February 28, 2016

Food Thread: When I Seafood, I Eat It [CBD]
— Open Blogger

keep-calm-and-eat-seafood-29.jpg

The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn't have eyeballs or fins.
-- Dave Barry

It wasn't too long ago that finding fresh seafood was a difficult thing if you didn't catch it yourself or live in a coastal city. But with the explosion in demand, driven in part by health concerns, and improved technology for processing and transportation, most people have access to high-quality seafood. And aquaculture has provided a huge new source of inexpensive, reasonable quality stuff.

Farmed IQF (individually quick frozen) shrimp is now ubiquitous and inexpensive. Sure, it's not the equivalent of fresh American shrimp you can buy off the docks, but it's still pretty good.

Farmed salmon has improved tremendously in the past several years. It used to be mushy and fatty and clearly inferior to the obscenely expensive wild-caught stuff. But now, with improvements in aquaculture and a streamlined transportation system, it is, in my opinion, better than most wild caught salmon.

As demand skyrocketed so did the fishing industry's reach into previously ignored species. Chilean Sea Bass is a hipster favorite, and damned pricy too. In my neck of the woods it is well over $20/lb. But I'll bet you wouldn't pay that for Patagonian toothfish, which is a nasty-looking garbage fish that fishermen used to ignore.

renamed-products-patagonia-toothfish1.png

Of course, they are the same fish.

Rebranding is a beautiful thing.

Séchée de Clochard sounds good...doesn't it!

Which brings me to my point: most fish are pretty good, so you don't have to stick to the popular ones to have a good meal. Sure, salmon and tuna are great, but so is the lowly cod! Some fish are intensely flavored, such as bluefish and mackerel, because they are quite oily. They tend to be an acquired taste (I don't like bluefish, but I like mackerel), but there are so many varieties of fish that if you don't like one, there are about 50 more to try.

I'm not even going to get into shellfish. I'll let Artisanal 'ette, who has the stage today, discuss them -- and thank G-d for that. Otherwise I would have had to resort to a thread dedicated to the glory that is New Jersey barbecue.....

Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.
-- Hector Bolitho

Rivers, Lakes and Oceans; a bounty of fish, seafood and shellfish.

How often do you eat fish or shellfish?

Raw or cooked?

On the weekends and holidays, are you trolling on a lake, fly fishing, crabbing on the beach, or deep-sea fishing?

Fresh or salt water?

I grew up in a home of generations of hunters and fishermen and women. I was fishing when I was a lil' one; at first with a bamboo pole where I caught catfish and sunfish and bass, and my older brothers were there to help me take the fish off the hook. Then I learned to use a rod and reel, but we never kept them, we tossed them back in. It was the sport and fun, the hanging out with brothers and sisters and friends, and exploring together. Toes in the water, sunshine, a kid's day out. As I grew older, I was able to experience deep-sea fishing; although that is when I found out I really needed motion sickness drugs on the water.

Now I just buy it all, unless I'm with my family, who continue to hunt and fish in season. Many family gatherings were and are still centered around lobster bakes, oyster shucking, blue crabs, and Frogmore stews.

From Shrimp Po'Boys, to steamed crabs, Blackened Salmon, Fish n' Chips, a warm bowl of New England clam chowder, fish tacos, gumbo, paella, lobster bisque, seafood casseroles, anchovy topped tarts and pastry, or Caesar Salads, I love them all. Ceviche is good if it's done right, and safely. The same goes for sashimi, but I tend to stay clear of raw foods these days unless I am sure of the chef/source.

I won't mention how good seafood is for you, the nutritional benefits, or how light in calories it typically is, or how it might boost your libido. Besides, now there are warnings from every corner of the food police world for the dangers of breast feeding, allergies, high levels of metals, and other contaminants or pollution. And, then the man made fishery toxin scare. The claim that the smaller seafood, like anchovies and sardines, or crustaceans are the safest, etc.

I particularly enjoy fresh trout, salmon, tuna, mahi-mahi, shrimp, lobster (bisque, all-time favorite), and blue crabs. I use a lot of the white and other fish for dishes like Fish n' Chips, or Fish Tacos, and also for casseroles, soups and fish stews (like haddock, sole, halibut, cod, etc. Monkfish, used in many European/French recipes isn't easy for me to find, but sometimes I see it available and grab it. I use sole for delicately herbed baked dishes too. Curries, shrimp pad thai, and layered fish and potato gratins. It's all good.

