Hey, congrats!! VERY entertaining and well done( or is that medium-well? LOL). Love the folksy feel. I'll be checking in and I don't even cook.
The best thing since "The Galloping Gourmet"!
A place to talk about the music of the Grateful Dead
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By Darkstar860Re: Searching for a JBL K-120 Fri Aug 14, 2026 7:41 pm
Hey Grateful Chef,
I watched episode 1 on the striped sea bass. Nice work. It smelled good all the way to Texas. I'll be watching more later.
Cheers
Zim
I watched episode 1 on the striped sea bass. Nice work. It smelled good all the way to Texas. I'll be watching more later.
Cheers
Zim
No kind veggie burrito made in the back of a van recipe? I remember a guy on the west coast used to sell salmon burgers that were amazing! We can use this thread to talk about our favorite tour food.
In 1990 I was going to culinary school in Portland Or and when the dead played 2 days in Eugene myself and 2 frends spent a week raiding the kitchens at the school. Our section of the parking lot was having a feast of pesto seared chicken breast, pasta, roast duck etc...On the first night we brought out this giant Buche de Noel that was about the most high class munchie ever seen in a lot. Of course being chefs we brought enough for 25 and it was GONE!
In 1990 I was going to culinary school in Portland Or and when the dead played 2 days in Eugene myself and 2 frends spent a week raiding the kitchens at the school. Our section of the parking lot was having a feast of pesto seared chicken breast, pasta, roast duck etc...On the first night we brought out this giant Buche de Noel that was about the most high class munchie ever seen in a lot. Of course being chefs we brought enough for 25 and it was GONE!
It all rolls into one and nothing comes for free
There's nothing you can hold for very long
And when you hear that song come crying like the wind
It seems like all this life was just a dream
There's nothing you can hold for very long
And when you hear that song come crying like the wind
It seems like all this life was just a dream
Very cool - love me some stripped bass. We get a lot of that from the streams around here. Also, I dig that you use my favorite seafood spice - Old Bay. Also, looks like your using real cast iron no non-stick - right on! I'll have to try out your recipe as soon as the stripers start coming out of old Claytor Lake.
I'll check out the rest when I have a chance.
Right on!!
I'll check out the rest when I have a chance.
Right on!!
