Cooking aboard or outdoors

Those quotes are new to me, but not because I'm young, just un-edicated. Actually I speak a bit of cajun french, a little different than parisian french. I'm fluent in spanish and english. Also speak a little polish, german, portuguese, tagalog, naguat, and italian. Wasn't intent to poke fun at french people , their culture, or their language.

 

Don't worry, they take pokes at your's, mine and everybody else's

 

Many groups have reputations of being rude or cold or remote, ect. A defense mechanism i believe. Once they know you they want to adopt you and take you home. Such gregarious folk need defenses

 

Who has a good fish stew or chowder recipe? We need to avoid fried foods and as much as I love fish n chips, they're unhealthy for me/us.

 

Bouillabaisse
Start with the wiki page for an idea...
http://en.wikipedia.org/wiki/Bouillabaisse

There are an enormous number of possible variations, depending on what you have caught or scraped off a rock.

 

Not really a recipe, but here's one from the Q & D cookbook: When I come in cold, wet and tired, I've been known to open a can of Snow's condensed clam chowder, add a can of milk per the instructions, and heat it up. I doctor it with butter, garlic and hot sauce, then drain a can of corn (whole kernel, not creamed) and throw that in too, making it a cross between clam chowder and corn chowder.

 

awefull as it sounds I had what turned out to be a really tasty fish head soup. Made for me by an old Korean girl I was dating at the time. Not sure how she did it but it was about the best fish soup I'd ever had.

You might look up a few Korean recipe's for fish head soup.

 

well its every bit of 25° out and I think thats about the best its going to get. Seems like a great time try that roast duck again.

water pan
less heat 325°F this time
same time 1:45

pictures to follow.

 

Wife and I compliment each other with little competition. She like dark meat on fowl, I like white. I like fish filets, she likes sucking the eyeballs out of the heads...i can go on...but nuff said.

SMOKER? Thats when you get together with buddies, booze, and cigars, to watch 1950 era porno. Right?

 

It got down below freezing here last night; the grass and weeds crunched when I walked on them. But by 9:00 AM I was on my roof working in a tee shirt....

 

snow and cold today, but a really nice day to be hangin outside with the dog. Bird turned out OK, certainly better than the other day but I'm still dialing it in. It looked great coming out of the smoker but its a tad greasy, duck is like that. SO next time I'll turn down the temp a bit and cook it longer. maybe 325° for 2+ hrs or so.

I calibrated the thermostat and its reading 50° low. which is probably why I burned the last batch I did. Kept it at 350° today for 1:45, and it was almost right. I think 325° is the magic number for something like 2 hrs. Oh and the pan of water really seemed to help, and it lasted one full cycle.

cheers and bon appetit
B

 

yum yum. roast duck. skin is greasiest and best part. i enjoy getting duck grease from ear to ear. the chinese fry just the duck skin as a delicacy. if you have any cold duck left tomorrow, cut into strips, dust with sage and garlic and thyme. serve on a bed of lettuce and raw onion with a little olive oil vinagrette. Cold Duck salad. About $25 lunch in fancy restaurant.

 

who likes gumbo? besides me?

 

Hoyte's way ahead of you. He posted a link to the following thread way back in post #18...

http://www.boatdesign.net/forums/open-discussion/texas-gumbo-30920.html

It includes my recipe....

 

Hmmm, that thread a couple years old. Thanks for pointing out the thread, I missed it. Seems gumbo been pretty thoroughly covered, except the secret ingredient. If you want to see stars when you eat gumbo, last thing, add a cup of french dark roast coffee to the pot and stir well. Old coffee been sitting awhile is just fine. Community dark roast is what I use. Adds a kick (must be the cafein)