What's for dinner tonight ?

[Buddha]

I generally eat my local albacore raw sashimi style but not ashamed of liking tuna salad sandwiches. Boneless skinless pieces at 126 F for 30 minutes then ice chilled produces the softest freshest tuna salad I’ve tasted and you can control the saltiness yourself.

 

[tubber]

Fresh chinook. Served with homegrown spuds and a West Coast Seed Co variety of bush bean called Jade. The dog knows he'll get a bit with his kibble.

 

[Copper Moon]

Recently purchased a sous vide machine and still trying new things so decided to try and turn something cheap and tough into beef dip. Picked up a tray of tied up chuck roasts from Costco for 27 dollars and yesterday dropped it into a 136 F bath for 24 hours. Picked up some potato rolls from Tall Shadow after work and got to work when I got home. Started the au jus by caramelizing some shallots and deglazed with 4 cups of water. Dropped 2 Knorr rich beef stock pots and put on simmer. Pulled the beef, pat dried and torched the beef. Poured the drippings into the au jus. Then sliced the beef. Nice surprise is the meat is perfectly rested out of sous vide so no bloody run off. Wish I could justify the $1500 for a proper deli slicer to shave it. Strained the au jus of the shallots and beef impuri with a Japanese fat strainer and plated it up. Beef came out very tender like properly cooked prime rib but larger grains. Wife who is a self proclaimed prime rib and beef dip expert was really amazed at how nice it came out. Great way to feed a crowd simple real food without breaking the bank. I’m sure 98% percent of general diners would believe it was prime rib if told so. View attachment 94678View attachment 94679View attachment 94680

Try some short ribs around 48 hours & 135 F. Amazing. Pork belly, Ribs, even eggs Benedict and creme brule.

 

[Aquaholic]

Try some short ribs around 48 hours & 135 F. Amazing. Pork belly, Ribs, even eggs Benedict and creme brule.

Even the lowly boneless skinless chicken breasts have incredible texture when done low and slow.

 

[Loghauler]

Just needs to simmer till supper then some powder biscuits

 

[Loghauler]

Just needs to simmer till supper then some powder biscuits

I’m excited to do some fish chowder !
Recipes please ….
Yum

 

[Aquaholic]

Tonight’s repeat. Hatchery coho with the famous BC Salmon Rub. Very tasty, not quite chinook fat content but some grape seed oil rubbed on the fish made it very close.

 

[Loghauler]

Mmmmmmm mmmm mm

 

[Gallivanter]

Fresh caught Vermillion
, with homemade beer batter/tartar sauce

 

[Loghauler]

Fresh caught Vermillion
, with homemade beer batter/tartar sauce

Ok you win !

 

[tubber]

Tonight's menu featured the lightly regarded black Sebastes in panko. Shallow fried in the $50 Princess Auto fish fryer/ lead melter/ maple syrup boiler. I had mine in a wrap. The dog had pelletized chicken, rice, and vegetables from a maroon bag.

 

[tubber]

Leftovers in a fish sandwich for lunch.

 

[Adrenafin]

Fresh raspberry jam!!

 

[Clint r]

Fresh raspberry jam!!

How’s your berries this year? For whatever reason our bushes are producing Jurassic sized ones this time around.

 

[Adrenafin]

Easily triple the production of last year, but last year was especially bad.

 

[Clint r]

Easily triple the production of last year, but last year was especially bad.

Yeah ours were smaller and sour last year too. This year, massive amount of huge sweet berries. It’s insane. Nice but crazy to see. On one of my work trips to Alberni in May I dug up a few salmon berries and a couple wild black berries and tried to transplant them in the garden here in the valley. One of them lived. Think blackberry. Or at least I hope it’s a blackberry lol. We’ll see next year I guess.

 

[Buddha]

Classic Salmon Teriyaki dinner. Fish, veg, and rice.

 

[scott craven]

Burger night

 

[Derby]

Had a craving for some curried beef the other night

 

[JWS]

No pics, but tonight we had teriyaki white spring kabobs, beets and carrots from the garden, potato salad (everything but the mayo from our garden or our chickens) and the wife made a deadly blue/blackberry crisp (first wild blackberries of the season). I love the 50’ meals that summer allows