scubadoo97

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

Yesterday I seared some corvina and put in on a bed of shredded brussels and mushrooms Today the left over brussels and shrooms made it into a spring roll with some green tea soba noodles and seared tuna. Served with nuoc cham dipping sauce

Also cut out ribs and membranes to decrease heat in a pepper before use

Sounds great! You didn't even peel it too!! Or did you?

From my readings the IP can act as a slow cooker. I recently purchased an IP for my daughter in Austin. She was thinking of getting a slow cooker and I thought the IP could do that and more and be way more versatile for the same limited counter space. I don't think she's used it yet. All those buttons can be intimidating

I had some short ribs in the freezer and wanted to use them. In the sous vide bath @ 150 for about 18 hrs. Finished in the smoker for about 3 hrs at around the same temp. The bones pulled out clean and it cut like tender steak. Sauced with the bag juices that was cleaned up of albumin and herbs then reduced with a few squirts of Baby Rays BBQ sauce and Coke. Served with oven roasted butternut squash, roasted broccoli and salad

I made a big batch of Vivian Howard's butter bean burgers. They work well for a veggie alternative

Brined and cold smoked a fillet of steelhead trout the other day. Been using thin strips of preserved lemons as a topping some mornings as an alternative to capers

I also would vote for mofongo but I like tostones as well. I made a big batch of mofongo and had if with left over lamb while my wife was out. She's not a fan of mofongo. My last one I did with a roast chicken.

You know I didn't note the gin barreled part of that label. Will have to taste first. Haven't cracked it yet. All were found at Buckhead liqueurs across from the OK Cafe where we had breakfast. They had a decent selection of whiskey. They also had the new Jack Daniels single barrel selection. One was picked up and was quite good. Their wine selection was also surprisingly good and prices reasonable Okay, just cracked open the bitters. Smells like baby aspirin will have to use sparingly and not in Manhattans [emoji16]

Yes but look for peppers with striations on the surface which are often hotter

Steelhead belly and corvina with broccoli with gochujang and fish sauce

Picked these up in a store in Atlanta the other day for Manhattans

my favorite kind

Shelby, pull out the tuna and use it. I like mine a bit rarer like you but the CI skillet was just ripping hot when that piece went in that night. Didn't take long to get away from me

I thought it was kinda skinny for larding needle

The other night I made tuna tacos while trying to clean out the fridge of older produce.

Huiray, your shrimp dish looks fantastic

We eat a lot of fish these days. Easy to prepare on short notice and schedules that can vary a lot Tonight I took some farmed steelhead trout and paired it with two of my favorite things. Braised lentils and shredded brussel sprouts. I had made the lentils a couple of days ago so they took little time to warm up. The sprouts also took little time to prepare. The fish was seasoned with salt and pepper and dusted with Wondra.

Tuna belly off a loin cut in half. Wedges were glued together to make a more even piece of fish Seared and served with lentils and braised kale. The lentils were the standout for me.