scubadoo97

Just running through the list of ingredients I'm like what's not to love

I have several gallons of distilled water from when the hurricane blew through. As much as I said I wasn't going to buy water I caved the day before and distilled was the only thing available. Never used a drop during the hurricane but it's been used in the steam mop

Got to have my collards and black-eyed peas on New Years. Corn bread too. Both parents and their families spent time in Macon Ga

At a wedding so don't remember much about the food. Macallan 12 was the drink of choice . Nuff said

Picked some hogfish fillets the other day. Tonight made fish sandwiches, slaw and oven fries

Agreed

I only buy avocados green. That way I catch them before they over ripen. Need to plan ahead

That's a really nice photo and looks delicious

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