Paul Bacino

you could always get the rib primal.. there price is pretty decent. I have done a combo wet and dry.. probably 30 wet/30 dry

Red Eggplant Curry Mae Ploy red curry, full coconut milk, diced tomatoe, roasted egg plant. I had left overs so rice got mixed in, I added peas and a bit of cane sugar

State Bird in San Francisco --sources their quail ( one of the best preps i have ever had )--just cant remember how it was done wolfe ranch quail from brent

living in the midwest, i am thinking u will get Bobwhites, half and pan fry or stuff and roast Side of sorghum

yep got them and they are awesome, i have three sizes , and they great for warming tortillas..too

Green tomato Chow Chow -- I take mine in and cover with towels checking, for EWzzzz and they get discarded, your version looks close to getting there

@BonVivant- had to look up Haria

@Kim Shook coating on both was 50% Cornmeal/ toasted panko -- soaked in Buttermilk. .dried. .flour AP.. egg wash.. breading--- all this must set at least 1 hr in fridge to set the egg.. canola oil fry cheers and thanks, but i think a real key was to select the correct tomato, these were meaty and smaller

Big Bean ( Corona ) Tortilla/ pickled onion

So my Spring fling, produced a few Babys ( Walleye Babys )

Cooked Chanterelles Tomato salsa Over Sous vide halibut

This morning Strawberry Jam and Sour Dough Toast/ Kerry Gold butter

@KennethT-- I found the lemon verbena in the place I buy my herb plants, it is very productive as things cool down, might have to look into the tea thing, might also try to dry it as the season closes down

Tamis-- Cashews can be grainy too

Sous Vide Alaskan Halibut from a patient , he said it was a big one so thick cut!! 127 for 45 min in Butter and milk Made a lemon verbena/ shisho pesto with cashews with Roasted cauliflower mash/ mild red peppers and shisito's

@Shelby-- this was extra sauce for the shells and I cooked a bit of Basta too!! Always love your posts

Baked me up some stuff shell-Rigotta, Parm, Moz, nutmeg/ topped with asiago The Final spread

Post Dinner treat ( Peach on Peach )

@dcarch what were the three probes sticking out of the meat? Paul

I ended up shucking the last twenty scallops, and just used the scallop. I did harvest some roe to play with today

@weinoo- there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! (HEARD )== I cleaned just twenty today and I will never do that again. Note in the lower left assorted tiny fish, crabs, etc. These are all part of the scallop diet, at least from where this batch came.

@weinoo - i sourced them from the Lobster Company in Massachusetts

On cilantro that is flowering , I found ,that as they flower, the leaflets are more delicate, not the grocery store larger leafs. So a more delicate flavor. My Cilantro is about dead..sorry If i can get a picture Ill post @JoNorvelleWalker@rotuts@Shelby@heidih

Picked up live scallops in shell Simple prep--Irish butter, lemon zest, juice and smoked sea salt, cilantro flowers--broiled