You are at netAirspace : Forum : The Combustion Chamber - Off-Topics : The Finer Things

ANCFlyer wrote:Oh the Basil, Oregano, Garlic Powder, salt and pepper, are in the dredge.

Ah... I was thinking of a fresh leaf of the stuff, but in Alaska that might be a bit out of order.

aloges wrote:

ANCFlyer wrote:Oh the Basil, Oregano, Garlic Powder, salt and pepper, are in the dredge.

Ah... I was thinking of a fresh leaf of the stuff, but in Alaska that might be a bit out of order.

Ha Ha, no not in Anchorage. I use fresh when ever possible.

Perhaps, in this case it could be rough chopped and laid over the finished dish . . . .

I generally use fresh herbs and spices . . . generally . . .

But you have to be careful . . . the tastes can change depending on the application. . . .

Dinner last night:
Alaskan Halibut w/ lemon and paprika
Green bean/ green pea/ lima bean caserole (yum)
Fresh mashed potatoes
French bread

CO777ER wrote:Dinner last night:
Alaskan Halibut w/ lemon and paprika
Green bean/ green pea/ lima bean caserole (yum)
Fresh mashed potatoes
French bread

Should all the stars align, I'll have some Halibut by Sunday.

Going to Seward tomorrow evening, with some friends, to kill fish this weekend. I'm coming back Saturday cause a) I have to be back to work Monday and I have to get ready and b) it's Dad's 82nd Birthday . . . I'm doing a grilled Mesquite Rubbed Flat Iron Steak, Grilled Walla Walla Onions, Grilled Mushrooms . . . .

Costco Hot dog.

$1.50 each with a soda......I can't tell you how many I ate in college.

A small bag of chili cheese Fritos and a mountain dew.

I can already feel the MSG headache

Saturday is my wife's birthday. Her and I were planning on a nice dinner out at a new local seafood restaurant, but plans changed last night after our son, his girlfriend, and my wife's sister all had to get involved..... After much haggling, we are now going to a different restaurant, and on Friday night with all five of us. The restaurant is fairly new out at the oceanfront. Its getting great reviews, and I have been wanting to go.....

http://www.31ocean.com/Virginia-Beach-3 ... lacia.aspx

Then, on Saturday, we're heading down to Gaston NC where her sister lives. That night, we are planning on a big steamer pot for the four of us. I'll pick up all the seafood here and pack it in coolers before heading south. Six to eight pounds of either snow or king crab legs, a 100 count bag of little-neck or cherry-stone clams, and several dozen jumbo shrimp. All added into a large steamer pot with new potatos, fresh corn on the cob, some Polish or Portuguese sausage and old-bay seasoning. We use only beer for steaming, with some onions, red peppers, sea salt, and old bay added just before putting the food pot on top.

Delicious!!

ANCFlyer wrote:

CO777ER wrote: I'm doing a grilled Mesquite Rubbed Flat Iron Steak, Grilled Walla Walla Onions, Grilled Mushrooms . . . .

A man after my own heart...add a bottle of st. Emilion, and you've got a feast!!

kmh1956 wrote:

ANCFlyer wrote:I'm doing a grilled Mesquite Rubbed Flat Iron Steak, Grilled Walla Walla Onions, Grilled Mushrooms . . . .

A man after my own heart...add a bottle of st. Emilion, and you've got a feast!!

You have got give this a try:

1999 Cakebread Cellars Napa Valley Cabernet Sauvignon

ORFflyer wrote:Six to eight pounds of either snow or king crab legs, a 100 count bag of little-neck or cherry-stone clams, and several dozen jumbo shrimp. All added into a large steamer pot with new potatos, fresh corn on the cob, some Polish or Portuguese sausage and old-bay seasoning. We use only beer for steaming, with some onions, red peppers, sea salt, and old bay added just before putting the food pot on top.

Delicious!!

Ugh...I think I'd gain a good 10 lbs eating all that. Well, maybe not, as that food would be so rich...I'd be spending the rest of the evening in the loo. Well worth it.

GQfluffy wrote:Well worth it.

You dang skippy!! And it goes without saying, we'll have plenty of refreshments to enjoy as well.

kmh1956 wrote:

ANCFlyer wrote: I'm doing a grilled Mesquite Rubbed Flat Iron Steak, Grilled Walla Walla Onions, Grilled Mushrooms . . . .

A man after my own heart...add a bottle of st. Emilion, and you've got a feast!!

I got the Onions and Mushrooms at the Farmer's Market . . . I love shopping there for produce. Very often the stuff was picked just yesterday, rather than the three day or so in a refrigerated truck on a TOTE* Ship from Tacoma, then another day at the grocery distributor.





*TOTE: Totem Ocean Trailer Express http://www.totemocean.com/ts-ships.htm

ANCFlyer wrote:

kmh1956 wrote:

ANCFlyer wrote: I'm doing a grilled Mesquite Rubbed Flat Iron Steak, Grilled Walla Walla Onions, Grilled Mushrooms . . . .

A man after my own heart...add a bottle of st. Emilion, and you've got a feast!!

I got the Onions and Mushrooms at the Farmer's Market . . . I love shopping there for produce. Very often the stuff was picked just yesterday, rather than the three day or so in a refrigerated truck on a TOTE* Ship from Tacoma, then another day at the grocery distributor.





