Lobster dinner party for West Coast friends. Sweetest lobsters I've had all year.

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Making potato salad......

No
I’m now in Paris heading to Bayeux on Sunday for a couple of days so we can visit the landing beaches at Normandy

Thanks, I'm starting to make schiacciata (unique bread used for sandwiches there). Depending on how the next few weeks turn out, I may go just to taste the bread.

Have fun in Paris!

Thanks, we did. Now off to Normandy
I did have a Royal with cheese today (Pulp Fiction)

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In the am hot chocolate and a croissant after visiting Ile Norte Dame

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Thai rice noodles soaked ~20min in warm water until just al dente and bend.
Cook small chunk chicken and then shrimp.
Smidgen of ginger optional, thai curry paste, garlic, spinach, peanut butter optional, coconut milk.
Add all three back together until noodles finished. Top with lime juice, peanuts, green onion, whatever. Not too difficult
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Yum!

(ty. Compliment from you..means everything)
I forgot a dash of good fish sos optional. Megachef brand in the blue bottle is one.

not dinner, but lunch today. I made my own Filet-O-Vash. with some Ling Cod fillets.

I think my wife loves me some more today. :D. this is her b-Day week (tomorrow) and I vowed to feed her uniquely all week long.

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I have a bunch of these getting ripe...I'm a little nervous to try them.. and am not what to do with them other than make hot-sauce.

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Yum:eek: !

If that's a habanero, I like them better than Serranos in things like Huevos Rancheros sauce.

If it's a ghost pepper, it can make a tasty aioli.

1 and a 1/2 onions, half a stick of butter, triple cream French brie, French boule. Toasted. Good lord after two bites I had to squeeze an entire lemon into the bread. But it was amazing. Have to make it again and figure out a proper acid. Vermont Beer double IPA was a good foil.

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Its Ghost pepper... In the next few days Ill have about 20 of them

Well, that'll make enough ghost pepper aioli for everybody in town. My youngest son loves those. Me, not so much. I do love habaneros, though....

10 paper towel or 2 shop towel burger cooked in beef fat. Wish I had made two patties and eaten half.

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I’m overdosing on fish lately. So I grill baked a tri tip over wood coals.

Made sandwiches paired w a Brussel sprouts slaw.http://forums.pelicanparts.com/uploa...1761096925.jpg

Finally got my 200K BTU wok burner set-up. You might be tempted to think a 2lb ribeye would be a good christening but I'm here to say, learn how to use new tools before using them for advanced techniques. Shop filled with burned fat smoke. Pulled steak for oven, had to wipe the pan and create a new sauce with tallow/butter/EVOO. Definitely will be a game changer for authentic chow mein on the crispier side for the noodles.

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One bit of advice, if I may. When you use that magnificent burner for wok cooking, consider using a much thinner carbon steel wok. Bonus points if you have a foot pedal for adjusting the flame output.

There are times you don't want full heat and a thick cast iron pan won't lose heat very fast.