What's cooking?

what a night ribs on the grill for an hour just about to pit glaze on and ran out of propane... decide to just finish since i just want to glaze in the oven.. need about 2 minutes more and my belt loop catches the cleaner lock and *click* took 10 minutes for the lock to release... just enough to make my ribs look like freshly paved asphalt as apparently my oven doesnt have a release on it


am a bit miffed and this baloney sandwich im now having for dinner isnt helping the matter

 

Damn. You can't make that stuff up.

 

I would have been pulling the stove out from the wall and unplugging it! Sorry James.

 

Actually had been wondering what would have happened if you had flipped the circuit breaker for the oven.

 

i couldnt reach the plug, and the oven isnt marked on my breaker (it is now though)... it was a defeating moment. wonder how many curious kid have ruined thanksgiving turkeys with that move lol

 

My second cook with Anova: poached rock perch. Texture is quite awesome, nice and firm, but also is flaking apart easily as well.

 

Schanop
The perch looks great. Perch around here does not have the red skin. tell us about the whole preparation if you don't mind.

 

Pub food while running errands. PDG

 

Fish name is a mess around here to be honest. Rock perch was the name at the fish shop.

I think it is more commonly called red scorpion fish around here



Recipe was to recreate steam fish with sweeten soy sauce, so in the bag it goes: ginger, spring onion, a bit of salt, and oil. Then poached at 52 for about forty five minutes. Sauce was cooked mirin mixed with soy to taste.

 

Ah when I think perch I think of a fresh water fish. When I was in San Diego we pulled a few of the Scorpion fish out of the pacific. Though I don't think they looked exactly like that, they were close. Inside the the dorsal were glass like spikes that could poke you and then fragment. they required careful handling but the meat was very tasty.

 

Wow, I got a couple of small ones but threw it all back in. They don't look edible let alone tasty.

 

Quite the spread!

 

Looks great Jim. I see you put that bean pot to use.

 

A couple pork butts for the 4th.

 

your dog must have eaten good that night lol

 

Hi there

21 days matured sirloin steak (343g). salt, pepper, olive oil and thyme. 1min 30 sec per side, 5 minut resting in kitchen foil and then 5 minuts in the oven 200C. As addition fried potatoes and spinach with scrambled egg and garlic




Pepper:

 

Just in from the garden. Should cover the vegetables for the evening meal.

 

Nice!!!

 

Grilled corn and pork chops. Hammered thin and soooo tender. Can cut them with a fork. Marinated in Italian dressing for a couple hrs too. Homemade potato salad.



And fresh fruit!