What Are You Eating?

G_Smolt said:
The boat on the can was owned by my friend Joe from Port Alexander.

When I first got to Juneau, one of our friends was a brewer for Geoff and Marcy, as they were just ramping up Alaskan Brewing from a garage operation to an actual brewery. Since there was no canning back then, and all the bottles were hand-filled, they had "reject fridays" wherein all the under/overfilled bottles could be taken home by employees for consumption, provided they returned the glass. For awhile while my brewer friend was living at my house, we had furniture made out of cases of Amber, covered in quilts a la dorm room chic.
I got so sick of that shit I can't even stand the smell of it anymore😅
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When I was 21-23 in Wisconsin I finished a basement in waxed cardboard Leinenkugels cases🥴
 
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The local garden club had heirloom tomato plants for sale this past spring; I think the variety is "pineapple". Talk about bursting with sweetness and lots of juice. A half inch thick slice on a grilled burger? Heavenly (juicy, messy!). Chunks in a Mexican black bean salad? Heavenly. Slices alone? Heavenly.

I wish my gardening skills were better as we're almost out of these and the plant isn't producing anymore.
 
Buzzy said:
I worked with a guy from North Carolina and heard lots about grits (and dark-haired pretty women). Looks good to me (but isn't that "round" stuff Canadian bacon?). ;-)
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Ha! Maybe we should ask the Canadians on the board.
I found it in the deli drawer in my fridge. The label says it is Boar’s Head smoked uncured ham but what do I know.
 
A friend recently came back from vacation in Portugal. They brought back some tinned fish for me.
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Mackerel with tomato paste
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On top of toasted sourdough, what a delicious breakfast!
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The standard for tinned fish on the Iberian Peninsula puts nearly all of what we have here to shame.
 
Matt B said:
Ha! Maybe we should ask the Canadians on the board.
I found it in the deli drawer in my fridge. The label says it is Boar’s Head smoked uncured ham but what do I know.
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As a Canadian, I can tell you there is no such thing as "Canadian bacon" there is bacon and then there is back bacon, which for some reason Americans want to call Canadian bacon (I think it is so they can insult our bacon).
en.wikipedia.org

Back bacon - Wikipedia

en.wikipedia.org en.wikipedia.org

Careful of the "Boarshead" there is a massive recall on many of their deli meats https://www.cbsnews.com/news/boars-head-listeria-recall-bug-mold-mildew-what-to-know/
 
I love this time of year where you can simply go out and raid your garden for a bunch of nice, fresh salad ingredients. I harvested some lettuce (several varieties), kale, tomatoes (early girl and cherry), sweet peas, and dill. I harvested the chicken and other stuff from the fridge.

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I'm wating for the peppers and cukes.

Brian
 
G_Smolt said:
The boat on the can was owned by my friend Joe from Port Alexander.

When I first got to Juneau, one of our friends was a brewer for Geoff and Marcy, as they were just ramping up Alaskan Brewing from a garage operation to an actual brewery. Since there was no canning back then, and all the bottles were hand-filled, they had "reject fridays" wherein all the under/overfilled bottles could be taken home by employees for consumption, provided they returned the glass. For awhile while my brewer friend was living at my house, we had furniture made out of cases of Amber, covered in quilts a la dorm room chic.
I got so sick of that shit I can't even stand the smell of it anymore😅
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I used to eat so much lobster in the late 70’s when I lived on Molokai that we used to trade them for hot dogs and block ice…it was ten years after I moved that I started to appreciate eating them again
 
After living in the tropics with pompano, permit, snowy grouper and yellowtail readily available salmon has long been sorta enjoyed but not the fish of choice. That changed tonight. Shiro miso, honey butter broiled king salmon cooked on a sheet pan with sunny farms sweet corn and shishito peppers. Will be repeated until such time as the essentials are no longer available. Yumm.

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albula said:
After living in the tropics with pompano, permit, snowy grouper and yellowtail readily available salmon has long been sorta enjoyed but not the fish of choice. That changed tonight. Shiro miso, honey butter broiled king salmon cooked on a sheet pan with sunny farms sweet corn and shishito peppers. Will be repeated until such time as the essentials are no longer available. Yumm.

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So where do you find shoshito peppers?
 
Bagman said:
So where do you find shoshito peppers?
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It's shishito. Grown in Japan. They are pretty hard to find. Here in Port Angeles I get them in the produce section in (gasp) Safeway. About one in ten will light you up a bit and you can't tell which one it is. The shiro honey butter does take a little of the edge off but not too much. Blistered in a hot skillet they are a real treat dipped in smooth and creamy lemon hummus. You can thank me later.
 
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Been grilling the last two nights…last night, ribeyes, grilled asparagus, roasted sweet potato & heirloom tomato with nectarines…tonight, fuji apples marinated in puréed kimchi over labne/maple syrup, roasted guanciale & arugula, planked halibut, roasted golden beets & couscous
 
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