This puppy was blue rare on the inside by putting it on a hot skillet frozen with some peanut oil.

@Sue_CT
500 pound Bluefin tuna sold for almost $800,000 in Japan.

@Sue_CT
This is also something they do after catching.
https://tunafishingcharters.com.au/proc ... na-caught/

Interesting

Eggplant steak, with butter. Wow it's amazing. I've been missing out not growing eggplant. I'm a fan for life now.

Escargot.

Dad took me and his grandson to lunch in the city to a French cafe. The snails were served out of the shell in a blazing and bubbling hot ceramic dish with little depressions for each snail. There was garlic, herbs, fresh made French bread to soak it all up. Not something I’d want to eat every day, but they were beyond delicious.

I've been whittling away at a boneless pork roast.
Cooking different things with it.
Plus the watermelon.

Putting up food if I can ever get off of the computer! Brussels sprouts, kohlrabi, and corn. I've also got enough tomatoes for a small batch of sauce and a sweet Sicilian spice I'm dying to try in it! Must.Get.Off.Of.Computer!

New Orleans barbecue shrimp. Nothing to do with wood, charcoal or smoke.

H-E-B had gulf super jumbo heads on gulf shrimp for 3.96/# . Bought 2.5 pounds.

Also bought fresh French bread to soak up the sauce.

These shrimp are so good.

karstopography wrote: ↑Fri Aug 23, 2024 5:56 pm New Orleans barbecue shrimp. Nothing to do with wood, charcoal or smoke.

H-E-B had gulf super jumbo heads on gulf shrimp for 3.96/# . Bought 2.5 pounds.

Also bought fresh French bread to soak up the sauce.

I think I need to head out to HEB. Those look really good.

@karstopography, that looks amazing! What else is in there besides shrimp, butter and lemon?

Seven Bends wrote: ↑Sat Aug 24, 2024 1:58 pm @karstopography, that looks amazing! What else is in there besides shrimp, butter and lemon?

https://www.myrecipes.com/recipe/new-or ... cue-shrimp

There are beaucoup recipes for this. I used the one above, but realized I didn’t have any Worcestershire sauce in the house. I liked it better without the Worcestershire sauce.

Olive oil, dried oregano, minced garlic, parsley, heinz chili sauce, paprika, Tony Chachere’s creole seasoning, I seeded and fine chopped a dehydrated Long, Thin Cayenne instead of using ground red pepper since I was out of ground red pepper. I put in a pinch of powdered Aji Crystal for a little citrusy heat and a few dashes of Tabasco. It wasn’t spicy hot at all, just flavorful. My wife loved it and she’s not a hot pepper freak. I’ve made versions without the heinz chili sauce, but the sauce makes it better.

Those shrimp look amazing! @karstopography
We had another meatless meal today, though there was a considerable amount of lard and fatback used in its preparation. Washed it down with sweet tea.

Thanks, @Sue_CT I appreciate you!

I just realized I haven't had anything to eat since Thursday
Not even a snack or anything and no alcohol either.
Just water.
I'm afraid that if I eat I'll get too hot because of the AC running in impulse power.

Chicken Caesar salad tonight. Loaded Baked potatoes last night.

>90°F/>32.2°C and oppressive humidity calls for the lovely and long suffering Mrs. Gotch's 5 Cheese Tortellini Pasta Salad...served cold! The Gotch

Yesterday, made a creole type dish, to use up that okra I had been accumulating for a while. I was originally going to make some Szechwan eggplant - something I've been having a craving for, and something I'll have when I'm finished with this!

Not a one dish meal, though it does end up in one dish. I started by cooking a lb of chopped up andouille sausage, then setting it aside in a bowl, then starting 1¼c of parboiled basmati rice in some salted water, in a saucepan, and turned that of after 20 minutes, to add to the dish at the end. Meanwhile, I cut up a large onion, and started sautéeing that in the Instant Pot, adding 2 diced green bell peppers, and cooking those while chopping up the end of my celery and the leaves (about 2 c total), and adding this, and cooking, while mincing up 6 cloves of garlic, and cooking this about a minute, with a half tsp of cloves, a quarter tsp of ground bay, a tsp of ground Thai peppers, and 2 tsp thyme. After a minute, I stirred in a little over a lb of tomatoes, puréed coarsely, and brought to a boil, while getting the okra washed, trimmed, and sliced into 1/2-3/4" pieces. This is stirred into the sauce, I added a little more salt, in the form of soy sauce, and a little more Thai pepper powder. I covered and sealed the IP, set on Manual/4 min, then let pressure reduce naturally (cooks quite a bit more before and after). While this was cooking, I cooked a lb of sliced mushrooms - washed and drained, then steamed them briefly in a wok, with only a tb of water (more comes out of the mushrooms, from the washing), and as soon as the water is almost gone, 2 tsp oil is added, and they are sautéed about 7 minutes, and they browned very well. When the okra was done, this is stirred in, along with the sausage, then about 2/3 of the rice was stirred in, then the rest (turns out, I guessed right!). The salt I put in the rice was enough, and it didn't need any more salt or heat. I let it sit 5 min, to absorb some of the liquid, and this made it just right.
About 3 cups of okra, trimmed and cut up. by pepperhead212, on Flickr

Some onions, garlic, and 2 bell peppers, cooked together, then a pound of puréed tomatoes, and a lb of sausage added, to cook with the okra. by pepperhead212, on Flickr

Finished creole type dish, with okra, andouille, mushrooms, tomatoes, and rice. by pepperhead212, on Flickr

Folks I haven't cooked anything in almost a week and I've just been snacking on bits of cheese and som Italian salami.
Yesterday I picked up a couple of pieces of fried chicken.