scubadoo97

As a chemistry major at one time in undergrad, my typical line is cooking is like organic chemistry. You combine X and Y and get Z. Baking is like quantitative analysis, where you have to measure each ingredient on a triple beam scale and if your off the result will fail

Exactly the same way i Always equated cooking to chemistry. Regular cooking is like organic chem and baking is like quantitative analysis

I actually enjoy cutting up a chicken

The sharper the knife the less fumes are released. At least I like to think that

I use latex gloves more often when dealing with hot peppers. Chicken juice or beef fat I can wash off with soap

I admit to buying a spiralizer the short time when they were the rage. It resides in a cabinet that houses the rarely if ever used but “might come in handy” gadgets

96% of my drinking is consumed neat. 99% of my drinking is consumed at home

the red and yellow beets were sliced paper thin

Think I posted this pic before but this was what I had In mind while I was slicing beets micro thin when I cut myself. Actually the dish wasn’t planned but kinda evolved as I went along. It started out as what can I do with carrot tops. I was just think how I can use carrot tops after buying a bunch of carrots at a produce stand. Carrots with green tops are not a common sight and they looked so good. Had cooked beets in the fridge from the previous day I had to return and finish the dish the next day with my left index finger stitched and all wrapped up.

Pretty sure they are the Kevlar variety. I so rarely use my mandolins these days. But I’m most often cooking tor 2

The last cut was a few yrs ago. I only use the gloves when using a mandolin slicer. I rarely ever cut myself with knives these days. Early on when I got into knife sharpening before I had learned how to correctly use a knife I did have a mishap or two or three

Not sure if I’ve replied to this post previously but I’ll never use a mandolin slicer without a cut glove. Nearly removed the tip of my left index finger slicing cooked beets paper thin

Love them when I can find them. A unique flavor and I like the texture which I know puts some people off

@Duvel it’s not an item at any store near me but we have a few wild rabbits that visit my yard daily.

I usually encounter a small amount of liver when prepping a whole chicken for later use. Most often it is quickly seared in a little olive oil, maybe with a small amount of diced onion or shallot and eaten as the cooks treat

You could have beat it even if it was good. I have faith in EG members

@Ann_T Wishing Moe the best!

6 skin on chicken thighs went on the smoker. Made a lightly sweet rub with salt and brown sugar. All the meat pulled from the bone before serving. Plenty of smoked chicken leftover for a couple meals

I currently have two large ziplock bags stuffed with corn cobs in the freezer as well as several jars of corn stock Your dish looks wonderful

A frequent lunch when at home. Sardines (with bones and skin please) and sriracha either plated or when time is short eaten from the can

No, these fish do not reside in the Gulf of Mexico. I’m sure it’s farmed

Just skinned and portioned two sides of steelhead trout. The tails and bellies are heading to the smoker today. The rest was portioned, vac sealed and went into to the freezer.

does Ann ever make something that doesn’t WOW!

Just a burger and oven fries

Agreed on the parchment. Beautiful browning, no sticking and easy clean up