food The Pescetarian

Even if you had to pay 20 bones + shipping its still a good deal when you think about all the $ you'd save on store bought tortillas.
 
The onliest reason I still buy the corn torts is I get lazy but am becoming less so and while I eat corn torts 99% of the time, I much prefer wheat flour torts. I more or less quit eating those because of all the damn carbs and crap oils and junk in them.
 
This afternoon I'm going to try making wheatz but using yeast as a leaven which should give it a nice chew but maybe a little more airy. Kinda' like a super thin light flat bread. Its all cool and the gang.
 
I'm thinkin'...
 
yeast
sugar to start the yeast
h20
70% whole wheat flour
30% King Arthur bread flour
olive oil
sea salt
 
I got some little shrimps in the freezer to get rid of too and have some hoisin left so maybe that and make some chile garlic slaw with pineapple to go with.
 
I am absolutely diggin' the whole Tex-Asian 'thang. I ain't had it in a good long while but Korean bulgogi tacos with kimchee slaw are the 2,000 pound JDAM bomb.
 
Smart!
 
Sounds good dude. Are you eating eggs? If you make that Korean shrimp taco with kimchi slaw, throw a sunny side up egg on top. To mimic the Korean bim bop... and just cuz it sounds off the chain.
 
All this talk of Kimchi makes me want to dive in the batch I have in the fridge. made with habs and yellow ghost for the heat, it is a rather picante' kimchi. :D
 
All righty then y'all.
 
Got the good thang/bad thang goin' on tonight.
 
Bad ~ I made the whole wheat dough too wet and it stuck to the wax paper in the tortilla press.
 
Good ~ I rolled 'em out with the french pin.
 
Bad ~ I over served mysef' in the hosky department and they came out amoeba/artisan style but not like a real tortilla. More like a flat bread.
 
Good ~ They were killer! Nothing like that cheap store bought cardboard tasting sheeit. 
 

 
Diced some onion and browned 'em up in Black Betty and tossed in some bay shrimps and hoisin and tossed it on the whole wheat chingaderra with some chile garlic pineapple slaw. 
 

 
This will rock you!
 

 
I ain't lyin' y'all. The texture of the slaw and the asian style flavors wrapped up taco style is a100% mind fuck!
 
You really do want this!
 

 
Hear me now, 'bleed me later, make this style your own and you too will be addicted. It's like crack, only mo' betta' and legal too.
 
THP mentioned an egg up in they 'thang.
 
I thought about that before but nah, I don't do eggs much these days. But take his advise for true y'all. I had a burger from a Japanese food truck a while back that had a lightly fried egg on it that perfectly complimented the savory spicy eel sauce and wasabi that the meat was paired with. It was pretty damn killer. Experiment with that sheeit y'all!
 
Who's next?
 
Bring on all y'all's veggie/seafood/healthy/hippy sheeitness! 
 
That does sound dang tasty, TB. Only.... only.....
 
Ok. I was spoiled rotten having grown up in an area where you could stick a line with a chicken neck in the water and end up with a free crab feast. I was also spoiled rotten having grown up in the same area where you could go down to the docks early and get a passle o' shrimps right off the boats as they came in with their haul. And not tiny little bitty things, neither. In fact, the first time I even saw them little teeny things, I was mind boggled - shrimp even come that size?!?!? Wow. Somehow, to me, shrimp that size aren't shrimps at all - amongst other things because I have never, ever seen them fresh. Ever. Only seen them frozen or canned. Nowhere near as good and flavorful as the stuff off the boats. Can't help but to wonder if those things aren't grown in a petrie dish. But, I concur, gooder'n nuthin. Mix that with Asian goodness like you've done, I'm sure I'd eat 3 or 4 of them.
 
Gemme, they are found in bays only, not the ocean or Gulf. In the west coast bays up to Alaska, and over in Chesapeake Bay. Bay shrimp aka grass shrimp, or common grass shrimp.
 
A lot of times caught for bait.
 
Looks good TB! Amoeba tortilla? Jay taught you well.
 
Ah - that 'splains it. Although I've lived in CA and traveled up and down the coast a bit, I never stopped close enough to look into a bay. I hope they're a lot tastier fresh than they are canned or frozen. While everything is tastier fresh, the bigger shrimp seem to keep their flavor better when frozen than the small ones do.
 
