Coastal Foraging for Scallops, Crabs and Clams - Amazing Family Seafood cookup - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
henry
Did jim say those were Lyonnaise potatoes? Looked like them, the beets in a bag aren-t bad at all, I-ve used them when there were no more in my root cellar. It-s February 22 and I pressure canned all the spuds that were down in the root cellar, they were starting to sprout and some were getting soft, did half sliced and the other half diced, 22 quarts and 4 pints, made scallop potatoes and ham with some, so thanks Jim for the recipe idea. I loved the sheet pan fish and vegetables, I guess I-ll be using frozen cod though, the seafood store is 90 miles away and the ocean over a 1000, so I-ll make do. I-m retired, so I putz around in my kitchen, grow a garden, freeze and can and root cellar that. I grew up in a restaurant and went to culinary school, so when you bring Jim on it-s a treat to watch, I was in chef-s association once upon a time and was deemed competent in my craft, I would say without a doubt Jim is competent in his craft too. I hope that your son gets to spend time in the kitchen with his grandfather, like I spent with my grandmother and father and mother, it-s why I love cooking and restaurants, stay safe and healthy, down in Cornwall.
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Did jim say those were Lyonnaise potatoes? Looked like them, the beets in a bag aren-t bad at all, I-ve used them when there were no more in my root cellar. It-s February 22 and I pressure canned all the spuds that were down in the root cellar, they were starting to sprout and some were getting soft, did half sliced and the other half diced, 22 quarts and 4 pints, made scallop potatoes and ham with some, so thanks Jim for the recipe idea. I loved the sheet pan fish and vegetables, I guess I-ll be using frozen cod though, the seafood store is 90 miles away and the ocean over a 1000, so I-ll make do. I-m retired, so I putz around in my kitchen, grow a garden, freeze and can and root cellar that. I grew up in a restaurant and went to culinary school, so when you bring Jim on it-s a treat to watch, I was in chef-s association once upon a time and was deemed competent in my craft, I would say without a doubt Jim is competent in his craft too. I hope that your son gets to spend time in the kitchen with his grandfather, like I spent with my grandmother and father and mother, it-s why I love cooking and restaurants, stay safe and healthy, down in Cornwall.
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Trampster
Another great video thanks John - lovely to see Jim again too! Good foraging session and a fantastic Pollock! I don't know where you found a window to get out - the weather here a bit East of you has been horrendous. About 1am on Monday morning, I couldn't see the house across the road due to horizontal wind & rain.
Another fine feast from Spargo's kitchen! Love Jim's Beetroot - I'll have to try that. Never thought of having it hot before and I love a drop of Balsamic! Regards to all - Stay safe & well! Dave. --
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Another great video thanks John - lovely to see Jim again too! Good foraging session and a fantastic Pollock! I don't know where you found a window to get out - the weather here a bit East of you has been horrendous. About 1am on Monday morning, I couldn't see the house across the road due to horizontal wind & rain.
Another fine feast from Spargo's kitchen! Love Jim's Beetroot - I'll have to try that. Never thought of having it hot before and I love a drop of Balsamic! Regards to all - Stay safe & well! Dave. --
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Mike
One of my favourite recipes my Scottish mother taught me. stovie potatoes. Peel and cut the spuds into equal size chunks. In butter, gently brown a large onion. Add the potatoes, plenty of pepper and some beef stock roughly half way up the spuds. Cover the pot and steam gently either in the oven or on a low heat until the potatoes take a knife. You are steaming not boiling the potatoes-. Pretty close to what is show
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One of my favourite recipes my Scottish mother taught me. stovie potatoes. Peel and cut the spuds into equal size chunks. In butter, gently brown a large onion. Add the potatoes, plenty of pepper and some beef stock roughly half way up the spuds. Cover the pot and steam gently either in the oven or on a low heat until the potatoes take a knife. You are steaming not boiling the potatoes-. Pretty close to what is show
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Mommie
Jim I love watching you do what you do in the kitchen, I look forward to the catch and cook video at spargos kitchen. john make sure you video the squiding trip. hi James your getting to be such a big lad I can't believe your eating fish now I remember when he was first on the videos he absolutely would not touch any seafood. he would stick to his crisps and that was all. love from Minnesota. -
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Jim I love watching you do what you do in the kitchen, I look forward to the catch and cook video at spargos kitchen. john make sure you video the squiding trip. hi James your getting to be such a big lad I can't believe your eating fish now I remember when he was first on the videos he absolutely would not touch any seafood. he would stick to his crisps and that was all. love from Minnesota. -
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Sheri
When you put the little scallops back in the water, what will happen if the settle to the bottom wrong side down (flat side down rather than round side down) can they flip themselves back over? Do they have a foot or such like the king cockles? Everytime I watch the Fish Locker I end up craving seafood!
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When you put the little scallops back in the water, what will happen if the settle to the bottom wrong side down (flat side down rather than round side down) can they flip themselves back over? Do they have a foot or such like the king cockles? Everytime I watch the Fish Locker I end up craving seafood!
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Colbie
i-ve just found your account but i love it so much! i adore watching seafood videos and your videos are just what i love the most! keep it up: )
edit: Jim is such a good cook! he seems like such a sweet soul. love every bit of his cooking advice!
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i-ve just found your account but i love it so much! i adore watching seafood videos and your videos are just what i love the most! keep it up: )
edit: Jim is such a good cook! he seems like such a sweet soul. love every bit of his cooking advice!
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mark
Really good video Mr L what is this after the storm Eunice the water looks incredibly clear and not too much debris I was very surprised smashing cook up at Spagos what a terrible thing to be allergic to fish such a shame thanks again-
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Really good video Mr L what is this after the storm Eunice the water looks incredibly clear and not too much debris I was very surprised smashing cook up at Spagos what a terrible thing to be allergic to fish such a shame thanks again-
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L. R. S
Mate! What a meal. When you did the close up of the food sizzling I could smell it! Fantastic stuff and hats off to the chef. Jim is 1 hell of a cook top class! All the best to you and your family mate. Tight lines. ---
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Mate! What a meal. When you did the close up of the food sizzling I could smell it! Fantastic stuff and hats off to the chef. Jim is 1 hell of a cook top class! All the best to you and your family mate. Tight lines. ---
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Andrew
I love watching you and Jim. but without sounding rude is Jim ok as when I have watched him in earlier videos I never noticed his stutter. sorry to ask this. pleas keep up the good work love watching you all. thank you.
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I love watching you and Jim. but without sounding rude is Jim ok as when I have watched him in earlier videos I never noticed his stutter. sorry to ask this. pleas keep up the good work love watching you all. thank you.
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Martin
Gotta say that to me as someone from a landlocked country (Czechia) your videos are incredibly interesting. I love that you take the time and show off thedifferent animals living on the seashore. Keep up the great work.
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Gotta say that to me as someone from a landlocked country (Czechia) your videos are incredibly interesting. I love that you take the time and show off thedifferent animals living on the seashore. Keep up the great work.
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