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    • Post in Provincetown, The "Outer Cape" and Wellfleet Too
      More time out in Wellfleet.  We are not out there on the 4th of July for the fist time in many years and I am grumpy about it.  Here's a couple of recent meals.  The Bookstore at Wellfleet harbor.  Drinks


      Baked stuffed lobster

      The Beachcomber, for the last time ever.  The town doubled the parking fee from $20 to $40, and since there are seven of us we had to take two cars.  $80 before ever stepping inside the restaurant!  Oh well, it was good while it lasted.

      Fish sandwich


      Oyster po'boy

      Here's the dune you have to climb up to get back to the parking lot.  That's my niece and nephew heading up, and my brother skulking at the top 🙂

      My husband was craving a burger so we went to Local 186 in Provincetown.  Drinks


      Burger with egg

      Chicken poutine. This was mine.  I've never had poutine before and don't think I'd order it again.  I did not like the gravy on the fries. Too mushy.

      Burger with fried avocado

      Another day, Mac's Shack

      Ritz cracker bluefish

      My nephew ordered the Impossible Burger.  I asked to try it since I have not eaten red meat for over 30 years and  this burger supposedly tastes like red meat.  It was...weird.  It did not taste like red meat but it has a definite meaty flavor to it.  It's also very salty.

      Fish tacos

      Fish and chips

      Salmon hand roll

      Striped bass

      Tomato salad with burrata

      Big kahuna tuna roll

      Watching the sunset from the bridge by our rental house

        • Like
    • Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
      During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top. 
      Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads. 

      Lightly mixed, with dressing. 

        • Like
    • Boat Cookery
      I'm new to eGullet but far from new to cooking and certainly have some chops cooking in cramped quarters. When I introduced myself to the eGullet moderators as part of the sign up process they encouraged me to start this thread.
      I am a yacht delivery skipper and deliver small boats (generally 40' to 80'), mostly offshore. You may have seen my posts on other cooking fora or articles in Sail, Blue Water Sailing, Offshore Navigator. I speak regularly at boat shows and at SSCA, AGLCA, MTOA, and OCC events.
      If you boat under sail or power the intent of this thread is to give a place to share experiences, ideas, and techniques. Catalina 22 heading out for a weekend and thinking about a meal plan? This is for you. Great Harbor 37 heading down the ICW from Chesapeake Bay and on to the Bahamas? We're here. Hallberg Rassy or Nordhavn planning to cross an ocean? Let's talk. Bring on your stories and questions.
      For those of you on the US East Coast come see me at Cruisers U (Annapolis Boat Show) or the SSCA Annapolis Gam. I'm speaking on other subjects but there is always time to talk about cooking. If there is enough interest we'll schedule a specific gathering, maybe even a potluck.
      For those who may not be boaters you are certainly welcome. Some things about cooking afloat require some adjustments. Think in terms of cooking inside a packing crate during an earthquake.
      Welcome aboard.
        • Like
      • 34 replies
    • Post in Dinner 2018 (Part 1)
      Ordered some Analon Nouvelle Copper nonstick pans to go with my new induction unit. Was a bit disappointed with the height of the sides of the pan at first, but discovered the that the heat spread pretty evenly up the sides. Thinking I will sell my Breville electric wok now. 
      Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness 
        • Delicious
        • Like
    • Salty Snacks
      I am addicted to salty snacks. I know, I know - I shouldn't eat too much salt. Regardless, I love them.
      However, I'm bored with the current selection of supermarket chips, pretzles, etc. I love olives and pickles of all kinds (especially japanese) too but I still crave more variety.
      What are your favorite salty snacks? Are there any you make and are willing to share the recipe for?
      • 261 replies