It´s an older picture, 2 or 3 years. As I opened one oyster, I cuted so deep in my finger, that I never bought any oysters again. But sometime I think it´s time again?
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What Are You Eating Right Now!!!
- Thread starter sackoweed
- Start date
WIIIDZN
Well-known member
Thanks, the only thing I'm missing at the moment are these bamboo fibers, but I will try soon.
chilliwilli
Waterboy
The few times i ate them raw i was disappointed. I called them tequila snot because for me it was just salty lemony snot. But i also tried them breaded and deep fried and that was very yummy.
I only eat them raw, as far as I remember?
Birmaan
Well-known member
Fried very tasty as anything fried.
Also gratinated very good and classic.
Today there is another piece of meat.
Then come a few vegi days.
Luma Pork Belly Adobo Style
You are a good cook! Glad to see your skills man
goose is great! i haven't bagged one in several years, but i loved it! mom whipped it up with sweet potatoes, dressing, gravy, and rolls...gotta start hunting ducks/geese again...much less strenuous than climbing mountains & dragging a deer out that weighs dang near what i do...well, what i USED to weigh.Not very christmasy at all, although I had goose and trimmings last week
moose eater
Well-known member
Raw's preferred where oysters are concerned, each having their own flavors from specific origins if a person takes note. But breaded & deep-fried they can be pretty awesome, too.
That said, who ever concocted oyster stew was not a person who cared much for others. IMO.
Fresh oysters on the half-shell with deep-fried calamari, and a classic Caesar salad is where it's at for a healthy lunch.
Just don't buy commercially farmed oysters from where the farm is set up near a major shipping port. Never. There's a distinct difference in flavor between random harbor-laced low tide flavor containing the essence of bilges being emptied in port, and the flavor of clean fresh sea water in healthy filter-feeders. Word.
moose eater
Well-known member
Just had five 13-15-count wild-caught sauteed Patagonia Extra Large/Jumbo shrimp, de-shelled, and sauteed in butter, garlic and ground black pepper.
Awesome stuff!!
Awesome stuff!!
RobFromTX
Well-known member
Mezzo mix! Damnit i can believe they dont sell that here. Orange mixed with cola sounds so goodSome chicken-minis with potatoes, spinach and eggs... a glass of MezzoMix.
View attachment 18796448
View attachment 18796449
i like them any way i can get them. Oysters Rockefeller is great! i like grilling them in the shell too. drag them through hot garlic butter...
Lol, kind of strange huh.Mezzo mix! Damnit i can believe they dont sell that here. Orange mixed with cola sounds so good
It was called 'Spezi'(Spezial) back in our childhood/youth in the 80s/90s when you were ordering in a restaurant and wanted Cola mixed with Fanta. There is a product from a german brewery with this name:
There even is a counterpart to the CocaCola MezzoMix from Pepsi which is called SchwipSchwap. Don't you have that either!?
I like them all. ^^
moose eater
Well-known member
Organic romaine lettuce and baby spinach salad with sweet peppers, organic broccoli, organic mushrooms, organic zuchinni squash, homemade caesar dressing, crumbled/cubed gorgonzola cheese, crumbled quinoa & flax seeds crackers in place of croutons, and U15 wild-caught sea scallops sauteed in butter, garlic and black pepper, fried in their natural juices, and cut in half, then placed on top of the salad.
Pretty darned tasty!! Deluxe, even.
Smaller half of a recently bisected bone-in rib roast in the oven, doing a reverse sear roasting, starting out at 485 f. for 20 minutes, then reduced to 285 f. for an hour or so, until about 120 to 125 f. in the center of the thickest part.
Golden potatoes, bisected and placed flesh-side down in the drippings surrounding the roast, so as to absorb the drippings and brown nicely. May still have sufficient drippings for the classic Yorkshire pudding. We'll see.
Going to be a decadent day, but someone had to do it...
Pretty darned tasty!! Deluxe, even.
Smaller half of a recently bisected bone-in rib roast in the oven, doing a reverse sear roasting, starting out at 485 f. for 20 minutes, then reduced to 285 f. for an hour or so, until about 120 to 125 f. in the center of the thickest part.
Golden potatoes, bisected and placed flesh-side down in the drippings surrounding the roast, so as to absorb the drippings and brown nicely. May still have sufficient drippings for the classic Yorkshire pudding. We'll see.
Going to be a decadent day, but someone had to do it...
goingrey
Well-known member
Mezzo Mix sucks. It's like watered down cola. Bought it once as super expensive import soda, could have got many cans of much better Coke or Pepsi for the same price! Well at least two. Never again (never say never).
Today I ate hot dogs. Long sausage, small buns. Freud away.
Today I ate hot dogs. Long sausage, small buns. Freud away.
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