Funny timing. Had some fall-apart pork jowl meatballs, or quenelles or something last night at an Italian place.
Broccolini was good. Was skeptical of the tonnato herb sauce but it worked.
Some of the worst cooked brussel sprouts in my life though.
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Good to see you LoRez! 
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Once again Absolutely amazing! Drake’s Pineapple MoJo. Your slogan needs to be… Holy Shit that’s good!
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I popped into PWI for a bit during that stupid “lets invade Portland” BS, but now I’m back doing some stuff in the gym again.
Missed everyone.
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I remember that!
I’ve been on and off, catch as catch can with the lifting, but it became time to start putting back in what I hsd been taking out from for so long (strength/endurance).
Very consistent with the pizzas though! Even learned a new trick or two.
You’re just in time for the garden thread too. I tried growing broccoli last year, ended up with the worlds worst smelling flowers. 
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I am VERY proud of the crust I got on this filet mignon
Sous vide bath for 4 hours at 134, then got the cast iron hot. This time, instead of pulling tallow in the pan and searing the steak, I left the pan dry and sprayed the steak direct with some tallow. I pressed it down with a steak weight and got the perfect crust on it: color all around.
Worked similar magic with a lesser cut
Looks like I’ll just spray the steaks on the way forward.
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This is kind of a mix between food porn and a crime but I’ve recently started getting whole pork loins because they are cheap. I’ve been roasting them but I’m going to have to try it in the sous vide
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I need to learn to do that. Tried a few times, but never quite figured out how to get what I wanted.
This is kind of like a pizza, right?
Two deep fried zucchinis, parsley and basil topped over 8 eggs cooked in a 1/4” pool of olive oil.
I had to make another because the kids ate that one.
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I think I’d classify this as a frittata
I think that’s a fair way to classify it. It’s somewhere between an open-faced omelet and a frittata, and isn’t really either.
It’s like a deep fried omelette. You pour the egg into a pool of oil and the egg spreads out into an omelet shape as it’s fried from top and bottom. I’ve seen hundreds of different ways to cook eggs and yet this one was new to me.
The cookbook author calls it an egg handkerchief/fazzoletto di uova.
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Ooh, I believe I’ve seen that called a “Thai Omelet” (kai jiao) before
Ah, yeah, that’s it! I forgot about those – kind of a sad memory, there was a place close by that made it before they went under.
This is just a lower temp version of that. Olive oil so a gentler fry. But the same idea.
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The crust is amazing!
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We’ll call that an egg pizza for the sake of simplicity.
A Really nice one too! 
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I buy the whole pork loins too. Nice lean meat and cheap! They go on sale pretty regularly here. I usually slice it into to pork chops because it’s easier for us. Looks delicious.
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Thanks! I might need to go ahead and try this. It seems to be a fight to get it cooked all the way through and not have it dry ouy
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Same.
Put it in the freezer for 1-1.5 hours (depending on your freezer) just until it gets “icy” but not frozen. It firms it up and it will slice very neatly.
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Cutting pork loin into chops is such a money move, especially since you can get them to whatever thickness you want. And they cook up pretty decent in the sous vide @freshyfresh
I just need a family that is ok with pink pork and I’ll really be set, but proof of concept here that you can sous vide them to 155 and have them STILL be not-dry.
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I was going to try this but I had the sous vide running for the chicken breast! I will next time I get one
Oh man, these days I treat mine like a big soup pot. It’s always running, and I am just in the process of dumping some stuff in and taking some stuff out, haha.
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