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Post by majorminor on Feb 6, 2024 9:00:53 GMT -5
I always kind of liked his no apologies approach. You knew exactly what he was about.
He recently played a concert somewhere and the gist of the reporting was "he's coming back" after a battle with stomach cancer. He looked to be a shell of his old self physically and clearly didn't look well. RIP.
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Post by majorminor on Feb 5, 2024 19:10:02 GMT -5
We used to grow dill. I never found anything other than fish that it seemed to improve. Cut your smaller red or gold potatoes in half. Shake in a bag with olive oil and salt and spread on a baking sheet flat side up. . Sprinkle dill on top of them. Bake 350 for about an hour. Tastes dang good to me.
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Post by majorminor on Feb 5, 2024 16:29:26 GMT -5
Don't know when we'll make it, but we bought the parts for stroganoff. Probably not tonight, since we just had steak last night. Salmon appeals. Not with a heavy sauce, though. Just fresh rosemary and some sort of liqueur. Dill is another good herb on salmon.
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Post by majorminor on Feb 5, 2024 13:43:37 GMT -5
Hot weekend millwork job in a crate which means I donβt have to make a 10 hour drive to Sidney Montana tomorrow. Got a hike in. Had to repair a stall door for the f*****g horses. Didnβt do anything stupider than normal. All in all an OK weekend.
Wordle 961 4/6
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Post by majorminor on Feb 5, 2024 13:31:55 GMT -5
VI, I thought I was making up the name "Salmon Marie" but I'm not surprised the name was already in use. This is what I made: 4 salmon filets, 8 oz each 2/3 cup mayonnaise 1/3 cup grated parmesan 3 tbsp lemon juice 3 cloves garlic salt, pepper, marjoram to taste Preheat oven to 425 Lay salmon skin side down on foil-lined cookie sheet Combine mayo, parmesan, lemon juice, garlic and the rest Spread sauce over top of fish Bake about 15 minutes Brown under the broiler for 30-60 seconds Sounds great. I use that recipe except using halibut (and I do not know what marjoram tastes like, but I will try it). Me too but get some sour cream in there with the mayo as as well.
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Post by majorminor on Feb 5, 2024 12:00:35 GMT -5
I had a Red Barron Deluxe Pizza last night. Trade Ya!! Halibut is often referred to as Reaaaallllyyy Northern Walleye.
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Post by majorminor on Feb 5, 2024 11:31:45 GMT -5
I brought some halibut home from Alaska last summer so decided to see what I could do with it. Cut the skin off the 1 side, dunked it in some stirred egg and rolled it in italian bread crumbs with added seasoning. Laid it out over a sliced lemon and baked at 350 for 30 minutes. Steamed broccoli for the side. Very tasty!
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Post by majorminor on Feb 5, 2024 9:17:46 GMT -5
Composite Acoustic GX. Mine is one of my best all around acoustics and gets played a lot. No, it maybe doesn't sound as "good" as a custom shop Martin but it still sounds really good to my ear. Then you have the whole no maintenance leave it out on a wall hanger and the action never changes and it sounds great plugged in aspect which the older I get the more I care about.
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Post by majorminor on Feb 3, 2024 23:27:55 GMT -5
DONβT GET TASED!!!
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GUMBO!
Feb 2, 2024 17:06:59 GMT -5
Post by majorminor on Feb 2, 2024 17:06:59 GMT -5
I can leave out the seafood, right? It might not be real gumbo (and it wouldn't be because my first stabs will involve roux in a jar), but at least it's not chili with beans, right? Yes the seafood is optional. In fact I would say just chicken and andouille is probably pretty common
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Post by majorminor on Feb 2, 2024 13:12:44 GMT -5
Cold and rainy here in Sucktana . Got the 80s music streaming in the office while I do some more Gumbo research.
A little millwork job just got unexpectedly hot so looks like Iβll have to work this weekend. Or as my dad liked to say I *GET* to work this weekend.
Wordle 958 3/6
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GUMBO!
