scubadoo97

Agreed. It's great for cheese I think the naked torch works just fine for browning a lot of proteins. The Searzall is just a tad too small and takes too much time to crisp up a steak. I really want a smallish salamander. The Searzall is just a bit too small

Fabulous meals as usual. Everyone's pictures look so good Today I made a big pot of Cuban black beans, white rice and a tomato salad

Rarely used

Darn ! My daughter has not even used the one I got her yet and this is about 40% cheaper [emoji22]

Thanks! Was just trying to use stuff I had but sweet potatoes were on sale that day and I had a hankering for collards, I love them. The tomato jam was from a week or so ago when I thought it would be great on a burger which it was. I woke with visions of oxtail possibilities. I purchased them last week after seeing some nice big tail at Walmart [emoji15] of all places and stuck them in the SV bath. The evolution of the dish

Picked a package of nice looking oxtails Cooked them SV for about 100 hrs @ 145f. Refrigerated until ready to use. Reheated at same temp with sprigs of rosemary then into a skillet with tomato paste and a little water to caramelize the meat . Earlier made a pot of collard greens. They are so good as is, but made of a good underlayment for roasted slices of Idaho and sweet potato and the oxtail, dressed with dollops of tomato jam

I have Bluetooth on my immersion circulator and never use it. Now wifi would be good and worth the extra depending

BKeats you're killing it. Nice meals!!! Tonight I grilled corvina and topped it on grilled romaine with caesar dressing and shaved parm. Side of corn and limas Simple eats

Hope the better half is felling better Steve and happy anniversary

Last I used RG yellow eyes I used them in a beef stew dish for a super bowl meal. They were the winners

agreed. Canned in a pinch but dried is much better

Corvina on brussel sprouts. I added a good sprinkle of instant dashi on the sprouts as they cooked. Gave a nice umami punch

Just looked it up. Pretty slick

Linda, your butternut fritters looks absolutely delicious and like the idea of the use of nut flour. Should absorb some moisture and have a binding effect so should work in David's application

It was a simple potato pancake. Shredded Idahos with a little egg and onion and pan fried.

Last minute throw together for a late dinner since we both got home late Steelhead trout. Fish, the easiest to thaw and prepare A potato galette and mushy peas with mint from the garden

I really enjoy this show. Phil is so endearing in his goofy funny way. Well he is a comedy writer....it's a real feel good experience with good food porn

Currently my best Manhattans are coming our of the tap of a 5L barrel on my kitchen counter top. I can customize up to a point but it's currently OGD114 bourbon with Dolin sweet vermouth as a base.

Crack em open Anna. Would love to see the crumb Look beautiful

Yes a bourbon, whisky and cigar centric event and gathering of friends from around the country. We get together a few times a year. Both rums were full of flavor. They did very well with a little water. I was expecting more heat and less flavor but then I've had some high proof whiskies that are very flavorful and don't taste as hot as you would think.

Got to sip some Hamilton Demerara rum as well as some Lemon Hart at a bourbon event recently. Full of flavor that sipped surprisingly well at proof but was amazing with some water

Huevos Rancheros this morning, using really nice corn tortillas I picked up yesterday. Ranchero sauce made from half a beefsteak tomato and my fresh ground ancho, guajillo and morita chilies

A cross between Filipino adobo and Mexican mole

Fat of any kind helps to tame heat

Some times you just need a burger and fries