scubadoo97

Not big into cookbooks. What has advanced my cooking skills and repertoire has been food forums starting with eGullet

Tonight, Moros y Christianos with shrimp and bay scallops. A shrimp shell reduction and mangos salsa added some nice flavors to the dish

Chicken livers are most often contaminated with campylobacter organisms and can be a source of food poisoning. When livers are cooked to acceptable temperatures they still retain a pink color.

A chicken sandwich. Made with SV BSCB

Beautiful squash Anna. Love the color

a putz with a chip on his shoulder

Just got an email from Amazon as well

Nice knife and yes that kinda sucks to see it at reg price for the same bills you paid at close out price

Don't know if it's been mentioned but a convex edge will reduce adhesions

Miso butter? You just blend white miso and butter? What ratio? Sounds interesting and I bet I could find a number of places to use it

Ann_T's photo is beautiful for sure and will have me searching my pantry for some canned salmon. Having some issues with eating crab I use scallops to make a suitable substitute for crab cakes. More often than not I use small less expensive Patagonian scallops to grind up for the cakes

A pastrami sandwich. Corned and smoked the brisket myself back around St. Paddy's. Had a chunk vac packed in the freezer and have been eating it over the last few days. May have to smoke a corned beef from the market to stock the freezer again

Another eggs and potatoes. With fresh tomatoes and Comte cheese

I would also think it adds more depth of flavor if aromatics are added at multiple points in the process

The lamb looks perfect Ann_T

I'm assuming on Amazon at some point

Ann, Shelby and Norm. You all have me drooling

Spinalis dorsi AKA rib cap is my favorite part of the cow. I never see a full one locally but have visited a few online butcher shops that sell it. It's quite pricy. A friend brought one to a get together and it was tossed on the grill briefly. It disappeared in record time. As fast as we could cut it into bit sized portions.

Shelby and Ann_T -beautiful color on your scallops and chicken

Excellent. Then they have to come back in for another sample

you won't sharpen evenly if you have high and low points on the stone

Breakfast salad and pita

Toothy acts like a serrated edge. It's a slippery slope. I want to feel nothing as my knife pass through the item to be cut. As if I was cutting through air. Anything less is dull.[emoji39]

While that made my wife make a face that dinner sounded utterly delicious

Way fresher than my eggs. When I swirl most of the white swirls away