Shelby

Ok, thanks. I love, love love the skin......hmmmmmmmm.....makes my mind wander to Scotty's chicken skin chips.... Thank you for the clarification. I lump them all into "rainbow" lol. Sounds nice, simple and good. Will the skin stick? Should I spray with Pam or use some butter? My step dad fly fishes too! I'm not skilled enough to go that route. I'd hook myself and flip over. Mmmmmm bacon....I hadn't thought of that, but YUM. I tend to start the same but then pan fry both sides until crisp and then bake until cooked. After removing the fish from the oven and then the pan, I make a sauce with shallots, butter and olive oil, white wine and lots of drained capers. finish with more butter. Pour on fish. One of the wife's fav dishes. I'm still working on not getting the skin to stick to the pan during the pan frying stage. I use a non-stick, I shake the pan a lot. I've tried a dusting of flour on the skin first. Most of the time it still sticks. See, I'm afraid of sticking, too and I don't want to waste of that skin 'cause I love it. Capers sound great. Such great ideas, everyone I thank you and keep 'em coming if you have 'em. I'm thinking I can trade some of our venison for more fish.

Those look really good, Shelby. I actually use cake mixes fairly often for yellow and white cakes (I haven't yet found a dependable 'go-to' recipe for those yet) - and when I get a surprise "We need a cake" request. While I prefer the taste of a scratch cake, I really love the texture of mixes. It looks like you got a nice crown on those. My cupcakes (even mixes) tend to flatten on me. They actually have big dents in the middle. Thank God for chocolate frosting. edited to add: I liked these....I guess in some of mixes I taste some sort of weird.....boxy...twang.... Maybe I'm just weird.

That sounds good. Do you de-bone first?

Maybe the others are different....brown trout perhaps? Speckled?

Mine do not if I use cherry tomatoes.

So, for some reason, I have a plethora of box cake mixes in the cupboard....it seems I have an obsession for them when they go on sale 10/$10. Anyway, the older I get, the less I like the taste of the mixes. So, I googled and found a few ways to make them taste less "boxed". Such as replacing the water with milk, oil with butter and separating the egg whites and beating them before folding them in. Oh, and adding vanilla. By the time I did all of this, I could have made these from scratch. Cupcakes made with yellow mix and dollop of peanut butter in the middle. Topped with chopped up Mr. Goodbars from the Halloween candy bowl.

My mom and step-dad gave us these beauties that they caught. Got any favorite recipes you'd like to share?

Interesting way of making stock. You're the chef, so, don't take my question like I'm "questioning" you lol, but around here, wings are really expensive. Do you save the wings from the whole chickens that you use? What do you do with the wing meat that falls off the bone?

I love the color. Almost too pretty to eat!

Great looking steak. Can you tell me more about how you made the potato cake? Thanks. The potato cake is from the Complete Robuchon. You basically cook a couple of pounds of potatoes and put them through a ricer. Add about a half cup of flour and a couple of eggs to the potatoes and put them in a cake pan and bake in a 400 degree oven for 10 minutes. I let it cool, then cut it into portions and browned in a skillet with butter. It wasn't bad, but I'd take mashed potatoes any day over it. Thank you! I want to try this! I get tired of mashed 'taters sometimes.....

Great looking steak. Can you tell me more about how you made the potato cake?

I still have to make one more push for the cold pizza...it's something that was such a treat for me as a kid. Having said that, again, lol. How about a butter toasted piece of crusty bread topped with thinly sliced cherry tomatoes topped with shredded mozz...cheddar...parm etc.?

I grew up in the Colorado mountains....Pizza Hut was an hour away. AND Pizza Hut (at the time) was a treat. I CHERISHED and still remember the days that I got a piece of cold pizza in my lunch box. I promise, it won't spoil...and I promise, it tastes like heaven to a kid at school.

Yes. I loved the flavor and texture. My mom felt like they didn't taste "figgy" enough. I've had nothing to compare with, so they were great to me.

I was equally perplexed and without internet access at the time. I just went ahead and steamed them but the roe got lost and mushy. Perhaps a raw prep with the roe would have been better to preserve the itty bitty brilliant almost red eggs. They appeared to be mounded with abandon on the underside of each prawn. Maybe someone with experience can clue us in. I did a pasta dish with the shrimp and I just put all of that beautiful roe on top --without cooking it. It was SO good. I found a picture

Sure. Rub it in.

Ditto.

I try to never have people over. That being said, I always make a lot of chunky spaghetti sauce that I freeze. I realize that some have low carb issues etc., but it's a good go-to meal. Also, I like to do a slow-cooker pork chile verde and then freeze the rest. I buy these awesome cheese enchiladas from a guy at work, but you could easily make your own and freeze them. These come frozen in foil and thaw out beautifully. Anyway, I thaw out the verde and enchiladas and voila, dinner. In a pinch you could always use canned refried beans, but, when I make beans from Rancho Gordo, I always freeze a bunch. They hold up great.

My husband is not going to be happy with you or me because I now must order prawns to be shipped here to Kansas. Those look so fresh.

dcarch--Such beautiful plating. I love the skate. jmahl--Your stuffed peppers with the great wine make me wish I had a picnic table! Kim--Yummmmm butter chicken! I've never made it at home before. I need to try. Norm--Your pork skewers over the rice noodles sound so good. FrogPrincesse--Gorgeous scallops. djyee100--Oh that gelato! A few small things we've had lately: French bread --my slashes actually were deep enough to make it look pretty Colorado peaches Eggplant (from my garden) salad with feta Rice noodle salad AND FIGS!!! FRESH FIGS!!! I got to taste them for the first time ever. My mom brought them from Colorado for me! I put some blue cheese out with them. Pure heaven.

*drool*

I think it might be maguro. I think you are right, toro of maguro. dcarch There's some chicken to the right of the catfish in the pic about halfway down... Thighs for $3.99? Japanese have chicken sushi. A gifferent kind of chicken. dcarch I recently learned that after watching Anthony Bourdin one day. It actually looked really good to me. Of course, the chicken they had was very fresh.

I never have trick-or-treaters because I live so far out--and believe me, it doesn't bother me a bit because I get ALL the candy Sitting in a huge bowl beside me: Skittles York Peppermint Patties Whoppers Starbursts Reese's Peanut Butter Cups--the normal size, not the little kind. I don't like the small ones due to how hard the chocolate is Kit Kats

I want to do this! Thanks for showing pictures

Thank you for sharing a week in your life!!!