Looks good to me, and I can tell from the final picture that it came together nicely in the end!
food The Pescetarian
- Thread starter texas blues
- Start date
grantmichaels said:
Like wild rabid wolf sex in my mouth it was.
True story.
Homemade chile powder is the onliest way to go.
And the lime zest makes it all e'splode like a flavah' dong x 10.
Are you freakin' kidding me? How did I miss this? WoW!!!texas blues said:Coulda' shoulda' posted in the burrito thread but nah....
Lane snapper.
Ancho chile powder/cayenne/lime juice/zest rub/marinade.
Flat topped with just a wee bit of olive oil.
Crappy pic.
Screw y'all I just got this camera!
The snapper, black bean, shredded cabbage, pepper jack scheeze, squeezin'z n' pleazin's of fresh lime all
on a JayT'd mic'd flour tortilla.
Yeah, I went there.
Pic does no justice to this 'thang.
Truly "push grandma down the stairs in her wheelchair" worthy.
Bonus!
I got leftovers!
I'm hesitant to beef bomb the pescatarian thread, but I want to leave this somewhere for TB ...
http://www.allenbrothers.com/allen-brothers-genuine-japanese-ribeye.html
There's the real deal, yo ...
http://www.allenbrothers.com/allen-brothers-genuine-japanese-ribeye.html
There's the real deal, yo ...
grantmichaels said:
I call BS on that.
Japanese sushi guy pal of mine tells me that now in Canada, Japanese are producing Kobe style beef from herds there.
He's a pretty dang knowledgeable guy when it comes to sushi, beef, and all 'thangs Japanese.
He also tells me that he as to "'mericanize sushi so Americans will eat it and that most Japanese would show
much disdain, fear, and loathing at what we think is sushi in this country.
Notice. that Allen Bros. didn't call it Kobe or Kobe style.? Or an even more nefariously, Wagyu?
The marbling certainly looks Kobe style but why would they omit the actual source?
And $255 for 2 10oz steaks?
Like P.T. Barnum said..." there's a sucker born every minute...."
I literally set out to get a TB Seal of Approval on some grub an hour ago, wait til you see it!
I'm cooking cold-smoke some fish since yesterday. Now it keep 26 hours into the smoker. I think that finish it in 36 hours.
I put the sawdust winouth choarcal. I turned sawdust and over placed sawdust pretty way to stifle combustion. Closing the locks of the smoker, the combustion became very slow and without any heat. I must replace the sawdust every 4 or 5 hours.
It worked better than expected.
I put the sawdust winouth choarcal. I turned sawdust and over placed sawdust pretty way to stifle combustion. Closing the locks of the smoker, the combustion became very slow and without any heat. I must replace the sawdust every 4 or 5 hours.
It worked better than expected.
TB - Have you done grilled cheese on the griddle yet?
Cold smoked fish was fail!!! No good.
I dont know if was the kind of sawdust or what... The flavor was bad. I think that the fish better be hanging, but not horizontaly for cold smoked. The fishes have ejected juices that keep on the surface of the fish during the smoke(looking wet). Maybe this a causal of bad flavor. I think it would be better than the liquid drop. Maybe a fish with fats be necesary to cold smoke. it was dry
I dont know if was the kind of sawdust or what... The flavor was bad. I think that the fish better be hanging, but not horizontaly for cold smoked. The fishes have ejected juices that keep on the surface of the fish during the smoke(looking wet). Maybe this a causal of bad flavor. I think it would be better than the liquid drop. Maybe a fish with fats be necesary to cold smoke. it was dry
Ashen said:my wife made this up while I was working, Sole and potato gratin. Green Grace Scotch bonnet sauce and some dill mustard.
Double post worth senor!
Not a super fan of sole but scheezy fish looks plate lickable.
Some would claim much fear and loathing for combining cheese and seafood but not me.
Been doing it since the womb I reckon.
In fact one of the best sammich's I've ever eaten was a beer battered deep fried halibut with melted cheddar and bacon.
Add a tomato slice, squeezin' of lemon, and tartar.
Start the party!
Rummaging through the freezer I came across 2 red king crab legs I had bought for mrs. blues.
That was like months ago.
She's outta' town now.
Too bad for her.
I'm makin' king crab taco's later tonight.
That was like months ago.
She's outta' town now.
Too bad for her.
I'm makin' king crab taco's later tonight.
Oh snap!
p.i.m.p.
Chukchi Sea red king is the best on the planet.
There is no argument or ambiguity.
At one time I was able to buy it by the case wholesale when I worked in Alaska.
Nowadays I pay premium price but its still worth it.
I'm drinkin' so pics will most likely come manana.
But they will come.
There is no argument or ambiguity.
At one time I was able to buy it by the case wholesale when I worked in Alaska.
Nowadays I pay premium price but its still worth it.
I'm drinkin' so pics will most likely come manana.
But they will come.
Chukchi Sea red king is the best on the planet.
There is no argument or ambiguity.
At one time I was able to buy it by the case wholesale when I worked in Alaska.
Nowadays I pay premium price but its still worth it.
I'm drinkin' so pics will most likely come manana.
But they will come.
late night, after hot tub, w/ the aussie's ...
There is no argument or ambiguity.
At one time I was able to buy it by the case wholesale when I worked in Alaska.
Nowadays I pay premium price but its still worth it.
I'm drinkin' so pics will most likely come manana.
But they will come.
late night, after hot tub, w/ the aussie's ...