Besoeker, I believe you when you stated, “Alligator steak was quite delicate.” Even my husband said he’d try it. If I ever did, I would first need to have a couple wine coolers first. 
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Well, Lady Goddess, how about Sea Bass ? We had it fresh in Türkiye ?
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Tastes like chicken.
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Hello Besoeker. In regards to Sea Bass, I’ve never had it. My husband and I enjoy Cod, Tilapia and Walleye. My husband doesn’t fish much, but we have a daughter, our oldest daughter, who’s quite a fisherman, and has been fishing for “many years”. She even, cleans and cooks her own fish. You’d get a kick out of viewing her well organized tackle box.
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d00d, thank you for stating this. I do appreciate it.
It’s just what I heard. 
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d00d, you crack me up! 
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Hi
I cook every day when not in hospital.
Because I have vascular disease as well as decompensated heart failure and unstable angina, I am on a very low fat diet.
Even those limited amounts of fat I can have have to be of a particular type.
I cook a lot of veg, but stir fry type, in very little fat, which has to have a high burning temperature.
My medications involve some very strong anticoagulants, so I have to avoid knives as much as possible, so I buy a lot of frozen veg in addition to that which I grow myself.
I grow a lot of tomatoes, chillies and salad veg and onions, as well as 20+ types of herbs and edible flowers.
Meat is mostly chicken and turkey thighs and legs, much cheaper then breast fillets, and most of the fat is subcutaneous, so I skin them myself, very quick and easy to do.
Lods of fish , used to catch it all myself, now alaskan frozen Pollack, very cheap and tasty.
I make my own burgers, buy the beef flank, defat it and mince it and I have a former to make the burgers with my own herbs.
Brown rice, much better and tastier and make my own pasta.
Great fun and well worth the effort.
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Chelsea62, all looks so delicious 
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A variety of things such as, bars, cakes, cookies, barbecued chicken, chili, lasagna, macaroni salads, as well as mashed potato salad, soups and stews.
We used to have prawns with rice nearly every week, delicious. But then 2 or 3 years ago we stopped, and thinking about it tonight I asked Mrs d00d why? “they are not from the Atlantic, they are farmed in dirty water”.
Hmmm that maybe so, but are they any more iffy than anything else we eat? There’s no answer to that, so I’m looking forward to more …
Bought still in their shells, Mrs d00d prepares them then I throw them into olive oil with garlic & ginger, a little salt & pepper, throw boiled basmati on top and serve. Tastes good to me, pretty amazing in fact.
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d00d, the photo of the shrimp you prepared looks delicious. My husband prepares/cooks 12 already breaded shrimp in a large air-fryer for 5 minutes, then turns them over to finish cooking them for another 5 minutes. We’ll dip the cooked shrimp in a bit of cocktail sauce, which sometimes I’ll make the cocktail sauce, by mixing ketchup & a bit of horseradish together.
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Domestic goddess
Slightly re-defining the thread, here’s a thing I’ve done twice this week. Hence “most”.
The nicer half of my life has buggered off for the week and as fish isn’t their thing I get to swim in the stuff. I’ve poached salmon before and its very simple and very tasty. What I’d not done is combine the salmon with a stir fry.
Oh my giddy aunt, that was good. It benefitted from a good few slices of chili and a serious slug of teriyaki sauce. This will be the dish I cook most often when on my ownsome.
Happiness is = large glass of wine, great music playing and a good set of ingredients ready for prep and cooking. Sharpen the knife and begin…
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I like supermarket salmon (we have it once a week) shallow fried skin side down in a little olive oil. When it’s done smash it up a bit, remove the skin, add hot cooked rice and a spoon of Hoisin Sauce. Serve.
- Sugar, Water, Soy Sauce, Corn Starch, Salt, Sweet Potato Powder, Rice Vinegar Sesame Seed Paste, Dehydrated Garlic, Salted Chilli Peppers
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I am pretty sure I cook rice more than anything. I usually have a container out of the freezer sitting in the rice cooker to defrost while the rice cooks.
At this moment my freezer contains containers of
Sweet and Sour Chicken
Thai Green Curry
Massaman Curry
Spag Bol
The first three are preprepared four serves meal from the supermarket that I divide up and freeze. The Spag Bol is a very spicy concoction of my own with Chillie, chunky Garden Veggie Pasta Sauce, mince, Garum Masala, onion, oregano. I usually have it with spagetti but it goes fine with rice. I cook and freeze about 6 at a time.
I do fry things occasionally too - today I had bacon, egg, onion, cheese and tomato in a wholemeal roll for dinner.
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Rice, pasta, potatoes or couscous? The last one is a staple for me - very quick to prepare, takes flavouring well and works with just about every stew-type dish.
But my potato crop is in full swing so its tatties for the moment.
At this moment my freezer contains containers of
Mince & Onions (with added garlic, chilli, tomatoes and stuff) can be adapted to make anything from Spag Bol to Chilli Co Carne.
Chicken Madras Curry. (made with Patak’s Paste).
I’ve also got M&S sausages and IKEA meatballs,
Don’t make me go into my freezer(s) to find out what is in there. Who knows what is in there?
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