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Dinner 2021


liuzhou

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3 hours ago, Dante said:

Joe Carcione Special (basically pasta with onion, garlic and tomato sauce but with shredded cabbage in place of the pasta)

20210606_193524.jpg

Been a long time since I thought of him

 

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6 hours ago, Toliver said:

With regard to baked potatoes, my mom always rubbed her pierced baking potatoes with Crisco. She said she liked a crisp skin on her baked potato and now, having grown up and moved away, we "kids" do the same to our baking potatoes. 

I can see how you would think oil would keep the skin soft but it's the high heat on those fat-covered potato skins that makes the crispy skin happen.

 

Now we call that "air frying"...

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Mark

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i had a little leftover sausage/tomato sauce from a pasta I made last week. So I popped open a can of baby clams, used a little shrimp stock, and these...

 

IMG_4288.thumb.jpeg.b70c0a666a8c6d0b34522ccad8ead033.jpeg

 

Linguini with ramps, sausage, tomato, clams, Calabrian chili, white wine, shrimp stock, and herbs...

 

IMG_4289.thumb.jpeg.bab2a87afc1c2b58c77478ad07fa7a01.jpeg

 

 

Edited by weinoo (log)
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Just now, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

 

1 minute ago, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

You are a TJ's guy. Remember when they used to sell lobsters vac-packed in  salted water like "sea water" in the freezer case?

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3 dinners pictured, because all 3 were Pizza!  Dough out of Modernist Bread.

 

It's 90F+ Plus so bit hot for pizza, but it's my Birthday this week so I don't care :)

 

Sausage, Onions, Red Pepper, and some Basil.

 

20210606_185321.thumb.jpg.86e2a35a05c463ac5baad7b84d3892c5.jpg

 

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3rd time the whole pie looked good, the non meat side is my wifes:

20210607_172325.thumb.jpg.b4d5d8c21a12b23e9d2163d4c79f13f0.jpg

 

We never get pizza unless we make it - looking forward to Modernist Pizza!

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2 hours ago, Paul Bacino said:

@Ann_T==  Nice

 

Once the heads turn dark,  they are breaking down/  your product looks steller.  From Whom?

 

These were a live and very active.   They are from a local company.  Interesting story on how they saved their commercial business during Covid. https://www.nationalobserver.com/2020/10/16/news/how-island-seafood-company-hooked-fresh-opportunities-during-covid-19

 

Their delivery service is amazing.  Fresh and frozen seafood delivered right to the door. 

 

4 hours ago, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

That is how I was told by the experts to freeze prawns.  Have been doing them this way for years. 

Edited by Ann_T (log)
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The heads turn dark because of oxygenation which starts as soon as the prawn dies. Freezing or cooling slows the process.

Commercially, in the cooking process, you add sodium metabisulphate which is a preservative and stops the oxygenation.

 

If the prawns are snap frozen when caught it stops the process, but the process will start again when thawed.

 

No idea whether you can add preservative to fresh prawns without cooking.

 

The black is the evidence of this process and will show up in the head and digestive track. It makes the prawn unattractive and eventually any bacteria present will spoil the prawn.

 

How long after the heads starts to tun black before the prawn spoils is the same as the question "how long is a piece of string?" Unknowable unless you know exactly how the prawn was treated from the time it was caught.

An ammonia like smell usually a prettty good indicator that the prawn is "off"

 

Even prawns sold as fresh may have been snap frozen when caught, but that is NOT a bad thing, it preserves the prawn in pristine condition.

 

 

 

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7 minutes ago, robirdstx said:

68773BCA-4468-42CE-971D-BF2A5F1E097D.thumb.jpeg.d7252831b0049dbd599692ff9604c387.jpeg

 

Pan Seared Duck Breast and Vegetable Stir Fry with Teriyaki Sauce and Sushi Rice

 

It is bad enough that @Ann_T torments me with her food porn, do you have to do the same?

 

That duck looks so good.

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Be kind first.

Be nice.

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Porterhouse steak under baby bella mushrooms sauted with butter, olive oil, red wine and garlic. Last year's frozen green beans sauted with butter and garlic, and the last of Sunday's leftover charred asparagus.PXL_20210609_005240661.thumb.jpg.d1e3d266345990a07158922214dda26e.jpg

 

 

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