Me cooking

Cookiegal

Karen
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Very nice Bassfisher6522. Can I call you Bass or BF for short? I love to cook but now am very limited on what I can eat with stomach issues so I have to stick to basic things that don't have a lot of spices, even garlic, which I love.

I used to experiment with new recipes all the time and enjoyed putting my own twists on them which usually work out very nicely.
 

bassfisher6522

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Karen, you can call me anything you like.....my wife does......LOL! My real name is Jimbo....well not my real name. It's a nick name I've had my whole life. It's what I go by.

The first two pictures is home made Sushi I made for the crew at the Restaurant I worked at. You would've thought the staff were cannibals....they ate it all in less than 2 minutes. The 3rd pic is seared scallops on homemade garlic butter mashed red potatoes w/asparagus with the restaurants secret blend covered with apple candy bacon bits. Its a special (not on the menu) and we always sell out of it. last picture, the flat top, was my station that night for the special. I got worked.....let me tell you.

Every sauce, seasoning, dressing, soups...etc etc....is made in house. OMG....I miss it.
 

RT

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It's cool that one who goes by the handle 'bassfisher' can also whip up such delights from the waters (y)
Never tried my hand at home made sushi-type dishes but will scarf 'em when in the mood.
Sushi chef's train for years so maybe we can call you Jimbo-san?
(has a nice ring to it ;) )

Love scallops, have some nice ones in the freezer (by nice ones I mean the ingredients on the pkg read simply: Sea scallops) which I normally prepare very simply seasoned by pan sear or grilled.
So your photos have given me an idea or two to jazz things up a wee bit. :cool:

If you're not working right now because of the pandemic, hope you get back to it soon and safely!
 

bassfisher6522

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Sushi chef's train for years so maybe we can call you Jimbo-san?
Oh....that's funny! Love it! I'm self taught on the sushi.....Yes....took me years of watching neighborhood Moms (from Japan) of friends/classmates I grow up with. Then watching it on TV back in the 70's when it was on. Mostly trial and error.

Love scallops, have some nice ones in the freezer (by nice ones I mean the ingredients on the pkg read simply: Sea scallops) which I normally prepare very simply seasoned by pan sear or grilled.
So your photos have given me an idea or two to jazz things up a wee bit
What almost most people don't realize with scallops, is that they are the steak of the sea...sort of speaking, In that Scallops and steak are not meant to be cooked all the way through....aka well done. That just ruins the both.
TIP: I use the KISS method [keep it simple stupid] for just about everything in life. Less is more. especially with cooking.

No, I'm out of work permanently due to health issues....mainly my eyes. Check my pet peeve post.
 

bassfisher6522

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Scallop tip for pan seared....try this; pre cook strips of bacon in the oven. Yes...I said oven. Set oven at 375°F, line cooking pan with tin foil, lay out strips of bacon on foiled lined pan (easy pan cleanup). Cook bacon for 15 to 20 minutes or until your desired doneness. In this case you want the bacon a little soft, so 12 to 15 minutes.....then wrap bacon around your scallops and then pan sear as you normally would.
 

RT

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cook strips of bacon in the oven. Yes...I said oven.
Yessir, that's been my preferred method for a long time now. Usually use a rack over a foil or parchment lined pan, and I do it on my gas grill most times!
Mine serves well as an oven substitute...manipulating the burners.
And more folks should know about that Baking Bacon method, no turning, no curling, and you can start with either a cold oven or preheated one.
But I had this one rasher of "country style" bacon that worked best without the rack, baked in it's own grease, So isn't that 'confit of bacon?' :)

I save the drippings too, dare I say bacon fat or grease? :eek:
Cook onions in that fat, aroma will win you right over.
Awesome on many things, caramelized onion + bacon essence = a damn good calves liver and onion sautee/fry dinner ensues.

Come to think of it, liver and onions need to be prepared soon,,,mashed potato and frozen baby green peas, or even the English mushy peas seem appropriate ... it's been in my eyesight for a while
and now needs to come down to the "Target acquired, locked on..." and accomplish the mission with as little 'collateral damage' as possible.
Yeah, I'll get to that meal soon! (y)

Jimbo, you no doubt have many tips and comments to share and the What's For Dinner thread is a good place for that.
And one day we'll have to talk about all the cool EQ at your disposal in the pro kitchen (y)
 

Cookiegal

Karen
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Yeah, it's a shame that all the bad stuff tastes so good and all the good stuff tastes so bad. :D
 

bassfisher6522

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I remember as a kid growing up in the late 60's and early 70's.....that all my food tasted good. It wasn't till I got old that I realized that food is supposed to be and explosion of flavors.....if done right.
 
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RT

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I remember as a kid growing up in the late 60's and early 70's.....that all my food tasted good.
Sure it did! I mean yes, I agree...
In the 60's (or earlier) for example, what we now call fast food was a special treat rather than a staple.
McDonald's became more famous for their fries rather than the burgers. Then they used beef tallow or lard.
Kentucky Fried Chicken was the special splurge go to on a Sunday after church family picnic.

Your Grandma was the best cook in the world, 2nd best was your Mom, (but your Grandma taught your Mom, so hopefully you learned something along the way ;) )
Your folks grew the vegetables your were forced to eat, like it not.
Preserving, home canning veggies, making jellies and jam was a family project that was so welcomed in the winter. A burst of summer flavor...
And we raised chickens for eggs and that special home made Sunday dinner, that goes from coop to plate within a few hours...and yes, a chicken does run around quite a bit after dispatching...
sorry, was a fact of life.
And then there was hunting...

Ok, you get my point, substitute "me" each time I said "you" and that was part of my growing up.

Sure that sounds like hillbilly stuff, but it's the way our ancestors eked out survival in the new world.
And a way that some folks strive for, purposely, to this day.
Nowdays, fresh food, organic, non-GMO, hormone free, etc. demands a premium price.
But it's awesome that modern transportation can get things to your store from thousands of miles away, exotic stuff that's exciting to try.

Sorry for the rant, old guys do that sometimes... so I'll skip the part about an actual icebox, and going to the neighbor to watch Disney in living color TV ;)
 

bassfisher6522

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All of it, I grew up with.....and all so true. Brings back some very good memories and some really bad ones.

Do you remember the Original kitchen layout of a Burger King and it's original name. I do.....Insta-Burger King. There beef patties were on a conveyor belt that ran around the kitchen which is were it got it's "Flame Broiled" logo/name from. That was a special treat as well.

Now they're precooked flash froze, shipped and now microwaved. What a change of the decades.
 

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