Cost per ounce?



[Reply]

I've pimped this before, probably in this very thread, but here goes again. Not sure how it matches up on a price/ounce basis, but this stuff is great if you already know you're gonna add salt and need to add heat. Adds WAY more heat than salt so you don't have to worry about oversalting.

https://www.spiceandtea.com/scorpion...-sea-salt.html
[Reply]

Bottle was $20. So it's about ~$12/oz. But it doesn't take much...
[Reply]

Ohhh... might have to try that salt. Thanks.
[Reply]

I make a smoked pepper dust mix that I sell for $15 oz. No salt in mine just breath taking, eye watering heat.
[Reply]

Saturday lunch:

Had some super fresh Shrimp ceviche with red onions, cucumber, jalapenos, cherry tomatoes, cilatro, lime juice served with crispy wontons.

Then 3 Mongolion glazed lamb chops grilled to perfection with a red cabbage slaw.

I had a frozen Mango margarita with a Grand Marnier topper added
[Reply]

Like most of your posts
[Reply]

I need to make some ceiveche shrimp and other stuff. Don't think the GF has ever had it. May take some convincing.
[Reply]

My favorite and best ceviche ever aside from the beach in Cancun 35 years ago is from Uncle Julio's in northern Virginia.


This recipe is damn close to it

https://domesticdreamboat.com/ceviche/

Ingredients
8 oz tilapia fillets
6 oz scallops
6 oz peeled shrimp
1 tsp lime zest
1/2 cup lime juice 4 limes
1/2 cup lemon juice 4 lemons
1 small red bell pepper stemmed, seeded and minced
1 small jalapeno pepper stemmed, seeded and minced
1 clove medium garlic minced or pressed
salt
1/4 cup extra virgin olive oil
4 scallions thinly sliced
4 Tbsp cilantro minced
1/2 tsp sugar
black pepper to taste
Instructions
Slice tilapia fillets into 1/3" thick slices, then cut into 1" pieces. Remove shrimp tails and slice both shrimp and scallops 1/3" thick.
Mix seafood, lime zest, lime and lemon juice, bell pepper, jalapeno, garlic and 1/2 tsp salt in a medium bowl. Cover and refrigerate for 1 hour, stirring halfway through.
Pour mixture into a mesh strainer to drain excess liquid, but still leaving it moist. Stir in olive oil, scallions, cilantro, sugar and salt and pepper to taste. Serve either family style or in individual bowls. Can be served on top of a green salad or with tortilla chips or fresh corn tortillas.

NOTE: I would add finely chopped red onion and small grape or cherry tomatoes cut in half to this along with some small cubed pieces of cucumber. Needs some more veggies to freshen up and balance all the seafood.
[Reply]

Just don’t tell her it’s the lime juice cooking the shrimp and she’ll never know the difference...
[Reply]

Panko crust fried halibut and literal chips

Mostly flossing these Clancy Nashville Hot Chicken chips from Aldis


[Reply]

Chicken chips Ricky. Should have gone with chicken fingers with them...the good kind
[Reply]

Wife made homemade garlic hummus so I did chicken shawarma on the grill with naan and carrots as a cooler




[Reply]

1st time cooking a pizza on my pellet grill... I’ll let you know how it turned out..
[Reply]

I'll add this here too, but this pork belly has a long way to go before it's ready to smoke.

[Reply]