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Post by wynnv on Feb 18, 2024 11:19:03 GMT -5
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Post by Tarpon65 on Feb 18, 2024 11:34:08 GMT -5
wynnv, I guess that looks okay, if you like that sort of food.
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Post by bswiv on Feb 18, 2024 11:41:13 GMT -5
The Rockerfellers before and after with the blackened tuna cesar. I did the oysters on broil and it charred the cheese. I normally bake them but they were tasty one the less. View AttachmentView AttachmentOysters.......looks like it was worth every minute of effort!!
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Post by bswiv on Feb 18, 2024 11:49:27 GMT -5
So......at this point all I've got to show is the start of it, actually of a few dinners. Cleaning and trimming now, part heading to the grill this evening for company, some to friends......the rest.....thinking that through. What's there.... SCRAPS....really tasty scraps....and free.....except for the effort to clean and cook. Belly of a 60# or so sword, collar and belies off a 40# halibut, trimmings of dolphin, salmon backbones & heads. Pulling the throats and cheeks out of the salmon heads, the backbones will be trimmed and sugar/sat/soy brined then cooked slow tomorrow so we can pull the meat off them for dip. About 35# there total......easy 7-8, maybe 9# of meat when it's all said and done......
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Post by stc1993 on Feb 18, 2024 16:10:19 GMT -5
I had backstrap and tenderloin cut up in vegtable soup last night. Got plenty left over for today.
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Post by conchydong on Feb 18, 2024 16:12:19 GMT -5
View AttachmentView AttachmentSo......at this point all I've got to show is the start of it, actually of a few dinners. Cleaning and trimming now, part heading to the grill this evening for company, some to friends......the rest.....thinking that through. What's there.... SCRAPS....really tasty scraps....and free.....except for the effort to clean and cook. Belly of a 60# or so sword, collar and belies off a 40# halibut, trimmings of dolphin, salmon backbones & heads. Pulling the throats and cheeks out of the salmon heads, the backbones will be trimmed and sugar/sat/soy brined then cooked slow tomorrow so we can pull the meat off them for dip. About 35# there total......easy 7-8, maybe 9# of meat when it's all said and done...... I love eating fish heads and scraps, but my wife likes them even more. She would go crazy over that feast. I used to love to suck the eyeballs out of a fried grunt.
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Post by OhMy on Feb 18, 2024 16:45:17 GMT -5
View AttachmentView AttachmentSo......at this point all I've got to show is the start of it, actually of a few dinners. Cleaning and trimming now, part heading to the grill this evening for company, some to friends......the rest.....thinking that through. What's there.... SCRAPS....really tasty scraps....and free.....except for the effort to clean and cook. Belly of a 60# or so sword, collar and belies off a 40# halibut, trimmings of dolphin, salmon backbones & heads. Pulling the throats and cheeks out of the salmon heads, the backbones will be trimmed and sugar/sat/soy brined then cooked slow tomorrow so we can pull the meat off them for dip. About 35# there total......easy 7-8, maybe 9# of meat when it's all said and done...... I love eating fish heads and scraps, but my wife likes them even more. She would go crazy over that feast. I used to love to suck the eyeballs out of a fried grunt. Why did you stop? Go catch a grunt or use another reef fish, fry it and suck those (eye) balls.
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Post by conchydong on Feb 18, 2024 17:51:44 GMT -5
I love eating fish heads and scraps, but my wife likes them even more. She would go crazy over that feast. I used to love to suck the eyeballs out of a fried grunt. Why did you stop? Go catch a grunt or use another reef fish, fry it and suck those (eye) balls. Because I live in Broward county now and don't catch Grunt's like I used to when I lived in the Keys. Grunt eyeballs are better than the fish I target now.
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Post by 4ward on Feb 18, 2024 18:03:53 GMT -5
Deer Chili, cornbread and plain old custard pie for later. ( i tried a new pie recipe that didn’t sound quite right, I’m currently salvaging my efforts.)
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Post by Tarpon65 on Feb 18, 2024 18:17:04 GMT -5
Wife had put in a ham early this afternoon at a low temperature, around 250 or so. I checked the ham after a few hours and it was only around 90 degrees in the center. Turned the oven up and put in some sweet potatoes. Checked around 45 minutes later, and barely hotter. I'll check tomorrow, but looks like the dang oven has burned through another element. I just replaced it around a year ago along with the oven temperature sensor. It may be time to replace, and if we do, we will probably replace all the kitchen appliances as they were all bought at the same time prior.
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Post by bswiv on Feb 18, 2024 21:52:31 GMT -5
First batch from the "scraps"........more than edible................ The stuff that looks burned is actually wild blackberry preserves and hot BBQ sauce on salmon backbones. A test run.....one that will be repeated as it was more than good.
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Post by wynnv on Feb 19, 2024 14:23:08 GMT -5
I haven’t made Italian in a while so since I was off work today.... meatballs and meat sauce on angel hair seemed like a good idea. After some laundry and cleaning I just put my sauce on a slow simmer. Might even watch some NASCAR later today. .
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Post by tonyroma on Feb 19, 2024 14:48:40 GMT -5
Bay leaf in your gravy?
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Post by wynnv on Feb 19, 2024 15:27:41 GMT -5
Bay leaf..fennel seed...basil...oregeno...salt...pepper...red pepper flakes...garlic...onion and green pepper.
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Post by conchydong on Feb 19, 2024 15:59:16 GMT -5
I put Bayleaf in my Bolognese sauce. I ain’t Italian though. That’s why it ain’t called gravy for me. Gravy is something entirely different and usually involves fat and flour.
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