Getting my slow cook thing done before summer gets here.

Braised oxtail with daikon/carrots. This dish tells loved ones it ain’t a lie. You love them.

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BBQ Pork Sandwich..........YUM!!!

Double faux, maybe triple or more, smoked brisket. Packaged corned beef point briskets were on special as they are every St. Patrick's Day. Got one and soaked it for 24 hours with several bath changes to get as much corning flavor out. Salt & pepper and liquid smoke in foil and into the crock pot it went for 6 hours. Pulled it out and into the convection oven for another 2 hours at 230ºF. At $1.97/lb, seemed like it would be a worthwhile and fun test. Worst case I could chop it up and mix some BBQ sauce in and make sandwiches.

It was shockingly good. Decent smoke flavor, good beef and fat flavor. Certainly worth the effort. Sandwich tomorrow, have to get some Wonder bread.


Pretty sad looking out of the water bath and dried. Wish I hadKrups'd the peppercorns vs mortar and pestle
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Out of the crock pot, smelled great with authentic smoke aroma
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1 hour in the oven
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Done and resting. A finer pepper grind would have yielded a better "bark" but it was decent
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Pink from corning but beefy and fatty and super tasty. I have paid good money for worse. Had a little of my homemade BBQ sauce with it, dabbed in now and again.
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Fried sea scallops with red taters and brocolli.

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Rice-A-Roni! Reduced sodium chicken flavor. And a Bloody Mary seasoned with Everglades Seasoning.

YUM!

Man, that looks great. However I had to elect to give up scallops after my gout attack, because they're so high in purines.
Sigh!

I feel for ya....Scallops, esp Sea Scallops are my weakness. Lunch plate from Anna Maria Oyster Bar...UTC FL location last week.

I had gout scares back in the 80's and changed my diet. Turned out for me to be just calcium deposits that eventually settled into my feet...big toe joints.

are there fresh water scallops..that we eat?

I used to live in MN as a kid and much of our street camped every weekend on the St. Croix River and fish for walleye while the moms had chardonnay back at the site. Walleye cheeks are commonly known as fresh water scallops.

No...but there are Walleye Cheeks that they named Fresh Water Scallops because of their similar taste.

.

I've learned to use 25% less water (and 5min less cook time) than the instructions say.
Don't like mushy rice.

Made some deeelux rice today to rival or best those instant-packs:
-2c rinsed genmai, 2c water, heated to boil.
-Add a small chopped onion and fistful of chopped carrots and Italian spices. Simmer 15 min. Don't uncover long.
-Let rest 10-20 minutes. It was still steaming in the stainless Tfal pot. YMMV.
-Add pepper, salt, 1/4-1/2c butter and garlic then olive oil to loosen up. Stir and cover again.
-This can be flash frozen on a olive oil cookie sheet and put in ziplocks.

Now cooking a piece of salmon lightly coated w/ flour pepper etc. in cast iron.
Seared in olive oil both sides, reduced heat then added small bit of water for a few more minutes.
(still not tender and flaky..ugg..tight and rubbery.)
Added more water to steam on low covered for another 15min. An experiment.

edit: The salmon turned out barely cooked through but it lost all flakyness. Maybe the oven is better. Or more heat/less time.
Splash of lemon juice on top. Good enough.

Dinner tonight was something quick but comforting—grilled chicken with a side of roasted veggies and a bit of quinoa. I’ve been trying to keep things balanced lately without giving up flavor. Some nights I get more creative, but today was all about keeping it simple and healthy. On that note, I recently came across an option to Buy Mounjaro Online. It’s been helpful for people trying to stay on track with their health and wellness goals, especially when managing meals and weight. Thought it might be worth mentioning if you're on a similar path!

A wild turkey was harmed in the making of this dish


Turkey Krapow. Thai basil turkey.

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Getting closer to making those nice crunchy 'house fries'.

To get a coating to stick to chopped up wet potatoes, coat them with a small amount of flour in a bowl and bake for 10-15min at 400.
Gets a nice hard dry shell.
Then re-coat with whatever and bake more.

The last of my wild turkey. Hammered out some breast meat and made WILD TURKEY KATSU!

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not sure if I posted this yet. I have learned to love the metal skewer. it allows me to use my grill and hang the foods in the heat. no grill clean up. I have dangled pork chops like this.

I have my version of tandoori chicken down. the color is from the chili dust..not red-food coloring #death.http://forums.pelicanparts.com/uploa...1743870231.jpg

Cream of Broccoli soup....yum!

Damn!!!!


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I havent fired up my pizza oven in awhile.....

I still got it..

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