scubadoo97

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.

For cooking or desalinating? I'm reading this thread with interest. I picked up some salt cod from a Greek market today. Not hard and dry. The fillets are quite pliable but covered in salt

Chicken Massaman curry tonight

Shelby looks like you've been making it all your life. Looks perfect to me

Last night I did a few wings. First in the smoker for a couple of hours, then finished on the grill to crisp them up a bit

It sure is. Gorgeous

Multiples of Booker's Round Table selections and lots of this, Foursquare 2004 Exceptional Cask rum

Lunch was the leftover uncooked Patagonian scallops and green beans I had in the fridge

Just playing around with things near by. Was thawing out some Patagnian scallops. Wasn't sure what to do with them. Had a bag of oranges and a pack of grape tomatoes in the fridge and mint growing outside. Put together this simple crudo. A hand full of raw scallops sliced, a single grape tomato, dressing of half an orange with pulp and zest with a touch of salt and a small drizzle of olive oil. I'm making some more it was good!

Homemade dashi with soba noodles and salmon. The veg was bok choy, carrot and celery with Thai basil for a flavor punch

.Tonight it was seared corvina over a left over corn and steak "relish", sweet potato oven fries and salad. The fries were the take away. They were addicting

@kayb can I like twice? I don't think you have anything do worry about. I suspect your knives are scary sharp

No, Make that 170f

Four four packs of chicken thighs went into the bath @ 170f for 6 hrs or so. Seasoned with salt, sprigs of thyme, bay leaf, rosemary, garlic, butter and olive oil. To be continued

Tonight I made a Mexican street corn steak salad. Charred the corn and used the typical ingredients that are smeared on the street corn in the dressing which is not shown in the photo. The steak was the small end pieces from prepping a whole tenderloin

It was all about the tops Seriously it was. When I see bunches of carrots with tops I think they look so good, but what to do with the tops. I've cooked them like greens but while good I was looking for more. That's when I ran across the Michel Richard's recipe for braised carrots in an orange sauce with a carrot top purée. It looked so good I had to give it a try. I have to say the results were worth the effort. It was a nice foil to mashed potatoes with shaved brussel sprouts and wild sockeye salmon. The flavor of the carrot top sauce was really good and enhanced the carrots so well.

Wife's away so a green light to anything porky. I had SV a small slab of pork belly a while back and froze it in 2 inch blocks Broiled it it with a glaze of orange juice, butter, soy sauce, sweet chili sauce, palm sugar and a little 5 spice powder. Made a nice small meal

@David Ross sounds like it was well balance. I'm need to make that soon. Looks delicious.

Assuming they were peeled. As much as I like peel and eat shrimp, if I'm eating a pasta and shrimp dinner, I want the shrimp peeled. I'm not coordinated to do both and stay clean

Sounds good. After a 6 mile beach walk I had a couple of Manhattans for dinner and a hand full of nuts