Outside the dugout: What's cooking?

Question for the brain trust.........may seen like dumb questions but always interested in how others are doing things.

How do you salt and pepper?

What kind(s) of salt and pepper and what is your delivery system?

Pepper mill? Salt mill?

Thanks for your input!

 

Bazza—

For us at our age about 3 years ago we went to the Morton’s 50% less sodium salt for most of our usage. I do reserve the right to use coarse sea salt on grilled/smoked meats. What I use comes in a cylinder shaker. I use both a restaurant style coarse black pepper in a cylinder shaker as well as a pepper mill.

 

Thanks for your replies and useful info 74 and Lurk....much appreciated!

I had thought about getting a set of those powered grinders but just can't seem to justify it enough to pull the trigger. Part of the fun of cooking is just doing all the work involved, if that makes any sense. And how much work is applying salt and pepper?

I like the idea of the lower sodium as well as the Kosher salt.

Good stuff as always here!

 

FWIW.....today two of my eight for $2 Avos felt soft enough to eat.

I just finished eating one of them......BEST Avo I have had in a while.

The best things in life are the little things.

 

And as you well know @Bazza, a lot of times we get to our ages before we get that figured out—

 

I just made soup.....a fair amount of it too!

Next time perhaps.

These Avos are so good, I'm just going to scoop them right out of their skins...maybe with some Lea and Perrins....

 

Going E-Z/P-Z tonight behind yet another day in the yard with high humidity—

Grilling burgers and dogs with chips and pickles—

As always, the ice cold longnecks are both enjoyable and appreciated this time of day— hope everyone has a great weekend.

 

Was headed to the store after work this morning to pick up some ground beef for burgers and at the last minute detoured into Manny's for some take out veggie pizza and a Greek salad.

YUM!





I've known these guys for quite a while. They opened up a second Manny's in Naples in fact right about the time I was re-locating there ('89-'90) - that's 30 years ago right there.

They weren't real busy so gave us a chance to chew the fat a bit while they were working. You can watch everything right from the front counter - the prep work and stuff being made for orders. That place is an institution here......

 

Damn Bazza,

Now Ms. Jan wants to move.....

 

Ha! You know what they say Ms. Jan.........."The Grass is Always Greener!"

That said, I have lived both inland and on the coast and have always gravitated more to the coastal regions.

But where ever it was I lived, I always appreciated all that it offered.

I loved my home in Lehigh Acres. Corner lot with only 1 neighbor to my left. Woods on all other 3 sides. And on a dead end street.

And especially for you Lurk.....lots of empty roadways for cycling. There was one stretch that went for about 7 miles straight with no lights and maybe a half dozen homes. That was my go-to route for training - I would go back and forth until I met my mileage goal for that session.

My buddy Perry, who was also a customer of mine, also lived in Lehigh and he was motorcycle racer but also trained in cycling and athlons from time to time. Customary for many who race and want to stay in shape, no matter what they are driving. In fact, I loaned Perry my heart monitor once and never got it back...ha ha. He did me a big solid though when I drove my '81 TR7 up to Virginia to visit my oldest brother and the gearbox gave out on I-95 just shy of the VA state line. My brother came and we trailered the car back to his place and Perry was nice enough to B&E into my garage and ship my spare gearbox to me so I could R&R it in my brother's driveway. That is by definition - a true friend!

I ended up doing a lateral transfer from the Ft. Myers store I ran to a branch in Port Orange and have been in this location ever since, although I left that company 5 years later....it was a means to an end...as they all are.

There's quite a few places here for grabs for anyone wishing to re-locate - not as good of a deal as I got back in '96.....but same could be said for any place, I'm sure....

 

Inside supper tonight—

Fresh fried shrimp, cheese grits, homemade coleslaw, bread and butter pickles, and hush puppies—

I’ve been told that ice cold longnecks go very well with this meal—so I’m thinking we’re gonna try’em out tonight...

 

From down under.......

 

Ms. Jan says she wants grilled wings and a cold tray so guess what folks—grilled wings and a cold tray it is!—we’re having some company over to see Ms. Jan while she’s in town so it will be a good time!

I’ll have them cut up and in cold water about 1 1/2hrs before seasoning so they’ll grill out plump—yep, seasoning is coarse black pepper and Everglades seasoning on the wings—sauce will be on the side for whoever wants it, I prefer straight grilled....

The Yeti is fully stocked and iced down—but I have already tested the latches to make sure that they’re working properly—

I’d hate for company to get here and those latches not be working correctly—