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Made my own bacon bits!
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The croutons should be coming soon so I'll update it.
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JamusActimus said:
I made flat fish pan fried in butter and I am gonna make monkfish.



I already butcher my boy.

He had like 20 prawns in his mouth and stomach.

I was a bit scared of butchering it whole but I managed to do it pretty quickly.



The kidneys were pretty small and I got nice tail loins and cheeks
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There She Glows said:
That's wild did you catch it yourself? I've only seen them sold as fillets and tails never whole like that.
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Bought it at the super market
Currently on holiday in the middle east.
They never sell you the fish whole usually because he's scary Af, people don't know how to butcher it nor cook it and because they wanna keep the liver which taste very good. It's like sea foie Gras.

Also it's not a fish you can "target" because they live far apart from each other.
 
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Did the 4th a day late this year, made a sick mango chutney to go along with the borgors:

-Get a Mango
-Get a red onion
-Get what my mexican brand of dried goods calls "japanese peppers" (basically any slim red chili pepper that's been dried)

Dice the Mango, mince the onion/peppers (you can cheat with a food processor, I did), get some leafy herb (I went with parsley, but I suspect cilantro would work just as well), a bit of water (I probably used a 1/4 cup at most just so nothing jams, the mango will sweat more than you think) and put the whole shebang in a blender and then stew it for maybe 10 minutes until it thickens. Season to taste.
Shit's better then ketchup as a burger spread, I swear.
 
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We've been eating Fourth of July leftovers, tonight will be the last night. I'm going to cut up the last of the ribs and make fried rice with it.
Tomorrow, I'm going to make a fennel, tomato, and olive tart.
Maybe smoking a brisket flat on Monday, not sure though.
 
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Made a disappointing lasagna last week. I couldn't find the barilla gluten free lasagna noodles, but I did find some brown rice ones. Turned out to be a big mistake as the noodles turned to textureless mush. I didn't even pre-boil them. I should know better as all other brown rice gluten free noodles always have been nasty.
 
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Spent all day making pho. Unlike the traditional Vietnamese pho, I roasted the beef bones before turning them into stock. I also browned on all sides a sirloin which I then finished in the stock and deglazed the pan to dump into the stock. Not as clear as normal pho broth, but it definitely tastes better. Despite being a former French colony, it's kinda strange to see them not implement any cooking techniques or anything to further improve the flavor of their dishes. I almost never see fond being used in Asian dishes except a few Japanese western inspired dishes.
 
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Flash fucked the picture up so looks gross. I didn't notice till it was already done. But mushroom paella, real simple just dried stuff added some chicken stock and simmered. But nice, Mrs and I enjoyed.
 

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Roast chicken.
I was tired of roast chicken twenty years ago but then I fell in love with it with a single modification of sprinkling both the chicken and the potatoes with dried satureja. Don't need anything else and it doesn't look like I'll ever get tired of this.
 
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Found this newish recipe on Serious Eats for "Caesar spaghetti (two ways)." Went with the non carbonara version. Only alterations were substituting the anchovies with fish sauce and fresh parsley with dried since I wanted to only use what was on hand. Would like to try actual anchovies next time if I can find plain, but it was delicious as is and would make again.
 
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