The Food Thread

FiveBelow

dankind said:

Highly recommend Red’s Best. 

Two frozen gulf shrimp options here: https://shop.redsbest.com/collections/frozen-products

A little BP in every bite! 

The Juggler

The wife is making stuffed peppers this evening. 

Get_Right

dankind said:

Highly recommend Red’s Best. 

Two frozen gulf shrimp options here: https://shop.redsbest.com/collections/frozen-products

I have always wanted to try mail order, but it makes me nervous for some reason. If I am going to spent 100s I like to see what I am buying.

Cliffy6745

F Me In The Brain said:

Cliffy6745 said:

Get_Right said:

Cliffy6745 said:

Have shrimp defrosting for this evening and yup....India.  

I definitely can't avoid farm raised completely, but do have some great fish spots and butchers in South Philly that have good stuff.

Yeah most of those bags of frozen shrimp are from Asia, but there are exceptions. It is possible to find US origin. Whole foods is pretty good for frozen fish/shellfish. We also tend to prefer the fresh stuff but will use the frozen for dishes like shrimp fried rice.

Yeah we’re doing a stir fry tonight. We almost always go fresh seafood but keep a couple frozen bags in the freezer for a pinch.

Where do you buy fresh skrimps?  They alive when you buy them or do they bring them from the shore?

I never see them where I'm at but I know you are close to the market.

I probably shouldn’t say they are always fresh, but anastasi’s is generally my spot. Go to the terminal for higher end stuff at times, but everyday stuff is always them

Fifthelement

Get_Right said:

Fifthelement said:

Get_Right said:

When you buy frozen fish fillets, check the country of origin.  Just say no to India, Thailand or Vietnam. 

Thanks. That’s good advice.  I usually buy local, fresh stuff, particularly with shell fish.  This was the first time trying basa fish.  Thinking I’ll stick with cod or halibut next time.  The texture is firmer.

Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed.  I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds.  Same with shrimp.

Thanks for the info in the thread.  I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.

Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.


Made my Mediterranean pasta tonight:

The Juggler

Fifthelement said:

Get_Right said:

Fifthelement said:

Get_Right said:

When you buy frozen fish fillets, check the country of origin.  Just say no to India, Thailand or Vietnam. 

Thanks. That’s good advice.  I usually buy local, fresh stuff, particularly with shell fish.  This was the first time trying basa fish.  Thinking I’ll stick with cod or halibut next time.  The texture is firmer.

Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed.  I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds.  Same with shrimp.

Thanks for the info in the thread.  I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.

Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.


Made my Mediterranean pasta tonight:

Oh boy. That looks great. What is all in it? 

Fifthelement

The Juggler said:

Fifthelement said:

Get_Right said:

Fifthelement said:

Get_Right said:

When you buy frozen fish fillets, check the country of origin.  Just say no to India, Thailand or Vietnam. 

Thanks. That’s good advice.  I usually buy local, fresh stuff, particularly with shell fish.  This was the first time trying basa fish.  Thinking I’ll stick with cod or halibut next time.  The texture is firmer.

Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed.  I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds.  Same with shrimp.

Thanks for the info in the thread.  I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.

Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.


Made my Mediterranean pasta tonight:

Oh boy. That looks great. What is all in it? 

@The Juggler

Olive oil

Tomatoes
garlic (so. much. garlic!)
italian parsley
Kalamata olives
artichoke hearts
green onions
lemon zest
feta cheese
served with spaghettini noodles

https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/

The Juggler

Fifthelement said:

The Juggler said:

Fifthelement said:

Get_Right said:

Fifthelement said:

Get_Right said:

When you buy frozen fish fillets, check the country of origin.  Just say no to India, Thailand or Vietnam. 

Thanks. That’s good advice.  I usually buy local, fresh stuff, particularly with shell fish.  This was the first time trying basa fish.  Thinking I’ll stick with cod or halibut next time.  The texture is firmer.

Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed.  I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds.  Same with shrimp.

Thanks for the info in the thread.  I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.

Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.


Made my Mediterranean pasta tonight:

Oh boy. That looks great. What is all in it? 

