HungryChris

Meat loaf and pickled zucchini ribbons on homemade sandwich bread.

Home fries with leftover cut up sea scallops and an over easy egg. Sinful, but sinfully good as well. No lunch today!

Boy, Ann_T, Those pizzas look good enough to eat.!! Nice pics.

Fried Stonington Scallops. They looked and smelled so good I bought too many. 1 lb for two would have been plenty, but I bought 1 1/4 lb. I bet the few we had left over will be in an omelet quite soon. My first Caezar Salad was at a place, now long gone, that made it table side and taught me how to make it. I am forever grateful for that lesson!

Smithy, Will the cast iron skillet fit in the oven to be used like a stone?

Meatloaf and kimchi sandwich.

Soppressatta pizza, or in the local vernacular- "soupy" pizza. was supposed to be hot but was not so much. We enjoyed it nonetheless. HC

Good advice so far. Fresh is the best! The key to identify wet scallops is that the wet ones have the appearance of the milky blueness of skim milk. Those are to be avoided regardless of the label. Once you see them you will know. Good dry scallops will have the appearance somewhat like cooked chicken. While pan seared are great, simply shaken in cracker crumbs and quickly (2 minutes is fine) fried in 375 f peanut oil and served with a good tarter sauce is also a crowd pleaser. Good Luck and please report back, MF5. HC

Our go-to fries were from Pomme Frites in Manhattan (before their store burned). I tried so many times to replicate their fries with the two fry method, and have so many fry thermometers, you wouldn't believe it but just got so frustrated that I stopped trying. My fish and chips just became fried fish and salad. I will try this out and hope for the best. HC

Me too. I stopped trying to make them because mine disappoint. HC

It must taste good if you have it for dinner. Do you cook it like a beef steak on the grill? Inquiring minds want to know. HC

I truly wish I could oblige, you would be more than welcome to it! The first restaurant I ever worked in had frogs legs on the menu and to this day, I regret that I never tried them. There is a local Oriental market that often has large live frogs, but the details of that transaction kind of haunts me. I would like to try frogs legs someday, though. HC

Had big plans to use the new smoker delivered yesterday and toss the recently retired one in the foreground, but New England weather had other plans for me. The ribs will have to wait.

Char Grilled Oysters and a salad. We are lucky in that there are several oyster farms in the area and for some reason, this time of the year you can get primo, super fresh local oysters for 75 cents each. Shelby, just because I know you are wondering, yes I do like raw oysters on the half shell, but Deb, not so much. So I end up buying a few extras, making a hot cocktail sauce and having a few off camera on the down low. We all have our demons.

Bought a little too much fresh flounder for dinner last night and decided to broil up the last of it while still fresh. An unusual breakfast for me, but good, nonetheless. Had it with an egg, pickled zucchini ribbons and a compari tomato.

My issue is with making the dough that has good flavor. I always had the understanding that it was a long and involved process. HC

I had a feeling it had something to do with practicality. I would like to try making my own corn tortillas. I do have a press and a comal, but need to find a good starting point that will produce the flavor I like. I guess I had it in my mind that you had to make your own hominy to get a good product and that just put me off. HC

I happened upon a 2.5 lb chuck roast that caught my eye. Seasoned with garlic, chili, cumin, a little beef broth and bay leaves. Wrapped up tight in 2 layers of heavy duty foil. Placed on a sizzle platter and baked at 350F for 3 1/2 hours. Drained off the fat and shredded. Made salsa while it cooked and shredded beef burritos when it was done. I would prefer a corn tortilla, but for some reason they only come taco size around here.

Anna N, There definitely is that aspect to it and if that is how you feel, it's not for you. I have been using it for easily 25 years without so much as a nick. The blade is sharp, but not razor sharp. The last few passes I just push through with my thumb. I have a Globe commercial slicer that I use for some things, but in the time it takes to clean up, I can be all done with the cucumber salad, dressing and cleaned up with the Feemster. Deb doesn't even like to look at it, so there you go. HC

The Feemster Vegetable Slicer is one of my absolute favorite go to devices. If you are not good with your hands, using the safety holder is a must, but I don't think I have ever used it. I like to grow pickling cukes in the summer and do make my fair share of pickles, but I also love a good cucumber salad and this bad boy delivers a boatload of nicely sliced cukes for the purpose in a heartbeat. It makes scalloped potatoes in a flash, is easy to clean and takes up little space. Anyone else use one?https://www.lehmans.com/p-1414-feemsters-famous-vegetable-slicer.aspx?show=all

Sad news, indeed! We have made many a purchase and spent many happy hours in there over the years contemplating options. HC

Smithy, Just high, fast heat in a fry pan to crisp them up. I actually think the texture is better that way. I got the idea from a diner I go to occasionally. In the old days you could watch the action in the kitchen from your seat, now, sadly, it's done behind the scenes.

Made a batch of home fries with onions, to be at the ready in the fridge for reheating as needed.

Driveway is done, cars are cleaned. Time for some kielbasa coins, an egg over easy and some home fries w/ onions.

Yes, I am interested in the sparkling wine, but have not seen a carbonation system that I wanted to spring for just yet. HC