thanks for that link, usagi! I love seafood and would like to be eating it for a long time.
in other food news, I will be going to one of my favorite denver restaurants when my parents are in town this weekend. so excited! http://www.domorestaurant.com/
Easier said than done. I bought red zone cod at whole foods once, and the monger and I had a short conversation that amounted to "it's already dead, and if it doesn't sell, it's going to be trash, so you might as well eat it. Maybe frown a little bit while eating it."
The fish stuff sounds good
I'll just bake up some tilapia then
Watch for country of origin. Asian tilapia farming is highly suspect right now.
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Quoththe RavenMiami, FL FOR REALRegistered Userregular
That fish guide app is rad but it's rough that so many of the same kind of fish can be great or terrible depending on where it's from and how it was caught
I think of that episode of Portlandia with the farm... Have to ask for the fish pedigree before eating it
Easier said than done. I bought red zone cod at whole foods once, and the monger and I had a short conversation that amounted to "it's already dead, and if it doesn't sell, it's going to be trash, so you might as well eat it. Maybe frown a little bit while eating it."
I love how he doesn't understand the economy of his own store.
No, if you don't buy it, and he throws it out, he won't buy it again because he doesn't want to lose money.
I think I'm going to go across the road to Whole Foods and get a pile of seafood and cheeses and just induldge and pretend, for at least one night that I'm a real boy who can eat food.
I saw some conch there last week. Maybe I'll make some fritters. And some nice nice scallops maybe.
And then Monica will try them and decide they're gross, and you'll die a little inside.
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Mizuumipet dog you've been eating my video gamehow could you eat my video gameRegistered Userregular
i decided to make this today while i'm home and have access to cooking stuff
seems like it's coming out too sweet and too spicy for my tastes (and probably everyone else in the family too) so next time i'll be skipping out on the brown sugar and seeding the jalapenos (i probably wouldve done the latter anyway because once i realized i'd just gone ahead and dumped all the seeds in i knew it was probably gonna be too spicy)
but this is significant because i'm pretty sure this is the first thing i've cooked entirely on my own (other than parents providing ingredients) that was not pasta and/or hamburger helper!
at least, y'know, if "dumping a bunch of junk into a slow cooker" counts as "cooking"
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ChimeraMonster girl with a snek tail and five eyesBad puns, that's how eye roll. Registered Userregular
I have to have meat of some kind. I am far to carnivorous for just veggies and fruit in a meal.
Baked beans are so sweet anyway I can't imagine putting them in a chili, much less adding sugar on top of that. I always just use a can of black beans and a can of red kidney beans in my chili, maybe double up on the black beans when I didn't eat meat, otherwise minus the sweet stuff in that it looks like an ok recipe. Chili is pretty super easy! And if you serve it with cheese or sour cream or yogurt (I guess) it'll cut the heat some and make it still edible for you so you aren't tossing what you just made.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I love fruit and veg
I just wish there was a wider variety of it available here
Gettin' fucking sick of winter vegetables and tangerines, and strawberries are already over
Now it is "Sick Nasty Yellow Melon" season
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited March 2012
Apparently they are a kind of muskmelon, I've only known them by their Korean name for this whole time.
Wikipedia has a picture, though
These guys are just super, super gross
Also incidentally I ate at that store in the background on Sunday!
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
ChimeraMonster girl with a snek tail and five eyesBad puns, that's how eye roll. Registered Userregular
Five fruits that I will readily eat alone are, mangoes, papaya, oranges, kiwis, and star fruit. Coconuts and bananas are also plants that I will consume in mass with out meat as a between meal snack.
i needa reseason my pan its being sticky and whatever and has brown gunk or whatever
i assume i should like super clean it first to get rid of gunk and then season it
poo
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ChimeraMonster girl with a snek tail and five eyesBad puns, that's how eye roll. Registered Userregular
I am torn, I really want to go out and eat and drink on St. Patrick's day, but early that following morning I will have to get up and drive to western Kansas to chase. Chasing storms with a hangover is never a fun idea.