Seafood is so easy and fast to prepare, and tastes so good. I always keep bags of frozen shrimp and scallops in the freezer, because inevitably there comes a time when I have run out of time at the end of the day and need something quick. They thaw in minutes in a colander with running cold water, and you can use them in so many dishes: pasta, salads, stir-frys, or hors d'oeuvres. I make shrimp/seafood broth with the shells when I am in the mood, and freeze that too. I've made risotto's and paella's. So many cuisines and spice choices.

When I crave a lot of seafood and fish, I make a huge creamy seafood casserole with whatever I have on hand, including some potato chunks, spiced with saffron, topped and sealed within the dish with a pie crust. Seafood comfort food.

One of my favorite outdoor grilled meals is Blackened Salmon with drained black beans and wads of fresh baby spinach. All done in a large cast iron pan on the grill, in buckets of melted butter, then topped with sour cream. Yeah.

How about you guys?

******

This is a Bobby Flay recipe that is a nice introduction to seafood. It's a little sweet, a little tart, is pretty easy to make, and doesn't require anything odd, unlike some of his recipes that call for 4 different kinds of chilies. It is written for grilling, but can be easily converted to an indoor dish. Just make it in a big non-stick pan on the stove.

Salmon with Brown Sugar and Mustard Glaze


  • 4 salmon fillets, 6 ounces each
  • 2 tablespoons light brown sugar
  • 1/2 tablespoon honey
  • 1 1/2 tablespoons butter
  • 1 ounce Dijon mustard
  • 1 tablespoons soy sauce
  • 2 teaspoons olive oil
  • 1/2 tablespoon finely grated ginger
  • Vegetable oil
  • Salt and freshly ground black pepper


On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat.

Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to medium heat.

Brush salmon with vegetable oil and season with salt and pepper to taste.

Place the salmon skin side down on the grill.

Coat the flesh of the salmon fillets with the brown sugar mixture.

Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.


Posted by: Open Blogger at 11:00 AM | Comments (360)
Post contains 1279 words, total size 8 kb.

1 Food!

Posted by: HH at February 28, 2016 10:58 AM (DrCtv)

2 If not cooking, I did learn how to make home-made Guacamole last weekend. I was amazed how easy it was. Plus very quick.

Posted by: HH at February 28, 2016 11:00 AM (DrCtv)

3 And I summoned the others.

Posted by: HH at February 28, 2016 11:01 AM (DrCtv)

4 Potatoes, anyone ever have ones that seem to defy cooking? This is the 2nd bag we've had that you can roast for hours, then microwave and the little bastard are hard as raw.

Posted by: Skip at February 28, 2016 11:01 AM (fizMZ)

5 HH- You have got me to give up a "first" as a comment Haven't done it since you mentioned it.

Posted by: Skip at February 28, 2016 11:03 AM (fizMZ)

6 Do you need to punch holes in the potatoes, like with a fork?

Posted by: HH at February 28, 2016 11:04 AM (DrCtv)

7 There is supposed to be a specialty fish market in San Antonio, which is said by one of my Tiny Publishing Bidness clients to be very, very good indeed. I shall have to check it out. I'm almost afraid to sample frozen scallops, though. There was a series of seafood shacks along the shorefront promenade on Mutsu Bay in Northern Japan that had whole fresh scallops grilled on the half-shell. They were so fantastically good, and I had almost never eaten scallops before. I returned to the states and tried some frozen scallops that I bought someplace or other ... and they were ghastly in comparison: rubbery and nasty-tasting. I'd be almost afraid to try them again, even although I certain that frozen seafood in general has improved in the last twenty years...

Posted by: CeliaHayes at February 28, 2016 11:05 AM (95iDF)

8 Yeah, I saw that. Not that I care that you were first, just the constant reminder. Cool.

Posted by: HH at February 28, 2016 11:05 AM (DrCtv)

9 Mrs. Geezer and I used to love to order Shark whenever we went to any seafood restaurant in California.

I don't think you can get it anymore.

