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I decided to finish up my stock of Tj's CR's today , and try to fix a couple of yesterdays short comings : yogurt // green onions added after the pic 1 ) more pecans on the lettuce is a must . Quite a few Campari's also nice I AF'd the CR from frozen 15 min 375 , then 400 until crispy 6 ++ more minutes . I also blotted the CR w paper towels . my conclusion is : for my taste , you have to get the batter very very crispy . as the CR is fully cooked go w max heat of your AF until that happens. further reflection : although I enjoyed the CR , as a previous posted noted : its mostly , maybe 53 % ++ batter. and make sure you plate it w something else that's interesting to eat. if you are a serious student of CR's , either from a local place , or making your own , you might be disappointed w this edition. Ill still get them , from time to time. just not very often , and not back to back.

Rack of lamb (thank you Costco!). Very tender, I marinated 40 hours. Had a flare-up on the grill which burnt off the bones (but didn't scorch the meat). Side is Pearl Couscous salad. Hit 125 degrees after 9 minutes each side. Shut off burners and let it sit on grill as it cooled down for 5 minutes. Another 5 minute rest in house before separating into finger food. Final internal temp when I brought it into house was 137. On the medium side of medium rare and perfect (for us).

With DW (quite successfully) doing low carb at the moment, little one and me opted to forego pizza & movie night for some hot dogs (and a movie) … We got this Feuerwurst from the supermarket, a rather spicy beef sausage native to the state of Hessia, bordering to our community in the north. Of course there are no suitable sized brioche buns available, so we had to make our own (including the egg wash, masterfully applied by LO) … Nice result ! Filled with the works and a self made, mustard forward sauce … One happy camper 🥳 And DW didn’t starve either with a cauliflower bake and some bacon/cheese add-ons … plus a Duvel for yours truly … All enjoyed while watching Venom. Can you tell little one had a great afternoon !? 🤗

Spent a nice (well, other than the Nor'easter) 3.5 days and 4 nights in Provincetown, staying where we normally stay. View from outside our room, as the Nor'easter was leaving, and low tide. And caught some sun the next evening, from the same vantage point. Mr. Wondrich ( @Splificator ) on the bar with me, as I'm enjoying an old fashioned at Ladyslipper. Ladyslipper. They built this bar out from scratch, in 2 months. 3 co-owners and a helper or two...I was impressed, as it's quite lovely inside. We basically ate like townies on this trip, as our dinners were with townies (and one lunch was, as well). The Mayflower - now closed for the season, and the place where my niece mentioned they cook the best lobster in town... Quite good - comes with a side of your choice, and at $34, a relative bargain. Absolutely classic joint, with a good $8 Manhattan to boot! Another dinner was at the Governor Bradford, sadly slated to close in a few months. Huge place, interesting menu, tasty stoner food. Good beer list, too. Lunch one day was across the street from Ladyslipper, at a lunch only place...Vorelli's Restaurant. Significant Eater had a great lobster roll, and my lobster salad on a salad was super too. Final dinner with the niece and husband - we took a drive out of town to The Wicked Oyster, in Wellfleet. I can't tell you the last time I enjoyed such beautifully shucked, plump, shell-filling oysters..the sine qua non of oysters, if you will. A couple of apps... Fried local clam strips on the left, and Jonah crab salad on the right. These were fine. For my main, I had the scallop dish, described thusly: Seared Dayboat Scallops … 35 Carrot-Ginger Puree | Snap Peas | Parsley and Hazelnut Pesto The scallops were great, snap peas replaced by roasted purple cauliflower, and just a bit too much going on on the plate, when you have such beautiful scallops. And seven of them! Most of the dishes appeared to suffer the same fate, just an ingredient or two too much. One night, we did have all 3 desserts from Kelly Fields at Ladyslipper... Top one is basically a warm apple galette, with caramel crunch drizzled atop. And underneath is a PB & J mousse, with a house-made Concord jam - more crunches atop. These were excellent, and go well with the Amaro treats on offer. There was a little sightseeing on the one nice day... The Nauset Light in Eastham. Nearby are the Three Sisters Lighthouses... Which were in use prior to the Nauset light going into service. Fun, if short, trip.

Ajax (my dog) and I really enjoyed an extra fatty pork steak for lunch today. I bought four at BJ's a few days ago and grilled them today. The trim, or lack thereof , was just like the good old days! Served with potato pave and avocado drizzled with picual olive oil.

