scubadoo97

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

@blue_dolphin That looks amazing

@Okanagancook looks delicious. Did you cold smoke your own trout?

I had a bag of corn from 6 ears of corn I had toasted, cut from the cob and froze a while back before leaving town. Made Mark Bittman's corn chowder tonight for dinner. The stock was made from 1 qt of corn stock and 1 pint of chicken stock I pulled from the freezer. Tasted rather corny. It was good

Absolutely. That's one of the flavors that makes it so addicting. I used 2 cans of coconut cream

@Patrick S looks really delicious I hit up an Asian market on the way home. Made a panang curry dish. Using cubes of white chicken, eggplant, baby bok choy, string bean, carrots, peppers and shallots and Thai basil. Between the sweet heat and all the flavors it's red light food for me

Will have to try Bittman's recipe. I cut about that much from several ears and frozen it before heading out of town a few weeks ago and have a couple of big bags of cobs in the freezer. I try to reuse anything I can to maximize flavor although the last time I put a bunch of cobs in the pressure cooker to make corn stock I found it very subtle in flavor. Maybe I scrapped too much from the cobs