HungryChris

Last of the duck eggs on rye toast with irregular bacon and home fries. HC

On a recent cruise out of New Orleans, our suite came with the unlimited beverage package. At lunch on a sea day, because I had been reading this thread recently, I had the urge to order a Makers Mark old fashioned. I was pleased to see no trace of carbonation and I thought the flavor was just great. HC

I have found with most peppers, Shishito included, that one of those heating pads for seed starting makes a big difference in their viability. HC

Did battle all morning with a privet hedge that had gotten out of control. Had no energy left so I opted for finger foods. Celery sticks, blue cheese dip, the last of the beef tongue pastrami, assorted homemade pickles and a large iced tea. HC

My guess, and that is all it is, is that hot dogs were all she had on hand one day and kids, being kids liked it and asked for it again. A tradition was born. HC

Littleneck clams in white wine, chopped shallots, garlic, cilantro and parsley, a little dried sweet basil and oregano, served with oven crusted French bread. These beautiful local clams are on special all week, so we saved the sauce to serve with a new batch over linguini later this week. Deb's grandson calls them "quams" , so, of course, so do we. HC

Poached duck egg on toast with sautéed, freshly picked ramps and a pan fried sausage. HC

Noank Bluepoints HC

As someone who has used these things for years, I am more than familiar with the theory behind what they can do and what they can be used for. The fact remains that they are research tools. While they may produce flavors that are significant, using them to produce something beyond a 300 mg sample that you can impress your friends with, is just not there. The fact that you may be able to produce a blood orange flavor that you are proud of and can offer your friend a taste of, in my mind, just does not justify the expenditure, space, round bottomed flask collection and storage needs they require. The fact remains that if you discover something that you find worth pursuing, you must either work round the clock or find a way to scale up it's production. HC

I just don't get what the attraction is to a rotovap. What is it that you intend to do with this thing that is going to make your life so much better? I used to work in a lab that had a big rotovap that used a water aspirated vacuum system for the vacuum and a large and bulky water bath for heat. it was never anything I would want in my kitchen and took up more than half the counter space that I now have. What do you intend to do with it? HC .

That looks fantastic!

Smoked corned beef tongue that had been steamed into submission, Swiss cheese, pickled asparagus and onions. Not the easiest thing to eat, but, hell, that's what napkins are for and there's not much I would trade for it. HC

Home fries with peppers and onions, pan fried left over kielbasa coins and poached eggs. HC

Pepper and hot sausage pizza. HC

Smoked corned beef tongue grilled Ruben on Russian rye. HC

Many years ago, I would have to go to New Haven, Connecticut to buy coffee for the restaurant that I worked for. I would get in the door and never knew what aromas I would encounter. Sometimes peanuts roasting, sometimes coffee and sometimes discernable spices. It occurred to me that it would be interesting to have an appliance that you could just tell it what you were about to put in it and it would roast it accordingly. If this device also were to grind coffee, make peanut butter, grind mustard or grind spices into a find powder it would need to be easily cleaned so the peanut butter did not taste like mustard or coffee. Just my $.02. HC

Yes Shelby, I bought a Globe slicer on Craig's list several years ago for $100 and never looked back. I used to roll it in and out of the kitchen on a cart because it weighs a ton, but now it is a permanent fixture there. HC

Bought some Russian rye and Lorraine Swiss this morning. Sliced the smoked, corned beef tongue thinly and steamed it to resemble pastrami. The sandwich exceeded my expectations. I just know if I could get Deb to taste this sandwich without worrying about the contents, she would be hooked, but oh well. A little mayo under the cheese and Dijon mustard and pickled onions transported me to the Second Avenue Deli or Katz. Beautiful!

Heated up the ribs I smoked today in the oven on "keep warm", which is 170 F. The new lower salt rub is a winner, (see my post on fresh beef tongue buying and preparing). They were killer. I noticed that Deb seemed to agree. I make a Piedmont style, vinegar based sauce for dipping on the side, which we both like. These baby backs came from Aldi which has been my rib source of choice. They were excellent and I am sure that they will lock in a good supply of fresh eggs for the summer when the gift rack is delivered to Deb's BIL. HC .

Brought the lettuce and mustard greens out from under the lamps to enjoy a taste of the real thing on the deck rail.

When I was a little kid, I helped my mother prepare for a small dinner gathering one day. I remember chopping olives and mixing in cream cheese. I also remember being grossed out when she pulled out this beef tongue and simmered it on the stove for a few hours and peeled off the skin. The next morning I saw there were a few platters of goodies left over. One of them was the absolute best tasting and most tender ham I had ever eaten, or so I thought. I really enjoyed it. It changed my life. The first one I ever saw as an adult, I bought and cooked. It is one thing, like scrapple, that I am the only fan of in the house. I think it was a beef tongue corning in the basement fridge that got that fridge the nick name "forensics lab" and is usually uttered with a rolled eye.

Here they are just out of the smoker. Snuck a little piece of each and was pretty happy with the flavor and tenderness. My last batch of smoked ribs were a little too salty for my taste so I cut the salt in half and added more cumin, garlic powder. I am hoping the tongue will be pastrami like and make good sandwiches. HC

There is a local chain (ShopRite) that had fresh, live crawfish last year. I just yesterday, left my name and number with the fish guy there and pre ordered 10 lbs. I recently had some great ones in New Orleans and cannot wait to cook my own. It will be a first for me. HC

Bought a beef tongue before leaving for vacation and mixed up a batch of brine using Morton Tender Quick (6 cups of water and 1 1/2 cup of the TQ). Injected the brine in several places to insure the entire tongue is cured, then added peppercorns, bay leaves, brown mustard seeds and a little cider vinegar. Put this in the downstairs fridge for a little over 2 weeks. Cooked for one hour in the instant pot and peeled. Covered with a dry rub of brown sugar, cumin, salt garlic powder and lots of ground pepper. Made a slightly different rub for some baby backs which I will smoke at the same time as the corned tongue. Currently smoking at 225 F with hickory. At the 4 hour mark, the ribs will come out, 1 for dinner, the other for a gift and exchange for fresh eggs from Deb's BIL. At that time I will evaluate the tongue. HC

Those beans must have been a little long in the tooth. HC