scubadoo97

Nice posts. Our standard breakfast has been raw oats with berries, nuts and almond milk. Splurges with egg based breakfasts.

It was a lot of fun. Wasn't part of the cooking but did a bunch of tasting. Tuffy Stone was parked directly behind us

Ah Dizzy Pig rubs. Spent time under the tent with Chis and the DP team in Lakeland several years ago for a BBQ contest. Green Eggs were smoking. We have a mutual friend in Va. I like their rubs quite a bit. Not overly salty. Actually have both of those rubs in the pantry

You had me at onion marmalade

@Kim Shook happy birthday!

Nice meal!! Those potatoes look amazing. Good char on the ribeye

Just bagged some carrots and broccoli to cook in the microwave via the Michael Voltaggio method and have some SV'd chicken leg quarters from the freezer warming up to finish in the oven for a "confit"

Prime in choice clothing

You could try some bruised cilantro briefly. I wouldn’t want it to over power. Try a small test sample first. Lime zest “tea bag” floated in the tequila could be nice as well I’ve done jalapeño vodka before and got good pepper flavor and moderate heat

Have several bottles of Foursquare Premise and Zin cask in route

Really appreciate that spreadsheet. Thanks

Well our 4th of July meal was a nacho bowl at Toyota Stadium in San Antonio while watching my daughter's boy friend play MLS soccer while we viewed In one of the suites with the other significant others. Not the most exciting meal but it was a lot of fun although late. Rained delayed for 2 hrs game ended near midnight

Pita and cheddar

Will be traveling on the 4th to San Antonio to visit my daughter and her BF. Wedding planning. Should be fun (roll eyes) Hope for a couple good meals...

The last of my the cobia was cooked tonight. With a side salad. Much better cooked stove top compared to the CSO. But operator error could be a factor

Not a rillette in the classic sense. The tuna was not cooked in oil. I did actually do a light cold smoke to the tuna to give an essence of smoke. Blended well with mayo in the KA mixer with juice of lemon, lime and orange along with an aged Armagnac and orange zest. Texture was rillette like and it was rich in flavor

Gosh robird, I want to gorge on that plate. Red light all the way. Or is that green light???? ;)))

Finishing off a tuna rillett I make last weekend. A good thing to happen to canned tuna

Thanks. I still have 4 more portions to work with

Used the CSO again trying to feel it out. Picked up a side of Cobia today and portioned it out. Used the steam broil function on both a vegetable combo of fennel and carrots then did the fish. Missed the hard sear I would get from a pan and felt the fish lacked "life". Kinda boring but texture was okay. The veg on the other hand was lovely

This morning made scrambled eggs with diced poblano peppers and oil cured olives

Didn't get a chance to take a pic but last night's dinner was crab cakes done in the CSO. Convection bake setting An 8oz container of claw meat made two decent cakes. Served with fresh cut corn sauted with fine diced poblano pepper and onion the CSO did a fine job. Cleaner and easier than pan frying, my usual technique

All I know is I'm digging this little oven.

I really can't think of the last time I had a soda/soft drink. It's been so long. It's water, rum or whiskey and my mama always said water was for bathing

I've lost nearly 40 lbs over the last 8 months buy eating less and burning more calories. No food is off the table if I want it. Though I choose my calories more judiciously and sweet empty calories have less appeal. Except whiskey and rum. They fall in that gray zone of the abyss