scubadoo97

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

Two new acquisitions. High West ryes. One aged in a Four Roses bourbon barrel and the other in a manhattan barrel

I'm cynical enough to think they knew what was in the baskets before they started cooking. And cynical enough to believe there is little reality in reality tv.

Use to use it for piña coladas

Weedy, I'd say those kids got some coaching before the taping

Lovely meals everyone. Been awhile since I posted something. Basic weekday meal. Fish and vegetables. Steal head trout with sides of black eyed peas and roasted brussels. Used the Momofuku dressing on the sprouts and last nights vinaigrette on the black eyes

I cool my PC stock in the sink of cold water. I place frozen foam packs around the pot to help keep the water from warming too fast. Cools done fairly quickly. Then gets portioned and used or frozen