Cleaned out the freezer this weekend, and found some fish that was a bit feezer burned... not gone bad, just stuff you wouldn't want to grill up and serve so that people had to see what they were eating. So, opted to grab a ton of different seafood stuff and make some bouillabaisse. The broth alone smells and tastes amazing on this, a cold and wet fall day.
For most of my life, my parents' house was cooled by an ancient window unit that must have weighed nearly 200 pounds and required a brace made of 2x6s to keep it from falling out the window. Installing and storing it was a semiannual ritual involving as many as 4 people trying to manhandle it up and down the stairs, depending on how many were women or children. A few years ago they finally replaced it with a couple of new units that are each at least as powerful as the old one, and which my mother can reasonably lift by herself.
making some white wine garlic sauce for scallops and pasta tonight. Wife asked where the bottle of wine went, I pointed to the small amount of liquid now reduced with mushrooms and shallots. For some reason it didn't occur to her that heating to steam lowered the volume.
You got a recipe there Mr. Toast? Also, I assume you made toast to accompany said dish as a sopping implement...
A baguette was had. Recipe is as follows: get shitty white fish out of freezer and thaw find other good fish and thaw find shells from seafood (in this case lobster, shrimp, prawn) sauté garlic and shallots in pan until aromatic. include celery but I had none. Once nicely sweated and at the brink of browning, add shitty white fish that you normally would not eat. add basil, parsley, cayenne and red peoper add seafood shells add a few tomatoes diced up add sliced uo lemon Fill pan/pot with 3/4 water, 1/4 white wine bring to a boil then reduce heat let it gently reduce for 1-2 hours prep “good” fish into chunks once broth tastes yummy, strain into a new pan to remove all solids i added fresh basil, but would normally use saffron and fennel, but had none, so improvised cut good fish into chunks and add to broth I also added some fresh sliced cherry tomatoes at this point add a big chunk of butter and salt to taster bring to a boil and cook fish for 5-10 mins and serve. l
The good fish, in this case, was tuna, salmon, lobster, shrimp, prawns, and 2 other chunky white fish that I cannot name.
Nett, that looks fabulous. I've been saving shrimp shells in the freezer for the last year and I still don't think I have enough to try that or a cioppino. I cooked up some big vats of food today too. Lentil and chicken curry, white rice, turkey chili, cornbread, brownies with walnuts. My kitchen is trashed. Did 1 load of dishes but there's more. There's always more.....
Yeah, it's kind of bullshit. That's a commercially available unit (for something called High Velocity Oxy-Fuel Process) that they put a ton of "star warsy" looking shit onto. It's just a specialized oxy head that has a longer flame/reach than a normal cutting head. It's usually found in doing specialized coatings for things like aircraft, etc. And rice cookers. (see link below). https://www.tocalo.co.jp/english/technical/hvof.html That channel has a long history of taking fringe stuff like that and making it look cool to people who don't know any better, and make it look like they did way more than they really did.
I want to do a crazy build of something; car, truck, bike, boat. Right now I just don't have the time, money or patience to do it.