Very cool dishes, @FGD135! They look like the paper bins you get fries or sausages in at the farmer’s market!
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FARDUCKMANTON (n. archaic)
An ancient edict, mysteriously omitted from the Domesday Book,
requiring that the feeding of fowl on village ponds should be carried out
equitably.
Adams, Lloyd / The Meaning of Liff
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Sausages, sprouts and carrots.
I cut up the sausages and fried them in a wok-like pan with butter, while thawing/warming the sprouts (from the freezer) and preoaring the carrots. Then I halved the sprouts and added them and the carrots to the sausages, turned down the heat and let everything simmer. Salt, pepper, and a dash of soy sauce.
Lettuce with balsamico and
which is family slang for olive oil since the first family holidays in Italy in the very early 1980ies.
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Yummm! If you have leftovers…you know where to find me.
Someday I would like to add a smoker to my household. If we stay up in AK, it is a distinct possibility (smoked salmon! smoked moose! smoked everything!!!), but we’d have to move first.
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If you have a gas grill, you can use it as a smoker. Run it at the lowest setting and put one of these guys in there, and close the lid:
You get the pellets that you would use in a pellet grill, load them in the tube and light them with a torch. Depending on the length of the tube, you get 1 to 3 hours of smoke. When I make smoked salmon, this is the primary source of smoke for that operation.
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That’s super nifty. I don’t think I’ve seen one of those before; I like the simplicity!
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Saturday night shakshouka, made with green capsicums and caraway seeds.
Served with harissa, straight from the tube.
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Yummy! I like what you did there. Makes me feel like singing some classic Elton John. “Saturday Night’s alright for shakshouka, get a little pepper in!”
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Variations on Shakshouka are a favorite around here! Yum 
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Salmon baked with a miso-sesame ginger topping, coconut lime rice and mixed vegetable salad (frozen mixed veg cooked, chilled, mixed with mayo). A nice dinner for a warmer evening.
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There is a fancy restaurant in the town where I’m at that is obviously closed for dine in but apparently has a meat supply contract they cant get out of so they are selling meat at cost. I have been getting 12oz NY strips for $6 each! It has been a grill bonanza!
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I can thoroughly recommend the green capsicum/caraway seeds variation.
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I ran out of things I know how to do with the salmon I’ve been buying, but then remembered that it was sashimi-grade, and so:
(The mix alongside is my first-ever attempt at riced cauliflower. Worked great.)
Cooking here has been frustrating because I don’t have the tools (knives etc) I use at home. For example, back home I do most of my frying in a German forged-iron pan, or occasionally cast iron or a carbon-steel wok. Here all I have is a nonstick pan. I have zero prior experience with teflon. Is there any way to properly brown meat on one? Some lamb chops I have waiting in the fridge would like to know.
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Just use less butter/oil/fat than you’d use in a non-nonstick pan, that’s about it.
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I use none at all when I do lambchops on the forged iron pan, just count on the pan’s seasoning and the olive oil in the chop’s marinade to provide lubrication. My one attempt to reproduce that on the teflon pan was a…disappointment.
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Odd. I’ve been using nothing but nonstick (some teflon, some ceramic, one WMF that is like a flat wok is >20 years old) for the last 25 years or so. Not that I haven’t charcoaled something now and then, but that was me not paying attention, not the pan’s fault.
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Do you like herring? Well good, because it’s a #1 source for vitamin D, a lack of which can seriously impact your immune system.
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I don’t mind a touch of charcoal if it is part of a Maillard reaction. What I don’t like is the meat turning gray or beige and not getting any crust at all.
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