rkymtnman
Well-Known Member
those just look more natural than the ones at our supermarket. sucks. we're going to our farmers market tomorrow luckily
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
Justin-case
Well-Known Member
Pork chop?
rkymtnman
Well-Known Member
standing rib roast aka prime rib. just one bone though. slightly under 4lbs
.The Outdoorsman.
Well-Known Member
The fuck you call me? Also yeah man pork chop sounds good
xtsho
Well-Known Member
You guys must be light eaters. I could eat that by myself in one meal.
1 more hour and I can take my wine out of the freezer.
lokie
Well-Known Member
Last edited:
I've drank quite a bit of that Starborough. It's not a bad wine. I don't let it freeze solid, just 2 hours when I forget to put it in earlier. Today was some Oyster Bay that @Tangerine_ got me started on LOL
drsaltzman
Well-Known Member
It’s hard to find a “bad” sauv Blanc.
It’s such an expressive grape.
It’s such an expressive grape.
drsaltzman
Well-Known Member
Yes on the cod and beer.Fried crispy cod in beer batter, or as we call it “kibbeling”, 10-buck family bag:
View attachment 5159336
I drove 30miles to get it from a small old fishing town, super fresh, best kibbeling in NL.
View attachment 5159354
Also got some smoked salmon and this smoked mackerel. My car smells so good nowView attachment 5159341
It’s just candy…
View attachment 5159350
View attachment 5159356
Hell no on the mackerel.
Smoked. Pickled. Sushi’d. Fried.
Nah-uh.
Sickest I ever been was on a mackerel boat out of Sheepshead Bay jigging for those motherfuckers in the middle of winter. I’d rather do that again than eat one of ‘em.
xtsho
Well-Known Member
drsaltzman
Well-Known Member
.The Outdoorsman.
Well-Known Member
I still have the keys to the winery. And your pool? On my way babes.. Could be 8-12 hours
xtsho
Well-Known Member
$5 a bottle at the grocery store. Can't beat the price. I've never tried it either. I only drink reds.
Sativied
Well-Known Member
I drooled a little opening the package…
Made some yogurt mayo mustard dill dressing with extra mustard dill dressing + roasted black mustard seeds, little koriander+cardemom+laos+salt+pepper+ fresh lemon juice. Salmon on bed of various lettuces, cherry tomatoes, grated carrot, red onion, and cucumber.
BarnBuster
Virtually Unknown Member
“Don’t Eat Before Reading This,” by Anthony Bourdain
The late chef’s 1999 essay about working in Manhattan restaurants. “Gastronomy is the science of pain,” he writes. “It was the unsavory side of professional cooking that attracted me to it in the first place.”
rkymtnman
Well-Known Member
one thing he said that i follow is dont' eat swordfish. they are full of worms.“Don’t Eat Before Reading This,” by Anthony Bourdain
The late chef’s 1999 essay about working in Manhattan restaurants. “Gastronomy is the science of pain,” he writes. “It was the unsavory side of professional cooking that attracted me to it in the first place.”www.newyorker.com
Are there worms in swordfish?
In all, 18 parasite taxa were recorded from 99% of the swordfish examined, including 1 mesoparasite (copepod), 2 ectoparasites (monogeneans), and 15 endoparasites (one digenean, four cestodes, eight nematodes, and two acanthocephalans; Table 2)
rkymtnman
Well-Known Member
hey @Sativied , isn't smoked eel still kinda popular in the Netherlands?
we have this here, based in denver. really great salmon too.
Fresh, Hot Smoked Salmon
Freshness is kind of a big deal with salmon. That’s why we marinate and hot smoke ours shortly after it leaves the water and seal it up right away.
honeysmokedfish.com