scubadoo97

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.

Really didn't mean to offend. Your yum is my yuck and visa versa

Looks better than the trash they serve at McD's

I'm attempting a white ramen soup with a SV chicken breast, stock from yesterday's two chickens and enoki and white beech mushrooms. Just off the cuff stuff from what's in the fridge.

Got my $27 out of those two birds. The heart were cooked longer in the remaining sauce until tender and over 1/2 gal of stock just went into the freezer. 2 leg quarters are on the smoker at the moment. These were so good the other day it demanded a repeat.

Cook's treat after breaking down 2 organic chickens from Costco. Shallots sauted in butter, then livers added and browned. Marsala wine added and flamed off then a touch of cream was added to finish the sauce.

I'm a fan!!!

A quick make due Pad Thai for an early lunch. The steam fogged up my lens

@HungryChris envious!

I had left overs of dinner from last night. Braised cubes of lamb shoulder seasoned with Greek oregano, onions and garlic, yogurt and lamb stock. Riced added as it was cooking down. Simple stuff that I find very tasty and comforting. Left overs tonight got more yogurt on top to moisten and give it that bright kick and some mint from the garden

Never had the bread, but just the thought of brazil nut breads makes me say "I want that"!

Lots of good suggestions so far. Chicken confit with the dark meat. Mexican mole

I'd have an Anova just to defrost stuff from the freezer in half the time. The fact it can cook food is a plus

@mgaretz Now I find this much more interesting and flavorful than seared tuna Looks wonderful

I don't see boneless skin on thighs in my grocery stores. But it's pretty easy to debone a thigh and you get that nice bone to save and make stock when you have a bag full

One of my wife's favorite things. Seared raw tuna. Edamame and roasted cauliflower sides, although some more roasting of the cauliflower would have been beneficial. Personally I find seared tuna kinda boring

BBQ chicken tonight with a side of collard greens

Crab cakes with slaw and corn relish. Just love that corn

I don't think it takes out the onion flavor. Just the harsh bite which can mask the onion flavor. YMMV

It's too darn perfect