TicTac

The 'potato' pizza element is just potato hash browns with onions and garlic and thyme as a topping (though I have many times made 'pizzas' with mandolin'd potatoes as a base). The pizza itself is, admittedly, Bobs Redmill GF Pizza Crust. It's the best option I have found thus far (and at $6, fairly economical as far as GF pizza's go). Next time I would add salt to the dough.

Gluten free potato pizza and a visit to the cellar

I will once again disagree with you and apparently Eric as well. If I have a large scallop, I can achieve a fantastic crust, on BOTH sides - thus creating more flavor - while still maintaining a rare interior. It all comes back to the pan's heat. If I want to enjoy a scallop raw to appreciate its truest form, then it will not see the inside of a pan. I can appreciate your suggested technique for things like fish, where you only want to cook it skin side down and not impact the texture of the fish. But a scallop is the same all the way around. Anyways, enough time wasted lambasting you. Clearly you know it all, so lessons will evidently not be necessary - I will return your deposit.

Who are you kidding, you have been looking for that ever since we started feuding over your pale scallops! 😆 Technically, it is tom yum goong nam khon (ต้มยำกุ้งน้ำข้น) I scaled down the chili component as heat does not agree with me, sadly.

Tom yum with glass noodles

Oh rotuts, you have danced near a commonly shared nerve here! /flameon Cooking tuna, is IMO, the worst thing you can do to that lovely protein. If you want cooked tuna, open a can packed in olive oil (preferably from Italy or Spain). /off

I will confess that on hard shell tacos, I throw authenticity to the wind! Shredded lettuce, orange cheese, chunky store bought salsa...you name it! Almost anything tastes good in a crunchy warm taco shell.

Full disclosure, that was one of my kids tacos (they love cheddar on their tacos)! I had some queso fresco in the freezer but did not have the foresight to take it out in time. Would you sear a rib eye, or any steak for that matter, on one side and just flip it over for a second or two to achieve a lovely dull grey exterior? If so, trek on wayward soldier! If you are cooking a protein, then cook it properly. Yes, fullest potential when cooked would suggest a crust on the exterior. Unless you enjoy dull proteins. The diner can absolutely request it cooked to their level of 'done'ness'. The chef just has to have the chops to execute it accordingly.

Back on track - taco Tuesday excuse the unauthentic orange cheddar!

Fair enough. But I would argue that if you want to enjoy the delicacy of a fresh scallop, eat it raw. If you are cooking it, execute it to its fullest potential. Once can absolutely achieve a medium to even rare middle if you sear it at a very high heat (on both sides, equally so).

I am well aware it was cut in half. However, I only commented as I noted one side was far less done. Evidently, you do not sear the bottom as you do the top. Not necessarily the ideal method to prepare them (think of a steak for reference). Were your pan HOT ( ), you can achieve a good crust on each side without overcooking the protein. At the same time, creating more maillard reaction. "interior cooking surface" - you lost me there!

You have a wolf range, so surely you can do better than that! (the temp, that is - scallops look good, minus the top one that is a bit pale 😛) Cornstarch also works well to get a really crisp exterior. I prefer however to just caramelize the protein itself. As other have mentioned, getting them as dry as possible and even putting a fan on them (as one would do peeking duck) to get rid of any moisture is a wise move.

And by 'hot-ish' you mean screaming hot, preferably thick bottomed pan - yes? Scallops are ultimately prepared at the highest temps possible (assuming you want the most flavour you can get) in order to caramelize the meat proteins. Either that, or eat 'em raw!

Finding these at the market prompted the creation of this which required something wet

Did you open the bottle the day/night before?

Knock on wood, I have had my Wolf for 10 years without any need to call a repair man. I did have some issues with the igniter clicking and just had to youtube a video on how to clean it properly. If taken apart (it is amazing how well they engineer these things) and cleaned regularly, no reason why I would see there would be these maintenance costs previously eluded to. Granted I have the gas oven model, the electric one might have more moving parts which might increase the odds of something going wrong.

I recall you and/or Karrie having a connection at Cumbrae's If you like touriere's - try theirs out, it is extremely decadent!

Agreed - not mine though (the kitchen, that is), the pic is from the manufactures site. We went with a modern kitchen design. Though if I ever built again, I would really consider heated concrete floors.

Honestly, once you are up in that echelon of ranges (I considered 'range of ranges...but it was too early for PUN FUN), they are all very similar. I ended up going with a Wolf 6 burner, but I have cooked on both Bluestar's and Thermador ranges. Ultimately I prefer my wolf, but that is personal preference you can establish if you have had a chance to try them all. They all pump out a ton of heat and are relatively strong workhorses. Equally if not more important is your hood. No sense in having a super hot range if your going to fill the house with smoke every time you really fire it up. We ended up with a Sirius hood - the dual motor option of this guy - 4 settings, much preferred to the Wolf hood setup, and on 3 or 4 - ain't no smoke, odor or finite molecular particles escaping this beast!! Easy to remove the grates and wash in the dishwasher too. Big bonus. Those get nasty.

Not being a huge fan of champagne I did celebrate with one of these followed by crispy chicken ‘fingers’, Korean sweet potato, chipotle aioli and carrots for good measure

The 4 year dark cloud is gone, congrats! Perhaps my self imposed US travel ban can now be lifted!

fresh little neck clams in an Asian inspired sauce with a mix of local spinach and baby bok choy

Paneer curry - seared red cabbage with Indian spices - Haiga rice

Would love to hear your method!

That version of chicken livers also works really well with caramelized onions and balsamic vinegar reduction, if pomegranate molasses is too hard to source.