scubadoo97

Their Cuban bread comes from La Segunda bakery. The best Cuban bread in Tampa

Pipo's uses their mojo pork in the sandwich with the other classic ingredients. Nice touch IMO

Wikipedia has a good bit of info on the Cuban sandwich. A lot of the information comes from Andy Huse a librarian at USF who has done a lot of research on the Cuban sandwich and has written extensively on the topic. I'll be doing some fill-in work in South Tampa on my day off tomorrow. I'll be visiting Pipo's one of the few old Cuban resturants still open in Tampa. They have been in business for about 38 yrs. Not that long in Tampa history but they know how to make a traditional Tampa Cuban which will be my lunch tomorrow

Dill

Store bought corned beef, spiced and smoked for pastrami with Swiss on rye

Wow

Currently 6 out of 20 ryes revealed in the tasting. So far an OTS Wild Turkey Russel's Reserve Single Barrel Rye has score the highest rating at this time. An over whelming score compared to the rest at this point. It was a "bourbonesk" rye in my opinion and I scored it high. Two reveled per week. An OTS Old Overholt 80pf was scored poorly since it was a single barrel no chance of finding it but it was really tasty

We've had no winter this year. As short as it is, a short freeze kills off termites and ants as well as other pests. Prepared for the take over

It really is a stunning dish

Did some freelance work about an hour away on my weekend day off. Got home late so dinner was a quickie A bag of mushroom raviolli, a local grocery find, was lightly boiled briefly and finish in brown butter. Served with a salad

But his freezer is clean and has plenty of room now to store cooked CB. Makes for an easy dinner

Those weren't my favorites just the only ones so far revealed in the tasting. Two per week, but I've sampled half of the samples so far. Can't wait to find out what those bourbony ones were. I pulled an open bottle of Van Winkle Family Reserve Rye from my bar as a reference, A couple tasted similar and were in my wheelhouse The Saz rye is a good one and priced well

They make a lot of the "craft" whiskey on the market

MGP of Indiana

Ryes do vary quite a lot. I'm currently half way through a blind tasting of 20 different ryes. Some more minty than some others. LDI ryes have varied a lot. My favorites have been those that are more bourbon like although only 4 have been revealed to date. Michters, Templeton, Rit and Bulliet so far

This morning I made a breakfast salad with cubes of French feta and beets with a drizzle of balsamic glaze and olive oil

@Steve Irby looks excellent. Pompano is such a fantastic fish if your lucky enough to find it. And fresh out of the Gulf is a big thumbs up

Got home late tonight. A freezer pull of a couple filets of salmon with some salad stuff from the fridge. Romaine, watermelon radish and colored peppers

Absolutely. Makes ya think twice about eating their steaks rare

SV short ribs are just different than any other method. I like short ribs most all ways from Galbi, PC, oven and stove top braised and SV. They each have their own charm

Finally got back to my scallop dish

That looks delicious. I do have some unused roasted and peeled beets that didn't get used from the other night that need attention. At least one is sliced really thin 'roll eyes'

@Steve Irby steak looks perfect

When I buy sub primals from Costco I will either wet age or dry age before cutting into steaks

I'm a knife guy so usually I don't use the mandolin often and usually use the guard when getting close to the blade. Looking at the amount of beet uncut I'm still not sure how my finger got that close to the blade. I was shooting for paper thin slices which is just easier on the mandolin. But it was a bonehead move