scubadoo97

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

Made a Spanish tortilla for breakfast today. A Sunday morning treat

Thanks for the trivia. Art was good but age has taken its toll on his sweet voice yet he did great all things considered. Small intimate theater was a nice venue He is actually a cousin of a friend of mine, Both Art and Louis Perlman. The boys from the Bronx

I got home just a while ago and had some leftover smoked chicken from the other night that wasn't going to be eaten today. Going to see Art Garfunkle tonight and have dinner plans with friends. Thought about chicken salad but since my duck rillette was a flop from last month from too much salt in the curing process I made a chicken rillette with the leftovers. Didn't have chicken fat so used some saved bacon fat, is that a bad thing? Tuned out out pretty good. In the fridge firming up and will be a nice app before heading out the door. Could be dinner for me but my vote doesn't count tonight. Will be a nice snack over the weekend

I want a bite of that pizza Shelby. Looks great

Pretty much how I've made mine at home and the mayo was Duke's

Stashed a spatchcocked chicken on the smoker this afternoon. Mashed potatoes seems like a nice foil to the fragrant meat

A couple meals. Last night, salmon belly and tail off the smoker. The fish was salted and coated in brown sugar before hitting the smoker. So good tonight a kosher salchicha sausage done middle eastern style

I went into Aldi the other day to pick up their $20 food dehydrator. Tried to make some biltong with a lean bottom round roast but even sliced thin across the grain it's way too chewy with thin thread like fibers running through the meat But currently I'm tending the smoker which is holding the tail and belly portions of a side of salmon also from Aldi. Seasoned with salt and brown sugar

Slow low heat scrambled eggs. They get so creamy it's like custard. Served with buttered and toasted sliced Italian loaf bread

Reheated some smoked chuck in the SV bath and served with cubed potato oven fries.

Envys are excellent if you crave sweet and crisp. One of my favorites

Seared salmon, sushi rice, edamames and frieze salad was dinner

Blackout only lasted a couple hours. Yeah one cold snap in Florida and we go dark.

Well not shortly. Power outage for the last couple of hours. Rats! I’ll be making coffee by pour over and hoping my office has power.

Just got one yesterday. Biltong is marinating and going in shortly

No pics but I seared amberjack and served it with a side of succotash and cabbage carrot slaw. I had made rind candy from Myers lemon peel after making Shane's hummus today ( it was the only lemons on hand) and it added a nice sweet crunch and flavor boost to the fish. The combo was better than anticipated

Sliced thin they are quite good. Needs a good dressing