scubadoo97

@liamsauntLooks fabulous!!!

This morning for breakfast I made a large mushroom omelet with a side of sliced mini variety tomatoes which cut the richness of the omelet a little.

RRO, just over the top. Looks delicious

Thanks for the warning. I'm near the end of the jar in the fridge but have not had the crystallization issue. Maybe we are going through them at a good clip.

I've made them a couple of years ago but recently got hooked on the Luxardo Maraschino cherries after barrel aging Manhattans and after shelling out for a small jar, went ahead and ordered a 6.6 lb can off Amazon. I'll be up to my elbows in Maraschino cherries for a long time. 3 14 oz jars was about the same cost as the 6.6 lb can. Figure the syrup is so thick that they will last a long time in the fridge without a loss of quality.

Dinner tonight was an aged NY strip, grilled over grapefruit wood and left over baked potatoes repurposed with a roasted kale, garbanzo bean and pine nut salad dressed with a balsamic reduction dressing.

@shain I have never seen this before but obviously yours looks delicious and way less labor intensive than rolling

Glad I have the original one which appears to still work

Nice!

@liamsaunt going to be hard to leave that view

I've done it when I've cleaned a whole grouper but these I bought. It takes more time to cut out the cheek than to slice a whole filet off but then I'm not a pro

Grouper goes for $18.99/lb. the cheeks are a by product but do take some time to harvest

I used the last of the grouper cheeks tonight, a romaine salad with leftover potato salad on top. I need to buy these more often when I see them. At $7.99/lb they are a great buy

I picked up some grouper cheeks for dinner tomorrow. Been a long time since I made them so needed to experiment on timing and doneness. Seared in a cast iron pan with some butter. Seasoned with salt and paprika and dusted with a fine matzo meal since I was out of my trusted Wondra. A small potato pan fried for a side They were just done at the middle but a touch chewy. I think I lwould like them a little more flaky so will try cooking just a minute longer tomorrow. The cheek is texturally a little different from a fillet

Grew up with fried eggplant we called banjan which would possibly go in a pita or other bread for a sandwich but no hard boiled eggs like in the sabich

Love the name of the restaurant

Cast iron works real well

The last couple of breakfasts were watermelon and French feta

We are a bit disadvantaged here in Fla. not a lot of small independent farms. And to quote one of the people in the report who over sees a few local farmers markets. Hey it came from a farm

No doubt you help make this Syrian family's arrival to the US a bit more comfortable. Kudos to you and your humanitarian reach out to those in need. Your food looks delicious. Me, I'd hit that big plate of mujadara. Love that stuff.

Ah the 70s. Curiously I got the cooking bug during an organic chemistry lab. "This plus this equals this". Didn't hurt that our female lab instructor use to party at our apartment

A more recent article on food fraud in the Tampa Bay area. Farm to table BS and the whole ruse of the Farmers Markets. I've been telling anyone who would listen for years ( not many cared ) that the farmers market produce came from the same places the produce in the supermarket came from. No independent farms at these markets, just resellers http://www.tampabay.com/news/farm-to-fable-a-times-investigation-into-tampa-bays-local-food-scene/2273052

Haha. Love it

Haha. Love it

I know the feeling. Had a frozen container of Cuban black beans fall out of the upright freezer on my bare toes while rooting around in the freezer not long back. Ouch!! Hope yours toes are okay. Feel better soon