scubadoo97
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Everything posted by scubadoo97
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Grated carrot kumquat skins sound delicious. I like using citrus peels. My microplane has removed mounds of orange, lemon and lime rind over the years
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Went to my new favorite fish market this afternoon while doing some fill in work and had a shrimp po' boy and later went back and got some snapper and grouper to take home. Had some of the snapper tonight with slaw
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Waiting on the consensus
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Seared tuna, sushi rice and some lettuce greens
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Repurposing things from the fridge. Little duck rillette snack. Base smear of roasted tomato paste from grape tomatoes, rillette and cabbage slaw.
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@HungryChris had that dish at a resort in Lido Beach Fla. It's not a bad thing to do to a crab cake It all works. Had it twice
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Crab cakes again. Reheated and stood up well for a second appearance, along with slaw and lettuce greens
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I always look at the sodium content on the label. Can vary from 500 mg to over 1000 mg of salt per serving
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At least u have your priorities straight
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Roast chicken with cauliflower mash and over roasted mushrooms
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Me too
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The first time I went to Vegas many years ago, you could cook a corned beef on the sidewalk and I'm from Florida and thought I could handle heat well
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I smoke my corned beefs after desalinating on an electric smoker steamed after slicing and just prior to serving
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In response to Kim’s post. I was going to guess the salad too. Maybe why I’ve never won the lottery
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I love sprouts. So all good here
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Agreed. There is something unique in the texture of 140 short ribs that's should be tried. But good old fashioned braising has been a round a long time because it works, it's low tech and taste great
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I go at least 12 layers when trying to use up a box of matzah as the noodle ;))
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I'm a fan of a nice fresh cabbage slaw with a short time in dressing to retain the crunch and vibrant flavors
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Got home late small pastrami sandwich on rye with a nice sheep milk cheese
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Slum it robird. Looks delicious
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As much as I like meat, I'm a sucker for starched. The Mexican rice and salsa looks fab
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Pastrami tonight made from a prepared corned beef picked up when they were on sale around St Patty's day. Leached of a fair amount of salt and seasoned with pastrami spices and smoked till tender. This was from a point cut.