Here you go TB. Just a spoiler pic here. The rest of the story is in my glog. http://thehotpepper.com/topic/43217-jeff-hs-2014-glog-family-photos/?p=922418
 
 
20131211_191737.jpg
 
Wendy's called.
 
"Wheeeeeere's the fish?"
 
LOL.
 
Okay, I see it. Kinda.
 
That pheesh don't need no sriracha. 
 
Probably plenty hot with Jeff's powder on it and the spud's.
 
Pickled stuff on it is a nice touch.
 
And the dude baked his won baguette. He's even got a dadgum baguette baking pan!
 
Shinola x 2.
 
Jump back and kiss yo' 'sef 2 times Jeff!
 
The Hot Pepper said:
Wendy's called.
 
"Wheeeeeere's the fish?"
 
LOL.
 
Okay, I see it. Kinda.
Click to expand...
 
Always a critic. Here it the piece I didn't eat. Lunch tomorrow. :D 
 
20131211_202740.jpg

JayT said:
Where's the Sriracha?  The TB is not going to be pleased.
Click to expand...
 
Sriracha is reserved for stir fry night with the kinchi. You have to take it easy with that stuff, you know they shut the plant down over the smell.  :banghead:
 
Eat your veggie's chidren's.
 
Whole head of cauliflower and baby carrots with just a little drizzle of olive oil in Black Betty and in the oven @325f for an hour.
 
Before.
 

 
At about the 50 minute mark I splooged on some Mae Ploy Sweet Thai Chile Sauce and crumbled goat cheese and back in for another 10 minutes.
 
The after.
 

 
Have mercy!
 
Mae Ploy is one of those items I always keep on hand. I have yet to put it on any 'thang that it just doesn't make mo' betta'. That with the melty goat cheese...you won't want to share this stuff!
 
Savory and succulent and the carrots melted in my mouf' with roasty goodness.
 

 
What could possibly make this any better?
 
Tho' down some jalapeno ranch! (that's right. I put that sheeit on ever 'thang)
 

 
Cauliflower is just one of numerous veggies that make a great vehicle to experiment with different flavors and roasting it is just too dang easy!
 
 
 
texas blues said:
Eat your veggie's chidren's.
 
Whole head of cauliflower and baby carrots with just a little drizzle of olive oil in Black Betty and in the oven @325f for an hour.
 
Before.
 

 
At about the 50 minute mark I splooged on some Mae Ploy Sweet Thai Chile Sauce and crumbled goat cheese and back in for another 10 minutes.
 
The after.
 

 
Have mercy!
 
Mae Ploy is one of those items I always keep on hand. I have yet to put it on any 'thang that it just doesn't make mo' betta'. That with the melty goat cheese...you won't want to share this stuff!
 
Savory and succulent and the carrots melted in my mouf' with roasty goodness.
 

 
What could possibly make this any better?
 
Tho' down some jalapeno ranch! (that's right. I put that sheeit on ever 'thang)
 

 
Cauliflower is just one of numerous veggies that make a great vehicle to experiment with different flavors and roasting it is just too dang easy!
Click to expand...
Cauliflower is great. I love it mashed or puréed. Another good one is chop it up into florets, dip in egg and then a bread crumb/pecorino mix and roast them In the oven with olive oil until crispy. I can crush an entire head of cauli this way.
 
Husker21 said:
Cauliflower is great. I love it mashed or puréed. Another good one is chop it up into florets, dip in egg and then a bread crumb/pecorino mix and roast them In the oven with olive oil until crispy. I can crush an entire head of cauli this way.
Click to expand...
 
Much obliged for bringing up the mashed 'thang. I keep trying to remind myself to do that. I reckon the mashed cauli would also be good casserole style with the bread crumb/pecorino or even asiago baked over the top.
 
mrs. blues ordered me to SAVE QUESO this morning.
 
I made the queso.
 
She did the scrammie's and biscuits.
 
Sriracha + queso = 'dern guud!
 
There's a biscuit under there somewhere.
 

 
I rarely eat eggs any more but when queso is involved, I'll abuse an egg for the cause.
 
Some little squids, totani (todarodes sagittatus), calamari, codfish. Then onions, tomato parsley and other.
Unfortunately not shrimps nor mussels, they'd have been great here.
 
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