scubadoo97

Shrimp roll looks fantastic i would have sworn you worked as a professional chef. Your food is always amazing! i understand the need for diversion

Thanks. I did pesto the last time I had tops. Was recently looking at a recipe by Michel Richard. A little more involved but looked good. I may have to give it a try

Thanks. I have a bunch of carrots with tops in the fridge and need ideas to use the tops

Hearty breakfast PH. Are those carrot top greens?

I sent photos and filled out a form at the GM website to get coupons for replacement of 3 cans of Wondra. The UPC code was the same as well as the month and year on the bottom of the can. They responded mine as not part of the recall. The date on the bottom of the can was off by 3 days. I thought that was interesting since several months were included in the recall

Went really simple this morning and made Pan con Tomate. Didn't want to waste the tomato water. My wife commented it needed vodka

The start of something good this morning

Nice!!!

Most Brewers know cans are better at preserving their product. For some it's the public misconception that bottles equal a premium product. For others it's all about cost of putting in a canning line. Today there are companies that bring their canning line to you for a price that maybe more ressonable for the smaller Brewers

Smoked steelhead trout with salad and garlic toast

Some farmed salmon with blistered string beans. The salmon was brinned briefly in a 10% brine and cooked sous vide 122f/40 min. I wanted to sear the surface but it was too soft to handle much more than putting it a plate. The temp/time might be better for a less fatty fish. Tasted good but very soft

I sorry to hear. My wife can attest, I get cranky if I don't get to cook something every day. I have a problem I'll admit

I like to slice them up real thin, sauté them with a little onion and pop a fried egg on top for breakfast. Good way to start your day

A few chicken wings from the smoker served with a non mayo "Greek" potato salad with oilive oil and oregano and an arugula salad

@Steve Irby fantastic! Those heads and shells make the best stock

Those look wonderful. No wonder you sold out

Went for something snack like for dinner after munching on hummus and chips earlier pounded out a small chicken breast, sliced it against the grain into strips and dredged it in Zaatar then dusted it with Wondra. Sautéed in olive oil then sliced it into small bite sized pieces. Made Zaatar chicken quesadillas with what's sold as quesadilla cheese and arugula

I know. My wife was getting boxes of sheep hair from Australia and New Zealand to make felt for felting projects. Some funky smells when you first open the box for sure

Ok that just made me laugh Jo. It's hot here and humid as well, low 90s. Multiple dips in the pool between doing some yard duties. AC set at 78

Thanks ninagluck for the inspiration on the corn fritters and blue_dolphin for the smoked canned tuna idea. It was what's for dinner. They both went well together

Okay this peaked my interest. Two cans of Bumble Bee solid white tuna was smoked today over apple wood in my electric smoker for a couple of hours. Figured the smoking and heat would dry it out and could only make it better. Worked really well. Thanks for the inspiration blue_dolphin

That's a ton of work. Second the floor fan. Would love to see the results of your labor

Looks fantastic. Love breakfast potatoes and it was what I made to go with a fried egg this morning

Great color on the ribs Shelby. Fun in the toy box

I'm an off the cuff cook most of the time. Look in the freezer and fridge and ask myself what can I put together. I'm think there are are few of us around here. Tonight was a perfect example. Wife's working on an art project inside and I'm outside in the pool house on guitar jamming to old rock and roll. Play lead like I cook. Can't read a note but my fingers tend to find their way most of the time. Most of all I have a good time. Tonight I looked in the kitchen and found some mini peppers that had seen better days, half a shallot, a few mini yellow tomatoes, some sliced mango and romaine. In the freeze I had a small vac bag of Patagonian scallops. Got to work and sliced it all up and seasoned the scallops. Cooked up the shallots, most of the tomatoes and peppers with the mango to make a cooked "salsa" then hit the scallops with Wondra ( I love this stuff) and gave them a quick flash in the pan. Toasted some corn tortillas on the camal, layered it all up and it was dinner. There is a certain gratification of turning very little into something tasty