scubadoo97

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

We were collecting pits and grinding them up. My wife was using them for natural fiber dye. She was making felt from wool at the time. They make a really nice dye and a range of colors depending on the pH they are exposed to

The avocados were rich and creamy Hass and absorbed some of the juice. Wasn't really messy at all but a little messy is ok with me as long as it's justified by the taste. It really pushed my buttons last night

Well top chef judges seem to think it does ??? i think there is a difference between SV proteins and high heat seared same proteins. As much as I like SV I still prefer pan seared but the margin of error is quite small non SV. You have to really nail it

Burger night. Ground chuck burger with pan grilled onions and home fries and fixings. This was so delicious. Forget high end steak. I'm a a burger hound

Two separate meals or did you top the short ribs with the herring;)

So does SV make food dry?

Pretty sure we eat better than the vast majority. Food here rocks!

Looks pretty good to me Kim

Should have mentioned yours look really good

Bingo. Canned chickpeas really don't work well. Soaked dried beans is the ticket to getting the right texture I've made them but it's been a few years. I'm sure I posted pics here and sure it's been quite a few years. No sure why. Maybe because the last time I used a 2lb bag of dried beans.

Wow that looks good Shelby

Orange works well in bean salads. I often usually use a combo of citrus in mine. Orange give a little sweetness

I goofed and posted to the wrong thread as nothing in tonights dinner came from my freezer

No pics : ( but used some leftover mojo chicken from last night, shredded and cooked to dry a little. Then wrapped in toasted corn tortillas with shredded lettuce, cilantro, diced tomatoes, grilled onions and sliced avocado. Heat came from a little ground morita and guajillo peppers. They were tasty!

I so love them as well. After trying a bag of frozen I understood what people hate about them, but fresh-steamed, roasted, shredded etc. they're wonderful

Mojo chicken tonight with black beans and rice

I failed. I have a fresh chicken spatchcocked and marinating in the fridge while bags of frozen chicken parts lay dormant in the freezer. It was just easier to split a fresh bird then defrost the sum of its parts. Hanging my head in shame

Moe has high standards. Looks fantastic as always Ann_T