>>22047963 They're fully cooked and the clock is ticking. If they were raw I'd have frozen half already.
>>22047974 No. It was a stupid move. I was in Costco and it was I think $10 or $12 for it. I have frozen prawns and I don't really even like bay shrimp that much. I ate that salad and feel kind of sick now. I ate almost a half a pound of it. It's fresh but it's got that seafood smell where you've got like 4 days max to finish it. Freezing it ruins the texture. I have no idea how to use it all in time. I'm already tired of it.
>>22047975 Pretty much. But I'm cooking a bunch of extra food for an old guy across town tomorrow too.
>>22048359 Is that breakfast? Jesus Christ, that’d put me back to sleep I made my salad with havarti dill in it so I’m looking forward to some melty action
>>22047974 I've decided to make a bunch of pan fried shrimp cakes. I have breadcrumbs and eggs and onions and spices. I got fresh corn too, which is good in those. I can serve them with some kind of aioli and cocktail sauce. I'll take some to people and eat a bunch. I don't want another shrimp caesar after eating that huge one last night. I don't want any more of it in just cold, plain form.
>>22049078 Scrimps? Aren’t you cute. Sorry about your ignorance. On my coast we have access to all kinds of seafood. And our chowder isn’t red. Don’t know what to tell you about how you think bay shrimp looks. You’ve never experienced it so you look like a retard.
>>22049096 Manhattan is and we only have New England on this side. So out of the two, the red is more associated with your coast. Which you don’t know because you think bay shrimp is like a surimi product.
>>22049122 New York isn't in New England, moron. Red chowder is not more associated with the east coast than classic white New England chowder. You're an idiot. Enjoy your shrimp paste, child.
>>22049154 I stand corrected. But then so do you, because you refuse to admit that bay shrimp is a REAL THING and not some kind of paste, you goddamed retard. Why are you still doubling down? I gave you better photos.
I eat a Chili Stew, Twice Daily, with Brown Rice, Mung Beans, Carrots, Cabbage, Turkey and Eggs, with a side of homemade yogurt to drink, i coat a cake pan with a spoon of margarine and put in the turkey and carrots before putting it in an air fryer, letting it bake as i put the rice and beans in an instantpot with water, salt, and my homemade chili mix for about 20 to 22 minutes, 15 minutes in ill take out the air fryer and add cabbage, letting it soften for the remaining time, while this happens i take a lidded pan and put it on the stove to heat as well as the eggs, when the pot and fryer are done i take the pan out and air out the pot, on a wooden cutting board i chop the cabbage, then the carrots, then with the turkey i slough off the fat and mash the meat on the board before putting it into the pot, mixing the ingredients together, and with the fat and melted margarine i put that on the pan on the stove and use it to cook my eggs, using the lid to sort of poach them nice and jammy, then i take a stone bowl i keep in my freezer, place it down and put the ingredients in to cool quickly while i do the dishes, sweep a bit, get dressed, etc, then i pour the yogurt, and enjoy
>>22047879 Ooh i just got a side of steelhead from costco but im curing mine. 2:1 brown sugar:sea salt for and I'll flip it tomorrow morning around 5am when I wake up to go hiking with my dog. First time curing fish so hopefully it turns out good and I can put it on some bagels or experiment using it for other stuff
>>22052195 Gravlax is good but you'll get sick of it before it's all gone. I just make a couple filets worth at most anymore unless it's for a big party or such.
>>22052492 The skin wasn't prepared in a way that left it crispy and appetizing. You want to eat that rubbery, grey goop go right ahead. But when I bake a fillet of fish I don't generally don't serve the skin. And no, there was no scraping involved. It lifted right out as it's supposed to. Don't act like I've fucked anything up here. Are YOU certified with the American Culinary Federation? No you are not.
>>22049338 I just suddenly stopped wanting to eat as much canned and preprepared foods and started feeling an urge to eat as clean as i could, after learning rice and beans are complimentary i looked into how to cover my other vitamins, and determined eating my stew twice a day meets my entire caloric and nutritional needs for relatively cheap
>>22053675 Probably cost about that much. I don't know what it's supposed to cost, but $1 each is not prohibitively expensive to me. I'm sure it's cheaper in bulk. I wish you could get non sweet corn on the cob though. I remember you used to be able to but now it's all sweet.
>>22055335 please just learn to cook better. increasing your carcinogen intake with needlessly burnt food isn’t good for you. we’re all worried about you.
>>22055192 >kimchi if you got sliced pork belly that you can get at gook shops
>saute onions and sliced pork belly in sesame oil >add sliced kimchi slices >pinch of sugar >throw an american cheese on top and let it melt >serve on rice could add some dashi as well too if you got some around