scubadoo97

Dinning solo What to do with 4 large white shrimp while still in the burger mood. Puréed one shrimp with a little wheat bread that I did a medium grind on in the food processor with a little mayo. Turned it into a paste, then more coarsely chopped up the remaining 3 shrimp and mixed it all together and breaded it in the remaining bread crumb. Fried in butter. Salt to season.

That looks delicious

Just a burger and fries

One of those quick dinners after a late day at the office Started with a package of Vigo brand yellow rice. More often I may use their spice mix and use my own rice but couldn’t find it at the store I was in. Sautéed, onions, garlic, green and red peppers in olive oil before adding the seasoned rice mixture. Added sliced raw chicken to the simmering rice at the onset and called it a day.

Leftovers tonight. Yellow rice and chicken with salad

Salmon fillets on the smoker with fresh coleslaw and a Bourbon County Stout. Cooks treat!

Lunch was a couple mahi fish tacos at a new place in downtown St. Pete. before a matinee theater performance.

Also just seeing this. Remember some of her post from way back. May her memory endure

I have to say I was taken by the south west Gascony region of France when we were there tasting and picking Armagnac barrels with my bourbon group. Vineyards, fields of corn and sunflowers. Foie gras and duck confit. My kinda place

Got home later than hoped. Rooting around in the freezer for something Valentine’s Day like. Just had scallops a few days ago. Bride doesn’t like shrimp. Big hunks of frozen meat, raw chicken....ah, SV chicken confit. Should fit the bill with roasted potatoes. Farm house chic

Certainly some increase in dB is a result of open kitchens and tighter space but some is by design to create a buzz of activity and excitement

@Kim Shook I’d eat it. Sounds delicious

We recent purchased a second GE Monogram wine cooler our first one is under counter. The new one was left free standing Quiet and holds temp well. Although they look basicly the same the new one doesn’t hold fat bottles as well. There is a small difference in the distance between shelves

Just got home from doing some fill in work. Needed something simple and quick. Had frozen scallops on hand and had made Texas Caviar the other day. Boom! It’s whats for dinner

Sounds delicious

@kayb sounds ridiculously delicious

Shain, looks delicious. I’m a sucker for a plate of grits. Polenta with fresh corn and corn meal takes it to the next level. The mushrooms are a perfect pairing

quick meal. Fish and salad. If I ask my wife what she wants for dinner, this is her standard response

Crab cakes was what's for dinner

I imagine it was 85 pf As to handles that are not expensive and good, WT has been blending in more older barrels in the WT101 bourbon due to the popularity of Longbranch where a lot of the younger bourbon is going. If you haven't tried it in a while you want to give it a go. I picked up a handle for under $30 recently and have throughly enjoyed it neat but it takes water well check out rarebird(dot)com and read about the WT101

Yes you can SV it. I’ve done it once. It’s lean so I kept it med-med rare. Did a quick sear post SV while it was cold with some browning powder and sliced thin

Hot smoked or cold smoked?

Teach that boy how to core a spout in a 2 sec maneuver per sprout. Just saying. Brussels are high on my list for roasting. Love them, can't get enough

I don't seem to have recollections of food hates as a child. Consequently I eat just about anything. Never warmed up to real bitter foods at any age though

@JoNorvelleWalker celery root is a tasty treat. I’ve roasted it and mashed it. Both applications were delicious. Just a bear to peel