Butter and Bread and Sandwiches Oh My! (II)

kerneldrop

Flashlight Enthusiast
Joined
Apr 24, 2021
Messages
2,333
Location
South
Grilled chicken
400 degrees and pulled at 161 degrees

28AE2AC1-4E3E-4631-9D2E-32B8278925F5.jpeg


Just a simple setup
55F96AAD-EEE0-4A5C-976C-BA0E4DB152BE.jpeg
 

pnwoutdoors

Enlightened
Joined
Sep 14, 2008
Messages
365
Location
USA
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

Flashaholic
Joined
Dec 20, 2012
Messages
8,400
Location
Northern New Jersey
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. ;-)
 

bykfixer

Flashaholic
Joined
Aug 9, 2015
Messages
20,453
Location
Dust in the Wind
686B9A6E-3A68-4C1A-BD18-847E805D3198.jpeg

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.
D18C0996-9866-48C6-A5DB-A821DEE711A1.jpeg

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

kerneldrop

Flashlight Enthusiast
Joined
Apr 24, 2021
Messages
2,333
Location
South
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.

62A98FDD-DF9B-4F44-BC61-DC207B33B786.jpeg

Chicken — sauce is just deglazed fond and some tomatoes
6A198513-7A6F-4091-8ECD-5AF50AB08677.jpeg
 
Last edited:

pnwoutdoors

Enlightened
Joined
Sep 14, 2008
Messages
365
Location
USA
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

Flashlight Enthusiast
Joined
Apr 24, 2021
Messages
2,333
Location
South
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.

D2546097-43FC-4457-9EDF-756613D050E7.jpeg
 

raggie33

*the raggedier*
Joined
Aug 11, 2003
Messages
13,509
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
 
Top