scubadoo97

I guess by definition it’s not a French omelette if it has something inside. I was shooting for a non browned rolled omelette

So far today's pours have been Wild Turkey Decades, Old Fitz 1920 and Monkey Shoulders, in that order while preparing the Father's Day meal and dips in the pool to cool off. The Monkey Shoulders is a fine inexpensive blended scotch. The Decades and 1920, exceptional pours. I have an open bottle of a single cask 15 yr old Inchmurrin Scotch which is calling me for a late after dinner pour. A really nice pour that deserves some attention

Simple cheese French omelet for breakfast.

Just watched the Magic Pill on Netflix. The take home for me was the change in diseases of the indigenous populations they highlighted from their traditional diet to a westernized junk food diet

No boiling needed. Just toss it on and toast those ears

@CantCookStillTry got to love a good grilled cheese and that looks good!!!

Utilizing some more SV chicken confit for quick meals Pared leg quarters with grilled Caesar salad

Thanks. No counter space left until the recent toaster oven dies or gets donated Tonight, keeping it simple, Patagonian scallops with garlic, parsley and angel hair pasta

Please refresh my memory. CSO?

The sous vide chicken confit tonight with mashed potatoes. Pulled the skin and meat from the bones of two thighs. Rendered some fat from the skin and crisped up the meat in a pan. Simple and tasty

Thanks everyone. "Jack Spratt could eat no fat" my wife will eat no pork

Oven roasted chicken breast with roasted red potatoes

Thanks. A good chilie rellenos is always on my radar

Wifey is running late from a fabric workshop in Tampa. Have a chicken breast thawing out. Inspiration is waning. I have a bag of red potatoes on the counter. May need to incorporate them into a dish

Any especially good at any price point in San Antonio. Will be visiting my daughter and boyfriend in a couple weeks. Looking for anything really good. Seafood, BBQ etc. . I am open as far as cuisine. Looking for highly rated good food

I'll eat cauliflower most any ways. But that looks sinfully good

Thanks to the advice from Okanagancook, Anna N, heidih, kayb and JohnT, my mussel +'Patagonian scallop dish worked well, even if my wife's flight was over an hour late in returning from Birmingham. Just kept adding more wine and reducing until she pulled In then added the shellfish. Crusty Cuban bread to sop up the sauce

Pulled out some Patagonian scallops to add to the dish. If needed

But it’s sooo much fun!!!

I'm going to give this a go. Wifey is returning from a family trip tonight. I have butter, garlic, onions, mussels, no parsley but a loaf of Cuban bread. Have cilantro but I think it will add too much to the dish. Still early, I can grab some parsley at a local store if I can drag myself away from jamming with Stevie Ray Vaughan on the tube

Thanks

On a whim I purchased a package of frozen mussels meat from Whole Foods. They've been sitting in the freezer and I'd like to get some suggestions on what to do with them. No experience with mussels outside of cooking raw in the shell mussels a couple times. Since this is just under a pound of shelled mussel meat I know I need to use them up quickly once thawed. Your suggestions and thoughts on best prep and use age would be appreciated

Very Escher like

Probably closer to 6 hrs.

Got busy then dosed on the couch watching Bourdain coverage. I don't think it caused harm