scubadoo97

Thanks for the warning!!!

Pretty boring lunch. A little leftover canned tuna and mayo with a few pita chips befor rushing back to the office

Good advice. I have to admit to having had a couple pours of whiskey before nearly losing my right index finger tip while using the mandoline. Now I always use a Kevlar glove when using that hellish device. Been a long time since I had a knife accident

4 lamb rib chops just went in the bath at 131F set for a 90 min cook. Seasoned with S&P along with some rosemary from the garden and a drizzle of olive oil

I'm an off the cuff cook. Get home from work and then think about what I'm going to make with what's available in my fridge and freezer or occasionally go to my favorite fresh fish monger. The prepping for dinner is a stress reliever after a day's work

More fish. Stopped by my local fish monger and picked up some Cobia. Shredded brussel sprouts and sliced carrots were the sides

Last nights dinner. Amberjack with lentils and salad

For those that don't have a dedicated refrigerator to dry meat, the Umami bags work well to dry meat in a non dedicated fridge as long as you have room

Amberjack with brussels, multicolor carrots and beets

A new Sprouts store opened up around the corner. Amberjack @ $9.99/lb. picked up two sides for ~$67 which will make about 20 meals. The ends are on the smoker at the moment

If I could choose bread for a pb&j I'd go with challa

SV chicken thigh confit with roasted carrots

You might ask the butcher at your Costco. I don't see them in the case but a friend picked up a very large shoulder clod a while back

Yes they have

Another fridge clean up breakfast. 3 small Idaho potatos grated, fine diced onion and celery + grated nub of a zucchini + 2 beaten eggs = one big potato pancake cut into quarters i just had one quarter (cold) for lunch after several hours of yard work before diving in the pool to cool off. I'm a sucker for cold refrigerator pulls

OGD 114 has been my go to to fill my 5L barrel for barrel aged Manhattans. Due to the warmer weather it was refilled with 114 and sugar (750ml + 1/4 cup sugar) + Angostura orange and regular bitters for barrel aged Old Fashioneds

Although I've been harvesting my basil plants frequently it's quite assertive so would go easy on it relative to the parsley

While in Chicago I took a long walk over to Binny's and picked up a 20 yr old Armagnac and a Binny's single barrel pick of a Barton's 1792 Full Proof bourbon The Armagnac is quite tasty and is similar in age and flavor to barrels my bourbon group picked from a producer in Gers France recently. We were so taken by the picks that in a couple months we are going back to pick more barrels. Our European scouts are already tasting samples to narrow down the selection. It should be a fun trip

And now the meal. I pulled two thighs from the bath after 3 hours. They really need more time but they were ok. The rest will go for several more hours and will get pulled before turning in for the night Served with vegetables done ala Chef Michael Voltaggio

This mornings breakfast was cubed watermelon with feta and basil

Picked up 8 chicken thighs today. They were seasoned with salt and thyme and are in the bath at the moment at 150f. The extra skin was cleaned and seasoned then placed between two sheet pans at 350f till brown and crisp. They really shrunk up

I had tossed a 5 lb chuck roast on the smoker this morning. After it had reached 190f I wrapped it in foil and then a thick towel and stashed it in a cooler to rest. 2-3 hours later it was still hot. Gloved up, cleaned and pulled it. Served with potato salad and a tossed salad. The local grocery had bags of mini potatoes bogo. Red, white and blue varieties which are standard year round. This made for a patriotic potato salad

a 5 lb chuck roast went from freezer to smoker. Made darn good smoked and pulled meat for the 4th

Breakfast materialized from left overs in the fridge. 2 tomatillos that had been torched and then skin removed had been sitting in the fridge along with a half an onion and a bunch of cilantro. This made a nice green salsa. A fried egg on top followed by a small ramekin of corn and peppers, that needed to get used, on the side made a dandy breakfast. The fridge is a little cleaner and my stomach a little fuller @robirdstx Those carnitas look fantastic

Deep dish pizza at Pizzaria Due in Chicago. Not bad but not something I'd rush back for