nonblonde007

I had this beautiful salmon filet in the freezer along with some roe. With such a perfect piece of fish, it seemed a shame to cook it! Sake & Ikura ceviche This just hit the spot on a hot summer night! I realy love the taste of Sake all by itself, so rich and buttery with a hint of avacado aftertaste.

They look like pigs ears?

I have a large hunk of beautiful sushi-grade frozen salmon and frozen salmon roe that I ordered online a while ago. (being land-locked in the southern US, I have to order it this way.) I have searched for a great recipe to showcase the perfect raw flavors of both, and havn't come up with any yet. We have allready done sashimi, and I would like to do some sort of japanese style maridnade or preperation, I just love the subtle flavors. Any ideas for me? Perhaps a light marinade in sake or wasabi? Flash sear? I am lost, please help!

Bill, the okra and tomatoes look so delicious. Thank you Mr. McDonald! Egg mcmuffin, please.

Thank you Anne.

Percyn, You are the breakfast guru!

Prawncrackers................OMG! That is my sort of breakfast! That crab roe is making me drool, I realy miss fresh crab. ktepi, thank you very much! btw, I baked them, not fried. probably why they were a little dry.

O.K., I checked the link, and now I feel challenged! In a good way though. Thank you! btw, that was with a welsh rarebit sort of bastard sauce, cheese, beer, mustard, etc. it was actually better than the eggs, which were a little dry. Thank you for all the support and encouragement, not the sort of thing that is generaly good for my type of personality!

I am humbled and put Firmly in my place! I respectfully bow out now............ (not too awfully shabby for a first try tho)

Osso Buco, rigatoni in the reduced braising sauce, fresh corn and of course, garlic toast. I am sooooooooooo stuffed!

Prawncrackers............we have eggs! Scotch eggs.

Very Pretty!

I am doing my first ever batch of pickles, going with the fresh pack. My question is this, in all of the recipes I have read to make these, it doesn't state if they should be left out of the fridge after sealing or kept in the fridge, so, where do I keep them, and for how long? Any help would be apreciated. Thanks

Hmmmmm, there are a LOT of habits I hide from the neighbors, pho is the least of them, they would be Scandalized! (or I might be run out of town) That looks scrumptious! What is "a can of fried clarias fish with chilli", it doesn't look like it came from a can?. Have you noticed that when it is this hot out, spicy dishes seem to just hit it right? Or, is that just me, being odd again?!

Prawncrackers, It's the honeycomb, burried with the other meats under all the herbs, I realy enjoy it's texture. Don't worry, eggs are never far away! Ktepi, I sooo feel for you right now, been there-done that! 100* here now, Ick! I have never tried buttermilk pie, it looks and sounds delish.

Viva, Wow! Just beautiful, thank you for sharing the pics and the descriptions of those lovely boys! Sounds to me like the green would probably be my fave, I love a strong acidic tom flavor. Kouign Aman, How was Mr. Stripey, and what are the other ones?

Oh, I can like crazy! I love canned homegrown tomatoes in the winter, just plain or heated. It's a taste of summer in the winter. Yum!!!! I think I put away 2 dozen last fall summer and they only lasted until x-mas. Break out the mason jars and have a ball!

Prawncrackers, I am so sorry to break the egg streak, but one can only handle soooo many eggs! This might be my favorite breakfast, Pho. I keep a load of the stock in the freezer, and everytime I make ossobuco I have it the next morning. Love the left-over meat in pho. Tripe, lots of greens, few noods, jalepeno, lime, fish sause, and all of the normal yummys added on.

I can see that I am going to have to try larb, it looks so delicious! Bruce, what is the lovely yellow thing in your salad? Those chops look so succulent and juicy!

LOL I am right there with you! Well, not Literally...........(hey, I can dream, Mines out of town!)

Jason, Can I live your life for a while? Amazing! Tonight it was pork tenderloin, gnocchi w/bacon, toms, misc., fresh mozz., and beets n greens.

Brats..........mmmmmmmmmmmmm. Just as they are, please. And the next day, pan fried with eggs. Yummy!

Michael, how did the vermouth affect the gamey flavor of the lamb? Did it counter or enhance? Beautiful, btw.

LOL! That, and sticking your finger Immediately in your mouth, going owye, owey, owey..................

Because I know that I can be a complete Dork on occasion! lol