scubadoo97

Not sure I’d be classified as a coffee snob but have been home roasting for over 10 yrs

Nuf said

@Nicolai all my favorite things looks amazing

Do you have long nails 😋

Dinner. Had to be easy coming off a wedding weekend, my daughter’s. Not much food in the fridge but lots of booze brought back home plus a lot of cake

Will have to dry them longer. I fear my dry scallops are wetter than advertised

@liamsaunt fantastic sear on the scallops. I struggle to get a great sear without over cooking the scallops. Clarified butter?

More local fish Wahoo with brussels and potatoes

Grouper for dinner

Mmmmmmm....Zaatar bread

Had two 6 oz burgers defrosting and 4 French bread rolls my wife brought home the other day Sooooo, 4 3 oz sliders with oven fries. Tomato jam along with K/M the obligatory spreads and sliced Campari tomatoes in balsamic to complete the meal A nice Zin was a good pairing as well

This bottle of armagnac gave it up while making dinner. A splash went into a butter sauce on grilled mahi

Mahi on Hollandaise with Chanterelles and salad.

Last of leftover cold grilled mahi sliced and used in a leaf lettuce salad. Leftover dips I made recently for my daughter’s s wedding shower, hummus and puréed baba ganoush were enjoyed with homemade pita chips

it’s an acquired taste. I use to hate them but learned to love them as with many things, repeated exposure changed your perception

taste trumps all else, well almost

I use a silicone spatula to tease out the last bit. Run the blades to move the last bit to the sides of the container

packaged mushrooms are always spotted with compost. I wash then dry with a paper towel. They don’t appear to absorb much water. They give up lots of water when cooked no matter if you wash or don’t

No tricks, just treats love every way from raw, roasted, fried, grilled, whole, halved or shredded

pretty much how I make preserved lemons. And I currently have an abundance of lemons so good timing on the post. Now I have another alternative to juicing them. And my current preserved lemon and lime stash is slim and has been in the fridge too long. Time to start fresh

Outside of roasting, I like to shred them with a knife and braise with a little butter and a small amount of diced onion. Sometimes finishing with a splash of vinegar

Yes no fake rum like Bambu et al. Rum without additives like sugar, glycerin, flavorings etc. no cocktails in a bottle.

Agreed the bandAid thing is not mind as well. I tend to gravitate to the Highlands selections mostly drinking bourbon and real rum these days

I’ve been a member of the green coffee buying club since it’s inception. Usually buy 15# of a bean at a time

I’ve been using a Gene roaster recently. Make a decent roast but takes way longer and maybe longer than what is advised for the best outcomes. I’m still trying to find my way in modifications on temps and time to achieve the best flavor