Got some Jamaician jerk chicken on the grill. 2 day marinade. Homemade jerk sauce from a family friend.
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Say less!!
Ribeye cheese steaks on the griddle. Pepper jack is hiding & the brioche buns were pre-sliced for hot dogs, but proof of concept or whatever.
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Ramps as far as the eyes can see 
this is pretty abnormal to see this many at once. We had a commercial permit to scoop 150 lbs
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I’ve always purchased MRE’s. My favorite is the B menu. A menu always held up though w the snacks in them.
Got a ton of free civilian MRE’s from some Florida state workers when they were cleaning out their warehouse at my old job.
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Late calls unfortunately rescheduled a birthday dinner, but got this together:
Toasted baguette
Peaches
Smoked mozzarella
Arugula
Balsamic
Olive oil
Pepper
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Any recommendations on a high quality brand for cooking pans? I am trying to step up from the contaminated teflon pans.
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Do you have a preferred type? Like stainless, cast iron, etc.?
All Clad has been decent stainless & I have a few Staub, Le Creuset & Smithy cast iron pieces that are great. Lodge does some good cast iron as well that’s more affordable.
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No preference. Just trying to find quality and no toxic coatings. I am open for suggestions like only buy cast or own some cast and some stainless. I have always owned cheap pans so essentially i need full guidance. Price is not necessarily an issue for me when talking quality.
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ive been using cuisenart stainless steel pans and pots and i really like cooking on stainless more than any other surface.
when i was a kid. i always hated stainless. Never could cook anything without it sticking. so naturally i went to teflon and nothing stuck till the teflon starts to wear off. I got a stainless steel griddle for my gas grill and i loved it. after a year of cooking on that and learning to cook on stainless. I bought the cuisenart set for like $200 for a whole set of pans and pots. its like a 21 piece set. Going on 2 years now and they dont have a burn mark or any remanence of cooking on. they look brand new.
i do like cooking on cast iron, but as an everyday use thing. stainless pots and pans are the way to go.
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The Phantom Chef, ceramic pans impressed me. Never had non stick like it before, cooking oil doesnt even spread out, just beads up.
barkeeper’s friend will keep them that way if ya ever get some tarnish on them
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Stainless or cast iron.
Or use a grill
This weekend’s food project courtesy of the Grand Mesa in Colorado, 20 miles of hiking yielded 15+ pounds of chanterelles. We will candy about 3/4 of them and dry sauté the rest over some grits I’m thinking.
Unfortunately, new account and I cant post the pictures.
Candied mushrooms is my next new food to try, thank you for learning my brain a little more.