Unselling Convenience

This is my blog where I post mostly photos about food, cooking, and related issues. Food writing is at Counter Kitchen! Subscribe to updates on everything I'm working on at af.buzz Find me at @unsellingconvenience on instagram. This blog is a hobby. Some links may contain affiliate codes. I will never link to products I haven't personally tried, and unless otherwise specified, I pay for my own stuff and recommend only things I like that have earned a place in my kitchen. Your support pays very little of what I spend on kitchen gadgets of my own volition, but is appreciated nonetheless.

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My yearly pasta with clams, this time served with my yearly scallop ceviche (thin sliced sea scallops, fresh tomatoes, basil, chives, speasoned, and steeped in lemon and lime juice for an hour). #dinner #cooking #spaghettiwithclams #scallopceviche #summer

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Shrimp rolls (shrimp boiled for 3 minutes in salted water, then cut into chunks, speasoned, and mixed with diced celery, red onion, chives, mayo, and lemon juice), served on top-sliced hot dog bun (the only appropriate use for these). Served with frozen waffle fries and steamed broccoli. #shrimproll #dinner #cooking #summer

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Shallow fried 3-part breaded pollock with oven roasted baby potatoes and steamed string beans. Served with ketchup and homemade tartar sauce. #dinner #cooking #fish #shallowfrying

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Salad Niçoise - lettuce, cucumbers, cold steamed string beans, cold boiled petite potatoes, red onion, Bonito del Norte tuna, hard boiled egg, niçoise olives, and anchovies, with a red wine vinaigrette. #lunch #salad #niçoise #cooking

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Sous vide French vanilla ice cream with grape nuts mixins, topped with Greek strawberry preserves. Pretty good, the grape nuts are a nice crunchy contrast to the ice cream, but it does kind of turn a dessert into a meal. #dessert #grapenuts #icecream #sousvide

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Hand cut fresh homemade pappardelle, morel cream sauce with spring onions and garlic, garnished with lemon thyme and chives. #dinner #freshpasta #morels

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First southside of the season, with a new mint plant. #drinks #summer #mint #cooking

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Scallop ceviche (thinly sliced dry sea scallops speasoned, with cherry tomatoes, slivered red onion, and thyme. Macerated in 1 tbsp lemon juice and 1 tbsp lime juice for about an hour.). #dinner #cooking #scallops #ceviche

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Sous vide lamb shoulder chops (speasoned, with @penzey_spices forward seasoning, 129F/15% for a few hours in the APO, then seared), leftover instant pot polenta fried in butter, roasted asparagus bundled wrapped in prosciutto (speasoned, drizzled with olive oil, 425F for about a half hour) topped with poached eggs. #cooking #sousvide #instantpot #dinner #asparagus

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Sous vide parcooked tonkatsu (142F for a few hours, three-part breaded with panko, then shallow fried in rice bran oil), fried leftover sushi rice (with asparagus, spring onions, cremini mushrooms, and peas), pan fried frozen dumplings, and seaweed salad. #cooking #dinner #tonkatsu #friedrice #sousvide

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Rainy weekend meatsauce. Ground beef, onions, celery, carrots, cremini mushrooms, garlic, oregano, salt & pepper, tomato paste, deglazed with red wine vinegar, and a few cans of san marzano tomatoes. #dinner #meatsauce #cooking

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Tres leches cake, recipe from @tastesbetterfromscratch, topped with tarragon brown sugar macerated strawberries. Happy Mother’s Day! #dessert #tresleches #mothersday #strawberries #summer

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Sous vide parcooked tonkatsu (142F for a few hours, then 3-part breaded with panko and shallow fried in rice bran oil), with instant pot sushi rice and steamed broccoli. #dinner #cooking #tonkatsu #sousvide #instantpot

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Homemade egg rolls with cabbage, carrots, celery, scallions, sous vide char siu pork, and shrimp. With some reheated frozen white rice, the rest of the pork, and steamed string beans. #dinner #cooking #eggrolls #sousvide

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Sous vide home-cured corned beef with instant pot garlic mashed potatoes, roasted cabbage and onions, and carrots boiled in the corned beef bag juices. Served with whole grain mustard. Happy St. Patrick’s Day! #cooking #dinner #sousvide #stpatricksday #cornedbeef

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Sous vide parboiled skirt steak fajitas (bagged with salt, pepper, paprika, cumin, garlic powder, and onion powder, boiled for 60 seconds, then 130F for 52 hours, sliced, and seared in a hot pan with olive oil. Mixed with sautéed onions, peppers, and garlic cooked in the same pan and deglazed with a little water). Served on flour tortillas with lettuce, tomato, cheddar cheese, yellow rice, pineapple salsa, and homemade guacamole. #dinner #cookjng #fajitas #sousvide

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Hamantaschen. This year I used hex cutters instead of round, which tile better and make a lot less waste on each pass. It does require a bit more diligence to get a strict triangle shape in the middle, but I don’t care about that too much. I made five flavors this year - raspberry, poppy, and lemon curd, and two new ones - ube jam and guava paste. They’re all good! Happy Purim to those who celebrate! #cookies #cooking #hamantaschen #purim