food The Pescetarian
- Thread starter texas blues
- Start date
mrs. blues and her gang of office whores all went out to supper at our favorite sushi joint, Edoko, which is in Frisco.
I wasn't invited.
But my dear sweet wife brought me home a treat.
Seamless Roll. It's our favorite. Its a snow crab stuffed roll that is deep fried, hence the name seamless, that is then topped with more snow crab sauced with a sriracha like mayo and topped with shishito chile wheels.
Came with a few condiments. L to R is Eel sauce aka kobejaki, wasabi, and soy sauce.
The kobeyaki is sorta like teriyaki on steroid's. Its rich and decadent and you want more of it like cocaine.
I splooged in more sriracha in the container.
I swear you can't stop poundin' these into your piehole.
In fact its so dern good that this is the kind of thing you eat till you're bloated and then eat more until you're sick!
They must put drugs in this sheeit. I love it!
Its good to be married to mrs. blues.
She feeds me goodern' hell.
I wasn't invited.
But my dear sweet wife brought me home a treat.
Seamless Roll. It's our favorite. Its a snow crab stuffed roll that is deep fried, hence the name seamless, that is then topped with more snow crab sauced with a sriracha like mayo and topped with shishito chile wheels.
Came with a few condiments. L to R is Eel sauce aka kobejaki, wasabi, and soy sauce.
The kobeyaki is sorta like teriyaki on steroid's. Its rich and decadent and you want more of it like cocaine.
I splooged in more sriracha in the container.
I swear you can't stop poundin' these into your piehole.
In fact its so dern good that this is the kind of thing you eat till you're bloated and then eat more until you're sick!
They must put drugs in this sheeit. I love it!
Its good to be married to mrs. blues.
She feeds me goodern' hell.
Are you sure it wasn't imitation snow crab (kamaboko crab), that's what they use at most Japanese joints. I'm sure you'd know of all people, but that must have been a higher end joint.
Even the classy joints here have the crab stick in the California roll, and the green dyed fake wasabi. Unless you go to the crazy expensive places.
Even the classy joints here have the crab stick in the California roll, and the green dyed fake wasabi. Unless you go to the crazy expensive places.
The Hot Pepper said:
That is for true on the fake crab/surimi.
If Edoko is using it then I am completely fooled.
Surimi doesn't shred like real snow crab does but a smart sushi guy could certainly figure out how to do it.
I don't like the fake/surimi because they load it up with all kinds of crap like HFCS and other sheeit.
The fake wasabi doesn't bother me because as much as I'd like the real deal wasabi, I don't wanna' pay for the real deal.
I want something that I know and am familiar with and the green horseradish is fine for this application.
Then again, I should really look at the dyes and crap that is used to give it that green color.
Thanks THP for bringing that to light.
Now I'm bummed about what I'm really eating that I didna' know'd about.
Assholio!
I just know they can use the imitation crab for all the crab stuff... I ordered a soup that had a crab cake and an egg on top, I asked if it was real crab, she said imitation. I said no thanks on the crab cake, yes on the egg.
The Japanese use a lot of artificial flavors and colors and stuff. Ever see their candies and snacks? And they love their McD's and Coca Cola!
They turned the word MSG into umami, and we ate that shit up like it was gold!! LOL (Though I'm not afraid of it. It's in all their sauces and mayo).
I'm sure the teriyaki is all HFCS. I'm very selective at Japanese joints.
-Assholio
The Japanese use a lot of artificial flavors and colors and stuff. Ever see their candies and snacks? And they love their McD's and Coca Cola!
They turned the word MSG into umami, and we ate that shit up like it was gold!! LOL (Though I'm not afraid of it. It's in all their sauces and mayo).
I'm sure the teriyaki is all HFCS. I'm very selective at Japanese joints.
-Assholio
You speak the truth.
Japanese love their additive's that taste like other stuff that its supposed to be.
Why? I dunno'.
Maybe because here its Americanized and they think thats what we want.
Real deal Japanese ain't like that.
A damn shame.
I rescind my Assholio comment.
Japanese love their additive's that taste like other stuff that its supposed to be.
Why? I dunno'.
Maybe because here its Americanized and they think thats what we want.
Real deal Japanese ain't like that.
A damn shame.
I rescind my Assholio comment.
They like it there too. The bright colors and all. Some kamaboko they dye bright pink or yellow like it's a birthday cake and the fake crab goes back hundreds of years.
Scroll though this and you just won't eat Japanese anymore. Looks what's in the pink ginger and wasabi.
http://naturallysavvy.com/eat/asian-food-sushi-ingredients
Japanese is full of crapola I usually avoid it.
