scubadoo97

I took it that way.

Tortillitas de Camerones

Pulled a half dozen large shrimp from the freezer. Tortillitas de Camerones are on the menu for tonight. Will pair with a side salad

@liamsaunt gorgeous color on your fish. Looks picture perfect @mm84321 your crust also looks picture perfect. Very thin and crisp

Lahamagine Love these

Like most here, I clean as I go for the most part.

Silver Diner

No the diner around the corner. They were pretty good

The Hass has been spotted at that $1.69 price here in Fla. If I I needed one I would buy it. Spent more on less in the past.

Last Wednesday I had a 90 min layover in the Baltimore airport. Had to scratch that crab cake itch

@Okanagancook No question. Those are addicting snacks

The color on those mushrooms is amazing

Good looking and inspiring meals everyone. Been out out of town the last few days and tonight was a clean out the fridge meal. I was looking to do a quick dashi broth with instant dashi and soba noodles but had to settle for Thai red chili paste based on what I had available. Carrot, red radish, kale and garlic. Popped a quick seared piece of steelhead trout in the broth to finish cooking

Funny! You are correct

Started off with a beet and feta salad. Main dish was mushroom ravioli and saluted mushrooms

6 oz chuck burger that was still a touch frozen in the middle when it hit the comal. Lead to some great crust development and flavor. A corn relish and leftover potato salad were adequate sides

From my experience I find the 2:1 ratio commonly seen in the instructions for standard white rice in the US does not produce the best outcomes. Ive eaten my share of over cooked gummy rice by people that accepted the recipe as non flexible 1.5:1 or 1:1 works better in my kitchen Often I don't measure and just put the water up to my first finger joint or lower from the top of the rice. After a while you can just eye it. On the stove I simmer uncover until the water reaches the top of the rice then cover and reduce the heat to low for 10-15 min. I have even just shut off the heat when the water reached the rice and just walked away for 20-30 min. That even worked. The biggest issue is too much liquid

@Paul Bacino those look fabulous

Tonight I made seafood cakes using frozen Patagonian scallops and a small filet of flounder to make cakes using a dollop of mayo/sour cream mixed with panko as a binder. Liked the little bit of sour cream in the mix. Served with sautéed corn and sliced green beans with a touch of onion and a lettuce and tomatoes salad

That looks delicious

I'm available for consults

Today's breakfast was a Campari tomato sandwich with mayo on a very seedy bread. A brand called Eureka found at the grocery store. The horror on my wife's face as I slathered on the mayo was priceless

Seared salmon with fried eggplant. Corn and green beans from the other night made the performance and a few diced Campari tomatoes made an appearance

Leftover BBQ chuck with potato salad

Made a Thai kale chicken salad. Added mango, a little pineapple, radish and peanuts. Used some jarred Pad Thai chili paste in the dressing