*TOTE: Totem Ocean Trailer Express http://www.totemocean.com/ts-ships.htm

Farmer's market produce is so much better...Bermuda is too small (and doesn't have enough arable land) to supply the groceries with fresh produce, so most of it is imported from the USA...and it's CRAP!! This stuff is grown for shipping, so tomatoes are lovely and red on the outside but hard as a rock and styrofoam-like on the inside...I wouldn't touch a Florida orange or grapefuit if you paid me....only problem is, the farmer's market is only open for a half-day on Saturdays...

Mark wrote:Well... Here's the recipe I'm using for the hell of it.

10 boneless, skinless chicken breasts (whole or cubed)
12 oz can of frozen concentrated OJ (thawed)
1 tsp ground majoram
1/8 tsp nutmeg
1/8 tsp garlic powder
1/4 cup cold water
4 tbs corn starch

Combine OJ, majoram, garlic powder, and nutmeg. Place chicken in large crock pot. Cover chicken with OJ mixture. Cook for 6 to 8 hours on low heat.

When chicken is done, pour OJ mixture into saucepan. Mix cornstarch in cold water and stir into the OJ mixture. Cook on medium heat until OJ mixture thickens. Place chicken into serving bowl and pour thickened OJ mixture over it. Serve on rice.

Ok, so we ran out of OJ and had to use crushed pineapple and pineapple juice instead. I'm eating it now and it is heaven!

Lucas wrote:
Ok, so we ran out of OJ and had to use crushed pineapple and pineapple juice instead. I'm eating it now and it is heaven!

I just got back from my potluck. Everyone wanted the recipe. And they ate it all. Everyone else had leftovers to bring back home.

ORFflyer wrote:Saturday is my wife's birthday. Her and I were planning on a nice dinner out at a new local seafood restaurant, but plans changed last night after our son, his girlfriend, and my wife's sister all had to get involved..... After much haggling, we are now going to a different restaurant, and on Friday night with all five of us. The restaurant is fairly new out at the oceanfront. Its getting great reviews, and I have been wanting to go.....

http://www.31ocean.com/Virginia-Beach-3 ... lacia.aspx

Then, on Saturday, we're heading down to Gaston NC where her sister lives. That night, we are planning on a big steamer pot for the four of us. I'll pick up all the seafood here and pack it in coolers before heading south. Six to eight pounds of either snow or king crab legs, a 100 count bag of little-neck or cherry-stone clams, and several dozen jumbo shrimp. All added into a large steamer pot with new potatos, fresh corn on the cob, some Polish or Portuguese sausage and old-bay seasoning. We use only beer for steaming, with some onions, red peppers, sea salt, and old bay added just before putting the food pot on top.

Delicious!!

Change of plans yet again..... instead of Salacia, we've collectively decided to stay home and cook steaks tonight. I'm going to Sams Club later and get some choice top sirlions. I'll rub them in butter and fresh chopped garlic just before putting them on a real hot grill. A couple minutes on each side, and then turn the grill almost off for the final cooking to each person's taste. Mine will be medium rare. No change for Saturday's steamer pot.....

Oh, the torture... Mr. Skinny Tires is grilling. I heard him get the grill all fired up a few minutes ago. Can't see him. I'm sitting here in my home office with the windows open and now I can smell it. *sniff*sniff* Steak. Onions. Green Peppers. Marinade of some kind. Cigarette smoke. Beer. Ain't the human sense of smell great, considering that it actually sucks?

So what was for dinner, Mark? Hot Pocket?

GQfluffy wrote:So what was for dinner, Mark? Hot Pocket?

Cheddar and broccoli rice and half a ham sandwich.

Anyone a fan of ceviche? I had some lobster ceviche tonight that was just plan awesome.

Tonight it was Arby's. Roast Beef sandwich and Curly fries. Somewhat makes the week worth it.

Airfoilsguy wrote:Anyone a fan of ceviche? I had some lobster ceviche tonight that was just plan awesome.

Yuck, no, but my other half loves the stuff.

ShyFlyer wrote:Tonight it was Arby's. Roast Beef sandwich and Curly fries. Somewhat makes the week worth it.

Their new American Burgers were delicious last time I had them.




For me tonight it was Prime Rib charbroiled with au jus, Yukon golds, asparagus, strawberry-banana smoothie, couple of mini-garlic loaves, and ended with chocolate torte. Mmmm!

Tomorrow I am having Mark's recipe again. It really is incredibly delicious!

ShyFlyer wrote:Tonight it was Arby's. Roast Beef sandwich and Curly fries. Somewhat makes the week worth it.

The only fast food I really like.

What might be the best dinner in awhile for me...

Grilled, stuffed salmon fillet
Butter Garlic shrimp
Steamed brocoli with garlic butter

washed down with a Harpoon Summer beer.

Jus back in from fishing in Seward.

Tonight, as mentioned, Mesquite rubbed Flat Iron on the grill, with Walla Walla Onions and Potatoes . . .

Tomorrow, some fresh, caught yesterday, never frozen halibut. I'd probably have the halibut tonight, 'cept it ain't 'cleaned' and ready yet.

Tomorrow will do. Probably just grilled . . . nothing fancy.