food The Pescetarian

I got your stinkin' sheep swingin' right here!
 
Chukchi sea red king crab.
 
The bestest!
 
Bought this a while back for mrs. blues but she hasn't eaten it and she's outta' town.
 
Snooze you lose.
 

 
Without question the sweetest meat!
 

 
I defiled it by slappin' it on a flour tore tillah' with melted scheddar scheeze, shredded cabbage, and some
 
Ninja Squirrel Sriracha.
 
(btw Jay didja' get the 2 bottles I sent ya'?)
 

 
Hot chicks dig king crab taco's and thumb 'rangs.
 
True story.
 

 
That sheeit rocked.
 
Leftovers tonight!
 
 
And the Ninja Squirrel Sriracha is pretty dang good too.
 
Same heat as Huy Fong but a little more complex as it has other stuff in it.
 
But pretty dang guud!
 
grantmichaels said:
Nice ...
 
I'm not in the know on working w/ crab ...
 
Do you boil it, or ? ...
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Negative.
 
All king crab whether golden or red is already cooked.
 
Same for opelio aka snow crab.
 
They just don't keep after being caught and begin to rot quickly.
 
Most are caught and transferred quickly to a mother ship or like on some crabbers go directly from the cage
 
to a big boiling vat of seawater to be cooked.
 
They are then flash frozen.
 
I've loved king crab since first experiencing it in 1978.
 
The ideal way to eat it either thawed and cold or warmed just a bit.
 
The way I do it is thaw in the fridge.
 
Then with kitchen snips I cut up one side and down the other but leave a tiny nub of shell just to hold together.
 
Once all the crab is snipped, I dunk in a big pot of boiling water for 3-4 seconds tops!
 
Because, as I said, its already cooked and we're just warming it up.
 
Usually I do this for mrs. blues.
 
But with a twist.
 
Once I dunk all the crab, I shell it all and all of the meat goes into a big bowl.
 
Big honkin' chunks as seen in the previous pic.
 
That bowl having previously gotten a whole stick of butter that had been melted,
 
along with the juice of one whole lemon, and where all the crab is just sitting in it
 
getting happy.
 
While I do that, mrs. blues is in charge of the garlic/parm toasted french bread.
 
Once all is ready, she has me feed it to her.
 
That's DATE NIGHT 101.
 
The Hot Pepper said:
Those look great!!!

How the hell you like some waxy-ass raw non-pickled cabbage but not lettuce is beyond me!!!! :lol:
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Ya' know....
 
We all just like what we like.
 
I reckon the cabbage 'thang is not so much of a Mexican fish taco 'thang for me.
 
I'm hungarian, and I reckon it has more to do with that and what I grew up eating.
 
And but of course I like to be liking showing my disdain of lettuce.
 
I LOVE lettuce in a salad or even grilled romaine, but that's where it ends.
 
On burgers or taco's though, I'm an opinionated anti-lettuce asshole.
 
Ah come tome think of it, that statement is incorrect.
 
I'm mostly just an asshole.
 
Ahahaha!

Cabbage is like lettuce but it squeaks when you eat it and (the right) lettuce crunches. I think if you find the right lettuce you will like it. Ahhhhh who am I fooling? :lol:

I love me some slaw or pickled cabbage or kimchi.
 
The Hot Pepper said:
Ahahaha!

Cabbage is like lettuce but it squeaks when you eat it and (the right) lettuce crunches. I think if you find the right lettuce you will like it. Ahhhhh who am I fooling? :lol:

I love me some slaw or pickled cabbage or kimchi.
Click to expand...
 
Back in the early 70's when we lived on the farm down in the Rio Grande Valley there was a couple years
 
where we had 10 acres of cabbage.
 
BIG cabbages.
 
I remember my dear sweet ma and I and my brothers and sisters would think nothing of going out with a 
 
jack knife and hacking off a big wedge right out of the field and eating it.
 
It was wet and had a skunky yet sweet taste to it that was addicting.
 
Never have tasted cabbage like that since.
 
We also had several acres' in yellow onions, jalapeno's and one year tomato's.
 
Other years it was sorghum or cotton.
 
I hated living in the RIo Grande Valley.
 
But I loved living on the farm.
 
What were we talking about?
 
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Some cod with bok choy.  The rest of the family was out so I could add as much heat as I wanted.  JHP Chocolate Lave on the bok choy and Smoked Thai on the cod.
 
 
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