My kid just showed me a picture of turtle burgers!! We’re totally going to try this.

Made the carnitas from the original post for dinner tonight.

Muy Sabroso!

Brunch for me (every day) consists of a freshly grated potato for hash browns (kitchen aid mixer attachment) half a piece of bacon, one sausage, and 3 eggs. Decided to step it up a notch and after TLW added mixed pepper and onions to my hash browns, I put them on 3 flour tortillas, added some grated cheddar, and a table spoon of Pace to each. Damn that was good.... we’re doing homemade tacos tonight!

(Ate one before I could get the phone pic!)

Gougeres (French cheese pastry)

We also went through three large pannatones, a cheesecake and last night my son made lava cake

If we don’t take extreme measures we’re doomed

Damn blue, I gained 2 pounds just reading that, hopefully your in a two story house, you can move the fridge up stairs. Power lifting followed by stair masters.

Brunch for me (every day) consists of a freshly grated potato for hash browns (kitchen aid mixer attachment) half a piece of bacon, one sausage, and 3 eggs. Decided to step it up a notch and after TLW added mixed pepper and onions to my hash browns, I put them on 3 flour tortillas, added some grated cheddar, and a table spoon of Pace to each. Damn that was good.... we’re doing homemade tacos tonight!

(Ate one before I could get the phone pic!)

Pace "hot" is my go to besides taco bell "hot."

Quote from: TheKeeneroo on April 03, 2020, 04:34:39 PM

March 2020 has been a great month for food (not so much for toilet paper though ). All this Shelter in Place (plus living 1 minute from the ocean and getting to "shop for seafood" about once a week - in a remote, non-interactive, socially distanced way) time at home, working from home, etc has afforded me time to play more with my food. Below are some March highlights. I haven't done all of the recipes for the below like I usually do, but if you want to know one, I'll type it up for you. My favorite meal so far was the Dry aged Olive Rock Fish crudo with bottarga (White Sea bass cured roe from Matt Bond) and wilted bitter herbs. Scallop carpaccio (made from my recent PB scallop of 8") with yuzu kosho (Yuzu also from Matt), goshujang and squid ink. Gyoza and spicy garlic edamame. The dry aging process was cool and it totally affected the consistency and flavor of the meat. Will def do this again soon. The olive RF in that photo was 19" (also a PB)! I'm loving all your food photos, so here are some of mine.

Cool but borderline of what you’re not supposed to post.

PLEASE READ!

http://www.norcalkayakanglers.com/index.php?topic=91516.msg1033945;topicseen#new

Ahhhh, read that one. I was under the impression that the idea is not traveling to fish but it's more a long the lines of don't post fish pics as it encourages others to do so. I live within walking distance to some of my dive spots - sorry for the confusion. Still love this thread for all the amazing looking food we've been having fun with! Well done everyone!

That loaf I made isn’t sourdough, but the long (~18 hr) ferment makes it a little bit sour. Like a real mild sourdough, I guess. 

The one I made was a basic “no-knead” bread.

It’s ridiculously easy to make. The actual “doing” only takes about 15 minutes total, and the rest is just waiting.


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Ahh, Chicken Helper