Post by: Whitpirate on December 18, 2020, 05:52:06 PM
(https://uploads.tapatalk-cdn.com/20201219/665ec760aa7927dc341623c0fd026cbe.jpg)
Post by: wadu1 on December 18, 2020, 05:55:12 PM
Post by: HUNTINCOUPLE on December 18, 2020, 06:08:16 PM
Post by: h20hunter on December 18, 2020, 06:12:19 PM
Post by: 92xj on December 18, 2020, 06:28:27 PM
Post by: Karl Blanchard on December 18, 2020, 06:48:53 PM
Post by: 7mmfan on December 18, 2020, 07:18:17 PM
Hold the damn phone!!!!!! There was another fish buy!?!?!?! How the hell did i miss that! I'm out of scallops :bash:
Oh you messed up buddy.
Post by: 7mmfan on December 18, 2020, 07:20:43 PM
Post by: Buckmark on December 18, 2020, 07:21:29 PM
Hold the damn phone!!!!!! There was another fish buy!?!?!?! How the hell did i miss that! I'm out of scallops :bash:Sorry but this time it was only for people 6ft and over :chuckle:
Post by: 7mmfan on December 18, 2020, 07:27:34 PM
Hold the damn phone!!!!!! There was another fish buy!?!?!?! How the hell did i miss that! I'm out of scallops :bash:Sorry but this time it was only for people 6ft and over :chuckle:
:chuckle: I'm 5'8", in was just quicker than the average bear.
Post by: 7mmfan on December 18, 2020, 07:47:52 PM
Post by: Buckmark on December 18, 2020, 07:54:56 PM
Prepping by pulling pin bones on this slab from Hanson Fish co then into the pellet grill
We like to do the KISSS method, Keep It Simple Salmon Stupid :chuckle:
Post by: WSU on December 18, 2020, 08:10:08 PM
Post by: AL WORRELLS KID on December 18, 2020, 08:10:18 PM
Post by: NRA4LIFE on December 18, 2020, 08:14:32 PM
Post by: wadu1 on December 18, 2020, 08:20:36 PM
Hold the damn phone!!!!!! There was another fish buy!?!?!?! How the hell did i miss that! I'm out of scallops :bash:Well I could trade some for 9mm, say 1 pound for 1K rounds, just a little gouging :chuckle:
Post by: Angry Perch on December 19, 2020, 07:10:11 AM
Post by: lastmk8 on December 19, 2020, 08:16:14 AM
Watch out for this guy, Karl Blanchard, I hear he missed out and is out of scallops. I also hear he is a pretty good darn hunter so make sure he isn't camo-ed up and putting a stalk on a couple boxes of those delicious scallops (hahaha, couldn't resist).
OK, enough fun for now on this. Thanks again Chris, not just awesome product you bring to us, a great dude also. Always look forward to the next time.
Post by: Angry Perch on December 19, 2020, 08:53:15 AM
Post by: lastmk8 on December 19, 2020, 09:15:29 AM
Karl Blanchard, PM sent.
:tup:
Post by: Karl Blanchard on December 19, 2020, 12:18:17 PM
Got your pm Angry Perch and thank you for that most generous offer :tup:
Post by: duramax on December 20, 2020, 07:41:07 PM
Post by: Stein on December 20, 2020, 08:16:28 PM
Does an empty plate count?
Post by: 92xj on December 21, 2020, 03:13:39 PM
(https://live.staticflickr.com/65535/50745456117_a29b2dd535_b.jpg)
hide yo wife
Post by: Buckmark on December 21, 2020, 03:21:41 PM
Doc suggested more Omega3 in my life...:tup:
(https://live.staticflickr.com/65535/50745456117_a29b2dd535_b.jpg)
hide yo wife
Hoarder (top of your freezer :chuckle:)
Post by: Mossy on December 23, 2020, 01:46:56 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
Post by: Angry Perch on December 23, 2020, 01:52:45 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
Every time I see that it makes me drool. I've never managed that level of sear.
Post by: 92xj on December 23, 2020, 03:17:34 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
That was a while ago. I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side. Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.
Post by: vandeman17 on December 23, 2020, 03:27:44 PM
Post by: Angry Perch on December 23, 2020, 03:34:25 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
That was a while ago. I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side. Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.
