See? He admits it.

You gotta jam it in, twist it to the right and then yank it back out.

Rub lotion on its skin first.

You mean mayonaise?

Just made about 2.5 bottles of my own cart-style white sauce.

Just made some 2 gyros with triple marinade meat and white sauce https://instagram.com/alexpanzeradt/

^Not going there.

^ Thank you for not encouraging him.

No one will get most of this but the admiral, but this week's meals: roast whole lamb on the spit, grilled Sinagrida (red snapper), Fassolakia Yiahni, Bourdeto, Briam, Sofrito, and then grilled pork chops. And tons of salad. When we go out for ouzo/beer... lots of fresh shrimp, fried calamari, these little fried fish that you eat whole and tzatziki for dipping. Speaking of which, Tranzer, the real white sauce for gyros is called tzatziki and it's very easy to make and actually good for you if you make it right.

Goddamn, I wish I had access to fresh seafood like that ^ yum

It is pretty amazing having all this seafood around. It comes at a price though. The Sinagrida/snapper cost about $18/lb. It almost might be the best fish I've ever tasted, slightly ahead of fresh halibut. I almost want to dip each bite in butter and eat it like lobster meat. And the difference between fresh calamari and the frozen stuff is like night and day.

Seafood aside, one of the best things I've had to eat in Greece is the pork chops. It's kind of amazing how much flavor there is in pork that comes from a local farm compared to the gray, bland meat sold in the U.S.

I bet Greece is on sale these days like never before.

^Everyone says that, but prices are still thru the roof. Maybe it's time to hunker down and try to haggle some more.

How can you say that? The Euro is down like 25% as compared to 2013. Of course, I do remember the halcyon days right after the commencement of the Euro when a Euro only bought 85¢ worth of American money.

I'm saying that because everything is crazy expensive here. We spent about $300 on fish alone last week. Good beer (1/2L bottles) were around 2Euro at the grocery store and 4Euro at a bar. There are no bargains to be found on anything and everyone seems to want to rip one another off. Our friend's car was dying yesterday because their gasoline had been watered down to the point that their car wouldn't start.

I could tell things were bad when we went to our family's little farm and the vineyard was bursting with grapes. I've never seen it like that before. It shows that my (lazy) cousin here is finally taking things seriously and trying to harvest as many grapes and make as much wine as possible.

It's beautiful there and the food is amazing. But everyone is lazy and wants to rip each other off. Okay, so we've confirmed you are indeed in Greece.

Just fixed about 32oz of margarita with the cheapest tequila from my liquor store and with the $1 margarita mix from Dollar Tree.

Do you get drunk alone in the house, Panzer?

Was that a rhetorical question?

Gonna make some Olive Garden later on today. Homemade Olive Garden:

in honor of steezo getting drunk in greece, made a recipe called shrimp santorini using the tomatoes and peppers from the garden.

From Olive Garden?!

Made some scrambled eggs earlier today, with 4x eggs, some milk, a tablespoon of butter and some pepper powder.

And just made 2x medium-done pork [boneless, centercut, loin]chops, pre-sclied in half to-thin, rubbed with salt and pepper powder on both sides.

closest olive garden is 120 miles away.

Made a really nice omelet this morning with local eggs, mushrooms and a little imported mozzarella (from Germany, not Italy, go figure). I'm always amazed at how bright orange the yolks are from fresh, farm-raised eggs.

Pan fried some Swahi with cajun seasoning for a fish sandwich. Not bad but the fish is so mild it's hard to remember its fish.

Chicken stir fry and yellow rice.

Gumbo. Excuse me, Steezo's Own™ Authentic Mumbo Jumbo Low-Country Gumbo Pot.

Prepped the meat and veggies tonight to cook on Sunday.

All this is going in: andouille sausage, boneless chicken thighs, bacon (leftover after cooking it to get bacon fat for the roux), smoked ham hocks, extra jumbo shrimp and some kind of red crab meat I found in the freezer (similar to snow crab, I think).

Pieced together a breakfast of Michelina's Salisbury Steak, Michelina's Meatloaf, 2x kosher pickles from dollar store and almost full 24oz mug of Kusmi St. Petersburg tea.

1 Pork Steak.I go make another one.

^ Good, you could use a tapeworm. It's probably your last shot for losing some weight.

bison tacos

I thought we had an understanding you weren't going to post pics of your slop here anymore. But since you're about to die from trichinosis, it's more than worth the infraction.

