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Everything posted by scubadoo97
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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
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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
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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
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Had some more preserved lemon with tuna salad today. Still doing well. Not even a hiccup
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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 🫣
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Your dish looks delicious. I have some red lentils in the freezer that needs to get used. Thanks for the inspiration
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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
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Lunch was Valbreso feta and diced beets
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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
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If you’re cold smoking even a cardboard box and a smoke tube will work.
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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
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Resurrected my 5L bourbon Manhattan barrel. Old Grand Dad 114 and Antica vermouth. Manhattans on tap are so delicious yet dangerous
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although I’ve never made or had this dish, I have to agree with your statement
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I use to pick up whole tenderloins and briskets but we eat so little beef these days
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I got into Thermaworks instant read digital thermometers a while back. Love my thermapens
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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
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@Tropicalsenior thanks for the recipe
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The heat is pretty tame as I cut out ribs and remove seeds. But it gets a fruity note from the peppers
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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
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My FP is used mostly to make hummus
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@Kim Shook Hope you’re feeling better. Your cooking marathon results look fabulous
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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
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I always try to buy sardines with skin and bones. It’s all edible and the little bit of calcium is a bonus
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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.