scubadoo97

@chefmd your scallops look great i was planning on seared scallops with a beet carpaccio but the mandolin got the best of me. 3 stitches later on my right index finger. Damn! Dumb move not to use the guard. Publix sub for dinner

Right!

Nice find Kim

Had a couple 73c poached eggs over some leftover oven fries

Enjoying things my wife's not a fan of while she's away and a freezer pull. A Kenji's SV gulf paprika and garlic shrimp recipe I loosely followed. http://www.seriouseats.com/recipes/2017/01/sous-vide-shrimp-garlic-sherry-smoked-paprika-recipe.html The bread was dipped in the marinade before grilling wifey missed out! Serious delicious r

Wife was away so last night was more of a snack but dinner last night was toasted Italian bread, cheese and quickly fried and crisp prosciutto

That's the best part. Inspiring others and being inspired by others. And around and round we go

Chicken, Chinese broccoli, snow peas and cashews.

A Benriner mandolins works well but I often just resort to using a nice sharp knife. Cut off the root end, cut in half and shred. But I like using my knives

Ok this was a combination freezer/fridge pull. Salmon from the freezer, cauliflower from the fridge but really needed to be cooked. Crossed posted on the what's for dinner thread

Had a head of cauliflower in the fridge which was the inspiration for dinner as well as my wife's demand that we eat more fish Cauliflower oven roasted and half way through I pulled it and gave it a toss in a tbs of tahini and put it back in the oven. Crap framed salmon seared. The fattier nature of the farmed stuff is a plus for me even if it isn't the healthiest choice. The texture is just fatty and luxurious.

My quest for flavor combinations starts as soon as I look in the fridge and freezer and ask myself "what can I do with all this......"? Usually there is one item in the fridge that must be cooked soon which is the focal point. In Bruce's example above it would have most likely been the spinach for me. And by the way the spinach looks fantastic!

@Anna N looks fantastic and right up my alley. Great use of ingredients that really complement each other. Sounds like what's for dinner. I'll be digging out some thighs from the freezer straight away

Appreciate you sharing your experience and suggestions Now I'm in the mood for some lamb shanks

Bay scallops and corn. Always a good pairing in my book

@Anna N Food Saver

Prime dry aged NY strip. Amazing how it continued cooking even after cutting. Tasty and the wine was nice

When I bought my first vacuum sealer I sealed a cut avocado without a pit, sealed it and tossed it in the fridge. After 2 weeks it was still green and no oxidation was noted. I was sold on the sealer. So if you have an avocado that is ready but you're not, vac seal it and it will hold up until you're ready

I recently stripped my 27 down due to cooking some bacon fat in mine and left it unattended just a bit too long. Pasty black glue formed. After scraping it out I put it in the oven and did a short 2 hr clean cycle. Worked like a charm. Even before that stupid incident I had a spot in the center that was a little sticky due to a drop of oil that dripped into my pan from the hood while seasoning. Was never right after that so hoping this gets it back on the right track

Yeah that was pretty nasty. I figured the black flesh would discolor the whole batch. I doesn't taste great either

That's a good plan of action I have the same smoker. Never expected it to last as long as it has

My ability to pick ripe avocados that aren't a little black in the center is poor when picking from the ripe bin at the grocery store. These days I've been having to plan a few days ahead and buy them green and ripen at home. So far so good

A couple of poached eggs over leftover black beans

Wow, that's a beautiful pie

I know those variety well. It was what I grew up with. We had a tree at one time when I was a kid