Feb 2, 2024 11:39:48 GMT -5
Post by majorminor on Feb 2, 2024 11:39:48 GMT -5
Wow, that looks great to me. Really good. I'm going to look for the Bayou Dust, but I do get a kick out of making my own roux, mostly because it's something I can do. I like my gumbo thick. I usually use dry beans, but to save time a can or two of black-eyed peas really thickens a gumbo up. Beans in Gumbo? NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO My pics above is right before I added the filet which is supposed to thicken things up to a more stew like gravy thing. I had read a bunch of warnings about how easy it is to overdo filet and screw things up and a little goes a long way. Mine thickened up a little but was still a little more heavy soup-like. I might experiment with a little corn starch at the end next time. I don't know if I've ever actually seen raw whole okra around here. Apparently that's added in some recipes and causes thickening?
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GUMBO!
Feb 2, 2024 11:15:58 GMT -5
Post by majorminor on Feb 2, 2024 11:15:58 GMT -5
I think Iβm gonna order some of that roux. Do I recommend the dark or light roux? I've only used the dark but seems like the way to go to me. Gumbo should be darker and smokier etc. I've made my own roux before and stir until it's about that color.
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Post by majorminor on Feb 1, 2024 13:56:20 GMT -5
Evan made me feel bad yesterday about even suggesting I do "something Italian" with some boutique andouille I was given so I decided to go home and whip up some gumbo. Every time I make gumbo I ask myself "Steve why is it you don't have a 5 gallon jug of this stuff on hand at all times"? I would drink it out of a bottle with a nipple if it wasn't so chunky. This is in a hurry gumbo using premade roux and chicken stock. Half hour of chopping and an hour of simmering. Coat chicken tenders in Bayou Dust and olive oil and cook that and the andouille in the Ninja air fryer. Remember everyone has one in their basement in a box right? While that's happening start chopping a few garlic cloves, 1ea onions, 1ea bell pepper, and 6 stalks celery and get the onion cooking in melted butter in the bottom of the soup pot. A little brown char is good. Then get two of those 32oz containers of chicken stock simmering in there with the onion and chop and add the other veggies. The 15 minute timer for the chicken and sausage should be dinging about now so chop those up and throw 'em in the pot with all the drippings and add some more Bayou Dust, black pepper, and garlic salt to taste Evan will cringe but for those of us who avoid making gumbo because of the time and boredom with making that brown charred flour roux they make a perfectly fine jarred sauce. Add about 4 big tablespoons of this: While that's all simmering start peeling shrimp. Mine were precook jumbo size so I cut them up in to thirds. After about an hour of simmer or when the bell peppers are a little soft remove from heat until the boil stops and just drop the shrimp in and 4 table spoons or so of file powder. Stir, put the lid back on. and let it cool on the stove for a half hour or so. If it's still a little thin add some more file powder. It most definitely did not suck
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Post by majorminor on Feb 1, 2024 13:22:19 GMT -5
Morning! Played the old/new ES-135 at band practice last night. Sounded great. Had to adjust a little on lead parts as the sustain is shorter than a typical solid body electric.
Ran up to the big city of Hamilton this morning as the "Pssst.Wanna buy some crab legs?" guys were in town for a few hours selling king crab out of the back of a truck. Time for one of the neighborhood surf and turf gathering at Casa De Esteve.
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Post by majorminor on Feb 1, 2024 12:05:31 GMT -5
While I was googling up images of this guy's house (and mine), images of pots for sale on ebay came up. I only made a few hundred of these (I think LJ has one). Feathered high-fired stoneware. On it's way to Montana baby!!
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Post by majorminor on Feb 1, 2024 10:30:24 GMT -5
If I were in charge there would be a government subsidized wood chipper in every town square and the town would gather to see and cheer as a few of these scammer dudes/dudettes would be tossed in the chipper on the third Saturday of every month. There would be a big potluck and the wood fired personal pizza food truck would be there. Maybe even the guy with the big pink smoker that looks like a pig doing ribs and brisket. The world would not only be a better place but think of the jobs created at the wood chipper, squeegee, and mulch factories!
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Post by majorminor on Jan 31, 2024 12:18:46 GMT -5
Unseasonably warm. Band practice tonight. Someone gave me some small shop boutique andouille sausage so think Iβm gonna make done kind of spicy Italian soup with it. Or maybe some Gumbo.
Wordle 956 4/6
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Post by majorminor on Jan 31, 2024 10:43:59 GMT -5
Iowa. The "tight end" state. (and wait till you see Iowa's new flag!) A black asterisk in a sea of white?
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Post by majorminor on Jan 30, 2024 14:39:04 GMT -5
You like it when Lucy sticks her tongue out at you don't you?
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