scubadoo97

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

i like that method as well

Agreed, they are a frequent at home lunch. Eaten out of the can or plated but usually with a squirt of sriracha

I have a corded Bamix Gastro. It’s 150w but see they are now 200w. It does everything I need it to

Also contributes to kidney stones but I ate it tonight in my version of caldo verde because it taste great even after having 2 stone episodes over the last few years.

The Gene is a mini drum roaster. You can program your temp and set time but I monitor and stop a little after first crack and at the beginning of 2nd crack. I have a down draft cooler so I pull the roast and dump into my cooler as soon as I hit my roast level I’m shootings for. I actually have a dryer vent tube that fits perfectly in the exhaust outlet and is positioned in front of the window fan. So smoke is exhausted out quickly

Looks an enamel AC supply vent

Thanks, typically we would ear the raw kibbeh as is or in a bit of pita. In my household growing up meat and milk were not mixed

Kibbeh

I’ll take Jiffy any day. Always comes out good. A little sweet but I’m just fine with that. I’m use to sweet cornbread. I like to add some fresh corn off the cob for texture or even creamed corn. It’s all good

Great color on those leg quarters.

@jimb0 I also home roast with a Gene roaster currently. Started out with the heat gun dog bowl method and moved through different methods including the stir crazy turbo oven method. If you been home roasting long enough you know what I’m referring to. As far as coffee, I buy green beans. Just got 3 different beans from Sweet Maria’s. 5 lbs of each

@Hassouni good to know they are listening

Staff note: This post and the responses to it have been moved from All About Bourbon Whiskey. @Eatmywords Give a rum like Doorlys a try. El Dorado has a significant amount of added sugar added after distillation

Good you passed on the Pappy at that price. It’s good but so is Weller or Old Weller Antique for a fraction of the price ER is good but don’t over spend above MSRP. I hate to see retailers gouge or hide product behind the counter

Agree Diets where you cut out this or that are not sustainable for the most part 5 yrs ago before heading to Europe on a trip to buy Armagnac barrels with a stop in Austria along the way, I knew we would be doing a lot of walking with steep inclines. So started walking a bunch and continued after our return. Along the way, lost a lot of weigh by just walking and eating less. No food restrictions at all. Eat anything you want but just eat less of it. Still following that rule and have kept the weight off. Don’t walk as much as I use to but still walk a lot. I take stairs over elevator often as well depending on the number of floors. My maternal grandmother as I knew her was always very heavy but as she got closer to 90 lost a bunch of weight. Her advice, eat less

maybe they over bought at the beginning of the pandemic and are trying to get rid of it, and I agree, but if the food is really good I can over look it

they look pretty typical for my neck of the woods