scubadoo97

That looks great Dejah

This is a 23 day dry aged rib eye cooked SV to 123f then finished in a cast iron pan smeared with the magical browning powder

Just a little bit of steelhead trout over roasted brussel sprouts

I do a broken yolk and try not to over cook it but the time spent browning on a hot comal is pretty short

Thanks. Your Cottage pie sounds and looks delicious and I could absolutely eat that for breakfast. The egg roll up was pretty simple. Just a fried egg on a flour tortilla with some diced tomatoes, sliced mini multicolored sweet peppers, romane and a little cheese. I used a cast iron comal which seems to stay on my range. My secret to keeping it sealed while browning on the comal is to smear a thin film of uncooked egg white on one edge of the tortilla before rolling. While browning this turns to food glue.

I'm finishing a blind tasting of 10 Apple brandies. Some calvados and some American apply brandy. So I now have a limited frame of reference as to different styles I recently used some of my sample leftovers in my ChefSteps chicken liver pate. But that's been the extent of my cooking with apple brandy

It's been 7 yrs since I made some baklawa. Used ChefCrash's method although my inexperience shows

I make meat mixture but use store bought flour tortillas which work really well and because I've had them out and sometimes the dough is too thick IMO. Or maybe I'm just use to them thin

A couple of lahma bi ajeen really hit the spot for lunch. A bird chili sliced thin on top took it over the top

Rummaged the fridge for leftovers. Had leftover Patagonian scallops and shredded brussel sprouts from the other night and I was digging into a bag of Lay's salt and pepper kettle chips while contemplating dinner, so said why not

@mgaretz my kinda weekend breakfast and good for weekdays too.

Tonight I made Thai/Viet fresh rolls with shrimp. My rice paper rolls always come out stickier than when I order them out. The papers where even a touch stiff when I placed them on the board to prior to filling and rolling. What's the secret?

@robirdstx I am a huge fan of parchment and have really only been aware of its wonders for maybe the last 8 yrs or so How did I miss this one?? I buy the big two pack at Costco and hate to ever be out of it.

Made lahmajoun this evening. Served with a salad these are the ones heading for the fridge which will make a nice quick meal. Flour tortillas make this a little easier than making your own dough

I haven't done them enough to have the time/temp nailed down but 375f for 30-40 min would be a good start. Too often I do what I seem to do best and just wing things off the cuff.

Anna, I scrape them of any connective tissue so they are nearly pure skin before baking. Because I can't see them between the sheet pans I have a tendency to over cook them if I'm not attentive enough to check on their progress.

Brining may help flavor wise prior to SV if you find them utterly bland

The best thing about chicken skin in the bag is that it will have rendered the fat and after drying will crisp up nicely. I put skins between two sheets of parchment and sandwich it between two sheet pans before sliding it in the oven. No mess and they come out flat and crisp.

Patagonian scallops over shredded brussels sprouts. Hard to get enough color on them without over cooking. Tasty and sweet

I've been doing mushroom omelets the last couple of days after getting the big basket of crimini mushrooms from Costco. A nice break from pita and cheese or fried egg and toast which is the usual fare

Heading out for a weekend of continuing ed and it's clean the fridge out night. Had a basket of mushrooms that needed to get used. Saved enough for a mushroom omelet in the morning. The rest was used for a chicken Marsala. Served over mashed cauliflower

Looks like some sampling is in order.

I followed it but my livers were from the fridge after cleaning and my clarified butter turned in to mini cubes. I also got a butter cap on the ramikins after 90 min cooking but followed the recipe per ingredients. Still very tasty next time I'll process the livers longer before adding the clarified butter edited to add I did process it in a VitaMix

Lunch was a few slices of toasted bread spread with the Chef Steps chicken liver pate.

If I'm tasting a new aquisition I'll start neat and titration the proof down to find the sweet spot. To me the Old Weller Antique proof of 107 is a sweet spot for a lot of pours. I've been enjoying some of the Booker's Round Table selections which are ~ 125 pf +/-. Some of these I enjoy with an ice cube or two and enjoy all the different flavors that develop as the ice melts and the proof comes down. I don't think the proof goes lower than 100 before I'm ready for more.