scubadoo97

@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

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