What's that you're eating?

Haven't posted any food pics for awhile, so going to food bomb you guys with more than a few pics that I've taken in the past month or so . . .

Here's the 1st . . . a salmon filet that I cured to make gravlax using a simple 3:2 (sugar: kosher salt) cure with whole dill on top & bottom:

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Then serve it sliced & topped with a simple sauce made of honey, dijon mustard & chopped dill:

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More food posts to follow . . .
 
Been eating a lot of poultry lately because of how expensive red meat (even pork) has become.

Just a couple of items that I bought on sale at my local Safeway . . .

16 pieces of dark meat fried chicken -- 8 pieces each for $5/bag. Already ate 1 of the bags . . .

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And a 14.43# turkey (which is typically on sale this time of year) that I bought for 39 cents/pound vs $1.99/lb. So, it only only $5.63 for this 14# turkey . . .

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Broke down the turkey to pan roast it & am using the left over parts to make about 3 quarts of broth.

I find the typical mirepoix base of carrots, celery & onions for broth to be too strong. So, I only use ginger, green onions & salt to make the broth.

After low simmering the parts for the rest of the day & night, I'll just leave the pot on the stove & then strain the works into Ball jars in the morning. I'll then strip the meat off the bones to make a turkey spread was well. Waste not, want not. ☺️

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And here's a pic of the turkey fully roasted & ready to serve on the sheet pan:

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Already ate on of the wings. ;) 😋:cool:
 
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Turned 75 about a month ago. This was my sushi b-day lunch gift to myself . . .

Ankimo (Monk fish liver) which is my favorite Japanese sashimi dish for the appetizer:

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First course: Amaebi, Otoro, Uni & Tobiko topped with a Quail egg

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Second course: Saba, Unagi & Scallops with a glass of 1 of 2 large bottles of Sapporo that I had with the meal

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