Homemade Grub during Shelter in Place

I better brush up on my pilipino cooking, you guys tear it up some ono kine

That’s more like it Mel. Good stuff bro👍

Smoke ‘em if you got ‘em!  tuna bellies and collars.

-Allen

Smoke ‘em if you got ‘em!  tuna bellies and collars.

-Allen

Dat’s da way!  Gotta get that fish smoked before the spare the air days are scheduled...the topics are gonna get complex over time.  Thanks for posting!

Smoke ‘em if you got ‘em!  tuna bellies and collars.

-Allen

You’re local
I’m coming over

Smoke ‘em if you got ‘em!  tuna bellies and collars.

-Allen

Mmmmm, delicious!   

dayum mang, wheredyu get the belly collar score 
yestrday I bot week-old previously frozen cod at Safeway

Asshole Invitational

dayum mang, wheredyu get the belly collar score 
yestrday I bot week-old previously frozen cod at Safeway

It’s been a shameful time.....sad to say.....I too, bought fish.

A little seared ahi over greens with a light lime soy vinaigrette. And I picked up a couple racks of ribs  for my new smoker. Wonder what the menu is like for all those who cleared the shelves of top ramen and spam?!?!

March 2020 has been a great month for food (not so much for toilet paper though ). All this Shelter in Place (plus living 1 minute from the ocean and getting to "shop for seafood" about once a week - in a remote, non-interactive, socially distanced way) time at home, working from home, etc has afforded me time to play more with my food. Below are some March highlights. I haven't done all of the recipes for the below like I usually do, but if you want to know one, I'll type it up for you. My favorite meal so far was the Dry aged Olive Rock Fish crudo with bottarga (White Sea bass cured roe from Matt Bond) and wilted bitter herbs. Scallop carpaccio (made from my recent PB scallop of 8") with yuzu kosho (Yuzu also from Matt), goshujang and squid ink. Gyoza and spicy garlic edamame. The dry aging process was cool and it totally affected the consistency and flavor of the meat. Will def do this again soon. The olive RF in that photo was 19" (also a PB)! I'm loving all your food photos, so here are some of mine.

dayum mang, wheredyu get the belly collar score 
yestrday I bot week-old previously frozen cod at Safeway

Same place I got this.  Warm spinach, arugula, and miners lettuce salad, with roast onions, pine nuts, nasturtium flowers, bacon, Parmesan, and a balsamic vinaigrette.  Topped with sesame crusted, seared tuna.

-Allen

What the heck.  Sourdough anyone?

-Allen

March 2020 has been a great month for food (not so much for toilet paper though ). All this Shelter in Place (plus living 1 minute from the ocean and getting to "shop for seafood" about once a week - in a remote, non-interactive, socially distanced way) time at home, working from home, etc has afforded me time to play more with my food. Below are some March highlights. I haven't done all of the recipes for the below like I usually do, but if you want to know one, I'll type it up for you. My favorite meal so far was the Dry aged Olive Rock Fish crudo with bottarga (White Sea bass cured roe from Matt Bond) and wilted bitter herbs. Scallop carpaccio (made from my recent PB scallop of 8") with yuzu kosho (Yuzu also from Matt), goshujang and squid ink. Gyoza and spicy garlic edamame. The dry aging process was cool and it totally affected the consistency and flavor of the meat. Will def do this again soon. The olive RF in that photo was 19" (also a PB)! I'm loving all your food photos, so here are some of mine.

Cool but borderline of what you’re not supposed to post.

PLEASE READ!

http://www.norcalkayakanglers.com/index.php?topic=91516.msg1033945;topicseen#new

March 2020 has been a great month for food (not so much for toilet paper though ). All this Shelter in Place (plus living 1 minute from the ocean and getting to "shop for seafood" about once a week - in a remote, non-interactive, socially distanced way) time at home, working from home, etc has afforded me time to play more with my food. Below are some March highlights. I haven't done all of the recipes for the below like I usually do, but if you want to know one, I'll type it up for you. My favorite meal so far was the Dry aged Olive Rock Fish crudo with bottarga (White Sea bass cured roe from Matt Bond) and wilted bitter herbs. Scallop carpaccio (made from my recent PB scallop of 8") with yuzu kosho (Yuzu also from Matt), goshujang and squid ink. Gyoza and spicy garlic edamame. The dry aging process was cool and it totally affected the consistency and flavor of the meat. Will def do this again soon. The olive RF in that photo was 19" (also a PB)! I'm loving all your food photos, so here are some of mine.

Cool but borderline of what you’re not supposed to post.

PLEASE READ!

http://www.norcalkayakanglers.com/index.php?topic=91516.msg1033945;topicseen#new

Haha, He ruined a non controversial topic.  Here we go again.

March 2020 has been a great month for food (not so much for toilet paper though ). All this Shelter in Place (plus living 1 minute from the ocean and getting to "shop for seafood" about once a week - in a remote, non-interactive, socially distanced way) time at home, working from home, etc has afforded me time to play more with my food. Below are some March highlights. I haven't done all of the recipes for the below like I usually do, but if you want to know one, I'll type it up for you. My favorite meal so far was the Dry aged Olive Rock Fish crudo with bottarga (White Sea bass cured roe from Matt Bond) and wilted bitter herbs. Scallop carpaccio (made from my recent PB scallop of 8") with yuzu kosho (Yuzu also from Matt), goshujang and squid ink. Gyoza and spicy garlic edamame. The dry aging process was cool and it totally affected the consistency and flavor of the meat. Will def do this again soon. The olive RF in that photo was 19" (also a PB)! I'm loving all your food photos, so here are some of mine.

Cool but borderline of what you’re not supposed to post.

PLEASE READ!

http://www.norcalkayakanglers.com/index.php?topic=91516.msg1033945;topicseen#new

Haha, He ruined a non controversial topic.  Here we go again.

Im sure he didn’t do it on purpose. I pointed it out so it wouldn’t happen again by someone else.
Thread still good 

This looks interesting.