What's cookin' boys?

Fordtech86

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I didn’t cook it, but this was dinner.

gotta share for magicman 😂

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There is some skrimps buried in there as well
 
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RCW

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Magic - you guys have sweet corn down there already?

For field Corn here we shoot for knee high by the 4th of July. Sweet corn is late-July-August when the stands show up.
 

Fordtech86

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you guys have sweet corn down there already?
in the store 🤣 (they may have local over there already tho 🤷‍♂️)

im always late getting planted because my ground stays pretty swamped most of the spring. I got ears starting (don’t look at my weeds 😂)


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RCW

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in the store 🤣 (they may have local over there already tho 🤷‍♂️)

im always late getting planted because my ground stays pretty swamped most of the spring. I got ears starting (don’t look at my weeds 😂)


View attachment 81870
All tassled out.

Looks pretty darned good to me.

Are those eggs in the boil?
 
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RCW

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I didn’t cook it, but this was dinner.

gotta share for magicman 😂

View attachment 81867
There is some skrimps buried in there as well
Sorry to be a PITA - - but what flavor are the crab legs?

Snow Crab is common (frozen) here. Look very close, but legs are longer, and claws different.

I used to buy snow crab for $4/# many years ago. Never my favorite, but popular.

A $20 bill would buy 1 or 2 of the 4 leg-sections in that pan at the grocery store today....$19/#
 
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Fordtech86

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Sorry to be a PITA - - but what flavor are the crab legs?
no bother at all, we could talk food all day 🤣

they are snow crab (at least as far as I know). And yeah the price on them is crazy, this only happened yesterday because it was my bday present 😂 of course the wife eats the crab legs and shrimp. my daughter and I eat the crawfish(I also get the leftover crab legs and shrimp the wife don’t eat 😂). Son won’t eat any of it(but he loves fish).

back when I worked in the restaurant we had a “buffet” of sorts most nights, along with a full menu. Friday nights was a seafood buffet, would go thru a ton of king and snow crab,frog legs, shrimp and few different kinds of fish. Was the craziest night of the week lol.
 
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RCW

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Cooking related. Our herbs are doing good this year. Added another small box this spring.

Cilantro, dill, basil, chives, rosemary, parsley, thyme and oregano.

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Fordtech86

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Cooking related. Our herbs are doing good this year. Added another small box this spring.

Cilantro, dill, basil, chives, rosemary, parsley, thyme and oregano.

View attachment 81922
have you ever looked into an AeroGarden. They work good for those indoors and you can have fresh herbs year round. I even grow peppers and tomatoes in mine too, thinking about adding another one. I still grow herbs outside in the summer as well.
 

RCW

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have you ever looked into an AeroGarden. They work good for those indoors and you can have fresh herbs year round. I even grow peppers and tomatoes in mine too, thinking about adding another one. I still grow herbs outside in the summer as well.
We haven't. I've seen some similar things on TV, but much smaller.

The Mrs. dehydrates a lot of the herbs. Not as good as fresh, but better than you buy in the store.

Happy Birthday!

Yep, I get the splurge. We do the same thing. We like whole lobsters and steamed clams outside in the summer. Grill - Roasted tenderloin at Christmas, and maybe Veal Parmigiana for Father's Day on Sunday...... 😲

We very seldom get restaurant food, so we're okay with that. I'm usually quite confident that I can make it as well as any restaurant around here....the Mrs. agrees, so that keeps peace in the valley.... ;)

I did a couple different stints with Friday Seafood Buffets at same place. It was very popular, maybe 3-500 heads a night. I learned a little about calamari, octopus, scungilli (conch), shark, cuddlefish, and a bunch of other stuff I don't remember now. We did a bunch of different fish species already.

When I later got into the clambake business, that was cool. Clam prices could sometimes be scary. We only used the "good" littleneck clams. Not the Mohogany, or mud clams some guys were using in our area.

I budgeted on one clam costing my boss $0.22. I think I used 41-50 shrimp for cocktail. They were frozen.

We did a raw bar, hots and hams, chowder, sweet corn, salt potatoes (a CNY specialty), small salad bar, cold drinks and draft beer for the 4-5 hours of the 'bake.

Many times my bill for clam and shrimp was close to $10,000 for a weekend. That was over 35 years ago...... 😳
 
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RCW

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Pizza night. Uncooked, the green stuff is parsley, basil and oregano from the garden. The pizza sauce is my grandmother-in-law’s recipe from the old country. They spoke Italian at my wife’s grandparents’ house. They had passed before we met.

One regular, with hot sausage and peppers.

485AC3B8-6843-4563-9301-DE40A56B2CBF.jpeg


One unleaded, plain cheese.



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RCW

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Making some marinara for veal parmigiana.

My prep cook does a great job.

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RCW

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Pizza night. Uncooked, the green stuff is parsley, basil and oregano from the garden. The pizza sauce is my grandmother-in-law’s recipe from the old country. They spoke Italian at my wife’s grandparents’ house. They had passed before we met.

One regular, with hot sausage and peppers.

View attachment 81973

One unleaded, plain cheese.



View attachment 81974
3D226071-0501-4B9E-A151-0BFCEB3ED69F.jpeg
 
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sheepfarmer

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Any of you guys that live closer to the sources of real seafood make shrimp mozambique? Watching pbs travel show and they are eating a lot of it. Seems to be Portugese recipe, New England coast. Sounds very tasty. SShrimp, butter garlic, beer, pepper and goya (?) sauce.
 

RCW

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Any of you guys that live closer to the sources of real seafood make shrimp mozambique? Watching pbs travel show and they are eating a lot of it. Seems to be Portugese recipe, New England coast. Sounds very tasty. SShrimp, butter garlic, beer, pepper and goya (?) sauce.
Hmmm, never heard of it, but sounds good!
 

RCW

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Veal parmigiana in the works. Made the mistake of getting veal cutlets at grocery store. I know better. Really thin. Would be good for scallopini…..parm not so much.

Had good luck breaking apart round bone veal chops, and making cutlets from them. Can’t get a veal leg around here to make my own otherwise.

Cheeses are pecorino Romano and mozzarella.

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Fordtech86

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Any of you guys that live closer to the sources of real seafood make shrimp mozambique? Watching pbs travel show and they are eating a lot of it. Seems to be Portugese recipe, New England coast. Sounds very tasty. SShrimp, butter garlic, beer, pepper and goya (?) sauce.
never heard of it either.

but I am sitting here trying to think of what to do with a flank steak and some shrimp 😂