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Wait. Wot

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Posts posted by Wait. Wot

  1. 1 hour ago, Wait. Wot said:

    I brought six oysters at Safeway on Kauai a couple of weeks ago. Banana for scale.

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    The banana is a mazano or apple banana and is 4 inches long. Still, those are huge oysters.

    • Like 1
  2. Welcome!

     

    If the shell is soft enough to cut, chew and swallow I can't imagine it doing you any harm. Soft shell crabs are available frozen and, in season, fresh in the US.

     

    I had a similar experience decades ago with lobsters. They were probably just starting to expand to break the old shell. When we cracked the old shell and pulled out the meat it was larger than the shell it was in. We had to peel off the new shell. The new shell was the thickness and consistency of writing paper. The lobster was excellent.

    • Like 4
  3. I'm back!

     

    In keeping with many of my previous posts here is a bone-in rib steak (frozen, sous vide for 2.5 hours at 122F) with overcooked (unfortunately) frozen swiss chard from 2020 and mixed mushrooms with garlic and red wine.

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    • Like 11
  4. Our neighbor has young hens. They are just beginning to lay eggs and don't quite have the hang of it. This morning's eggs, one with an extra large yolk.

     

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    An extra jumbo egg that weighs nearly 1/4 of a pound.

     

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    • Like 6
  5. 3 minutes ago, KennethT said:

    ACIFP?

    Antique Cast Iron Fry Pan. Likely my mother's grandmother's. Keep them seasoned and they are damned near immortal.

     

    People used to sift through the remains of their house fire for their cast iron cookware that only needed to be re-seasoned to be used again.

    10 minutes ago, KennethT said:

     

    • Like 1
    • Thanks 2
  6. The Elda doing it's job:

     

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    Bone in rib eye SV four hours at 123F searing in an ACIFP at 700F, 90 seconds per side. Mushrooms in butter, olive oil and red wine. New Zealand spinach in garlic and butter.

     

    Plated:

     

    PXL_20220125_005934872.thumb.jpg.f1387e7532f7336cf497fb910309b0da.jpg

    • Like 14
    • Thanks 1
    • Delicious 3
  7. 17 hours ago, MetsFan5 said:

    Shucking oysters is a skill I would love to llearn.

    If you can, chill them to about 28F. They won't freeze at that temperature but they can't put up much of a fight.

    • Thanks 2
    • Haha 1
  8. 14 hours ago, MetsFan5 said:

    Shucking oysters is a skill I would love to learn. 

     

    A good oyster knife and a pair of silicone cut resistant gloves are a requirement. Neither need be expensive. Other than that, an understanding of bivalve Mollusk's hinge anatomy. If that fails you, YT is your friend.

     

    I couldn't make a living shucking oysters but I don't have to 😄.

    • Like 1
  9. I've been remiss in posting for various reasons, interesting and otherwise.

     

    I finally shucked the oysters I bought for NYE. That platter is 16" wide.

     

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    Today I harvested the last produce of 2021 or the first of 2022 depending one the scorekeeper's interpretation of the calendar. All brassicas, red vein kale, nth generation of broccoli side shoots with leaves and the smallest Brussels sprouts I've ever seen. They ranged from the size of peas to the size of acorns.

     

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    I sauted them with our garlic, olive oil and butter.

     

    There will be no more until I replant. I pulled the plants out so I could put the garden to bed under a blanket of tarps before it snows tonight.

     

    Served with a bone in strip steak (SV 4 hours at 123F and seared in a ACIFP at 700F on the Elda) smothered in red wine mushroom sauce.

     

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    I was going to have air fried french fries but a large Manhattan got in my way.

     

     

     

    • Like 14
    • Delicious 1
  10. Olive oil and butter fried baby bella mushrooms with homegrown onions and garlic seasoned with Penzey's curry powder, smoked paprika, cayenne, black pepper and sea salt. The last (!?) of this year's harvest of fresh broccoli, last year's frozen cherry tomatoes and purchased organic peas with curry powder.

     

    Cooked with shrimp and bay scallops.

     

    Sauce made with stock from shrimp shells, arrowroot and water blended with other ingredients.

     

    PXL_20211213_000427504.thumb.jpg.2932961e8df357f288777176bdbfc42e.jpg

    • Like 14
    • Delicious 1
  11. 1 hour ago, liuzhou said:

    Pork lenderloin steak with frsh shiitake, coriander leaf/cilantro garlic and rice wine. Carb free. But, I've not been in good shape and I haven't really eaten for days and this is me easing back into foodland.

     

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    I hope you are all right. Good food has good healing powers.

    • Like 2
    • Thanks 1
  12. Ham and cheese (Kraft shredded four cheese, allegedly Mexican) panini, homemade hot kosher dill (1 tsp crushed red pepper per pint), pepperoni, commercial smoked blue fish paté, cauliflower crackers.

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    • Like 7
  13. 6 hours ago, Honkman said:

    Pad Thai with rice noodles, shrimps, green beans, tofu, mung bean sprouts, eggs, peanuts, fish sauce, brown sugar, (and a little bit too much) tamarind

     

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    I find that fish sauce and tamarind go from not quite enough to way too much way too easily.

  14. 3 hours ago, Dejah said:

    Country-style ribs was a cut I always used for char siu. The ones I get usually has a bone at the end. The cut, like mgaretz said is cut perfectly for char siu, a mix of fat and lean.
    However, our Superstore no longer carries that cut, and no other store in our city carries that cut.

     

    IIRC county-style ribs are cross cuts of Boston (or pork) butt. Around here pork butt is almost always available but country-style ribs come and go.

    • Thanks 1
  15. 22 minutes ago, mgaretz said:

    Sirloin steak, cooked SV then seared, served with steamed Brussels sprouts in butter.  

     

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    Looks good! What are the seeds on the steak.

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