scubadoo97

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

@liuzhou Wishing you well

Shain, looks delicious

Beezee, actually sounds like one of my pantry raid meals. Looks good to me

I most often make a fresh green tomatillo salsa w/ green chilies and cilantro . It’s a stable on the tables of relatives in Mexico

Yes I knew this, and was editing as you posted your suggestion. It didn’t dawn on me earlier in the kitchen when making dinner and then it was an oh yeah moment

Mahi and avocado salad.

may the forcemeat be with you

Salsa verde with tomatillos, green chilies and cilantro and a fresh squeeze of lime is a fav. No cooking needed

Now I feel deprived.

@Margaret Pilgrim Southern comfort on a plate

I don’t know, anything BKEeats posts looks pretty darn amazing

Never had much issue getting sardines out unbroken. Just need to take with the first one

Roasted chicken this evening. So basic but always good. Butter and rosemary under the skin

Pan seared Steelhead and scallop with braised radishes and zucchini. The sauce was a little reduced fresh squeezed orange juice and butter

After reading recent posts on tinned fish, lunch was a can of sardines broken up and topped with a good squirt of sirracha

@robirdstx that looks like some of the best tilapia I’ve seen in a while.

@Kim Shook condolences on the passing of your Mom. May the sweet memories linger

Cookshack. A very well made smoker. Not a lot of bells and whistles on that model but It does the job well. Inspired a few knock offs. Your Q looks delicious

looks beautiful

I don’t have an instant pot but do have a stove top pressure cooker. Use it mostly for making stock from chicken carcasses. I cook most things stove top. I feel like I develop more flavor that way. Could be wrong

Kale, red bean and turkey sausage stew

I certainly DO! I most often clean as I go so there is not a sink full of pots and pans. If I can get my wife to clear the table I’m ok She’s still working, I’m not. I’ll wash pots no problem. I’m good at it. It’s all part of the process

David, I would think mackerel would be excellent for smoking. Any oily fish works well. I don’t always do a cure on my hot smoked salmon. Most often just salt and brown sugar for a few hours but hard to call it cured. For an Asian inspired direction a brine using sake, rice vinegar, black vinegar or similar would be a good start.

Grouper piccata tonight