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The Pescetarian

Hey y'all,
 
Not too long ago I had an epiphany. Except for a craving for a cheeseburger now and then I really don't eat meat. It's not that I don't like the taste of bacon, pork chops, chicken, brisket, et.al. I do, but I find myself eating a more healthy balanced diet of veggie's and seafood. 
 
Dig it.
 
http://en.wikipedia.org/wiki/Pescetarianism
 
I reckon it really started for me a few years ago. Went to the doctor for a checkup and it was revealed my blood pressure was too high, my cholesterol was too high, and I was carrying around way too much weight for my size. The witchdoctor was only interested in pedaling his drugs to me and engaging me for repeated and often visits to the waiting room. Screw that.
 
I then made the decision to lose the weight and at the same time get my cholesterol in line along with lowering my blood pressure without spending the rest of my life on drugs. How did I do it?
 
Easy. I quit eating the stuff that I really didn't need. I cut out the sugar, lowered the amount of salt I used, quit eating eggs, bacon, deep fried foods, meats of all kind, anything in a box or a can, and all processed food crap. My cholesterol and blood pressure dropped like a rock and the weight fell right off. It was enlightening to say the least and I did it without having to take a bunch of damn drugs. 
 
The other day I made a bunch of meatballs for the Sandwich of the Month Thread. After I made the meatball sammich I asked myself why I did that. I don't know. I don't crave meat. I didn't even think it tasted all that good. I mean it did taste good but it wasn't anything I'd go out of my way to eat again. So why bother anymore?
 
So it got me thinkin' about what I eat most on an everyday basis. I love tacos but it occurred to me that I mostly load my tortillas up with onions, garlic, chiles, shrimp or fish, or just whatever veg I have laying around. Cabbage? You bet. Goes great on a taco. Why not?  These days I also find myself looking at labels. Yellow dye #5? Get outta' town. Why is that sheeit even necessary?
 
So this thread is going to be dedicated to all 'thangs more or less healthy. A pescetarian lifestyle if you will, because that is what I am. 
 
Y'all got some hippy healthy food stuff to posty up? Well this is the place to do it. Quinoa? Whole wheat bread? Sprouts? Bring it all. But bring the heat too!
 
Here ya' go....
 
Texas Gulf Brown shrimps are in season. 16/25's.
 

 
Made up some coleslaw with shredded cabbage, cilantro, chopped chile's (look like thai's but who knows), just a little sea salt, olive oil based mayo and Mae Ploy sweet chile sauce.
 

 
I picked up a little Lodge cast iron griddle that fits perfectly on my Lodge Hibachi grill. Why? Because I like fire! But I don't really care for all the spooky stuff emitted from wood fire or charcoal.
The griddle 'thang just works and its just dang cute too.
 

 
A little squirt of canola oil was all that was needed.
 

 
Just look at 'em! Juicy, sweet, and tender shrimps. (Note the just made hot sauce, that's for another thread)
 

 
I will say that I've always had an addiction to cheese and I find it difficult to not put it on taco's. So we got a corn tortilla with a little shredded cheddar, the coleslaw, and the shrimps. Before eating I splooged the just made mango hab sauce all over it.
 

 
Have mercy!
 
This is what I crave.
 

 
I eat like that so I can look like and do this.
 

 
So all you seafood and veggie lovers, posty up whatchoo' got. Bring on all your healthy hippy food pornz.
 
 
 
 
 
 
 

I gotz to post these.
 
I'm in love with this little griddle.
 

 
And for no dang reason, a shot of the taco with mango/hab sauce.
 

 
Healthy food never tasted so good!
 
Click to expand...
I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...
 
I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(
 
Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:
 
The fry on what part of the meal?


the fish ... looks deep golden to me.

very appealing.
He's used to seeing sous vide fish n taters.


was moved by sous vide taters, sous vide fish is excellent however.
I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...
 
I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(
 
Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:


Not really ... tend to use my CI wok ...

I have a tiny one I bought to do tempura shrimp in, but it's less than awesome ...

Tucked away somewhere there's a george foreman fryer that spins the basket after to make it healthier ...

all make the house stink, though ...

i need to go have capt curt's grouper fingers soon.
 
Thick cut of fish. Floured and beer batter coated then fried for 6 minutes at 150 C(302)  drained, paper towel and into a warm oven with the door just cracked for 5 minutes.  Finished at 190 C(374)  for 2 minutes.  Batter mix has some sugars in it to add to colour due to caramelisation.
 