Can anybody put me some knowledge about this?

Posted by: Retired Geezer at February 28, 2016 11:07 AM (V8S1x)

10 The potatoes were quartered and roasted next to a beef eye round for hrs, they were next to unedible. On reheat I microwaved the quarters for a dinner reheat and they were still hard but maybe a little better. I'm suggesting mashing them next time.

Posted by: Skip at February 28, 2016 11:07 AM (fizMZ)

11 I love all seafood. We went on a salmon fishing vacation off Vancouver Island this summer and got a ton of salmon. Everyone in the family now is sick of it except me. The one recipe they all agreed on was Ina Garten's roasted salmon with green herbs. Just perfect. So glad I live in So Cal for the seafood. We have a bunch of absolutely outstanding sushi restaurants that are amazing. This week for the first time I had true Ama Ebi from Japan and it was crazy good! Aside from seafood, I'd read in one of my hipster food mags about using Birch syrup from Alaska instead of Maple syrup. I ordered some online and it's pretty amazing. Darker than maple and more bodied, like dark roasted. Delicious on pancakes and waffles!

Posted by: keena at February 28, 2016 11:08 AM (RiTnx)

12 Posted by: CeliaHayes at February 28, 2016 04:05 PM (95iDF)

Fresh scallops are amazing.

Believe it or not, New Jersey has some great scallop fisheries. That's where my local fish market gets theirs, and I love 'em!

I usually slice them and eat them raw with a little dab of sriracha mayo.

Posted by: CharlieBrown'sDildo at February 28, 2016 11:08 AM (Zu3d9)

13 Always wanted to perfect a good salmon cooking process. Enough to carmelize the outside and just tick over the inside, since it should be pink and just enough done.

Posted by: Pappy O'Daniel at February 28, 2016 11:09 AM (oVJmc)

14 I hate seafood. I eat only fish sticks which I can dunk in tarter sauce and hot sauce to give them flavor. Bit into a fried grouper sandwich once and pulled out a worm about a foot long. Shrimp, lobster and crabs are just insects which live in the sea. Nasty things that eat offal. Sushi...forget about it.

Posted by: Hairyback Guy at February 28, 2016 11:09 AM (ej1L0)

15 My favorite fish is that hideous but tasty nightmare, the monkfish. Big tender white flakes of succulent meat. This monster was overfished but I've seen it at my Wegman's for some ungodly price.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 11:09 AM (jR7Wy)

16 Firsts are all fair in love and war, but you did make me think as I get more than my fair share to start to get more creative.

Posted by: Skip at February 28, 2016 11:09 AM (fizMZ)

17 Posted by: Retired Geezer at February 28, 2016 04:07 PM (V8S1x)

I see it occasionally at my local fish stores.....

Maybe California has outlawed it. That wouldn't surprise me at all.

Posted by: CharlieBrown'sDildo at February 28, 2016 11:10 AM (Zu3d9)

18 Oddly enough, can't seem to get fresh sea-food here in the KC area. Funny that...

Posted by: HH at February 28, 2016 11:11 AM (DrCtv)

19 Mmmm Walleye.

Posted by: DaveA[/i][/b][/s] at February 28, 2016 11:11 AM (DL2i+)

20 For the record I hate seafood, only had it a couple of times in my life. A bottle of Chambertin helped get one down, Scotch another.

Posted by: Skip at February 28, 2016 11:12 AM (fizMZ)

21 I'm glad you foodies are here. I just bought a calabaza squash, which looks like a smaller version of a French Cinderella pumpkin. Has anybody cooked one? I was thinking of just hollowing it out and baking it with butter and spices.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 11:12 AM (jR7Wy)

22 How often do you eat fish or shellfish? Almost never. I like it all fine, but it doesn't satisfy like a steak. I must be descended from "inland" folk.

Posted by: t-bird at February 28, 2016 11:13 AM (ANVXm)

23 Fish: pain in the ass

I dig fish. Never had a problem with it except the squishy stuff.

Problem is that it is hella expensive. Even frickin' cod is expensive. (and fiddly; cod is a bitch to cook without delicate spatch skillz.)

I just stick to frozen Trader Joe's stuff and snap up some cheap shrimp when on sale elsewhere.