Hmmmm, I have all those things. :)
Post by: Mossy on December 23, 2020, 03:53:29 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
That was a while ago. I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side. Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.
Thank you sir. Unfortunately no meat from my hunting adventures to pair with so they’ll be accompanied by a NY Christmas roast
Post by: wadu1 on December 23, 2020, 05:10:52 PM
Post by: 92xj on December 23, 2020, 05:16:16 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
That was a while ago. I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side. Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.
Thank you sir. Unfortunately no meat from my hunting adventures to pair with so they’ll be accompanied by a NY Christmas roast
Any chance you or a family member is running through the tricities tonight or tomorrow? I can supply a deer backstrap.
Post by: Alchase on December 23, 2020, 05:50:06 PM
Post by: 92xj on December 23, 2020, 05:53:22 PM
I will never discard a collar again. The meat by the fin under the bone is insane; very king crab like.
(https://live.staticflickr.com/65535/50753207247_9e02650c09_b.jpg)
Post by: HUNTINCOUPLE on December 23, 2020, 06:04:55 PM
Post by: Mossy on December 23, 2020, 06:56:47 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
That was a while ago. I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side. Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.
Thank you sir. Unfortunately no meat from my hunting adventures to pair with so they’ll be accompanied by a NY Christmas roast
Any chance you or a family member is running through the tricities tonight or tomorrow? I can supply a deer backstrap.
Unfortunately we won’t be traveling anywhere but I appreciate the offer! Merry Christmas!
Post by: 92xj on December 23, 2020, 07:01:57 PM
Merry Christmas to you as well.
And to all. It's been a hell of a year for everyone, with a lot of true colors being shown the last 12 months, hopefully these next few days are great for all and normalness is around the corner.
Post by: 7mmfan on December 23, 2020, 08:07:05 PM
Just pulled the collar and one side of belly off the smoker. Smoker set at 225 for 1hr 12min. Internal temp hit 123 degrees and pulled off. Only seasoned with salt and pepper.
I will never discard a collar again. The meat by the fin under the bone is insane; very king crab like.
(https://live.staticflickr.com/65535/50753207247_9e02650c09_b.jpg)
Collars are amazing. I leave all abdominal fins on my fish for the reason you just stated. The meat around them is superb.
Post by: KNOPHISH on December 23, 2020, 08:15:44 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
No pics, just ate and saw this thread. Scallops looked similar to this with ribeye as steak option. Beer was a good chaser. OMG Christmas came early.
Post by: kenzmad on December 23, 2020, 09:00:24 PM
(https://live.staticflickr.com/65535/49296541107_f12e42d6c9_b.jpg)
Possible PM my way with how our Christmas dinner can look like that?? My scallop order needs to be done right :tup:
Whitpirate turned me on to this. Get the pan HOT! 1.5 minutes per side. Everything else needs do be done and ready to serve. HOT pan with just a smidge of olive oil. If you think the pan is gonna burn them, you are ready to toss them in. 1.5 min. Flip. 1.5 min. One flip, no more. On the plate and eat.
Post by: Alchase on December 23, 2020, 09:50:17 PM
Just made some last Sunday (sadly not Skillet’s) with sautéed shrimp, sautéed pearl onions, Grilled Asparagus, and macaroni shells with garlic cheese sauce.
Post by: duramax on December 23, 2020, 09:55:19 PM
Post by: Stein on December 23, 2020, 09:56:38 PM
Someone posted cooking the black cod in a air fryer. I just got one and a box of cod now it's time to go. Any recipes on this?
I don't have an air fryer, but I like to go very light on the seasoning. The fish is so smooth, buttery and mild with a great but subtle flavor that you could overpower it in my opinion. I like a bit of salt, bit of ginger and then cook it - I would use whatever seasoning you like. Incredibly forgiving fish, it's so fatty it is tolerant of overcooking and I do cook it more than I would something like salmon. If it's undercooked, it won't flake as well and in my opinion doesn't have as good a mouth feel.
With salmon, I'm kind of to the point where I don't like to cook it at all for a point of reference.
