ScottyBoy

That nice green smell is lost in the fridge but I doubt you're keeping them in there for very long. I would just let them come up to room temp before eating if you're eating raw. That's too bad, poor little guys and right when the season is picking up

The biggest problem is that it breaks into bite sized pieces so you just keep snacking and snacking...and as you can see in the picture the sugar/butter/cinnamon mixture is oozing out onto the table

Had 72 hour short rib left over from a dinner. Made tacos, kale salad, biscuits and Monkey bread.

Best rueben in Oakland, Chop Bar. House made beef, bread, sauerkraut and mustard. So damn good.

Wow yeah, product like that is always worth the extra $!

No I just say skin side for a reference, It's skinned before bagging. But I have found it's very easy to trim the skin after cooking since it turns so soft. I'm just looking to make the most evenly flat surface possible.

I use one for my "candy bar" desert. I can pour the cream, gelatine, agar and chocolate mixture into the molds and then freeze. When I need to assemble they pop right out onto the cookie base and then at room temp are the texture of ganache.

After I press it and take it out of the bag I trim the top layer of fat so it's flat. Then just a medium high cast iron with oil. Start on the skin side, flip and turn the heat off to let it warm through.

Ohhh you deep fried. Yeah that would be awesome

Lobster roll.....want.

Exactly how I do it. Though after I shock it in ice I place a sheet pan with a little bit of weight so when I cut it into portions It comes out nice, flat and purdy.

Octopus sausage, coOoOOol

I had no family history of good cooks or any memories of good food. I knew absolutely nothing but 6 months of the food network back when I was 18 in 2001 before I decided to go to school (11 month program). It gave me a solid foundation before I ventured off to get my ass kicked at some of the best spots in the San Francisco/Bay area. 10 years later I'm pretty established and making a comfortable living. There ya go...

That's just black pepper On the "fat free" thing, I can't stand it...fat free but bulked up even more with sugar...

Pork chops, polenta and garden squash and beans. On my parent's recent trip to Italy they brought me back some olive oil and this truffled polenta mixture. I was really surprised to actually smell a great deal of truffle and even the flavor. Cooked with milk, pecorino ramano and the squash blossoms from the little squash folded in. All about the polenta, a good family din-din.

133 is my favorite.

Thanks from the master of artful plating! Yup, mango salsa.

Meat piles! So awesome, I have that same deli slicer!

I stand corrected, my mom cooked for years but I blocked out most of it...

I'm thinking a lot of these are indications that the person rarely cooks. It would be pretty depressing to like to cook and still be bad at it after practice...

I've been seafood focused lately, good timing!

Looks good, I haven't made pizza in a long time. This thread gives me inspiration on what to cook for myself!

Ran out and got stuff for fish taco lunch!

Yum, last few posts....I want seafood!

Fried some sardines, porcinis and a lemon ricotta stuffed squash blossom. Peas, pea and basil puree, rock shrimp and a rockshrimp-lemon stuffed squash blossom. Having a pot of fry oil is dangerous sometimes, I'm stuffed with fried foods...