Cooking lobsters takes no time at all. All you need is a pot, 12 minutes and some nitrile gloves. Wear two sets so you can manhandle the lobsters tearing them apart while they are still very hot. You don't want them to continue cooking in their shells.

Cooking is a passion. If I didn't cook, I'd watch TV. If I ever say I'm watching TV, someone here come and shoot me in the head. Of course first I'd have to get a TV but you get the idea.

when I retire again (clearly I'm not retired for real anymore given my now small staff and way too much work to do) I'm doing an international sandwich food truck. Menu has been designed and test on these very pages here.

Fettuccine & meatballs. Can't believe how well the meatballs turned out with beef and pork, pecorino romano and seasoned bread crumbs among all of the standards. Sauce was simple and sweet with a tiny bite of a few red pepper flakes. Did the fettuccine pre-al dente which turned out great, extra chewy even after sitting in a little sauce for a few minutes.

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Still using that Canon I see.

If you only knew my last 5 months! that and for basic food, I like the Canon. Did have a near accident with the Nikon so leaving that for product shots.

The macro lens is amazing. Crack in 928 manifold that I stress relieved with a diamond bit tip on a my air dremel. Yes I'm still on auto. Training two techs and having way too much business has been a problem

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You're probably one of the few complaining about TOO much business these days. Count yourself lucky.

I do my friend, trust me, I do.

I'm typically against grilling ribeyes but it's summer and wanted to give my cast iron a break. A little over 2 lb, been aging it in the fridge for 2 weeks, was getting a little salty. Perfect end to a great weekend. Belgian white complemented it perfectly as did the potato (with lots more sour cream) and blue cheese wedge. I may have to rethink not grilling ribeyes. Might try smoking one and then grilling it later this summer. Hope everyone had a great 4th!

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Last night.

Great looking steak. Maybe a little too much char for me but the inside looked good.

Why the dislike for grilling a ribeye? That's all I do with mine.

Bet no one ever tried cooking a couple of Whole Foods Prime NY strips ...with an EZ bake oven...

We are at a rental house, circa 1980 with an original SubZero...this one might be a prototype.
And if someone left the door not quite 100 % closed, the 4 tubular lamps that light up might be on all night...and warmed the top shelf enough to heat up steaks that were defrosting...directly under those bulbs..

All I can say is, the dog had the best steak dinner of his life

Another 2+lb. ribeye. I swear they know when I'm coming.

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You know I have always like grilling cheap cuts of meat especially with marinades. Have done a few cheap steaks with BBQ sauce and they were fantastic grilled. Ribeyes, I have always loved cast iron and basted with butter, shallots, rosemary and thyme. Just grilled another. It was great but I think not as good as seared in cast iron. Not complaining though. :)

Me. Manual Labor tonight. Bashed out a PESTO. my basil is exploding in the garden.

Pasta on the boil.

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You probably like more of a crust than I do. I certainly won't eat a charred steak. I'll grill a ribeye, a chuck eye steak, a flatiron steak and probably a flank steak. No marinades or seasonings on any of it, just salt and pepper.

I'll probably only eat a filet with a sauce, Bearnaise of course, Oscar style preferably.

Skirt steak gets sauteed in a pan and finished with a pan sauce with garlic, anchovies and green onions.

That looks fantastic. I'm impressed that you did it in a molcajete, it changes the end result a lot. Hope you used real Italian pine nuts; they are getting harder to find.

Bag of pine nuts from Trader Joe’s. :)

Italian or Chinese?

I don’t shop at Trader Joe’s, so I am unfamiliar with what they offer.

No clue. I tossed the bag. It was a Partial bag I had frozen. We had good pine from New Mexico if I remember correctly. They called them Piñon nuts.

The only thing that beats crust in my book is fat. And crusted fat, nothing better. Pure fois gras.

Szechuan Peppercorn Salmon

40 minutes at 150f and indirect heat in bbq with lots of Alder wood smoke.

yum - texture was 1/2 baked and 1/2 smoked salmon firmness.



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