scubadoo97

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

Although not distilled in the French Caribbean islands, Single Estate Richland Rum out of Brunswick Georgia is worth looking for. Distilled from sugar cane grown on property and pot stilled

Advice needed. I have been trying to get crisp sweet potato fries out of my CSO. Sweets are cut into fries and lightly coated in oil before using conv/bake. Have tried 350 to 450 and get very soft fries that get burnt near the tip. Rack is in the middle. Do I need to drop the rack to the lowest position? I have one more sweet potato in the fridge to experiment with before going back to the wall ovens

Taco Monday Chicken breast injected with a citrus/oil dressing before hitting the skillet. Veg of stuff hanging in the fridge. A few snow peas, tomato, jalapeño and cilantro. Corn tortillas toasted on the comal.

Me too

Breakfast was a 3 egg cheese omelette with a dollop of red pepper purée for 2

oxtails are a wonderful product. Glad I can find them locally, currently at our local BJ’s warehouse store. Your ragu looks delicious

Lunch today was a tin of sardines with a big squirt of sriracha. Not worthy of a picture. Believe me!

Tonight wife’s away dealing with her elderly parents. Good time to make some shrimp which she dislike Butter poached shrimp over green tea soba noodles

I’ve done it twice. Mostly because I just wanted to learn to do it.

After a long 8 mile walk along the beach before sunset I was in the mood for seafood. The fish is snapper

Spirits can last for a long time. The higher the proof the better. Low fills may benefit from being put in a smaller bottle to reduce surface air interaction. But I have recently been killing old low fills (granted they are pretty high proof) and they are just fine

Menu may have changed. My wife just texted she has a bag of sea scallops one of her employees brought her

Chicken thighs bagged with thyme are chugging away in the bath at 165f. Chicken confit with roasted carrots, brussels and potatoes along with salad are on tonight’s menu

Scamhi, looks delicious

they sell them in a two pack. I had 3 on hand

My son’s birthday yesterday. He loves lamb so.... BJ’s had the fattest pair of shanks in their meat case. They were huge, plenty of leftovers

Repurposing left overs. Smoked fish made into cakes and blueberries blended with yesterday’s salad dressing