food Wild Game or Fish
- Thread starter JoynersHotPeppers
- Start date
Edmick said:Set out in search of some quail and rabbit today. Only shooting I did was pictures. This season has really sucked.
There are I reckon at least 99% of the human population on this planet.
That wish they had a day sucking as bad as yours.
There's a reason some folks refer to such locales in the pic as "God's Country".
Once you see it.
Breathe it.
You don't have to look for God anymore.
He's right there.
I totally agree. It's amazing just sitting on a rock sometimes listening to the silence and taking it all in. I live for it. Being lucky enough to actually shoot some birds and pt some meat in the freezer is just an added bonus. Was a beautiful day today too. Temps in the 70s with a light breeze.texas blues said:
The picture does it no justice either. The visual aspect is only one part of what makes it so breath taking. People that say they don't like the outdoors have no idea what they're missing. Going to vast places like this that have been virtually untouched by man is a very humbling experience.
Next time you need to post pics of the catch!!Edmick said:Thresher shark steaks over open fire.
Fresh caught Mahi right off the docks... A little sautéd onion, garlic, tomato, scotch bonnet going in the broiler.
Nice filet! Fish must have been at least 28 lbs.
Friday fish fry, hosers!
I didn't cook this particular fish tonight. But this guy (the fish, not my buddy holding the fish) was caught on the same trip as one of the wallies I fried for dinner.
If you listed real close, you can bear me telling him to hold it closer to the camera.
Wally, perch and wally cheeks, ready for dredging
Throw cheeks in oil, take a pic, pull them out.
Mmmm... Wally cheek... The perfect bite-size morsel for testing the oil temp.
Perch fillets usually don't even make it onto the dinner plate. As soon as they come out of the oil, they go straight into the mouth and make smiles, rolled back eyes and roof-of-the-mouth blisters.
The main event. Wally. I totally forgot to take pics of the inside. But trust that ikejime, once again, did the trick. ...moist, flaky, pure white heaven.
The coleslaw was shredded cabbage, Marzetti dressing, black pepper, ground celery seed, half a P. Dreadie bonnet and a pinch each of ground ginger and cardamom. I thought about making some home browns, but we had a lot of fish, so I figured it would just get in the way.
Now the freezer is fish free. I need to do something about that next week!
I didn't cook this particular fish tonight. But this guy (the fish, not my buddy holding the fish) was caught on the same trip as one of the wallies I fried for dinner.
If you listed real close, you can bear me telling him to hold it closer to the camera.
Wally, perch and wally cheeks, ready for dredging
Throw cheeks in oil, take a pic, pull them out.
Mmmm... Wally cheek... The perfect bite-size morsel for testing the oil temp.
Perch fillets usually don't even make it onto the dinner plate. As soon as they come out of the oil, they go straight into the mouth and make smiles, rolled back eyes and roof-of-the-mouth blisters.
The main event. Wally. I totally forgot to take pics of the inside. But trust that ikejime, once again, did the trick. ...moist, flaky, pure white heaven.
The coleslaw was shredded cabbage, Marzetti dressing, black pepper, ground celery seed, half a P. Dreadie bonnet and a pinch each of ground ginger and cardamom. I thought about making some home browns, but we had a lot of fish, so I figured it would just get in the way.
Now the freezer is fish free. I need to do something about that next week!
killin it! That's my style right thar. Slice me a lemon and fry me crinkle cut fries lol!
Fries are good (and yes, when I do fries, I do crinkle!) but there was so much fish that there would've been leftovers of one or the other. Not good.
I like lemon on some stronger flavored fish, but putting it on ice-fished fillets that were bled out seconds after being iced is like putting ketchup on a filet mignon. (I don't even know why I put the tarter sauce on the plate. I hardly used any.)
Fresh, cold water walleye has a delicate flavor like scallops or crab. The less flavor added, the better. IKE JIME, FTW!!!
Thank you for the compliments! I'll do my best to post more fish fries soon.
I like lemon on some stronger flavored fish, but putting it on ice-fished fillets that were bled out seconds after being iced is like putting ketchup on a filet mignon. (I don't even know why I put the tarter sauce on the plate. I hardly used any.)
Fresh, cold water walleye has a delicate flavor like scallops or crab. The less flavor added, the better. IKE JIME, FTW!!!
Thank you for the compliments! I'll do my best to post more fish fries soon.
Hybrid Mode 01 said:
Just reading this over again now. Jesus Christ. That's not even close to English.
This sentence was brought to you by the letters ESL and F.
Drugs must be kickin' in and shit.
I heard you were "listed" as a "bear" on a dating website.
The Hot Pepper said:
Goddammit.
plenty of fish 
The Hot Pepper said:
You're one of those folks whose humor I can recognize from a mile away. It's got a definite perverted dad joke kind of vibe to it. A clever pun or two takes the reader's mind on a quick walk straight into the toilet.
I like it.
edit: I tried to find a video of Clarence Boddicker saying "I like it!" after blowing up a 6000 SUX with an Omni Cobra Assault Cannon on YouTube, but I couldn't find one.
ain't easy bein cheesy
The Hot Pepper said:plenty of fish
I don't even know what that means.
I remember when I used to be "hip".
edit:
Yeah, I used to be hip. 