Bohol Island salt from the Philippines. Haven’t tried that one.
-Al
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Made spaghetti alla bottarga di muggine for dinner tonight (side of fresh asparagus, main was grilled yellowfin tuna jaw & belly; but, I didn’t make those).
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Bought a cryovac of beef back ribs from my local market but when I opened it up they were pretty devoid of meat so I made bone broth. Started yesterday morning, just finished washing the dishes.
Now, what to do with 10qts of bone broth.
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Sweat down 10lbs of onions and make French onion soup
Reduce 5 quarts into 1 cup of concentrated paste.
Poached filet mignon (Chefsteps recipe)
Have a go at bone broth bread/focaccia.
Flannery beef dip au jus
Flannery quesabirria tacos with consomme.
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I assume you’ve started caramelizing your onions by now …
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Made some sausage. Diced up a pork shoulder and mixed with oyster sauce/salt/sugar/pepper/fish sauce.
Added ginger/lemongrass/shallot/garlic/scallion/makrut/cilantro/birds eye.
Did a 2/3 course and 1/3 fine grind and added sticky rice.
Rolled into 1lbs, got 8.5 lbs from a 7.5 lbs shoulder.
Low temp at 168F for 2 hours then chilled in ice bath.
Made some nuoc cham and marinated some cucumbers in it.
Did a trial.
Seared off under a broiler at our friends house and served with rice/lettuce/cukes/peanuts and nuoc cham.
Had it with a lettuce/beet salad that our friend grew, this was a good meal.
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Strong
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Outstanding!!! See Sarah, that’s how it’s done!
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Lol. For the record, I think there are plenty of good uses for sous vide. I just think it also gets used for bad ones!
@Rob_Isaacs fantastic job there. Add this to our menu with the wings. 
Sounds great to me!
You must be using red and yellow. These are French Green
We cook with Puy lentils (French green) and also cook them in plenty of liquid. Not sure why it would have to be red or yellow that @Rahsaan_M is talking about.
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It is true that red and yellow lentils break down more easily and turn soupy. But as @Sarah_Kirschbaum noted, liquid is still involved in cooking green lentils. So there would still need to be some extra processing steps to get them into the brick in your photo, which is why I was curious. (My first thought is that you did something like with polenta: cook, then dry, then form into patties)
I used to make a no meat dish mixing 3:1 quinoa:red lentils with ginger, cumin, galangal tomato paste, chilis etc and a bunch of vegetables. It was so easy b/c the two took the same amount of cooking time and the lentils didn’t get mushy. Surprised to find this pic and recipe in my email history, sent to my mom and a gf in 2010.
Mike Ge posts some incredibly healthy food and tempts me to revisit my pescatarian diet but less strict. Those lentils look like what I might have when I backpack when food is simply for calorie replenishment (boil in the pouch, cool, eat like an energy bar).
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What do you mean by “double-processed?” I’ve got a bunch more tallow to render, so am allllll for new tips!
Local heirloom tomatoes some Costco burrata, cucumbers and microgreens. Peach balsamic vinaigrette. A toast to my daughter passing the CPA exam (Taittinger) some catfish blackened under the broiler. And the leftover Macque Choux turned into a pasta dish.
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So, what I did:
Trim large chunks of fat and remove as best as possibly all meat.
Toss with kosher salt and air dry in the reefer for 48 hours.
Run through the fine die on the meat grinder.
Place fat slurry in a stainless mixing bowl and then into a 250 degree oven for the first render.
Once bubbles have subsided, strain through a fine mesh sieve into a secondary stainless bowl.
Place that bowl into a 300 degree oven to drive out and trapped or remaining moisture.
Strain through a very fine metal mesh. What I have is a ladle from the Asian market that is basically the size of a tea infuser.