I had to google it. Eggs poached in tomato & onion sauce spiced with peppers and cumin.Looks good, but I don't know wtf shakshuka is.
I've started using canned tomatoes in a lot of recipes instead of the "fresh" tomatoes at the super market. The super market ones always taste like nothing, where as the canned always have a very good tomato flavor. I know growing your own usually is the best, but the produce sections are almost always shite. I should probably check out some farmer markets as I imagine they pick theirs when they are ripe.
I have a friend coming for dinner tonight. He was alone this holiday evening (no family) and I just couldn't stand the thought of that for someone. (Maybe I do take in strays...) ANYWAY - using the sous vide for some 2" steaks tonight. So glad I could search "sous vide steaks" in this thread and POOF - I will have it under control now. Thanks!Rather than going back and forth ad nauseum about this, ICHALLENGEyou to cook a sous-vide steak. Surely you have an ice-chest, hot water, ziplock bags and a thermometer. Rather than telling us how you wouldn't eat one on a plane or on a train, in a box or with a fox, cook one up and report back.
Here is a link if you need it, but I'm pretty sure you should be able to handle it:Sous-Vide 101: Prime Steak Primer | Serious Eats
*edit: If you are really up for a challenge, get 2 nice thick pieces (3"+ imo, sous-vide really shines with the thicker the cut) of your choice cut, sous-vide one and grill the other then do a side-by-side.
I have spent myself today.
Beef Wellington wrapped and in the fridge ready for the oven.
Panna Cotta stiff and ready for fresh fig topping.
Root veg ready for roasting.
Potatoes gonna be mashed.
Persimmon Pudding made.
Cheese fondue to start.
20 people coming. It's going to be awesome.
We also hosted tonight, but nowhere near a menu like that! How'd it all turn out?
I did make those cold weather wings (wasn't really that cold) and they were perfect. Thanks for the earlier advice ya'll!