HIT BY SPIKES

All ingredients except the Sourdough Bread Bowls bought this morning. I will buy those fresh on Sunday.

Thoughts & Prayers

I settled on a recipe to use as a guideline for the CIOPINNO ==> https://coleycooks.com/cioppino/ I am going to use live Blue Crab rather than ridiculously expensive Alaska King Crab. I am going to serve it in a Sour Dough Bread. I will make two so my picky wife and less picky adult daughter can share the other bowl.

Re-juggled my schedule so I can be downtown on Friday Morning to go to my favourite Asian Seafood Grocer when it opens up. They have live crab there. Thinking of maybe having BOTH Dim Sum and Cioppino. What the hell -- it is my birthday on Tuesday...Why NOT make this a Foodie Bender!!!

I love me some dim sum. I agree it does not travel well and the best places in my city are downtown and some distance from me. Plus this is a night game and I typically eat dim sum for breakfast or an early lunch. I had some great dim sum in Seattle last month. The frozen stuff is not as good however I have a large diameter double stacked bamboo steamer that takes frozen locally made dim sum -- not from a corporation -- and makes it very edible. That still requires a trip downtown on Friday morning. Sure would be a lot easier and cheaper than sourcing all the fish I would need for the Cioppino. Ummmm...something to think about.

I am going to stick to the first two of those three.

Now that is ALL CLASS!!!

Fish *****

Yes and when living far away from either coast it would require some effort to source. I will figure out the logistics and give it a shot. The wife is big on seafood so I know any leftovers will be spoken for.

Cioppino anyone? ----------------------------------------------------- Cioppino One of the most famous dishes that San Francisco is known for is cioppino, a hearty seafood stew that originated in the Italian-American community in North Beach in the late 1800s. It is said that the dish was created by Italian fishermen who would gather the day’s catch and make a stew out of it on their boats. Today, cioppino is a must-try dish for anyone visiting San Francisco. The taste of cioppino is rich, savory, and slightly acidic from the tomatoes. The broth has a deep seafood flavor that is complemented by spices and aromatics. The seafood in the stew is tender and flavorful, and the Dungeness crab, in particular, adds a slightly sweet and delicate flavor to the dish. One of the most unique aspects of cioppino is that the flavors of the different seafood ingredients blend together in the stew to create a complex and satisfying taste. The dish is often served with garlic bread, which is used to soak up the flavorful broth and complete the meal. Overall, cioppino is a delicious and hearty dish that is perfect for seafood lovers looking for a taste of San Francisco’s culinary history. And the quintessential answer to everyone’s question, what food is San Francisco known for. https://fogharbor.com/news-events/what-food-is-san-francisco-known-for/#:~:text=One of the most famous,of it on their boats.

Assuming the NHL -- who owned the Sabres after the Bankruptcy to keep them in Buffalo -- and the NFL -- original AFL team owned forever previously by a historic league founder in Ralph Wilson -- would allow either team to move to another city. I would say the historical evidence is that neither league would allow that. Therefore the team is worth what it is and is as profitable as it is only in Buffalo. An imaginary Bills and Sabres in another city other than Buffalo is a simply a straw man argument.

YES They will

That would be my dream.

The Irish to #5!!!

The layoffs -- YES The crass presentation of the Ownership goals to people being laid off -- was from Kim's heart and had nothing to do with Covid. Kim Pegula was very clear as to the Owner's goals. Those that still believe that the Pegulas are/were some sort of Saviour to the City of Buffalo are nothing but Homers at this point.

Notre Dame up the #6

My Game Day MENU

All done. Could NOT get the BGE temp down but there was plenty of smoke. RedZone on. Drinking accelerated. ----------------- The above was from yesterday at 1:30 PM. I guess I was into the sauce already and forgot to press POST The meal was incredible and went over very well.

All done. Could NOT get the BGE temp down but there was plenty of smoke. RedZone on. Drinking accelerated.

Lighting up the BIG GREEN EGG in the smoking position within 30 minutes. Going to use hardwood lump charcoal from Quebec and then pear tree think branches. Will use some left over pellets at the end for the final smoke.

Everything out of the fridge getting to room temp.

I sourced 3 Russet Potatoes that weigh 2+ lbs each. NO lard however. I can't do that to myself although it was a stable in our Northern Italian family after the annual butchering of a couple of pigs in the basement for salami, sausage, etc. Going to deep fry the skin on fries outside in peanut oil.

Scored 24 fresh skin on chicken drumsticks at 50% this morning and immediately put them in a brine and to the back of the fridge.

I got Rosie P. over Jake P.