Butter and Bread and Sandwiches Oh My! (II)

[kerneldrop]

Grilled chicken
400 degrees and pulled at 161 degrees

Just a simple setup

 

[Chauncey Gardiner]

Them's some mouthwatering eats.

 

[pnwoutdoors]

My sister who lives near the ocean always raved about fresh shrimp, saying there's nothing like it. I always thought "eh, shrimp is shrimp". Then one night at a place in Norfolk Va I went to order and the waitress says "and the shrimp arrived an hour ago". I'll have the shrimp please.....

Each bite was like I was dipping them into a bowl of ocean water before taking a bite. Probably the best tasting shrimp I'd ever eaten at that point.
Now I still say shrimp is shrimp but after that experience I get what my sister is talking about.

Yeah, "fresh seafood" has a magical meaning, once tasting the difference. Same with freshwater-caught, as well.

If it's within a half hour out of the water, it's all but certain to taste far better than anything store-bought.

One of the best seafood lunches I've ever had was right out of a fish market that was parked next to the docks. They always seem to have gotten first dibs on what came off the boats. Simple, well-prepared, fresh as anything. Or, a healthy salmon from the river, cooked at a campfire next to the river a half hour later. A squeeze of lemon, dash of pepper ... Yum.

Haven't ever had shrimp, crab or lobster like that. But I'm sure it makes all the difference.

 

[Poppy]

Our two sons prepared some Shrimp Curry -

View attachment 42886

I love that your sons do some cooking around the house.

Curry for me is like tequila.
I once got so wasted on tequila that even years later, just the smell of it would make me nauseous.

I once made curried chicken, and it was really good! The next time I made it I used too much curry. That ruined it for me.

I'm tempted to try it again, but I have been tempted for a few years now. Unsuccessfully. ;-)

 

[Poppy]

Grilled chicken
400 degrees and pulled at 161 degrees

View attachment 42908

Just a simple setup
View attachment 42909

Cooked over a wood and charcoal grill!
Very nice, and tasty!

I also use a thermometer, to me as an amateur, that's the best way for consistency, and safety.

 

[Poppy]

Look at what Poppy brought home from Shop Rite today!

 

[bykfixer]

Dinner at the airport.
Smoked and chopped pork shoulder, , ham caserole and (already gobbled up) steamed carrots and string beans.
The ham caserole was ribbon noodles, sour cream, salt cured ham slices and mozarella cheese. Carrots were steamed in a honey/brown sugar/ cinamon sauce. The string beans were pretty plain but fresh picked.

With a wonderful sunset at the very edge of a rain storm over my shoulder.

 

[Chauncey Gardiner]

Extreme close-up of the "Boys'" Chicken Fettuccine.

 

[knucklegary]

^^ is that photo before, or after digestion has begun..

 

[Chauncey Gardiner]

Sunrise casserole - aka, a baked omelet & hashbrowns all in one.

 

[knucklegary]

Oh boy, I'm a big fan of the all in one meals. Looks tasty!

 

[Chauncey Gardiner]

Oh boy, I'm a big fan of the all in one meals. Looks tasty!

My Better 3/4's mother made two every year for Christmas Morning's breakfast. One with sausage and one with crab. The crab casserole was out of this world yummy.

 

[kerneldrop]

Meatballs — 97/3 beef so not much you can do with that, but they were good for what they are. I used a farm egg and milk bread to soften them. Browned them in the pan then added sauce and finished them in the oven.



Chicken — sauce is just deglazed fond and some tomatoes

 

[Chauncey Gardiner]

Meatballs & Chicken -

Please set a place for me at your table.

 

[Poppy]

hmmm, finished in the oven. Just like a pro!

 

[Flying Turtle]

Here's dinner thanks to my wife. Shrimp in butter, veggies, and salad. Tasty as it looks.

Geoff

 

[Chauncey Gardiner]

Geoff's wife, it's beautiful!

 

[pnwoutdoors]

Curry for me is like tequila.
I once made curried chicken, and it was really good! The next time I made it I used too much curry. That ruined it for me.

I'm tempted to try it again, but I have been tempted for a few years now. Unsuccessfully. ;-)

Curry is one of the great flavors. But, yes, the spices can be powerful. It falls into the "a little dab'll do ya" category, for me.

Here's a simple recipe for a basic Tikka Masala paste that you can make in a blender: Tikka Masala paste @ ProperFoodie.com. Can then add a teaspoon or more to any dish you can think of.

Here's a simple ground garam masala blend you can make: Garam Masala @ TasteOfHome.com. A dash of the blend can work well on many dishes. It can be quite pungent, so a little goes a long way. At a good specialty grocery you ought to be able to find a pre-packaged garam masala combination of seeds/corns that you can grind up.

Here is a list of simple curry dishes that anyone can make: Easy Curry Recipes @ BBC Good Food.

Should have a good coffee grinder or spice mill on hand, to ensure you can grind down the fresh kernels, corns and seeds.

One of my favorite shops is a nearby Indian/Pakistani grocery that has several dozen whole-kernel/seed spices in stock. I go there a couple of times annually, to ensure I've got a bit of everything. Stored in small air-tight containers, they will keep a good while. Freshly prepared and ground, as needed, you can make any blend of spices your taste prefers.

 

[kerneldrop]

Here’s the BBC Curry dish I made yesterday with my son. He said it was good. I put everything but the chicken in the Vitamix…he said he wanted it smooth.

 

[raggie33]

still dont take pics of my food lol .but ive been doing homemade ice cream and yogurt and sourcream all are yummy just wish the sour cream was more sour i used heavy cream yogurt and vinegar