Whats on tonights Menu

[wader]

Shrimp Boil
Fries (Truffle Oil, Kosher Salt, Parsley)
Corn
1/3 Glass of Red

 

[WhatKnot]

I hope that glass is big.

 

[CELLFISH]

couldn’t do this yesterday, oven on for 2 large russet potatoes ?… yum…
.

.

and 3 ears of corn roasted in pan with a bit of leftover oil… C22..
.

 

[jpd]

Damn...too bad I flipped it over after I bought it

 

[longcast]

Starters. Oh. Those olives are stuffed with blue cheese.

 

[longcast]

On the lighter side.

Lobster Cobb salad
Tuna sashimi salad

 

[CELLFISH]

w

Damn...too bad I flipped it over after I bought it

View attachment 66213

whats that from… ???

 

[MOJOE]

chicken parts ,,, potato salid,,, with our grown cherry tomatoes,,,,,,,,,,,,a cold iced tea,,,,,,,,,,,,,,,, ><)))):
><)))):>

 

[Chevy1]

Starters. Oh. Those olives are stuffed with blue cheese.

View attachment 66216View attachment 66217View attachment 66218View attachment 66219View attachment 66220

Wow they are huge

 

[Chevy1]

On the lighter side.

Lobster Cobb salad
Tuna sashimi salad

View attachment 66221View attachment 66222

Perfect

 

[Chevy1]

Made a crockpot full of chili. Fresh onions, peppers, garlic , meat, YUM

 

[MOJOE]

Made a crockpot full of chili. Fresh onions, peppers, garlic , meat, YUMView attachment 66234View attachment 66235

chevy that looks great ,,,,meaty,,,, ,,,,,,,,,,,,,,,,,,,, ><)))):>
><))):>

 

[MOJOE]

breakfest ,,,,,,,,,,,,,,,,,,,,,,,, ><)))):>
><)))):>

 

[CELLFISH]

21” one short of 22”… C22…
.

 

[CELLFISH]

not bad for bulkhead fishing while going for bluefish… he liked butterfish from chinatown… C22…

 

[dsedy]

21” one short of 22”… C22…
.
View attachment 66252View attachment 66253

Love that filet knife Cellie! Old school you must have sharpened that over the last 15-20 years

 

[MOJOE]

tonite,,,,,,,,,,,,,,,,,,,,,,,><)))):>
><))):>

 

[CELLFISH]

Love that filet knife Cellie! Old school you must have sharpened that over the last 15-20 years

Mr.D, ya still there in Lake George, wonderful…

that’s a Sabatier 3.5 inch paring knife, i used it in picture for reference…

it’s prolly near 30 - 35 years of use… it’s great for splitting/ deveining shrimp, fast…stone sharpening over the years gives it that perfect curve…

lay shrimp on board, back of shrimp to outside, 3-4 fingers pressed on shrimp shrimp, give a slice to split/ devein.. super fast… go to next shrimp repete, peel all scrimp at same time instead of one at a time… cellfish…
.

 

[dsedy]

Mr.D, ya still there in Lake George, wonderful…

that’s a Sabatier 3.5 inch paring knife, i used it in picture for reference…

it’s prolly near 30 - 35 years of use… it’s great for splitting/ deveining shrimp, fast…stone sharpening over the years gives it that perfect curve…

lay shrimp on board, back of shrimp to outside, 3-4 fingers pressed on shrimp shrimp, give a slice to split/ devein.. super fast… go to next shrimp repete, peel all scrimp at same time instead of one at a time… cellfish…
.

Back up at the Lake. I knew it about that knife. My father had a few that were curved like that too from decades of family sharpening!

 

[longcast]

Flank steak with a bit of Japanese BBQ sauce. Potatoes and onions, a little queso cheese. String beans, truffle salt, onions, garlic, shiitake mushrooms, white wine and a little butter.