Father’s Day Is Coming

This will absolutely change the way he cooks. If he grills, he won’t believe what you can do with a Sous Vide when it comes to meat or fish before it is finished on the grill. You can make everything from Steak to Cod to Eggs to Gin (yep) with the thing.

Plus it just sounds fancy…”Sous Vide”. Don’t get me wrong, this is a serious cooking appliance. It takes cooking to the next level.

The image above connects to Amazon so you can get it for him. It also has the wonderful effect of dropping a few pennies in the RiverHouse coffers so we can keep the lights on around here.



This Week’s Recipe – RiverHouse Blueberry Butter

  • 4 quarts fresh, picked over blueberries
  • 2 cups sugar
  • 1/4 tsp Kosher Sea Salt
  • 1/4 thumb of ginger, peeled and finely diced
  • 1/4 tsp fresh ground nutmeg
  • Dash ground habañero flakes.
  1. Rinse blueberries and place into slow cooker.
  2. Puree blueberries with immersion blender.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  3. Turn slow cooker on “Low” and cook for 6 hours stirring hourly.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  4. Add sugar, salt, ginger, nutmeg and habañero flakes to blueberries puree
  5. Blend with immersion blender again until you have desired smoothness.
  6. Remove top and cook uncovered for 2 hours, stirring every 15 minutes.
  7. Sterilize 3 pint canning jars and lids.
  8. Fill jars with blueberry butter, clean rim and put lids on. Process for 10 minutes in a water bath.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  9. Place upside down on a tea towel over night. Do not let the jars touch.

Use as you would a jam or preserves or apple butter. Mix with yogurt or cream cheese. Add a tablespoon to  your morning smoothie. It also makes a good base for a sauce.



Rising of the Machines


There is no more human activity then cooking. It combines creativity, science, & a basic human need. The computer can cook, can create recipes that are unique and satisfying, then how far is it until they actually think.

IBM’s Watson has learned how to cook. Not just combine ingredients but actually cook.

Watson, of course, can accomplish the basic task of combining nutritional elements together. It can also easily determine the cooking methods needed for a specific route. All that information is suited for a computer by its very nature.

However, IBM engineers have taught Watson what humans consider good tasting. They’ve taught Watson flavor profiles and mouth feel based on the ingredients and the combinations of the ingredients. In other words, they have reduced the mystery of thought to simply a series of ones and zeros. Not just the data but actual process of reasoning.

Is this a good thing? Is this progress? Where does this week?

I can’t wait to find out.

Life in the RiverHouse

Went to pick up the pork shanks (or pork knuckle as the Germans insist) and pork bellies (going to make 4 different kinds of Scriba Meatsbacon) from the butcher. Pulled up outside of the shop and saw a sign that said “NY Strip $ 4.99 per lb.” I knew that they sold NY Strip for $14.99 per pound which is way outside of our budget since one of us gave up his job as an IT Exec and joined the lucrative profession of “Professional Photographer”. So, I assumed that the space after the dollar sign was where the “1” blew off in our wind storm last night.

As I was looking over the shanks and bellies, Becky the Butcher asked if there was anything else I needed. I said “No, unless you want to sell me some Strips for the $4.99 per pound out there on your sign?” She said “How thick and how many pounds?”.

I love living in the country. And Seal-A-Meal.