That's a fine line for me...even though it is slightly acrid, I rather enjoy a burnt edge or two on toasted nuts. I love to pan toast them.

I took advantage of the nice weather and baked an apple galette in a Darto N27 paella pan on my kamado this afternoon.

Do you need me to pick up some vanilla ice cream on my way over?

Yes please.

Damn, Dale. That looks blissful!

Thanks Bob. It was a treat and didn't last long.

Cold and overcast today. Perfect to get a pot of chili simmering on the stove top.



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Cornbread (keto) is done.



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2 of the pans got some love today. We used one for some bacon & the other for a Dutch Baby pancake.

Is either one possum sized? Asking for a friend.

The larger one might be.

Breakfast!



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What is that potato looking stuff? Seeing the way you usually eat I figured you were keto or low carb...so if that is a tater alternative I want/need to know. I'm back keto as of today. Any pro-tips are appreciated.

Looks like some kind of squash, if I had to guess.

No, it's potatoes. Thanksgiving day kicked off the start of a cheat weekend. Back on the wagon Monday.

Shredded cabbage with a couple of eggs mixed in seasoned with salt, pepper, garlic powder and onion powder is my usual hashbrown substitute.

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I like radishes for hash, they fry up way better than I ever imagined, along with some corned beef. Totally gonna try that hashbrown substitute though.

In case anyone is interested, Darto is having a free shipping sale. They also cover import duties as well.

https://www.dartointernational.com/

Approximately 1pm CST today. Gumbo Searing Duties. Lodge 12", 10", 8" (this after cooking 2 pounds of bacon for grease for the roux, back pot mixed).




Approximately 3:25pm CST....ready for duty again.

And simmering.....basically all of the onions/celery...and most of the green bell pepper dissolve into the roux.

The recipe below is 98% perfect as is. If you like medium spice....it's almost exactly what you'd get from a New Orleans restaurant in the French Quarter.

I have my Nana's and Mother's recipe (both born/raised across the Lake Ponchatrain in Bogalusa, LA)....they'd use ~20% more spices of everything, also adding 'a good pinch' of white pepper & cayenne pepper. Pure Cajun awesomeness, slight spice burn on the lips, but not overbearing to the overall flavor palate.

Here's the recipe:

New Orleans Creole Style Seafood Gumbo