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1. I think this would be the boner platter in some cultures -> octopus (bottom), spot prawn heads/tails (top), 1 sea cucumber, 1 pinhole limpet, 1 Kellet's whelk (right)1-octopi, baby lobsters, snails
2-ronki, salmon
3-halibut? sea bass?
I too have been honing my skills doing BBQ pizza recently with good results. Tonight did shredded chicken, red onions, and shrooms in a BBQ sauce with mozz and quatro formaggio and assorted spices. Pigged out. Never going back to an oven!Pizza on the BBQ
Steak, fresh garden bell peppers, fresh garden jalapeños, mushrooms, onion, mozzarella, red sauce, dough from TJs. Ranch on da side
View attachment 94358
Hell Yeah! Never going back to an oven either! been Q'in pizzas for the last 4-5 yrs and its so much more amazing!I too have been honing my skills doing BBQ pizza recently with good results. Tonight did shredded chicken, red onions, and shrooms in a BBQ sauce with mozz and quatro formaggio and assorted spices. Pigged out. Never going back to an oven!
stronger , or maple the best, just like they use in bowling alleyswalnut board?
Fuckinell. That looks good but looks like a LOT of anchovy. Do you rinse em first?
no rinse bro , right out of oil , you could really just add them on after the pizza bakes thoughFuckinell. That looks good but looks like a LOT of anchovy. Do you rinse em first?
Also, all indoor dining in SoCal closed again.
I didn't take a photo and given what y'all are posting, I'll try to up my game there
not sure what it is called, pan seared squid? I'd never had squid other than as fried calamari and got turned onto a recipe from a fish guru. Simple prep but takes some time so have appropriate beverages on hand.
get a pound or two of whole squid, which is remarkably cheap (like $10/lb), either fresh if you can find it or frozen. I got some from Monterey Bay, they are around 10 inches long. No really, I swear.
Thaw them out then clean them, which takes some time. Grab them by the tentacles/head and gently pull the head and entrails out of the body. Cut off the tentacles below the eyes and remove the beak. Grab the tail and gently squeeze everything out of the mantle/body. Now gently take out the spine. Leave the skin on as it turns purple-ish when you cook them
lightly coat them in olive oil, salt, pepper
make a spicy mayo sauce out of: japanese mayo, aji mirin, sriracha, salt, sugar, furikake seaweed, lime - go heavier than you think on the sriracha
get a cast iron pan with your preferred oil of some sort extremely hot
pop the squid in there, it will cook quickly, like 2-4 minutes, keep turning them every 30 seconds or so.
remove, do what you like with the spicy mayo, enjoy