I know, it's not just Japanese food, but they are the ones who seem to do a lot of this and don't try to hide it. They color and flavor pretty much everything. Pink ginger, orange crab, green wasabi... makes you wonder about the fish.
Scroll though this and you just won't eat Japanese anymore. Looks what's in the pink ginger and wasabi.
http://naturallysavvy.com/eat/asian-food-sushi-ingredients
Japanese is full of crapola I usually avoid it.
I know, it's not just Japanese food, but they are the ones who seem to do a lot of this and don't try to hide it. They color and flavor pretty much everything. Pink ginger, orange crab, green wasabi... makes you wonder about the fish.
The Hot Pepper said:
I hate you.
How am I 'posed to eat this sheeit now?
I won't.
THP ruined my life.
True story.
Sincerely,
Assholio
Assholio
Thats it.
I'm gettin' drunk to drown my sorrows.
Bastige.
On second thought.
I'm going to bed.
I'm already drunk and need a pillow.
I'm gettin' drunk to drown my sorrows.
Bastige.
On second thought.
I'm going to bed.
I'm already drunk and need a pillow.
G I think you're 
Some hippy food for you I ate last night.
Veggie ragout.
Whole garlic cloves, onion, jalapeno's, roma toms, button mushrooms, yellow squash, olive oil, sea salt and cracked BP.
A little dusting of grated parm is all it needs.
Eatin' this stuff more often than not allows me still have cheese burgers, sushi, and such ever now and then.
Note. A diet heavy on the veggies and little else will turn you into a fart factory with beaucoup horsepower.
I been burnin' methane all morning.
Some hippy food for you I ate last night.
Veggie ragout.
Whole garlic cloves, onion, jalapeno's, roma toms, button mushrooms, yellow squash, olive oil, sea salt and cracked BP.
A little dusting of grated parm is all it needs.
Eatin' this stuff more often than not allows me still have cheese burgers, sushi, and such ever now and then.
Note. A diet heavy on the veggies and little else will turn you into a fart factory with beaucoup horsepower.
I been burnin' methane all morning.
So it was dried and rehydrated cod?
And now for your culinary entertainment and enjoyment I present to you...
CFS
Chicken Fried Steelhead
Or is it steelhead fried steelhead?
Dammit Jay! You and yer' stinkin' foody foo foo ebonical spainglio amish speak!
Went to the local Try-N-Save and got a side of steelhead trout. Wanted salmon but it was all off shore farmed crap that didn't look good at all. They even had some of last year's frozen Alaskan sockeye. That sheeit never freezes well and after a year its discolored, burnt, and funkified. No matter.
So I've had this idee in my noggin' rollin' around with the spinning pea up there about whoopin' up some CFS aka chicken fried steak but instead of pounded steak use fish. What about the cream gravy? You can't have CFS without cream gravy! But sorry cream gravy, u no speaky speaky teh language of teh fish. What to do? Magic 8 Ball says..."kill 4 beers and wing it."
Here's how it went down.
I put Black Betty on medium heat and while she was heatin' up I whirred & stirred together Mexican crema, lime zest, lime juice, and kosher salt and put it into a splooge bottle. Then I took 2 filet's from the tail end of the flank and put the rest away for later. You want the thinner pieces. I skinned 'em and then tossed them into a bowl of jalapeno ranch. Real CFS uses milk but ranch is better. Trust. Then I dredged in flour. Good to go.
Got em' going in about 1/8" of canola oil.
Frying food doesn't always mean bad and unhealthy. You just have to use the right oil at the right temp.
These got a most excellente' crust on 'em and none of it came off.
Took the fish out and drained on paper towels. Very little oil was left on the fish at all.
I poured on some DEFCON 2 and used a pastry brush to spread it around evenly.
My smeller was tellin' me it was incredible and delicious.
After doing that I realized I made a crucial error. CFS usually has sides. Mashed tates. Green beans. Corn. Whatever. I didna' even think about that and the fish now looked lonely and forsaken on the plate. Dumbass me.
So I decided to Save Fish Tacos.
Comal'd up some of mrs. blues tortilla flour tortilla's, and just a wee bit of shredded cheese, shredded cabbage, and splooged on some of the lime crema I whooped up earlier.
I'm a maniac for this sheeit!
And no limp tortillas for this vato. I like to be liking them on the crispy side.
So really all I did was cook fish CFS style. Sorta'. With adjustments ya' know.
I'ma come up with a proper looking version with a more correct plate presentation. Maybe not with the traditional sides but something that pairs better with fish. Like cucumber salad, roasted finger tates, and sauteed kale with balsamic vin. You know. Hippy stuff.
And lemme' say a 'thang about DEFCON 2.
Screw them chicken wang lovers! I don't eat chicken.
