FOOD!!!

[Willin']

Ok, it's official, we're ignoring all best management practices dietarywise tomorrow.

Mamas cookin' up a batch of OTH's  finest kind turkey gumbo and we're eating it on real by God rice, not some poor, debilitated shredded cauliflower.

But if you like tender shrimp and rice
If ya think ya can stand the spice
She cook gumbo

There may be some bourbon drinking as well, no guarantees though.

 

[Snaggletooth]

Three resipese from Ree in a rowe!

https://thepioneerwoman.com/cooking/pasta-with-pancetta-and-leeks/

wife loves thisse oune...... I use bacone.....                           

A hiite againe last nitte!

 

[Snaggletooth]

Rosemarey, parmessian, pankoe crustted backed cod, raostted brusselle sprouts drizzelled buttere, and quiwiah rice.                                       

 

[Point Break]

Last night Honey Orange Seared Salmon fillet. Pan seared....takes 10 minutes and served over rice. Really good.

 

[py26129]

A hiite againe last nitte!

I bookmarked the recipe. Looks absolutely delicious.  

Here is one of my faves from her site: https://www.thepioneerwoman.com/food-cooking/recipes/a11074/cowboy-quiche/

Follow the recipe (maybe heavy on the bacon) or add a few things like mushrooms or peppers. It's excellent either way. 

PS. I use store bought dough for the crust.

 

[pbd]

Lamb chops with a garlic, caper, lemon and anchovy seasoning.

 

[Max Rockatansky]

Her roti recipe is spot on

http://jehancancook.com/recipes/

 

[Snaggletooth]

Broilled scallopes overe lemoney orzoe.

kickasse ceasare sallade to followe up...................             

 

[Grabbler]

Jr. rolls in with a lump of Yellowfin from a midweek trip ahead of this shit in The Gulf...proceeds to fire us up some mini-tuna tacos with mango/ginger/cucumber salsa and wasabi cream sauce...ono-licious!...

 

[Grabbler]

 

[On The Hard]

Shrimp cakes. Like crab cakes, only made with finely chopped shrimp. It's a bitch to get it to hold together, but seriously tasty

 

[billy backstay]

Why is food and everything, so expensive since the pandemic has ended, for many of us fully vaxed people??

Beef is through the roof, and a sheet of plywood, or a 2 by 4 costs 10 times what they did a year and a half ago?  

Need to reroof our garage with loft apartment, and pretty sure there is lath, not plywood under the wood shingles the previous owners installed.  4 grand for 6 squares of roof, for plywood alone!!  It's not leaking yet, so may put it off until next year, in the hopes plywood will come back to reality....... :angry:

 

[Raz'r]

Why is food and everything, so expensive since the pandemic has ended, for many of us fully vaxed people??

Beef is through the roof, and a sheet of plywood, or a 2 by 4 costs 10 times what they did a year and a half ago?  

Need to reroof our garage with loft apartment, and pretty sure there is lath, not plywood under the wood shingles the previous owners installed.  4 grand for 6 squares of roof, for plywood alone!!  It's not leaking yet, so may put it off until next year, in the hopes plywood will come back to reality....... :angry:

People been sitting on their wallets for a year, and companies cut back on production. It's coming back online. Give it 2 more months.

 

[billy backstay]

People been sitting on their wallets for a year, and companies cut back on production. It's coming back online. Give it 2 more months.

God I hope so!!  I will give it 6 or more months...   14 grand for a 6 square garage re-roof is Nucking Futs!!

 

[Raz'r]

God I hope so!!  I will give it 6 or more months...   14 grand for a 6 square garage re-roof is Nucking Futs!!

I think it's only construction lumber that's crazy, was at a hardwood place and 3/4" birch ply, cabinet grade was $60? Mahogany was $6.75/board foot. Not crazy.

 

[Mid]

btw the global supply chain is foked .

 

[Snaggletooth]

Maide a greene goddesse sallad dresseng, greate stuff!

·        1 cup parsley leaves

·        1 cup packed watercress or spinach leaves, stemmed

·        2 tablespoons tarragon leaves, rinsed

·        3 tablespoons minced chives

·        1 garlic clove, roughly chopped

·        2 anchovy fillets, preferably salt-packed

·        3 tablespoons fresh lemon juice

·        1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar

·        ½ cup canola oil or grapeseed oil

·        ½ cup mayonnaise, preferably homemade (see note)

·        Kosher salt

·        freshly ground pepper

Directions:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

 

[P_Wop]

I did a pair of baked branzini last week, Greek style.  Simple and magic.

Get two 1¼ lb fish properly cleaned, but with head and fins still on.

Smear each cavity with a paste of crushed garlic and olive oil, then stuff in 6 or 7 half-moons of lemon (Meyer lemons if you can), and two sprigs each of oregano and thyme. 

Slother the fish generously with olive oil, and roast in a oven set to the highest broil setting for 18 minutes.  Turn once after 10 minutes, and add 3 or 4 slices of lemon on each fish after the turn.  Serve with sprinkles of oregano leaves.

A good accompaniment is young spinach leaves sautéed in olive oil, garlic and the juice of one large lemon, with some Parmesan sprinkled on top.  Yummy.

 

[bmiller]

Pizza steel 2.0, this one 3/8" thick. Right now I'm working on a griddle that is 12x18x1/2 with 1" sides set at 46deg. 

Cooked on the gass grill at 500.

 

[Snaggletooth]

Marrinatted shrimpe on grille, grilled asparagase, and a no-mayo paste sallade, crazey asse goode dinnere.