What's Cooking?

[rps]

29 minutes ago, ness said:

Nice! 

I found just one, lonely shroom today:

I found nothing except ways to spend money today. One of the places I visited today was what used to be the Rameys market in Cassville. It has a new sign - Price Cutter - and a spanking new layout, but I found that so far it has retained its butcher staff and the rather eclectic varieties of goods on its shelves. Over time we will see if that changes.

I bought a four and half pound Top Sirloin roast while there - they cut one at my request - and tomorrow I plan to do a Sunday roast picture essay. Maybe we can add your lonely shroom to the gravy?

[MOPanfisher]

It looks great to me Mitch.  I wouldn't be afraid of it.  Usually meat has to be pretty stinky to be any risk.

[MOPanfisher]

Had to go to town today for mower parts and at the wally world saw a nice salmon fillet.  It and some baby zucchini are headed to the grill.  I may need help from some of you fellers.  I keep sending my wife pics of things like the morels and salmon and she is getting a little testy.  I may need a shed or barn I can lay up in for a few days when she comes home.  Just to be safe.

[rps]

14 minutes ago, MOPanfisher said:

Had to go to town today for mower parts and at the wally world saw a nice salmon fillet.  It and some baby zucchini are headed to the grill.  I may need help from some of you fellers.  I keep sending my wife pics of things like the morels and salmon and she is getting a little testy.  I may need a shed or barn I can lay up in for a few days when she comes home.  Just to be safe.

You can hide out at our place if you need to leave the state.

Before you grill, sometime, soak the salmon for an hour in a blend of equal parts orange juice, white wine, and soy sauce. As you grill, be careful, the sugars in the marinade want to burn.

 

[MOPanfisher]

Mmm sounds tasty, I just went the melted butter and lemon juice with whatever seasoning caught me eye route.   It was darn good.  Had some little zucchini chunked up with olive oil and again whatever spices seemed good and wrapped up in foil and onto the grill.  And as an oddball choice some thin sliced parsnips sautéed in butter.

[Mitch f]

1 hour ago, MOPanfisher said:

It looks great to me Mitch.  I wouldn't be afraid of it.  Usually meat has to be pretty stinky to be any risk.

 

[Chief Grey Bear]

1 hour ago, Mitch f said:

 

Well,

It looks fine, had to stick my nose within a couple of inches to smell anything. It smelled a little. What do you think?

I think those look great. 

[Chief Grey Bear]

So how did it taste? Can you tell they were aged? Was the flavor more intense?

[Mitch f]

It tasted fantastic, I definitely feel it's better than normal, not totally sure it's worth the effort, but I'll say 15-25% better. Now, let's see if I end up in the ER! ?

[MOPanfisher]

Looks mighty good.