scubadoo97

Smoked salmon belly with salad

Just bought a big container of rolled oats which is our routine breakfast. We eat them raw with a pour of almond milk with berries and walnuts. A small breakfast which satisfies

True gfweb still using a vac sealer but now have a place for a chamber vac. Time to upgrade

Getting chilly. Well in the 40-50’s. Chilly for me. Have another pot of caldo verde on the stove. Warming and getting my lutein for good retinal heath.

The recent posted meals look incredible. Dinner was seared chicken with a bulgar pilaf and salad

Tried the overnight oats. I liked it, my wife didn't. There is a slime factor she could get past

Wouldn’t the steam retard the browning somewhat even at a higher temp?

Anything with collards and I’m there. Looks delicious

Sorry to hear. I have been using a UPS device to plug my IC into. Especially during long cooks.

Sadly the Mullet Inn closed many years ago. It was a favorite of many. Fond memories

Celebrating my son's 32 birthday tonight. He loves lamb so shanks sounded like the perfect dish. It probably is my favorite lamb dish. I had removed much of the silverskin so tied them to keep them from falling apart in the oven

No pics but mangrove snapper pan seared with sides of corn and diced red pepper sauté and bulgur and vermicelli pilaf

Mangrove snapper, $12.99/lb, sandwich at my local road side fish joint close to where I do some fill in work. With a side of hushpuppies, sure hit the spot Sorry no pics but it was totally enjoyable. Cooler in the car to pick up more fo dinner

Caldo verde

Kind of a simple meal. I had purchased a bag of cracked bulgur wheat and toasted vermicelli blend which had been languishing in the freezer. Simple stovetop prep and served with pan seared chicken beasts and salad.

I’d call it delicious

I like it as well

Lunch was quick fridge pull of some leftover hummus and coleslaw before heading back to work

I've used large collard leaves as well as the big leaves from a brussel sprout plant. Worked very well. Yours look excellent

Nor do I. The 80 was an old expression. But yeah the 81 is a bit lacking I just think WT has been turning out better whiskey these days. Eddie is doing good things and the proof is in the bottle

I've been impressed with Wild Turkey recently. Decent rye at under $20 and their 101 bourbon is really showing well these days

Finished off a container of Texas caviar, aka black eyed pea salad I had made for New Years get together

Found a couple split smoked mullets at a local fishmonger while picking up dinner last week. Cleaned both fish and make a fish salad with one of them for a group NYE meal. It was well received. Saw I still had a container of cleaned fish tonight so had to whip up another fish salad. Wife was at a conference so I ate standing at the kitchen counter

Got my fix of black eye peas in the form of Texas caviar. Was away for NYE but collards and black eyed peas are a New Years mainstay in my kitchen. Caldo verde was in the fridge so got my greens

What's the secret to keep food (proteins) from sticking too long.....and burning. I assume lower temp