scubadoo97

My wife also likes well done but can now tolerate pink and will deal with red when she has to. I usually cook seperate portions but somethimes it's just not practical so we both deal with it. After 35 yrs I'm slowly moving her closer to medium

@robirdstx Made similar eggs this morning with a side of sauted sliced brown mushrooms cooked enough to dry and brown them.

Lahma Ajeen, aka Syrian pizza, and salad

Been buying a lot of Barton's 1792 full proof and single barrel bourbon

Exactly what I do when looking for a richer texture

No pics but made a potato and cheese frittata this morning

Just pulled a 13 oz slice of tuna from the freezer. Hopefully some inspiration hits me soon

I guess coming from Tampa I never think of black beans as a soup not that it's unheard of. Black beans and rice is the dish that comes to mind.

Not the prettiest picture but..... grilled rib rib cap from Costco with shallots in red wine and roasted potatoes and brussel sprouts

Steelhead trout with grilled string beans, corn relish and salad

Looks excellent

Enough wine and no cares

Yes not true southern cornbread but it's what my kids want and it taste good

Non Texas chili with cakey cornbread

Thanks Paul. Didn't know wifi would give you that ability. Good to know

Understood. But the issues is the same, Bluetooth or wifi. Can't control from one device

For the few times I've used Bluetooth to monitor the Anova during long multi day cooks it has cooked flawlessly and usually I was just monitoring the time frame of how many hours I had left. I had to be home and not too far outside to keep a connection. I sometimes felt I could do more harm than good but accidentally hitting the stop button or something. Outside of a power interruption these devices work great. So if anything, I just want to know that it's still running

@sartoric I want that and it's 12:30 am

5 phones?

For carry out that looks like a nice pie. Got got home late so dinner had to be simple and quick cooking Sea scallops on pasta with a side salad. The pasta was cooked in a shallow large fry pan with slivered garlic in the water, drained and tossed with a butter, cream. garlic and lemon juice reduction. The scallops were cooked in butter and garlic. Salad dressing was lemon juice, garlic, olive and neutral oil, mustard and a dash of sugar, s/p.

I've used the large leaves of brussel sprout stalks to roll with and it worked out great. No reason a nice collard leave wouldn't work as well. And as much as I like braised collards this sounds like a winner

No pics....waaah a piece of flap meat seared on the comal, sliced and served with toasted corn tortillas, grilled peppers and onions, diced tomatoes and shredded cheese . I wish I had cilantro but overall quite tasty and hit the spot

Last nights dinner was a couple SV chicken thighs toasted up in the oven with left over roasted potatoes and salad

Yes you got it

My mouth is watering now!!!