scubadoo97

I will be 3 days in each city 1st week in October Would appreciate suggestions for restaurants, tapas bars and possibly food tours Not really thinking super high end but could be convinced. Thanks

Remember my grandmother making oxtail soup. It was a favorite. All the family members still have a soft spot for them Yeah back then it was cheap, plentiful and more in the soul food category and not popular unless you were in the know I love them and still make them but have been doing long SV cooking over stove top cooking and using the meat in different applications

Dinner was chicken mole. Used Rogelio jarred mole and the meat from a couple leg quarters and wings which I poached in just made chicken stock. Served over jasmine rice. Red light food for me.

@HungryChris that sounds like a good sauce. I need to give that a try

They were both outstanding. I'll be ready for dinner after many laps in the pool to break the heat of the day. Low calorie day over all. Saul good

Pulled a couple pounds of chuck from the freezer and ground it up. Hummus and spiced ground meat for dinner

Does whiskey and a cigar count? Trying a new acquisition.

Goodness can't remember making breakfast. Put some soaked chickpeas on the stove this morning and had a few bites of hummus and crunch chickpeas from the oven, the product of this bag of beans.

Thanks! Fine diced onion sweated then added the washed red quinoa, corn stock to cover and salt . Covered on a low heat till done

Scallops, quinoa and blistered green beans. Used corn stock in the quinoa which really gave it a flavor boost

@gfweb. Love those scallops. Right out of my play book except the chorizo. One of us ( my spouse) doesn't eat pig Every thing looks wonderful

Dessert Dates stuffed with Humbolt fog and crushed pistachios.

Dinner was a sandwich SV chicken. 1.5% eq. brined. Dukes mayo on both sides. One side with a fine dice of home prepared chipotle. Lettuce and tomato for crunch and moisture on the other side. Humbolt Fog gave it a significant favor boost. Need to repreat. Soon

Light dinner used up a tomato and basil from the garden. Followed by leftover smoked Stealhead trout with string beans and romaine

Did a 1.5% equalibrium brine on a piece of salmon for 24 hrs. Trying this over a high salt gradient brine method. Cold smoked for an hour over orange wood The salt flavor was fine but the texture closer to raw compared to the gradient brine method which tends to firm up the flesh a bit. Served with bagels, cream cheese, tomato, cucumber and preserved lime

Picked up some stealhead trout and salmon from Costco today. After skinning the trout and portioning all the fish, I used the tails and bellies and dry brined in dark brn sugar and salt then tossed on the smoker. Served with a tomato and cucumber salad with cubes of a garlic loaf

Leftovers tonight. Tortilla soup. But changed up the starter to corn tortillas toasted on the camal filled with white cheese and cilantro. Cucumber, radish and tomato salad with cilantro. A squeeze of orange and lime , salt with an olive oil drizzle and sprinkle of ancho and morita ground chilies made up the dressing

Pita stuffed with a little muster cheese toasted in the oven was breakfast

SV BSCB equilibrium brined at 1.5% sliced and tucked into a slice of wheat bread with Dukes mayo

Tortilla soup

They are too long to fit the stone holder

Leftover sides with the last of the grouper

Roasted red snapper with corn and roasted brussel sprouts

Watermelon, Valbreso feta and basil A favorite for the morning or anytime

Well it seems you've been very busy Kim. All looks wonderful. Condolences on the crab cake