Post by: mburrows on December 23, 2020, 10:11:07 PM
Post by: 92xj on December 23, 2020, 10:11:57 PM
92xj..how hot are you running the cast iron and how much garlic? I don't want to over power these pieces of gold. Thanks
I run my knob at 4 out of 10. The slightest hint of smoke from the butter/olive oil in the pan and you're ready to rumble.
Garlic, I think the last time I minced 4 cloves, threw them in the butter, then the salt and peppered scallop. I also reshape the scallops as best I can but hand once thawed to make sure they are all uniform before hitting the skillet.
Post by: storyteller on December 25, 2020, 06:22:10 PM
Post by: CaNINE on December 25, 2020, 07:44:14 PM
Post by: Angry Perch on December 28, 2020, 03:40:21 PM
Not a chef but here is dinner, king crab, scallops, spot prawn, sable, all from Skillet, thanks
I'd eat that. All of that!
Post by: 92xj on December 28, 2020, 03:44:43 PM
Not a chef but here is dinner, king crab, scallops, spot prawn, sable, all from Skillet, thanks
I'd eat that. All of that!
No kidding! Good work storyteller!
Post by: wadu1 on December 28, 2020, 08:06:57 PM
Post by: 7mmfan on December 28, 2020, 08:09:41 PM
OK my turn, somebody on the site said to air fry black cod. Well I went and bought a Air Fryer and a box of cod from Chris. Flower egg wash and roll in Panko 7 minutes a side.
Looks awesome. Panko is where its at especially in the air fryer. How was it?
Post by: wadu1 on December 28, 2020, 08:15:53 PM
I'm glad I took to much out of the freezer, doing it again tomorrow, it was out standing. I may have to get two boxes of cod next year.OK my turn, somebody on the site said to air fry black cod. Well I went and bought a Air Fryer and a box of cod from Chris. Flower egg wash and roll in Panko 7 minutes a side.
Looks awesome. Panko is where its at especially in the air fryer. How was it?
Post by: ctwiggs1 on December 28, 2020, 09:28:10 PM
Post by: Russ McDonald on December 28, 2020, 09:45:41 PM
Sent from my SM-N976V using Tapatalk
Post by: CaNINE on December 29, 2020, 05:31:52 AM
Post by: Stein on December 29, 2020, 08:58:42 AM
Post by: DOUBLELUNG on December 29, 2020, 10:35:22 AM
Post by: Angry Perch on December 29, 2020, 10:55:33 AM
Christmas Eve snack! I let the cluster slow thaw in my garage at 50F, cut the legs into sections then 15 minutes on a medium grill loosely wrapped in foil. Dunked in pepper butter. Nothing cutting edge culinary-wise, but dang good!
If you try something cutting edge with a stack of crab legs, you're doing it wrong!
Post by: WSU on December 29, 2020, 11:59:48 AM
Anyone try sablefish sashimi yet? I think that's my next meal, have never had it or seen it on a menu.
Not other than while cutting it up. I have made ceviche with it and it turned out awesome. I'm out of white fish and can't wait for bottom fishing to get going so I can stock up again!
Post by: CaNINE on January 01, 2021, 09:54:38 AM
Post by: Stein on January 02, 2021, 12:03:16 AM
Anyone try sablefish sashimi yet? I think that's my next meal, have never had it or seen it on a menu.
Not other than while cutting it up. I have made ceviche with it and it turned out awesome. I'm out of white fish and can't wait for bottom fishing to get going so I can stock up again!
I hate to admit it, but I found a stray package from the order before this one floating around and will polish it off tomorrow. After that, I'll try a fresh one sashimi or maybe nigiri but I'm a big rookie when it comes to that style. It's so mild I really look forward to trying it sashimi to see what the taste is.
I tried spot shrimp sashimi, but it was a let down with virtually no taste or good texture. I think the sable will be different.
Post by: 7mmfan on January 02, 2021, 09:46:56 AM
Post by: Mossy on January 03, 2021, 01:37:20 AM
Basic olive oil/butter/garlic and parsley
(https://uploads.tapatalk-cdn.com/20210103/6ce41111850678fae161dfe669eb48c4.jpg)
Sent from my iPhone using Tapatalk
Post by: Angry Perch on January 03, 2021, 03:15:57 AM
My wife wasn’t too keen on the shrimp due to all the roe but I thought they were great. Guess I have to shell them now....
