Whats on tonights Menu

[cany]

Cany. Those sausage and peppers looks great. You gave me a dinner suggestion for the weekend. I'm also thinking about getting a few Bronzino and trying them smoked. Did you ever try Koshihikari Gaba Rice. I get it on Amazon. It's pricey but really worth it. Make sure you soak it for at least 1/2 hour and my recipe is 1 3/4 cups water to 1 cup rice. Also, let it sit in the rice cooker or pot after cooking.

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I have never tried it But I will have the Wife get some thanks for the suggestion

 

[Crabman]

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Come, mister tally man, tally me banana
Daylight come and me wan' go home
Come, mister tally man, tally me banana
Daylight come and me wan' go home

 

[Crabman]

I have never tried it But I will have the Wife get some thanks for the suggestion

You will be hooked.

 

[CELLFISH]

Come, mister tally man, tally me banana
Daylight come and me wan' go home
Come, mister tally man, tally me banana
Daylight come and me wan' go home

HARRY BELEFONTE, Banana Boat Song…
.

 

[CELLFISH]

 

[Crabman]

HARRY BELEFONTE, Banana Boat Song…
.

I love that song. Who doesn't sing it in the car when no one is listening.

 

[Hunter704]

Pork fried rice, general tso chicken, pork dumplings and spring roll

 

[cany]

Tacos

 

[Chevy1]

Grilled up some ribeyes for me and my son, topped with homemade butter my daughter made,with sides of creamed corn, pierogies , and garlicky broccolini.

 

[MOJOE]

crabman and friends,,,,,,,,,,,,mojoes whole wheat pancakes,,,,,,,,,,,,,,,,,,,,,,,,,,,,, ><)))):>
><))):>

 

[Crabman]

crabman and friends,,,,,,,,,,,,mojoes whole wheat pancakes,,,,,,,,,,,,,,,,,,,,,,,,,,,,, ><)))):>
><))):>View attachment 93644

Mo, you gave me the last push I needed to cook up a stack. Next trip to the supermarket I'm going to get WW flour.

Enjoy your day.

 

[Chevy1]

Prosciutto with cheese, mustard and vinaigrette

 

[Crabman]

Just got home with the weekend goodies and started the prep work. Look how gorgeous those Bronzinos look. Their eyes are clear and sparkling. While filleting in the house, there wasn't a hint of fish. I plan to pan cook two skinned fillets and smoke the other four along with another salmon fillet. I also got a couple of octopus that I love making into salad. I tried my new Dexter, I liked the smooth edge for zipping through the first cuts at the head and tail while preparing them for filleting. I used the serrated edge to easily slice through the dorsal area but I didn't really like it for filleting the meat. I might just have to get used to it or perhaps I should have gotten the stiffer version.

I plan to do a dry brine again on the salmon and I again skinned them before putting them in the brine to compare them to the fish I did two weeks ago. My reason for skinning is due to the dark meat. I don't like the strong flavor so I slice it out. This time I'm only going to brine them for 12 hours and they will be smoked in apple wood instead of mesquite.

I really feel lucky I have access to Restaurant Depot. When I can't catch it myself, their fish is always top quality. Unfortunately, you have to buy at least three pounds of each item and sometimes it's too much for the two of us. I try to split it with a friend but they are not always up for fish. So this weekend after the cook, I'm going to try vacuum packing some of the smoked fish and see how it is at a later date.

 

[Chevy1]

Just got home with the weekend goodies and started the prep work. Look how gorgeous those Bronzinos look. Their eyes are clear and sparkling. While filleting in the house, there wasn't a hint of fish. I plan to pan cook two skinned fillets and smoke the other four along with another salmon fillet. I also got a couple of octopus that I love making into salad. I tried my new Dexter, I liked the smooth edge for zipping through the first cuts at the head and tail while preparing them for filleting. I used the serrated edge to easily slice through the dorsal area but I didn't really like it for filleting the meat. I might just have to get used to it or perhaps I should have gotten the stiffer version.

I plan to do a dry brine again on the salmon and I again skinned them before putting them in the brine to compare them to the fish I did two weeks ago. My reason for skinning is due to the dark meat. I don't like the strong flavor so I slice it out. This time I'm only going to brine them for 12 hours and they will be smoked in apple wood instead of mesquite.

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I really feel lucky I have access to Restaurant Depot. When I can't catch it myself, their fish is always top quality. Unfortunately, you have to buy at least three pounds of each item and sometimes it's too much for the two of us. I try to split it with a friend but they are not always up for fish. So this weekend after the cook, I'm going to try vacuum packing some of the smoked fish and see how it is at a later date.

Restaurant depot is great. I get my clams and most seafood there.

 

[Crabman]

Restaurant depot is great. I get my clams and most seafood there.

Which one do you go to? I feel the one in Farmingdale is the best for seafood. Large selection.

 

[Chevy1]

Which one do you go to? I feel the one in Farmingdale is the best for seafood. Large selection.

I used to go to Farmingdale when I was lived in Levittown now I go to the one in Bohemia on Lakeland Avenue

 

[Chevy1]

They made hamburger helper since I worked late

 

[WhatKnot]

Simple: 2 Dogs, Sauerkraut, Spicy Brown and Beans.

 

[Chevy1]

Tuna on toasted rye

 

[MOJOE]

friends it may look like a piece of chit and rice,,,,,,,,,,,,,but its liver and brown rice,,,,,,dont start with me,,,,,,, keep it to your self,,,,general with a squirt,,,,,,,,,,,,,,,,,,,,,,,,maureen did not want anything to do with the calfs liver so i made her a grilled cheese with chedder,,,,,,,,,,,,,,, ><)))):>
><)))):>