94 replies to this topic

[twisted_ophelia]

Anyone got any sea bass recipes or any recipes for fish on the grill?

[Apparelyzed]

Rub with Olive Oil, squeeze lemon juice over and season with salt and black pepper.

Then grill or bake.

Keep it simple!

Simon

[StillFingers]

Simon does have a point...a great/simple way to grill any fishy; Chilean Sea Bass is a fav nothing to hide it's scrumptious flavours.
Mimi, if you're interested in something a bit more complicated, here you go...most any fish will work...enjoy.

Asian Halibut & Brown Rice Packets

Ingredients:

- 3/4 cup plus 2 tablespoons water
- 1 cup plus 2 tablespoons orange juice
- 2 teaspoons reduced-sodium soy sauce
- 2 cups instant brown rice
- 4 scallions, sliced, whites and greens separated
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 1 pound halibut fillet, skin removed, cut into 4 portions
- 1 large ripe plum, cut into 12 wedges

Preparation:

- Preheat a gas or charcoal grill.

- Heat 3/4 cup water, 1 cup orange juice and soy sauce in a small saucepan until just simmering. Pour into a medium bowl; stir in rice and scallion whites and set aside, uncovered, for 10 minutes. Whisk hoisin sauce, ginger, sesame oil and the remaining 2 tablespoons each of water and orange juice in a small bowl.

- Stack two 20-inch sheets of foil (to help fishy and goodies from burning). Coat the center of the top layer with cooking spray. Place one-fourth of the rice mixture in the center. Set a piece of fish on the rice. Arrange 3 wedges of plum on the fish. Top with one-fourth of the hoisin mixture and sprinkle with one-fourth of the scallion greens. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch the sides to tightly seal...make 3 more packets with the remaining ingredients.

- Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the fish is opaque in the center, 8 to 12 minutes, depending on the thickness.

Edited by StillFingers, 22 May 2009 - 04:31 PM.

[fatdave]

I am going to post a recipe for my favorite comfort food. It's not for everyone but it does taste better than it looks.

Its called a slinger.

1/4 - 1/2 pound hash browns / home fries

2 sausage patties, or hamburger patties.

2 eggs (more if you wish)

Canned or left over home made Chili

One small diced onion

Cheese of your choice, I like pepper jack or tex-mex kraft shredded.

1) Cook the eggs anyway you want, I cook them over medium.

2) cook the hash browns / home fries, meat and warm the chili. I add half the onion to the hash browns while cooking and a bit of diced garlic.

Assemble on a plate

Hash browns / home fries on the bottom, Sausage patties on the hash browns, eggs on top then cover with chili. Add onions and cheese to taste.

Best way to eat is break the yolks in the eggs and mix together.

If you are able to get fresh white castle burgers you can use a couple of those instead of the sausage.

Good cure for a hangover.

I don't get to have this much anymore because of my diet but I used to love it.

[fatdave]

Simple tomato snack

1 or 2 large tomatoes

1 medium red onion, or vidalia

1 cucumber.

Slice cucumber

Cut tomato into chunks, if you prefer you can deseed the tomato.

Julienne the onion

Toss together in a bowl, add a bit of salad dressing, vinegar, or balsamic vinegar.

I prefer red wine vinegar or malt vinegar and a bit of Feta Cheese.

Low fat, easy to make and you can add anything you want.

[twisted_ophelia]

Thanks Simon and Jerry! I roasted some mahi mahi the other night with just some lemon, garlic salt, a bit of olive oil, and some herbs. Very yummy. Sea bass is such a delicate fish, I don't want to overpower it with anything.

Keeping it simple with food is always a good thing. Dave, your tomato salad thingie sounds yummy. Excellent and light for summer.

[AndrewB]

fatdave, on May 22 2009, 12:39 PM, said:

I am going to post a recipe for my favorite comfort food. It's not for everyone but it does taste better than it looks.

Its called a slinger.

1/4 - 1/2 pound hash browns / home fries

2 sausage patties, or hamburger patties.

2 eggs (more if you wish)

Canned or left over home made Chili

One small diced onion

Cheese of your choice, I like pepper jack or tex-mex kraft shredded.

