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f1r3b1rd

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Combo i'v never tried. Got some nice little pork steaks? Think thats what they were. The other day. Will do that this weekend I think 👍
I love mushrooms!
Love some good pork steaks! Unfortunately I don’t have any at the moment. Grilling season just opened up here though. Love those with a good garlic compound butter. Look forward to seeing how you do yours!
 

SteveS45

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Heading to Home Depot in a bit for 40 Lbs of Charcoal and a Gallon of Lighter Fluid. Cheapest price for Kingsford I have found. Most other places are 16 Lb bags for $15.
 

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Tonight I made Blackened Cajun Catfish but I missed the picture~! Could have sworn I snapped it, but it isn't in my phone~!
 

Smigo

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Love some good pork steaks! Unfortunately I don’t have any at the moment. Grilling season just opened up here though. Love those with a good garlic compound butter. Look forward to seeing how you do yours!
Misses decided she didnt want pork tonight. But I did. So she made a wholemeal flour base and did an anchovie pizza.
Did the pork with diced garlic and onion. Some Franks Red hot spice, tumeric, ground ginger, parsley and a little cayenne pepper.
Didn't go to the shops for mushrooms as there is a bad flu going around here now and dont want it.
I really enjoyed it. Served with herb flavoured chips.
The pizza was really nice. I tried a little slice and it was.
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f1r3b1rd

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Misses decided she didnt want pork tonight. But I did. So she made a wholemeal flour base and did an anchovie pizza.
Did the pork with diced garlic and onion. Some Franks Red hot spice, tumeric, ground ginger, parsley and a little cayenne pepper.
Didn't go to the shops for mushrooms as there is a bad flu going around here now and dont want it.
I really enjoyed it. Served with herb flavoured chips.
The pizza was really nice. I tried a little slice and it was.
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Damn that looks awesome! I may have to “borrow” your wife’s pizza concept. 😁
 

f1r3b1rd

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Wife made a killer Mediterranean flounder dish for my birthday… no recipe just took what we had in the house and came up with this beauty

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SteveS45

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BBQ'ed some Skirt Steaks with Air Fried Red Potatoes and Cheesy Garlic Asparagus

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Could have sworn I snapped a pic when I was about to serve the potatoes but got a pic when only a few left~!
 

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Hey @DaBunny or anyone else interested here is a great deal on Lobsters~!

 

Smigo

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Damn that looks awesome! I may have to “borrow” your wife’s pizza concept. 😁
Next time she makes one when im home ill pay attention to what she does. Everything she makes is either from what she learnt as a kid in her Italian family or she just makes up. Sometimes ill ask whats in something and she'll just say "I dont remember it all I just made it up"
She suffers chronic regional pain syndrome from a messed up broken wrist setting from a few yrs ago and often cooks things to take her mind off it. I think she just zones out whilst doing it and goes on auto pilot. :)
 

f1r3b1rd

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Next time she makes one when im home ill pay attention to what she does. Everything she makes is either from what she learnt as a kid in her Italian family or she just makes up. Sometimes ill ask whats in something and she'll just say "I dont remember it all I just made it up"
She suffers chronic regional pain syndrome from a messed up broken wrist setting from a few yrs ago and often cooks things to take her mind off it. I think she just zones out whilst doing it and goes on auto pilot. :)
I more than understand that. Cooking is a great escape and creative outlet. younboth definitely have a gift, no doubt about that.
 

f1r3b1rd

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Leftover/Pantry Night!!! -stir fry pork with a Mongolian Sauce over Hokkien Noodles

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Smigo

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Misses made this last night. Kind of a sweat n sow stir fry thing using pork and veal mince. With brown basmati rice and Coconut Chili sauce. Loved it.
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Stopped raining but wasn't stopping me anyway. Sausage with Cheese and Basil. Brocoli-Rabe and Homemade Coleslaw.

