What Are You Eating?

Took the Mrs out for sea-run cutties on the Cowlitz. We brought home three hatchery fish for dinner. I filleted them, dredged them in flour seasoned with Lowry’s, dipped in an egg/evaporated milk wash, and then coated them in breadcrumbs. Meanwhile, I had a stick of butter melting in the oven at 375. Fried them in the oven in the butter until nice & crispy. Delicious.
 

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Bean broth is a secret ingredient that is great in a lot of things.
Rancho is spendy, but lots of great beans there.
I got Corona beans from them, a favorite of mine.
 
ffb said:
Late to the party here. What's your brining/smoking process like for the tuna bellies? I've been looking for ideas for the belly meat.
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I coat them with a medium heavy coating of coarse kosher salt for 5 minutes only. Then I lightly rinse the excess salt off, set in a colander for a minute, then pat dry, then under a fan for pellicle formation, then smoke until done. That’s it. No sugar, no other stuff.
 
Gary Knowels said:
Since I've started buying "expensive" beans, I've really gotten into them. It's amazing how much better Rancho Gordo beans are than the default Kroger ones. We've started cooking them in place of typical starches for our weeknight dinners. Bonus is the bean broth makes great stews.
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what are rancho gordo beans ? i just checked amazon, and it was not clear.
 
www.ranchogordo.com

Rancho Gordo - Heirloom beans, grains, spices, and more

Rancho Gordo specializes in heirloom beans and products indigenous to the Americas. Our fresh-harvest beans, grains, and herbs celebrate traditional foods with superior flavor. We work with small farms to preserve agricultural diversity while offering exceptional ingredients for both home and...
www.ranchogordo.com www.ranchogordo.com
 
Gary Knowels said:
I currently have a quart of Christmas lima broth and a quart of cranberry broth in the freezer. What do you like to use them for?
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Add to rice when making risotto, or just cooking rice in general.
I use it as a partial replacement for broth in a lot of things, and add it into enchilada sauce and even curries.

I like it, and will drink it straight up...
🤣
 
Mossback said:
Add to rice when making risotto, or just cooking rice in general.
I use it as a partial replacement for broth in a lot of things, and add it into enchilada sauce and even curries.

I like it, and will drink it straight up...
🤣
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I'm making spicy sausage and wild rice soup tonight, I'll use some in that!
 
It's good with wild rice casserole type dishes, or as they call them in the Midwest, 'hotdish'...add to noodle based casseroles too.
Almost that time of year....
 
goinoregon said:
what are rancho gordo beans ? i just checked amazon, and it was not clear.
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They are a farm/purveyor of high quality beans. They are limited in quantity and local shopping options (Metropolitan Market and Harbor Greens for me) but you can buy from their website linked above.
We've had the Christmas Lima, Cranberry, Garbanzo, Flageolet, and Midnight Black beans. Each has been great.
Their website has descriptions, cooking instructions, and suggested recipes for each bean.
 
Gary Knowels said:
They are a farm/purveyor of high quality beans. They are limited in quantity and local shopping options (Metropolitan Market and Harbor Greens for me) but you can buy from their website linked above.
We've had the Christmas Lima, Cranberry, Garbanzo, Flageolet, and Midnight Black beans. Each has been great.
Their website has descriptions, cooking instructions, and suggested recipes for each bean.
Click to expand...
Thanks for the heads up on those. I'm the only one in the family who eats beans, but I'm gonna check these out.
 
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