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Lots of lemon juice. What to do?

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Since I make some cookies that use lemon zest and some lemon juice, I often wind up with a LOT of extra lemon juice.

Rather than wasting it personally, I would like to use it in something that I could sell.

Of course, as a cottage-food operation, I cannot sell Lemon Bars, Lemon Meringue Pie, or any other such treats that would be based upon lemon curd or custard.  Likewise, I cannot sell beverages or sauces.

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Couple dinners I whipped up this last week, but need ideas

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Not sure what I am going to cook this week so open for suggestions. Especially since the 4th (big holiday here in USA) is right around the corner. For me it is hard to plan meals for one, and then try and make a different meals from left overs and also try to vary menu's from week to week. Some times a person just hits a wall on ideas.

Hello!

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Glad to be here.

Slow Smoked Pulled Pork for July 4th

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Woke up at 5 am this morning to fire up the Weber Kettle. On the agenda; slow smoked pork shoulder I'll later pull and place between homemade potato buns. For anyone who has never had a pulled pork done on a smoker from start to finish, it really is a life changing experience.

Question

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Has any bodied wondering why if you put raw potatoe in water and place in a refrigerator overnight, the water freezes some?

I figure it has to do with the starch or sugars in a potatoe , but maybe it is something else. Also not sure it does.

kit

Get Your Questions Answered by Some Pretty Smart Chefs ... ;-)

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Hey all! Later this evening I will be doing a podcast with Chef de Cuisine Sean Munshaw, and special guest, Chef Alex Downing. Some of the long time Stella Culinary fans might remember Alex as my Sous Chef at Stella Restaurant in Truckee, who took over as executive chef upon my departure a few years ago. He's now working on his next adventure, and I figured it would be a perfect time to catch up with Alex on the podcast.

SCS 061 | Chef Alex Downing

Podcast - Main

In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took over as the Executive Chef.

He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV.

We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future. 

Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw.

Wet spots in the middle of muffins for only ONE recipe.

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I bake all of my muffins in oversized muffin tins that are not "Texas sized," but just a taller version of the regular size. With just a few adjustments to baking time, all of my muffins turn out beautifully - except one. One recipe for banana muffins always winds up with a wet spot in the middle even though the "toothpick test" right into the very area seems to be okay.

Grilled fried chicken

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Yesterday was to hot to cook inside so grilled up some chicken with a twist.

Breaded chicken like one would do for frying. and layed it aeound my vortex full of coals. Tried to maintain tep around 375f. Threww a chunk of pecon wood over coals at the 20 min.mark.

Side of grean beans sauteed in evoo fresh garlic dusting of thyme, and kosher salt.

Salad sliced tomato, sprinkled with Porto Rico coconut rum and a little kosher salt.

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