1) Cook the eggs anyway you want, I cook them over medium.

2) cook the hash browns / home fries, meat and warm the chili. I add half the onion to the hash browns while cooking and a bit of diced garlic.

Assemble on a plate

Hash browns / home fries on the bottom, Sausage patties on the hash browns, eggs on top then cover with chili. Add onions and cheese to taste.

Best way to eat is break the yolks in the eggs and mix together.

If you are able to get fresh white castle burgers you can use a couple of those instead of the sausage.

Good cure for a hangover.

I don't get to have this much anymore because of my diet but I used to love it.

HAHAHA, hell yeah dave, many of drunken nights have been capped off by the mighty Slinger for me! EAT-RITE diner, now slingers had the best.

[StillFingers]

Dave, yauzza, both the slider and tomato salad look yummy, I will def try both...

Now that you have posted here WTF where is that curried recipe

Edited by StillFingers, 23 May 2009 - 09:41 PM.

[twisted_ophelia]

Bought and made Chilean sea bass yesterday. SO GOOD. Just roasted it in the oven with a bit of olive oil, salt, a teeny bit of cajun spice rubbed in and lemon slices. Next time I think I will roast it at a higher temp though, maybe 450 F so it's more like a broil and pan sear it first.

[fatdave]

Jerry, just found this recipe on spam.com!

Ingredients

* 1 can (12oz) SPAM® Classic, diced
* 2 cups rice, cooked
* 1 cup frozen peas
* 1 cup celery, sliced
* 1/3 cup red onion, chopped
* 1 cup Major Grey mango chutney, chopped
* 2 tablespoons sugar
* 2 tablespoons lemon juice
* 1 1/2 teaspoons curry powder

Directions

1. In a large mixing bowl, combine SPAM® Classic, rice, peas, celery, and onion
2. In a small bowl, combine mayonnaise, chutney, sugar, lemon juice and curry powder until well blended
3. Add dressing to SPAM™ mixture
4. Toss gently to coat with dressing
5. Cover and refrigerate at least one hour

I am a bit curious, might try to make it!

[StillFingers]

Thanks Dave...I think...maybe Spam, mayo, mustard and some nasty white bread would be better
Here's a non Spam based stew, in fact there's no meat at all, the vegetarian in me is

Spring Vegetable Stew

Ingredients:

- 1/2 ounce dried morels or porcini mushrooms (1/4 cup)
- 1 cup warm water
- 6 large artichokes
- 1 large lemon
- 1 tablespoon extra-virgin olive oil
- 4 medium leeks, white part only, cleaned and cut into 1/2-inch dice
- 1 cup baby carrots
- 12 cloves garlic, peeled
- 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
- 1/2 cup dry white wine
- 2 1/2 cups reduced-sodium vegetable broth
- 1/2 teaspoon salt
- 1 cup baby lima beans, fresh or frozen
- 1 cup peas, fresh or frozen
- 4 teaspoons butter
- Freshly ground pepper to taste
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley

Preparation:

- Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.

- Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.

* If the above artichoke carnage is to much work, grab a can of artichoke hearts instead. But, add them near the end of cooking so they don't get mushy...ewwwww *

- Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.

- Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper. Garnished with chives and parsley.

Edited by StillFingers, 02 June 2009 - 05:27 PM.

[CR_L1]

Keep things simple people please,
I just love a good old Irish mixed grill:

Roast potatoes, Boiled potatoes, Mashed potatoes & Chips

[StillFingers]

Not going to happen...much...CR, simple is good, however my lady and I like to explore tastes of the world and simple is not always possible and really, we like complex flavors. But, since you have asked, try this...it's a nice summer thrust quencher, adding some spirits is an option.

Watermelon Slush

Ingredients:

- 3 cups diced watermelon
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 cup crushed ice
- 1/2 cup water

Preparation:

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

[StillFingers]

A follow up to the thrust quenching drink above, just a little treat for cooling down after that hot summer BBQ feast

Key Lime Ice

Ingredients:

- 1 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/3 cup bottled Key-lime juice or fresh lime juice
- 2 1/2 cups boiling water
- 1 cup nonfat or low-fat plain yogurt

Preparation:

- Combine sugar, lime zest and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.

