RichPB (richlife)
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Idalia passed us by with only some overnight rain providing a glorious upper 60s day with a light breeze, crystal blue sky, and low humidity!
Superb Day!
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RichPB (richlife)
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Oops, hit Post accidentally. This IS a cooking forum, so two semi-relevant items. It's a great day to sit out and contemplate blackened fish ala @MartinB -- with a cajun flair. Hopefully I'll bring a pic later.
But while we wait, I strung up the rest of my sister's tobasco peppers and hung them out to dry -- in a positive manner.
But while we wait, I strung up the rest of my sister's tobasco peppers and hung them out to dry -- in a positive manner.
RichPB (richlife)
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Melt my heart!
RichPB (richlife)
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Doing fine, Joan. Way northwest of the storm. Central NC. But thanks for the thought. Sad for those who got hit, but glad it didn't pound the same old same old -- like you.
RichPB (richlife)
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SO I got delayed a bit and temps are back up into the 90s with humidity climbing. Summer in these parts typically goes on into mid-Sept or later.
But did fix the blackened fish per @MartinB AND got the proof. They were absolutely wonderful -- just what I've been trying to achieve for so long. Thanks, Martin!
Here's the link to Martin's thread and instruction:
tvwbb.com
But did fix the blackened fish per @MartinB AND got the proof. They were absolutely wonderful -- just what I've been trying to achieve for so long. Thanks, Martin!
Here's the link to Martin's thread and instruction:
Blackened fish tacos
Strictly speaking I don't know if it's grilling because it's done in a skillet.... A very hot cast iron skillet that has to be heated on a burner....... Blackening was popularized by chef Paul Prudhomme to give food cooked in a kitchen chargrilled flavor. It's not something you would try in...
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RichPB (richlife)
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Blackened fish tacos -- sounds like a great idea. And when I do, I'll post somewhere. 