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food-bev 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!

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I can make a sammich out of anythang!

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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?
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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.
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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.

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More to come, along with more drinking. weeeeeeeeeeeee............
 
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