Clodfobble wrote:

Another great option for carb-free breading (that IMHO tastes better than the GF panko, which we've also tried) is crushed pork rinds, also known as chicharones in some parts of the country.

Thanks for that.
 

Not exactly “cooked”, but I managed to shuck these three dudes with a butter knife (attacked at the rounded end as I got nowheres at the pointy end, you can see the bits I chipped off), and gobble them down with a dod of horseradish.

The guy or girl who ate the first raw oyster may have also been the one that said "Here, hold my beer" and "What could go wrong?"
I hope you picked those yourself from your small island waters.
Google has 2 M hits for "raw oysster danger."

I guess he likes his oysters well-done.

first google response for raw Russian seafood:
Stroganina (Russian строганина, literally "shavings") is a dish of the indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish. Around Lake Baikal, the dish is referred to as raskolotka.

Diaphone Jim wrote:

I really do like sashimi. but not the cost and/or the parasites.
My old neighbor was a butcher in LA for decades and had tales to make you shudder. 

"People who love sausage or the law should never watch either being made."   Upton Sinclair I think

Diaphone Jim wrote:

For the third time in the last year or so , I made one of my mother's specials:
Scalloped potatoes with pork chops layered in the middle, cheddar sprinkled on top.
Slice the taters thin. I added  cream of mushroom soup this time,
Easy and good! 
 

That also very good with sardines instead of pork chops.  Gives the meal a salty seafood flavor.

Big special breakfast today.  I cooked the bacon, three batches in the oven.  Twil cooked the rest.  We ate on the deck under the newly constructed robin's nest and surrounded by the dog's patrol route. Bacon, scrambled eggs with cheddar, homefries, about eight kinds of hot sauce, cherries, OJ, coffee, blueberry lemon cake.... just retyping that gives me a food coma.



Shortly after the previous picture, table cleared and reset.

 

Gravdigr wrote:

BigV wrote:

...blueberry lemon cake...

You.  Evil.  Bastard.[/sojealous]
 

ooooooooo....

No big deal, but last BBQed a 1 lb lamb shoulder chop.  Could have had more meat, but tasted pretty good.

Posting to ask why the US doesn't grow sheep stuff anymore.
I can't remember when I got lamb from anyplace but Australia or NZ.
Northern California used to be a main supplier., now 8000 miles.

Diaphone Jim wrote:

Posting to ask why the US doesn't grow sheep stuff anymore.

Turns out we we've been planting them too deep, and not watering them enough.

I have a neighbor in the sheep business. It doesn't pay although there is some money in selling lambs. He does better with his gas well.

Yesterday, we had a chicken breast that needed eating, so I cubed it and chucked it in the crockpot on top of onion, celery, carrot,,bay leaves, S&P, and let it slow cook all day.  Come the evening, I sauteed some finely chopped mushrooms in butter, then added the stock from the crock, milk, thickened it, shredded the chicken and chucked it in with a little mozzarella and served it over pasta.  It turned out ok -disappeared too fast for pictures 

Last edited by monster (6/05/2021 5:31 pm)