sk.17's Journal, 04 Jul 21

Looks so yummy! 

It was super tasty liz! Best thing on the plate was the roasted daikon 😋 So good 

I have never tried it. It's kind of radish-y, right? 

Big radish; best are about 2 inch diameter; slice into scallop sized pieces, brush with olive oil & season well - salt, cajun rub works. Bake 45 min in 375F oven 

be still my heart ❤️ 

Good morming Mariel. Thx & enjoy your Monday 😊 

This looks scrumptious! 

👍👍👍😍😋😋😋🌹☀️🤗🤗🤗 

It was delish C-Maven 😋 

@qnariksgrsn 😊😊😊🌹 

What's "mock mayo"?  

@Jimmie: Mock mayo is typically an emulsion with eggs/egg yolks. That being said, this is not really "mock mayo"; rather it's more of a savory anglaise since I did thicken a creme fraiche base with eggs. I figured that would beg even more questions so I used the term "mock mayo". What's in a name?  

Very nice. When I heard "mock" I thought "lo calorie" or some other healthfulness. Are you a pro chef?  

"Fear no fat!" is my motto Jimmie so not healthy by some standards I guess. Two other mottos are "Beer is good food" and "Life is to short to drink bad wine!". Not a pro chef; just like to cook and eat good food. 👍 

Your kitchen game is top shelf, brother. Not a bit fat fearful, but I do have to watch calories. One often my favorites in the beer as food category is "Guinness - A Pork Chop in Every Beer."  

Thx for kitchen compliments. Love the Guiness quote! 🍺My CICO game has been a little off recently but I'm turning to the "Guiness for Strength" method.  

Leave it to you Chef Sk.17, to have an ingredient I had to look up. 🙃 Even well read Jimmie didn’t know an ingredient. I know chemistry, yet I don’t know your ingredients. Tonight we are having soggy left over nachos. All it takes is sour cream and the dish is a hit!😆🤣 

Sorry to create work you Shrewd ☺️ 

Another beautiful dish 😋 

Wow! Looks delicious!