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      06-28-2021, 06:05 PM   #3015
Lady Jane
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I started with a couple of Guinness and decided to bake some drumsticks. I didn't feel like eating chicken so I had a couple more Guinness but I was hungry. So I tossed some onion rings and calamari in the toaster oven. Ate that and a couple more Guinness. Might have a bed lunch later and a few more Guinness. I don't have to work tomorrow and not taking any calls.





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      06-28-2021, 06:09 PM   #3016
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I don't have to work tomorrow and not taking any calls ...
Maybe a 15k run
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      06-28-2021, 06:10 PM   #3017
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Originally Posted by cmyx6go View Post
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One more coming up...
I read that hearing David Lee Roth say it! I guess you know you’re old thread material.
"Come on Dave, gimme a break." " One break, comin up!"
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      06-28-2021, 06:18 PM   #3018
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Boys want to go to Sonic for dinner. What is edible there?
The ocean water is fantastic. Tater tots aint half bad.
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      06-28-2021, 06:21 PM   #3019
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Quote:
Originally Posted by Lady Jane View Post
I started with a couple of Guinness and decided to bake some drumsticks. I didn't feel like eating chicken so I had a couple more Guinness but I was hungry. So I tossed some onion rings and calamari in the toaster oven. Ate that and a couple more Guinness. Might have a bed lunch later and a few more Guinness. I don't have to work tomorrow and not taking any calls.





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Those are pounders! *hic*
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      06-28-2021, 07:34 PM   #3020
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Maybe a 15k run
Very likely. I like to deplete my stored carbs before I ingest anything solid. One café crčme and I'm out the door.
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      06-28-2021, 11:01 PM   #3021
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      06-29-2021, 09:50 AM   #3022
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Continuing my weekend tour of off-beat Carolinas/southern cuisine, I had Calabash chicken at Fatz Cafe with vidalia onion coleslaw and broccoli on the side. I normally prefer heavier breading on chicken, but Fatz has it down to a science for moist chicken with the thinner Calabash breading. Definitely on my list for future visits.....
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      06-29-2021, 04:10 PM   #3023
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A less liquid supper this evening.

Pan fried salmon with butter, lemon juice, sea salt and peppercorn. Basmati rice with greens and herbs from my garden.



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      06-29-2021, 04:24 PM   #3024
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Do you and hubby have a smoker too?
He’s gone. No smoker. I’ve been thinking about it though. Once I figure out what to do with the backyard, I may get one. Right now it’s mostly grass with a way too small concrete pad.
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      06-29-2021, 04:25 PM   #3025
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Quote:
Originally Posted by cmyx6go View Post
Quote:
Originally Posted by Sedan_Clan View Post
Do you and hubby have a smoker too?
He's gone. No smoker. I've been thinking about it though. Once I figure out what to do with the backyard, I may get one. Right now it's mostly grass with a way too small concrete pad.
I want to get into it myself, but I rarely cook anything elaborate……and cooking for one seems like an unnecessary chore. My buddy smokes and he has the wood chip flavor down to a science.

Party at cmyx6go's place.
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      06-29-2021, 05:34 PM   #3026
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      06-29-2021, 05:57 PM   #3027
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      06-30-2021, 12:32 AM   #3028
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How do you guys season your salmon?
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      06-30-2021, 05:59 AM   #3029
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Quote:
Originally Posted by Sedan_Clan View Post
How do you guys season your salmon?
When pan seared, with butter, salt pepper and dill at the end of cooking.

When grilling, salt, pepper and lemon juice.

Hollandaise on the side when in the mood.

Smoked when in the mood. Brine is salt, pepper, bay leaf and brown sugar (small amount of sugar).

Souffle when in the mood. Shallots, tomato paste, salt and pepper, lemon confit, egg whites.
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      06-30-2021, 09:19 AM   #3030
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Quote:
Originally Posted by Sedan_Clan View Post
How do you guys season your salmon?
If I put on the grill (with either tin foil or one of the grilling mats) I simply juice a lemon over each side, and let that boil away.

For sushi, with wasabi and soy.


If you have to cover up the fishy flavor, you need to find another place to get your salmon.
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      06-30-2021, 09:27 AM   #3031
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NO
This stuff is awful. Eat real ice cream or don't eat ice cream at all.
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      06-30-2021, 09:32 AM   #3032
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Quote:
Originally Posted by chassis View Post
When pan seared, with butter, salt pepper and dill at the end of cooking.

When grilling, salt, pepper and lemon juice.
^
^
^ What he said.
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      06-30-2021, 09:50 AM   #3033
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Quote:
Originally Posted by Lady Jane View Post
Quote:
Originally Posted by chassis View Post
When pan seared, with butter, salt pepper and dill at the end of cooking.

When grilling, salt, pepper and lemon juice.
^
^
^ What he said.
Just bite
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      06-30-2021, 11:56 AM   #3034
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Desert lol
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      06-30-2021, 01:15 PM   #3035
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"Spanking the bacon"
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      06-30-2021, 02:21 PM   #3036
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Quote:
Originally Posted by chassis View Post
Quote:
Originally Posted by Sedan_Clan View Post
How do you guys season your salmon?
When pan seared, with butter, salt pepper and dill at the end of cooking.

When grilling, salt, pepper and lemon juice.

Hollandaise on the side when in the mood.

Smoked when in the mood. Brine is salt, pepper, bay leaf and brown sugar (small amount of sugar).

Souffle when in the mood. Shallots, tomato paste, salt and pepper, lemon confit, egg whites.
Quote:
Originally Posted by UncleWede View Post
Quote:
Originally Posted by Sedan_Clan View Post
How do you guys season your salmon?
If I put on the grill (with either tin foil or one of the grilling mats) I simply juice a lemon over each side, and let that boil away.

For sushi, with wasabi and soy.


If you have to cover up the fishy flavor, you need to find another place to get your salmon.
Thanks fellas!!!
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