weinoo

There was an old man from Nantucket Who often ate oysters by the bucket... I'll wait for suggestions for the final 3 lines...

Heretofore, @Chris Hennes, you were allowed to eat other foods. Now - only pizza!! You still have thousands of pies to go!!!

Looks as if they might be sourced from Matiz or somewhere similar.

And I have some major trouble actually trying to read some of that minimal content; between the fonts and the backgrounds, these aging eyes can’t deal.

Yes, I believe that to be the case.

Is this word association? Hmmm...

@liamsaunt - we ate at, or took food from, a few other places. Sal's Place on Commercial Street, in the West End of town - beautiful setting, outdoor tables on their deck, and on the beach if tide is out! Good enough Italian food. The baccala mantecato and meatballs were my favorite apps... This dive, called John's Foot Long, on MacMillan Pier - we ordered some stuff and walked out the pier and sat, ate, and looked at boats - they have an outdoor deck as well. It wasn't at all this crowded. The fried clams were surprisingly good, and my fish "burger" was great. Actually, fried flounder on a burger roll, and nothing wrong with fried flounder when done well. Though we didn't have one, the foot longs are allegedly the best in town. See how I scared off most of the crowd, except the young women who find me fascinating! Of course I'll recommend this place, for stuff to take home, to the beach or wherever, since I'm a shill. And how bad could it be, entering into its 9th year? Here's a gratuitous photo of a dozen happy hour oysters at The red Inn. Happy hour every day - but you'll most likely have to wait until next year, as they are closing end of the month. Plump, just briny enough, Wellfleets. $1.50 a pop at happy hour. My one disappointing lobster roll, at Mac's on the pier in Wellfleet... Too much thinned mayo, and the dreaded lettuce. Lobster itself was good. And I've been told the best ice cream in town (can't vouch, didn't have any ice cream at all) is here... I also visited each adult-use cannabis dispensary in town (there are at least 4!), only to see what all the fuss is about. My favorite - b\well. Until next time.

That one looks good, Hennes. @KennethT - Comté, Tomme, Munster - there are so many delicious cheeses from that region.

Step away from the computer, @Shelby!!

Hmmm... Our first dinner cooked back at home after a short vacay, with everything already in inventory. Started off by browning a couple of hot Italian sausages... because who doesn't want that fond? Removed the sausage and added a pint of Marcella's tomato sauce from the freezer, scraping up the fond. Sausages added back after the sauce reduced a bit, and the pasta had just started cooking. The vegetable side had already been on the stove for an hour +... Dinner. Marcella's smothered cabbage, leeks in lieu of onion. Ziti with tomato sauce, hot Italian sausage, and Parmigiano-Reggiano.

I pretty much think this is it. Or your other method with a rack in a half or quarter sheet pan. Just checked the broiler rack that came with my range. It's as you suggest above...I should probably use it.

I’ll try - eating a lot of oysters. We did take out one night from Mac’s and just got steamed lobsters, which were good. And we ate at Northeast Beer Garden one night; excellent beers, cocktails, and the food is okay too. Last night, on their last night of the season, we went to a party at Terra Luna in Truro. Supposed to be good during their regular season. Sunrise today, with two lighthouses in the distance. Sunset at the moors, last night.

I ate at Franny’s whenever I could; never ordered the kale.

One of the things I’m noticing in this thread is that the Ninja seems to perform nicely; on the other hand, a lot of the recipes promoted for use in the Ninja seem to suck. has anyone just really followed a Cree, Leibovitz, et al. Ice cream recipe to the letter and then spun that frozen base? In other words, doesn’t the cooking knowledge on this board tell you something’s just not right with a particular recipe?

Much of that wild Alaskan we’re getting from Wild Alaska (coho or sockeye) is from smaller fish, and the filets are pretty darn thin. I salt them ahead (as @gfwebmentions) but in the CSO I go very low…like 225 for 5 minutes. That seems to keep the filets moister (as does poaching). I recently bought (via Fresh Direct, no less) some wild Alaskan king, never frozen…totally different ballgame.. thick, meaty filets that I had to put back in the oven after 10 minutes! I’d still much rather eat the wild product than virtually any farmed (though I realize that much nova and lox is from farmed fish). And @Ann_T - no capers??!! I knew finally you’d show the tiniest of faults after teasing us with all that gorgeous fish (and bread).

Checking in and it makes it worth spending 6 1/2 hours in the car… and from our deck…

We all celebrated for two weeks just thinking about that.

Agreed, and true of the different casings; I often leave the thinner casings on for me. And rarely remove too much fat from various hams, though sometimes I'll take some of the fat off prosciutto and use it as a sauté vehicle!

No shopping this week, clean out the fridge before a trip dinners... Crab fried rice. Tomato salad on the side. Penne alla deconstructed pesto. Sautéed cucumbers.

Wow - I almost took a picture of that instead! Interesting that he deals with the casing so easily (and that's what I was questioning in my post); I actually find it detracts from my enjoyment of the inner product, and I certainly have to remove it for my wife!

Dude, did he mention the casing? 🤣

After 5 or 6 hours just to get to the cape, I probably will not be making any detours once I'm over the bridge...straight out on 6 (maybe a stop at the pier in Wellfleet).

You sauce your pasta well...and properly, in my opinion!

I use one of them to keep some butter in, out of the fridge. But they are pretty darn small. I brought home some bluefish paté from Cafe Katja the other day (they make and serve both their bluefish paté and their liverwurst in these Ball jars (eG-friendly Amazon.com link)), and they're really a perfect size for your chicken liver or other patés being gifted.

Even better is that they deliver to me for free. I see on their web site that shipping on a first order (over $99) is also free.