Where do you live relative to my son? (I said where he is, right? Because now I don’t remember which part of town.)
Because he’s big on mushrooms, too.
1 Like
I’m at the very end of the streetcar line in a township called South Park.
I think you said he’s on the North Side, right?
You had me at chocolatier.
2 Likes
He found a nice variety there! The toothy white one in the upper corner is very good, as is the bright orange & yellow one near the center (hedgehogs tooth & sulphur shelf).
I’m not too familiar with Frick Park. I think I’ve driven through it a time or two.
Thats really quite a nice poster. Looks professional.
When my dude was just a little dude. 
2 Likes
Yeah. Again, he’s a weird guy. (Who raised this clown??) I agree, though, it’s really strangely beautiful.
I so wish I could time-travel back to spend time with my kids when they were little. 
2 Likes
My kind of weird 
It’s a great region for this kind of weird though. Most years I go spring through fall without much break in between. From my house, my little range starts within a half mile, and is more like stopping in the grocery store to see what looks good than really scouting or hunting for them. I got that part done 25 years ago!
Me too. He was always down for a good hike, and would just go for ever.
Now he just wants to play Roblox or something.
Oh, he’s every kind of weird. Mushrooms and photography are just a small piece of the whole. He’s in a band, he’s multilingual (to include Russian and Swahili), he’s…I don’t know. He has a busy mind and a lot of follow-through. In LA and Utah he was all about the high desert and rock climbing. Now he’s about mushrooms and yellow bridges, lol.
2 Likes
Now it’s MY turn to apologize for latency in response.
Perhaps I’ve sous viding wrong in that regard, because I see it as totally set and forget. Is there more to it with the shanks?
Ultimately, I don’t have a dish in mind: I just know that these are a tough cut that I can’t just throw on a grill, and that I’ll to spend some time breaking down. I’ve been experimenting with a lot of tough cuts in that regard, especially since I love bone-in ribs so much, and this was just one that showed up at a recent trip to the meat market.
But because I recognize my babe in the woodness here, it’s why I ask those more in the know what methods they like, or at least, have used. Much better than AI, haha.
1 Like
Sounds like a fun guy.
2 Likes
That confused me as well.
I am now genuinely curious how I am screwing up sous vide. I have just set the meat in the bags, put the agitator in and wait until it’s done. Is there more to it?
Carbapalooza!
Did a little butter/lemon/garlic on them cuz kiddo said he wanted like Olive Garden. I hope he isn’t disappointed 
!
4 Likes
You’re not screwing it up. It’s just that braising is “less work” because it takes less time and is the same process for pretty much any cut of meat. Short ribs, lamb shanks, chuck roast, random poultry, “I don’t know what the fuck animal that is but I can’t deep-fry it,” 3 hours of braising gives you a fool-proof result.
Sous vide requires you to be more anal about the details. Figuring out temp/time, bagging it, doing a second sear, and so on.
This is a really dumb analogy, but braising is like a Sandbag workout, sous vide is like a machine circut.
3 Likes
That explains my disconnect: I was thinking sous vide as PURELY the sous vide cooking process (put the bag in water and turn on the agitator) rather than the process of using a sous vide to create an end product (prep, cook, then finish). Because when I compare it to braising, the sous vide seems much more “set and forget”, primarily because I don’t trust my stove to be unwatched while it’s on, whereas I have no concern with a sous vide for that. Like, last weekend, I set my sous vide, then went out and watched my kid perform at a show choir, and when we came home I seared up the steaks that had been in the sous vide, whereas I’d feel sketch leaving my home with the stove on.
Which more just shows my lack of understanding risk and danger, because the Sous Vide is water and electricity, which tend to go poorly together…
2 Likes
You can cover the pot with foil and stick it in the oven at 225-275F for the duration you’re going to be away
i sometimes let tougher cuts of meat or butternut squash go overnight
It seems I will have to get over my aversion of having my oven/stove on while I’m not in the house, haha.
3 Likes
Egg, mozz, & sweet capocollo. Sour cream, black pepper & oregano with more mozz on the shell.
A warm kitchen makes the whole house warm. 
.
6 Likes
So are those tortilla shells?