scubadoo97

I use to do the same but after nearly removing the tip of my right index finger slicing cooked beets 🙄 I now wear a glove.

I laugh because I rarely follow a recipe to the letter but look at them for basic concepts. For that reason I don’t bake.

I cut in half and shred with a knife. Fine dice a small shallot and cook with a little butter and salt till tender. Some times toss in a little water, cover and steam to retain the color. So a combo sauté and steam

Steelhead and brussels

Perfect

Yes you can use the pharmacy as well as the liquor store adjacent to the main entrance without being a member

Agreed, I was commenting on the typical small jared capers in liquid brine found in most grocery stores

Not really. I find most capers very similar

Another round of grouper piccata

What about a stone of steel tile on the grill to cook on

smart move on the salsas.

Had a slab of red and yellow bell pepper that needed to get used. Diced it up and added shishito peppers to the mix. Sautéed then dropped an egg on top. Interesting look. Tasted good

Comfort in a bowl Caldo verde

Based on all these remedies fat appears to be the common ingredient to taming the heat of spice

am laughing because we have a lot of Ralphs in my extended family. One being my brother

Kay it’s been a fun ride. Buying barrels of bourbon over the last 10 yrs and more recently barrels of Armagnac have been an amazing experience. A bunch of good guys who have a great time together. Wife's always included. Always better to include significant others in our jollies. “Happy wife, happy life” we are looking at a venture in wine country for our 10th anniversary of the group. Wife’s and SO’s always included. Should be fun. One of our members has a winery in Napa. He worked with Rivers Marie before starting his own winery. I’ll be hosting a member at my home in the next couple of weeks. it’s always like family but better. How can I show them a good time while there’re here. They would do the same it’s been very enriching except for my liver, who has yet complained 🤞

I didn't said Valentine’s Day was for suckers, just the going out for dinner part. And I was cynical because I love to cook and cooking for someone you care about is an expression of love and sincerity. My wife is at a week long sewing trip with some very talented people the whole week, doing what she loves And I give her her time to do what she loves. Just like she does for me when travel to Kentucky to buy barrels of bourbon or hanging with my bourbon friends in different parts of the world or traveling to buy barrels of Armagnac in France. its always a balance I should edit that my wife was with me in France when doing Armagnac barrel picks as was several other wife’s. We always respect their participation and palate

Going out for Valentine’s Day is for suckers. I usually cook at home for that holiday. I’ll be bachloring it solo as my wife is at a sewing retreat. Probably will make something she doesn’t like

Breakfast tacos. Had some poached shrimp ready for use. Some tomatillo salsa and a couple cherry tomatoes and it was breakfast. Wifie is away so time to indulge in the things she don’t like

thinking chipotle paste

most are but it’s not a requirement to be defined as Agricola as far as I know. Fresh cane juice is and being made in the French islands. Just thought I’d post a nice American made rum made from fresh cane as it relates to agricole it doesn’t taste like your average grassy agricole and definitely not like a molasses based rum

@BonVivant Still in Baja?

One of my first SV attempts you can do them to achieve a traditional texture or where they cut like a tender steak.

Salmon and Patagonian scallop cakes with a corn and pepper medley

Thank you. I wonder if keeping the door ajar might help to vent off some moisture. I don’t mind kicking on the big oven even in Florida in the summer but was hoping to not have to with the little convection oven