Finally had a chance to use my Blackstone Griddle and made some chow mein.

Cool!

I cooked shrimp over heat with smoke on the side. Pablo Diablo shrimp. Tasted one warm. Succulent. Chilling now.

I have the table top version that I use in my kitchen. The most amazing piece of cooking gear ever. 5000 X better than teflon once it gets seasoned. Clean up requires no soap, just cold water poured on the hot grill and scrape the gunk into the trap.

Fries:
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.

Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.

Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.

Copyright 2000 Television Food Network, G.P. All Rights Reserved.

Waiting for my Singapore curry sauce to sit, so ate this tuna steak.
Was supposed to just be an appetizer but once I got started, couldn't stop. Hahaha

Smiled at me when I walked by the fish counter so I took it home.

^ Big win right there.

On sale for $8.99/lb at QFC through Tuesday (reg $13.99).
Pick out a good one.

Turned out to be a great steak except for the last inch and a half or so.
Couldn't see that part because it was behind the price tag in the display case.

once you start getting out to the east Asian islands the curries get really really good.

I did two West Pac's in the Navy, had my share of Asian curries. Didn't go Island hopping though.
Prefer a yellow coconut curry.
The one I'll make tonight or tomorrow is prawns, mushrooms, onions, green pepper, coconut in a coconut milk curry sauce (curry powder, sugar (using unsweetened coconut, needed something), spices, corn starch, little bit of fish sauce for taste).
Should have grabbed some water chestnuts.
Probably not authentic to any particular culture but I like it.

inspired by GT I made a big pot of coconut curry with sweet potatoes,lentils, and cauliflower. Yum.

I'd be making mine now if I didn't just eat 7/8 pound of tuna.

So you can't make curry after eating an appetizer???

I could, but just not hungry now. Stuffed.
Hard for me to get into making food when I won't eat it right away.
Better the first time around than reheated.

Plus the sauce has to sit longer to absorb all the flavors.

Turned out allright.

Spent all day smoking a brisket...........mmmmmmm good!