Model Sarah wrote:
Bread
Milk
Eggs
potatoes
produce
chicken
beef
fish
chicken/beef stock

/list

You can make any cuisine from that list to last you at least a week. From soup to meat/potatoes/stir fry's etc.

Excellent list.
I'm a decent cook, but I've never cooked fresh fish.

Model Sarah wrote:
Bread
Milk
Eggs
potatoes
produce+++  Lots of good produce
chicken
beef
fish
chicken/beef stock

/list

You can make any cuisine from that list to last you at least a week. From soup to meat/potatoes/stir fry's etc.

What Sarah said above.

Plus butter or lard...skip the margarine or fake crap.
I save and strain my good melted bacon grease for cooking later...Yum!

However...
Get your beef (especially Bison), free range or Amish chicken, and fish from a butcher shop...it is worth it!!!

And some good Bacon...thick cut and UNCURED.

And whatever spices you enjoy...fresh and/or dried:
Onions
Garlic
Celery
German celery root
Ginger
Basil
Sage
White pepper corns
Oregano
Chilli peppers or spices
etc.

And some corn starch if you want to make some thickened gravy.

Wildcat

Bek Ruszin wrote:
List:

~whiskey
~chocolate chip cookie dough
~condoms

*likes the way you think*

Hmmm, I have plenty of the first and last on that list.
It must be the middle one that I don't have any of, that is the key to using more of the last item.

Paolo Diavolo wrote:

Excellent list.
I'm a decent cook, but I've never cooked fresh fish.

Fresh fish is so easy to cook.  (Just do not over cook or over spice.)

Heat a pan to medium to medium high heat with butter (2 Tbls) & some chopped fresh garlic for 2-3 minutes.

Turn the heat to low. (Important)

Slide in scale side down a nice fillet of salmon, orange roughy, tilapia, rainbow trout,  etc.  And if you can get it fresh or fresh frozen perch, walleye, bass, etc.

Flip after 1 minute...flip back after 1 minute.

Depending on the filet thickness...cook for 2-5 minutes while spooning (spooning in not only for the bedroom...LOL!) the garlic butter over the filet while cooking.

Slide onto a plate and pour some of the garlic butter over the fish.
Then, let it rest for a minute or three.

And, if you want or not...at your taste...sprinkle on some dill, lemon juice, malt vinegar, salt, etc...whatever you like.  It should be flaky and delicious.

Also, you can lay the fish over a bed of white, brown wild rice or quinoa that was cooked with no sodium chicken stock (Progresso sells boxes of this)..to help soak up the extra garlic butter.

Of course...as you do more you can change spices & flavors.

If you are into grilling...get two sheets of aluminum foil.
Make a pouch.
Put in your butter, garlic, spices, etc.  Then your filet.
Seal up tight.
Place on a medium grill for 7 minutes or so...pull off grill and let rest 5 minutes.

Then open and slide onto your plate or bed of rice, quinoa, couscous, etc...

You can even throw some fresh asparagus in the pouch on top of your fish so it is still tender yet firm.

The more you experiment...the more you will realize...you can darn near cook good quality fish as good as any high end restaurant.

Especially since you will be making it to your taste satisfaction.

Just do not OVERCOOK your fish/seafood/shellfish.
It needs to be cooked...but cook it until it is almost done...then let it rest to finish.

Of course, the above applies to good bison, beef, chicken, duck, etc.

This is just my experience and opinions...and others may give you even better advice.

Personally, I do not like shellfish and can only tolerate a little fish...but it is healthy for me...so if I can cook it right and make it very very tasty...the better for me and my family (who like it...especially when it is very tasty...LOL!)

Now tuna steaks, and other unique seafood takes different methods others may chime in and tell you.

I hope this helps...not to easy to give cooking lessons by Posts.

Wildcat
PS.  If you know anyone that catches fish...volunteer to watch/assist them cooking (and eating!) it.  Then you will really appreciated and learn good fish preparation/eating!

PSS.  One of the main successes is to get FRESH fish to start with.

Bek Ruszin wrote:
List:

~whiskey
~chocolate chip cookie dough
~condoms

I like they way you think!

