Sprussel Brouts

I'm not a chef, nor do I play one on TV, but I really like my sous vide device.    I can't screw up anything.    Chicken stays more moist, but doesn't have the taste of the grill in my opinion, even after searing.     Interested to see what the chefs think

It's really interesting, thinking back a month to where we were.    The amount of restaurant closures is stunning.    Congratulations to those who have been able to re-open or continue operations with lower revenues.

That's a great way to adjust to demand.   Congrats to Imo's for the smart market change.  You know people are going to want to stay home if possible.  This gives them that option.

Those look great, and thank you for sharing your recipe.     Have you ever had a chance to make a short video on these yet?

Wow, tremendous smoke ring!!   Looks amazing!   thanks for sharing.    I'll have to add that to my list of things to make.  

I saw in some other posts, the use of some fun animated emoji gifs...   where do I find them?

I guess I never thought about this...   I've always seen frog legs on the seafood section of menus...   However, it wouldn't surprise me in this day and age to see another section of protein created just for frog legs, alligator or anything else that's just lumped in with seafood.    

I'd have to say that I usually end up with a strip steak, ribeye, brisket or burger when I go out.    Pair any of those (except a burger) with a bed of mashed potatoes and some garlic roasted Brussel sprouts on the side, now that's a meal.   😀

I just got here, but I like what I see so far.

I'd consider "local" as anything made or sourced within 50 miles, maybe 100 miles at the most of a nearby large city or point of purchase.    For example, a restaurant in St Louis, even Chesterfield I'd consider 50 miles from St. Louis as the base hub.      I agree, there are too many companies out there using misleading advertising on their loose definition of "local".    Buy from your local farmers market when you can, as long as they truly have locally sourced items.

Wow, looks like a fun place to talk food, all food, and nothin but food!   I go out at least once a week wether for lunch or dinner.   And as you can see, I like Brussel sprouts.    I look forward to reading other peoples reviews, comments and ideas.   Eat Up!!