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f1r3b1rd

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Cornbread and Sausage Stuffed Pork-chops with Sautéd Spinach


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Smigo

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New Zealand Hoki coated in wholemeal flour and pan fried in avocado oil.
Misses did a red kidney bean, garlic, buk choy cooked in olive oil.
Simple but nice.
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f1r3b1rd

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Smigo

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👍What is hoki?
It looks delicious!
They are an ugly fish, our New Zealand neighbors pronounce that Fush :giggle: but no dis as I have some good Maori friends, but they are a lovely in between fish. Flakey but not dry and as Doggie says not oily. Sort of a Goldilocks fish/fush. But no am a mad trout fisho and cannot compare them to trout.
Below a Hoki but not me....the guy not the fish....fush.....im uglier than that..... 🤔 ....I think I thought then typed out aloud.
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f1r3b1rd

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They are an ugly fish, our New Zealand neighbors pronounce that Fush :giggle: but no dis as I have some good Maori friends, but they are a lovely in between fish. Flakey but not dry and as Doggie says not oily. Sort of a Goldilocks fish/fush. But no am a mad trout fisho and cannot compare them to trout.
Below a Hoki but not me....the guy not the fish....fush.....im uglier than that..... 🤔 ....I think I thought then typed out aloud.
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Interesting, apparently it’s a member of cod family and was used in some commercial aspects in the usa. I like cod, when done properly. I’ll have to catch a charter boat if I ever make it there.
 

Smigo

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Interesting, apparently it’s a member of cod family and was used in some commercial aspects in the usa. I like cod, when done properly. I’ll have to catch a charter boat if I ever make it there.h
Hi Firebird. Yes it a Cod type fish. And lovely to cook with.
Ours in Oz comes from NZ. I do like other Cod but if I had to rate them then Hoki is number 1from NZ. When we do it like we did its coated in Wholemeal flour, cook it for 8 minutes each side and its perfect. There as im sure you know "chef" ( no pun intended as I know you are one) a wonderful fish to cook with.
Love true NZ Hoki.
 

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For Good Friday I made Lemon Butter Founder with Escarole and Potatoes. Baked Clams Oreganota for appetizer.

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f1r3b1rd

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Hi Firebird. Yes it a Cod type fish. And lovely to cook with.
Ours in Oz comes from NZ. I do like other Cod but if I had to rate them then Hoki is number 1from NZ. When we do it like we did its coated in Wholemeal flour, cook it for 8 minutes each side and its perfect. There as im sure you know "chef" ( no pun intended as I know you are one) a wonderful fish to cook with.
Love true NZ Hoki.
Oh yeah, I love Cod fish! I never worked with it much, outside of personal. I’ve eaten it, plenty. Down where I’m from, we are known for seafood; and, since it’s not a local species, it’s not served hardly anyplace there. It’s sad really, considering I had to move away to find cod, halibut, clams and things like that. Redfish, blue crab, drum, trout, mahi, tuna and oysters are everywhere from dive bars to fine dining.
 

SteveS45

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Started preparing for Easter Dinner and made up the Shrimp Ring just have to add the Cocktail Sauce tomorrow.

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SteveS45

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Did the rest of the Appetizers this morning...............

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Mozzarella with Tomato and Basil

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Jack Cheese, Summer Sausage, Italian Stuffed and Greek Kalamata Olives
 

Smigo

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Oh yeah, I love Cod fish! I never worked with it much, outside of personal. I’ve eaten it, plenty. Down where I’m from, we are known for seafood; and, since it’s not a local species, it’s not served hardly anyplace there. It’s sad really, considering I had to move away to find cod, halibut, clams and things like that. Redfish, blue crab, drum, trout, mahi, tuna and oysters are everywhere from dive bars to fine dining.
Always wanted to try Mahi but never caught one or seen it in our shops. Caught a couple of small tuna yrs ago in Qld, they were amazing. I miss the fishing there!
Our town is a bit backward food wise. Real old fashioned. They try to introduce new things but I feel its very few here that buy them like us so they soon stop stocking them.
We just now and then see crabs, maybe twice a yr. Saw octopus maybe twice and we like that but have not seen it now for 4 yrs. Love pilchards in flour but thats the same yrs since it was here. Basically its Hoki, Trout, Salmon, prawns, occasional oysters and fish and prawns from Thailand and Vietnam called things like Barramundi (it aint barra) flathead (no way its flathead) just rubbish fish given good fish names. Their bassa, ergh, saw where they raise them and its virtually sewerage water. 🤢
After the easter National Lampoon getaway crowds subside we are going to have a good fish and hopefully catch our own.
Will go for Trout, Redfin and Yellowbelly. Hopefully :giggle:
 