Basic olive oil/butter/garlic and parsley
(https://uploads.tapatalk-cdn.com/20210103/6ce41111850678fae161dfe669eb48c4.jpg)
Sent from my iPhone using Tapatalk
Man, that roe is so yummy!
Post by: CaNINE on January 03, 2021, 08:09:33 AM
Post by: Dhoey07 on January 03, 2021, 09:05:51 AM
I haven’t taken many pictures of cooking with this years Hanson Fish Co order but I CAN tell you that the chum are more than I expected.
I bought a case and planned to smoke half and can half. First off, dime bright fish in excellent condition. The salt brine encases the fish in a shell. We had some pretty cold temps here so I put 3 fish in a cooler and it took 3 days to get them thawed out enough to fillet. I soaked them for 8 hours in a salt, brown sugar, etc brine, then dried and smoked. Right of the smoker it was decent, not the best I’ve done but solid. After sitting overnight, the smoke mellowed, meat firmed, and flavors mixed. I was really happy with the end product. It was good enough to give to coworkers for Christmas gifts. I’ve done a seafood chowder, salmon dip and jambalaya with it as well.
I went into the box chum with high skepticism and came out impressed. I know it’s not coho or kings but I think it has its place, the value is there.
Post by: ctwiggs1 on January 03, 2021, 09:58:05 AM
Post by: Angry Perch on January 03, 2021, 01:04:16 PM
Post by: Angry Perch on January 03, 2021, 01:29:03 PM
We enjoyed a pile of king crab last night for New Year’s Eve. Today the crab shells are brewing some stock from which to build a transformational spot prawn bisque.
I'll bet that bisque is money! Amazing the color you get from those prawns in a stock. I wish Chris would save me all his heads! :)
Post by: CaNINE on January 03, 2021, 02:29:39 PM
We enjoyed a pile of king crab last night for New Year’s Eve. Today the crab shells are brewing some stock from which to build a transformational spot prawn bisque.
I'll bet that bisque is money! Amazing the color you get from those prawns in a stock. I wish Chris would save me all his heads! :)
It was pretty amazing! Had enough shellfish stock left over to freeze 2 quarts. May use it as a base for a seafood stew.
Post by: Angry Perch on January 05, 2021, 08:29:07 AM
Post by: ctwiggs1 on January 05, 2021, 08:31:14 AM
https://www.amazon.com/gp/product/B07R6RN13X/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Post by: Angry Perch on January 05, 2021, 08:35:37 AM
I bought this a couple weeks ago. I'll be using it tonight and I'll be happy to report back
https://www.amazon.com/gp/product/B07R6RN13X/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Looking forward to it.
Post by: wadu1 on January 05, 2021, 08:35:47 AM
I bought this a couple weeks ago. I'll be using it tonight and I'll be happy to report backPlease report back, my have to get a couple. My old free plastic tools wont last much longer.
https://www.amazon.com/gp/product/B07R6RN13X/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Post by: ctwiggs1 on January 05, 2021, 07:40:54 PM
Shrimp stir fry tonight! Dang, might have to do it again tomorrow!
Post by: wadu1 on January 05, 2021, 07:48:46 PM
Post by: Stein on January 08, 2021, 04:59:41 PM
(https://uploads.tapatalk-cdn.com/20210109/4ce322682fe513bf016a2f4972f42816.jpg)
Sent from my iPhone using Tapatalk
Post by: Sutherland on January 08, 2021, 06:45:04 PM
Post by: 92xj on January 18, 2021, 06:56:45 PM
(https://live.staticflickr.com/65535/50851140596_c6d4b52115_c.jpg)
(https://live.staticflickr.com/65535/50851140106_ecfaac2a46_b.jpg)
Post by: Timberstalker on January 18, 2021, 07:52:56 PM
Looks awesome.
Post by: carpsniperg2 on January 18, 2021, 07:55:27 PM
Post by: 92xj on January 18, 2021, 08:07:26 PM
92XJ, can we be friends?
Looks awesome.
I thought we already were :'(
Post by: 92xj on January 18, 2021, 08:08:45 PM
Man that looks amazing. Minus the capers man I tried those last year for the first time not my cup of tea lolI love those little pickled things...I have no idea what they are but we love them. Is it odd that my kids eat then with a spoon out of the jar?
