scubadoo97

We have a plenty and they are currently holding a lot of chicken stock and maybe a 1/2 pint of gelato they are perfect for storing stock. The gelato is the bonus

When it comes down to an electric mixer Bamix is hands down the winner. The quality of the motor is top notch as well as the ergonomic design

no beet green or other green top gets wasted in my kitchen no bone goes in the garbage unless it has given up it’s flavor just pulled a couple bags of chicken carcasses from the freezer. From the pressure cooker. 5 and 3/4 pints of stock

@paulraphael Thanks for the public service announcement. They use the same tools to sharpen axes and pruning shears Certainly not where you want to take your kitchen knives

yes it’s a magnifying lens used to view the retina. It was one I rarely used in my office. The optics are excellent.

Forgot about this one. I was in the acquisition phase quite a few years ago. Now I tend to use the four pictured on the cutting board above I do have a clever which is a Joyce Chen

And this big 308mm which I have rarely used

Rotuts, the 2 middle knives are cheap Japanese carbon steels. Forgot what the brand was but they take a wicked edge. The one on the right is Tojiro. Here two more Tojiros

I went deep in when I purchased my first and subsequent Japanese knives. First an EdgePro and then a set of Shapton glass stones which were the rage at the time. I recently pull out my gear and sharpened my most used knives. And found these little angle guides to help keep you at the proper angle when freehand sharpening

A lonely Rosh Hashanah Seder. Was hoping to have my son and his gf over but she developed a cough and so they backed out. BIL had to much work to do. Did a zoom Seder with my extended family in Tampa and elsewhere. Had all the traditional dishes that go along with the Seder I roasted a 5.5 lb chicken with roasted root vegetables.

look good! what’s the filling?

Usually spend time with my large extended family of cousins in Tampa after services. Looks like we will still be zooming as we did for Passover.

If it deals with the derby, make it quick. One trick pony

It’s been so long. 2002 when I joined. 5 yrs after discovering the internet.

I swear I use my SV device more to thaw food than to cook it these days

it’s as close to homemade salsa verde as you will typically find

Thick filets. Firm and flaky flesh, mild flavor.

Infrared grill?

same age as my wife

Thick white flesh with a moderately firm texture. Not overly firm if you don’t over cook it

Pan seared grouper and CSO carrots and shishito peppers

Had a couple boneless skinless chicken thighs. Some brown mushrooms and a bag of cut kale dictated the direction. Started the thighs in the Darto pan stove top. Added sliced mushrooms and kale and popped the pan in the oven to finish. Pulled at 170f. A quick tomato, pepper and mango salad was made

Love corn stock. A big pot of corn soup would be my first use. With plenty of fresh cut corn In the pot

no cob Is tossed in my kitchen without giving up some flavor

We tend to share that shopping “flaw”. I may walk in with a list of essentials but buy what looks good and the menu is based on that