Re: What’s on the menu!
 

We rent on the lake yearly, don’t want to come home .https://uploads.tapatalk-cdn.com/202...40f325c30d.jpg


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Re: What’s on the menu!
 

Dad and I used to go fishing on Toledo all the time when I was growing up. We'd fill a cooler full of bream and crappie. I did catch my two biggest bass ever there when staying at my dad's friend's camp on back-to-back casts ... last cast of the night and first cast of the next morning in exactly the same spot. One was 7 lb 6 oz and the other was 7 lb 9 oz.

Re: What’s on the menu!
 

https://uploads.tapatalk-cdn.com/202...75097be3be.jpg
We got a lot of wind last week so it was slow on bass, AG we made a living on the crappie at night though


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Re: What’s on the menu!
 

We used to fish Toledo using an old roadmap made before the lake was formed. That's how we'd get back to the hot beds we found. All the trees were still in place back then. It was a forest in a lake with roadways. This was over 50 years ago, of course.

Re: What’s on the menu!
 

Yes I know where a few are to, and a grave yard under water spooky


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Re: What’s on the menu!
 

How the hell do you attach pictures here.

Re: What’s on the menu!
 

Boston, it seemed forever my cholesterol was high; Doc nearly killed me once leaving me on Bayer's recalled Baycol...

Even in my 20s/30s when I was in terrific shape, always had that battle with cholesterol being morbidly high...

SO, I really took the time to educate myself re: fats, HDL, LDL, Trans fats. and here were some of the life-changing things that made a difference for me...

• Eliminate/Greatly Reduce Soda Consumption, especially those with artificial sweetners - daily they're still not good for you...
  
  
• Start consuming high density lipids; I eat a lot of honey roasted sunflower seeds, use extra virgin light olive oil or avocado oil...
  
  
• While I like spicy food, don't like pungent jalepenos, but I do eat a lot of avocados in salads, soups, or in pasta; avocados are cholesterol reducers...
  
  
• Organic Peanut Butter, even Org PB Cookies (in moderation); ever take tape to reduce adhesive glue from CD/DVD cases? That's how HDL can clear up LDL, Cholesterol...
  
  
  Don't forget about your fibre as well...
  
  
• Find Fruits and Vegetables you really like and double up; Sweet Peas worked wonders for me...
  
  
• Another thing getting back to sugar, is I now use Demara or Turbinado (Sugar in the Raw); still has some fibre bound to it and is great with Sweet Potatoes...

So while I knew I was going to have a personal struggle reducing caloric intake, I basically substituted things that had high density lipids and fibre that I really enjoy...

Voila', I've been in the normal range (cholesterol) ever since...

Re: What’s on the menu!
 

Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels...

Often I found out what's in them and just buy those seasonings and learn to make my own blend...

While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend...

• 1 Tbsp Sea Salt (Course)
  
  
• 1 Tbsp Black Pepper (Milled)
  
  
• 1 Lime (Zest Only)
  
  
• 1 Lemon (Zest Only)
  
  
• 1 Orange (Zest Only) *Optional
  
  
• 1 Tbsp Chili Powder
  
  
• 2 Tbsp Garlic (4 Cloves Minced)
  
  
• 1 Tbsp Cumin (Ground)
  
  
• 2 Tbsp Cilantro (Ground Coriander Seed)
  
  
• 1 tsp Paprika (Smoked/Spanish)
  
  
• 1 tsp Oregano (Dried)

Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet...

Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them...

Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling...

Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with

• 2 Tbsp Avocado Oil
  
  
• 2 Tbsp LOL Olive Oil and Sea Salt Blend

And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating...

Thank me later...:bng:

Re: What’s on the menu!
 

U did nice pics


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Re: What’s on the menu!
 

Thanks JP. I Appreciate the help and support and I’ll use your tips. Along with these, my main enemy is beer. I got way too comfy sitting on my ass and drinking freely during harsh winters here and the COVID shutdown. It also goes back to my California time when my boss had no problems with the two drink lunch theory. It’s made me about 50 LBs overweight.

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Trying to get them bigger and upright.

