That’s what the programmable coffee makers are for.
Made a Thai style stir fry with chicken and pineapple, and served it in the scooped out pineapple shells. Finally, I used up a huge tray of boneless thighs I’d had in the freezer for months.
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Thank you.
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Continuing with the breakfast/coffee theme started by @kentkb, we have a morning glory muffin and latte (featuring my poor attempts at latte art):
I used KAF’s recipe as a starting point but made a few substitutions along the way, adjusting for what I had in my pantry (craisins in lieu of raisins, no coconut, added some almond flour and chia, etc.) Will definitely make again - I could see them being a great receptacle for leftover zucchini in the summer months…plus golden raisins…mmmm
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Check this dude out. I love stuff like this. I love the understatedness of how skilled this man actually is. His apprentice is hilarious, too.
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Yes, please! 
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when i first glanced at the title to that video i thought it said “how a chinese barbecue master has been roasting a whole pig for 30 years” and thought, wow talk about slow cooking.
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Hahah!
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Yes, I can see it.
Well done.
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and here’s luddite me… I see the Pringle’s man
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does this go here, or on the Odd Stuff thread? both.
I know it was discussed elsewhere on BBS about mercury levels in python. apparently, FWC and FL dept of health are seriously studying invasive python (and their eggs) for human consumption.
wow. yum.
think I’ll just keep wearing their hides as boots.
not giving up eating risky raw tuna for possibly even riskier (in terms of mercury levels) python!
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many reef fish carry ciguatoxin, likely as not, lionfish do as well. it is certainly something to consider aware of. the main toxin in lionfish is in the spines. those must be carefully removed (cut off with sharp shears). then the fish can be cleaned and prepped with no problem. lionfish makes awesome ceviche! and tacos! I really love eating them. harvesting them is a blast, too, as you snorkel or scuba with spear and I find any time in the water on a reef a fantastic day!
top it off with a great meal of lionfish ceviche and tacos (and cerveza frio) and you got a Very. Fine. Day!
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Extreme meal!
And for people like me:
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Some of us have been enjoying that all along.
The tetrodotoxin in blow fish, like the ciguatoxin potentially in the lionfish is bioaccumulated from sources in the environment.
Those sources are mostly restricted to warm waters. And different species of puffer build them up in different tissues to different levels. Raise your blow fish in a different environment and they won’t be poison. Or pick a different species from a different biome that doesn’t build up a lot of toxin and there’s nothing to worry about.
Northern puffer tails have been a local favorite up and down the East Coast for generations. Absolutely one of my favorite fish. I’ve heard from a few sushi chef friends and one guy who exports stuff like this to Japan that it tastes exactly like fugu. But without the death.
Pretty sure this is the deal with Lionfish as well. It’s pretty well invasive in a big chunk of the Gulf of Mexico and as far north as New Jersey. With appearances all the way up in Maine and Canada. But the microorganisms that create the ciguatoxin are restricted to the Caribbean in the North Atlantic.
So supposedly if your lionfish is from north of, or far enough west of, certain bits of Florida it should be cool.
Fuckers are on the move though. They’ve made it that far North by getting dragged out of the danger zone by major ocean currents. And I’m not sure how long it takes the fish to clear it, so there’s always a chance.
I do know we get a fair number of southern reef fish up this way by the same methods. And even with recreational fisherman targeting them, and regularly eating them. Poisoning is pretty rare in this part of the world. Usually commercial wholesale fish that shouldn’t have been sold are the cause.
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I have had rattlesnake a few times. Does not taste like chicken. 
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you do not want to see live shrimp in a massive gathering, crawling on the sea floor.
trust me.
think roaches and you’ll never have another shrimp cocktail with your mimosa at Sunday brunch
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