@The Juggler

Olive oil

Tomatoes
garlic (so. much. garlic!)
italian parsley
Kalamata olives
artichoke hearts
green onions
lemon zest
feta cheese
served with spaghettini noodles

https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/

Thanks. Is it served cold?

Fifthelement

The Juggler said:

Fifthelement said:

The Juggler said:

Fifthelement said:

Get_Right said:

Fifthelement said:

Get_Right said:

When you buy frozen fish fillets, check the country of origin.  Just say no to India, Thailand or Vietnam. 

Thanks. That’s good advice.  I usually buy local, fresh stuff, particularly with shell fish.  This was the first time trying basa fish.  Thinking I’ll stick with cod or halibut next time.  The texture is firmer.

Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed.  I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds.  Same with shrimp.

Thanks for the info in the thread.  I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.

Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.


Made my Mediterranean pasta tonight:

Oh boy. That looks great. What is all in it? 

@The Juggler

Olive oil

Tomatoes
garlic (so. much. garlic!)
italian parsley
Kalamata olives
artichoke hearts
green onions
lemon zest
feta cheese
served with spaghettini noodles

https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/

Thanks. Is it served cold?

No. The oil, garlic, shallots, parsley, and tomatoes are warmed about a minute.  Pasta is hot.  By the time you eat it it, it’s around room temp.  Don’t overheat leftovers or all the cheese will melt.  I usually do about 40-45 seconds.  It’s very light and refreshing.  Btw, do not rinse your pasta.  You want the oil to adhere to the starches.

F Me In The Brain

Wait....do you ever rinse pasta?
(Ahhhhh!)
This is a point of contention between myself and anyone I see rinse their pasta.
Also, pouring perfectly good olive oil into the water.
WTF?!

Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce 

Oil the pasta after it is out, if that is part of the plan 

This is non negotiable!
:rofl:

Fifthelement

Breakfast is leftover potato latkes and eggs over-easy with chipotle mayo.

eddiec

F Me In The Brain said:

Wait....do you ever rinse pasta?
(Ahhhhh!)
This is a point of contention between myself and anyone I see rinse their pasta.
Also, pouring perfectly good olive oil into the water.
WTF?!

Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce 

Oil the pasta after it is out, if that is part of the plan 

This is non negotiable!
:rofl:

If I'm doing pasta for two people or less I don't strain it. I just pull it out the water and put it straight into the sauce about 2-3 minutes before it's done.

F Me In The Brain

eddiec said:

F Me In The Brain said:

Wait....do you ever rinse pasta?
(Ahhhhh!)
This is a point of contention between myself and anyone I see rinse their pasta.
Also, pouring perfectly good olive oil into the water.
WTF?!

Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce 

Oil the pasta after it is out, if that is part of the plan 

This is non negotiable!
:rofl:

If I'm doing pasta for two people or less I don't strain it. I just pull it out the water and put it straight into the sauce about 2-3 minutes before it's done.

Yes, I don't strain, either.  Always right out of the water, just depends on the amount and size of the pot as to what utensil I will deploy.
Also, I salt the fuck out of the water.

I'm a pasta snob, of sorts, I guess.

Fifthelement

I’m glad that we are in accordance regarding proper pasta preparation lol  And I the salt the fuck out of the water too!

mcgruff10

Venison off the grill.  

F Me In The Brain

Fifthelement said:

I’m glad that we are in accordance regarding proper pasta preparation lol  And I the salt the fuck out of the water too!

Nice!  🙂

mcgruff10 said:

Venison off the grill.  

Looks great!!!

josevolution

Spanish Pernil or pork shoulder, potatoes & salads for tonight’s dinner, I’ll make a picadillo to top the pork slices..

Cliffy6745

josevolution said:

Spanish Pernil or pork shoulder, potatoes & salads for tonight’s dinner, I’ll make a picadillo to top the pork slices..

Oh yeah! Pics later please

F Me In The Brain

Oh holy pernil!
My grandma (straight from PR) made a ridiculous one.
Mine are always "ok".
I'm sure yours is gonna be great!

lmckenney24

Birthday tradition having Woodmans Fried Clams. Wife suprised me having them shipped in. Damn good.