scubadoo97

@chefmd funny and is a good description of my meal planning, if you can call it that.

Good to know. I'll try to order if it's still available. I tried to contact them to insure a Wed delivery so I can be home to receive it. Over an hour wait by phone and no special instructions line on the online order page. Frustrating

It is a good deal and one I've been pondering since a friend sent me the link. The breast look super big and plump. My only concern is the shipping part. It's been warm in Fla. I'd hate to find them thawed when I open the box even though they are shipped with dry ice

I had the leftovers of a black eyed pea salad I made several days ago. I needed something quick before getting back to work. Love these type of cold bean salads. They just get better

I have to post an addendum to my previous post above. I opened up the second skirt steak from Aldi and under the fat I did find a considerable amount of thick connective tissue. I did a meticulous job of cleaning it and also removing the cellophane type tissue on the meat but a lot of that also ran through the meat fibers and I wasn't going to tear it up to try to remove that. Will see how this second one turns out before passing final judgement

After reading some posts on Vivian Howard's book Deep Run Roots, I noted that season 4 was on the PBS website but has not been picked up by my local PBS stations. After watching episode 1 I had to do something with spring onions that were growing in pots out back. These were re-grown from the root ends of onions from the market sautéed them then added corn cut off the cob along with some fresh basil from the garden. Simmered in a little cream and half and half then topped with Patagonian scallops. Served with a side of sliced mini cucumbers and tomatoes with a dressing enhanced with green onions. Yes it was rich but darn tasty!

I picked up a couple of skirt steaks labeled plate skirt steak but based on its width, total lack of tenderness and price of $5.49/lb I'm inclined to conclude its inside skirt. It had a fair amount of fat on one side and I didn't notice a membrane but the next one I open will be inspected very carefully for any membrane. This last one was marinaded, cooked medium to med/rare, cut across the grain and as tender as shoe leather

Care to share?

I avoid molecular gastronomy as much as I avoid baking even though I do own a couple of gram scales

Touché

Exact measurements are really only important with baking

Oh no! Confirmations show I ordered 2 23cm pans. That's what I get for ordering stuff while still in bed way before the sun comes up. Sent an an email but haven't heard back from them

@btbyrd Thanks for posting. A 23 and 27 are on their way

Cilantro to me is the flavor of Mexico. Although now I associate it with Asian dishes as well

Yeah, I toasted the pine nuts in the micro and your right, it really brings out the flavor

Cart. But both. Need to edit

An Aldi dinner. While picking up a couple of VitaMix knock off blenders the other day, I loaded my cart with all kinda goodies. Aldi had improved a bit from my last visit a few years ago. Lots of cheeses, meats and veggies went home along with the blenders. Tonight, portabello raviolli with lightly browned butter, pine nuts and parmesan cheese, asparagus and salad. With a nice Pinot it was very satisfying. I go kinda heavy on the pine nuts. I love'em

I wing it most of the time based on what's in the fridge/freezer and counter top. When I'm shopping I buy what looks good or just calls to me. Sometime I have a vague idea of what I'm going to do with it but that can change on a whim. I don't meal plan at all and usually just look in the fridge after work and think, what can I put together whithout taking too long. Even when doing SV which takes some planning I'm never exactly certain what the final dish will be. As as my wife says, "always a surprise".

I did tonight and it was tasty

I did the same thing with marbles and whisky stones. Well they were worthless as whisky stones but made a good weight for SV. I vacuumed bagged them and then added them to the vacuumed bag of whatever would float but a couple of spoons is as good a method as any

OMG a pear is an amazing fruit when ripe.

Left overs

Pretty much how I do it too except the Worcester which I'll have to try. I mix mine up in little saved jars and shake

I just made a dressing of a mix of citrus, orange, lemon, lime juice and zest along with apple cider vinegar, a shot of mustard, a small diced onion and a mix of olive and grape seed oil to go over cooked and drained black eyed peas

Just picked up 2 of these Aldi Blenders. The jar fits on my VM base and works but the Aldi base has a safety feature where the jar has a pin that depresses a switch on the base so my VM jar will not trigger the base to work. Certainly a cheaper build, but close to 90% less than a VitaMix it's a no brainer