scubadoo97

That looks so delicious

Glad to see you back Bruce!

Time to come out of the closet

I'm looking forward to doing them. Not too different from their crème brulee except the sugar and cream

The flat bottle is the small batch at 45%. Not my favorite either

I certainly see your point Anna. Currently I'm not trying to clean out my freezer(s), just cook from them as they are at max capacity. They hold everything from meats, seafood, stocks, grains that tend to get buggy inside, to spices, and a few other things that freeze well. Even though the grocery store is not far away the freezer affords me convenience and a wide variety of items to cook from. And like Martin I stock up on good priced items

Love peppers in all colors. Especially love the little mini sweet colorful peppers that are a common find in the grocery store

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

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

Nothing wrong with your childhood meatloaf

They look really nice and tender Shelby

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

Lunch was a cabbage/carrot slaw from last nights BBQ dinner

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

@chefmd it sure is

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

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

I think you made a wise decision. It would my choice as well

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

@Ann_T serious drool!

It was during organic chem that the cooking light bulb went off for me. This plus this equals this

I was a Chem major at one time. I'm more interested in concepts than equations

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

Ann, dusted with Wondra and pan fried in a splash of oil

If was like grits you were on the right track