scubadoo97

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

I've looked at her recipe for kibbeh but it's been a long time, but just looked at my Grandmother's recipe and no meat which is not surprising. I have an attachment on my grinder that can extrude a hollow tube. This has helped me make them with pretty good results although it's still a pain in the rear because if the dough begins to dry too much they crack. And one goal is to keep the shell thin

@Okanagancook all the foods I grew up with and love. Aromas of Aleppo is a nice book and I give you kudos on making fried kibbeh. They are not easy to do well

I've not done 7 day preserved lemons but the regular ones have been amazing flavor enhancers to many dishes. Just slivered up some for a bagel and lox the other day. The salty and floral lemon peel was an excellent addition

I have a whole untrimmed tenderloin and brisket wet aging in the fridge as well. A friend who's the GM at a top steak and lobster restaurant in Atlanta says they wet age their meat for 60 days

Yeah, that's the trimmings. Gotta find a way to use some of it. It was a prime NY strip loin from Costco. A choice would have done well but none were available at the time and I wanted to give this a try. You lose about 40% from water loss and the trimmings. Set on a rack in the garage fridge. Dried nicely with no fuss. This is my first run with the DryBags Having the kids and BIL over for dinner so figured it was time to pull it a day earlier than the target day

A NY strip loin just out of a DryBag. It's what's for dinner

@ElainaA That looks delicious. I've been buying a lot of steelhead trout recently. Supposedly a cleaner farmed fish compared to Atlantic salmon. Been smoking a bit of it too for fish salads

Got the urge to smoke some short ribs when seeing a meaty pack at the market the other day

@rarerollingobject OMG, Red light food! Those look amazing

I had joined Costco when they first opened but found I spent too much on food that went bad. Fast forward to about 5 yrs ago and I rejoined. First thing in my cart was a Foodsaver vac sealer. Solved that problem. No freezer burn, mold or having things go stale. One of my first things to seal was a half an avocado. After 3 weeks there was not a spec of discoloration. It looked like the day I cut it. I was sold!

The chickpea flat bread reminds me of the tortillitas I've made in the past. Yumm

A Tampa stable from simpler times. Black beans and rice with Cuban bread

Black beans and rice and roasted garlic on seasoned Cuban bread. My red light food. Simple but so delicious

I've got 2 lbs of black beans in the oven at the moment. Beans are soooo good

Killing me with pics of your bread Ann_T. Breakfast looks delicious

I only have a circulator and have multiple Cambro containers for small to big jobs, all with lids with a cut out for the circulator. Minimal evaporation Benefits being the containers can be stored in the garage and the Anova fits in a pull out shelf in one of the cabinets. My wife tells me I already have too much sh...stuff on the counter tops.

Fish tacos tonight. Mahi pan seared and cubed. Onions fried in a film of oil and charred with a torch on one side. Mini variety tomatoes sautéed and mixed with the onions. A crema made from lebneh. Corn tortillas of course. Only missing cilantro

I assume you are doing a wet cook or a braise which is pretty forgiving.

I'm thinking 3-4 hrs. Since every brisket has different amounts of connective tissue they vary even at the same weight