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Shrimp counted out about 10 at a time and dropped in the seafood boil

About 45 seconds or less started scooping them out.
Just till they curl up.
They continue to cook a little on their own and I don't want overcooked rubber shrimp.
Here's what the boil looks like.

My take on the alcohol/heat thing is similar. I think it is fine in moderation as long as you are also staying well hydrated with other drinks. If you have trouble drinking enough to stay hydrated anyway, I would nix the alcohol. JMHO

Grilled up some Cornell Chicken. The best recipe to grill chicken.

https://amazingribs.com/tested-recipes/ ... en-recipe/

Ladies and gentlemen I present to you the Bastrop cheese steak sandwich.
Muenster cheese white onion and the roast on Pan Frances toasted with butter and garlic powder.
This is also known as a Torta in Mexico.
Torta tortise turtle.

The more I looked at that crazy sandwich the bigger it got.
I didn't make it close to halfway through.
Later I ate half my bean pasta salad and later still I had some shrimp.

Antipasti for a light supper.
Nothing fancy.
Maybe some cold shrimp with cocktail sauce later.

Made a Basil pesto with walnuts, garlic, lemon juice, olive oil, and Parmesan cheese. Basil was a mix of red freddy genovese, italian, and lettuce leaf.

Some reserved pasta water, black cherry, juliet Cherry tomatoes and just a bit of cream got tossed with the pesto and cooked pasta.

Yummy.

I still have shrimp left and the pasta bean salad.
But my workmate and I got to talking about the proper way of making Mexican rice.
So I'm making some of that as well.
He used to sell it to people on 6th Street in Austin at 2 in the morning for 8 dollars a bowl back in the day.

What are the bits that look kind of like raw chicken?

Sue_CT wrote: ↑Tue Jul 18, 2023 7:08 pm What are the bits that look kind of like raw chicken?

Tomatoes.

I made a dish with about 10 okra I had (they're starting to produce, now that it's hot), plus about 3 c of eggplants, cut up, and both of these veggies stir-fried, until browned in spots, then set aside, while a tomato sauce is made in the Instant Pot, starting with onions, then peppers, then some minced garlic, plus some thyme, parsley, and some of the basils, to cook down a bunch of chopped up tomatoes. Then I put in some more water, half the rest of the basils (I always use a lot of it!), some whole oats that I soaked a couple of hours, 3/4 c toor dal, and 1/2 c red lentils, and set to cook 8 min, then let it release 10 min, then released the rest manually. Then I put the eggplant and okra in, and simmered it just 8 minutes, since the veggies were pre-cooked. Then I stirred in the remaining basils, a little more salt, and this was done.
One dish meal - the ratatouille seasonings on eggplant and okra, with 2 dals and whole oats. by pepperhead212, on Flickr

We have a safe source for non mercury Chilean Sea Bass.
Salt ,Pepper,coated in mayonnaise with semi crushed pecans(old school you use egg white).Convection bake bout 20 mins.
https://en.m.wikipedia.org/wiki/Patagonian_toothfish

"Savory Dutch Baby" aka GIANT popover, lol. I did drizzle some balsamic glaze over it but didn't get a picture of it afterwards. It was delicious as well as pretty with the drizzle on it!

Savory Dutch Baby (GIANT popover!)

A take on Philly cheesesteak pizza. Made an alfredo sauce, garlic, butter, cream, italian seasoning, and Parmesan cheese. Pre-cooked a pillsbury pizza crust, then topped with the alfredo sauce, sautéed sirloin slices and onions, giant Aconcagua and Jimmy Nardello peppers, dried tomatoes, and a pizza blend of cheese. Sprinkled red pepper flakes on the hot pizza.

Crust was a minor disappointment, a bit too doughy, but the rest of everything was great.

For me it's hamburger steak with mashed potatoes and old school southern green beans with bacon.
No gravy on the potatoes just butter black pepper and salt.

I'm making a soffritto for the meat pasta sauce I'm making.
Onion carrots celery freshly crushed garlic Knorr beef bullion powder for the salt.
Cooking in olive oil and butter.
Lots of ingredients as usual.
Crushed tomatoes.
Tomato puree.
And so oni won't tick off the Italians by calling it a Bolognese sauce but it'll be close and the way I like it.

Added.....
28 ounce can of tomato puree.
28 ounce can of crushed tomatoes.
A1 sauce.
Worcestershire sauce.
Handful of paprika.
1 6 ounce can of whole black olives cut in half plus water that came from can.
Big splash of Port wine.
Herbs de provence.
Half handful of crushed fennel.
Capful of anise extract.
Mexican oregano.
Ground beef.
Ground pork sausage.
No idea how much didn't weigh it.
Anyway the darn kettle is full and will cook down.
After that and before serving I'll fold in 4 ounces of blue cheese.

I've told this story here before but everytime I make pasta sauce I can't help but remember my late wife's almost pasta sauce disaster.
I came home from work early and no one was home.
A few pots of spaghetti sauce were boiling away on the stove.
I turned everything off and hid in the closet when she drove up.
The oil field truck dropped me off so she had no idea I was home.
About an hour later she came rushing into the house because she had realized she had left the sauce cooking on the stove..
To her confusion she couldn't figure out why the stove was turned off.
I came out of hiding to her shock.
I told her never ever leave the house with something cooking on the stove.
Distractions happen and even accidents.
Ya just never know.
To this day I won't walk out of the house with something on the stove.

Speaking of cooking accidents.....One day my wife volunteered to make my supper (chili) while I was working in the garage on something. I came in to eat an hour later but one bite told me something was horribly wrong with the sauce. My wife wife told me she had just used the same fresh garden herbs I normally use. So I had her go to the backyard and show me what she had put in the chili. Turns out she put in rosemary, sage, basil.......and a big handful of anise plus a garden weed she thought was some kind of herb.

Licorice-flavored chili with a bitter weedy aftertaste. I'm willing to try new flavors but draw the line at putting potentially toxic weeds in my food.