Frosty garden grown hot peppers (from the freezer) about to become hot sauce. We harvest over the summer and freeze until ready.
Posts in: Food
Falafel on a grid.
These Sourdough Dashi Scallion crepes were not stationary for long.
Peppers among peppers. Nachos for dinner tonight. The red jalapeño and yellow wax peppers were home grown.
Garden Update
Experimental pepper garden update: Cayenne, jalapeño, Anaheim, Hungarian wax. We will ripen all peppers to red for making hot sauce and tastier eating. Direct seeded March 29.
The makings of Chai ice cream (admittedly without the tea).
Sous Vide Filet Mignon, Medium Rare
We set the Filet Mignon into the water bath (in a bag of course, air displaced by water so water touches as much steak surface as possible), then set the Sous Vide to 130ºF. Once the water hit 130ºF, we set the timer for an hour to officially start the cook. When the Sous Vide cook was finished, we removed them to pat them dry, and then generously salt and peppered them.
Tostones or patacones (made whenever we find green plantains at SavMor, which isn’t often). 😋
[Crispy Cheese and Kimchi-Topped Skillet Rice](https://www.seriouseats.com/recipes/2019/10/kimchi-cheese-rice-recipe.html) — quite delicious.
... made from the left over Bulgogi the next day, Bibimbap! Crisped up the white rice a bit too.
