scubadoo97

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

How can you not like every meal posted here. Amazing meals

Spiced ground meat

Hummus bil lahme. With salad on top of the hummus

Beautiful scallops Paul. I can seem to get that much caramelization without over cooking. What's your method?

Been a while since I posted. Got the flu and subsequently lost ALL sense of smell and taste for about a week. I was sweating bullets until it gradually began to return. Still not back to where I was but close. I did lose some weight since food tasted of nothing and there was little desire to eat more than a bite of anything Tonight I made seared scallops with a side of corn and peppers and a salad

Anna, depends on what you're doing with it. In most applications I just soak, but I make a dish of bulgur and cheese where the bulgur is cooked like you would rice and the cheese added near the end and then stirred to combine

I find agar in crystal/powder form as well as ribbons at local Asian markets. Recently used some in making tomato jam

Funny. It's the question I ask in the morning but "it's what do you want for dinner"

Spent yesterday afternoon at the beach until sunset. Had cleaned a whole tenderloin earlier that day that was wet aging in my fridge for near 60 days. The chain and other odds and ends went into the grinder. So it was burger sliders last night

Chowing on a ripe mango is one of life's pleasures

Don't usually buy tilapia but had some Costco frozen from when I last made gefilte fish a few weeks back. Tasted clean and not muddy like other tilapia I've had. Just dressed it simply with sliced peppers and diced olives

@shane I think the sticky texture is from the baking soda. I find it makes my hummus pasty so after trying I leave it out Nice you can get fresh anytime. If I don't make my own I'm stuck with Sabra which I really don't like

I didn't use this recipe but when I recently made baked gefilte fish I ground my fish frozen in my meat grinder but used the KA with the flat paddle to blend the mixture together. I've also used the KA for making chicken salad as well as rillettes

Unlike ketchup which has more liquid, tomato paste is pretty low moisture and was hydrating itself with your meat juices it seems

That is a gorgeous plate of food. All my favorite things. Scallops look wonderful

Happened upon a vegetable market while waiting for a store to open to inspect my fire extinguisher. Never did get my extinguisher dealt with but came home with a lot of fresh veggies. Used some of my haul to make dinner tonight along with an aged strip steak that got a little too over done on the grill after a 119f SV bath. I think it was on the grill a total of 5 min to get some color and smoke flavor. Still tasty though

I guess a pre Cinco de Mayo dinner Patagonian scallop tacos with a side of jicama

@mgaretz looks excellent. I only imagine how it would look off your pellet smoker

That looks absolutely delicious