So with the PSMO there is a hunk on the side that is really fatty, but the awesome meat is there. I got prob 10 ounces or good meat out of the first PSMO. I took the little bits for the sammich tonight and saved the meaty hunk for the next sammich.

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As a kid I absolutely loved scampi from Red Lobster. I have tried to make it a few times before, but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was […]

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So yeah seafood, mmmmmmmmmmmmm….. I did some research and they say with scallops go with U10 dry. If they are wet that means they are in a preservative liquid. Ewwwwwww….. The midwest seafood guy said they were U10, dry so I was happy. He said try coating the top and bottom with sugar and fry […]

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Picked up some shrimp, scallops, and shark today. Made some cool stuff with the scallops and shrimp, but need some help with the shark. How do I cook it? Thinking sear in the stainless with some cracked pepper and finish in the oven or grill. Help 🙂

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Saw this over on slashfood and I am really intrigued. Theirs look mostly like meatballs made with pork, but I think I can one up them. My goal is to get a nicely coat of crunchy sweet goodness around the smaller ham ball kind of like pig candy. I will be doing a bunch of […]

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Theresa is going to be at a tech conference for 5 days and I get to grub down on stuff she would never eat. I really want to make my own calamari and am wondering where I can get some not too processed squid to make my own. Any ideas? I will call midwest seafood […]

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One on garlic bread and hash browns.

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At the Haymarket beerfest I talked with the Le Quartier guy about some issues I was having. My biggest problem is during the second rising I get issues with the dough sticking to anything it touches. The no knead bread is very wet. I tried a very floured up tea towel with flour on top. […]

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