scubadoo97

A quick tapa dinner. Had a garlic loaf that was sliced, oiled, seasoned and pan toasted then topped with sliced avocado, sliced seared scallops and topped with peppery greens tossed with olive oil a squeeze of orange and salt . Hard to get color on the scallops with out drying them out. Pushed my buttons

Elsie, frozen is ok but needs to be squeezed of excess water when thawed. Learned that once like you did. The good thing is it can take up more fat, oh I mean flavor

@liamsaunt wow, so colorful. Looks great

Made my first pizza tonight. Used a steel tile on the grill. I didn’t check the steel temp before sliding the pizza on. It had been under 400f before I had to changed out the gas tank. Must have been in excess of 600f when the pie slid on. Carbonized the bottom pretty bad but outside of that (roll eyes) it turned out good. Used Lahey’s no kneed dough recipe.

Chicken sandwich from harvested tenders when breaking down chickens and baked potato while watching the Olympic’s opening ceremonies

Tossed a couple chicken leg quarters on the smoker a little while ago. Seasoned with S&P

As much as I like a nice thick burger med rare, a smash burger with all those crispy bits is a real good thing

I butterflied a chicken breast, pounded it even and seasoned. Pan seared and cut it into 4 medallions and made 2 chicken sandwiches tonight. Oven fries as a side simple yet quite good

@chefmd okra, yum

@liamsaunt great spread. Yum!

Your duck looks fabulous

My Juicy Lucy turned into duxelle and a little gouda stuffed burgers. Sounded more appetizing than a lava river of yellow cheese ozzing out.

One year I corned my own using Rulman's recipe and bought a prepared corned beef which I leach salt from before smoking. Ok they were both made into pastrami but in the end there was not enough difference to make from scratch again

Had a grouper sandwich at a Tampa restaurant before heading to the performing arts theater

Are you doing the whole loin or medallions?

yikes

Neither finger shows much of a visible scar after complete healing. Sometimes it depends on location. Some areas may show residual effects longer. Most scars never vanish but they do lessen with time

I have less than an hour in the kitchen before leaving for work. Breakfast doesn't usually take more than 20 min to prepare and eat.

When I have purchased fresh tortillas from a local Mexican market they are stack and wrapped in standard paper wrapping but then held in a cooler to stay warm. The towel will help too. If they are fresh they are usually moist enough to not need any surface water before heating but just depends

I also just finished making tuna and mayo. Rolled a couple corn tortillas with the tuna filling. I really like the toasted corn flavor with the tuna salad

Wow Dante. Very scary

Ugh weighing everything is such a pain but the most important thing is you get a better sense of what a portion really is. It's very educational in the weight loss process. After many failed diets I have found the one that has really worked for me. Eat less and get more exercise. Seems to be working well. No food is off the table. No counting calories. It's all fair game. Just eat less of it than you did before and burn more calories than you did before. 6 months into it and it's become the new norm. Don't get as hungry as I use to and wearing cloths from the back of the closet. You know which ones those are....

The index finger on my right hand is still a bit numb from a near amputation of its tip while slicing cooked beets on the mandoline. Cooked! Are you kidding me. Was just having too good a time prepping dinner. I had a vision in mind which I finished a day or two later and it was good. I sharpen my mandoline blades as I do my knives. My only previous cut injury was the other index finger when I had just learned to sharpen knives but had not learned knife technique. Go figure I have 3 pair of Kevlar gloves now which I reserve for the mandoline. Usually the only cuts I get are from the heal of Japanese knives. If my thumb just touches the heal tip it pops a little hole. Just part of the process I guess. I don't get too worked up about it

I'm doing cheese stuffed burgers aka juicy Lucy's . Well at least that's the plan. Still too early to commit

Chicken breast rolled with a duxelle filling. Roasted vegetables and salad