Oh man.how did you cook the veggies moose? Tempura batter with those veggies would of been perfect.probably be a little salty though.oh I want Japanese tempura shrimp and chicken now.you always make me hungry! I know I'm not the only one lol
Yep, tempura beer-batter onion rings, zucchini sticks, mushrooms, and more would ALL be very good (and decadent in re. to our prescribed diet).But we just deep-fried the fish and spuds, 'hawk. The rest of the items were in the salad that accompanied it all.Oh man.how did you cook the veggies moose? Tempura batter with those veggies would of been perfect.probably be a little salty though.oh I want Japanese tempura shrimp and chicken now.you always make me hungry! I know I'm not the only one lol
You should definitely get back into it. I mean even, even if it's just a hive or two. No different than a small scale cannabis cultivation hobby, in that you'll have a personal stash of honey and some to sell.I took a college class and have raised bees.never used a smoker or a suit.ya really just gotta feel them out.been thinking about getting back into it.its expensive as all hell but manuka honey is literally the bees knees
Yeah my buddy that we gifted an apiary about 15 years ago says he wants to get back in the game.im a bit rusty but I'll do it.still got knowledge up in the ole noggin.You should definitely get back into it. I mean even, even if it's just a hive or two. No different than a small scale cannabis cultivation hobby, in that you'll have a personal stash of honey and some to sell.
I hate to say it, but I prefer Crystals Honey, which is based out of New York, over the local stuff I find here. Whatever they're doing, they're doing it right!
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In other news, I bit into a date today, something I eat on a daily basis, and it turned out to be the former home of a worm. Lets just say the texture was a bit off lol. Fear not, though, it has not deterred me and I'll be back at it tomorrow, although with a bit more caution.
They can fly fresh halibut into anywhere they wish, but at the moment, fresh, not-previously-frozen halibut, up here, where we catch the buggers, is going for about $21 to $25/lb. in the store, and previously frozen giant red king crab, which is nowhere NEAR as 'giant' as they were in the later 1970s, is going for around $40 to $45/lb.Back in the day we used to get these awesome shark steak fillets for about $3 bucks a piece from an Asian store that's probably gone.best fish I ever had beside halibut.i was actually just a minute ago talking about halibut at a restaurant my uncle and I use to go.now I'm in one of the biggest agriculture places in probably the world.theres no way that halibut is fresh.and now I'm starting to think I shouldn't get the sushi the next town over! Lol
Had a snack of summer rolls this afternoon with my wife; veggies and shrimp/prawn in a classic spring roll wrapper.I can get king crab frozen for about $22 a lb moose.its not fresh but it does the job.damn now I wanna California roll.im pathetic lol
Yes, that rings a bell now. After you wrote that, I recall doing some reading, and we had an unopened bag of frozen tilapia, maybe 4-5 lbs. from Costco, and I donated it to the local food bank.@moose eater I might have been talking about the Omega 6 to Omega 3 ratio in tilapia. I'm no expert here but its always been one of the fishes that I've avoided.
Stripers are finally migrating up this way again so I hope to have my pole in the water by the end of the month. I think schoolies are already around, but I'm only looking for keepers (28 inches.)
Different crabs are processed differently, though there's some similarity between the snow crab/tanner crab and the king crabs. The snow crabs/tanner crab are smaller, so they don't require the large butchering stand that king crabs often used when I did that work.Oh yeah moose? I e seen those tins go up to like $40 or so.i gotta ask.how does it get processed?love to get some won tons and make crab rangoon.oh.now I think I see it.those crabs get pulverized. But I don't know how you could efficiently remove the shell and can it so fast.knowing you I'm sure there's a great story
we used to go to Hatteras to fish. back then, it was difficult to fish from the piers without catching 3 to 4 ft long sharks. we had never eaten shark, but an old boy we gave one to opened our eyes. he cut it up into steaks there on the pier & gave us a couple of them. "grill 'em just like pork" the man said. WOW!Back in the day we used to get these awesome shark steak fillets for about $3 bucks a piece from an Asian store that's probably gone.best fish I ever had beside halibut.
they look like giant salt-water ticks to me. still eat hell out of them, though...Ha ha! I knew you had a good story! On lsd? I'd freak out cause crabs remind me of spiders.
Shark meat should almost always e skinned immediately, or as close to immediately as possible. Soak the fillets or steaks in milk afterward, and then we've smoked, grilled, or fried them.we used to go to Hatteras to fish. back then, it was difficult to fish from the piers without catching 3 to 4 ft long sharks. we had never eaten shark, but an old boy we gave one to opened our eyes. he cut it up into steaks there on the pier & gave us a couple of them. "grill 'em just like pork" the man said. WOW!