food The Pescetarian
- Thread starter texas blues
- Start date
That JHP BGP is tha shizzlelips I tell ya!
I'm not a fan of kabob's.
Why?
Because the sheeit you stick on 'em all have differnt' cooking times.
The ideal temps and char on one is not the ideal on teh' othern'.
But that looks like it worked well indeed senor.
I'd hit the hell out of those.
And for the record, one of the bestest 'thang's one could ever eat is black cod aka sable fish.
Grilled or seared.
Seductive, succulent, and surely sex on a plate.
Shirley.
Why?
Because the sheeit you stick on 'em all have differnt' cooking times.
The ideal temps and char on one is not the ideal on teh' othern'.
But that looks like it worked well indeed senor.
I'd hit the hell out of those.
And for the record, one of the bestest 'thang's one could ever eat is black cod aka sable fish.
Grilled or seared.
Seductive, succulent, and surely sex on a plate.
Shirley.
You control that by cutting the pieces the sizes that it takes to come done together my man ...
grantmichaels said:
Yeah well sorta'....
I can grock to the idea but the reality of it plumb evades me.
I reckon I think in terms of it as if I was woking.
I wouldn't toss in the shrimp the same time as the veggies.
Also, no interplay really happens between items ...
Nothing wong w/ a skewer of veg, another of pineapple, and a bunch of meat-with-onion spacer one's ...
Nothing wong w/ a skewer of veg, another of pineapple, and a bunch of meat-with-onion spacer one's ...
I'm with salmon cakes on this one. I always seperate meats and veggies on their own skewers.
FreeportBum said:
Yup - trying to cook skewers with multiple items on it usually means one of those things is burnt and the other is raw. Vegs on one skewer, meat on the other. Throw em in a bowl and toss once finished.
I parboil my green pepper squares because it seems to help w/ the indigestion ...
That's not a big deal in my house, because there's round-the-clock hot water available on the counter - leftover from my loose leaf tea exploration some years ago ...
I don't like heated cherry tomatoes, personally, so I can't say much about them - other than that I stopped burning the roof of my mouth when I dropped the maters from my kebobs ...
As long as I pick the right sized onion, I can make a mixed kebobs that meet my spec ...
I really like having all three meats, personally ... I'll usually make some w/ boneless pork ribs and some with chicken thighs, in addition to steak ...
I took my wires out the other day, and I guess I'll have to make some, now, following the next grocery trip ...
That's not a big deal in my house, because there's round-the-clock hot water available on the counter - leftover from my loose leaf tea exploration some years ago ...
I don't like heated cherry tomatoes, personally, so I can't say much about them - other than that I stopped burning the roof of my mouth when I dropped the maters from my kebobs ...
As long as I pick the right sized onion, I can make a mixed kebobs that meet my spec ...
I really like having all three meats, personally ... I'll usually make some w/ boneless pork ribs and some with chicken thighs, in addition to steak ...
I took my wires out the other day, and I guess I'll have to make some, now, following the next grocery trip ...
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!
Pulling this forward for our beloved snootchie huuvaire ...
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!
Pulling this forward for our beloved snootchie huuvaire ...
I am...
But your humble servant.
And si senor.
The red king was like last meal death row goodnessess.
along with deep fried oysters.
cheeseburgers.
shrimp tacos.
DUCK!
But your humble servant.
And si senor.
The red king was like last meal death row goodnessess.
along with deep fried oysters.
cheeseburgers.
shrimp tacos.
DUCK!
So then, how does one treat the defrosted meat? ...
Let it warm on counter, microwave it, hit it w/ quick searing heat wok hei style, or ?
Let it warm on counter, microwave it, hit it w/ quick searing heat wok hei style, or ?
Anniversary dinner aji tuna with greens from the garden:
I haven't rechecked yet whether I like tuna, but it looks nicely cooked ...
grantmichaels said:
Negative.
Let ithaw in the fridge. overnight.
Dunk in boiling water for 5 seconds.
Pull crab from shell and toss into a bowl of one stick of melted butter and the juice of one whole lemon.
Feed it to your gal with toasted parm garlic bread.
That's my best date night but chicken fett is a close second.
It's going down ... thanks!
G'day Bro's! Yeah, so the TB wanted some Kiwi fush and chups. I r'member this from my local chuppy neext to my school when I was just a wee lad.
Got me some Kiwi beer from up north on the Big Island (South Island for anyone not a Kiwi) on the West coast. Coal mining land. That made up the batter for the oysters and a bug peece of rockling. Had some Dutch Cream taters for the chups.
This was a plate of pure Kiwi fush and chups!
Truple cooked chups (simmered until cooked, low temp oil, high temp oil), flour, salt and birds eye chulli dredge, beer batter, same for the oytsers (Kiwi staple bro's!), 3 puckled onions and some lemon off the tree.
Was totally chocie eh! Ut's a bug feed for one hungry bloke and bloody good with a nice hoppy beer (not pictured) or suxteen. hehehehe.
Here's the guts.
Got me some Kiwi beer from up north on the Big Island (South Island for anyone not a Kiwi) on the West coast. Coal mining land. That made up the batter for the oysters and a bug peece of rockling. Had some Dutch Cream taters for the chups.
This was a plate of pure Kiwi fush and chups!
Truple cooked chups (simmered until cooked, low temp oil, high temp oil), flour, salt and birds eye chulli dredge, beer batter, same for the oytsers (Kiwi staple bro's!), 3 puckled onions and some lemon off the tree.
Was totally chocie eh! Ut's a bug feed for one hungry bloke and bloody good with a nice hoppy beer (not pictured) or suxteen. hehehehe.
Here's the guts.
Hand's down the best plate I've seen in a while, FOR ME, from you ...
I'm intensely interested in the fry details!
Not used to seeing that deep a golden from home equipment ...
well-played.
CHEERS!
I'm intensely interested in the fry details!
Not used to seeing that deep a golden from home equipment ...
well-played.
CHEERS!
The fry on what part of the meal?