bump!!!

Oops, that is supposted to be BEAP (Bubble Envelope And Postage). I can't spell acronyms. It could be worse.

I have seeds to send to you for the Newbie packets but I lost your address. I'm so sorry I haven't gotten them to you sooner, the holidays and Real Life happened and frankly, 2016 is for crap thus far, but I want to get these out to you since you very kindly sent me some seeds last years right after we moved. Please let me know where to send them and I'll get them out to you right away.

Since there seems to be some renewed interest by those who’ve yet to try sous vide, thought I’d add a few comments/observations… For me, the most wonderful thing about sous vide is the ability to take a cheap cut of meat and make it tender and tasty – and cook it to perfect mid-rare (our preference). Whether it’s Select steaks on sale for DH and I to enjoy and feel as if we’re dining on quality steak on a weeknight, or finding some cut at the grocery which I’ve no idea what it is and SV’ing, then slicing for a fantastic lunch meat or a quick dinner sandwich… it’s amazing what the SV can do with cheap cuts… Second most wonderful thing for me: Bulk SV’ing (thanks to Sleevendog). I SV and freeze several pork chops to thaw, reheat in the SV, sear and serve; chicken to make salads and sandwiches. And DH’s favorite weeknight meal: Several cheap steaks in bags of 2, mass SV’d to desired doneness. Drop in ice bath, label, then freeze. I only need to remove a couple from the freezer, pop in the SV at one degree under the temp initially cooked, it thaws and reheats in about 45 minutes, and meanwhile I whip up a quick sauce, some veggies, and finish by searing off which also helps to heat the steaks. Makes for an easy weeknight meal. Below is a Select New York Strip, little to no marbling (uber-cheap cut), with a (too thick) peppercorn sauce. It was quite good! And my embarrassing confession: I can prepare fish and seafood… but for some reason I can’t consistently make it come out perfectly cooked. Sometimes my shrimp or scallops are a wee bit on the too done side. Same with salmon (as mentioned above). Sure, should be easy for many, but for me? Eh. So SV to the rescue. I made this scallop dish last summer and while the scallops were in the SV for their 30 minutes I fried up baby kale, baked my maple glazed bacon, sliced the tomatoes and avocados, and made a sauce for BLT Scallops. Seared off the scallops for 15 seconds, sliced in half, assembled, and they were perfection. To those who scoff and say they can sear a scallop in moments, I say great for you, but I can’t and know beyond any doubt they won’t be under cooked or overcooked. With SV I can : ) fillmoe, and anyone else interested, have fun and enjoy!