Wildcat Photography wrote:
Fresh fish is so easy to cook.  (Just do not over cook or over spice.).....
---snip---

thanks for that post!
now I want to cook some fish.
Although after you mentioned Tuna all I could think about was Sushi.

Paolo Diavolo wrote:
^ i was wondering how long before someone said bacon

So was I.

Paolo Diavolo wrote:
^ i was wondering how long before someone said bacon

Well...Bacon is from truly a big fish that adapted/evolved to living on land...LOL!

So in my book...it's fish!!!

So it took millions of years to evolve...but hey..who's counting?

Wildcat
(That's my interpretation and I am staying with it!)

Paolo Diavolo wrote:

thanks for that post!
now I want to cook some fish.
Although after you mentioned Tuna all I could think about was Sushi.

Seriously, Paolo.

You are in an area to get fresh fish.
Do not be discouraged in the beginning.
And update us on your successes...I know you will achieve them.

Maybe some nice Model will tff (time for fish) will help teach you how to cook good seafood in exchange for shooting the Model for your quality photography?

It is worth a "shot"...pun intended...LOL!

Life is short...make the best of it.

Wildcat Photography wrote:

Well...Bacon is from truly a big fish that adapted/evolved to living on land...LOL!

So in my book...it's fish!!!

So it took millions of years to evolve...but hey..who's counting?

Wildcat
(That's my interpretation and I am staying with it!)

sounds correct to me, and since i cannot disprove your interpretation...
ITS SCIENCE!

Wildcat Photography wrote:
Seriously, Paolo.

You are in an area to get fresh fish.
Do not be discouraged in the beginning.
And update us on your successes...I know you will achieve them.

Maybe some nice Model will tff (time for fish) will help teach you how to cook good seafood in exchange for shooting the Model for your quality photography?

It is worth a "shot"...pun intended...LOL!

Life is short...make the best of it.

True that!
The water is like 1/4 mile from my house.
Maybe I'll dress up like a Seagull and hang out on the Pier.
As soon as a fisherman pulls a fish out of the water I'll run over grab it and hop in my car and speed off.
Can't get much fresher than that.

Paolo Diavolo wrote:

True that!
The water is like 1/4 mile from my house.
Maybe I'll dress up like a Seagull and hang out on the Pier.
As soon as a fisherman pulls a fish out of the water I'll run over grab it and hop in my car and speed off.
Can't get much fresher than that.

Post a pic before you butcher it so we can at least identify what it is you're eating!

Koryn Locke wrote:
I just ate a half a pan of vegan chocolate-oatmeal bars.

Okay, it was a SMALL pan... but still...

You have to do some cardio to make up for it. You know, bump your heart rate and all that for a while so you burn a few calories. I have an idea... Go drink some coffee!

Paolo Diavolo wrote:

True that!
The water is like 1/4 mile from my house.
Maybe I'll dress up like a Seagull and hang out on the Pier.
As soon as a fisherman pulls a fish out of the water I'll run over grab it and hop in my car and speed off.
Can't get much fresher than that.

LOL!

I am sure if you would just ask them for a fish they may give you one...or even offer to buy one from them.

I do not know if you know how to properly gut a fish for cooking...but they should be happily show you.

As I said...I do not like fish.

But here is a story from when I was a teenager.
I went on a 13 day church group outing to Lake Saginaw on the Minnesota / Canada border when I was around 13 years old in large canoes. 
The outfitters had dry powdered food for us to survive on.

Rained 10 of the 13 days.
Not pleasant...but canoeing 5-10+ miles a day the the next campsite does warm you up and give you a serious appetite.

The powdered food was barely palatable...but we were hungry like teens are and did not complain.  (Well not too much...well a lot...you know the way teens are...LOL!)

We fished the entire time but it was not the right time for fishing...or we were not in the right places.

However, late into the trip, near the end...one of the teens caught a Large Northern Pike.  Quite a fight it put up.

Another teen had snuck some butter so he could eat the nasty powdered eggs/pancakes the outfitter provided.  He still had a whole stick in his pack and volunteered it all.
A different teen was a big fisherman and scaled and cleaned this monster for us.
(Thank God, that stuff grosses me out.)

