My intro to bass was the small-mouth fresh water variety. Gutted 'em and roasted over an open fire on the rough pebbly/sandy beach at Lake Erie.
That's like apples and oranges, I think a lot of New Englanders would be off put by lake fish. Oh for a nice fry up of crappies and blue gills
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Nothing at all wrong with well prepared sashimi I've had scallop (hotate) many times.
SY & Nezbleu, thank you for your hints and links. I will try it again.
Late night dinner yesterday, really late, so i turned on my stereo, catched a few of my Funk records, cranked the volume up, opened a nice bottle Haut Medoc 2005 while i was waiting for the roastbeef in the oven and spent a happy time with my wife.
Late night dinner yesterday, really late, so i turned on my stereo, catched a few of my Funk records, cranked the volume up, opened a nice bottle Haut Medoc 2005 while i was waiting for the roastbeef in the oven and spent a happy time with my wife.
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Thats something i miss here sometimes , a variety of fresh seafood.
We can get it in a very few shops with price tags for millionaires, in the restaurants the prices are astronomic therefore.
Oysters are usually not so much my taste, but in the winter there was a street shop on the market, he sold some wild ones from Scotland, they meet my taste specs perfectly, for only 5 bucks per piece
Moules and Trouth are available at normal prices and for ceviche we can take cheap Pangasius from Vietnam, this way prepared its really fantastic good, the recipe is from a Chilena, she will teach me in the next few weeks.
for only 5 bucks per piece
And I think $1.25 is too much, I would have problems.
The restaurant menu. Bit of a high end joint so oysters C$32 per dozen, good selection though and nicely presented.
http://www.shuckseafood.ca/main-menu/
http://www.shuckseafood.ca/main-menu/
The roastbeef looks to me like it has been resting.
Which would imply that 'happy time' with your wife lasted longer than a single happy occasion.
Maybe you don't mind telling your roast routine ?
Pork Butt is on the smoker.
We had Chicken Schnitzel with zucchini casserole, fresh pesto and bread for dinner. My son who spent six years in Germany said the Schnitzel would rate an 8 out of 10. It would have rated a 10 if I had done a mushroom gravy to go with it. I'll make gravy to try with the leftovers Monday for lunch.
Time to relax and have a wee dram before watching "The Revenant".
We had Chicken Schnitzel with zucchini casserole, fresh pesto and bread for dinner. My son who spent six years in Germany said the Schnitzel would rate an 8 out of 10. It would have rated a 10 if I had done a mushroom gravy to go with it. I'll make gravy to try with the leftovers Monday for lunch.
Time to relax and have a wee dram before watching "The Revenant".
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Yesterday I harvested some garlic scapes from our garden and made scape pesto (with toasted pine nuts, parmesan, lemon juice, and olive oil). Served that tossed with farfalle pasta. Also marinated some cremini mushrooms in oil and a little balsamic, then grilled them. Marinated chicken breasts in chopped fresh herbs from the garden (thyme, sage, parsley, rosemary), garlic, salt, pepper, lemon zest, lemon juice, and olive oil, then grilled on the BBQ. With a salad made a very nice meal, washed down with some Portuguese vinho tinto.
Nonsense, I can easily leave them lying on the supermarket shelf tomorrow.
