Gastineau Lives Posted June 7, 2020 Share Posted June 7, 2020 I miss the days when all I had to worry about was how many of these I had to make. 2 Quote Link to comment Share on other sites More sharing options...
Gastineau Lives Posted June 7, 2020 Share Posted June 7, 2020 Or these: 2 Quote Link to comment Share on other sites More sharing options...
Bugg Posted June 7, 2020 Share Posted June 7, 2020 On 6/5/2020 at 4:32 PM, Kleckineau said: Good advice. Tilapia (a made up marketing name) are farmed, raised in filthy net pens and eat their own sh!t over and over until some more garbage food is thrown in. They are prone to disease because of the crowded pens so they are constantly fed antibiotics. They are also flooded with pesticides because of sea lice. They were indigenous to the Nile river but when it was found they were easy to be raised they were brought over for farming. UGHHHHHHH... They caught a guy raising tilapia in fish tanks in a Bronx housing project apartment and selling it commercially. 2 Quote Link to comment Share on other sites More sharing options...
More Cowbell Posted June 7, 2020 Author Share Posted June 7, 2020 9 hours ago, Jet_Engine1 said: Tilapia are cichlids, basically a large version of aquarium fish. BTW, "Chilean Sea Bass" is actually the Patagonian Tooth Fish. I would buy Sea Bass of it didn't cost $30 a lb. Quote Link to comment Share on other sites More sharing options...
ageingjetfan Posted June 7, 2020 Share Posted June 7, 2020 Just fatter! Quote Link to comment Share on other sites More sharing options...
BUM-KNEE Posted June 7, 2020 Share Posted June 7, 2020 Im an essential worker (electrical grid components), so I still cook the same.... Tacos and burgers garneshed with tater tots. 1 Quote Link to comment Share on other sites More sharing options...
EM31 Posted June 7, 2020 Share Posted June 7, 2020 I have become a more accepting consumer. Those around me have not necessarily become better cooks. 1 Quote Link to comment Share on other sites More sharing options...
jetfan61 Posted June 7, 2020 Share Posted June 7, 2020 Tonight's menu, orrechetti with broccoli rabe and Italian sausage. Desert will be bananas Foster and cappuccino. I miss restaurants but haven't skipped a beat with food quality. Been cooking since I was 12 years old. 2 Quote Link to comment Share on other sites More sharing options...
Il Mostro Posted June 7, 2020 Share Posted June 7, 2020 10 minutes ago, jetfan61 said: Tonight's menu, orrechetti with broccoli rabe and Italian sausage. Desert will be bananas Foster and cappuccino. I miss restaurants but haven't skipped a beat with food quality. Been cooking since I was 12 years old. Nice! I started cooking at the same age. Orecchiette is what I use for this dish, too. 1 Quote Link to comment Share on other sites More sharing options...
batman10023 Posted June 7, 2020 Share Posted June 7, 2020 On 6/5/2020 at 4:24 PM, slats said: Tilapia is garbage, you should avoid it. Tuna and swordfish are nice, but the bigger predatory fish have more heavy metals and should probably be consumed less frequently. Why is tilapia garbage? Quote Link to comment Share on other sites More sharing options...
jetfan61 Posted June 7, 2020 Share Posted June 7, 2020 6 minutes ago, Il Mostro said: Nice! I started cooking at the same age. Orecchiette is what I use for this dish, too. My father was off the boat and mother second generation born in the US... Growing up Italian revolves around food. Quote Link to comment Share on other sites More sharing options...
batman10023 Posted June 7, 2020 Share Posted June 7, 2020 23 hours ago, Il Mostro said: A couple of Lockdown Pizzas... Have you made pizza on a grill? Did for first time this week and turned out okay. Quote Link to comment Share on other sites More sharing options...
Il Mostro Posted June 7, 2020 Share Posted June 7, 2020 1 hour ago, batman10023 said: Have you made pizza on a grill? Did for first time this week and turned out okay. Not yet. I can get my oven up to 600+ degrees and use a thick ceramic stone. I've lined my oven with Grill Greats which are made from the same ceramic material that was used on the Space Shuttle. I bought the BBQ Dragon Grill Stone so I will try to use my Weber as a wood fired pizza oven soon. Right after I get down with my Santa Maria Grill attachment. Got my laser thermometer to monitor the stone's temp. Technique should be about the same. I cook at a lower temp when making Nona/Grandma Pie. Quote Link to comment Share on other sites More sharing options...
Il Mostro Posted June 7, 2020 Share Posted June 7, 2020 1 hour ago, jetfan61 said: My father was off the boat and mother second generation born in the US... Growing up Italian revolves around food. Ditto. Quote Link to comment Share on other sites More sharing options...
BUM-KNEE Posted June 7, 2020 Share Posted June 7, 2020 1 hour ago, batman10023 said: Have you made pizza on a grill? Did for first time this week and turned out okay. How do you set up the grill for that? Would like to try that next weekend. Quote Link to comment Share on other sites More sharing options...
Big_Slick Posted June 8, 2020 Share Posted June 8, 2020 I only buy healthy food, hit the treadmill and lift weights 3x a week. That along with not eating out 2-3 times a week has helped me lose weight and feel better. Although I'm bored as hell and can't wait to hit the restaurants again. Quote Link to comment Share on other sites More sharing options...
rangerous Posted June 8, 2020 Share Posted June 8, 2020 On 6/5/2020 at 3:28 PM, More Cowbell said: With all the restaurants just having takeout, I have been experimenting in the kitchen with different kinds of seafood and cuts of meat. I have actually gotten much better at making fish and I think tuna steaks are going to be a permanent addition to any grilling activities I do. I use to just make flounder and salmon but have added cod, tuna, swordfish, and tilapia. Also got better with meat. Tenderizing a steak is like magic. Anyone else up there cooking game? can't say i'm a better cook but what it does do is show that we pay a huge price for the convenience of going to a restaurant, even a fast food one. except for not being able to easily find flour and yeast, there hasn't been much impediment to cooking meals in a relatively short period of time that are edible. i usually cook enough for a couple of days so the next day just consists of heating and serving. and the cost of the food is less money than going out and it really doesn't take much time to prepare. and it's not like there's a whole lot else that one can do if not cooking. Quote Link to comment Share on other sites More sharing options...
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