food The Pescetarian
- Thread starter texas blues
- Start date
TB posted a lettuce wrap!
YOU HAVE REACHED THE END OF THE INTERNET. WAIT, ONE MORE PIC...
TB REMEMBER WHEN YOU (USED TO) LAUGH AT THIS?
NOW... YOU HAVE REACHED THE END OF THE INTERNET.
YOU HAVE REACHED THE END OF THE INTERNET. WAIT, ONE MORE PIC...
TB REMEMBER WHEN YOU (USED TO) LAUGH AT THIS?
NOW... YOU HAVE REACHED THE END OF THE INTERNET.
What a perty sight to behold. That is prolly your best food'eliscious post yet, 2nd only to your Queso post a couple years back. This one has all the beauty, Black betty, Garlic-Prawns, Pottery bucket full of Red godliness, Lettuce, and last but not least... The thumb ring.
I am glad you made Botophucket your bitch on this one!
I am glad you made Botophucket your bitch on this one!
The Hot Pepper said:
I knew you were going to pull that card.
Its still damn good comedy!
Hehe. You also made funna me once for organic ketchup and here you go making your own... but I dig this new style.
Lookin' good.
Lookin' good.
The Hot Pepper said:
Did I? I don't recollect that. But if I did.
Shame on me.
All that high fructose tomato sheeit they call "ketchup" is bunk and I'll never buy it again.
Folks need to realize that most anything you can buy commercially made at the store, you can make better at home.
Making this, or something similar, right now!texas blues said:Hey y'all,
Last night I axidently made some tartar sauce.
Olive earl based mayo, minced onion, dill pickle relish, and pickled chiltepin.
Note: the pickle relish listed yellow #5 so after this, I won't be buying anything with that stuff in it.
Then I axidently opened a can of pink salmon and axidently spilled in some minced onion, garlic, oats, chiltepin, cilantro, egg, sea salt, and coarse ground pepper.
Formed some little balls, about 2 oz each, got Black Betty fired up and drizzled a little canola oil in and then used the smash technique with the spatula to get a nice crust.
Sorta' lame pic.
Toasty'd up a wwwhole wwwheat slider bun on the comal and loaded it up.
A little tomato, tartar, cilantro and lime was all that was needed.
I ate it like dope!
Salute'!
I should be an expert by the time it comes to cook my shrimp and flounder then!Scoville DeVille said:
I saw a salad recipe in a magazine a number of years ago, and thought it could be morphed into a hot meal with shrimp. I was right. I make this whenever I can get good tomatillos and good shrimp, which isn't always possible in this area.
Onion, olive oil, and butter.... (just a little butter, so TB don't go getting all scary on us!) Let the butter get all melty and the onion soft.
Toss in some corn (sorry burns!), tomatillos, tomatoe, jalapeno, red bell pepper, garlic, and let that cook just a tad.
After this, I toss in some lime juice, High River's Tears of the Sun, aji panca powder, sea salt, thyme, cumin, oregano, basil, allspice, and/or whatever hits me at the moment. Let that simmer a bit, make a well in the middle, and toss in....
Gulf shrimps peeled and deveined.
Once the shrimps cook up, stir it all together and let it get comfy.
I used to serve this on rice, but now we just toss it in bowls and eat it more like a shrimp stew. Fair warning: hot tomatoes and tomatillos are really hot - be sure to let it cool a tad before eating, if you make it.
Onion, olive oil, and butter.... (just a little butter, so TB don't go getting all scary on us!) Let the butter get all melty and the onion soft.
Toss in some corn (sorry burns!), tomatillos, tomatoe, jalapeno, red bell pepper, garlic, and let that cook just a tad.
After this, I toss in some lime juice, High River's Tears of the Sun, aji panca powder, sea salt, thyme, cumin, oregano, basil, allspice, and/or whatever hits me at the moment. Let that simmer a bit, make a well in the middle, and toss in....
Gulf shrimps peeled and deveined.
Once the shrimps cook up, stir it all together and let it get comfy.
I used to serve this on rice, but now we just toss it in bowls and eat it more like a shrimp stew. Fair warning: hot tomatoes and tomatillos are really hot - be sure to let it cool a tad before eating, if you make it.
G ~ you absolutely did up those shrimps hot blue and righteous. The colors in the pic are poppin'! And that dish is about as healthy as it gets. Super wombat chingon!
Husker ~ you honor me with the salmon cakes. And you brought the capers!! I am lovin' that loooong time. Just look at those perfect patty's!
You guys ROCK!!!
Husker ~ you honor me with the salmon cakes. And you brought the capers!! I am lovin' that loooong time. Just look at those perfect patty's!
You guys ROCK!!!
No before or during pics, but here's tonight's seafood feast. Flounder fillets dipped in egg wash then breadcrumbs and pan fried, and grilled gulf shrimp seasoned with a little sea salt and jalapeno powder-
Dang I love seafood! Except mussels. lol
Dang I love seafood! Except mussels. lol
Meathead just made awesome improved!
Gimme' that stuff!
Gimme' that stuff!
I've got leftovers TB. Don't know how well they'll travel though lol.
The TB
Sorry TB, no Sriracha on this. But everythang else is super wombat chingon
Dig Y'all,
Clove of garlic, half a Hab, lamon zest and once it's all gettin happy some olive earl and lemon juice
Butterflied Banana prawns having a 20 minute bath
Outta the pan and into a bowl
The other players
Ready to go Y'all
Onto a whole wheat tore tillah
I chairman Mao'd the sheeeit out of it.
Sorry TB, no Sriracha on this. But everythang else is super wombat chingon
Dig Y'all,
Clove of garlic, half a Hab, lamon zest and once it's all gettin happy some olive earl and lemon juice
Butterflied Banana prawns having a 20 minute bath
Outta the pan and into a bowl
The other players
Ready to go Y'all
Onto a whole wheat tore tillah
I chairman Mao'd the sheeeit out of it.