- Add yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze; as per ice cream makers recomendations. As an alternative, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.

- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Edited by StillFingers, 22 June 2009 - 05:33 PM.

[StillFingers]

Something simple and cool for a hot summer

Strawberry Frozen Yogurt

Ingredients:

- 4 cups strawberries, hulled
- 1/3 cup sugar
- 2 tablespoons orange juice
- 1/2 cup nonfat or low-fat plain yogurt

Preparation:

- Place berries in a food processor and process until smooth, scraping down the sides as necessary.
- Add sugar and orange juice; process for a few seconds.
- Add yogurt and pulse several times until blended. Transfer to a bowl.
- Cover and refrigerate until chilled, about 1 hour or overnight.
- Pour the strawberry mixture into an ice cream maker and freeze according to manufacturer's directions.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.

Edited by StillFingers, 05 July 2009 - 03:47 PM.

[StillFingers]

Okay, simple again, had this over the 4th, it was yummy. Something tangy for all you BBQ and chip/crisp aholics out there...note, at the end are chili/pepper suggestions for you wimps and masochists

Grilled Tomatillo Salsa

Ingredients:

- 1 pound tomatillos, husked and rinsed
- 1 small red onion, cut into 1/2-inch-thick slices
- 2 jalapeno peppers
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar or cider vinegar
- 2 teaspoons dark brown sugar
- 1/8 teaspoon salt, or to taste

Preparation:

- Preheat grill.
- Grill tomatillos, onion slices and jalapenos, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
- Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos, lime juice, vinegar, brown sugar and salt in a food processor.
- Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.

- Note: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin.

Chili Peppers

- Ortega Green; very mild
- Jalapeno; mild to hot, remove veins/seeds to reduce heat
- Serano; hot, remove veins/seeds to reduce heat
- Habaneros; very hot, removing the veins/seeds won't help, smoke/fire will emerge from various orifices, be very careful
- Thai Bird; extremely hot, known to burn thru table tops, have the number for emergency services at the ready

Enjoy

[twisted_ophelia]

Halibut recipes, please? Stuff that is quick and easy cuz by the time I get home from the shop, I am usually pretty beat and don't have the energy to cook up a gourmet meal. I'm eating a TON of fish lately, my body seems to be craving the protein--must be all the extra time I've been spending at the gym!

[StillFingers]

Mimi, scroll up a bit, there is a Asian halibut/brown rice recipe up there. Here are a few thoughts off the top of my crazy cooks head.

For something simple, for one or two people, you can just pan fry halibut steaks/filets, olive oil, salt/pepper to taste; on the second turn place slices of any citrus fruit; lemon, lime, orange, etc., on top, cover and cook. Serve with a drizzle of balsamic vinegar.

Side dishes might be brown rice with green onions and spices/herbs or a quick veggie mix; we love sliced yellow/green squash, mushrooms and onions sautéed in olive oil, salt/pepper, with a bit of white wine added for taste.

There is another dish/meal, a fav of mine, here's a summary, I'll provide more details/measures/times later if you want. You need one or two halibut steaks or fillets cut into 1 or 2 inch chunks, a fast easy tomato sauce; store bought if you like, and pasta of any kind. Heat tomato sauce, add herbs, salt/pepper, and a touch of tomato paste for richness, after a few minutes, add halibut chunks, cook until halibut is tender; ad water if sauce is to thick. Cook/drain the pasta...dah. Plate the pasta, top with the tomato/halibut sauce, sprinkle parsley and sliced sun dried tomatoes and/or capers on top. BTW, this makes great leftovers and lasts in the frig for a day or two. A wedge or two of lemon or lime on the side is a nice treat. Some crusty bread and a green salad round out the dish/meal.

Hope this helps...

Jerry

[StillFingers]

Had this for dinner last night, quick, simple and delish

Salmon and Arugula Salad with Crispy Potatoes

Ingredients:

- 2 tablespoons extra-virgin olive oil , divided
- 2 small Yukon Gold potatos, scrubbed and cut into 1/8-inch slices
- 1/2 teaspoon salt , divided
- 1 medium shallot , thinly sliced
- 2 teaspoons rice vinegar
- 1/4 cup buttermilk
- 2 7-ounce cans boneless, skinless salmon , drained
- 4 cups arugula

Preparation:

- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

- Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.

