scubadoo97

Avocado toast this morning

Yes skinning the chickpeas does make a difference but I'm often too lazy. Your method of removal sounds good

@mm84321 and were was my invitation ? ;)). Looks absolutely fantastic

@nickrey yes, got to toast the cumin lightly to enhance the flavor

Mine is pretty basic like Ottolenghi's except I don't use baking soda when cooking the dried beans. I find it makes the finished product a little pasty. I blend in a food pro. a long time to get a smooth texture. Also use cumin for flavor. It's what I grew up with so it just taste right

My daughter’s birthday today. Having her boyfriend’s family over. Made a big pot of non Texas chili and cornbread.

Slow low heat scrambled eggs on toast this morning. Like eating custard

Just glad your you're out of there and back home. Wishing you well

Funny, I had a meatloaf sandwich last week, using up the last of a smoked meat loaf. So good!!!

Got to try the oxtail. It’s a good combo. Don’t know where you stand on collards

Anna that looks really good. If you don't like guacamole you might like it better with oxtail and greens

Good pick up mgaretz. I forgot about the chemicals to increase browning. They definitely work

Aka the reverse sear

A powerful torch is the easiest remedy. But I’d rather a hot camal. It’s just diceier with the camal. But some gradient is not entirely a bad thing

I'm perplexed as well. I always get even cooking. No gray. My biggest issue is post SV searing. Getting enough crust without cooking the interior. A torch is the most convent way for me.

Not quite cooking but heating up smoked chuck for dinner

Your bourekas look excellent Shain. The pastry looks perfect

Puy and Beluga lentils with the juice of an orange and a splash of evoo and salt was what’s for breakfast. Got weird looks from my wife but I liked it

A scrambled egg on toast. A quick simple "out the door" breakfast

Potato latkes and left over chicken soup was dinner. Working at getting the latkes made left little time for pictures

Red lentil daal with basmati rice

The makings for chicken soup. Leftover smoked chicken

Really can't think of a kitchen item. Now one of my guitars or ouds maybe. Even my knives I love but an equally sharp well designed knife could replace a lost one and I'd move on. Guess don't have attachment issues

I'd be happy to just eat the bark off that brisket. Looks mighty good

@liamsaunt we’ve all been there. Soft pretzels sound like a proper Sunday dinner, all things considered