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scubadoo97

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Everything posted by scubadoo97

  1. Love peppers in all colors. Especially love the little mini sweet colorful peppers that are a common find in the grocery store
  2. Short time to eat after getting home from work for a lunch break. Had some small pieces of steelhead trout that I seared a few nights ago. Chopped it up and used it to fill some Cuban bread I toasted. Arugula gave it some more color and a peppery bite
  3. Did a reach and grab and came up with some chicken tenders. I have a head of broccoli that I just cut up. Now just need a breath of inspiration. Tick tick tick, oriental chicken and broccoli. Didn't have all the traditional ingredients. It was a mix of Chinese and Japanese ingredients to make the sauce. Did a velveting technique on the chicken. This always produces such a tender end result. Not exactly sure why corn starch has such an effect but glad it does
  4. Nothing wrong with your childhood meatloaf
  5. They look really nice and tender Shelby
  6. This morning I stuffed an omelet with a corn and red pepper dish from last night. There is something I like in the combo of eggs and corn
  7. Lunch was a cabbage/carrot slaw from last nights BBQ dinner
  8. A pour over will certainly give you a cleaner cup compared to the French press and with the finer grind the ratio of coffee to water will be less but not by a lot. Pour over is in essence the same as drip but you have more control with the flow rate and volume
  9. @chefmd it sure is
  10. I was just doing a round of stove top seasoning today. It was my first method then did an oven round but I felt they still had a long way to go as my No27 still had a bluish tint in areas. 6-8 rounds on the stove top today. Warm, thin coat of flax, heat up to around 600f for a few minutes, never saw much if any smoke, let cool and repeat. Blacking up nicely i may continue with a few more rounds tomorrow
  11. Chuck off the smoker. Unlike brisket there are several muscle groups. Sliced some and pulled most of it and gave it a light coating of BBQ sauce
  12. I think you made a wise decision. It would my choice as well
  13. Pulled this out of the freezer yesterday. Good thing it didn't fall on my toe. Hit it with rub after it thawed and tossed on the smoker this morning
  14. @Ann_T serious drool!
  15. It was during organic chem that the cooking light bulb went off for me. This plus this equals this
  16. I was a Chem major at one time. I'm more interested in concepts than equations
  17. Anna, this is not fair. This is what I do most every day. I just put over 12 lbs of chuck roast and 2 chickens in the freezer
  18. Ann, dusted with Wondra and pan fried in a splash of oil
  19. scubadoo97

    Fried Polenta

    If was like grits you were on the right track
  20. Went out deep sea fishing yesterday. 50 mi. offshore fishing in 130-150 ft water. Got rougher than predicted. Areas with structure were less than stellar. Small legal snapper caught made a great ceviche on the boat. Done two ways. Asian and Mexican. A few legal lane snappers made its way home
  21. In reality I agree the cling wrap is equally effective if you don't have a lid
  22. A big a$$ burger with grilled mushrooms and a porter cheese from Aldi. Corn relish side
  23. With a Cambro with the lid cut to house the Anova and a little bit of insulation around any gaps around hole in lid I loose very little water even when doing a 3 day cook like when doing oxtails. Maybe half an inch in 3 days but the temp is not too high on those cooks. Still minimal evaporation. What condenses on the lid falls back in
  24. @robirdstx so simple yet looks so delicious. Unusual as breakfast fare, although not too different from grits, but I would absolutely eat that for breakfast
  25. Ann_T you nail it every time
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