Here's a question: Swai sold as catfish.

Fished from the Mekong delta. Sounds awesome already, doesn't it? 

Posted by: weft cut-loop[/i][/b] at February 28, 2016 11:13 AM (A/3fN)

24 Best Fish and Chips ever: http://www.lochfyneseafoodandgrill.co.uk/locations/london-city

Posted by: An Poc ar Buile at February 28, 2016 11:13 AM (1zS3A)

25 Posted by: Pappy O'Daniel at February 28, 2016 04:09 PM (oVJmc)

I posted a damned good recipe with an almost foolproof technique a few months ago....I think.

If you want a copy, send me an e-mail at nynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at February 28, 2016 11:13 AM (Zu3d9)

26 I like fish.

Posted by: Hillary Dillary at February 28, 2016 11:15 AM (LyiQq)

27 I take Jim Gaffigan's stance re: seafood.

Posted by: Lauren at February 28, 2016 11:15 AM (rrG3v)

28 When you come to a spork in the road, use it.

Posted by: Bertram Cabot Jr. at February 28, 2016 11:15 AM (FkBIv)

29 Here's a question: Swai sold as catfish.

Fished from the Mekong delta. Sounds awesome already, doesn't it?


It is a catfish just not US catfish.  They're farmed.  They're pretty good.

Turns out batter dipping pieces for 400+ at a Lent fish fry will get batter up to your armpits.

Posted by: DaveA[/i][/b][/s] at February 28, 2016 11:16 AM (DL2i+)

30 Posted by: All Hail Eris, Literate Savage at February 28, 2016 04:12 PM (jR7Wy)

Just throw it at Hairyback Guy.


Posted by: CharlieBrown'sDildo at February 28, 2016 11:16 AM (Zu3d9)

31 Oh yeah, reminder:

Sushi != raw fish.

Sashimi = raw fish.

Sushi literally means vinegar rice. If you put spam on vinegared rice, it's sushi.

If you yank a salmon out of a river and tear into it, that's sashimi.

Posted by: weft cut-loop[/i][/b] at February 28, 2016 11:16 AM (A/3fN)

32 Posted by: An Poc ar Buile at February 28, 2016 04:13 PM (1zS3A) Not your local Pub, eh?

Posted by: HH at February 28, 2016 11:17 AM (DrCtv)

33 I like seafood, but calorie to calorie, it is much more expensive then beef/pork is here in No. Ill.
I do go to Friday fish fries though. The one we go to has beer battered cod. My favorite.

Posted by: Bruce at February 28, 2016 11:17 AM (8ikIW)

34 This is the post in which I shall be a wet blanket. I promise to cheer up and post happy fun things after this, because seafood and all things fish are my favorite things in life. Looking at the seafood counter in the supermarket depresses me. It's a microcosm of all that's gone wrong with our oceans. The "lowly cod" is $15/lb. because it's been fished out and the cod-dependent communities from the Gulf of Maine to Labrador are dying. Tilapia is a bland farmed South American fish farm thing that's made out of hatchery pellets and fish paste. It's a marketing vehicle. CBD notes that the same is true of Chilean Sea Bass, which is not a bass. I love shrimp, but shrimp is pretty much all grown in mud puddles in Viet Nam. The fact is that almost all of the world's fisheries are at the breaking point. The hunt for substitutes, while worthy, is a symptom of that. $7 salmon is farmed, and farmed salmon has pollution from nutrient streams and antibiotics, and genetic pollution of wild strains from hatchery escapees. $18 salmon is wild caught from populations that can barely sustain the fishing pressure. I despair, I despair. I shall come back with happy fun thoughts about fish and fishing and lobstering and clams because fish are my favorite thing in the whole world. I will leave you with an admonition to abjure the whole Omega-3 bullshit. Omega-3 means fish oil, fish oil means herring. Herring is the most important forage fish for all of the real fish - striped bass, tuna, swordfish, you name it. Fucking health food hipsters who don't know that Omega-3 doesn't come from a gel cap in the pharmacy section are doing more to ruin the oceans than Monsanto could dream of.

