What's that you're eating?

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Cold salmon on Caesar for dinner later tonight.

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Steelhead. Red onion. Lemon. Old white wine. Balsamic vinegar. Coarse mustard. Capers. Dill weed. Paprika. Olive oil. Salt & pepper. Cover and bake 300F for 40 min. I usually let it coast another 10 min after that. We’ve always been pretty happy with those cook times. Constant variation of seasonings but that’s what we’ve got going on today. Having a little lunch now. Hot fresh salmon on leftover lentils and rice with a local cider. 🙂
 
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yoko said:
Sweet baby Jesus !!!!!!!!!!!
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No, Yoko, that's bacon.
Retired UPS Driver said:
Agree with yoko yoko , and add that hands down that’s the best bacon picture I’ve ever seen. Outstanding Grenock Grenock
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Thanks, if you ever drop by, you know what you're gonna eat around here.
Blues said:
I don't have the words...
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I call bullshit on that one.
jlauffer said:
And all precision hand-cut with that EDC...amazing!o_O😆
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Yes, but it has to be an EDC1, the 2 and the 3 just won't do it.

A local place has a bacon sale two or three times a year, I hit it just about every time and get the maximum allotment of five slabs. I hoard bacon like TP during Covid, or like some of you guys with CPKs. If I ever start to get below twenty pounds on hand at any given time, I break out into hives. with this resupply, I am stocked with about 75 pounds of salty, greasy pig flesh. When I die, which may not be far off with the bacon intake around here, I suspect two trucks will show up, one for CPKs and one for bacon. I intend to make sure they both leave here full.
 
Grenock said:
No, Yoko, that's bacon.

Thanks, if you ever drop by, you know what you're gonna eat around here.

I call bullshit on that one.

Yes, but it has to be an EDC1, the 2 and the 3 just won't do it.

A local place has a bacon sale two or three times a year, I hit it just about every time and get the maximum allotment of five slabs. I hoard bacon like TP during Covid, or like some of you guys with CPKs. If I ever start to get below twenty pounds on hand at any given time, I break out into hives. with this resupply, I am stocked with about 75 pounds of salty, greasy pig flesh. When I die, which may not be far off with the bacon intake around here, I suspect two trucks will show up, one for CPKs and one for bacon. I intend to make sure they both leave here full.
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Out of sheer curiosity, how long does 75lbs of bacon last you?
 
Pasta with red sauce for lunch/dinner today.

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Different every time depending on what we have and what I remember to add. This one was ground beef and ground pork in equal parts, about 1/3 lb of each. Browned the meat and vegetables. De-glazed with old red wine a few times. Add ripe vine tomatoes, a can of tomato sauce, more wine, herbs Provence, garlic, pesto, soy, Tabasco, balsamic glaze, capers, bay leaf, curry, salt & pepper, cover and simmer. I usually simmer uncovered for a while and add extra salt and/or brown sugar at the end to fine-tune it. Different every time but always tasty.
 
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