food The Drunken Chef

And a gorgeous sunday morning it is ya'll! Nuthin' fancy in The Blues Kitchen last eve other than the usual chaos and mayhem. Reckoned I'd do my own brand of anti-que. Got a couple of salmon tail filets and put the paietus to the cast iron. Toasted a burger bun, brought out the capers and remoulade and some tillamook cheddar...like sex on a plate ya'll!

IMG_1823.jpg


I can make a sammich out of anythang!

IMG_1825.jpg


Cheers ya'll!
 
damn you TB and all I got is some tilapia in the freezer....looks divine
 
Mmmmmm, tasty fishy!

TB may i ask you what difference (if there are any) there is with the tail compared to a normal chunky fillet? Does the flavour change any?
 
Novacastrian said:
Mmmmmm, tasty fishy!

TB may i ask you what difference (if there are any) there is with the tail compared to a normal chunky fillet? Does the flavour change any?

Tails tend to be more delicate and tasty. Actually the best part of most fish are the cheeks, that is if you can get the head.
 
texas blues said:
Tails tend to be more delicate and tasty. Actually the best part of most fish are the cheeks, that is if you can get the head.

LOL...thatz 2ez4me...

too many jokes, so little time...
 
Very pretty TB. I was eying some salmon this weekend, but decided against it since I already had so much else cookin'.
 
Teaser Pic

Here is the start of my Birthday dinner, 1 1/2 inch Ribeye currently marrinading with Garlic, Onion, Neil's pepper pepper, Peach Hab, Chocolate Hab, Tobasco Powders and a pinch of Sea Salt.

DSCF3676.jpg


More to come, along with more drinking. weeeeeeeeeeeee............
 
I want to see that seared nicely and R or MR inside! Not M or W! Do that thang justice!
 
Back
Top