scubadoo97

Love lentils and make them often. I often make a lentil salad with fine diced peppers and onions and pulled together with a vinaigrette. Mujadara is an excellent choice. If you want to go with chickpeas my mom would make a chickpea and acini de pepe dish, keskesoon, when we were kids. The pasta is browned lightly in oil and added to a cooking broth of tomato sauce, water, butter and onions to cook until done. Essentially a thin tomato sauce. The cooked chickpeas are added to the pasta and sauce. Doing a little search I found a couple of recipes. My recipe appears a little different with the addition of tomato sauce. Eats well at room temp http://www.thekosherfoodies.com/grandma-sally-keskesoon/ https://books.google.com/books?id=tEeFDw6tE5cC&pg=PA168&lpg=PA168&dq=acini+pepe+pasta+and+garbanzo+beans&source=bl&ots=RAk0MM6dvL&sig=AI33D22bC6gDpAqv-nyyV1MA5kg&hl=en&sa=X&ved=0ahUKEwjj3NbMkIDLAhWIdx4KHUYjDp8Q6AEIJDAD#v=onepage&q=acini%20pepe%20pasta%20and%20garbanzo%20beans&f=false

Made chicken soup today. Nursing a bad case of the flu. Yesterday it was miso soup and salmon

Fish tacos tonight. Good quality corn tortillas were the inspiration. Corvina and red snapper from the freezer was pan seared followed with sautéed sliced onions and smoked tomatoes and topped with thinly sliced cabbage, lettuce and diced tomatoes and Mexican string cheese. Like an episode of Chopped. What can I make with what I have in record time

I had a few bags of dried shiitakes and ground them up to make powder. I've use it in a few dishes including beefing up the flavor of mushroom soup

Paul, how are you securing the scallops in the plastic wrap and in the bath? I've done scallops SV before but it's been a long time. Pretty sure they weren't frozen since they would have needed to be cleaned of grit and the abductor muscle but probably, lightly sealed in a vac bag and kept submerged. Would love to try your method. I have everything but the glucose

Ann_T, your bread always looks fabulous.

Oh yeah, carrots....haha

Lamb tagine, minus the tagine. 2 lbs of cubed leg of lamb, blanched almonds, preserved lemons, olives, apricots, sun dried tomatoes, tomato paste and diced, onions/garlic, chick peas, lamb and chicken stock, lots of spices ... And I don't remember what else. Over basmati rice. This is is the kinda food I crave.

I don't have a dog in this fight but have a lamb tagine in the oven for game night. I guess lamb is a Colorado thing as well as a few other things.

Thanks AM. They must indeed be dry by the ingredient list

The Costco scallops don't list TSP but they weep that milky liquid when thawed. Is that normal for dry scallops?

Just quickly get some sear and color on each side and get them out of the pan i have a hard time finding dry scallops in my area. The ones I recent did last night was frozen scallops from Costco. When thawed there is a lot of milky juice in the bag and they weep some of that as they cook. Still taste pretty darn good. I sometimes dust with Wondra to dry the surface and enhance browning. Do this with fish too

Here is an old egullet thread about the "Robuchon" method. I know he was not the first to do this but has been given credit for the technique by some

Smithy, you'll never look back. It works very well

Shelby I like how you fry potatoes. The cold fry method is drop dead easy, no splatter and the texture is excellent

In reference to hog snapper I should also mention they are not real snappers. I guess they got the name because the flesh resembles other snappers but they are in the wrasse family

Agreed pufin3. I cook meat to temp and fish to texture unless cooking it by SV

Back when I use to do a lot of spear fishing hog was a favorite catch. A lazy mans catch. They swim right up to you. You feel bad (for a second) but it's what you went out there for They are are not caught on a hook and line and are usually acquired by spear. That's one of the reasons they are not that common in the market. I like them a lot but they are softer, thinner and a little wetter than other grouper in texture. Sometimes I want something not so delicate and a mangrove snapper fits the bill. Usually more common on our ledges than reds depending on how far you want to travel out to sea

A very quick dinner. Scallops, cooks in minutes, cubed mango and slaw. Punched my buttons!

Sous vide chicken thighs cooked yesterday and chilled. Tossed in a hot CI skillet tonight and roasted until brown. The Good stuff that stuck to the skillet was scraped up and added to the mashed potatoes but so damn good to waste

Such wonderful meals posted. Excellent job! Today i did 12 chicken thighs SV for chicken "confit". Quick chilled for later use. Tonight it was a quick coleslaw and seared salmon.

Tonight I made a Mexican mole with chicken. A chicken was deboned and cubed and the bones and scraps were tossed in a pressure cooker to make stock. Both were used in the mole. A couple of yellow onions and a couple of poblano peppers were sliced and made its way in to the mole until they basically dissolved. Served with rice and fresh corn tortillas with avocado, cilantro and lime. Such a great Oaxacan dish.

The beans are edamames. The crab mixture included egg, mayo, mustard, panko, Old Bay, Worcestershire, parsley and lemon juice. Used a pound of lump and made 8 little cakes The mix

Relishing the fact I'm not allergic to crab. It's crab cakes again!!