MikeyBikey2000
Well-Known Member
It's weird.. I don't really cook, but I really like cooking shows. Maybe its just watching something being created? don't know.
It's weird.. I don't really cook, but I really like cooking shows. Maybe its just watching something being created? don't know.
You forgot the grits with pound of pork belly. @pearl is gonna have a field day with Carolina vinegar based BBQ. Hint the dive with smoker out back is probably the best in town.do ya like to eat?
which is really why i learned to cook! just need to apply it to something other than the paula dean - sugar, butter, shortening base.......
hmm - biscuits and gravy for breakfast!
do ya like to eat?
which is really why i learned to cook! just need to apply it to something other than the paula dean - sugar, butter, shortening base.......
hmm - biscuits and gravy for breakfast!
Is that some kind of slow cooker/crock pot thing? I've seen fish steamed before inside one of the prior contraptions on foil or a wood plank in a steam basket, but haven't see this. Turn out good?i'm trying to get this thing going...nobody cooks here?
tonight,
Citrus Trout Souse Vide
little s+p lemon oil, tangelo slices
View attachment 29863
Put it in the vacuum sealer.
View attachment 29865
Dropped it in the the water 60min @ 135F
View attachment 29867
in a nod to @Mountain Bike Mike, Put some beets and zukes through the spiralizer
View attachment 29866
They are getting roasted 5min @ 400f, then some feta, maybe some pine nuts or walnuts, and a little bit of lemon/vinegar dressing to pull it together.
should have worn those surgical gloves, hope i don't get pulled over the next couple days - or get beeturia -
View attachment 29869
Got some apples on the dehydrator for trail snacks tomorrow. will go nicely with the jerky.
View attachment 29868
i'm trying to get this thing going...nobody cooks here?
tonight,
Citrus Trout Souse Vide
little s+p lemon oil, tangelo slices
View attachment 29863
Put it in the vacuum sealer.
View attachment 29865
Dropped it in the the water 60min @ 135F
View attachment 29867
in a nod to @Mountain Bike Mike, Put some beets and zukes through the spiralizer
View attachment 29866
They are getting roasted 5min @ 400f, then some feta, maybe some pine nuts or walnuts, and a little bit of lemon/vinegar dressing to pull it together.
should have worn those surgical gloves, hope i don't get pulled over the next couple days - or get beeturia -
View attachment 29869
Got some apples on the dehydrator for trail snacks tomorrow. will go nicely with the jerky.
View attachment 29868
Is that some kind of slow cooker/crock pot thing? I've seen fish steamed before inside one of the prior contraptions on foil or a wood plank in a steam basket, but haven't see this. Turn out good?
The best trout I've had was also split in the same manner with salt, pepper, and lemon slices, wrapped in foil, pretty much steaming on the top rack of a charcoal grill.
Best trout is hooked cleaned wrapped in foil with a stick of butter on an open fire. Damn good right there.
we gots the exact same granite top, you get it at Stone King in Edison?
btw, how you like the spiralizer? I'm not allowed bring home cooking tools, most done old school
I'll bite and start posting Pat
That's not a bad idea when you're having guests over for a BBQ and want to have some fancy meat available, quickly. Can you pre-cook, refrigerate, then do a quick sear for heat and visuals as long as it's on the same day? Looks like a cool gadget to pick up.Pull it out, drop it in a hot skillet with a little oil to get a better look/nice crisp edges that add to the flavor, and away you go - no dealing with
the grill - drawback - 3-4 hours cooking time. Did a pork tenderloin on sunday, yummy.
I see that's farm raise trout, any thoughts on farm raised vs. wild for any fish? Recently read tons on benefits of each and where it's sourced from. In the end, I don't freakin know what's the right direction, I trying to get the family to eat 2-3 nights a week of fish, but fish supply in NJ kinda sucks, NYC is better but still not great. The best fish I used to get regularly was from my uncle who went deep sea fishing 2-3 times a week, now the sea fish off of NJ is low and esp. my favorite which are blackfish off of the Manasquan inlet
The supply sucks everywhere. Even the places that people say are really good, are really good only sometimes. Fresh fish is only fresh for so long. I would pick fish over meat any day, but unfortunately it's hard to find the good stuff. Sometimes I'll strike gold at local supermarkets, but more often I find discoloration and separating flesh. There's been a few times I had to go back and return some filets because they looked good enough to buy, but had a bad smell when I got it home. I feel like it's more of a demand issue than supply. They say how the oceans are being overfished, and that's probably true, but I believe that fish isn't as popular of a choice so there is much more supply being kept out for way too long and wasted, than consumed. The quality issue would also continually turn people away. Maybe I'm wrong.I see that's farm raise trout, any thoughts on farm raised vs. wild for any fish? Recently read tons on benefits of each and where it's sourced from. In the end, I don't freakin know what's the right direction, I trying to get the family to eat 2-3 nights a week of fish, but fish supply in NJ kinda sucks, NYC is better but still not great. The best fish I used to get regularly was from my uncle who went deep sea fishing 2-3 times a week, now the sea fish off of NJ is low and esp. my favorite which are blackfish off of the Manasquan inlet
That's not a bad idea when you're having guests over for a BBQ and want to have some fancy meat available, quickly. Can you pre-cook, refrigerate, then do a quick sear for heat and visuals as long as it's on the same day? Looks like a cool gadget to pick up.
any thoughts on farm raised vs. wild for any fish?
trout seems like a natural for farm raised - hell, they raise them, throw them in a river, i catch them, then eat them.....i can skip the middle steps!
I don't really have an opinion here - if they are frozen, i'd like to know the source. we don't have a good fish monger around here (??? do we ??) - i was amazed in seattle and vancouver.
guess metropolitan (next time i hit nassau or rv?) is close.
The supply sucks everywhere. Even the places that people say are really good, are really good only sometimes. Fresh fish is only fresh for so long. I would pick fish over meat any day, but unfortunately it's hard to find the good stuff. Sometimes I'll strike gold at local supermarkets, but more often I find discoloration and separating flesh. There's been a few times I had to go back and return some filets because they looked good enough to buy, but had a bad smell when I got it home. I feel like it's more of a demand issue than supply. They say how the oceans are being overfished, and that's probably true, but I believe that fish isn't as popular of a choice so there is much more supply being kept out for way too long and wasted, than consumed. The quality issue would also continually turn people away. Maybe I'm wrong.
I enjoy both wild and farm. Wild has good taste and texture, where farm is also good because it tastes fattier to me... not sure how to explain it better than that. Freshness is key.
It's weird.. I don't really cook, but I really like cooking shows. Maybe its just watching something being created? don't know.
we don't have a good fish monger around here (??? do we ??)
The supply sucks everywhere. Even the places that people say are really good, are really good only sometimes. Fresh fish is only fresh for so long. I would pick fish over meat any day, but unfortunately it's hard to find the good stuff. Sometimes I'll strike gold at local supermarkets, but more often I find discoloration and separating flesh. There's been a few times I had to go back and return some filets because they looked good enough to buy, but had a bad smell when I got it home. I feel like it's more of a demand issue than supply. They say how the oceans are being overfished, and that's probably true, but I believe that fish isn't as popular of a choice so there is much more supply being kept out for way too long and wasted, than consumed. The quality issue would also continually turn people away. Maybe I'm wrong.
I enjoy both wild and farm. Wild has good taste and texture, where farm is also good because it tastes fattier to me... not sure how to explain it better than that. Freshness is key.