Posted by: Bandersnatch at February 28, 2016 11:17 AM (1xUj/)

35 Back in the day, I'd go jig fishing for mackerel in Galway bay, just off Spiddal pier. I swear to God, you could haul in 300 in an hour, if you were so disposed. I'd gut them, behead them, skin them, coat them with mustard and grill them. So. Damn. Good.

Posted by: An Poc ar Buile at February 28, 2016 11:17 AM (1zS3A)

36 How can you even think about food when there are so many EBTs out there?

Posted by: SJW Scold at February 28, 2016 11:19 AM (Dwehj)

37 Well, since you brought it up.

Jim Gaffigan talks about seafood.


http://tinyurl.com/o42kqw6


I don't think he approves.

Posted by: Bossy Conservative....tortured American at February 28, 2016 11:19 AM (RFeQD)

38 if G*d had meant us to eat seafood, she would not have made the land animals so easy to catch.

unless we're starving to death on a desert island, i'll stick with beef, pork and lamb.

Posted by: redc1c4 at February 28, 2016 11:20 AM (5PGBa)

39 Has anybody cooked one? I was thinking of just hollowing it out and baking it with butter and spices. Posted by: All Hail Eris

I looked at a site online, and they said it'll cook up like butternut and acorn squash. So that will probably work

Posted by: Bruce at February 28, 2016 11:20 AM (8ikIW)

40 something about eels today.... "Boil for a while an eel which has been skinned and cut up in pieces. Pass almond juice, with verjuice and rose water, through a sieve into a bowl. It would likewise not be ill advised to make it thicker by pounding in raisins with three or four figs. Then mix orach, torn by hand with parsley and fried in a little oil, an ounce of raisins, also an ounce of pine nuts, a little ginger, pepper, cinnamon, and saffron. Mix into the above-mentioned with your hands until they make one mass. When they are mixed, put in a well-oiled pan with an undercrust, placing pieces of eel in layers, as it were. When it has been semicooked, pour a bit of verjuice, rose water, and sugar into the upper crust, which has been perforated in several places. When it is finally cooked, serve to your enemies, for it has nothing good in it." Platina, De honesta voluptate et valetudine, 1465

Posted by: Bigby's Knuckle Sandwich at February 28, 2016 11:21 AM (Cq0oW)

41 >>>Not your local Pub, eh? Posted by: HH at February 28, 2016 04:17 PM (DrCtv) *** Every few months. Often enough.

Posted by: An Poc ar Buile at February 28, 2016 11:21 AM (1zS3A)

42 Some folks are forced to survive on Skittles alone. *sob*

Posted by: SJW Scold at February 28, 2016 11:22 AM (Dwehj)

43 Mmmm Walleye. Posted by: DaveA The garbage collecting robot?

Posted by: Bertram Cabot Jr. at February 28, 2016 11:23 AM (FkBIv)

44 anyway love fish shellfish and sushi. hardly ever have it unless eating out since the wife won't touch it.

Posted by: Bigby's Knuckle Sandwich at February 28, 2016 11:23 AM (Cq0oW)

45 Fucking health food hipsters who don't know that Omega-3 doesn't come from a gel cap in the pharmacy section are doing more to ruin the oceans than Monsanto could dream of. Posted by: Bandersnatch

Oh yeah?? Then how come our betters keep telling us that we should eat more fish and shellfish and stuff because it's all natural and healthy and doesn't pollute anything?

Note, I'm being sarcastic. I remember not too long ago that fish were going to be the food of all mankind instead of cows, pigs, chickens.

Posted by: Bruce at February 28, 2016 11:24 AM (8ikIW)

46 4 Potatoes, anyone ever have ones that seem to defy cooking? This is the 2nd bag we've had that you can roast for hours, then microwave and the little bastard are hard as raw.

Posted by: Skip at February 28, 2016 04:01 PM (fizMZ)



There are two types of potatoes -- starchy ones and waxy ones (AKA boiling potatoes). The waxy ones are more resistant to cooking and are good in soups and stews -- where if you tried to use a russet, it would dissolve into mush.

