Lunch: Corn soup and zong zi

Dinner: Tina made okra stew and we ate that over white rice.

Lunch: We grabbed a quick lunch at McDonald's. I had 10 pieces of Chicken McNuggets and a Filet-o-Fish (which was pretty much perfectly constructed - a rarity - but the fish patty was dry ).

Dinner: Tina made chicken marsala with fettuccine and spinach. I had precooked the chicken in a water bath, but I think that takes away from the sauce. I also didn't brine the chicken, so there was less flavor than I think was needed. The texture was great though - so I'll have to make a few more adjustments to the recipe to adapt it to sous vide cooking.

Lunch: We had breakfast food for lunch - I cooked a couple eggs in a water bath at 65°C and then fried them quickly (I like the consistency of yolks when they are cooked in a water bath but prefer whites which are fried), tater tots, and hand formed breakfast sausages I made from Dai Due bulk breakfast sausage.

Dinner: We ate at the Alamo Drafthouse during Piranha 3D (wow, anyone who says that the 3D conversion is well done must be very unobservant; conversion artifacts could be spotted every few seconds throughout the entire film - but, even so, it was a pretty decently done campy horror film). I had a Turkey Breast Sandwich (which as far as I could tell was served with tomato and field greens on ciabatta) which I really liked. I'll probably order that again the next time I'm at Alamo.

Dinner: Tina and I ate dinner at Mighty Fine where I had a regular cheeseburger with bacon as an order of fries.

Dinner: I drove down to San Antonio to visit my friends Braden and Kelly who were having a barbecue. We grilled up hamburgers (Braden makes a flavorful spicy hamburger by mixing in minced garlic, ample amounts of chiptole peppers, and parsley), sausages, corn, pineapple spears, and a couple of flank steaks one of the guests had marinated in Italian dressing.

Lunch: I had a Kiolbassa brand Polish sausage as well as a zong zi for lunch.

Dinner: I ate the leftover lamb chops and zucchini with a scallion pancake.

Dinner: Lamb rib chops seasoned with dried rosemary, garlic powder, paprika, salt, and black pepper cooked sous vide at 55°C for 4 hours and then seared. Served with grilled zucchini.

Dinner: Tina made farfalle pasta with prosciutto and collard greens.

Dinner: We had a late night dinner at BJ's Brewhouse.

Ahi Poke; needed a little more poke sauce

Avocado Egg Rolls; a little too rich for us and dipping sauce was too sweet

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What I Ate: August 17, 2010 (BJ's Brewhouse)

Lunch: I ate the leftovers from Enoteca Vespaio.

Dinner: Tina cooked pork with mushrooms and bell peppers with onions and carrots which we ate with white rice.