Cookin again

Zardnaar

Legend
Today was my maternal aunt’s birthday, and her youngest son’s birthday was last week. So I took the pair of them out to a seafood place (of her choosing) to celebrate.

(No pix taken.)

We had a good meal and a good time. The last time I was in that place, I had their chargrilled oysters for the first time, and repeated that experience tonight. Then I had some clam chowder and- because @Zardnaar has been making me hungry- some fish & chips. I doubt theyre even in the same ballpark, quality wise, as what HE gets, but I was happy. Along with the fries, I had some sautéed/wilted garlic spinach.

My aunt also had the oysters- no surprise, because she’s the one who tipped me off to how good they were at this place- and a crab & shrimp stuffed flounder. Her sides were the menu standard mashed potatoes and green beans.

My cousin decided to be adventurous for once. Initially, he was going to have a shrimp po’boy. But when it came time to order, he decided to have a bowl of their crab bisque and the same entree as his mom. However, instead of the standard sides, he subbed a cup of gumbo for the green beans. 🤣

Most places here make average fish and chips. They're also do subjective.

Cousin ordered the blue cod it was nice enough but that village shop blows it out of the water. That place makes top ten in the country lists.
 

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Dannyalcatraz

Schmoderator
Staff member
Most places here make average fish and chips. They're also do subjective.

Cousin ordered the blue cod it was nice enough but that village shop blows it out of the water. That place makes top ten in the country lists.
Let’s be brutally honest, here: the average quality of fish in north central Texas vs what is available in an island nation is going to be VERY different.
 

Zardnaar

Legend
Let’s be brutally honest, here: the average quality of fish in north central Texas vs what is available in an island nation is going to be VERY different.

Even here it's noticible inland. Those great ones in the tiny villages source it from local fishermen. I think there's two boats in said villages.

Even here you have cheap and cheerful (fish and chip shop), restaurant, dedicated seafood restaurant and those village type places.

That village also has a food truck place doing abalone and whitebait patties.
 






Zardnaar

Legend
Went to the farmers market for a quick look around. We're going back but a lot more stuff than anticipated. Several food trucks with two if my favorites. Chinese crepes and Syrian Saj (kinda like a wrap).


@Dannyalcatraz anything appeal?

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Probably gonna go with a lamb Saj.

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Flat white and cheese rolls new place we tried. Best I've found in town and they gave an attached hipster food place.
 

Dannyalcatraz

Schmoderator
Staff member
I probably would have walked away with a jar of the cheese and the shatta to try, if nothing else.

If I were eating, the lamb or the mohamarh would have been strong options.
 

Zardnaar

Legend
Last night got lazy. Split a Turkish chicken and rice meal with wife. Not very Hungary couldn't be bothered cooking.

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But I've more or less perfected my spicy garlic chicken. Jalapeno poppers and throw in a few nuts to roast and they're stirred into a salad.

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Marinated in bbq sauce garlic, paprika and chilli Peri Peri and a dash of olive oil. Coated in a store bought coatng.

Plan is a chicken falafel pita meal tonight.
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Syrian falafel (lunch today with pizza Saj) and some of Abdals shatta sauce.

Ok I may be more than a little partial to Arabic and Turkish type/inspired food.

Bought a smokey hummus and a caramalized onion hummus at the supermarket. Two different hummus not both smokey and c.onion.
 
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MoonSong

Rules-lawyering drama queen but not a munchkin
Some sorta loaf? MiL made ginger loaf we ate camping. Beautiful.
It is cake, but I use a loaf pan because circular pans are more of a pain to use and clean. (I have a larger pan, but I need to make two pounds or more, this one is better for the pound I usually bake) I suck at actual bread making, my wrists can't take it it seems.
 

Aeson

Legend
I cooked pork steaks with my now essential Longhorn's seasoning. I tried something different this time. I put margarine on the steaks before putting the seasoning on. It changed my world. The meal was a bright spot in a really crappy day. I cooked the steaks in the oven. I used the juices from it to sauté some mushrooms. Cooked some green beans. It was excellent.
 

Dannyalcatraz

Schmoderator
Staff member
I cooked pork steaks with my now essential Longhorn's seasoning. I tried something different this time. I put margarine on the steaks before putting the seasoning on. It changed my world. The meal was a bright spot in a really crappy day. I cooked the steaks in the oven. I used the juices from it to sauté some mushrooms. Cooked some green beans. It was excellent.
While I’ve often cooked steaks in butter, I’ve found that cooking with oil, then dressing the steaks with butter as they rest on the plate before serving kicks things up a notch. I don’t know if it’s purely psychological, but it seems more…decadent eating a steak with a pat or ball of slowly melting butter on top. And it seems like you get a bigger flavor punch.
 

Aeson

Legend
In the past I would throw them in a pan or on the grill sans oil or butter. I'll try oil next time. Fat is a flavor enhancer. I don't know if that's psychological or gastronomy? It just seems to work. I think that's why bacon, beyond being a trendy meme, is so loved. The fat and the salt combine to create a great flavor.
 

Zardnaar

Legend
It is cake, but I use a loaf pan because circular pans are more of a pain to use and clean. (I have a larger pan, but I need to make two pounds or more, this one is better for the pound I usually bake) I suck at actual bread making, my wrists can't take it it seems.

I cheat and use a bread maker.
 

Dannyalcatraz

Schmoderator
Staff member
In the past I would throw them in a pan or on the grill sans oil or butter. I'll try oil next time. Fat is a flavor enhancer. I don't know if that's psychological or gastronomy? It just seems to work. I think that's why bacon, beyond being a trendy meme, is so loved. The fat and the salt combine to create a great flavor.
Fat carries a LOT of flavor. It also affects texture. And in certain circumstances, it is crucial to the physics of the way something cooks.
 

Zardnaar

Legend
Fat carries a LOT of flavor. It also affects texture. And in certain circumstances, it is crucial to the physics of the way something cooks.

Those really good fish places use fat. Terrible for you. Hence why I eat fish 1-3 times per year. Most places use canola oil.
 
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