Sous vide? Pronounced "sue veed". It's a very precise temperature controlled water bath. It works like if you want steak at perfectly medium rare, you set the temp to 134 degrees and let it cook anywhere from a couple hours to a couple days, depending on the cut and size.

Here's my thread on my sous vide trials: http://www.chiefsplanet.com/BB/showthread.php?p=7518815

apple juice or apple cider. Not cider vinegar, although that might add a nice tartness to it.

man ive always used cider vinegar. learned it from my grandpa. :hmmm:

noticed you didn't use cast iron for those sous vide steaks. WTF?

Haha. If you put your cast iron over very high heat, you could damage the seasoning, and I was looking for 700+ degrees. At that temp, I think the seasoning would start flaking off. Not sure though, never dared to try.

somewhere yesterday I saw a post about a reference to some pickled chili peppers. I didn't copy the recipe but tried to get pretty close last night. Here is what I did.
sliced up some dried pasilla and ancho peppers
sliced up some white onions
minced two cloves of garlic.
Added the peppers, onions, garlic, and about 10 black peppercorns to a canning jar
Made up a brine of three parts water to one part vinegar, canning salt, sugar.
Bring brine to boil and pour over contents of jar to within 1/2 inch of the top. Screw on lid. Put in fridge.
Tried them this morning. Holy shit is that good. I can't wait to put it on tacos or just over rice. It all ends up a deep reddish brown color and the taste is just what it is, a pickled chili relish with onions. Yum.

Debut of my popper holder from Williams Sonoma. Picked up a bag of mini bell peppers (Costco), stuffed them with spicy chorizo and queso.

http://img600.imageshack.us/img600/7345/peppers.jpg

With fresh salsa off the grill. Tomato, onion, jalepano, garlic, cilantro, salt, and lime.

http://img7.imageshack.us/img7/2573/salsan.jpg

That last W&S summer grilling catalog was crazy with all the grill gadgets and gizmos it had.

They have some really cool stuff, most of it is overkill for me. The popper holder was a bit of a joke gift from my wife.

This morning I made breakfast poppers with my left over mini bell peppers, the left over chorizo, and beat up eggs. I poured the eggs into the peppers with the cooked chorizo and the eggs cook up on while on the grill.

Yeah. A lot of the food blogs I follow rail against the "unipurpose tool." That is, a tool that has only one use for some obscure thing you don't really cook that often. That being said, some unitools are too awesome to pass up.

I use half juice, half vinegar.

Those things are amazing. I put a pork butt on at 225- 250 11:00 at night, get up 8 hours later and the temp hasn't moved. I've always wanted to try an offset but I'm just not sure what the benefit would be.

Grandmas Cheesy corn casserole

preheat oven to 350 degrees
butter 2 qt casserole

puree 4 cups of corn and mix with 1/2 cup melted butter and 2 eggs

mix in 1 cup sour cream
1 cup diced Monterey jack cheese
1/3 cup corn meal
4 ozs diced green chilies
1/2 teaspoon salt
1-2 cups corn kernels

mix together bake 50-60 minutes

My Grandma died last week. This is her recipe for cheesy corn.

Sorry to hear about your Grandma, Mo.