Posted by: cthulhu at February 28, 2016 11:24 AM (EzgxV)

47 >>Aside from seafood, I'd read in one of my hipster food mags about using Birch syrup from Alaska instead of Maple syrup. I ordered some online and it's pretty amazing. Darker than maple and more bodied, like dark roasted. Delicious on pancakes and waffles! Posted by: keena I'll have to look into that. I bet I could come up with some good cocktails with that.

Posted by: Aviator at February 28, 2016 11:24 AM (c7vUv)

48 Had baked sea scallops last night visiting son and daughter-in-law in the People's Republic of MA. I live near lower Narragansett Bay and great seafood is usually available. Zeke's Creek in Jamestown looks like a bait shop, but only sells seafood - choices are restricted to what the owner thought looked good that day. If it doesn't meet his standards, chose what he has or go elsewhere.  Sea scallops $20/lb, sword $18, tuna about the same. Never had any that was around a little too long.

Favorite quick and inexpensive shellfish is mussels from the local grocery store - 1 lb per person with a little white wine, shallots and a dash of crushed red pepper. Fifteen minutes later, add a green salad, crusty bread and some of that white wine for a nice light meal. Local grocery has them, farmed and cleaned, for $1.50-$2.00 per pound. 

Posted by: chuckR at February 28, 2016 11:24 AM (qS1uX)

49 Farmed salmon has improved tremendously in the past several years. It used to be mushy and fatty and clearly inferior to the obscenely expensive wild-caught stuff. But now, with improvements in aquaculture and a streamlined transportation system, it is, in my opinion, better than most wild caught salmon. Trivia moment of the day... Ian Anderson of Jethro Toll fame retired and opened a salmon farm in Nova Scotia. I buy farm raised salmon, free range salmon, and steelhead trout. The taste difference is imperceptible. They're all delicious. All prepared the same way, on a sodden cedar plank at 350 degrees for 40 minutes. If you enjoy food, but care about your appearance and waistline, seafood should be a major part of your weekly protein. There is also some recent evidence that it protects the brain.

Posted by: mega machines at February 28, 2016 11:25 AM (fbovC)

50 10 The potatoes were quartered and roasted next to a beef eye round for hrs, they were next to unedible. On reheat I microwaved the quarters for a dinner reheat and they were still hard but maybe a little better. I'm suggesting mashing them next time.

Posted by: Skip at February 28, 2016 04:07 PM (fizMZ)



Waxy potatoes don't mash very well. They make great chunks of potato for soups and stews.

Posted by: cthulhu at February 28, 2016 11:26 AM (EzgxV)

51 >>>Every few months. Often enough. Posted by: An Poc ar Buile at February 28, 2016 04:21 PM (1zS3A) *** Honestly, their Fish and Chips are to ordinary Fish and Chips as is Manna to bread. Or something like that. Oh, and I used to have an office in the City with a view of the Gherkin out one window, and Lloyds out the other. And I was a normal worker bee. That's just how they roll, in the City.

Posted by: An Poc ar Buile at February 28, 2016 11:26 AM (1zS3A)

52 I almost never have seafood.  Once in a great long while.  Maybe once a year.

Posted by: chemjeff - PuppyMonkeyBaby '16 at February 28, 2016 11:26 AM (lVU49)

53 Pro Tip: if you want to cedar plank grill feesh, save your money and stop by Home Despot or the ilk.

go over to the lumber section, find the cedar fence planks, pick one out of the center of the pallet, so it's still moist, then take it home.

rinse off the sawdust, cut off what you need to cook with, and you can use the rest for protecting closets, kindling, etc... it's way cheaper than buying pre-cut planks from BBQ Galore or the gourmet shop.


Posted by: redc1c4 at February 28, 2016 11:26 AM (5PGBa)

54 Several years ago I developed an allergy to lobster. I'd been eating it my whole life and then wham. I was eating lobster bisque and it was wonderful. Then my throat got itchy and started to tighten up. Faced with a conundrum I was. It might kill me, but damn that's a delicious bisque!

Posted by: Duke Lowell at February 28, 2016 11:27 AM (kTF2Z)

55 Love all types of fish, shellfish, etc etc. One of the most common ways we use it is as a soup/stew, generally with fennel bulb and always with plenty of garlic. For convenience sake I keep assorted flash-frozen fish around and use whatever moves me on that day. You can even find clams frozen nowadays. Very convenient. For salmon, I usually go with cedar-planked on the grill. I love a good swordfish steak, but so often it seems as if they disappoint. I'd kill for blue crabs. Every so often we'll order them shipped from Maryland -- VERY expensive, though.

