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https://my.mixtape.moe/fqdmcb.webm
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Aug 21, 2018 01:14
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| # ¿ May 22, 2024 13:59 |
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He's a weird bi mental patient as evidenced chiefly by the fact that he's a pastry chef
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Aug 21, 2018 02:05
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I made escargot but didn't take any pictures because I posted a tomato thread that people were rude in.
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Aug 31, 2018 01:11
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Fish ball soup Start to finish can be as short as 25m Fish balls are both a French and Asian thing so maybe you should try it A fish ball is a meat ball but it's made out of fish You can buy the Asian ones if you have an asian market they look like this  The ones like that are pretty dense and are good deep fried, grilled, often served with what you can find in stores as Sweet Thai Chili Sauce, or in soups The homemade ones are not as dense and will be more frenchy How to make it Buy some fish. You can use any fish but the normal one is cheap white fish. I got 2 lbs of Swai fillet from walmart. Dry the fish out. I don't mean make jerky but if there's too much water they don't hold together. Dont' try adding eggs and poo poo. What I did was take out the 2lbs of Swai fillet (there were like 5 in the bag, I got them frozen adn put them in hot water in the sink for like 10m to thaw them) and put them on paper towel then press on the top (gently it's fish)( with another paper twoels good enough, then salt and pepper them To make them into a meat ball you need to distrub and rub together the fish proteins so they coagulate a bit, you either do this by putting them all ona big cutting board and chopping at them with a cleaver for a while (maybe 10 minutes, it's a pain in the rear end) until you get paste or you just do what I did and put them in a food processor and pulse -- they will first get cut down then form a ball that looks excatlly like what happens when you make pasta dough in a food processor (look it up on youtube if you don't know what I mean), anyway you drop balls of this goop into the soup and it makes fish balls How to make soup I fried up one big onion. French people say no color on the onion because they love to surrender and onions are already white. I like to color my onions for soups expecially if I'm not adding other sweeteners. After the onion is done I added two cloves of crushed garlic (don't do it too soon or you won't taste it and also maybe will burn it, burnt garlic tastes l,ike poo poo) and 8 cups of water and Better Than Bullion clam base (my favorite shelf stable seafood flavored stock base -- you could make your own out of fish skeletons and shrimp shells if you worked at a restaurant and had that poo poo handy anyway but I don't also that's a lot more work). Bring it to a boil. HAve half a napa cabbage shredded up nearby (or any other vegetable, napa is good because its crinkly so it maintains some texture if you put it in the fridge and eat it over a few days like I am doing). When the onion / garlic / stock is bubbling nicely dump in the cabbage. The fish will cook for 10m so will the cabbage so that's fine The techniqaue for adding the fish is to grab a pile of it off the cutting board with your left hand and then you squeeze your fingers a bit from pinky ring middle pointer and a blob of fish will emerge at the top. Your right hand you get wet (the fish paste will stick aggressively to your hand if youdon't) so leave the sink running and anyway you pull off the blob of fish, close your right hand to make a rough ball (don't try to make a smooth ball unless you're gay) and drop that into the bubbling stock (not hard boiling). Do this will all the fish and you'll get the picture I have. Add some chili flakes if you want (I used Korean gochuijuang whatever it is because I like the taste but you do what you want) Also I put some coriander powder in the onions when they were frying because it's kinda citrusy and I did'nt want to pay for any other citrus for it Bring to boil, reduce to simmer, cover, 10m, done To make it more french use a much stronger homemade broth and pike and add some cream, but why do that, just leave it like I did, the French are idiots If you have kids to feed add noodles (a thin egg noodle would be fine, you could also add rice noodles but be careful those overcook almost instantly so study up on how to do that first) and double the water volume that will shut them up And if you want thicken the stock with a starch slurry, people like that raton fucked around with this message at 20:20 on Sep 5, 2018 |
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Sep 5, 2018 20:14
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Synthbuttrange posted:Tiny ones are the best. Agree sometimes the big ones have a gut full of algae and also by their nature they're like 75% gut
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Oct 12, 2018 06:49
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Sometimes the big ones are okay but sometimes they catch them after oyster thanksgiving
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Oct 12, 2018 07:00
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Tnuctip posted:Had a crazy idea. Are dine tamales a thing? If you steam your tamales outside maybe
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Oct 15, 2018 01:05
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Tapatio got vinegar and water in there I would buy the normal ones and put Tapatio on myself after opening
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Oct 16, 2018 22:50
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naem posted:I wish you could buy whatever the mediterranean ones are flavored with in a jar, i’d just drink that stuff Closest is tapenade. The trader joes store brand one is good.