Yeah raw pork is fucking stupid. No way.

I made some beef stew in the crock pot overnight. I added some yellow squash to it for a change of pace this time. Not bad.

File' powder I hope and none of that Okra shit.

just returned from several days in Montreal - Veal wrapped in Prosciuto was damned tasty.

I didn't have any file' around, so I didn't bother with it. The roux made it thick enough anyway. And I put in some okra, but not the fresh slimy stuff. The recipe actually called for pickled okra, so I used that. Not that I really followed much of a recipe. The gumbo turned out great, btw.

And tonight: pizza. Not a bad first experiment using my new pizza oven. I need to work on stretching out the dough a bit more for a thinner, larger overall pizza. But the dough was still a little cold and didn't want to stretch, plus I was in a hurry.

Veal Saltimbocca is my fave. Veal, Prosciutto, Mozzarella and Spinach. Mmmmmmm.

Homemade chicken noodle soup. A couple of different modern techniques were used. First, I made some amazing roast chicken stock using half a leftover roast chicken, plus 4 bone-in, skin-on chicken thighs that I browned for a while. All that went into a pressure cooker for 2 hours with some browned, quartered onions (skin and all), celery, carrots, smashed garlic, peppercorns, thyme, and salt. After I cooled and refrigerated it, the stock has so much gelatin in from cooking the chicken bones under press that it's basically chicken-flavored JELL-O. It liquifies again as it is warmed. And it has a beautiful rich, dark color.

The second modern-ish change is that I used a sous vide water oven to cook the 2lbs. of boneless, skinless chicken breasts. I seasoned them with olive oil, sea salt and fresh ground black pepper, then vacuum sealed them and cooked them for 2.5 hours at 140°. The diced chicken and any extracted juices are all going into the soup. Cooking chicken this way lets you cook it to a temp where it doesn't dry out at all and vacuum sealing it concentrates the chicken flavor.

Just made some pizza with 1 pound of cheese, but I think that the dough ripped and stuff began to drip down the oven and smoke happened.

Roasted acorn squash, stuffed with moroccan spiced ground lamb, harissa hot sauce, diced bell pepper, rice and garlic, topped with bread crumbs, grated parmesan and drizzled with olive oil. Very tasty and kinda healthy. I know I've made this before but I'm not sure if I posted about it.

Beef and cabbage soup. Easy bachelor's recipe. Ground beef, kidney beans, crushed tomatoes, diced tomatoes, onion, pepper, chopped cabbage and I added a couple refrigerator items. A yellow squash and some carrots. Grilled cheese sandwich and I was stuffed.

Cholent with porcini mushrooms instead of meat. Wish me luck.

Steezo, that looks incredible!
BDM, substitute ground turkey for beef. Instant healthier and cheaper version with same taste.

I had some amazing home cooked meals in Nigeria. My friend's family has a cook. Nigerian dishes usually have meat (often fish and beef in one dish) but taste just as nice and feel just as filling when veganized. I had Efo (sans meat) which is a cooked chard dish and moimoi which is basically a huge chick pea grown in a leaf that you steam. Nigerian food is a lot of stews, rice dishes, and some English dishes modified like scrambled eggs made with turmeric, red peppers, and black pepper. Anyone ever had a Scotch egg? I would've tried it if I didn't hate cured meats. It's quail egg wrapped in sausage.

Thanks Gia, it tasted great too. I made 2 of them and gave the other one to my parents and my Mom ate it all without sharing. And sausage doesn't have to be cured, especially for a scotch egg. You can just spice up some ground meat and form it around the egg. I'm not delicate enough to do all the necessary steps to make something like a scotch. Breaded, deep-fried sausage and egg would prolly make my heart explode anyway.

I hate sausage, pepperoni, etc in any form. I also hate breaded stuff aside from calamari and only if very lightly breaded.

Thanks to tonight's dinner, I have something new that I want to try to cook: Delicata squash. Wonderful flavor and from the first recipe I found, it sounds like peeling the skin isn't even required: http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/# Hopefully I can find them back home.

Just heated 4x Jeno's supreme pizzas in my new toaster oven.

I hate to admit this and sound like Panzer, but the Sbarro's I walked past this afternoon smelled pretty good thru the open door. I was really hungry at the time though.