Post by: carpsniperg2 on January 18, 2021, 08:14:36 PM
Post by: 92xj on January 18, 2021, 08:21:07 PM
Just a acquired taste so not weird at all lol. We had them in fish tacos and I swore I would never eat them again lol others love them. I eat black olives out the can so who am I to judge lolSick. I hate this stupid things!!
It's so interesting different taste for different folks.
Black cod has just moved into my top two fish of all time.
Skillet, I'm going to need a bigger order....
Post by: Skillet on January 18, 2021, 08:35:00 PM
Thanks for posting up pictures of your fish creations, I get a real kick and a lot of inspiration out of seeing what you guys do with all this stuff.
:tup:
Post by: Dan-o on January 18, 2021, 08:37:00 PM
If I stopped to take pictures, they'd eat my portion.
Post by: Skillet on January 18, 2021, 08:41:41 PM
Sorry for not participating, but you don't know my family.
If I stopped to take pictures, they'd eat my portion.
:chuckle:
Post by: wadu1 on January 18, 2021, 08:50:40 PM
Post by: 92xj on January 18, 2021, 09:00:16 PM
Some of this is FISH Porn and should be removed by a MOD :chuckle:. But damn it sure looks great, I'm going to try 92xj's cod and spuds soon and with the little pickled things.
Ha!!
Tomorrow when I'm on the computer I'll type out what I did. It was amazing, so much so that the 2 and 4 year old chowed down and ate a full meal of it, which was a little disappointing as I wanted to eat more.
Post by: b0bbyg on January 18, 2021, 09:38:30 PM
I don't get too fancy with my cooking but the halibut was really good.
Post by: Angry Perch on January 18, 2021, 10:10:02 PM
Sorry for not participating, but you don't know my family.
If I stopped to take pictures, they'd eat my portion.
I wake up on the couch and think I should have snapped a photo or two.
Post by: 92xj on January 19, 2021, 07:56:06 AM
Some of this is FISH Porn and should be removed by a MOD :chuckle:. But damn it sure looks great, I'm going to try 92xj's cod and spuds soon and with the little pickled things.
Ha!!
Tomorrow when I'm on the computer I'll type out what I did. It was amazing, so much so that the 2 and 4 year old chowed down and ate a full meal of it, which was a little disappointing as I wanted to eat more.
Here is what I did...
Preheat oven to 400
On stove in cast iron skillet I cooked 5 pieces of bacon. Drained all but a tiny bit of the grease and threw in the cut potatoes. Tossed in some garlic and black pepper. Tossed that around on the stove top for 5 minutes or so and then placed in the oven for 20 minutes.
While in the oven, prep the fish, I sliced out the bone line and peppered the fish while the wife made a little lemon juice, melted butter, caper juice and capers drizzle.
After the potatoes were in for 20, pulled out the skillet, moved the potatoes to the outside edge of the skillet and placed the fish flesh down, back in the oven for 4 minutes. After 4 minutes, pull out skillet, flip fish, drizzle with sauce stuff and back in oven for 5 minutes. Pull out of oven, arrange potatoes, sprinkle the crumbled bacon, add chives on top and dive in. I guessed on pretty much everything (temp and time) and it came out perfect. Fish temped at 130, perfectly flakey and moist.
Post by: DOUBLELUNG on January 21, 2021, 04:39:32 PM
Post by: Skillet on January 21, 2021, 05:43:47 PM
Saturday I learned that two golden king crab clusters less one leg, dunked in black pepper butter and washed down with beer, will leave me completely sated. However, you will no doubt admire my perseverence and stoicism, as I managed to force down that last leg - no way I was putting away one leg.:tup:
I am duly impressed with your dedication to the mission at hand - "be there no leftovers, lest I am forced to admit I took too much out of the freezer."
