scubadoo97

Shain, those look great!

I smoked a point end corned beef yesterday to make pastrami. This morning used the ends and chopped them up and mixed with a scramble egg for a pastrami and egg sandwich on toasted Cuban bread. Topped with some baby kale so it sounded healthy

Dish determined on the fly. Shelled the shrimp and used the shells to make stock along with lemon zest, green onion and garlic and cooked some Korean noodles in the stock. Browned the shrimp in butter with zest, green onion and sweet basil. Used some of the zest, onion and basil to top off the dish. It was one of those dishes where I just said "damn, this is good, wish there was more". The shrimp were plump and sweet

As hurricane Hermine brushes by I have some jumbo shrimp thawing. Dish to be determined

This is what happens when my wife is late from work. I play in the kitchen. Leftover salt cod and potato mixture that was used for fish cakes Sat night were fried and served with a garlicky homemade mayo. The texture of these quenelles was far superior to the cakes that were shallow fried the other night. These were light as a feather.

Looks like my first 3 from Masters of Malt. The bottle shape is different compared to the ones distributed in the US which is the same bottle used for Doorly's. I love this rum. Can nose it all night but I'd rather drink it

Thanks Shain! Had to look this one up

Lunch is deconstructed hummus. I had some cooked chickpeas in the fridge which I seasoned with salt, garlic powder a good dose of olive oil and a drizzle of tahini. Ground cumin would have been nice but I was lazy and hungry

I have some black mission figs simmering with sugar and a splash of lemon juice on the stove at the moment

Tonight I made a chicken roulade with part of a chicken I boned out over the weekend. Lightly pounded half a breast and rolled it up with the beet greens that were in the fridge and covered it in the chicken skin of the breast. Cooked it SV @ 143f for about 2 hours. I could have pulled it earlier but my wife had a late meeting she wanted me to attend so SV seemed like the best way to go

A runny fried egg on top of beet greens and fine diced stems

I took your lead seeing a couple of Georgia peaches that were ready to be eaten on the counter. Thick slices of toasted Cuban bread with slices of French feta topped with sliced peaches. Really was was a nice combo

That sounds really good. Another combo with chipotle I make often is guava paste blended with chipotle in adobo. I keep a jar of this in the fridge at all times. The flavors really work well together. Fabulous on grilled food and in stews as well as other things. Very stable in the fridge and will last a long time

Glad this fish didn't posses those rank qualities or I'd be eating it solo

The flavor of this fish was not fishy at all. My wife wasn't loving the texture because she was expecting it to be more like fresh fish and it was a bit firmer overall I'm real happy with this product. Again it was refrigerated and not dried out like some salt cod and was skinless for the most part . I'll be back for more when I use the last fillet. I'm planning on doing fish cakes next. The firmer texture should work well in that dish

Corn cob stock really pushes the corn flavor up a notch

I agree completely

A big salad at home then beer at a local brewery and pretzel bites

Garbanzos con bacalao

Well my attempt at salt cod was worked rather well. A day and a half of 3 water changes a day and there was some salt noted in the fish but it wasn't salty. Over all I was was happy with the dish garbanzos con bacalao served with crusty bread drizzled with good olive oil

I use a turbo oven to roast coffee

Soaked yesterday morning and did 3 water changes through the day. This morning the soaking liquid was only mildly salty. I'll do 2 water changes today and do a quick taste test of the flesh to make sure it's not still overly salty later today. My my plan is to improvise a recipe from Jose Andres using garbanzo beans in a garlicky paprika/saffron flavored sauce. A tomato base would work nice too. Maybe a combo

@robirdstx that looks delicious

I recently used a Umami DryBag to dry age a boneless choice rib loin for 23 days. I had wet aged it for about 40 days prior. Just portioned it out and cooked one steak tonight. I ended up cooking it SV @ 133f for 90 min. Seared it in a cast iron skillet with some butter and pulled out my searzal which I haven't used in a long time to hit one side while the other was searing in the butter. Sides were a salad with corn and chickpeas and roasted beets with French feta i wasn't thrilled with the texture from the SV method. The next one will go on the gas grill or CI skillet

Just bought two bunches of beets yesterday. Roasted the beets whole and cleaned and prepped the greens for later use. The greens never go to waste. I will braise them with a little fine diced onion and a splash of vinegar like with other greens. A runny fried egg on beet greens makes a dandy breakfast.