scubadoo97

Very nice bunker Bruce

This is her spice mix for 15 lbs of salchicha2.5 oz pickling spice. Finely ground 2.5 oz salt *1/3 cup or 5 oz "mama spice" 1/3 or 5 oz cup nutmeg I have an uncle that uses 5 oz of black pepper and 5 oz of Accent in his spice mix * "Mama's" ultra secret spice mix as written in her cook book Sorry Mama[emoji56] but as you know food is meant to be shared. 2 cans allspice 1 can black pepper 1 can clove 1 can nutmeg 1 can paprika 1 can ginger 1 can accent 1 can cinnamon The cans refer to the McCormick spices in a can There is a note that says equal parts of all spices [emoji6]

Yes it uses a lot of dried spices. Every cooks baharat spice mix is their secret weapon. What makes thieir food better and different than their neighbors. My Grandmother's has a lot more ingredients than that but I can't recall at the moment what they are. Can post the recipe when I get home and look in her cook book.

Sorry, It's beef, it has baharat spices used in Syria , it's kosher and it's spelled wrong[emoji4]. This is the way it was pronounced by the Syrian Jews around me and Enrique is correct the Spanish is Salchicha which I should have added in my post. And as you can see the casing is small and is lamb. Salchicha is typically a type of fresh sausage.

Dinner was grilled sachicha. My Syrian Jewish Grandmother use to make this. A throw back to the Spanish influence on the Jews who fled Spain in 1492 One of my cousins took her recipe and the kosher meat to a butcher and had him make like 30#. I've made it but it's been a long time Was tasty and brought back memories of her

How do you clean the on board blades? Is this a + or -?

Panzanella salad for breakfast today

No experience cooking with one but use a turbo oven to roast coffee

Egg and potatoes this morning. Used a small amount of leftover spiralized butternut squash and a small red pepper in the potato hash and a poblano cream sauce from a previous meal

Doesn't look dry but looks can be deceiving

Lamb ribs done on the smoker a few days ago. Fatty as can be. After cleaning the meat up it works really well in a taco. Laced with a little poblano cream sauce. Corn tortilla of course.

Which turns out some big food

Agreed. Huiray just keeps churning out these amazing dishes day after day, morning, noon and night Ann_T, you're an amazing cook as well. You are both very inspiring

Looked like that carrot was par boiled a little to soften it just a tad I've cut sheets of daikon with my gyuto, not a usuba and then decided I like my fingers way to much.

Yikes [emoji33]

Amazing

More veggies mains on the horizon.

[emoji102]Woke up way too early this morning and could not get back to sleep. Stated reading through pages on eG and ended up ordering a Paderno 4 blade spiralizer on Amazon [emoji486]

Anna I have done faster defrosting setting the temp to 70F. Not uncommon for our cold water to come out of the tap at near 70+ in the summer. I would try to keep it at the coldest setting if it was going to take a long time to thaw but for an hour not much risk

Ah, very nice David. Keeps us posted

I use my Anova to defrost frozen meats. As Shalmanese mentioned you can cook directly from frozen or set the temp to the lowest setting an use it to just circulate the water which does defrost a bit faster than in a static bath With the new Anova I have even just clipped it on the divider of my double sink using the small side to defrost meats without having to pull out my Cambros and still have use of the sink

A Mexican shop with a meat counter is usually the best bet but that's about it in my area.

interesting. Wings I've used but never used feet. Not easy to come by in my area

I would think wings and feet would up the pure chicken flavor

I was wondering if you felt the PC muted the aromatic flavors I toss it all into the PC and let it go for a couple of hours