interesting cherry smoked soup. This was actually a while ago - I just found it on my HDD.
July 11, 2014
BBQ Prime Rib
July 06, 2014
July 05, 2014
Chicken and Roasted Pepper Sauce
July 04, 2014
Lobster on Sale
July 01, 2014
June 20, 2014
I really stepped up the swimming this week, even though my favorite pool was closed. Over 5 days, I did 320 laps, which is 8km.
But conversely, my weight is actually UP. Sigh.
June 10, 2014
Sous Vide Salmon and Lentil Salad
I made this after coming back from swimming, it was really good!
Sous vide salmon (120F, light brine to prevent albumen), French green lentils dressed with shallots/olive oil/balsamic, dehydrated salami croutons.
June 08, 2014
New Kitchen Light
This weekend's project was replacing the builder globe light with a nicer (but cheap! $25!) fixture that is a lot brighter - because it has 3 bulbs. I'm not very handy though... The installation looks better from a distance :)
June 07, 2014
Farmer's Market Bok Choy
Monette let me know that on Thursdays there is a Farmer's Market right beside our office! I only had $10 on me but prices were pretty good. I ended up getting a big bunch of asparagus and this bok choy, which I stir fried with hickory grilled chicken.
And also bought a fried meat pie and donut. Sigh.
June 04, 2014
This farmer's field has been in my backyard since moving here 8 (!) years ago. Unfortunately, I've received a notice of intent to rezone it to residential :( I'm hoping for a couple more years while they get their act together!
June 02, 2014
Sous Vide Chicken Breast
Serious Eats/Kenji has an interesting chart that describes the nature of temperature and salmonella. Basically, you can cook meat for a longer time at a low temperature and get the same bacterial result as higher temperatures for long times. At 165F, salmonella is killed instantly, while at 140F it will take about 40 minutes.
However, when cooking conventionally, you can't tell how long it'll take the centre of the meat to reach the temperature. Therefore, you have to cook it to 165F. However, with sous vide, you can ensure that the centre reaches 140F, and then leave it at that temperature for as long as you want to ensure that it stays at 140F for at least 40 minutes.
June 01, 2014
Frozen Sous Vide Ribs
I had seasoned, vacuum sealed and frozen a small package of pork back ribs. They went straight into (frozen) the sous vide cooker at 125F for 25 hours. I didn't BBQ these, just broiled them with BBQ sauce. My broiler isn't very powerful, though, so I had to hold the pan close to the element.
The thing with ribs is that when there's a bit of loin meat (lean) attached to the ribs, it kinda gets crumbly, as opposed the juicy meat around the bone.
May 30, 2014
May 29, 2014
I'm supposed to swim in 20 minutes... how's that going to go, I wonder?
May 25, 2014
Cherry wood smoked BBQ chicken, with a homemade ketchup based BBQ sauce. My base for BBQ sauce is ketchup, balsamic vinegar and brown sugar. I like to season it with cayenne, cumin, paprika and whatever else is on hand.
May 20, 2014
May 19, 2014
Asian Beef Salad
I actually like salad when it's good. Mix-ins are the key. This one has sweet lychees, red peppers, tender beef and walnuts. It's dressed in Kraft Asian Sesame dressing - which is on the sweet side, but I really like it... enough that I don't bother making it from scratch.