Bear’s Kitchen: a T&T foodie thread
- Thread starter cannabineer
- Start date
Jeffislovinlife
Well-Known Member
I will ask the wife very kindly to help me out give me a few days I have family and San Diego California
Jeffislovinlife
Well-Known Member
Now you are making me hungry and I just ate better smoke a bowl you good people in
cannabineer
Ursus marijanus
Mayo with dill, or Mayo with fresh-ground black pepper ...
... they punch way above their weight class.
raratt
Well-Known Member
Salt and pepper prep is a given.
Jeffislovinlife
Well-Known Member
What wait a minute did I miss something I did go and get some coffee
cannabineer
Ursus marijanus
No, you’re good. Coffee does not benefit from salt or pepper.
Jeffislovinlife
Well-Known Member
I've known a buddy who uses back pepper to roast his coffee beans he is a freak anyhow great guy though
No, it was Chilean Sea Bass otherwise known as Antarctic Toothfish which is a far less expensive name for a generic cod cousin. It tasted like it was done in parchment with some butter, lemon and thyme. I didn't pick up any garlic or onion flavors.
I don't typically order Tilapia when I go out because it's so thin it's hard to completely debone and I dislike spitting leftover fine bones in a restaurant setting.
@Jeffislovinlife
The Third Place Barroom + Kitchen
www.thirdplacebarroom.com
That's the restaurant and we sat in the second booth in on the right.
PS their mussels were magnificent in a cream based shallot, garlic and wine sauce with just a hint of lemon.
cannabineer
Ursus marijanus
My bad!No, it was Chilean Sea Bass otherwise known as Antarctic Toothfish which is a far less expensive name for a generic cod cousin. It tasted like it was done in parchment with some butter, lemon and thyme. I didn't pick up any garlic or onion flavors.
I don't typically order Tilapia when I go out because it's so thin it's hard to completely debone and I dislike spitting leftover fine bones in a restaurant setting.
@Jeffislovinlife
The Third Place Barroom + Kitchen
That's the restaurant and we sat in the second booth in on the right.
PS their mussels were magnificent in a cream based shallot, garlic and wine sauce with just a hint of lemon.
cannabineer
Ursus marijanus
Birthday lunch. Swordfish (Trader Joe, frozen) cooked sous vide at 130 for 1 hour, finished 60sec/ side on a hot gas grill, topped with fresh Hollandaise “pinked” with some salsa roja (nuclear fire!!) from Tacos El Superior in Lancaster.
Oh and beer.
Oh and beer.
cannabineer
Ursus marijanus
Marginally overcooked, but close to “restaurant memory good”. 128 degrees next time.
Maybe less if you are putting it on a hot grill?
cannabineer
Ursus marijanus
Good call! I’d given it a coupla minutes to cool, but maybe not enough.
The salsa addition was perfect. Not enough to
impart a discernible flavor/heat, but it made the dish just a bit livelier.
That red was hot, tasty but hot!
cannabineer
Ursus marijanus
Dessert in the desert. What but Birthday Cake?
And blissful birthday buddy
And blissful birthday buddy
cannabineer
Ursus marijanus
First you have to imagine a spherical dog...
cannabineer
Ursus marijanus
With the sustained high winds, my “pupper ballasting program” has probably saved at least one life. Matter matters.
ChingOwn
Well-Known Member
Umm happy birthday