i dont have a final pic. but as a chinese dude, these fish were cook whole.

i have never eaten a crappie. hell, ive never caught a crappie.

i steamed one Cantonese Style, and i fried one whole.."something else" style.

i think we liked the steamed version better.

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I grew up in the middle of the country eating lots and lots of crappie. Always cut into little chunks, breaded and deep-fried. Tartar sauce optional, but recommended.

I’ve had fish steamed in a Chinese style, with ginger and other aromatics. It’s good stuff, although usually it’s a sea bass or something similar.

I like red snapper, butterflied and grilled over a wood fire, like the Mexicans do on the beaches on the Pacific side of Mexico. Pescado zarandeado.

MMM..

lets me frank. i am not comfortable in the ocean on ANY vessel. i grew up in a desert.

i am considering taking my Kayak out after rockfish and lingcod. sheesh..the best tasting fish IMHO come from the ocean. (i have reached out to a few professional kayak guides to maximize my safety)
i've had grilled snapper in Mexico and it is fantastic. the Italians dont suck at their verison either.

I wouldn’t go anywhere near the ocean in a kayak. Ocean waves are usually too big for boat that small. Not that I really consider a kayak a boat, I’d probably rather be in a life preserver.

Fish from the sea are way, way better than fish from rivers and lakes. I look forward to the former, look for alternative menu choices for the latter.

I do like a good smoked trout, though. There was a restaurant in Tulsa that smoked their own fish and their salmon was really, really good but the trout was also pretty outstanding.

I live in an area that has more fresh-water lakes than almost anywhere else.
The fish are primarily Crappies, Blue-Gills, and Perch.
The Crappies come in third as far as taste goes.

In Oklahoma, we mainly had crappies, bass and catfish. I thought crappie was best, followed by bass.

Vash, if you want to catch a crappie, I’d suggest the lakes of Northeast Oklahoma. My dad and my uncle would spend the day on a lake and come back with at least 50 of the damn things, if not 100. I absolutely hated Sunday nights, as I had nowhere to go and I always got stuck cleaning the cottonpickin’ things. That is chief among the reasons that I refuse to fish.

CheeseSteak sandwich for lunch today!

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staying on LAND. terra firma!

last night I busted out the pressure cooker and defrosted my last bag of hatch NM green chili. (damn covid!)

made a green chili chicken/corn chowder.

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Picnic shoulder, 8 hours at 250F, 12 minutes at 500F. Have always loved shoulders in the crockpot but roasting for an entire day takes them to a whole other level, actually 2 levels: salt & pepper crust and at the 500F stage, the skin turns into savory crispy candy that is so rich, you can only have a bite or two of nirvana before reaching for your beer. The fries were essentially cooked in lard, fried at the end. These were obviously phenomenal. I love complex recipes with layers of flavor but sometimes it's about getting the most out of elementals. Looking forward to many pulled pork dishes in the next week or so.

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looks great Shaun.

me, I'm still eating very little meat.

this was dinner just now. Korean JapChae.

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now that looks both extremely tasty and beautiful to eat. I would love to eat cleaner.

I think I could serve this to Paulie and Tony (if he was alive) withoput gettin' shot
 

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My wife and I have been watching the entire Sopranos episodes (86) and we're about a third of the way through, 2 or 3 per night. They do a lot of eating, which makes me hungry (they also do a lot of killing) which doesn't make me want to do that.

One of the best TV stories ever! Missed a lot the first time around, now we're really enjoying it.

love it!!

here is my dinner tonight. I made Shepards Pie. but NO MEAT!!

lots of various root beg and LEEKS. I added Miso Paste to up the meatiness. my wife was blown away. it tasted like MEAT. I used lentils to lend that texture like we were eating ground meat.

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I freeze everything after I make it. I make enough for 10 individual meals

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i count 18 meatballs. that doesn't divide out to 10 equal meals.

that's like 3 servings for me. (wth 3 put aside for a meatball sub sandwich) i have a weakness for meatballs, and those look awesome.

Growing up on Lawn Guyland, in an Italian/American family...

Meatballs and gravy.. were a once week thing...

Every few months I make meatballs and red sauce... and portion it in vacuum sealed bags

1# of ground beef yields 12 meatballs the way I make them

28 oz can of san marzanos... garlic, onions, basil.. is enough sauce for the meatballs..

Some good pecorino romano or parmesan... and its just good

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Bottled some hot sauce I made a few weeks ago.. Blood orange/Habenero hot sauce..
Its frickin good..

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Gift from my girlfriend.. Apparently she is telling me something?

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Some bling on my mixer


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Thanks

I use beef, pork, and veal
Good eye, I only made 9 servings
Ironically last night I picked up 2 meatball subs from Firehouse Subs. For a chain they're pretty good

No pictures, but my wife makes a killer tomato sauce from ripe crushed tomatoes from our greenhouse...lots of garlic, and herbs included. We just ground up a 10# pork butt with our KitchenAid grinder, and added Italian seasonings that we eventually make a large portion of meatballs with.

The crowning touch is when we switch the KitchenAid over, and make/dry our own pasta...the combo is to die for, and I usually have stomach problems from eating way too much at a time...but still worth it.

I am always in awe at how magazine cover ready your pics are.