The Food Thread

1168169171173174

Comments

  • lmckenney24lmckenney24 Sugar Hill, GAPosts: 743
    bbiggs said:
    I've heard about this place.

    Have you ever ordered anything from there?
  • bbiggsbbiggs Posts: 5,258
    bbiggs said:
    I've heard about this place.

    Have you ever ordered anything from there?
    I have not, but a close friend has done it for a long time. Gets 9-10 lbs of seafood delivered each month. He just told me about it and I had some, so I can attest to the quality. It’s excellent. I’m going to sign up. 
  • bbiggsbbiggs Posts: 5,258
    Oh, and it rotates all the time, so the type of fish you get will change. Not always the same. 
  • lmckenney24lmckenney24 Sugar Hill, GAPosts: 743
    bbiggs said:
    Oh, and it rotates all the time, so the type of fish you get will change. Not always the same. 
    I'll have to look into it. 

    I can get decent seafood down here from a guy who ships it in every Friday. My issue since moving here is no whole belly fried clams. I've been craving those for 2 years.
  • bbiggsbbiggs Posts: 5,258
    bbiggs said:
    Oh, and it rotates all the time, so the type of fish you get will change. Not always the same. 
    I'll have to look into it. 

    I can get decent seafood down here from a guy who ships it in every Friday. My issue since moving here is no whole belly fried clams. I've been craving those for 2 years.
    I need to make baked clams soon. One of my favorites. 
  • Jearlpam0925Jearlpam0925 Deep South PhillyPosts: 12,238
    Eggcellent of Cape May's finest all around.

    Reverse sear every time on these ribeyes.


  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,173
    I have never done the reverse sear....tempted to try but it is so tough.  The method I normally use makes steaks just how we love them.  (But, there is always "better" - so need to try at some point.)
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 30,426
    Never tried it or heard of it. No char but those fuckers got some juice busting at the seams 
  • Jearlpam0925Jearlpam0925 Deep South PhillyPosts: 12,238
    edited July 27
    No? I suck at cooking steaks any other way. To me it's the best way to control the cook so I don't burn the shit out of them. A grill is essentially a box oven so I'll put them on the highest grate from the heat and get them to about 110 degrees. Then I'll tent them with foil while blazing the burners, throw em back on for about a minute a side maybe baste in some butter if I'm using a skillet.
  • The JugglerThe Juggler Behind that bush over there.Posts: 37,334
    Fajita. Sunday.
    Happy. Juggler. 


    chinese-happy.jpg
  • Cliffy6745Cliffy6745 Posts: 30,426
    Sweet fucking Jesus 
  • Jearlpam0925Jearlpam0925 Deep South PhillyPosts: 12,238
    Someone whip out the Nikon for these beauts?
  • GlowGirlGlowGirl New York, NYPosts: 1,238
    You know what fucking day it is 


    Pass on the oysters. But yes please on the crab legs. Love them. 
  • GlowGirlGlowGirl New York, NYPosts: 1,238
    Fajita. Sunday.
    Happy. Juggler. 


    Holy crap!!!  That looks fantastic. What a feast. 
  • The JugglerThe Juggler Behind that bush over there.Posts: 37,334
    We got leftovers till Thursday!
    chinese-happy.jpg
  • Cliffy6745Cliffy6745 Posts: 30,426
    GlowGirl said:
    You know what fucking day it is 


    Pass on the oysters. But yes please on the crab legs. Love them. 
    Those were some monsters. Haven’t had king crab legs more than a couple times.
  • Cliffy6745Cliffy6745 Posts: 30,426
    We got leftovers till Thursday!
    I’d make sandwiches out of that 
  • The JugglerThe Juggler Behind that bush over there.Posts: 37,334
    Appropriate beer for you there, Cliffy
    chinese-happy.jpg
  • GlowGirlGlowGirl New York, NYPosts: 1,238
    We got leftovers till Thursday!
    I bet. I made a pork tenderloin tonight. Didn’t take photos. But I have a lot leftover. May have to make some pork fajitas tomorrow night. Maybe get some mango salsa to put on them. I’m trying to be creative with my leftovers. 
  • Cliffy6745Cliffy6745 Posts: 30,426
    Appropriate beer for you there, Cliffy
    City to shore? All I do. Can’t complain. 
  • mcgruff10mcgruff10 New JerseyPosts: 23,503
    Fifty little necks ready for the  grill
    I'll ride the wave where it takes me......
  • FifthelementFifthelement LotuslandPosts: 6,431
    Everything looks so frakkin good.  Yum!
    "What the CANUCK happened?!? - Esquimalt Barber Shop
  • eddieceddiec Posts: 3,230
    You know what fucking day it is 


    That just screams summer. 
    I haven't had crab legs in ages, now I'm on a hunt.
  • FifthelementFifthelement LotuslandPosts: 6,431


    New Zealand-style beef, mushroom and cheddar meat pies.
    "What the CANUCK happened?!? - Esquimalt Barber Shop
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,173
    Oh yeah those look great
    The love he receives is the love that is saved
  • ed243421ed243421 Posts: 6,841
    Yup

    recipe?
    The whole world will be different soon... - EV
    RED ROCKS 6-19-95
    AUGUSTA 9-26-96
    MANSFIELD 9-15-98
    BOSTON 9-29-04
    BOSTON 5-25-06
    MANSFIELD 6-30-08
    EV SOLO BOSTON 8-01-08
    BOSTON 5-17-10
    EV SOLO BOSTON 6-16-11
    PJ20 9-3-11
    PJ20 9-4-11
    WRIGLEY 7-19-13
    WORCESTER 10-15-13
    WORCESTER 10-16-13
    HARTFORD 10-25-13









  • deadendpdeadendp Northeast OhioPosts: 9,871
    Those look fabulous!
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • hedonisthedonist standing on the edge of foreverPosts: 21,647
    Yes, recipe please! Hopefully it’s simple and the dough doesn’t need to homemade. 
  • GlowGirlGlowGirl New York, NYPosts: 1,238


    New Zealand-style beef, mushroom and cheddar meat pies.
    Those look amazing. Muffin tins are great. I use them to make mini meat loaves with mashed potato frosting. But I am with everyone here - recipe?
  • Cliffy6745Cliffy6745 Posts: 30,426
    New Zealand has a lot of things going for it, but meat pies might be the best. Recipe!
Sign In or Register to comment.