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Old 02-09-2018, 10:27 PM   #46
rokytnji
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Left hip is hurting. Time to buy some

Cold-water, fatty fish like salmon, herring, anchovies, mackerel, sardines, and tuna.
Some plant and nut oils like olive, canola, and flaxseed oils.
Leafy green vegetable like broccoli and lettuce.
Walnuts and pecans.
Flaxseeds.

Flaxseeds? Naw. I like sardines and saltines though.
 
Old 02-09-2018, 11:16 PM   #47
rob.rice
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melt some vanilla or chocolate ice cream make some coffee in an espresso pot mix 1/3 to 1/2 of a cup of coffee with 1/2 to 2/3 of a cup of ice cream

Last edited by rob.rice; 02-09-2018 at 11:17 PM.
 
Old 02-10-2018, 03:46 AM   #48
ondoho
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asian-style stir fry.
i realized that you don't really need a wok for that, just a good pan.

prep:
cook the noodles (i use asian-style wholegrain wheat noodles) al dente, maybe cut them up a little.
save a little from the cooking water, the last starchy drops from the bottom.
chop vegetables, onion etc. don't use "wet" veggies like tomato.
keep some chili/garlic sauce and some soy sauce handy

get the pan really hot.

now add some oil that can take the heat (not olive oil! i use hot-pressed rapeseed or sunflower). wait a moment for it to get as hot as the pan. if it starts smoking, the pan is too hot.
if you use eggs, it is important to get the amount right. they suck up a lot of it, so don't use too little oil. if you use too much on the other hand, the end product will be less appealing (greasy).

start with 2 eggs or some chicken or whatever you fancy.
now starts the stirring part, that doesn't end until it's finished.
the eggs can be separated into little pieces. as soon as they're solid and don't stick to the bottom, start adding veggies - onions and roots first.
then the noodles.
stir a while.
then broccoli and peppers and such.
stir for another minute or so.
add the sauces.
if it's to dry, add some of the cooking water.
stir a while.

voilá!
in only 5 minutes, a hot & yummy meal for 1-2 persons.

Last edited by ondoho; 02-10-2018 at 04:08 AM.
 
Old 02-10-2018, 08:27 AM   #49
enorbet
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Here ya go, rok, delightful fresh salmon. I made up my own version of that Honey-Ginger sauce from fresh ingredients and made it subtle and complex by adding just wee bits of ingredients that just struck me as right - local honey, fresh ginger, chopped green ends of scallions, freshly squeezed garlic, less than a teaspoon of KC Masterpiece BBQ sauce in 8 ounces of sauce, about a tablespoon of thick Teriyaki glaze, about 6 tablespoons of soy sauce, 2 tablespoons of orange glaze, freshly squeezed lemon juice, a tablespoon of whole egg mayonnaise, 2 tablespoons of fresh cream with all poured over the salmon and allowed to sit for about 20 minutes before cooking but after the first 20 minutes of just salt and fresh ground pepper.... and, as you can see, some sliced oranges.... oh and lots of local butter. The salmon came direct from the docks a day before and though kept on shaved ice, never frozen. It's hard to get good photos of some foods and this one only hints at how great it tasted. I served it with fresh baby asparagus flash-fried sauteed in about 1 minute (still crunchy but soft inside) and Jasmine rice cooked in coconut milk. Seriously delightful.

The salmon was too big to fit in the largest pan I have so it had to be pieced. It was cooked at 440 F for 40 minutes
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Last edited by enorbet; 02-10-2018 at 08:31 AM.
 
Old 02-10-2018, 11:25 AM   #50
rokytnji
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I'll take a paper plate. Fish is kinda scarce fresh. In the desert. Salmon don't swim upstream in irrigation ditches.

Till then. Bayer aspirin Back and Body and Beyond has to suffice. Maybe some pecans and some walnuts are in my future.

Talipa is what Mexico ships out here. I am not a big fan of it.

I can however debone and beer batter a fresh carp when the occasion arises.
Comes out might tasty deep fried in lard in a cast iron skillet.

http://www.allfishingbuy.com/Fish-Re...asy_Recipe.htm

Well. Back to my welding my expanded metal sheets to the folding ramp I built on the dual axle 10 foot pull behind trailer I am building from scratch. Here is the last one I built.

.
 
Old 02-11-2018, 12:17 AM   #51
enorbet
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Well that's understandable as i know I'm lucky in the seafood department. I live about 25 miles from the nearest town which is pretty much just 2 crossroads and has a population of under 500 but there are 2 local ladies who head out every Friday for the seashore with a reefer truck and come back for the weekend "stocked to the gunwales" with fresh seafood. They are a tad expensive but it's fresh and hi quality and they always sell out.

I don't know that I've ever eaten carp but I've always been fond of catfish. A friend of mine once made a smoker out of a junk refrigerator and the catfish and cutthroat trout that came out of that rig was just superb.
 
Old 02-11-2018, 04:06 AM   #52
ondoho
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Quote:
Originally Posted by rokytnji View Post
I can however debone and beer batter a fresh carp when the occasion arises.
Comes out might tasty deep fried in lard in a cast iron skillet.
my father used to make battered carp for christmas (czech traditional christmas food)(*)!
sometimes you could still taste the pond where it spent all its life, which wasn't unpleasant.

(*) the carp's head went into the pea soup for flavor
 
Old 02-12-2018, 11:49 AM   #53
PatrickMay16
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I and my dad made a jar of pickled eggs a few days ago. Penis. We're going to wait a bit less than two weeks before we try eating any of them. I got the recipe from youtube.
 
  


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