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Oct 16, 2018 23:25
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The best one is from Jamaica it's got a cartoon cat on it
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Oct 21, 2018 20:59
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They have it in Target in places where there's black people sometimes It's purestrain artificial but the sweet v ginger balance is perfect
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Oct 21, 2018 21:04
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Also if you go in the mixers section instead of the soda section you can find a nice firey one by Goslings There are two of them a milder one and a stronger one but they usually have both so you can figure it out, you want the firey one obv The honky rear end Walmart near here has the Goslings ones Also there's an Australian brand that comes in a stubby that's pretty good (Bundings or something like that)
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Oct 21, 2018 21:06
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https://www.youtube.com/watch?v=jUIET43uEEU
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Oct 21, 2018 21:09
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I knew this chick from Guyana skin black as a car tire all she talk about was white dick, money, and mint or ginger teas
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Oct 21, 2018 21:11
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If I was a fish in there I'd spend the rest of the day trying to eat those little fuckers
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Oct 21, 2018 21:20
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Wouldn't even stop to poo poo I'd just push it out 95% of the way and drag it around goldfish style till it broke off on its own
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Oct 21, 2018 21:23
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BaconCopter posted:drat that salad looks fantastic. PRoblem with that salad is that it looks too healthy so like at 9pm the next day you have to get four Burger King hot dogs to balance it back out
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Oct 24, 2018 00:38
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Tom Gorman posted:I even tried giving them to the raccoons but they weren't having it. Hoely moley
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Oct 31, 2018 02:16
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withak posted:TBF mackerel is one of the fishiest fish that ever fished. If you aren't into intense fish smells then mackerel isn't for you. Also, if you aren't into intense fish smells then GTFO. Mackerel is the best fish for the grill imo
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Oct 31, 2018 04:53
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Fisermen can get pretty lazy about what they do and don't like when there's an ocean of it there for them to pick through. You should give it another chance. Like in the old west days people would shoot a buffalo and the only thing they'd eat is the tongue. Now a tongue is probably the best part of the buffalo but that wasnt' really why they only ate the tongue, they only ate the tongue because it's the muscle the requires the least amount of work to get off the animal. That mackerel ripes up quick doesn't mean it isn't amazing grilled.
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Oct 31, 2018 07:56
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sandwiches_and_ham posted:sardines are nowhere near as good as kippers. I feel like kippers are trying to fit in and are hiding something whereas the sardine is honest about being an oily fish.
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Nov 22, 2018 00:16
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I love turkey meat
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Nov 22, 2018 03:22
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Dill rules shitbird!
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Nov 26, 2018 04:18
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Robin Williams posted:What kind of sauce can I put on sardines. They have a lot of oil so any vinegar based sauce will work, with the go-to sauce being a hot sauce of some kind
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Nov 26, 2018 04:47
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Weltlich posted:Over TGiving I discovered that a mixture of cranberry sauce and horseradish was also a fine accompaniment to canned fishes. Put a fish on a cracker or small piece of bread, and a small spoon of the cranberry/horseradish and it was basically a sweet/savory/spicy combination that hit all the right buttons. 
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Nov 26, 2018 16:45
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Imo you can put cheese on seafood but it's a disgusting, horrible idea 99 times out of 100
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Dec 4, 2018 14:42
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And the tuna melt That's all I can come up with tbh
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Dec 4, 2018 17:40
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Big Bad Voodoo Lou posted:Cream cheese and lox! That don't count as cheese
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Dec 4, 2018 20:51
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I ate one of these big snails before but I forgot I ate it until I saw a video today The video https://www.youtube.com/watch?v=0YR6s-x2KZk If you wanted to make it but didn't have a giant snail you could use octopus tentacle or maybe squid to get something similar, although the snail had a sweet flavor to it that octopus and squid don't She got other videos, lotta seafood stuff, if you want to make weird food in a way which you aren't accustomed to
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Dec 14, 2018 08:09
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I grilled some fresh sardines this summer and scaling and gutting them was a pain in the rear end but whatever
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Dec 17, 2018 03:57
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Okay The ones I had were about seven or eight inches long and I was feeding them to other people and didn't want to risk bad gut tastes so I gutted them, don't know if it was necessary I left the heads on
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Dec 17, 2018 04:30
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| # ¿ May 22, 2024 13:59 |
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The crown in SeaCrown is slang for butthole
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Dec 17, 2018 06:09
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