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About chefmd

  1. I have never used steam broil function before. Today I used it twice. First I cooked poblano peppers 5 min on each side 500 degrees (no photo). Skin peeled very easily. chilean sea bass 18 minutes at 450 degrees. Very flaky and moist.
  2. Dinner 2017 (Part 6)

    Chilean sea bass and flageolet beans. Very beige but very tasty dinner. Fish was cooked in CSO, beans in instant pot. On the table in less than 30 minutes (not counting soaking time).
  3. Homemade Broth/Stock lasts how long?

    I cook all kinds of scraps (corn cobs, bones, trimmings) in instant pot using stock that I have on hand instead of water. Re cooking it frequently prevents spoiling. Sometimes I run out of stock and use water. Sometimes I have too much stock and freeze it. Sometimes I make risotto just to use the stock. It pains me to throw things away.
  4. What do you with pawpaw? I can eat about a tablespoon of its flesh. It is also very perishable and attracts (possibly generates) clouds of fruit flies.
  5. Dinner 2017 (Part 6)

    Duck breast with roasted sweet potatoes. A little drizzle of balsamic glaze.
  6. Dinner 2017 (Part 6)

    We had friends over last night and dinner somehow ended up with orange theme. Campary and and pink sparkling wine cocktail. Orange cheese: gouda aged for 3 years, mimolette. Cherry tomatoes and burrata salad. roasted butternut squash soup with feta cream shrimp with red red lentils and corn pistachios gelato with cantaloupe purée and shaved extra dark chocolate
  7. Freshly baked bread, butter, kosher salt. Heel for me, regular slice for DH.
  8. Lunch! What'd ya have? (2017)

    Annual pig roast in our beach house community. This guy brought a huge smoker in his huge truck :). Pork was fall off the bone tender. The weather is perfect 70s and sunny.
  9. Amazon buys Whole Foods

    Bought absolutely perfect local cherry tomatoes for 2.99 a pound and a very average avocado for 1.49 each last night at Arlington VA WF. I chose avocado very carefully, the texture was right but there was no flavor. Oh well. You win some...
  10. Dinner 2017 (Part 6)

    I use it on tomatoes all the time and it works great unless tomato is super soft, probably more suitable to make sauce at that point. You can even peel half of the tomato, slice it, keep the other half for later (cut side down room temp for couple of hours, in the fridge for couple of days).
  11. Dinner 2017 (Part 6)

    No cooking tonight. Lovely warm evening in Arlington VA. Prosciutto, salami, Parmesan, Gorgonzola, melon. Eaten on th e balcony.
  12. Dinner 2017 (Part 6)

    An appetizer of prosciutto and melon to start. Main course was left over chicken.
  13. Salad 2016 –

    Cukes that were salted and drained after about 30 minutes, parsley, scallions, sweet onions. Dressed with mayo and lemon juice.
  14. Dinner 2017 (Part 6)

    Solo dinner tonight. Tuna tartar the way I like it: with soy sauce, hot oil from Lao Gan Ma, lime juice, scallions. Served with a glass of dry Gewurstraminer.
  15. I read about it in Financial Times and immediately thought about you! Sooooooo sorry. Can't imagine life without Brie so ripe, it spreads all over the plate.