scubadoo97

@rotuts last time we were in Bodega Bay several years ago, no Abalone but wolfed down a bunch of oysters that were super fresh and delicious

November 24th 2002 was my join date. Back when Anthony Bourdain, Shawn Brock, Wylie Dufresne and many other chefs were active members

Happy living on the Gulf coast .....until the next hurricane watch😬

No pics 😥 but mahi fillets cooked in the Darto pan with sweet potato cubed up and roasted in the counter oven, along with a mixed green salad. And wine! pushed my buttons big time

I have several 6 oz burgers patties ready to grill Son’s 34th birthday. Hand cut fries ready for the oven. Burger and fries, what’s not to like. Will please every one except a vegetarian which will not be in attendance

Breakfast was an over easy fried egg on a piece of cornbread

I can’t imagine this pan warping Ever!

I’m guessing heavy. It’s got some serious weight

Cooked a couple BSCB yesterday Got to love the heavy carbon steel Darto pans for getting some good color on the meat

Made kale soup with chicken the other day

Yes, in the time it takes the roll to toast on all sides the lettuce doesn’t get too wilted

Flour tortilla, egg roll ups this morning. Fried egg on warmed flour tortilla with shredded lettuce and diced tomatoes and cheese. Rolled and toasted on the comal.

I can’t imagine how they can be confused We’ve pick some brandy and apple brandy barrels at Copper and Kings in Louisville. They are distilling their own but most of their products have been sourced brandy from California and barreled on site

I’ll eat Brussels sprouts just about any way. Love them. My most common method of prep is cut in half and roasted in the oven but shredding them and cooking stove top is a close second

I recently purchased a 6 qt IP Max. I jumped in SV at the beginning before circulators became mainstream and own 3 immersion circulators. I like that I can use different sized vessels to SV in. Last year I started a packer brisket in the Sv bath before finishing on the smoker and grill. Not sure I want to pull out the IP to SV

@Kim Shook the potato was Yukon Gold and hand grated on an old box grater. And the other ingredients were a small onion, egg, a little matzah meal, some starch from the potatoes and a little salt which was used to season and pull some water from the potatoes. I used a big ricer to press out as much water from the shred that I could before mixing

Grouper on latkes

I’m a roasting fan. I’ve been roasting cut carrots, parsnips and mini potatoes on a pretty regular basis. Maybe once a week at least. Just love it Never get bored

Had my son, his Gf and my BIL over for a Hanukkah dinner Latkes were on the menu

you had me at roasted okra

@ PastaMeshugana Hopefully your sense of taste and smell return. Years ago I had that happen after a very bad viral infection. Lost it for well over a week. Scared me to death as I had used a nasal steroid and read (on the internet) about people permanently loosing their taste and smell after using. It was very likely a coronavirus, just not -19

Looks very much like Alton’s loaf method. Last time I made it was in 2007 as I can see from the time stamp on my photos flavor wise it was quite good and very close to the local gyro joint. Used the oven the first time and baked it on the grill the second time to get

Franci, the big shark hanging out front should been the tip off to move on 😉

Got to love a mess of chicken livers. Looks delicious

excellent crust on the fish Excellent sear on the fish. The puy lentils are something I like to use as a base for fish as well. Everything looks delicious