scubadoo97

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

I do a first pass on a 1000g then either jump to 2000g or 4000g to finish. All sharpening ends with the burr removed a a few passes on a basal wood strop charged with a 0.125 micron diamond spray

Along with the obvious potatoes, sweet red peppers, fine diced onions and garlic and a little Danish Gouda. Sweet Spanish pinmenton and parsley to finish.

Baked eggs is not something I do often, mainly because my wife hates whites that are not cooked through and it's hard to get the whites solid without over cooking the yolks unless using a torch. But when looking at the beautiful photos I got the urge. I got a little complaint about the whites but this hit my flavor buttons like a sledge hammer.

It's a shame so much of the BTAC will not be drunk but flipped to the highest bidder

Thanks Ann. Your poached eggs look perfect

A frittata and breakfast potatoes are a good way to start the day

Spaghetti and meatballs are even better the next day

but we do like pictures

The villain has jumped the shark after watching this most recent episode. Enough! Give me some good cooking without the dramaDo people really like this crap?

Loved the brussel sprout stalks dcarch. Very creative use of something that gets tossed.

Nice find

Welcome to eGullet Eve

That looks really nice. I've taken ears of corn and tossed on the smoker to make corn soup. The smoke flavor and the sweet corn really go well together

Your oxtail dish sounds wonderful.

Better keep those beans moving fast

Seared scallops on angel hair pasta with a Thai inspired peanut sauce While waiting for my wife to get home, I did the scallops SV 50c x 60 min then seared when she got home. Not sure you get much from that exercise but they came out med rare. I was afraid to get much more surface sear for fear of over cooking

Used my Anova this evening to make salmon mi cuit. Brined the fish in a salt sugar solution briefly then after patting dry bagged them with a little olive oil and cooked them at 104F for 60 min then chilled a few hours until dinner time. Scrounged around the fridge and came up with carrots and roasted chestnuts so made a purée with them and served with blanched sea beans. It's cheesy plating but it tasted good

Also they vary in proof from around 90 to 140+

A barrel used to store barrel aged Manhattans