f1r3b1rd

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Always wanted to try Mahi but never caught one or seen it in our shops. Caught a couple of small tuna yrs ago in Qld, they were amazing. I miss the fishing there!
Our town is a bit backward food wise. Real old fashioned. They try to introduce new things but I feel its very few here that buy them like us so they soon stop stocking them.
We just now and then see crabs, maybe twice a yr. Saw octopus maybe twice and we like that but have not seen it now for 4 yrs. Love pilchards in flour but thats the same yrs since it was here. Basically its Hoki, Trout, Salmon, prawns, occasional oysters and fish and prawns from Thailand and Vietnam called things like Barramundi (it aint barra) flathead (no way its flathead) just rubbish fish given good fish names. Their bassa, ergh, saw where they raise them and its virtually sewerage water. 🤢
After the easter National Lampoon getaway crowds subside we are going to have a good fish and hopefully catch our own.
Will go for Trout, Redfin and Yellowbelly. Hopefully :giggle:

food is an interesting part of culture. When you think about it, nothing “new” has really been created in a long time, with the only exception being gastronomy.
Fried foods, stews, soups, it’s all just different combinations of the same thing. People love Italian American foods, they’ve been around for centuries now and are just a modernized version Italian food using ingredients more easily available in America. Cajun food is just a fusion of French, African and Haitian foods using ingredients already found in south Louisiana. Food is really a beautiful artistic expression of where you’re from, and your culture.
sorry, I get on a soapbox about this easily. Especially after having the opportunities to learn and cook from people in different parts of the country and Canada and Mexico.
 

Smigo

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sorry, I get on a soapbox about this easily. Especially after having the opportunities to learn and cook from people in different parts of the country and Canada and Mexico.
Always happy to hear and learn. Especially from the Bruce Lee of the chop board. 😁
 

f1r3b1rd

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No cooking today, went and got my second covid shot..:

the software has been upgraded
 

DogMan

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Kimchi


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f1r3b1rd

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Got my second covid shot last night and it knocked me on my ass.
wife made the burgers I had planned to do woke me up to a delicious 80/20 angus steak burger topped with thick cut hickory smoked bacon, lettuce tomato and pickle.
Didn’t even think to grab a pic until I was half way done. You can tell how good it was by the bite radius

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Smigo

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Got my second covid shot last night and it knocked me on my ass.
wife made the burgers I had planned to do woke me up to a delicious 80/20 angus steak burger topped with thick cut hickory smoked bacon, lettuce tomato and pickle.
Didn’t even think to grab a pic until I was half way done. You can tell how good it was by the bite radius

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Lol for the burger demolition. Seen lesser damage from Great Whites on surfboards 😁
Yeah heard a few getting the shot it knocks them around a bit. Hopefully your all good now 👍
 

f1r3b1rd

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Lol for the burger demolition. Seen lesser damage from Great Whites on surfboards 😁
Yeah heard a few getting the shot it knocks them around a bit. Hopefully your all good now 👍
Thank you. I’m a little better but sleeping off and on. Figure by tomorrow I’ll be back to normal.
 

Smigo

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The misses made this the other morning. Forgot to post it.
A buk choy (leaves only) and goats milk cheese omelette with herbs, some oregano, parsely, pepper and paprika.
Was a great combo.
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