Enjoy

[StillFingers]

More fish

Chili-Rubbed Tilapia with Asparagus & Lime

Ingredients:

- 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
- 2 tablespoons chili powder
- 1/2 teaspoon garlic, powder
- 1/2 teaspoon salt, divided
- 1 pound tilapia, Pacific sole or other firm white fish fillets
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice; substitute lemon if you like or orange to be a bit wacky

Preparation:

- Bring 1 inch of water to a boil in a large saucepan.
- Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.

- Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate.
- Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat.
- Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates.

- Immediately add lime juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.

[wheeliebear75]

DIRT


This is a dessert; to make the presentation work best you'll want to buy & clean out a flower pot, some fake flowers & serve with a garden spade.

Ingredients: Oreo cookies, chocolate pudding, gummy worms are optional.

#1 Take the Oreos and smash them to crumbs.
#2 Make a layer of cookie crumbs.
#3 Take some pudding & make a layer
(if you want to use the gummy worms you'll do it between the pudding and the Oreos.....putting the gummy worms on top of every other layer of pudding)

Keep alternating the layers so that the top will be of Oreos. Once you're done you'll want to let the flower pot of "dirt" set in the fridge for the night. Then the next morning or afternoon when you're ready to serve place the flowers and garden spade in it & stick it on the desert table.

Mom & I have made this for church picnics & a host of other potlucks we've been to. Many a strange looks have we seen when people 1st see it.......with the flowers & garden spade it makes it look quite "real".

Bon-Apetite!

[greybeard]

I bet the kids just love eating your DIRT!

[StillFingers]

Was in a strange mood on Saturday, kinda wanted a huge burger but did not want all that bun/carbs, so we had this instead, it was yummy we also had a spur-of-the-moment wine and fruit juice blend/cooler; we combined one bottle white Zinfandel, one cup each of orange, pomegranate and pineapple juices and served it in a big/tall glasses over ice...I had it in an ice cold mug over ice

Thai Beef Salad

Ingredients:

- 1 pound sirloin steak, trimmed of visible fat
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon freshly ground pepper
- 2 scallions, cut into 1-inch pieces
- Zest of 1 lime
- 3 tablespoons lime juice
- 1-1/2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 4 cups torn frisée, or curly endive
- 2 cups torn red leaf lettuce
- 2 tablespoons chopped fresh mint
- 2 tablespoons untoasted sesame oil, or canola oil

Preparation:

- Position rack in upper third of oven; preheat broiler.
- Rub steak all over with soy sauce and black pepper.
- Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively.
- Let rest on a cutting board for 5 minutes.

- Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish.
- Slice the steak into thin strips against the grain and cut each strip into bite-size pieces.
- Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight or a few hours if you can't wait...we cooked the steak at lunchtime and let it marinate until dinner/supper time.

- Place frisée (or endive), lettuce and mint in a salad bowl.
- Add the steak and marinade, drizzle with oil, salt/pepper to taste.

Edited by StillFingers, 11 August 2009 - 06:49 PM.

[StillFingers]

It's still summer here in So Cali, so salads remain a part of our diet. Here's something to tantalize your taste buds...had it for lunch today

Spicy Shrimp-n-Anchovy Caesar Salad

Ingredients:

- 3 tablespoons lemon juice, plus 4 lemon wedges for garnish
- 2 teaspoons Dijon mustard
- 3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste
- 1 small clove garlic, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated Asiago cheese, divided
- 1/2 teaspoon freshly ground pepper
- 8 cups chopped hearts of romaine, (about 2 hearts)
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen)
- 1 cup croutons
- Tabasco hot sauce; to taste, one or more drops.

Preparation:

- Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add Tabasco hot sauce; one or two drops, or to taste. Add 1/4 cup Asiago cheese and pepper. Pulse until combined, add more olive oil if to thick.
- Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Serves two or four, depending on how hungry you are. Top with the remaining 1/4 cup Asiago cheese. Lemon wedges on the side are nice...

Note, Asiago cheese is a very aromatic, strong. If you like, replace with a milder cheddar, gouda, havarti, jack, etc.

