Live Stoner Eats 2019

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Mike20132

Lies can become truths, if we let them.
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If you have recipes that call for soy sauce, you can get the kikoman stuff at the grocery store, or you can get something really amazing.

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The word "Soy" written in Sharpie by me is the only english on the bottle. I used some of this in a marinade today and the smell is.... It's hard to describe. I think this is what soy sauce is supposed to be like, yet I've never had anything like it before.

Blows the kikoman stuff right out of the water. There is literally no comparison.

Here's a link to an article on it.

https://www.epicurious.com/expert-advice/this-is-the-best-soy-sauce-article

Bit pricey, but I don't use much soy sauce anyway, so it'll last me awhile.
 

Dr.Bubbles

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Made some righteous grilled Mahi-Mahi or Dolphin or Dorado...whatever you want to call it in your town. Made a little lime, chilli, garlic, brown sugar, olive oil glaze that went on at the end. Did that with some grilled red potatoes and asparagus for a quick slammer jammer Saturday night. The fish is incredible...9/10 considering I am thousands of miles away from where it was caught.


THEY'RE called KAAAAHBS Joe's dad's stuff
 

Waira

Growing strange,...
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:drool::drool::drool: :bravo: :worship: ...been too long since I was here mates, I'll have to fish up a bunch of pics and recipes from the old food thread!

:d5: Dr.B, you food perv' :thanks: :rofl: -- for keeping the heat on this thread.... Mike, you too! :smokeout: --- Dude, snob Shoyu, I just may have to try that- :eyebrows: I already have a test recipe for that, Szechuan Beef Shreds,... bet it'll make exceptional, like-nobody-else's Teriytaki sauce too,...:drool:



:pimp: OK, my niece had a cater gig, and wanted smoked salmon for it,.. I'm not a seafood fan, so to make it worth while I threw together a quickie dish to smoke along with it, BBQ smoked meatballs...

>>> prep....

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>>> all done,....

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Mike20132

Lies can become truths, if we let them.
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Made some righteous grilled Mahi-Mahi or Dolphin or Dorado...whatever you want to call it in your town. Made a little lime, chilli, garlic, brown sugar, olive oil glaze that went on at the end. Did that with some grilled red potatoes and asparagus for a quick slammer jammer Saturday night. The fish is incredible...9/10 considering I am thousands of miles away from where it was caught.


THEY'RE called KAAAAHBS Joe's dad's stuff
Looks amazing!

I'm a sucker for fresh tuna, and as luck would have it the store near me had a promotion on Ahi. Got three steaks, all vacuum sealed and in the freezer now.
 

Ozone69

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Lookin' for thoughts on how to prep a couple packs of halibut steaks. I was thinking of finding a good beer batter recipe and pan frying, but find myself leaning more toward something like a panko and parmesan crusting and then bake 'em.

Thoughts?

IMG_9264.JPG
 

Mañ'O'Green

Retired to watch the grass grow.
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Lookin' for thoughts on how to prep a couple packs of halibut steaks. I was thinking of finding a good beer batter recipe and pan frying, but find myself leaning more toward something like a panko and parmesan crusting and then bake 'em.

Thoughts?

View attachment 1064190
This is from Americas test Kitchen. It is so simple and yet elegant enough to serve to guests.

I give it 5 stars
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ScreenHunter_193 May. 26 20.59.jpg
ScreenHunter_193 May. 26 20.59.jpg
ScreenHunter_193 May. 26 20.59.jpg
ScreenHunter_193 May. 26 20.59.jpg


ScreenHunter_193 May. 26 20.56.jpg
 
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Dr.Bubbles

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Lookin' for thoughts on how to prep a couple packs of halibut steaks. I was thinking of finding a good beer batter recipe and pan frying, but find myself leaning more toward something like a panko and parmesan crusting and then bake 'em.

Thoughts?

View attachment 1064190
I do a panko breaded shrimp thing and it comes out insane. The traditional three step method with flour/egg/panko works really good and gets GLUED on like it was born that way. Season the fish first with salt and pepper, dredge em through some lightly salted flour and let em sit for a few mins while you get the egg and Panko ready. Go straight scrambled sticky eggs into panko and you can't go wrong...let em sit for a good 10m before they touch oil to really attach the crust. I've never cooked halibut, but I imagine it will be money, this method works wonders. Good luck, post pics however you decide to flow.

THEY'RE called KAAAAHBS Joe's dad's stuff
 

Mike20132

Lies can become truths, if we let them.
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Made some flank steak tonight. Been soaking in marinade for a little over a day.

I really like this marinade.

1/2 cup vegetable oil
1/3 cup soy sauce (I used the fancy shmancy stuff, and it was excellent)
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon dijon mustard
1-1/2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 tsp fresh ground pepper

It is now my go-to for beef marinades.
 

Dr.Bubbles

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[emoji328] ??

Its quite similar to what I use. I don't measure except for baking, but it's got all the same flavor spikes:

-slippy
-sawlty
-acidey
-mustady
-worsherchestershire blipity
-peppy
-gahlicy

Bang Bang Beef Stakes make super fun happy time.

-Shitty Wok taka orda preez

THEY'RE called KAAAAHBS Joe's dad's stuff
 

Ozone69

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Thanks for the suggestions on the halibut steaks. I'll let y'all know what I decide.

Tonight's main wasn't anything too special. Just some pre-made turkey burger patties on the grill and some tater tots. But the real show was the fruit salad and the desert I whipped up to go with 'em:

Fresh pineapple, mango, kiwi, cherry halves (fresh, pie style cherries not canned maraschino), and tangelo. Tossed with a honey, lime zest & juice, and plain Greek yogurt dressing.

YUM!
IMG_9270.JPG


Then for desert I made a fresh cherry coffee cake bundt (where the leftover cherries for the fruit salad came from) and some Irish cream liqueur ice cream. Ice cream didn't quite set in the freezer like I'm used to....may have to check if the proof on the O'Donnelley's or whatever it is the roommate has is the same as Bailey's.
:chef:
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