Mmm. Not sure I've had that, but have tried so many things I can't be sure. Certainly not something I've had a lot. Our sushi chef was amazing when we lived in CA and went every Friday night....he would buy at the fish market Friday AM with "what can I shock them with" in mind. When I go to a good place one of the first things I check is on the engawa supply. I want it lightly chopped/salted & not torched. That is something my dude got me used to eating every week. Another thing that I love which many sushi eaters thing is gross is ankimo. Will eat that pretty much any way. For that matter, liver of fishes is something I tend to really enjoy.
Engawa being the chewy part of Hirame? Yeah not a fan of the monkfish liver although my son loves it. Same with squid guts, my kid loves it.
Mmm. Not sure I've had that, but have tried so many things I can't be sure. Certainly not something I've had a lot. Our sushi chef was amazing when we lived in CA and went every Friday night....he would buy at the fish market Friday AM with "what can I shock them with" in mind. When I go to a good place one of the first things I check is on the engawa supply. I want it lightly chopped/salted & not torched. That is something my dude got me used to eating every week. Another thing that I love which many sushi eaters thing is gross is ankimo. Will eat that pretty much any way. For that matter, liver of fishes is something I tend to really enjoy.
Engawa being the chewy part of Hirame? Yeah not a fan of the monkfish liver although my son loves it. Same with squid guts, my kid loves it.
Gambs no love for oysters? Dude they are amazing! I love all shellfish/seafood.
Don't hate 'em...just don't get it. Slightly fishy, a little salty...no desirable mouth-feel...what's amazing about that?
I can't stand oily fish like bluefish and mackerel but some people swear by them. I puke at the sight of mayo but my buddy dips his french fries in it. To each their own!
I like roasting corn in the oven better than boiling it. I take the raw cob and spread it with a little butter and seasoning. Then I wrap it in foil and put it in the oven at 425 for 40 minutes. It comes out great. The butter melts into it as it cooks.
0
F Me In The Brain
this knows everybody from other commets Posts: 30,614
edited July 2021
Excellent Sorta how I grill when I do it that way.
Yes. I got the idea from grilling. But since I don't have access to an outdoor grill I decided to use the oven. I am not a big fan of boiled corn. It gets too watery. The oven is a great substitute for the grill.
Cuban sandwich with extra pickles. This new Cuban place opened a few blocks from me a few months ago. They make a great Cuban sandwich. I don’t have them very often but felt like a treat.
0
F Me In The Brain
this knows everybody from other commets Posts: 30,614
Cuban sandwich with extra pickles. This new Cuban place opened a few blocks from me a few months ago. They make a great Cuban sandwich. I don’t have them very often but felt like a treat.
Cubans are one of my favorite sandwiches. Anything that’s loaded with pickles is an immediate yes in my book. Looks delicious.
Nothing fancy like you guys make - oven roasted corn on the cob and some shrimp with cocktail sauce.
Looks like some good cocktail sauce with plenty of horseradish
Thanks. I made it myself. I always use a lot of horseradish. It needed a bit of lemon, which I was out of. But I did add a bit of Worcestershire. It was good.
Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
Way to go! Pressure canner? I don't have one of those.
Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
Way to go! Pressure canner? I don't have one of those.
Digital and automated to make it easy. This was just a water bath can, but it does both and it worked very well. Can't wait to try the pressure can when the butternut squash is ripe...might do some green beans up before that, depends on how many I get. I don't usually plant many, because we aren't that big on garden green beans, they are often quite tough.
F Me In The Brain
this knows everybody from other commets Posts: 30,614
Ended up doing two small pork shoulders....the Instacart shopper was a fool. Worked out fine, one with just salt and the other got full seasoning/rub so that everyone had some they liked. Pulled pork is so bomb. In the oven, not like y'all with the smokers....but 5-6 hours and an hour to set, tastes good
Wrapped at 190 and pulled at 200. Might have been ok to leave longer, or perhaps leave for the hour in the turned off oven. Always messing with it...need to get a smoker and do this properly at some point.
Ended up doing two small pork shoulders....the Instacart shopper was a fool. Worked out fine, one with just salt and the other got full seasoning/rub so that everyone had some they liked. Pulled pork is so bomb. In the oven, not like y'all with the smokers....but 5-6 hours and an hour to set, tastes good
Wrapped at 190 and pulled at 200. Might have been ok to leave longer, or perhaps leave for the hour in the turned off oven. Always messing with it...need to get a smoker and do this properly at some point.
Yum!! Pulled pork sandwiches are one of my faves, especially with coleslaw on it. Nicely done. Looks delicious.
0
F Me In The Brain
this knows everybody from other commets Posts: 30,614
Comments
Engawa being the chewy part of Hirame? Yeah not a fan of the monkfish liver although my son loves it. Same with squid guts, my kid loves it.
Squid guts - had that before. I liked it.
Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
Side note, mayo should be illegal.
Sorta how I grill when I do it that way.
Pressure canner? I don't have one of those.
Worked out fine, one with just salt and the other got full seasoning/rub so that everyone had some they liked.
Pulled pork is so bomb.
In the oven, not like y'all with the smokers....but 5-6 hours and an hour to set, tastes good
Wrapped at 190 and pulled at 200. Might have been ok to leave longer, or perhaps leave for the hour in the turned off oven.
Always messing with it...need to get a smoker and do this properly at some point.
This morning....A Chadwick Breakfast... speedball cereal extravaganza. 9 cereals, mixed.
Cuban-ish sandwich and garden fry-up of cabbage, onions, and Cocozelle zucchini...swapped the pickles out for pickled garden onions in the sammich.