scubadoo97

Solid list FrogP. Thing about a bar is you can always buy more and try new selections that make you happy

Tonight's menu includes scallop cakes, mango salsa and fried plantains

Tonight's dinner was seared sea scallops on muhammara with steamed broccoli

Yes chicken. Fresh but color appears to be slightly oranger in the photo

Leftover black beans, baby spinach and a fried egg<br /><br />

Just Wow!

Well not exactly. What % brine do you use and for how long?

Everybody's food looks so good<br /><br />Finished soup. <br /><br /><br />Made some roasted chickpeas with sweet and hot pinmenton to snack on and a flat bread dusted with bay leave, zaatar, crushed red pepper and manchego cheese which was cut into "cheese sticks" to eat with the soup

It's a Portuguese kale and potato soup. Often with linguica or other sausage or meat.

Starting to make caldo verde tonight. <br /><br />

Starting to make caldo verde tonight. <br /><br />

I think the nakiri has a 15* edge to start with. You could go lower with a 12 or even a 10* bevel. With the type of board work it will see I'd add a microbevel. Personally I would just refine the 15* edge it came with and add the microbevel and strop

Not me. No soaking chips for the smoker. The only thing that might be even a little wet is bourbon barrel char which I add to the smoker and even a small handful tossed on the grill adds a little flavor

I've used cottage cheese for both the dairy flavor and to boost texture without adding to much fat to the dish

I did my brisket flat at 148 for 45 hrs and it was a bit dry. Again could have been too lean

Ive had good luck with boneless short ribs but a brisket flat and a prepared corned beef flat done SV were a bit dry. The flats were lean compared to the short ribs Im interested in those more experienced to respond as well

I made a soldering iron/can smoker for cold smoking. Each can of chips will smoke for about 2 hours. I added an air supply to actively pump the smoke into my smoker and it helps in the burning of the chips<br /><br />

Soak 24 hrs, then dry in the fridge

I've been doing pastrami from prepared corned beefs. I let em soak 24+ hours dry in the fridge, apply pastrami spices and smoke to about 160-180 and steam the rest of the way in the oven to 195-200

I actually like MSG.

My Grandmother always used curly but may have been based on availability. I've used both and don't have a big preference

I use the caracas for stock and use it right away with the dark meat for tortilla soup. With an abundance of cilantro and spices like cumin and fresh ground chili powders I don't notice any muddiness and don't have to add much salt if any

Salmon here also over pan sautéed onions, peppers, potatoes and olives

I hadn't eaten at Mc Ds for at least the last decade or so but on a recent road trip the driver wanted to stop at Mc Ds. With the discussion of the soon to be eliminated Angus burger and the new McFish bites discussed on EG I decided to take the plunge on both. An Angus burger and a McFish sampler made it's way onto my lap. The Angus burger was a big let down. Over cooked hockey puck. Blehhh! The McFish bites were okay. I would never go out of my way for them and may never eat them again since I hope it's another decade or more before I walk in or drive through another Mc Ds I was thinking that one way to work with the McFish bites would be to use them to make a quick and dirty Po-boy. If dressed well it could work