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St. T,

Do you like or fish for Grouper? I had some a couple of years ago while visiting in St. Louis. It was fantastic :chef:.

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Are u kidding me!!!! Delicious


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No I’ve never fished for grouper but some meat were given to me. I actually filleted (cut) the slabs in half they were so thick. I don’t fish offshore K I’m a inland bayou rat.


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Lol, I gotcha boss !

Love this topic. Lots of good recipes, suggestions and guys who know how to make a succulent dish :).

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That’s what I’m screaming , seems we all get along on this thread. Lol


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Re: What’s on the menu!
 

You all should try the Sockeye Salmon with sesame oil.

Delicious.

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Ice ,I’ve had sockeye from Sam’s club I’m sure it’s nothing like a fresh catch, I love it with teriyaki sauce with grilled onions and bell pepper got to Cajun that thing u know


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Re: What’s on the menu!
 

You all have a leg up regarding your knowledge of seasoning. In Alaska we're told at a young age that there are three seasonings for food: Salt, pepper, and salt.


I thought I was a grown man adding A1 steak sauce to my steaks when I was fourteen.

Re: What’s on the menu!
 

We do Sockeye and Steelhead Trout fairly regularly. I prefer the Steelhead, the wife likes the Sockeye better.

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Grilled Teriyaki salmon with asparagus and corn.

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Lol


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Have to try that to love asparagus


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Back in Ca they’d have an asparagus festival. Of course they had festivals for garlic and avocado and pistachio and grapes....

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Chili's restaurant has some unusually good salsa; my daughter brought some home and man it is tasting better than about 80% Mexican restaurant's salsa!

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Stepped out for dinner with my wife and daughter. Got our legs splashed by some chilly North Atlantic waters. Had a chicken tinga, Baja shrimp, and Carne asada taco trio. I walked my butt partially off, so I earned it.

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I was in New Orleans for a rugby tournament Saturday and really wanted a roast beef poboy before heading back home to Fairhope, Al. I wasn't driving so I didn't get a New Orleans roast beef poboy. I yelled out at every exit that this gas station probably had a sloppy roast beef for me. Like I said, I didn't get it. :sad:

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Harsh.

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Working on my low cholesterol menu tonight; ground turkey marinara with mushrooms, roasted red peppers and squash over whole wheat pasta.

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Try this one out. Italian Stuffed Zucchini Boats

https://www.fromvalerieskitchen.com/...2-684x1024.jpg

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Damn what time?


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Pleeleeeesee AG lol


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It's really great. Have it about once a month. Serve it with an Italian Rice made with fresh spinach and roasted peppers.

https://www.tasteofhome.com/wp-conte...T10285D51B.jpg

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I’m at Buffalo Wild Wings and there is a Classic Saints game on! Steve walsh lead Saints with Hayward against the Vinnie T Bucs.

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Iron head Haywood oh yea


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Doing street tacos tonight. My head is already sweating over tasting my Pollo Diablo meat (habanero and hot poblanos contributing) and I have the cod marinating in ground ancho chile powder, Mexican oregano, cumin, diced jalapenos, cilantro, and olive oil ready to be thrown into the cast iron pan until flakingly done for fish tacos with red wine vinegar marinated red onions slices.

Leftover and added to black bean soup and my famous rice should fill it out.

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Doing teriyaki Salmon again. It’s cheaper than ribeye and goes well with asparagus!

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Like Rugby said, it's a little slow right now on this site.

Anyone try Sous Vide?

Has anyone watched Chefs Table BBQ? It only had four or five shows but it was a great watch.
https://www.netflix.com/title/81292974

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Swanson. It's what's for dinner. I'm just too tired to cook. But I do like a good Salisbury steak! Too bad I'm not having a good Salisbury steak tonight.

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Going full Veggie tonight. Big port mushrooms marinated with balsamic and spices along with asparagus with lemon pepper grilled. gonna have that on a whole wheat tortilla shell with a bit of avocado yogurt sauce and cheese.

I do this 2-4 nights a week it allows me to splurge on my Ribeye and lobster on Saturday!