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Everyday Misc Cooking Photos w/ details

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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. 

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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





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3 minutes ago, MacKenzie said:

Troble, you are going to end up growing gills. :smt077

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 

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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!



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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.  😁

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