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Thread: Watcha cookin'?

  1. #7376
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    A few recent endeavors.....

    Fresh caught crab yielded two meals, plain and crab cakes (boat meals). Then there was some Katsu and Caprese the other night. None of it sucked.
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    Last edited by oftpiste; 09-20-2023 at 01:02 PM.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  2. #7377
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    no frosting on your cake?

  3. #7378
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    Quote Originally Posted by m2711c View Post
    no frosting on your cake?
    Limited inventory and space therefor on the little girl so, no!
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  4. #7379
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    What kinda and of boat doesn't have the ingredients for a buerre blanc and a sprinkle of caviar?

  5. #7380
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    Quote Originally Posted by riser4 View Post
    What kinda and of boat doesn't have the ingredients for a buerre blanc and a sprinkle of caviar?
    Guilty as charged. And, I am kind of a crab purist. I prefer it in a way where the crab is the primary flavor. While it is great accompanied, it's still pretty great all by itself.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  6. #7381
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    Quote Originally Posted by oftpiste View Post
    Guilty as charged. And, I am kind of a crab purist. I prefer it in a way where the crab is the primary flavor. While it is great accompanied, it's still pretty great all by itself.
    A basic buerre blanc is subtle enough for crab cakes. And also, bottom/side sauce. Half on, half off. The sauce will look nice with a snappy garnish. Not only does that presentation look good, it let's you control the cake to sauce ratio in each bite.

  7. #7382
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    Quote Originally Posted by riser4 View Post
    A basic buerre blanc is subtle enough for crab cakes. And also, bottom/side sauce. Half on, half off. The sauce will look nice with a snappy garnish. Not only does that presentation look good, it let's you control the cake to sauce ratio in each bite.
    ...

  8. #7383
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    Again, no argument. They're lovely that way too. Simplicity and ease of cleanup pretty much rule everything for me out there. I save the more involved stuff for home, and the crab definitely gets consumed onboard. And rolling solo as I do, presentation doesn't mean anything lol.
    Oh, and having no breadcrumbs I pulverized triscuits.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  9. #7384
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    Quote Originally Posted by oftpiste View Post
    Again, no argument. They're lovely that way too. Simplicity and ease of cleanup pretty much rule everything for me out there. I save the more involved stuff for home, and the crab definitely gets consumed onboard. And rolling solo as I do, presentation doesn't mean anything lol.
    Oh, and having no breadcrumbs I pulverized triscuits.
    Like.

  10. #7385
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    Been waiting for a change in the weather for chili and homemade bread bowls with freshly cut sharp cheddar.


    Sent from my iPhone using TGR Forums
    "boobs just make the world better really" - Woodsy

  11. #7386
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    Last weekend:

  12. #7387
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    ^^^Oh dang!
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  13. #7388
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    Sent from my iPhone using TGR Forums
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  14. #7389
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  15. #7390
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    Yum

  16. #7391
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    Made this simple sauce last night, 'cause I'm running out of shit in the house: https://www.cookingbites.com/threads...adcrumbs.19213

    It was quite tasty...


  17. #7392
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    Watcha cookin'?

    beer braised short ribs with carrots

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    I didn't believe in reincarnation when I was your age either.

  18. #7393
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    ^^^. I bought a package of short ribs today, Iím gonna wing it sans recipe tomorrow.

    Iíve got a diet change happening so tonight was marinated chicken skewers with a roasted cherry tomato and garlic linguini as an appetizer.

    The linguini was a bagged pre-made which was actually pretty good. Cherries were from the garden, have hundreds of them. Little bit of olive oil, garlic, roast them for a bit, added some feta to the pan.

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    Marinated the chicken in lemon juice, red wine vinegar, olive oil, oregano, cumin, garlic. Added the vegetables to keep my wife happy with what Iím eating. Zucchini, red onion, red pepper, and more cherry tomatoes. Whipped up a from scratch tzatziki sauce, fresh dill, yogurt, cucumber, garlic, salt, pepper.

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    Healthy and keeping me headed in the right direction.

  19. #7394
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    Quote Originally Posted by skaredshtles View Post
    Made this simple sauce last night, 'cause I'm running out of shit in the house: https://www.cookingbites.com/threads...adcrumbs.19213

    It was quite tasty...

    Did you use their photo for your pic of your dish? Or, did you write that?

  20. #7395
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    That was their photo (not even sure who "they" are).

  21. #7396
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    Braised short ribs, beginning to like this dish. I like making stuff that is a bit involved and takes some time to make. This scratches that itch while making a meal that has layers of flavor.

  22. #7397
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    thatís an easy one
    I didn't believe in reincarnation when I was your age either.

  23. #7398
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    Beautiful Bob - good luck with the diet adjustments- life is a trade off!

  24. #7399
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    Butter Chicken over Garlic Butter Rice
    So tasty, I am going to make it again soon

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    www.apriliaforum.com

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  25. #7400
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    Quote Originally Posted by BobMc View Post

    Healthy and keeping me headed in the right direction.

    Good luck w the change. I try to focus on including the foods that I should be eating vs all the other stuff I really want to eat.


    https://nutritionfacts.app.box.com/v...en-infographic

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