Put it on fried fish and it'll change your life.
I ain't lyin' y'all!
I saw visions of el coyote and mescalito boy sitting around a campfire with Don Juan atop a high desert mesa.
True story.
CFS
Chicken Fried Steelhead
Or is it steelhead fried steelhead?
Dammit Jay! You and yer' stinkin' foody foo foo ebonical spainglio amish speak!
Went to the local Try-N-Save and got a side of steelhead trout. Wanted salmon but it was all off shore farmed crap that didn't look good at all. They even had some of last year's frozen Alaskan sockeye. That sheeit never freezes well and after a year its discolored, burnt, and funkified. No matter.
So I've had this idee in my noggin' rollin' around with the spinning pea up there about whoopin' up some CFS aka chicken fried steak but instead of pounded steak use fish. What about the cream gravy? You can't have CFS without cream gravy! But sorry cream gravy, u no speaky speaky teh language of teh fish. What to do? Magic 8 Ball says..."kill 4 beers and wing it."
Here's how it went down.
I put Black Betty on medium heat and while she was heatin' up I whirred & stirred together Mexican crema, lime zest, lime juice, and kosher salt and put it into a splooge bottle. Then I took 2 filet's from the tail end of the flank and put the rest away for later. You want the thinner pieces. I skinned 'em and then tossed them into a bowl of jalapeno ranch. Real CFS uses milk but ranch is better. Trust. Then I dredged in flour. Good to go.
Got em' going in about 1/8" of canola oil.
Frying food doesn't always mean bad and unhealthy. You just have to use the right oil at the right temp.
These got a most excellente' crust on 'em and none of it came off.
Took the fish out and drained on paper towels. Very little oil was left on the fish at all.
I poured on some DEFCON 2 and used a pastry brush to spread it around evenly.
My smeller was tellin' me it was incredible and delicious.
After doing that I realized I made a crucial error. CFS usually has sides. Mashed tates. Green beans. Corn. Whatever. I didna' even think about that and the fish now looked lonely and forsaken on the plate. Dumbass me.
So I decided to Save Fish Tacos.
Comal'd up some of mrs. blues tortilla flour tortilla's, and just a wee bit of shredded cheese, shredded cabbage, and splooged on some of the lime crema I whooped up earlier.
I'm a maniac for this sheeit!
And no limp tortillas for this vato. I like to be liking them on the crispy side.
So really all I did was cook fish CFS style. Sorta'. With adjustments ya' know.
I'ma come up with a proper looking version with a more correct plate presentation. Maybe not with the traditional sides but something that pairs better with fish. Like cucumber salad, roasted finger tates, and sauteed kale with balsamic vin. You know. Hippy stuff.
And lemme' say a 'thang about DEFCON 2.
Screw them chicken wang lovers! I don't eat chicken.
Put it on fried fish and it'll change your life.
I ain't lyin' y'all!
I saw visions of el coyote and mescalito boy sitting around a campfire with Don Juan atop a high desert mesa.
True story.
Looks good TB. Pan frying photo doesn't look helathiest thing ever, but neither so unhealthy if cooked cooked as you said.
Btw he knows how to shoot 30-40 times better than me.
That dish btw reminded me that i should cook our baccalà alla Vicentina (maybe it's the most famous dish of my city), demands more skill than my usual simple dish. Since i want to follow traditional style i must use lots of oil and no hot stuff (forgive me but i've never cooked that so i can't risk, it's quite expensive too).
She? Afaik Rawk is a he...geeme said:Looks yummy, essegi - one of those comfort food types.
But, admittedly, I'm thinking we need to get you and Rawk together on the photo stuff. Maybe if you shoot at an acute angle and she shoots at an obtuse angle, a straight pic will mysteriously result.
Btw he knows how to shoot 30-40 times better than me.
That dish btw reminded me that i should cook our baccalà alla Vicentina (maybe it's the most famous dish of my city), demands more skill than my usual simple dish. Since i want to follow traditional style i must use lots of oil and no hot stuff (forgive me but i've never cooked that so i can't risk, it's quite expensive too).
Essegi said:Looks good TB. Pan frying photo doesn't look helathiest thing ever, but neither so unhealthy if cooked cooked as you said.
She? Afaik Rawk is a he...
Btw he knows to shoot 30-40 times better than me.
That dish btw reminded me that i should cook our baccalà alla Vicentina (maybe it's the most famous dish of my city), demands more skill than my usual simple dish. Since i want to follow traditional style i must use lots of oil and no hot stuff (forgive me but i've never cooked that so i can't risk, it's quite expensive too).
jajajajajaja....Rawk is a womern.
I reckon the best way to describe CFS to you would be milanesa.