Homemade Grub during Shelter in Place

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.

Just pulled this guy out of the oven.




Sent from my iPhone using Tapatalk

Just pulled this guy out of the oven.




Sent from my iPhone using Tapatalk

Good mornin’!  Pass the butter please...

Just pulled this guy out of the oven.




Sent from my iPhone using Tapatalk

Good mornin’!  Pass the butter please...

Dont forget the jam.

From 99 Ranch Supermarket, fresh steamed Dungie crab and fried Sole (free frying service).  Spicy vinegar for dipping.  My wife took a break from 2 weeks of cooking today.

Something simple for lunch. Browned some white rice with olive oil,garlic , onion, cumin. After Browning ,  placed in rice cooker with diluted tomato sauce. Salt to taste

Something simple for lunch. Browned some white rice with olive oil,garlic , onion, cumin. After Browning ,  placed in rice cooker with diluted tomato sauce. Salt to taste

I could eat that all day...

Something simple for lunch. Browned some white rice with olive oil,garlic , onion, cumin. After Browning ,  placed in rice cooker with diluted tomato sauce. Salt to taste

I could eat that all day...

It was so simple Eddie but soooo delish  and yes, all day.   

There hasn’t been a single point in my life where I felt the need to make bread but after seeing those sourdoughs I have a burning desire to bake one now 

Lunch was a yellowtail ceviche with a Jimmy Sendrix foggy dipa from Humble Sea Brewing in  SC. 

There hasn’t been a single point in my life where I felt the need to make bread but after seeing those sourdoughs I have a burning desire to bake one now 

Lunch was a yellowtail ceviche with a Jimmy Sendrix foggy dipa from Humble Sea Brewing in  SC.

What's the % on that Jimmy?  Foggy sounds like my style.  Gotta go ceviche one of these days.  I always enjoy others ceviche but have never made my own...

First attempt at Kumquat Carnitas 

8.2% And Humble Sea was shipping as of last week so no undies will get twisted for traveling outside the imaginary 5’ safe zone around your house.

For the ceviche with locally caught fish I always flash boil it first and then give it the overnight bath in lime and a light dusting of Hawaiian sea salt. 

8.2% And Humble Sea was shipping as of last week so no undies will get twisted for traveling outside the imaginary 5’ safe zone around your house.

For the ceviche with locally caught fish I always flash boil it first and then give it the overnight bath in lime and a light dusting of Hawaiian sea salt.

Onolicious...