scubadoo97

If I had a bottle or two of the zin finished i may feel the same way. Things have a way of growing on me when I've had more exposure. So far I've only had a few sips of the port and zin finished and the 2004 over shadowed them in the tasting. So bottom line, I should have ordered both!

My preference as well when tasting them at one of Richard's lectures and I should have picked up a few when I last ordered the 2004s since it was significantly cheaper than the 2004 and would have been nice to have in the rotation

I understand and respect your position. I object to the use of the word "uncured" since its false advertising. "Naturally cured" is what should be used. Again a soapbox issue, I hate false advertising and scamming the public

I like turning leftovers into something new. In this case it was left over steelhead trout, roasted corn, asparagus and grilled zucchini. Made a dandy fish salad and cold vegetable side

Shain, that looks really good HingryChris, exactly. As long as it's vacuumed sealed at the packing house. It's been a while since I did a tongue. The last one I corned and wanted to SV but due to time constrains ended up simmering on the stove. Was still a tough bugger to peel

I wish they'd cut with the uncurred nonsense and phrases like "no added nitrates" since the product is replacing one nitrate with another but in the end it's still cured with nitrates/nitrites. Just one of my soapbox issues, sorry

Had some more Cobia to work through and stopped by a produce market on the way home so went heavy on the vegetables for this dinner.

Picked some fresh Cobia on the way home tonight. Used a few leaves of Swiss Chard and some left over beets as sides. One of my favorite fish

Roasted potato, artichoke and chicken wings. Need to do a better job of freezer Foodsaver labeling. I thought they were thighs until they thawed

Sounds like an adobo looks excellent

Fabulous dinners! @Paul Bacino I want one of those burgers Tonight after returning from a weekend trip i did a clean out the fridge dinner. Roasted beets, a couple zucchini and leftover salmon. Made a fish salad, grilled the zucchini and diced and tossed the beets with olive oil, balsamic vinegar and a drizzle of pomegranate syrup. The beets were the standout for me

Does this count? It use to be breakfast fare At the Tampa Airport

Yesterday was a break the fast dinner post Yom Kipper. My my wife made a spinish and cheese quiche and a baked French toast. My contributions were gravlax and chefsteps chicken liver pate'. Had my son and his girlfriend and my wife's brother over for dinner No picks of the full spread, just my bagel and gravlax

It is but you're not using very much in a spray so the exposure is small. But we all have different comfort levels

@liamsaunt every thing looks great. I want those potatoes

My aluminum sheet pans have accumulated stuff baked on them from my pre parchment paper days of using foil to line them. Now I never put food directly on them and always line with parchment so I really don't care how they look, but they looked well used edited to add, if you can find it Dawn Power Dissolver really works well on baked on stuff

I do roasted in the oven. But maybe a change is due. What's the benefit?

Green mole' with a couple of chicken leg quarters deboned and cut into cubes

Your pizzas look amazing.

Salmon and Swiss chard after noshing on a batch of baba ganoush from two big grilled eggplants. I was looking to maybe incorporate the eggplant into a dish but we just snacked on it while it took me a while to decide what to cook

Butter.... Cream is good too. Both is very good

Thanks. It is cream cheese. The bread is just a large baguette I picked up at a road side produce market. Lightly toasted This is is too easy to not do as often as you like. The only thing to measure 2:1 salt to sugar. Dill went on with the dry rub and fresh dill added after rinsing and desalination. Because of the thickness and time under salt the water soak was short. Like 30 min. I more often do a wet brine and cold smoke but with this thin filet I just decided to keep it simple and change the flavor profile from Nova lox to gravlax

Home cured steelhead trout. The filet was not very thick so only cured it for 2 days and it had lost enough moisture.

A quick dinner of an airline chicken breast with roasted potatoes, roughed up prior to roasting (thanks donk79) and a beet and feta salad

Host's note: this is part of an extended topic that is broken into segments to improve server efficiency. Click here for the previous segment. Had a BLT for lunch today