scubadoo97

Started with a vegetable medley of pan roasted onions, peppers, potatoes and zucchini. Served with seared amberjack

@rooftop1000 glad you getting acclimated to your new surroundings

Steelhead with sautéed kale, onions and peppers

Brinned a side of salmon the other day and after one day drying in the fridge I cold smoked it. Thin sliced the belly portion today Bagel and lox for breakfast.

Working on smoked chicken thighs for dinner with sautéed kale. The kale is mingling with diced onions, garlic and chicken fat from the trimmings of the thighs. I like to to try to integrate the waste from the other ingredients to enhance the meal. Less waste and It all has a part in the play

Cold smoked a side of salmon. Not sure if it’s just for breakfast, lunch or dinner or all of the above. Applications abound

@gfweb scallops and corn , a personal favorite. Looks great Tonight I seared a couple amberjack fillets with roasted broccoli, carrots and mini potatoes with a side leaf salad

That they are!!!

Tonight I made a sea scallop roll. Not unlike my last shrimp roll. No photos but of the two the shrimp roll was my favorite. But both where throughly enjoyed.

Just love all the non traditional breakfast foods being posted

Made a shrimp roll. Boy did this push my buttons

Fried egg on toast. Used the technique of adding a couple drops of water and covering to finish the egg as opposed to flipping. My wife hates any uncooked white. Works well

Lunch was about the same plus a couple of barrel aged Old Fashioneds and jamming lead to Tom Petty on my guitar. God I miss him so much. Sorry if off topic. Tomorrow will be fried eggs on toast for breakfast

One day we should connect Dave

Breakfast was a couple pieces of beef jerky and coffee before a 6 mile walk around the neighborhood. Not inspiring but truthful.

@shain selek is beet, right? What is the kibbeh shell made from and what is the stuffing?

I agree gfweb. Although I wouldn't get my panties in a knot over it

My only rule is it should taste good and looking good is a plus

Lunch was seared salmon and leaf salad. I gave the fish a salt then sugar rub and wicked away moisture as it cured for just under an hour. Made for a good crust without too much penetration flavorwise

Look forward to your reviews. Are you the only taster or do you intend to enlist a few other palates in the tasting? it would be really good if these were blind tastings so there was no perceptual biases

Almost forever. I have a clump of petrified paste in the back of one fridge. Needs to get tossed and replaced

That's the brand I find in my Asian markets. It's good but I have no frame of reference, it's the only one I've seen

My guess is there is some velveting happening

Last night I made lamb shanks with mashed potatoes

Just back from a long walk and the last of a chicken rillette I made a couple days ago hit the spot