chefmd

Flying Washington DC to Munich I was about to fall asleep after the first movie (Green book, excellent movie). The next thing I know, there is a call for a Doctor on board. It’s not my first time, there seems to be a lot of people getting sick when they are flying. Praying for a drunk youngster, I went to the back of the plane. It was an older sick gentleman. A quick assessment led to the need to make him horizontal. An Internal Medicine Doc joined me (a semi useless Neurologist) in a few minutes. We enlisted a strong fellow flyer to bring a sick passenger to a little space by the business class bathroom. There was a dreaded “Should we land the plane?” question. Fortunately, we did not need to land. But the guy could not seat up. So I volunteered my business class seat (#upgrades) for him to land in semi reclining state. For that, DH and I got an access to First class lounge. Oh my! It was empty and endless. It had cigar lounge and beer garden. The whole ham! Pretzels on deer antlers. Many teas to choose from. Showers. Rooms with real beds to sleep in. People constantly asking if I want anything else. DH got Nrnberger sausages and Cola weizen. I of course ate as much hamon as I could.

Darto pan is perfect for searing scallops. Served with zucchini and peas.

Two tier tiffin that fits perfectly into instant pot for 3.75. It has an extra perforated lid but I am not sure what purpose it serves.

Wild salmon and eggplant/tomato stew. Salmon was mostly cooked on the skin side to keep it from drying out.

Leg of lamb cooked sous vide 133 for 8 hours, sliced and seared. Eggplant, tomatoes, basil cooked CSO 350 bake steam for 30 minutes. Eggplant was lightly charred prior to CSO cooking, spent basil was removed after CSO cooking was complete. Bastard jalapeño sauce container of unknown provenance.

Tomatoes, hearts of palm, feta, pumpkin seeds.

I want to come and visit you for dinner; it is my eGullet fantasy that we go grocery shopping and later you make me ice cream and mai tai. And something deep fried.

King salmon and zucchini. Summer!

My old (10 plus years) Viking induction burner did not recognize Darto pan. Paragon does a great job with Darto. I am yet to try sous vide and other advanced functions but I am very happy with the induction part. King salmon was done proud. But pray tell, why is it white?

@JoNorvelleWalker thanks to your (enabling) recommendation, my Paragon will arrive on Monday. Can’t wait to play with it

Zucchini ribbons shaved with vegetable peeler, marinated in salt/lime juice, dressed with olive oil, topped with kalamata olives, blue cheese, peppitas.

I bought it @adey73 “just to play with” 😍

Iron mountain by Griswold 5 inch (5-1030) skillet for 25 dollars.

I was going to report your post. But I will give you another chance. I will simply point out that feeding THAT Texas toast to a child is child abuse. Please give her something delicious and unhealthy;)

BLT. Because I had age appropriate past due colonoscopy on Monday. Which meant low fiber food for a week and absolutely degrading liquid diet on Sunday. So no tomatoes since forever. During the peak season to boot. Now I eat tomatoes ad lib. Like every day.

Perfect summer tomatoes with red onion, basil, parsley, dill, lime juice, EVOO.

What booze do u have? I would love to reproduce your cocktails

I love posole. But so much styrofoam... it would make me feel guilty for days!

@rotuts Russians boil the heck out of the sausages. But I will concede that simmering is better. Stay tuned

I bought sausages in Russian store and heated them up in CSO with left over noodles rescued from the office. I cut sausages in half to allow for faster heating. They greeted me enthusiastically when I opened CSO door. Many a joke went through my head... l still have two more sausages and may boil them (no cutting in half). They tasted great BTW.

Yogurt with blackberries from neighbors garden, agave syrup and aged balsamic.

Swordfish (kalamata olives, garlic) and tomatoes (feta cheese) cooked in CSO 325 steam bake for 25 minutes.

I bring home left over food that nobody else wants when we get catered lunches. I can’t waste food. I became quite proficient with left overs

Roasted beets with feta cheese, thinly sliced jalapeños on a schmear of toum (garlic sauce) rescued from the office. Roasted chicken served with more toum. Vampires beware, garlic is flowing in my veins.

Oh, their first drink should be the Old Fashioned to bless those lab benches 🥃 🙏