scubadoo97

Chicken livers and onions. The livers from a whole chicken I cut up this morning. The onions were from last nights fish taco dish. I recycle! Finished in a pour of Tariquet Armagnac that flamed off. A small pour of a 20 yr Armagnac is making a nice after lunch digestif

Been working through the amberjack I purchased a couple of weeks ago. Used two chunks for fish tacos last night. Made a corn, pepper and radish medley along with shredded romaine (aka cleaning out the fridge) to use in the tacos. Corn tortillas, of course Tonight have my son, his girlfriend and my BIL coming over for dinner. I've got a chicken cut up along with 4 thighs in a dry rub of ground cumin, ancho and guajillo pepper, oregano, salt and a little citic acid. Will either grill or roast in the oven. Previously cooked Cuban style black beans pulled from the freezer. Rice will be made last minute. I'm done in the kitchen for a little while but some chicken livers from the whole chicken will be a quick lunch snack.

I know there were knock offs even before the patent expired. Due to this post I pulled out my original EdgePro and sharpened 5 of my most used knives this morning. Usually go freehand but I was impressed by how nice my edges looked off the EP. Was a little slower than my freehand method

Shel, I think the acidic environment would inhibit botulism growth.

I've seen these near identical knock offs for the last several years. Not sure if and when their patent expired but I spend a bundle for my EP back over 10 yrs ago.

Lamb rib chops SV @ 131F x 90 min then blasted on the grill to get some color on. Nice and med-med rare Used up some previous roasted beets and added feta and roasted some potatoes

Thanks for the warning!!!

Pretty boring lunch. A little leftover canned tuna and mayo with a few pita chips befor rushing back to the office

Good advice. I have to admit to having had a couple pours of whiskey before nearly losing my right index finger tip while using the mandoline. Now I always use a Kevlar glove when using that hellish device. Been a long time since I had a knife accident

4 lamb rib chops just went in the bath at 131F set for a 90 min cook. Seasoned with S&P along with some rosemary from the garden and a drizzle of olive oil

I'm an off the cuff cook. Get home from work and then think about what I'm going to make with what's available in my fridge and freezer or occasionally go to my favorite fresh fish monger. The prepping for dinner is a stress reliever after a day's work

More fish. Stopped by my local fish monger and picked up some Cobia. Shredded brussel sprouts and sliced carrots were the sides

Last nights dinner. Amberjack with lentils and salad

For those that don't have a dedicated refrigerator to dry meat, the Umami bags work well to dry meat in a non dedicated fridge as long as you have room

Amberjack with brussels, multicolor carrots and beets