I have a recipe but it's a stovetop in a pot type thing.
Could it work in a slowcooker? Maybe? But I won't be responsible for whatever it is that comes out at the end unless it's awesome. Then it's because of me.
Big ass pot
4-5 pound Corned beef (did it come with one of those seasoning packets?)
3 bay leaves
2 large onions (chopped)
7 gloves of garlic (roughly chopped)
handful of peppercorns (whole)...figure a few tablespoons
2 tablespoons of apple cider vinegar per pound of beef.
Put everything in a pot (even the seasoning packet that came with it), fill the pot with water until the brisket is pretty much covered and then set that sucker to boil. Once it boils, scrape the scum away and bring it down to a solid simmer. You'll have to simmer it anywhere between 2.5 to 3 hours depending on your piece of beef. Essentially, you want it to be fork tender. Keep descumming while it's cooking.
This will not be pretty. This will not smell pretty.
After it's done, pull it from the pot and let it cool a bit. This is important because trying to cut up super hot corned beef will end in a bit of a disaster unless you have surgically sharp knives. While it is cooling, feel free to slice off the slab of fat that is most likely still attached to the meat. You don't want that. Your dog may.
Then, you just slice it thin and against the grain. Good by itself. Great with mustard. Better between two slices of rye bread (no seeds) with thousand island dressing, swiss cheese and sauerkraut.
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Monteray Bay Aquarium has a good guide
oh man this is excellent, it even has a regional pocket guide!
thanks
in other food news, I will be going to one of my favorite denver restaurants when my parents are in town this weekend. so excited! http://www.domorestaurant.com/
I'll just bake up some tilapia then
Easier said than done. I bought red zone cod at whole foods once, and the monger and I had a short conversation that amounted to "it's already dead, and if it doesn't sell, it's going to be trash, so you might as well eat it. Maybe frown a little bit while eating it."
Watch for country of origin. Asian tilapia farming is highly suspect right now.
I think of that episode of Portlandia with the farm... Have to ask for the fish pedigree before eating it
No, if you don't buy it, and he throws it out, he won't buy it again because he doesn't want to lose money.
Satans..... hints.....
I think I'm going to go across the road to Whole Foods and get a pile of seafood and cheeses and just induldge and pretend, for at least one night that I'm a real boy who can eat food.
I saw some conch there last week. Maybe I'll make some fritters. And some nice nice scallops maybe.
seems like it's coming out too sweet and too spicy for my tastes (and probably everyone else in the family too) so next time i'll be skipping out on the brown sugar and seeding the jalapenos (i probably wouldve done the latter anyway because once i realized i'd just gone ahead and dumped all the seeds in i knew it was probably gonna be too spicy)
but this is significant because i'm pretty sure this is the first thing i've cooked entirely on my own (other than parents providing ingredients) that was not pasta and/or hamburger helper!
at least, y'know, if "dumping a bunch of junk into a slow cooker" counts as "cooking"
I just wish there was a wider variety of it available here
Gettin' fucking sick of winter vegetables and tangerines, and strawberries are already over
Now it is "Sick Nasty Yellow Melon" season
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Wikipedia has a picture, though
These guys are just super, super gross
Also incidentally I ate at that store in the background on Sunday!
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
And coconut.
And plums.
And peaches.
All of the good ones.
Satans..... hints.....
Now I hate you
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Satans..... hints.....
(this is the part where I make a slam dunk gesture and ride off on my ten-speed)
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Satans..... hints.....
Satans..... hints.....
We'll have approximately 10 pounds of colcannon, 25-30 pounds of corned beef and three loaves of irish soda bread.
All for 12 people. I can't fucking wait.
i assume i should like super clean it first to get rid of gunk and then season it
Wish I'd taken a pic.
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Yeah. Just warm, soapy water should do the trick. And make sure it's totally dry before you throw it in the oven again
Could it work in a slowcooker? Maybe? But I won't be responsible for whatever it is that comes out at the end unless it's awesome. Then it's because of me.