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scubadoo97

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Everything posted by scubadoo97

  1. I've seen people who claim sever reactions eat a bag of Doritos without a problem. Go figure
  2. Solid list FrogP. Thing about a bar is you can always buy more and try new selections that make you happy
  3. Tonight's menu includes scallop cakes, mango salsa and fried plantains
  4. Tonight's dinner was seared sea scallops on muhammara with steamed broccoli
  5. scubadoo97

    Breakfast! 2013

    Yes chicken. Fresh but color appears to be slightly oranger in the photo
  6. scubadoo97

    Breakfast! 2013

    Leftover black beans, baby spinach and a fried egg<br /><br />
  7. Just Wow!
  8. Well not exactly. What % brine do you use and for how long?
  9. 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
  10. It's a Portuguese kale and potato soup. Often with linguica or other sausage or meat.
  11. Starting to make caldo verde tonight. <br /><br />
  12. Starting to make caldo verde tonight. <br /><br />
  13. 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
  14. 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
  15. I've used cottage cheese for both the dairy flavor and to boost texture without adding to much fat to the dish
  16. I did my brisket flat at 148 for 45 hrs and it was a bit dry. Again could have been too lean
  17. 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
  18. 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 />
  19. Soak 24 hrs, then dry in the fridge
  20. 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
  21. I actually like MSG.
  22. My Grandmother always used curly but may have been based on availability. I've used both and don't have a big preference
  23. 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
  24. Salmon here also over pan sautéed onions, peppers, potatoes and olives
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