scubadoo97

This is the way I've done it. Usually use a full gallon of milk and make several jars

Sartoric, your dishes look so vibrant and delicious Patrick S. , that tight shot had me salivating and I'm not even a fan of pork chops

Found rib cap at Costco for the first time today. Grilled it and served with blistered string beans

Agreed. It's a perfect combo

Looks like a lahmajoun

I have the same smoker. When I got it some 7-8 yrs ago there were wiring issues with this model. I rewired it and added better connectors and it's been chugging along quite well. I've been wanting a Cookshack when this one dies but I'm still waiting

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