scubadoo97

I like the Season brand well enough but have had other brands that have larger filets. I’m partial to sardines that are with bones and skin. Figured the bones are adding some calcium to my diet

while I didn’t have that much chicken parts in the freezer, I did have a lot of chicken bones which was turned into stock before exiting our home. Being on the beach takes the sting out of the move

Dinner tonight was oven roasted brisket with my wife, son, his GF and my BIL attending. Sides were a big salad and oven roasted root vegetables. The latter being one of my favorite things to eat.

I have my chosen knives, maybe more than I need, and a couple of pots and pans picked out to take on this journey. The rest are heading to a storage unit. And chicken thighs are excellent on a smoker. The extra moisture in thighs plays well in that application. As for the move, the beach takes the sting out of leaving my big house on an acre lot. That much land is a rarity where I live in Florida. A somewhat unique neighborhood

Smoked a few boneless chicken thighs the other day. Have two more to smoke. My smoker was acting like its on its last leg which it is. House is on the market with a contract. Will be temporarily living in a one bedroom condo on Sand Key Florida. This should be interesting

I have some Serrano peppers that need to get used. Was thinking of smoking them for something different

Seeing that the fish has been frozen for some time, I’d suggest you thaw it, portion it and use it in a couple applications over the next few days. I typically like to buy whole sides, but will cut it asap, portion it, hold some out for the next day or two and vac pack the rest for individual meals and freeze. This would be for larger fish like grouper, steelhead etc

You could use a vegetable peeler not to peel but to scrape out the seeds. Some how I acquired an ~ 1/4 “ diam copper tube with half of it cut to use to core vegetables. Probably came from Mexico. I have family there

pickling has always been our GoTo method. My Dad who spent his youth in Mexico City always needed some pickled jalapeños in the fridge to add to what ever he was eating

Went out for dinner to a little water side restaurant and seafood market not far from the house. 6 oz grouper sandwich with chips and a nice local porter to wash it down with. The food, drink and water views (sunset) were excellent

Had some more preserved lemon with tuna salad today. Still doing well. Not even a hiccup

Found a jar of preserved lemons in our garage fridge that date back a while 🙄. The skins have darkened but I doubt they are toxic. Also found preserved watermelon rind in syrup that I made quite a few years ago. Tasted them both and they both tasted ok. No I’ll effects…..yet 🫣

Your dish looks delicious. I have some red lentils in the freezer that needs to get used. Thanks for the inspiration

don’t make shrimp often as my wife is not a fan but I love them. But what caught my eye was the blistered corn. A little char on corn is so tasty. I have a hard time making corn without a little char

Lunch was Valbreso feta and diced beets

Been a long time, but when I made my own “lox” I packed my smoker with ice packs and got some wood chips smoking using a torch before adding the fish. The electric smoker was not turned on. l brined my fish with salt and a little sugar and let it dry overnight in the fridge before cold smoking the next morning

If you’re cold smoking even a cardboard box and a smoke tube will work.

I’ve brought my electric Masterbuilt smoker back to life. The chip tray has near rotted out. But the heating element appears or be working fine. Found out about smoke tubes and now the smoker has a future. Picked up a 20 # bag of wood pellets. A Weber brand of a mix of hickory, oak and cherry woods Have been smoking meat and fish.recently. Can easily adapt to other things. Been awhile since I’ve made my own lox

Resurrected my 5L bourbon Manhattan barrel. Old Grand Dad 114 and Antica vermouth. Manhattans on tap are so delicious yet dangerous

although I’ve never made or had this dish, I have to agree with your statement

I use to pick up whole tenderloins and briskets but we eat so little beef these days

I got into Thermaworks instant read digital thermometers a while back. Love my thermapens

A few more that don’t get used as often. The second one from the right, a sujihiki, I use most often to skin sides of steelhead before portioning

My every day knives

@Tropicalsenior thanks for the recipe