Darn it, Glenda. I miss Fresh Market since we moved from Gainesville. Sure hope we get one here soon. BTW, I've been meaning to tell you I didn't see you note about not adding the dressing to your Alaskan cole slaw except for what we planned to eat, so I added it all. And I must say, we are still eating it and it seems to get better every day. All those flavors are delicious. Mary3444, your dinner sounds wonderful, but your weather sure doesn't. Hope you warm up soon! Jackie, wish I'd thought of pizza ;-) Sunshines, cube steak is actually just round steak pounded with thin with the side of the mallet that makes little holes in the meat. You buy it that way at the grocery. It's what they use to make country-fried steak, if you've ever had that. It's actually quite tender and really tasty. I just flour it and fry it on both sides. The crispies are the little bits that fall off like you get when you fry chicken in a pan instead of deep-frying it. They make the gravy so good. I've been doing the same thing all day, Georgysmom. I love FoodTV but switched to the Cooking channel later. Lynn, hope you have enough leftover for tomorrow so you can have at least one cook free weekend evening. It sounds nice and healthy!!

"I can’t understand why people are so emotional about sous vide. You seem emotional about it, too, no? :) " Possible. I try not to. Because there is no mystery and no excitement to the science of temperature control. It’s not a new invention, and it is just plain cooking with control heating. Very boring stuff. Funny it can get people very upset that I cook meat with electronic temperature control instead of poking with my fingers. Take a look below a PM I got recently in another cooking forum from a chef: [““You sir, are a belittling, know it all, think your better than everybody else, piece of trash. ------- You are ignorant, arrogant, and aren't worth a peas weight in food knowledge. Your a foodie hipster.-------Congratulations on your little home cooking competition wins. Your dishes look atrocious and wouldn't even be found and on a 1M star menu. Your technique and style bogus and outrageous.------- Get lost on your other forum where immersion circulators and SV are all buzz. Hippie. Good day sir.”] “I think any negative emotions are in part a reaction to the seeming fanatacism of some. “ Frankly, I don’t know which side is more fanatic. Each time all I said my dinner was cooked sous vide, a ton of people will immediately blame me for taking over the cooking world. “You're right, meat isn't smart, on the inside it does not know what the external heat source is. BUT, meat reacts differently to heat over time, hence so much discussion about cooking times. So while technically it may be true that you cannot overcook a steak in a SV bath, I'm here to say that in my experience a naturally "good" steak starts to go south with times stretching past what is needed to bring the core to temp.” And you are not wrong in your statement above. But why would anyone cook a steak longer than necessary? SV does not mean long cooking. It means by controlling precise temperature, if the kind of meat requires longer cooking time, you will not be over cooking it in the SV method. “An aside, the notion of saving money because the steak retains more water doesn't fly with me. Water is cheap. I don't think you can value the water loss at $10/lb or $20/lb or whatever. You're not going to be more full because you ingested a tablespoon or two of water. The question really becomes whether the water retention is beneficial to the final cooked product.” I am very confused. I hope you are not saying meat shrinkage is not a bad thing to meat texture. “In the case of our modern day pork chop, I'll say yes. In the case of a prime steak, I'm not sure. “ When you have a nice prime steak, SV will not take any longer than other cooking methods. But tell me do you have a way to cook London Broil into tender steak using any normal method? I am not talking about cutting the meat thinly across grain kind of tender, I am talking about tender as in butter tender. Well, that takes me 48 hours in the SV cooker. Do you have a way to cook brisket medium (cheap select grade, not prime) fork tender ? I just had pulled brisket tonight, fork tender. It took 72 hours. Good luck with you steaks. A billion people have enjoyed a billion steaks cooked the normal way. No doubt another billion for sure will be done the same way and enjoyed the same way. dcarch

Annie, I buy beets every week at the farmers' market. I roast/steam them in my small Nesco. Right now, my favorite way to eat them is with a dollop of horseradish & sour cream blended together. My Greek family used to love scordalia ( garlic/potato puree) with beets. The garlic sauce was usually served with a meal of fried fish, fried eggplant, and beets -- a family favoite. Everything tasted really good with the sauce, but the meal always resulted in a tooth-brushing marathon to get rid of the strong garlic flavor. A few days ago I made stuffed peppers with chorizo from a local supplier. They pride themselves on using high quality ingredients (only pork shoulder--no snouts, etc.) and, as a result, using less salt than grocery store sausage. I offset the sodium in the sausage by adding brown rice and corn that have been cooked without salt. And a new ingredient to me, salt free Rotel tomatoes. I also made a whole wheat version of the Japanese milk rolls. The recipe calls for 2-1/2 cups of flour, and I substituted 1 cup of white whole wheat. Next time I make them, I will try 50%. Neither one of us noticed an appreciable difference.

Neely, your photos are lovely, and I think it was about time for a break from all that moving/packing/unpacking. Have fun! Sleevendog, your taco night looks fresh and good. Cookebook, now that's how I remember a seafood boil should be, yum! Jasdip, I'll bet that cast iron pan made some nicely crunchy pizza crust. As for eating leftover chicken, well, we must be in sync somehow, because I had leftover chicken. Elery and I were cutting trees from along the pond bank today and so we had a crockpot full of beans cooking. I decided to make chicken enchiladas to go with the beans. Leftover chicken, a chopped zucchini and some seasonings, rolled up in a low carb tortilla and covered with AnnT's green sauce from her Stacked Enchilada recipe. That sauce can make anything better, even those oddly stretchy low carb tortillas! A spoonful of guacamole on the side: Of course, nothing makes supper taste better than a good appetite and hauling wood all day kind of helps that along, LOL. 65F and sunny, it was perfect. Annie