Sorry to hear this! Another door will open soon!
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Long day on the slopes today home to a quickie dinner supermarket tortellini with a dandelion pumpkinseed pesto made last summer (too long overlooked in the freezer). Also some air-fryer sausages. That thing isnt good for much but it did ok with sausages. I got a 2day ticket I hope I can move tomorrow lol 8 hours was a longer day than I’ve put in in a long time but my bad knee was doing great today and the conditions were good for PA. 2nd Sunday is community breakfast day at the fire company so ill definitely be fueled up.
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Overall meal looks excellent but have to echo the comment that the duck breast looks perfect. Absolutely gorgeous
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Thank you, both! It’s 1 of my favourite quick and delicious meals. Now SV makes it even easier.
LindaW, some frozen foods are better in portions anyway. They stick together or can’t be used up in a meal. Maybe someone in the US is going to realise that soon. We already have some frozen things in single portions here, though you need to buy a package of 4 or 5. At least they are not stuck together in a big bag which makes it easy to thaw just 1 piece.
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Sometimes I don’t eat meat for 2 weeks, sometimes I do 2 days in a row. Korean style pork belly marinated in doenjang (fermented soya bean paste) over night then SV’ed for quite some time. Not pleased with the photos but will make it again another time when I have better natural lighting.
Spicy radish, a typical accompanying side for pork belly. I enjoyed it in Korea where it’s made using dried then rehydrated radish. Not fermented, more like preserved.
When the meat is cold the rind is less red. I shouldn’t have sliced it when it was still a bit warm. It’s so rich we could only managed to eat 1/3. Gonna think about what to make with the leftovers.
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Had an excellent Kiwami ramen with a Bresse chicken broth and tender melt in mouth chicken chashu, with yuzu, bamboo shoot rice and mushroom egg custard, who can resist that? Too bad, it was just a special menu, the restaurant won’t have this on their regular menu. They will have need to price it very expensive in order to have a good margin.
Maybe one day, when I got a good chicken, I will try to reproduce this dish. It was very satisfying.
More detail here.
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Spent the day watching the rest of “Absentia” on Amazon Prime. Really damn good series. Although I’m not sure where it can go after the 10 episodes from Season 1. We’ll see if it gets renewed.
Dinner tonight was a Use-Up. A fat b/s chicken breast I had cut into half and frozen for Mom’s use, which she never did. Seasoned with salt and pepper, then pan-seared it in butter and olive oil for a few minutes on each side and removed to a baking dish. Poured in some white wine to reduce and get up the browned bits, then added some additional butter off-heat to “sauce it up”. Poured over the chicken, and baked for about 20 minutes. Topped with some chopped “artisan” spicy salami and a couple of thin slices of Swiss cheese, and back into the oven for a few minutes until the cheese melted.
Boring steamed broccoli alongside, and some wine.
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Found all kinds of great produce today, so i made us big a$$ salads for dinner. Crunchy iceburg, cucumber, sugar snap peas, super thin sliced fennel, scallions, cubed marinade tofu for me and little shrimp for mom. Wine a la carte.
Gratuitous photo of Jaggers and his toys
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Made pastrami from a prepared corned beef today.
Leach out salt, add a pastrami rub and smoke. These always turn out well
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I am going to miss my hometown. One more week here. Packed and ready to go. Couple items from the Farmers Market. Ahi tuna, chard. Macaroni salad from my favorite store. Wine to drink. Cheers.
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Enjoy your last days there.
Love the Ahi tuna !
Happy dog I must say, and lovely too, that food theme carpet (or nature theme 
).
Wishing you well on your journey and in your new home
Salmon which was pan seared with dill, butter evoo s&p…
Cauliflower with “Mac & Cheese” sauce…(san the mac)
Dipping sauce was mayo, sour cream, garlic, Sriracha, dill & a dash of white vinegar.
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it just looked like pomegranate!
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good luck on finding the next big opportunity for you!
echoing everyone on the spectacular job on that duck!!! drooling here!
Pork chops brined for 8 hours in buttermilk, crushed garlic, s&p, smoked paprika, cayenne, granulated garlic, etc., drained, then slathered on my harissa and let that sit another hour. Chops seared, then into the oven. Super juicy! We split one pork chop. Also made zaalouk - a Moroccan eggplant and tomato dip/salad - stewed and then eaten at room temp with some crusty bread. Delish. Rice toasted in butter with chopped bits of preserved lemon and a couple of cloves. quite satisfying.
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Thanks!
It did look like pomegranate seeds and next time I want to try making another version with Middle Eastern flavour. I have pom molasses amongst other things.
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Not something I make often, perhaps once or twice a year. It’s important to me to make a proper Wiener Schnitzel or I end up with a grease soaked piece of meat. I ate just a little bit this time, the partner had no problem eating meat 3 days in a row.
Air pockets!
Golden brown!
Watch this short clip (1.5min long) if you are interested in learning how to make a proper Wiener Schnitzel. What most people think they make is Wiener Schnitzel but it’s not, it’s breaded meat/something. Never press the breading (onto the meat), cook the meat in properly hot oil as soon as )possible (as in not leaving it sitting around or in the fridge). Shake the pan a little to encourage air pocket to form. Flatten the meat paper thin (I always use my long rolling pin). Remove all sinew, membrane and fat. Snip the edges a few times to discourage buckling (meat curls up when comes into contact with hot oil).
Another clip of 1 of the most well-known Schnitzel specialists in Vienna. Both clips are in German but you can just watch to learn the technique.
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