Food
A benefit of not having anyone over for Christmas dinner is we can do wild, special food experiments. So we’re making Sous Vide Smoked Brisket for Christmas dinner. Method 1 with liquid smoke.
And here’s the final caramel. They’re perfect. 🤗
Annual caramel making. These seem 👌and perfectly plastic. Here’s a series of photos showing sugar mixture color at ~300°F, 320°F, near 340°F, after cream & butter added, and cooling to finish. Stressful making these as one errant crystal can cause it all to crystallize.
Split Pea Soup made with a ham hock! Love the cold season 🥰
Partner made Naan today (along with Turkey Tikka Masala).
Stuffing waffles. So crispy & savory.
The makings of Thanksgiving dinner for a couple is bread for stuffing and Turkey stock for just about everything. My partner is very busy; I don’t cook! ❤️
Pecan Squares instead of Peacan Pie. And as we’re not having Thanksgiving with anyone, dessert is a day early! 😋
We brought ribeyes and a cast-iron with us (and the rest of what’s on the plate. Yeah that’s canned baked beans, so what?)👌
Hot chocolate on the North Coast of California.
