Your Saturday meal looked great Bob. So does that butcher block.
Not a lot going on in the kitchen here. Too many other things going on. Made some beef chew, butter and a couple hearty soups since lasts checking in but nothing worthy of bringing to this table.
Tonight is my anniversary and even that doesn't give us the oomph to do anything special. It will be pork side ribs, Calzone, Corn on the cob and Artichoke hearts.
Not a lot going on in the kitchen here. Too many other things going on. Made some beef chew, butter and a couple hearty soups since lasts checking in but nothing worthy of bringing to this table.
Tonight is my anniversary and even that doesn't give us the oomph to do anything special. It will be pork side ribs, Calzone, Corn on the cob and Artichoke hearts.
Calzone is something I’ve been wanting to try from scratch……hopefully your anniversary found its oomph! 😉
Cal,
Congrats.
I suggest you limit the food intake as that tends to limit exercise afterwards.
All the best.
ES
Congrats.
I suggest you limit the food intake as that tends to limit exercise afterwards.
All the best.
ES
I don't know where I read this, but "Cooking starts with an Onion!"
Alas I am a bit weak on Onions. Always seems to go wrong for me.
Cue Masterchef Gordon Ramsay:
Excellent.
Alas I am a bit weak on Onions. Always seems to go wrong for me.
Cue Masterchef Gordon Ramsay:
Excellent.
There’s a steak marinade called Dale’s they sell at most markets around here, it’s very salty and I’ve used full strength when making jerky……here’s a home version I use allowing self moderation of the soy sauce (only use 1/2 cup soy sauce per batch for grilling steak)
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Try 'white pepper' as a seasoning, it is black pepper whose skin has been removed prior to grinding.
Also see "Afghan Chicken", a different style of marinaded chicken, which is normally made on a Tandoor.
Also see "Afghan Chicken", a different style of marinaded chicken, which is normally made on a Tandoor.
In France Tierry Marx and others experiment in " cuisine moleculaire "
and use nitrogen and lab chemicals.
Some other tricks are simplified versions and no need for extreme cold.
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Sounds like El Bulli.
https://www.japantimes.co.jp/life/2...comes-a-casualty-of-the-coronavirus-pandemic/
Speaking of fish!
I’ve been fishing all week with an old buddy of mine that came to visit from Vermont……got speckled sea trout and spotted redfish on the bay, catfish from up river, grouper from offshore in the gulf.
Been busy and eating good…..he has stage 4 pancreatic cancer and doesn’t have a lot of time left, he said he wanted to get in as much fishing as he could while he still can. I think we put a good dent in it!
The pic of the fish head is what’s left of a 40 lb grouper that shark grabbed while reeling in………still got a couple lbs of meat off the head! Really sucked though…….that was a nice fish.
The last pic is of a ‘scamp’ they are a mini grouper (that’s actually a big one!) and are some of the best eating fish out there.
I’ve been fishing all week with an old buddy of mine that came to visit from Vermont……got speckled sea trout and spotted redfish on the bay, catfish from up river, grouper from offshore in the gulf.
Been busy and eating good…..he has stage 4 pancreatic cancer and doesn’t have a lot of time left, he said he wanted to get in as much fishing as he could while he still can. I think we put a good dent in it!
The pic of the fish head is what’s left of a 40 lb grouper that shark grabbed while reeling in………still got a couple lbs of meat off the head! Really sucked though…….that was a nice fish.
The last pic is of a ‘scamp’ they are a mini grouper (that’s actually a big one!) and are some of the best eating fish out there.
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The cake looks great. I didn’t realize the apparent high price of furniture for you, as it looks like the cake is on a quite nice carpet on the floor!
Best of luck!
😉