kungfuzu
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Post by kungfuzu on Jul 30, 2019 12:14:36 GMT -8
I can't help but feel there was very little on my part. 
Some like it hot.
I have only had the green and traditional Tabasco Sauces, never tried Habanero or Chipotle. Have you tried either of those?
Did you know that Japan is (or at least was some thirty years ago) Tabasco's largest market outside the USA?
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Brad Nelson
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עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jul 30, 2019 13:03:12 GMT -8
My father traveled to Texas a couple times on his junkets for a local public transit company. He was a board member. He brought back some green pepper sauce once, but not of the Tobasco brand. I've never seen it before. He used to put it in all of his soups. I gained the habit as well. I love the stuff but have not actually tried the green Tabasco brand.
Here in the Northwest, we'll tell you how to eat salmon and oysters. Trust no one else. We know. But regarding all things chili and peppers, Texas is the place to got for expert advice.
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kungfuzu
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Post by kungfuzu on Jul 30, 2019 13:32:33 GMT -8
Here in the Northwest, we'll tell you how to eat salmon and oysters. Trust no one else.
I would love to someday make it up to the Northwest and eat some of that salmon. I can no longer eat oysters because they give me gout. But I used to love them raw with lemon juice or Tabasco or horse radish.
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Brad Nelson
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עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jul 30, 2019 14:15:22 GMT -8
You get points for liking oysters in the first place. Not all that many people do. But a couple points are deducted as well. A true Left-Coaster would weather the gout, come way may, for a juicy oyster cooked to just-done over the barbecue. Maybe a shot of whiskey on the side. What’s a little joint pain for that?   The 5 Oysters You Meet in WashingtonI don’t think I’ve seen or knew about 3 of these. The pacific oyster is by far the dominant one (98%). But I wouldn’t mind trying the others. I have heard of the Olympia. I’m not sure if I’ve ever had one. |
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kungfuzu
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Post by kungfuzu on Jul 30, 2019 14:20:56 GMT -8
That looks like one delicious oyster. The Japanese are also good at cooking oysters. They seem to mainly deep fry them. And the Chinese in S.E. Asia make a scrambled egg concoction with oysters.
Come back to me after you have had gout and we will talk. OK, I admit it, from time to time I will eat one or two oysters still. But no way will I eat a dozen like it did before. By the way, don't tell my wife.
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Post by timothylane on Jul 30, 2019 14:38:52 GMT -8
New Orleans East, an expensive seafood buffet place Elizabeth and I used to visit once a year, included oysters on the half shell. I always had some. At one time or another, I've probably eaten just about every form of shellfish. The existence of the saying "The world is your oyster" makes me suspect they aren't as unpopular as Brad suspects.
Elizabeth and I also ate at Red Lobster about once a year, preferably when they had one of their shrimp specials. My particular favorites were the fried butterfly shrimp with cocktail sauce and the shrimp scampi. I also often had a shrimp cocktail, and ALWAYS had the New England clam chowder. Another form of clams we used to have, back at Fort Campbell, was canisters of clams for steaming. That was one thing I knew how to cook. (I also knew how to cook breaded veal steaks.)
Grant McCormick was a big lobster fan (I shared his taste, but liked shrimp even more), especially the Chilean lobster (langostino). I've known him to order langostinos and langostinos with a side order of langostinos. (I often had a side order myself, but eventually they stopped serving them.)
As for crab, we probably first had that in Galveston. The first time we went swimming near our house, we managed to catch a crab with some of my beach toys. My mother served it up that night, I think in the salad. On two occasions I've attended Baltimore Worldcons that featured a crab feast -- blue crabs with Maryland crab seasonings. They needed a lot of crabs, and that was just for me. (Grant was at one of them, and Elizabeth at the other. They got their share as well.)
I also attended a niece's wedding in Maine at which they wedding feast featured Maine lobster. Elizabeth and I both ate well there.
All of that's in the past now. The nursing home serves fish on the occasion, and on rare occasion has had some form of shrimp. No crab, lobster, mussels, oysters, scallops, or clams (including clam chowder), or lobsters (including langostinos).
Omar Bradley mentions in his memoirs a meal he shared during World War II with Eisenhower. The latter served up Delaware Bay oysters, but Bradley couldn't eat any due (I think) to an allergy. So Eisenhower ate them all, which he certainly didn't object to.
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Brad Nelson
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עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jul 30, 2019 15:21:41 GMT -8
The Japanese can be considered on par with those on the Left Coast regarding shellfish. They’re almost certainly more advanced regarding fish (excepting salmon). But, yes, they share with us Left Coasters a special familiarity with these otherwise strange looking things. You know you live in the Northwest if you know longer snicker when you see one of these. They make great chowder.  Geoduck (pronounced: “gooey-duck”) They can get rather large. I hear that's it's due to all the Viagra that tends to get flushed down the toilet:  Did you snicker? |
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Post by timothylane on Jul 30, 2019 16:03:10 GMT -8
Clams move by obtruding their foot and using it to pull themselves along. I wonder if those big feet (I assume that's what those most interesting extrusions are) are actually better. Starfish prey on clams, oysters, etc. by pulling the shells apart so they can send their stomach in to digest them. I would think these would be a lot easier, though you probably need a larger starfish to consume it. (Monica Lewinsky would be superb as a starfish preying on them. I think that one-ups your own ribaldry.)
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Brad Nelson
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עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
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Post by Brad Nelson on Jul 30, 2019 16:19:10 GMT -8
What's that old joke about a commercial that says something like, "I upped my cash back. Up yours."
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kungfuzu
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Post by kungfuzu on Aug 25, 2019 12:40:17 GMT -8
I have been watching a "Milk Street" marathon with Christopher Kimball on the Create Channel. I can again confirm he has improved the show's format and overall look of his kitchen. I also like the way he concentrates on various dishes from around the world. By doing so, he is introducing many new flavors to an American audience. It would appear he has also chosen dishes which have few ingredients and are simple to make. I find this very smart. The only downside to some of these dishes is that some of the ingredients are not something one would have in the normal American pantry. My advice to that complaint is "get out and visit your local Asian or Middle Eastern grocery store." The extra time and effort will be worth your while.
The recipes of this season's episodes are on the Milk Street website for free. |
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Post by artraveler on Oct 19, 2020 16:58:28 GMT -8
Nice, and a good rub and smoke ring. I like a little paprika in the rub but everyone's taste is different. We will down for lunch  |
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kungfuzu
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Post by kungfuzu on Oct 19, 2020 18:10:03 GMT -8
I told my wife the same thing about paprika yesterday. She was hesitant, but next time I think I will have her use some. I love real Hungarian goulash and wonder how a Texgarian Smoked Brisket might taste.
Come on down.
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