scubadoo97

The heat is pretty tame as I cut out ribs and remove seeds. But it gets a fruity note from the peppers

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

My FP is used mostly to make hummus

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

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

I always try to buy sardines with skin and bones. It’s all edible and the little bit of calcium is a bonus

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.

I make a mustard blend that incorporates yellow mustard, blended with sweet pickle relish and fine diced habanero peppers. It just works in many applications. Not overly sweet but the hit from the relish gives it a sweet note. A friend in Chicago was buying it and got the recipe. His name is Tony, so we endearingly call it Tony mustard

this is the back patio to a large garden club event center. We fill it well but still have room to grow

It’s what I’ve been use to my whole life until my wife cut me off and said we need to go to my family 😡several years ago. But her Dad died at the beginning of Covid and her Mom about a year ago. So she is back in the fold of this fun loving family My family is a hugging kissing family. Kissing is how we have always greeted each other. Even thru Covid. Well we maybe tried elbows at the beginning, but later said “screw this, give me a hug”

@BeeZee sounds dreadful. But you made it thru and hopefully all family relationships unscathed

Hanging with the fam Hope everyone who celebrates had a nice Thanksgiving

The more local ones do get together on occasion for dinner or just to hang at the beach. One of my cousins has a condo on the beach. We on occasion meet them there to hang and have dinner over the weekend

The good part is I’m not hosting. It’s a family affair. Everyone chips in. Some are making food, some are involved with the set up and clean up. The last few years I always made sure a handle or two of Wild Turkey 101 was on the bar. It’s the best Turkey I will have at most any thanksgiving. But the majority of my cousins drink vodka. What’s up with that? High octane water. Give me some brown spirits 🥃 that taste like something.

5 lbs of hummus. Just made today

Held at a large garden club on the Hillsborough river. I’m only making hummus

Not sure I have 8 20.5 oz cans of garbanzos in the pantry and more than enough tahini I was thinking 4 of the cans of garbanzos would be plenty as there will be a lot of apps

I’m just making hummus. But the menu revolves around tradition and those that live much closer

Just got the head count for this year’s family Thanksgiving. Going to be a big one. 100 ppl. Confirmed

Yes edited to add that there is a sign up sheet for folks to commit to making or buying the traditional foods and most will be made at home and brought to the garden club. Although site has ovens they will be used more for warming food than people cooking on site

As in year’s past, Thanksgiving is a big family affair. My Mom’s side of the family is very large. My Dad’s side although large all reside in Mexico City so we rarely see them. I have 26 first cousins on my Mom’s side. Most all will travel to Tampa for our yearly Thanksgiving family affair. A lot of traditional TG foods as well as Middle Eastern sides as my Grandparents immigrated to the US from the Middle East. My Grandparents are no longer with us but the large family has been getting together for Jewish and secular holidays since before I was born so 70+ years. I’m in charge of making hummus this year. Between the growing families and a few family friends we can expect upward of 70-100 ppl. There will be a lot of food. We rent out the Tampa Garden Club on Davis Island on the Hillsborough River A photo from about 10 years ago. We always do a family picture i wish you all a happy and delicious Thanksgiving

@blue_dolphin just opened one of those Donostia squid in ink cans just the other day. It was consumed as is. Was close to exp date by a few months but still good

That egg!!! 👍

Typically I do scrambled most often and shoot for a tad on the moist side. Other than that, I like to make a French omelette. Sometimes with a little cheese in the middle

Still have good relationships with other distilleries. Was at Wilderness Trail recently with a small group picking barrels for my bourbon group. Smart people there that have no legacy but are business people who know how to make a profit. Beautiful Rick houses and they are turning out very good whiskey utilizing high technology. Pick up a bottle if you see it in the shelf. We buy barrels but I’m inclined to buy off the shelf products as well. I have too many bottles that are worth too much for me to want to open. It’s down right stupid. I own this bottle but would never want to open it based on its value. Not like I’m selling it as long as Involved with my bourbon group which is big NoNo example