scubadoo97

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

@Franci what a labor of love ❤️ Everything looks fantastic

two ryes that I’ve purchased recently are Driftless Glen and Wilderness Trail. Our group bought single barrels of each and they are delicious. More pickle juice flavor in each but in a very good way I'm enjoying these neat sorry these are not in handles wrong thread

Had a hankering for some oxtails late at night and had a package in the freezer. Braised them in a bottle of red wine with few cloves of garlic until tender then removed, chilled and pulled meat from bones and reduced the wine down by about 3/4 to yield a concentrated reduction. Next day caramelized sliced onions until brown, reheated the meat in the wine reduction then built a sandwich on ciabatta using some tomato jam that has been waiting for something to happen. Not the prettiest of pictures but it sure hit the spot

Wife’s away so it was time to make shrimp. Super simple grilled shrimp with corn, peppers and cabbage sauté

I think you’re there

Wouldn’t we all

Right there with you Nicolai hummus without out garbanzos is dip. And I like good old hummus. Just do it well if you want to excel

Im sure I’d be a security risk after that

https://www.tsa.gov/travel/security-screening/liquids-rule I’ve traveled with a quart bag filled with 3oz sample sized bottles filled with my favorite spirits many times without an issue. Didn’t even have to take them out of my carry on. Although I usually do just to show compliance

The only thing still growing in my herb garden is rosemary. It’s like a hedge, it’s hard to kill.

Equilibrium brining eliminates the chance of over brining due to time in the solution. So it’s the best way to brine IMO as well.

Threw a chicken on the grill on indirect heat. Didn’t take long to get up to temp.

Simple shrimp on the grill. A minute or two to bring them to temp and get a bit of char pure protein they disappeared too quickly

Still works 👍🏻

Not sure how to respond. Tough cut will not be enjoyable med rare. There is is something magical that happens when you take a tough cut of meat and turn it in to something that will melt in your mouth. But it ain’t med rare, just saying edited to add sous vide does allow you to get tender meat at low temps. But you loose some of the qualities which I take it you don’t enjoy

Small plate dinner. Steelhead tail and belly from the smoker with green salad and leftover coleslaw. Delicious Pinot paired well with the rich salmon

Ok, I can understand the mirror now. Ocean view to be appreciated and marketed

Are you renting? If not it wouldn’t cost to much to rip it off the wall and add tile