Thought I'd post some pictures of this week's baking. Tuesday I made my regular French bread. Wednesday I made sourdough English muffins. I started them Tuesday and baked them Wednesday. I made them thinner this time and didn't cook them to very long on the griddle. I finished them in the oven for 10 minutes at 350° they have lots of holes and they are quite chewy with just the right texture. @OlyveOyl today from the website that you gave me, I made Sourdough Discard Soft French Bread. I just took it out of the oven so I don't know what the texture is like but it sure smells good. Thank you, I really like the recipes on this site.

Today’s lunch hasn’t started yet but I thought I’d tease you with the menu I’ll be back with the deets later.

And I would think that corn flakes would lean towards a sweeter side. Prefer the use of panko and/or saltines.

@TdeV this is what I bought today. Seems they've changed the color to a dark green and the regular ones are a light green now at least here in Costa Rica. The writing says heavy cleaning. If you try something like oven off be sure to try a tiny spot first. The last time I used it on stainless steel it discolored it horribly. BTY unfortunately, they no longer sell bartenders friend in Costa Rica.

grew up on the Delaware Bay, married a Chesapeake Bay girl . . . our crab cakes are: lump crab meat beaten egg to bind liberal Old Bay Seasoning sprinkles of panko, as needed, to sop up any loose liquid to allow hand patty formation. the one thing I've learned over the decades . . . . it takes more Old Bay than one might initially use . . . DW - the crab expert:

Buried under all this vegetation is a couple of strips of bacon I cooked in the oven a few days ago, for ease of making a favorite sandwich later: Bacon, lettuce, tomato, pickle on toasted sourdough bread. I'm not sure the oven-baking method cooks bacon as satisfactorily, for my tastes, as cooking it atop the stove. Granted, it's less messy. Granted, the bacon is ready to go when I want it, with just a quick reheating if necessary in the microwave. But the bacon out of the oven isn't as crisp as out of the skillet, and the flavor isn't as good. It might be my technique. It might be the brand of bacon. But it might be the method. Time and experimentation will tell. I think I drew different conclusions in earlier tests in the Princessmobile, so it might even be the oven!

Try this (should be an unlocked gift article now): Chris French's Eastern Shore Crab Cakes

@weinoo your pasta setup is not really that different than mine . your top Pot is my Fasta. your bottom Pot , is my final plate , where the mixing is done . tasty results all around. however , for the Bronzo penne , they seem to take more time than the recommended times in the Fasta Time-table. so , un til those get dialed in , Ill use the two pan method you have championed.

Orzo with kale and Parmesan, topped with some sautéed chicken marinated in lemon and garlic.

Tesco has the peas , but they are calling them British these days.

@TdeV I take it the gross look comes from something organic ? if so , something like EasyOff might work. https://www.easyoff.us/ you do have to e a bit careful with it. for organic issues , not rust. then after cleaning , re-season.

Haven’t been shopping, right ?

Scotch-Brite makes a gray pad similar to their green ones but it is much stronger. That is what I use on the outside of my skillets and it keeps them looking new. Maybe it would work for yours. As a matter of coincidence, I had been sitting here for 15 minutes trying to think of something that I knew I needed to add to my grocery list and it was Bartender's Friend. Thank you.

Paywall.

Orange Cardamom Breakfast Rolls.

Hope this is the right place to ask: I've just left the heat on under the carbon steel pan which cooked my eggs. So the eggs were fine, but I didn't notice the gas was still on under the pan. After rinse/wash/steel wool, the pan still looks gross. What now? Barkeeper's Friend? Cleaned how well? Reseason how? TIA

I had planned on grilling these steaks for dinner last night, but neither of us felt like a big dinner. Moe had a steak for breakfast. Grill steak, butter basted local farm fresh eggs, fried potatoes and mushrooms and toasted homemade bread.

@Smithy sorry for not being clear . I used the AirFryer. just needed a bit higher temp than the recommended 350 F , and longer than 20 min from frozen Ill probably try the second Puck tonight, and see.

Thanks, that Best model seems ideal but unfortunately no longer made in 42", just 36-48-60. That also brings up a point, that hood is listed as an outdoor hood, can be set up for indoors?

Looks like what we'd call a NY strip steak. Lovely