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Everything posted by scubadoo97
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Love peppers in all colors. Especially love the little mini sweet colorful peppers that are a common find in the grocery store
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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
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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
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Nothing wrong with your childhood meatloaf
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They look really nice and tender Shelby
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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
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Lunch was a cabbage/carrot slaw from last nights BBQ dinner
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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
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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
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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
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I think you made a wise decision. It would my choice as well
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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
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It was during organic chem that the cooking light bulb went off for me. This plus this equals this
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I was a Chem major at one time. I'm more interested in concepts than equations
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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
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Ann, dusted with Wondra and pan fried in a splash of oil
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If was like grits you were on the right track
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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
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In reality I agree the cling wrap is equally effective if you don't have a lid
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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
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@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
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Ann_T you nail it every time