Been there. :chuckle:
Post by: HUNTINCOUPLE on January 21, 2021, 09:23:46 PM
Post by: h20hunter on February 08, 2021, 06:57:34 PM
Post by: Angry Perch on February 08, 2021, 07:20:02 PM
Post by: ctwiggs1 on February 08, 2021, 08:08:43 PM
Post by: 92xj on February 08, 2021, 08:45:03 PM
Post by: 7mmfan on February 08, 2021, 09:37:54 PM
Post by: Angry Perch on February 09, 2021, 08:06:21 AM
Post by: h20hunter on February 09, 2021, 08:08:55 AM
Post by: 7mmfan on February 09, 2021, 08:43:34 AM
Post by: Skillet on February 09, 2021, 09:00:56 AM
Post by: Angry Perch on February 09, 2021, 09:17:59 AM
Post by: 7mmfan on February 09, 2021, 09:47:21 AM
Post by: Buckmark on February 09, 2021, 10:01:49 AM
@Angry Perch
Can we get your Ceviche and Aguachili recipes :drool:
Post by: h20hunter on February 09, 2021, 11:07:30 AM
Peel and devein prawns, leave whole
Juice from lines and lemons
Cilantro
Peppers of choice
Sweet onion
Green onion
Garlic
Salt
Dice and mix it all up. Add Juice to saturate and still have liquid showing. Toss it all, put in fridge, 6 hours minimum, tossing once an hour. I'd say good for 24 hours.
Option is right at serving add fresh chopped avacado.
Post by: Angry Perch on February 09, 2021, 11:15:08 AM
Not a hard and fast recipe.
Marinate shrimp in lime juice while you get the rest of the things together. Throw jalapenos/ serranos in blender with garlic cloves, lime juice, cilantro and salt to taste. Thinly slice red onion and cucumber and add to shrimp along with sauce from blender. Serve with chips or on a tostada.
Post by: 92xj on February 13, 2021, 05:34:09 PM
First ceviche made and it turned out great. Made some tortillas chips out of low carb tortillas in the air fryer. Dinner is good, real good.(https://live.staticflickr.com/65535/50940918696_76b43f1490_b.jpg)
Post by: Stein on February 13, 2021, 05:47:16 PM
Post by: h20hunter on February 13, 2021, 05:53:12 PM
H20, you finally inspired me :tung:
First ceviche made and it turned out great. Made some tortillas chips out of low carb tortillas in the air fryer. Dinner is good, real good.(https://live.staticflickr.com/65535/50940918696_76b43f1490_b.jpg)
Winning!
Post by: CaNINE on February 13, 2021, 07:49:59 PM
Post by: h20hunter on February 13, 2021, 07:52:52 PM
KISS
Post by: Sutherland on February 13, 2021, 09:19:09 PM
Post by: Skillet on February 13, 2021, 09:56:26 PM
Probably going to dig it a king filet for tomorrow...
Thanks for sharing guys, love it! :tup:
Post by: Angry Perch on February 15, 2021, 07:10:15 PM
Finished with some grated cured, cold smoked egg yolk.
Post by: 92xj on February 15, 2021, 07:12:25 PM
Post by: ctwiggs1 on February 15, 2021, 07:36:25 PM
Cooking in a hot marinade bath, then a quick ice bath and a sear. Oh mah gawsh.
Post by: 2MANY on February 15, 2021, 07:37:47 PM
I still have shrimp to eat!!!
Post by: Angry Perch on February 16, 2021, 07:57:37 AM
Have you guys tried a sous vide recipe on those scallops yet? Out. Of. This. World.
Cooking in a hot marinade bath, then a quick ice bath and a sear. Oh mah gawsh.
Sounds great. Will have to add it to the list.
Those packs of scallops are deceivingly big.
Post by: ctwiggs1 on February 16, 2021, 07:59:02 AM
Have you guys tried a sous vide recipe on those scallops yet? Out. Of. This. World.
Cooking in a hot marinade bath, then a quick ice bath and a sear. Oh mah gawsh.
Sounds great. Will have to add it to the list.
Those packs of scallops are deceivingly big.
Yeah that one pack was a good appetizer for 5 adults and a couple nosy kids who happened to see that there was more than Cheese-Its and Doritos on the table :tung:
Post by: Angry Perch on February 16, 2021, 08:22:57 AM
Have you guys tried a sous vide recipe on those scallops yet? Out. Of. This. World.
Cooking in a hot marinade bath, then a quick ice bath and a sear. Oh mah gawsh.
Can we get some details on time, temp and method?
