Wait. Wot

Not my neck of the woods but ... I've eaten tatare of bovine, piscene and avian species. Steak, tuna, swordfish, squab and goose. The goose tartare was in Reykjavik and was excellent! The rest were ordered in restaurants in the greater Boston and Worcester Massachusetts areas.

Tonight's steak dinner with details. Boneless ribeye 1 1/2" thick SV for two hours at 120F. Seared in antique cast iron fry pan two minutes per side at 500F. Served with mushrooms sauted with butter and olive oil seasoned with granulated garlic. Steamed broccoli. And a fine French wine which was also in the mushrooms. Steak was perfect for me, which is all I really care about since I'm the only resident that eats red meat.

Late to the party. I know, but... We always use thin, high temperature rated silicone under our pans when using the induction cooktop. They make cleanup easier and prevent scratches from our inherited cast iron cookware. After three plus years of use, our cooktop is scratch free. I love that I can clean up spills and overflows while I'm cooking. It's almost impossible to cook something on to the cooktop. We find that our induction cooktop reacts faster than gas to settings changes.

Steamed, cut in half if they are huge, is how we like them. No reason for us to do anything else,

I hate to call this Pad Thai, as this variation depended on what we had and what we were able to buy. Loosely based on: https://www.recipetineats.com/chicken-pad-thai/ And I do mean loosley. No chicken or tofu, substitute shrimp, lobster and scallops. No bean sprouts, substitute pea pods and green onions. No oyster sauce, substitute coconut aminos. No peanuts, substitute cashews. And the beat goes on! in any case, we liked it.

Lack of fertilization is a real possibility along with drowning. We have had 4.5" of rain so far this month with TS Elsa arriving tomorrow. Haven't tried the leaves. How are they prepared?

So, Dunkin' Donuts 😄

Could you please to be telling me what book? I use the microwave to warm and reheat. My SO hates the idea of cooking with the microwave but loves the induction cooktop. Go figure!

Oh, and the salmon we had as the protein seasoned with commercial ground vegetables and garlic.

All the veggies sauteed in butter and olive oil until bright green and still crunchy.

Dinner tonight had our first veggie side that we grew our own selves. Clockwise from upper left: Alisa Craig onions, garlic scapes, zucchini (tiny and harvested to avoid blossom end rot), Alisa Craig onion tops, nasturtium leaves.

You are not wrong.

I recently succumbed to my desire for pressure fried chicken with rice and mixed veg. Crown Fried Chicken of you are keeping score. I regret nothing, well maybe the three pounds of water weight I put on. I blame it on the holiday weekend.

Our 4th will be on the 5th this year. We are going to my daughters' lake house on the only decent day of the holiday weekend. It has been raining here since Wednesday. Our contribution will be wine and homemade baked beans. I am making the beans with Jacob's Cattle Beans I grew last summer. The recipes is the same as on the back of State of Maine brand bean packages. I add a cup of commercial barbecue sauce as my not so secret ingredient. I do need to get some salt pork.

Tonight's dinner was lemon pepper shrimp and scallops sauted in EVOO, butter and a mix of purchased yellow onion and our own Alsia Craig spring onion (if a 2 pound onion can be considered a spring onion), garlic and Smoking Loon Chardonnay. Just after the scallops were added some Alisa Craig onion tops were sprinkled in. The tops of Alisa Craig onions are as hot as the onions are mild.

Tonight's dinner with friends. Two brined 6 pound chickens smoking with the last of my black cherry wood. I'm waiting for the 19" pizza pan to arrive, making do with a 14" and a 12".

With the veggies somewhat overcooked on the Napoleon:

This is what they looked like after 5 1/2 hours on the smoker. Not as dark as they usually are.

I haven't learned how to cancel a reply.

Tonight's dinner with friends. Two brined 6 pound chickens smoking with the last of my black cherry wood. I'm waiting for the 19" pizza pan to arrive, making do with a 14" and a 12".

🤐

I was dressed, the salad was dressed just after the picture was taken.

Today's lunch: romaine, celery, radish, baby bella mushrooms, avocado, cheddar cheese cubes, cherry tomatoes, pepperoni, grilled swordfish (cold), blue cheese cubes and sliced hard boiled egg. Grillo's half sour pickle on the side.

I'm breaking it in. I fired it up to 350F the first time to get a feel for it and get rid of most of the moisture, manufacturing oils and other residues. The second firing was up to 550F to really clean it out. Today's burn target is 750F. If it survives that then it's good to go.