scubadoo97

Looks delicious !!!!

Ann, If you ran a B&B I'd have a hard time staying asleep for fear I missed breakfast. Just saying

That looks great

The lamb looks great, really!......... but I'm digging the salad. I'm a sucker for beans, and I love lamb chops. Early man first tasted beans but didn't know how to cook them. Meat was easier. Could eat it raw.

I have 2 eye of rounds in the freezer slated for beef jerky at the moment. I like really tender jerky so will beat the slices silly with a meat hammer before curing and drying

Been make a corn ‘n’ oil recently. Rum and falernum with a dash of bitters

My freezers are not the picture of organization either

Hummus with microwaved corn tortilla chips

That would be a walk-out

Trying to use up a whole side of salmon. Belly was smoked and most of the side portioned for meals. The tail section was coated in a salt, sugar mix with crushed corriander and stashed in the fridge in a covered container. The cure turned into a syrupy liquid after a few hours and the fish was flipped after several hours and left overnight. The filet was cured nicely and made good gravlax the next morning

Crab cake and simple arugula salad for dinner

Seared salmon and collard greens

Portioned out a side of salmon from Aldi. The belly and tail went directly on the smoker. Squaw candy. No offense intended Fresh mozzarella, heirloom tomato and arugula salad as a side

A very recent lajama be ajeen using a "cheat" flour tortillas for the base instead of making my own base

24 hrs in the fridge does a good job of drying most proteins

Crispy rice from the bottom is a favorite as long as it's browned and not burnt. "tahdig" as it's known in Persian cooking is also enjoyed in the middle east as well.

@Anna N going full on Japanese these days....Looks delicious

Made the best of leftover smoke chicken thighs that had been pulled from the bone Diced up a couple small Idaho potatoes and cut up some sweet mini peppers as well as shishito peppers and roasted them in the CSO. Added the pulled chicken near the end to heat and brown up. Exceeded expectations

Constant stirring is okay for some things, but can break down solids in a recipe as they get tender

Egg on arugula with pan roasted potatoes laced with grated orange peel and basil. Gotta love lazy Sunday mornings

Shain, looks like a simple yet delicious dish. I find the most pleasure in simplicity. It's the combination of ingredients not the number of ingredients that make it shine

I’ll be honest, I’ve never liked the taste of a toarched sear with or without searzal.

Haven't used SV for much recently. Just did a couple boneless skinless chicken breasts at 145 for a couple of hours. My wife was looking for some options for her lunch. She's not big on sandwiches so as a salad addition it works. Me I love sandwiches but with little time for lunch today did a flour tortilla roll up with the said chicken with a smear of mayo and tomatillo sauce before heading out the door to get back to work

Wify is heading home from a conference. Have a ribeye readied for the grill, potatoes ready for the oven. Obligatory salad ready for dressing. T minus.......;)

I bought a 6 pack I think from Astor Total Wine had RL Seale on special for $22.99. Bought 6, all they had. It reminds me a lot of the 2004 exceptional cask at a lower proof