Foodies BS Thread.

badass!!! hahahah..i love it. no denying it..the Shun blade is great.

 

Some Hor d'oeuvres from today....

 

Luse that looks really good

 

I like your style Dennis.

 

Those are def some good skills.

 

With the amount of mouths I feed and frequency I have to feed them, Quantity ~ Quality - then appearance.

I would have no place to store all the different plates. I tried, but the China took priority in the limited storage area we have.

 

Thanks guys, just another day at work.

BTW that was first time rolling sushi in all my years. Cherry finally popped!

 

I keep a bamboo roller, rice, sesame seed, sea weed wrappers, and a bottle of soy sauce in the truck/ fishing gear.

It is hard to mess up a roll.

If I know I am making sushi, or sashimi - I spring for some Wasabi - not the Horseradish most people are used to,.

 

Tuesday's dinner.. sorry for the bad pic. It's chicken in white wine, lemon, caper sauce.


Wednesday's dinner. Smother pork chops!



tonights dinner. pinto bean soup with buttermilk dumplings and beef!

 

Pic of said cheesecake?

 

Shot some pheasant this morning. Currently four breasts are brining in some apple juice/salt/sugar/garlic. Will go on the smoker tomorrow with about a 10 lb pork shoulder currently sitting in dry rub. Will be a busy Smoker Sunday.

 

So, for reference...here:

http://www.tacomaworld.com/forum/food-talk/141202-how-baked-scallops-appetizer-snack.html

Is the recipe I'm referring to in this posting.

I had a hankering for seafood this morning, and since I didn't happen to have any scallops in the freezer (and, more importantly, I was being a lazy bastard to day and was NOT going to the grocery store), I found some IQF 41-50 raw shrimp, and got an idea.

Using the above linked thread as a guide, I decided to see if a similar approach would work with shrimp! Sadly, I'm a retard some times, and I didn't think to take any pics until halfway through, so I'll pick up the narrative there.



Here's the halfway point. I had to melt more butter, and the bread crumbs were all damp from the first batch, so I needed to freshen them up too. I made two batches cause I lurve me some Old Bay, whereas the wifey can't abide the stuff. Hey, she married ME, so suspect decision making and taste should be evident already!

I had my usual assembly line setup, makes the process a lot easier but hella messy!



Ready for the oven. I knew these would cook faster than the scallops, so I went with a 400 degree oven, cooked for 6 minutes, then flipped the pan and another 6. Oh, and the other half of the pan is salt, pepper, and garlic for the wife



Ended up taking about 13 minutes total. I noticed that, as I filled the pan, the ones in the middle of the pan were last, and as such had 'damper' bread crumbs, and as a result browned differently than the ones at the edges of the pan, which got hotter heat! Odd, that!



Still, messy but damned good. Not dry, you taste the shrimp more than anything, and the old bay (or garlic) is subtle but there. AWESOME home made snack or appetizer!

 

i fuckin love hamburger helper haha i always use venison instead of beef though. so i add some bacon and some of its grease to add some extra goodness to it

 

No matter how much I cook, or how good I get at it...there are ALWAYS standby boxes of tuna/hamburger helper, mac and cheese, stove top stuffing, etc in the pantry.

Granted, not many, but they are there, and they get used on occasion. Plus, we are helpless before the power of those bagged Knorr side-dishes of pastas and rice you get. We call them 'crack rice'. I can make two bags of their mushroom and herb rice and the pot is licked CLEAN after one meal by the three of us.

That shit just ain't right.

 

I used to eat that stuff and loved it. But ever since I changed how I ate and read about that stuff... I won't touch it with a 10ft pole.

 

Recipe?