00W's AIO Smorgasbord

[Calmwaters]

Wow he was very talented! So sorry for your loss.

 

[Nor'easter Reefer]

Wow he was very talented! So sorry for your loss.

I appreciate it. I've come to terms and I'm on the up and up. I'm just glad we got the gifts and the holidays are over :grinning-face-with-sweat:

 

[luis angel]

Some of the recipes, another day I'll calmly look for the rest

I know a lot of us on here deal with various health issues - many in the inflammatory disease category. We talk a lot about all the fun food we eat and love (quite a bit on the no-fly zone within the anti-inflammatory diet); and this includes me.

I did want to say though that 90% of my diet (thats a solid % btw); is basically an anti-inflammatory diet and has been for the last 10yrs. I literally didn’t eat any “white” food, pasta/potato/rice/bread, no sugar or anything with added sugar, an alcoholic drink once every 3 months, and no chicken/eggs (hormones) except once every 3 months. I did eat whatever I wanted for thanksgiving and Christmas and ate all the homemade Christmas cookies though; and I did this for the first 5 years! I have been less stringent in the last 5; but still very in-line.

This I know is what got me to the 10 yr mark; and you guys have only heard me talk about food since the steroid med introduction which is making me an eating machine and talking about cherrios and beer with tacos.

I tell you all this so in case you are interested, I had two cookbooks that the head of Integrative Medicine at UCSF recommended and I lived off them. Now with the Blue Zone cookbook, I have added those recipes as well. I stuck to two regions though as it’s very expensive to stock your pantry with all the different regions spices and staples. I went with Greece and Italy as they have the same profile.

I do believe one should have balance though - if I go to a restaurant- I eat/drink whatever my heart desires; I am a foodie and it’s important to still enjoy life!

Anyway, I Hope this is helpful to anyone interested.

https://www.rebeccakatz.com/recipe-box
Amazon product ASIN 0399578714
Amazon product ASIN 1426220138
Amazon product ASIN 1426220138

So I have to admit, I had a sandwich for dinner. Nothing fancy, just a sandwich.

Ok, the bread was homemade by my daughter this morning so that's a little fancy - a no-knead, overnight, 24 hour bread.

She cut me two think slices and made me a grilled cheese, so nothing fancy.

Ok, maybe a little fancy - she roasted some red peppers to put in the grilled cheese.

And a little fancier - she put a slice of Colby Jack and a slice of cheddar and then some laughing cow between each cheese slice and the bread.

You/we are developing an entire cookbook!
It's a Smorgasbord!!
Reefs and Recipes!!!
We can go global here Tim!
We can be famous :star-struck:

Ohhh, I actually like that title!

REEFS & RECIPES
A Ocean Loving Chef’s Smorgasbord

If the taco shells were crispy fried, with refried beans in it, and Cheerios sprinkled on top with very very hot but good flavor habernero sauce

The trinity is the base of most of my soups.
Onions, bell peppers and celery.
The roux is oil and flour cooked on low heat for 30-60 minutes until its dark brown mud then you add the trinity to that and as it cooks it will draw the liquids out of the veggies. You can then add what you want. Add spices now. Pepper, crushed red pepper, gumbo file, herbs de providence, thyme. I love andoullie sausage in mine also.
I've made it this way a couple of times but since I'm usually wanting to get things done fast I'll thicken with corn starch slurry or blended garbanzo beans instead.
I'll make gumbo every once in a while still but mine's not traditional, more like stew.
I've made seafood, sausage beef and a combo of all three.
I've added all different kinds of stuff but I've ALWAYS added ochre.
Over rice is good and one rule is you have to eat it in a bowl.
Get a good recipe and get all your stuff prepped and ready.
Don't know if that helps but you always know where to find me when you're ready.

Kev one more thing.
Cooking is love so love what you do and you can't miss.
I love breaking the rules a bit while cooking so use the recipe as a guide not law.
When I make roux I use the juice from the veggies butter or bacon grease never oil.
Better flavor plus it's bacon.
Minced bacon cooked down with veggies makes a great roux stock before the flour.

Ingredients

Bacon first

In the same fat as the bacon, fry the eggs.

After that you add cheese to the eggs and let it melt a little and that's it.

I don't eat fish Amanda but have cooked and cleaned tons in my career.
When I was much younger my bosses cousin owned a fish company on the wharf. He used to bring me all kinds of fish so fresh I thought they were still alive.
JoJo's way seems pretty sweet to be honest.
When my wife wants salmon I put some bacon grease in a cast iron pan, coat the salmon in salt and pepper and sear it real hot, flip then squeeze a lemon on top, turn the heat down, put a lid on it and leave it a bit to steam.
Easy and only one pan for me to clean. ;)
Side of guacamole and chips and you're in love....

ok that was an adventure trying to get this pic from her old cookbook. Its one of my favorites for thanksgiving.

 

[luis angel]

So extremely cliff notes version.. I lost my brother in October, my mom and I have a REALLY bad and unhealthy relationship, she had Christmas gifts that my brother bought for my son and I and wasn't going to give them to me without making me jump through hoops, but I got them and all in all it was abreally good day to what started as an extremely stressful day. He painted this and I cant wait to hang it up. Idk what you guys are drinking but cheers!

So sorry for your loss, Wherever you hang it, it will look beautiful.

 

[Calmwaters]

Good night everyone

 

[Nor'easter Reefer]

So now, taco truck, what's the virdict on... fish tacos?

 

[luis angel]

Many memories of this year with you all who came to my mind looking for the recipes, but I will found them all ;)

 

[Nor'easter Reefer]

Good night everyone

Good night!

 

[kevgib67]

Good night everyone

Good night peanut, sleep tight!

 

[luis angel]

;)

 

[Nor'easter Reefer]

Ughhhhh I want corals

 

[kevgib67]

Ughhhhh I want corals

Why? This is way better and the plastic plant are less prone to be affected by parameter swings!

 

[tbrown]

So now, taco truck, what's the virdict on... fish tacos?

I enjoy fish tacos.

 

[Nor'easter Reefer]

I enjoy fish tacos.

I ate some haddock chowder near my tank the other day and halfway through i felt so guilty... :face-with-tears-of-joy:

 

[Üter]

Why? This is way better and the plastic plant are less prone to be affected by parameter swings!

Kev, you know that’s fresh water?

 

[tbrown]

Kev, you know that’s fresh water?

Shhh. You'll only confuse him.

 

[Nor'easter Reefer]

Why? This is way better and the plastic plant are less prone to be affected by parameter swings!

I love yellow freshwater tangs!

 

[kevgib67]

Kev, you know that’s fresh water?

Is there such a thing as a fresh water yellow tang? Lok closer my friend. It’s truly a mixed reef, yellow tang, gold fish, koi, guppy,etc. :zany-face:

 

[kevgib67]

I love yellow freshwater tangs!

And no plastic plant warfare or fragging needed!

 

[BrokenReefer]

I heard tacos and came running