Sounds tasty not sure how long to age that for maybe soak it in a brine instead of hangin it
Im thinking of makin' Some Chokoloskee Chicken Burgers with wild caught curlew of course and a side of manatee nuggets for good measure
contest Throwdown Smacktalk
- Thread starter JoeyK
- Start date
Sounds tasty not sure how long to age that for maybe soak it in a brine instead of hangin it
Im thinking of makin' Some Chokoloskee Chicken Burgers with wild caught curlew of course and a side of manatee nuggets for good measure
I will gladly join with the SoFlo posse, you guys always bring it with the top notch grub.. its lookin like Septembers entry is gonna be noob burgers, served up raw!!!
I'm picturing a regional competition someday. Like schoolyard Kickball, you pick the guy who can hit a home-run! Welcome, Wicked.
Careful with the manatee nuggets. I tried to cut the nuggets off of one of those before while snorkeling and It tried to drown me...I'm not saying it can't be done, just make sure you have a sharp pair of snippers. It's easier in the winter when they swim into our canals. They are easier to trap. You might want to stun them with a small outboard motor first, then strike hard before he realizes what happened. It sounds cruel, but really your just helping control the population!
Thanks for the kind words, TB. The open invitation stands if you are ever on the southern end of our peninsula. Perhaps on the way to the Keys, we're close!
No need to age 'em. Just pound 'em with a big hammer, like conch. A chainsaw could be useful also.
I'd count them, but they're not "registered voters"
I wanna see photos of that.
FD - Sounds like the turtle's in a state of torpor. I had this happen to me last year. Keep him on his back and let him wear himself out trying to flip over. 60% of the time this works every time. Now, if you can find a clutch of sea turtle eggs along the beach you'll have enough binding agent for that 200# burger!
Wicked... Welcome to the fold!
Kinky....
FD- I just heard they're having a petting zoo at the local Farmer's Market today. You're the distraction, I'll Heisman out two piglets. Just like last time.
Hey I may not be able to read, write or do math but I ain't stupid.
Yeah, the vets are just a bit arrogant, but we'll show them where that gets them!
I posted an outline a handful of pages back - make sure you put the appropriate amount of money in your teaser and final pics, don't get started until THP says so, and final pics have to be posted within 48 hours later. THP will post the official rules shortly before or just as he says "go!"
COOL! Lots of pics please!
Because despite all the talk, we really are curious about new foods and how they're cooked, etc.
Any chance you could actually do a side-by-side picture of ostrich and beef? We're still in the discussion phase of the throwdown so at this point we're still sharing.
Although we do have this little problem of newbies-v-veterans.......
We're probably all (or at least, mostly all) newbies when it comes to ostrich. Here's a pic of the packaged meat (bottom), next to 92% lean ground beef (top.) One thing I've read about cooking it is either a) cook it about 1/3 of the time you would cook beef, or b) incorporate fat or oil into the mix before cooking.
Geeme to avoid dry ostrich add a little ground pork. It will keep it moist and add flavor.
Wise men talk because they have something to say... fools talk because they have to say something...
Pork, shmork. Better than that is in the plan!
Does it count that I spent 6 months near BG for a project, oh, about 5 years ago?
Heck, it's only about 7 or 8 hours from here - it's all relative!TB, TB.... Conch is best raw, with lime juice and a touch o' your favorite hot pepper. Just gotta nudge them out so the meat isn't splatted. Skip the hammer!
For Paul...the picture might be a little fuzzy. I used a soft filter.
I think it's a girl. She just finished laying her eggs in the sand (delicious, by the way) when I caught her. Also she's wearing a bikini.
