scubadoo97

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!!!

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