Times will vary.  Gotta eyeball the fish as it's cooking and know the right time to pull it.  First fry cooks the fish, oven helps release some moisture and final fry crisps up the batter.
 
Lol, just realised it's a revesre sear for fish and a fryer!  Damn you Boss and your new fangled ways :D
 
Times will vary.  Gotta eyeball the fish as it's cooking and know the right time to pull it.  First fry cooks the fish, oven helps release some moisture and final fry crisps up the batter.
 
Lol, just realised it's a revesre sear for fish and a fryer!  Damn you Boss and your new fangled ways :D


I was thankful and decided against pointing that out, lol ...
 
Deathtosnails said:
I'm sure GM has a fryer tucked away in his gadget storage facility.  But does he use it? Probs like me...
 
I pull mine out twice a year.  Stinks up the house with the smell of fried fish for days :(
 
Sous vide taters? hmmm, thinking wallpaper paste on that one :rofl:
Click to expand...
Fry outside, the only way I fry now!
 
Leftovers but still seafood :)
 
Lobster roll made from 1 full tail and 8 claws....this is all that was left from 6 live cold water lobsters. 
 
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Deathtosnails said:
Thick cut of fish. Floured and beer batter coated then fried for 6 minutes at 150 C(302)  drained, paper towel and into a warm oven with the door just cracked for 5 minutes.  Finished at 190 C(374)  for 2 minutes.  Batter mix has some sugars in it to add to colour due to caramelisation.
Click to expand...
I make my fish and chips in a very similar way. I don't put them in the oven in the middle though. I pat them dry with paper towels before returning to the hotter oil. My batter is made with Guinness which has sugars in it that give it that color too. Funny thing is, real UK fish and chips is not made with beer at all. I think they use seltzer.
 
Me too. And nobody ever tells me I must try it, when I ask ...

It's so striking in aesthetics that I'm intensely drawn to it - but I just don't imagine it to be tasty, or pethaps, of pleasing texture ... I mean, the little suction bumps must feel weird on the tongue, right? ...
 
It you told me it was like butter it would be more appealing to me. It could be just the looks... I have to try one day.
 
The Hot Pepper said:
Squid/octopus always looks chewy to me. Is it? Had calamari but not like that.
Click to expand...
 
 
In my case no. Although it is a firm flesh, if well cooked, nice texture is achieved. The secret is to "scare" 2 or 3 times for a few seconds
 
Scare here is called, when is immersed in boiling water around 15 or 20 sec every time and out of water.... immersed again, usually are 3 times. afetr boliled around 30 mins. Octopus depend the size... Maybe 50 mins or more in pieces 2 pound weight or more big. When I can easily puncture the fork is ok
grantmichaels said:
Me too. And nobody ever tells me I must try it, when I ask ...

It's so striking in aesthetics that I'm intensely drawn to it - but I just don't imagine it to be tasty, or pethaps, of pleasing texture ... I mean, the little suction bumps must feel weird on the tongue, right? ...
Click to expand...
 

You should try!!!
 
Is exquisite for me. Only add salt to the water while cooking, Before you prepare as you want. made in salad like I made, is awesome.
 
grantmichaels said:
Me too. And nobody ever tells me I must try it, when I ask ...

It's so striking in aesthetics that I'm intensely drawn to it - but I just don't imagine it to be tasty, or pethaps, of pleasing texture ... I mean, the little suction bumps must feel weird on the tongue, right? ...
Click to expand...
 
You don't feel the suckers at all.  It's a pretty fun texture really.  It can be way chewy and sort of rubbery if not cooked properly though.  It's definitely worth trying.  
 
Boiling for a long time works, but it can get too soft.  In Greece they literally beat the octopus on rocks to tenderize.  I wanted to try sous vide to ensure a texture between chewy and too soft, and I achieved that.  I just ate it too plain to really be exciting.  Next time I'll make some sort of salad like Cypreshill1973 did.
 
I might have to take a swipe ... sounds similar to blanching ...

Long cook - equilibrium brine, first, or ? ...
 
Boiling for a long time works, but it can get too soft.  In Greece they literally beat the octopus on rocks to tenderize.  I wanted to try sous vide to ensure a texture between chewy and too soft, and I achieved that.  I just ate it too plain to really be exciting.  Next time I'll make some sort of salad like Cypreshill1973 did.


i feel an natural inclination towards biryani or paella ...
 
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