Other Hobbies?

sir_keith

Legendary Member
Contributing Member Level III
Carne de Porco à Alentejana [Portuguese Pork Loin with (Liberty Bay) Clams, Alentejo Style]. Recipe adapted from Cappi Pinheiro-

IMG_7296.jpg

Paella de Marisco (Seafood Paella)-

IMGP4566.JPG

IMGP5008.JPG

Sichuan Seafood with Eggplant (super hot!)-

IMGP6254.JPG

Linguini with Liberty Bay Shellfish-

IMG_0078.jpeg

IMG_0077.jpeg

Shellfish Creole-

IMG_0491.jpg

Pepper Chicken with Basil-

IMG_1090.jpeg

Shrimp and Scallop Rice Noodle-

IMG_1855.jpeg

Hungry yet? :cool:
 

DMD123

Administrator
Staff member
Contributing Member Level III
All those meals look so good! I will dream of them as I crack open a can of soup for lunch.
 

DMD123

Administrator
Staff member
Contributing Member Level III
Im a bit of a movie buff and enjoy my home theater setup quite a bit... but I just realized that I kind of am a little bit of a Godzilla nerd. Not just the new stuff but I enjoy the old stuff I grew up with as a kid.

Cue up the Blue Oyster Cult Godzilla song because November 3 is GODZILLA DAY!
Godzilla_Day_2024.jpg
 

40GallonsOfDoom

Well-Known Member
Im a bit of a movie buff and enjoy my home theater setup quite a bit... but I just realized that I kind of am a little bit of a Godzilla nerd. Not just the new stuff but I enjoy the old stuff I grew up with as a kid.

Cue up the Blue Oyster Cult Godzilla song because November 3 is GODZILLA DAY!
View attachment 14594
They just announced a new movie from the same guy who did Godzilla Minus One.
 

40GallonsOfDoom

Well-Known Member
Hopefully as good as the last. I just bought the Minus One, Minus Color version to watch. I think it might give the movie that “old” feel.
That's what they said about the minus color. Some people really like it. I'm more of a Kung Fu/Wire Fu guy. But I do enjoy the old Japanese Monster movies. Even more when MST3000 commentated.
 

sir_keith

Legendary Member
Contributing Member Level III
I made this dish for an elderly neighbor yesterday. You might be fooled by the appearance- it could be a chicken Pot-Au-Feu, or any of a number of different ethnic comfort foods- but it is actually an Anglo-Indian dish from Kerala. Chicken, root vegetables, and peas, obviously, but in a base of coconut milk, ginger, puréed onions, and green chilies; seasoned with with curry leaves, mustard seeds, black cardamon, green cardamon, cloves, cinnamon, turmeric, and Kashmiri chilies. Traditionally finished with Garam Masala, but I used a homemade Kerala Masala that a friend brought back from his Mom's kitchen in India last summer. This version is slightly hot, and extremely aromatic. I'm not generally a big fan of Raj cuisine, being much more enamored of genuine regional Indian cooking, but this one is a winner.

IMG_2051.jpeg
 
Top