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10 hours ago, rps said:

No pepper? You may have your opinion, but science has proven that salt AND pepper are required to fully enjoy cottage cheese and cantaloupe.

Oh no, pepper on cantaloupe too??? I think there may be some disagreement in the scientific community on that one. No pepper on fruit. Period. 

And, the proper accompaniment to cantaloupe is Breyer’s vanilla bean ice cream. 

Your’re welcome again. 😄

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3 minutes ago, ness said:

Oh no, pepper on cantaloupe too??? I think there may be some disagreement in the scientific community on that one. No pepper on fruit. Period. 

And, the proper accompaniment to cantaloupe is Breyer’s vanilla bean ice cream. 

Your’re welcome again. 😄

As a scientist I can confirm that there is a heavy consensus that salt on fruit especially granny smith apples and melons as wel as salt and Pepper on tomatoes and even melons is an approved methodology to enjoy those fruits!

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I like s/p on maters and salt occasionally on canteloupe.  Otherwise if the fruit or melon is a good one it doesn't need it.  Does help on those sub part ones you buy though, real easy to get too much.  I will pass on the black pepper though.

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1 hour ago, Johnsfolly said:

As a scientist I can confirm that there is a heavy consensus that salt on fruit especially granny smith apples and melons as wel as salt and Pepper on tomatoes and even melons is an approved methodology to enjoy those fruits!

Well, I minored in biology so I feel I’m qualified to refute the whole pepper thing. So there. 😄

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              What a deal,

thumbnail_ATT00001.jpg  Missed picking yesterday but here is a partial haul from this morning. time to make salsa. 

   So fire roasting is a good thing,thumbnail_0721181131.jpgthumbnail_0721181142.jpgthumbnail_0721181153.jpg

   Also added were smoked jalapenos, smoked plabanos, garlic, corn and black beans. The charred onions give it a sweet note. A dash of salt to enhance the flavors. We did the freezer salsa thing. Wish I had some tortilla chips right now:) ,

thumbnail_0721181242.jpgthumbnail_0721181242a.jpg

BilletHead

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On ‎7‎/‎21‎/‎2018 at 11:02 AM, ness said:

Well, I minored in biology so I feel I’m qualified to refute the whole pepper thing. So there. 😄

If a proper scientist, you would know that there is a hierarchy in the scientific community. Someone that just minored in biology would have their opinion considered only slightly above the person that took biology as an elective :P. Whereas if you held a Bachelors of Science or better yet a doctorate then your opinion would hold much more weight.

Here's a taxonomy example that I would give to interns when I was in grad school.

An intern would see a novel organism, they would look at the keys and pronounce that "I think that this organism is Pimephales promelas."

A master's student would see the same organism and pronounce that "I am certain that this is Pimephales promelas."

A man of letters again faced with this very same organism would proclaim that "I call that Pimephales promelas!"

I do not profess that I have a doctorate and as such would defer to those of higher degree than myself on the topic of whether salt and pepper can be used on fruit. In this case made a fine seasoning on fresh cantaloupe with two eggs over easy and Applewood smoked bacon.

20180722_095945.jpg

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Here’s how we would have done it when I was in grad school:

7844B609-B448-48F1-9F35-2871320F2749.jpeg

That part with the pepper doesn’t taste as good as the rest. So let’s not do that anymore. 😄

 

 

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When you are cooking for one, meals don't seem as expensive. I picked up a fillet of monkfish, locally cultured/raised lion's mane mushrooms and corn.

20180721_181052.jpg

I cut the fillet in half and dredged it with some flour seasoned with Old Bay. Put the thicker piece into olive oil with a bat of butter and let that cook a bit then added the thinner piece to the pan.

20180721_180731.jpg

Slice the mushrooms and put them aside. Once the fish was cooked, I put that on a plate to rest and added the mushrooms into the pan and added a little more butter, salt & pepper, and a little garlic powder. While the mushrooms cooked the corn was cooking as well. Sliced the fish and seasoned the corn with salt&pepper and Old Bay (seems like a recuing theme - but I am in Maryland). Probably should have picked up green beans from the market as well.

20180721_183157.jpg

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2 hours ago, Johnsfolly said:

When you are cooking for one, meals don't seem as expensive. I picked up a fillet of monkfish, locally cultured/raised lion's mane mushrooms and corn.

20180721_181052.jpg

I cut the fillet in half and dredged it with some flour seasoned with Old Bay. Put the thicker piece into olive oil with a bat of butter and let that cook a bit then added the thinner piece to the pan.

20180721_180731.jpg

Slice the mushrooms and put them aside. Once the fish was cooked, I put that on a plate to rest and added the mushrooms into the pan and added a little more butter, salt & pepper, and a little garlic powder. While the mushrooms cooked the corn was cooking as well. Sliced the fish and seasoned the corn with salt&pepper and Old Bay (seems like a recuing theme - but I am in Maryland). Probably should have picked up green beans from the market as well.

20180721_183157.jpg

           Guess this will work. But really doesn't count unless you find the mushroom and catch the fish ! :) ,

BilletHead

 

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