Braai-Q Posted October 18, 2020 Report Share Posted October 18, 2020 5 hours ago, Sir Bill said: @Troble I live in Somerset, UK and there is a local charity called the Durston Trust to benefit all his family members with the surname Durston in perpetuity. It was set up by a Captain Thomas Durston who died in 1686 and took part in the last land battle in the UK at the Battle of Sedgemoor near where I live. The reason for mentioning this is that salmon was so cheap and plentiful that the labourers of the time were fed it all the time. In fact it was not uncommon that labourers had in their contracts of employment that they were not to be fed salmon and asparagus more than three times a week. The joke is that the current executors of the charity have a meeting once a year to dispense the money to Durston heirs and it is prescribed that the meal has to be Salmon and Asparagus Great story @Sir Bill. It reminds me of Oysters in the UK. They were once peasant food and cheap protein used to pad beef pies. The suggestion of putting oysters in a pie today would be seen as sacrilege. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 18, 2020 Report Share Posted October 18, 2020 Similar story here in the States. There's an "urban legend" that Massachusetts actually passed a law in prohibiting feeding prisoners in the jail lobster more than 3x a week, as more than that was deemed cruelty! Throw me in that briar patch, Brer Fox! 3 Quote Link to comment Share on other sites More sharing options...
Mcjudsten Posted October 18, 2020 Report Share Posted October 18, 2020 Pizza night - the adult pizza was goat cheese, fig, caramelized onion, balsamic reduction and arugala. Two cheese for the kids. One no sauce. 48 hour dough, cooked @650f. It took about 2 hours to get to temp. No blower or other acceleration. 10 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 18, 2020 Report Share Posted October 18, 2020 Nice pizzas! 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 19, 2020 Report Share Posted October 19, 2020 CA King Salmon. Cooked indirect with mesquite wood. Served with tricolor quinoa with sweet onions, carrots and celery accompanied with a side salad of arugula, strawberries, candied walnuts, Parmesan cheese and raspberry vinaigrette . Salmon topped with homemade basil pesto the woman who sold me the salmon yesterday and caught the fish told me I would taste the difference because it was oceanic salt water salmon, that it would be tougher meat and more firm and less slimy than the freshwater river salmon. I 100% tasted exactly what she said and that was without a doubt the best piece of fish I’ve ever cooked or eaten. WOW 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2020 Report Share Posted October 19, 2020 Troble, you are going to end up growing gills. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 19, 2020 Report Share Posted October 19, 2020 3 minutes ago, MacKenzie said: Troble, you are going to end up growing gills. I’m using all the scraps for garden compost to grow healthy trees and vegetables. My daughters and I planted our fall garden today and I planted my avocado trees and used the fish heads as nutrients for future growth for my avos 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 19, 2020 Report Share Posted October 19, 2020 Bury them deep Troble. We have a very short Spring here that quickly becomes Summer and the thirsty flies are starting to come in before the storms. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 19, 2020 Report Share Posted October 19, 2020 (edited) 6 minutes ago, Basher said: Bury them deep Troble. We have a very short Spring here that quickly becomes Summer and the thirsty flies are starting to come in before the storms. They are at least 2-3ft deep Edited October 19, 2020 by Troble Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2020 Report Share Posted October 19, 2020 I’m using all the scraps for garden compost to grow healthy trees and vegetables. My daughters and I planted our fall garden today and I planted my avocado trees and used the fish heads as nutrients for future growth for my avos Perfection. Sent from my SM-T710 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 19, 2020 Report Share Posted October 19, 2020 Been a bit slack posting i have not forgotten you all . You are a bunch of great people . Work and life have distracted me .but Ora is still chugging along . Meaty pork ribs .yumSent from my SM-T835 using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2020 Report Share Posted October 19, 2020 Nice ribs and salad, Aussie as always. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2020 Report Share Posted October 19, 2020 Freezer diving today and came up with some smoked meat that I did earlier. Found some rye bread and I was off to the sandwich bar. Toasted the bread, added some mustard and pickled peppers that were made a few weeks ago and took the torch to the Swiss cheese. 9 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 20, 2020 Report Share Posted October 20, 2020 2 hours ago, MacKenzie said: and took the torch to the Swiss cheese. I don't know about the rest of you out there, but this is a phrase I don't often hear... 😉 2 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 20, 2020 Report Share Posted October 20, 2020 (edited) Honey mustard spiced rubbed pork chop, sweet corn, garlic, Parmesan & sour cream mashed potatoes served with a side of grilled asparagus Edited October 20, 2020 by Troble 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2020 Report Share Posted October 22, 2020 Saying goodbye to nice weather, decided to do it up right with a nice steak dinner. Ribeye cap, SPG and coffee rub, direct on lower grate, with mesquite and post oak chunks. That's haloumi cheese next to it. Plated with 2x baked spud (cheddar on top), sautéed shrooms, salad with homemade raspberry vinaigrette, side sauces - Peruvian green crack and chimichurri. The haloumi cheese with a schmear of green crack on the crusty bread was a smash hit! 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2020 Report Share Posted October 23, 2020 A beautiful dinner to celebrate the end of beautiful weather. 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted October 23, 2020 Report Share Posted October 23, 2020 On 10/20/2020 at 12:33 AM, MacKenzie said: Freezer diving today and came up with some smoked meat that I did earlier. Found some rye bread and I was off to the sandwich bar. Toasted the bread, added some mustard and pickled peppers that were made a few weeks ago and took the torch to the Swiss cheese. Looks fabulous. There needs to be a time lock on this thread, I am looking at this during breakfast time in the UK and regretting that decision due to the inevitable BIF (Breakfast Inadequacy Feeling) that I will experience shortly. 😁 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 23, 2020 Report Share Posted October 23, 2020 Spun a pork loin tonight.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 23, 2020 Report Share Posted October 23, 2020 Pizzas here tonight.Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
