HungryChris

Just back from a cruise to Bermuda. One of the things I learned to like on a cruise ship, because it was always there, is a roll with some cream cheese, smoked salmon, capers and red onion. It's a little more difficult to find close to home. Add a bloody Mary, if it happens to be a sea day. HC

I remember from my days working in a research lab at Pfizer, that SO2 was labeled as an "insidious poison" because as it works on you, the first thing that happens is that you can no longer smell it and continuous exposure can kill you. It is something that should be worked with under a good ventilation hood. It's just not something that I associate, nor would want to, with cooking. HC As @Duvel correctly points out below, I was thinking of hydrogen Sulfide, sorry for the mix up!!!!

Lobsters finally went on sale for $5.99 pp and we jumped in! These were hard shells from Canada, too! HC

Little bit of everything chef salad. Leftover steak, hearts of palm, pickled sweet peppers, tomatoes, avocado, marinated onions and mushrooms and fresh picked lettuce. It's all gotta go.Heading to Bermuda tomorrow! HC

I spotted these in a local market and decided on steak night. HC

Fry pan hot dog with kimchi, chopped shallots and ballpark mustard. HC

Oh, look, I have a few littlenecks left over from dinner, and I just happen to have a bit of cocktail sauce. Not much, but it's a start. HC

Aside from lettuce and a few snow peas, I don't have much produce, only the promise held out by blossoms. HC

Littleneck clams, stuffed with chourico, garlic, shallots and diced sweet peppers, served with last years butter and sugar corn from the freezer. HC

When you find a good thing, stick with it. SV'd chicken breast, fried zucchini, (this time I went with seasoned panko for a little extra crunch) and lettuce on lightly toasted Tuscan bread with spicy ranch. HC

One of the first road trips Deb and I ever made was up to Woodman's, where the fried clam was supposedly first created and shortly after that, the Clam Box and then to Essex Seafood. Those are the hub of what we think of in good fried clams, but they all have their good and bad days and luck is always part of the trip. After that we started searching out places closer that could do it well, and today was a find. Many local places have been given the "wave-off". I worked one summer in a seafood market and would deliver fresh fry clams to local places. The prices in July would vary wildly and sometimes I would almost get chased out of places because the price had shot up so much. They would buy them and freeze them to protect themselves and the product would suffer terribly. Fresh is always best. @Shelby, the fried clam you want in KA is probably like the live crawfish I want here in CT. We have a cruise out of NOLA scheduled for next spring and I will make sure I get my crawfish fix checked off there. HC

We used to joke about this place when we were kids. Corny name, and the view is of the Mystic river, a tidal estuary. Today on the way to Mystic to get some littleneck clams for dinner, Deb suggested we split an order of fried clams here. From our table, in the distance, you can make out the tall ship masts of the whaling ship Charles W. Morgan at the Mystic Seaport Museum. Here is another interesting sight we saw from our table. The clams were by far the best we have had in years and well worth the price! HC HC

Shrimp 2 ways, shrimp cocktail and a po-boy, dressed. HC

Yes Please.

I have made fried green tomatoes for years without really knowing what I was doing, and they were ok. Then we had the breaded version at Superior Seafood on St. Charles Ave in NOLA. They were topped with a bit of crab meat and at the same time I had my first taste of Crystal hot sauce and my eyes were opened as if I had been sleepwalking for years. Given the choice, I would go for FGT any day of the week. While I have heard about, read about and thought about pimento cheese, I have never had it or seen it on any menu. There seem to be many versions, but I have yet to taste a one. HC

I thought it was perfectly moist and deli tender. I might try 142 F next time to see if I notice a difference. I also saw pork tenderloins on sale for $1.99 pp today and the wheels are already spinning. HC

I saw Lydia Bastianich put fried zucchini on a sandwich some weeks back and needed no additional encouragement. SV'd chicken breast, fried zucchini and black seeded simpson lettuce, from the garden. It is my twist on a sandwich sold on a food truck that came to my building every day, years ago for a few months, while the kitchen was being renovated. He called it a spicy ranch chicken. It consisted of breaded, fried chicken breast that was put on a roll and slathered with spiced ranch dressing in front of you. I was quite fond of it.

Speedy recovery, and don't let them near your sense of humor! HC

Poached eggs, home fries with onions, rapini and the first of a new batch of pickled peppers, sweet onions and shallots. HC

As to the bread, this particular one comes from Aldi in a big round loaf. I throw it in the freezer as soon as I get it home. When I toast it, it is still soft in the middle, which is how I like it. The marinated mushrooms are something I make when the button mushrooms go on sale (usually at Aldi, as well). I also make pickled green tomatoes in the fall and I still have quite a few. It is funny how they change over time, but I think the ones made in the fall hit their peak in the spring, so I usually do a sample every week or so to see how they are progressing. HC

SV'd chicken breast sandwich inspired by @rotuts's breakfast sandwich of similar nature. Instead of mayo, I went with a ranch dressing spiked with hot sauce. Allow me to elaborate: I loved the combination! HC

Chef salads with SV'd chicken breast. I was gentle with the spices in the SV process, but now know that I can get much more aggressive and look foreword to doing so. We also had another favorite, warm bread with soft butter and roasted garlic which I forgot to photograph. HC

Stuffed shells, cucumber salad and warm garlic bread. HC

Looks good enough to try. First time doing them. I am using a little olive oil, S & P, a little garlic powder, sage leaves and rosemary at 141 F. I expect to go about 3 hours. Am I close? HC

Sesame oil pan seared Ahi tuna. HC