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scubadoo97

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Everything posted by scubadoo97

  1. You could use a vegetable peeler not to peel but to scrape out the seeds. Some how I acquired an ~ 1/4 “ diam copper tube with half of it cut to use to core vegetables. Probably came from Mexico. I have family there
  2. pickling has always been our GoTo method. My Dad who spent his youth in Mexico City always needed some pickled jalapeños in the fridge to add to what ever he was eating
  3. scubadoo97

    Dinner 2023

    Went out for dinner to a little water side restaurant and seafood market not far from the house. 6 oz grouper sandwich with chips and a nice local porter to wash it down with. The food, drink and water views (sunset) were excellent
  4. scubadoo97

    Preserved Lemons

    Had some more preserved lemon with tuna salad today. Still doing well. Not even a hiccup
  5. scubadoo97

    Preserved Lemons

    Found a jar of preserved lemons in our garage fridge that date back a while 🙄. The skins have darkened but I doubt they are toxic. Also found preserved watermelon rind in syrup that I made quite a few years ago. Tasted them both and they both tasted ok. No I’ll effects…..yet 🫣
  6. scubadoo97

    Dinner 2023

    Your dish looks delicious. I have some red lentils in the freezer that needs to get used. Thanks for the inspiration
  7. scubadoo97

    Dinner 2023

    don’t make shrimp often as my wife is not a fan but I love them. But what caught my eye was the blistered corn. A little char on corn is so tasty. I have a hard time making corn without a little char
  8. scubadoo97

    Lunch 2023

    Lunch was Valbreso feta and diced beets
  9. Been a long time, but when I made my own “lox” I packed my smoker with ice packs and got some wood chips smoking using a torch before adding the fish. The electric smoker was not turned on. l brined my fish with salt and a little sugar and let it dry overnight in the fridge before cold smoking the next morning
  10. If you’re cold smoking even a cardboard box and a smoke tube will work.
  11. I’ve brought my electric Masterbuilt smoker back to life. The chip tray has near rotted out. But the heating element appears or be working fine. Found out about smoke tubes and now the smoker has a future. Picked up a 20 # bag of wood pellets. A Weber brand of a mix of hickory, oak and cherry woods Have been smoking meat and fish.recently. Can easily adapt to other things. Been awhile since I’ve made my own lox
  12. Resurrected my 5L bourbon Manhattan barrel. Old Grand Dad 114 and Antica vermouth. Manhattans on tap are so delicious yet dangerous
  13. although I’ve never made or had this dish, I have to agree with your statement
  14. scubadoo97

    Costco Meats

    I use to pick up whole tenderloins and briskets but we eat so little beef these days
  15. I got into Thermaworks instant read digital thermometers a while back. Love my thermapens
  16. A few more that don’t get used as often. The second one from the right, a sujihiki, I use most often to skin sides of steelhead before portioning
  17. @Tropicalsenior thanks for the recipe
  18. The heat is pretty tame as I cut out ribs and remove seeds. But it gets a fruity note from the peppers
  19. I like using my knives and I am back to cooking for 2 most of the time. So really don’t use my FP that often
  20. My FP is used mostly to make hummus
  21. scubadoo97

    Dinner 2022

    @Kim Shook Hope you’re feeling better. Your cooking marathon results look fabulous
  22. scubadoo97

    Dinner 2022

    Recently picked up some Kirkland chicken thighs from Costco. Nasty stuff as it’s mechanically separated thighs with a lot of little pieces. Cooked up one pack after cleaning it up. Tossed it on the smoker. Not too bad but the rest was dealt with today. Due to the mess when opening the packages, I cleaned and ground up the rest and made chicken thigh patties. They tasted ok but too much effort. I’ll not buy them again. I have a couple trays of chicken thigh burgers in the freezer which will be vac packed for later use. Had I not had a grinder I would have tossed them due to the time to deal with them
  23. I always try to buy sardines with skin and bones. It’s all edible and the little bit of calcium is a bonus
  24. Looks good👍 I cheat and buy prepared corned beefs after St Patty’s day when they go on sale. Desalinate the corned beef as they are full of salt, then smeared with mustard and pastrami spices and tossed in the smoker. Finish over steam in the kitchen oven. Usually chill and slice the next day. Outside of a true Jewish deli which there are little around, this meets my expectations of what pastrami should taste like.
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