Post by: ctwiggs1 on February 16, 2021, 08:36:05 AM
12 scallops per bag with a tablespoon or so of olive oil and salt and pepper.
Temp at 123
Cook for a half hour
Put the bags in an ice bath for a bit
Remove and pat them dry
Sear both sides on the hot cast iron
Do that Tasty video "ohh yeeah"
Post by: Angry Perch on February 16, 2021, 07:40:37 PM
Lime juice, garlic cloves, tomatillos, cilantro and a pinch of salt zipped in the blender and mixed with Skillet's scallops and prawns for an hour or so.
Mixed with serrano and Fresno chilis, red onion, avocado, cherry tomatoes and cilantro, and dropped on a tostada with drizzle of lime crema.
So good.
Post by: 7mmfan on February 16, 2021, 07:59:30 PM
Post by: Whitpirate on February 27, 2021, 06:57:11 PM
(https://uploads.tapatalk-cdn.com/20210228/9c43c2484227b55b749b0d50fc4d9916.jpg)
Post by: Timberstalker on February 27, 2021, 07:39:04 PM
Post by: Angry Perch on February 28, 2021, 10:09:47 PM
Post by: CaNINE on June 08, 2021, 06:54:59 PM
Post by: 7mmfan on June 08, 2021, 08:18:57 PM
Post by: Angry Perch on June 08, 2021, 08:25:30 PM
Post by: 7mmfan on June 08, 2021, 08:29:06 PM
https://www.allrecipes.com/recipe/239541/chef-johns-fresh-salmon-cakes/ (https://www.allrecipes.com/recipe/239541/chef-johns-fresh-salmon-cakes/)
Post by: NRA4LIFE on June 08, 2021, 10:04:42 PM
Post by: Angry Perch on June 09, 2021, 09:19:20 AM
I've got a few whole FAS coho in my freezer that I've been slowly processing my way through. I usually save the carcasses for crab bait and call it good. I recently started scraping the carcasses and turning it into salmon burger. I was both surprised by the amount of meat I got (12oz on an average coho) and the quality of the salmon burgers it made. I will never toss another carcass. My wife gave a resounding 2 thumbs up. Here is the recipe I've been using, modified by using Johnny's seafood seasoning in place of salt and Old Bay.
https://www.allrecipes.com/recipe/239541/chef-johns-fresh-salmon-cakes/ (https://www.allrecipes.com/recipe/239541/chef-johns-fresh-salmon-cakes/)
Scraping the carcass was a new thing for me with the FAS king from Chris. Amazing stuff. tends to be the
Post by: ctwiggs1 on June 09, 2021, 09:29:17 AM
My wife cooked up the last of the king crab from last fall's buy, for my B-Day Sunday. Stunning, to say the least. Sorry, no pics, was too excited and forgot. Chris is the man! A shout out to Curtis too. And to the unidentified young lady giving a hand there as well.
That's Jenni - the owner of Mason Jar Farm. If you live in the Enumclaw area, that is a farm worth supporting.
Post by: h20hunter on November 19, 2021, 06:17:31 PM
Parm crusted halibut over pasta with brown butter, wilted spinach and garlic, super skinny asparagus with grated parm and garnished with chilled sweet cherry tomatoes.
Yummy
Post by: 7mmfan on November 19, 2021, 06:42:24 PM
Post by: Skillet on November 20, 2021, 12:57:37 AM
I just opened up the HFC Winter 2021 sale for HuntWa- check out the new thread-
https://hunting-washington.com/smf/index.php/topic,266032.msg3608802/topicseen.html#new (https://hunting-washington.com/smf/index.php/topic,266032.msg3608802/topicseen.html#new)
Jump online to see what's new, and don't forget to use your HuntWa coupon code - MERRYFISHMAS21
www.hansonfishco.com (http://www.hansonfishco.com)
Post by: kenzmad on November 21, 2021, 09:30:19 PM
Post by: Whitpirate on December 25, 2021, 06:13:56 AM
(https://uploads.tapatalk-cdn.com/20211225/cbaa4731f116c5b709bc9ca6e9fc4ebf.jpg)
(https://uploads.tapatalk-cdn.com/20211225/a7ba3cbe865564bebcc164044be0cccd.jpg)