[StillFingers]

All righty then, thread re-born - today's simple potato fair...Spicy New Potatoes with a twist or two

This is a side dish we often serve with fish; salmon, tuna, sea bass, even halibut...
A mixed greens salad with an oil n mustard dressing is a good addition
As is a dry white wine, like a Sauvignon Blanc

Ingredients:

8-10 Red and White new potatoes, small ones no bigger than say 2 inches across, cut into bite sized pieces; 4-6 pieces
Two or three sprigs of Thyme
One Lime, rolled about firmly to get more juice
Extra Virgin Olive Oil
A few drops of Tabasco or your favorite hot sauce
1/2 teaspoon Dijon Mustard
1 Tablespoon Capers
Sea Salt - medium grain
Black Pepper - fresh grated

Prep n Cooking:

Wash, dry and cut up yer spuds; leave the skins on
Remove Thyme leaves from stems; don't bother chopping, toss the stems
Roll that lime, smash it a bit to release its juice
With a micro grater, remove the green lime skin, zest; no white pith please

Heat up your fav skillet or saute pan
Add one to two tablespoons of olive oil and let it warm/heat up
Add Dijon mustard to oil and stir
Add one or two drops of hot sauce and stir
Add potatoes

Cook uncovered for 10-15 minutes to brown; if potatoes look dry, add a touch more olive oil
Cover and cook another 30 minutes until fork tender
- you can parboil or microwave yer spuds to skip the long cooking time, just cook covered for 5 minutes more after browning

Sprinkle thyme, then capers over potatoes and stir gently
Turn off heat

Cut lime in half, squeeze juice of both halves over spuds, stir gently
Sprinkle lime zest over spuds, stir gently
Sprinkle n Grind Sea Salt n Pepper over spuds; to taste, stir gently

Find a pretty serving bowl and fill
Serve

Enjoy

[jenny407]

Jerry,

Thanks for reviving the thread. Sounds delicious - I might get my family (husband, children) to cook it for me. They're actually quite good at cooking.

Still - me personally, I much opt for the frozen strawberry yoghurt (post no. 75). A summer dish - but may I eat this in a cold, wet May, too? ;)

J.

[StillFingers]

jenny407, on May 15 2010, 02:11 PM, said:

Jerry,

Thanks for reviving the thread. Sounds delicious - I might get my family (husband, children) to cook it for me. They're actually quite good at cooking.

Still - me personally, I much opt for the frozen strawberry yoghurt (post no. 75). A summer dish - but may I eat this in a cold, wet May, too? ;)

J.

You can eat this anytime Jenny, even cold, it's great for a summer lunch; a twist on potato salad without the mayo!

[Wheelsonfire]

Jerry, Q

If I ever get over to the good ole US of A I'm calling to both of you and your cooking.

Mouth watering dishes.

My diet, chicken, rice, fish rice, chicken, rice, fish, rice, steak, rice......... Oh the chicken and fish is steamed, no sauces, no flavouring.....um yummy

Q

Many years back I was in a relationship with a Swiss girl, man she knew how to cook( and f#@k me out of it in 2 different languages).

Regards

John

[StillFingers]

Wheelsonfire, on May 16 2010, 03:15 AM, said:

Jerry, Q

If I ever get over to the good ole US of A I'm calling to both of you and your cooking.

Mouth watering dishes.

My diet, chicken, rice, fish rice, chicken, rice, fish, rice, steak, rice......... Oh the chicken and fish is steamed, no sauces, no flavouring.....um yummy

Q

Many years back I was in a relationship with a Swiss girl, man she knew how to cook( and f#@k me out of it in 2 different languages).

Regards

John

Anytime John, btw my lady is French and def knows how to cook

[ericr]

Jerry this is kinda off topic but since your talking about cooking maybe you can give me a pointer or 2.
before my accident i was a big cook always throwing bbq's and cooking every weekend. I went to culinary school. Now that i am a quad how can i get back in the kitchen without burning the house down or cutting my fingers off? I have good grip and decent finger movement. any advice how to set my kitchen up once i move into my house again?

anyone else have any good ideas much appreciated

ill donate a recipe or 2 later