scubadoo97

This tri tip is what will be for dinner. . Will be in the bath @135f X ~6 hrs then a short stint on the grill

Made grilled chicken sandwiches tonight. Breasts were split and pounded then given a short 30 min brine before grilling Used those grill mats which actually work pretty well to keep everything neat and no sticking. Served on toasted Cuban bread with grilled sliced peppers and radishes along with lettuce. The radishes were a nice addition. I torched them then scraped off the charred skin and sliced thin

@Shelby Everything looks fantastic.

Small diced home fries and low heat soft scrambled eggs was our late breakfast

hierbabuena would be ideal but spearmint comes close

Looks perfect

To enhance the bacon flavor fry in bacon fat

Made a patty melt for lunch

Still workin so no time for a detailed breakfast. Today was a broken fried egg sandwich shaired with my wife. Quick and easy before heading out the door

@BonVivant why can you not like, like a hundred times! Your meals always looks amazing. No pics, I know, no pics or it didn't happen, but 5 oz fresh ground chuck burgers paired with sautéed fresh corn off the cob and oven fries. Hit my buttons big time

@Tri2Cook Black beans? Sure looks like it. Meal looks great. Smoked pork butt and sides pushes my buttons

Timely post. I made mushroom omelette this morning with a side of diced tomatoes and feta

Not really cooking but have a 4 lb frozen chuck roast thawing in the sink with the Anova moving the water. Will thaw in half the time

Mushroom omelet with a side of diced tomatoes and feta

@Okanagancook I had to chuckle because I have both of those pickles in my fridge that I made a few weeks ago. The pink pickles are turnip which are very traditional

@chefmd your brussels are right up my alley. Love them shredded or just about every way. Fresh only though. Tried frozen from the grocery store and was like "this is why people dislike them". Maybe I didn't treat them appropriately as they were mushy and bitter

BOGO on BSCB at the local grocery store. Bought a bunch of packs. I have quite a few in an equalibeum brine for my wife's lunch options and pounded out a couple for Chicken Marsala for tonight

Found some mulberry leaves in the freezer my mom and sister picked in Atlanta many years ago. I had vacuumed sealed them. Although some showed minor textural issues there was no freezer burn taste. So got down to stuffing and rolling. Ground meat and rice with a baharat spice mix. Cooked in canned tomato with lemon juice and garlic. Sliced potatoes on the bottom. The leaves still showed good integrity and taste

Gads, hope you're okay. I've had my share of kitchen accidents recently, boiling water scald and mandoline finger cut. I attribute the increase in occurrence to my wife working late and me sampling too many whiskeys before she gets home.

Leftover sautéed mushrooms from the other night drove the direction for breakfast this morning Mushroom omelet with a side of home fries laced with a chiffonade of basil

I've been buying packaged ravioli from the grocery store. Usually the selection is mushroom and cheese or spinich and ricotta. I've seen 3 different brands and they all taste pretty much the same. Tonight it was the mushroom ravioli with sautéed brown mushrooms and shallots in butter with a pour of cream. Just an easy quick dinner to throw together

Sea scallops and corn. Just love this combo. Like candy

Corn chowder was dinner this evening. Inspired by the three large zip bags of cobs in the freezer and nearly that many fresh ears in the fridge. About 15 cobs went into the pressure cooker and turned out a nice base for the soup along with chicken stock.

@Kim Shook well damn! What a delicious array of foods. I want to taste them all.

After performing the missing soldier table ceremony we dined on burgers and corn off the grill and oven fries