scubadoo97

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

Tonight's dinner was leftover fish salad and vegetables that were close, but not there, to the toss date. Was so tasty I wish I had leftovers

@liuzhou looks nice. You even made canned peas look good @kayb does your coconut curry have mango in it? I don't eat a lot of tilapia but have a nice frozen bag from Costco that's antibiotic free etc. that I used for my baked gefilte fish dish and was thinking of using some tonight

Baked Cod with potato scales white on white

@shane looks tasty Shane i just used a horseradish cream and beet purée with my baked gefilte fish at our last Seder. Flavors work nicely together. I don't mind matzoh either. But by day 8 the family is done our harosset is a date based. Sweet stuff.

Smash burgers tonight with pan fried potatoes. I used a carrot top pesto on the potatoes while they browned. Worked well

@Paul Bacino nice, and I'm wishing I had an eggplant. Looks so delicious