We cast iron pan fried it right on top of the red hot coals of the fire as night descended.  Luckily, we still had some salt & pepper left...actually a little salt and a lot of pepper.

And we were so hungry...we just cooked it until it smelled good and was lightly flaky.

So, thoroughly soaked for days, sick of the nasty outfitter food, we fried this Pike...heavy on the black pepper.

MY GOD...I HATED fish back then...even more than eating dirt...but I swear to GOD...it was the best meal I had eaten in I do not know how long.  It was big enough that all of us were satiated.

Maybe it was because we were starving.
Maybe it was because we cooked it over a real campfire.
Or maybe fresh Northern Pike is plain GOOD eating.  (My thought.)

Maybe all of the above...but definitely...it was not overcooked...we were too hungry to wait...probably medium rare.

YUMM!!!

Best fish I ever had!

If all fish was that good...

(My Mom cooked fish to well past well done...or we had smelly fish sticks.)

So...I am what I am.

Anyway...I hope you enjoyed my story.

Fresh fish is Best.
Fresh fish when you are starving is Great.
Fresh fish cooked in real butter but not overcooked when you are starving is Ambrosia!

Marc Damon wrote:

You have to do some cardio to make up for it. You know, bump your heart rate and all that for a while so you burn a few calories. I have an idea... Go drink some coffee!

I shoveled snow like a motherfucker earlier.

Koryn Locke wrote:

I shoveled snow like a motherfucker earlier.

Other than being closer to me.... That's yet another advantage of FL. No snow! Cardio there is swimming in the ocean or running on the beach - both while checking out all the hot bodies lying on the sand!

Marc Damon wrote:

Other than being closer to me.... That's yet another advantage of FL. No snow! Cardio there is swimming in the ocean or running on the beach - both while checking out all the hot bodies lying on the sand!

I never learned how to swim!

Wildcat Photography wrote:
---snip----
Anyway...I hope you enjoyed my story.
---snip---

i did enjoy the tale! i can imagine you guys out there.
sounds like a scene from a movie.
holy hell i've never done anything like that.
and no, i've never gutted a fish.
i could probably figure it out, as long as theres no organs i'm gonna easily puncture and ruin the rest of the meat.

Robb Mann wrote:
Jalepanos, mushrooms, bacon, eggs, swiss, rye bread.

that sounds like an awesome sammich!

Koryn Locke wrote:

I never learned how to swim!

I swim like a fish. Wanna learn?

Paolo Diavolo wrote:
Theres nothing to eat in my house, and when I say nothing I mean nothing.

p.s. I already have booze.

I had to at this

Paolo Diavolo wrote:

i did enjoy the tale! i can imagine you guys out there.
sounds like a scene from a movie.
holy hell i've never done anything like that.
and no, i've never gutted a fish.
i could probably figure it out, as long as theres no organs i'm gonna easily puncture and ruin the rest of the meat.

Thanks.

I hope my long Posts were not distracting.

Just wanted to get you thinking about cooking some fish.

Do you have campfires often?  Here's and idea if you do.
(This can also work on the grill too...especially with a grill on low heat you can add a wood smoker box with water soaked hickory, oak, fruit wood, etc. with the grill lid closed...to add a flavor.)

Get a piece of slate or a smooth rock about 1-2 inches thick or so.
Even a slice of granite, marble, soapstone, etc. (like a kitchen counter top scrap) or  cast iron. 
Thoroughly oil or butter to top of it and place the fish scale side down on top of it.  Spice the fish/seafood any way you want. 
Place it right on the fire's coals (or grill rack).
Let it slow cook until done.
(Note:  Depending on whether how thick the rock/cast iron is, fire/grill temp, filet thickness, etc. will affect the cooking time.)

I am sure there are others that will put my fish cooking skills to shame...and I hope they will chime in and give you even better advice on how to do it.

And enjoy!

Just remember to buy good fresh fish.

Mac Wolff wrote:
Tater Tots

I like to fry my tater's