scubadoo97

Tonight I made lahamagine for dinner. Flour tortillas makes a good sub for the traditional base.

@FrogPrincesse and @chefmd both right up my ally and both look delicious

So did Florida. 'Bout time, I feel a migraine coming on

White bean chicken chili tonight. Broke down a chicken. Used the white meat for the chili. The leg quarters and wings will be used at a later date. The carcass made the base of the stock along with the bean liquid We really dug the chili. Onions, garlic, celery and carrots were the aromatics along with parsley and a touch of cilantro, poblanos and jalapeño for depth and heat

Nice selections

Drinking coupious amounts of bourbon while watching the poll results

I had ground about 9 pounds of a mix of chuck and rump roast yesterday into 6 oz burgers for burgers and what not. Tonight was burgers with Limburger cheese as we watch the election results while holding our nose. Just kidding on the Limburger. Home fries was the side for the burger. I'm having tremendous results with par boiling the cut potatoes and roughing them up before roasting in the oven. Something I picked up here @ eG

Green peas and rice seasoned with ground coriander

Breakfast was a little unusually, what else is new. French bread topped with mashed green peas topped with cheese and browned in the toaster oven

Breakfast took a different turn this morning as I was looking in the fridge for what can I do with what's there. I had opened a can of piquillo peppers yesterday that was found in the back of the pantry, while doing a clean out, that I didn't know I had. They stilled looked good so in to the fridge they went. Wasn't sure how I was going to use them but now seemed like a good a time as any. Grab some hot pepper jelly and a can of Valbreso feta and stuffed those peppers. Also saw some fresh string beans that I had bought that hadn't gotten used so grabbed some of those too and shaved them thin. A sharp knife is a wonderful thing! The beans were cooked in olive oil on a low fire followed by the stuffed peppers. I get the biggest cooking thrill from making stuff off the cuff that turns out well. Probably why I do that most often. It's like "hey that worked"!

A quick BLT for lunch today or I should say a BAT

@frogprincess these are my kinda favorite meals. Slow braised. Looks so tasty

Dry aged NY strip with grilled peppers and roasted butternut squash

Looks great! How was the texture?

Was your octo frozen or fresh?

Sharon and I both worked late so it was a last minute "what can we eat"meal. The last of the oxtail. Fried it up with cilantro, diced jalapeño and BBQ sauce. Jalapeño chips as a side.

@chefmd. Looks perfect

Dinner was a mix of cultures. While cleaning the pantry I found a couple bags of dried split favas. This was used to make bessara. My first time making this Moroccan dish. Pressured cooked the favas then drained and open pot cooked them with chicken/turkey stock, carrots, celery, onions, bay leaf and garlic then puréed it with the immersion blender to a smooth pasty soup. This was refrigerated until later this evening. To finish the soup I sautéed lots of fine diced garlic and parsley then added this to the soup along with some water to thin it out a bit before serving This was followed by oxtail tacos on corn tortillas I'm getting some mileage from those SV oxtails

I'm a soap and water kinda guy in the kitchen. Sterilization is rarely needed in the kitchen i remember an experiment we did in a microbiology class many years ago. A glass slide was inoculated with a given bacteria and the slide was wiped with a dry paper tissue and cultures taken from the side and placed on an agar plate and incubated. Very little if any growth was seen

No time for a pic but dinner was a burger and home cut fries

Understood. what's the longest you've held your nog?

Everclear is listed at both 190 and 151 proof or 95% and 75.5%. I only see the 151 on on shelves. I keep a bottle for use in making spray disenfectants when traveling on planes and in hotel rooms. I also used it to boost the proof of a cheap bourbon used to season the 5 liter barrel on my bar which is used mostly for Manhattans

Still working my way through some oxtails Tacos would have been nice but no tortillas in the house

Small batch? Nicely done Nina. The Spirit of the holiday. Being a whiskey fiend and far from a purists I like the flavor it brings to the table. Need to start saving empties for the nog

Came home after a visit to the Dunedin House of Beers and was kinda hungry and feeling the couple of beers with nothing made for dinner. Used some Patagonian scallops to make some scallop cakes. Used Lays jalapeño chips and panko as a binder and panko as a crust. Use what you have, right? Had some leftover roasted corn and sliced some snow peas as a side which was given a quick sauté. A tarter sauce made from sliced dill and sweet pickles, Dukes and a shot of sriracha.