Posted by: Y-not (@moxiemom) at February 28, 2016 11:28 AM (t5zYU)

56 10 The potatoes were quartered and roasted next to a beef eye round for hrs, they were next to unedible. On reheat I microwaved the quarters for a dinner reheat and they were still hard but maybe a little better. I'm suggesting mashing them next time. Posted by: Skip at February 28, 2016 04:07 PM
~~~~
I've had that happen to me a couple of times, and I cook potatoes quite often (see nic.)  Don't bother trying to boil and mash them either.  They will never completely cook, and when you do finally mash/whip them up, they will have the consistency of Elmer's glue with a bunch of lumps.

My guess is that the potatoes were not "ripe" or pulled too early.  When it happens to me, I toss the entire bag. 

Posted by: IrishEi at February 28, 2016 11:28 AM (E6RIJ)

57 Crappie and catfish dipped in cornmeal and fried are my favorite.  Grilled trout are pretty good, too, and the bones just pull right out in one piece if you do it right.

Posted by: huerfano at February 28, 2016 11:29 AM (NSb9d)

58 Posted by: All Hail Eris, Literate Savage at February 28, 2016 04:12 PM (jR7Wy) Just throw it at Hairyback Guy. Posted by: CharlieBrown'sDildo at February 28, 2016 04:16 PM (Zu3d9) I guess I could fry it up and dunk it into something....(ducks)

Posted by: Hairyback Guy at February 28, 2016 11:30 AM (ej1L0)

59 Ugh. I have work to do, but zero desire to do it.

Posted by: chemjeff - PuppyMonkeyBaby '16 at February 28, 2016 11:30 AM (lVU49)

60 53 redb Seconded enthusiastically, with this caveat: make SURE it's not been pressure treated. I buy an 8' board and cut it into a bunch of 10" pieces (which work well on my grill). El cheapo vice pre-packaged.

Posted by: speedster1 at February 28, 2016 11:30 AM (vUcdz)

61 Oh, hey! Food thread! I've got a webwork for you. A packaging peculiarity Milady pointed out to me... Serving Suggestion They'll be coming back for seconds! http://mindfulwebworks.com/art-of/serving-suggestion

Posted by: mindful webworker - yummy! at February 28, 2016 11:31 AM (xkaSw)

62 "I'd read in one of my hipster food mags about using Birch syrup from Alaska instead of Maple syrup. I ordered some online and it's pretty amazing. Darker than maple and more bodied, like dark roasted." ------------------ *cough cough* sorghum *cough cough* http://ace.mu.nu/archives/359493.php

Posted by: Saturday Gardening Thread at February 28, 2016 11:31 AM (t5zYU)

63 "if G*d had meant us to eat seafood, she would not have made the land animals so easy to catch." The eating of any meat is sexist.

Posted by: Caitlyn Jenner at February 28, 2016 11:31 AM (xUkfn)

64 The best Fish and Chips in Atlanta are to be had at the Olde Blind Dog in Brookhaven. The batter is crisp, the cod is moist - not greasy, and the chips can be had with curry. Yes! Actual curried chips. Swoon.

Posted by: An Poc ar Buile at February 28, 2016 11:31 AM (1zS3A)

65 I buy an 8' board and cut it into a bunch of 10" pieces (which work well on my grill). El cheapo vice pre-packaged. Posted by: speedster1 What keeps them from catching on fire?

Posted by: Bertram Cabot Jr. at February 28, 2016 11:32 AM (FkBIv)

66 Not me but I have caught one this big

http://whitebirchlodge.com/
wp-content/uploads/2013/04/Walleye6.jpg

Also not me, never caught one this big.  She'd be old and gamey to eat.

http://montanariveroutfitters.com/
blog/wp-content/uploads/2011/09/walleye.jpg

Posted by: DaveA[/i][/b][/s] at February 28, 2016 11:32 AM (DL2i+)

67 Greetings morons, I am not dead.  In Panama with almost no internet.

Been here three weeks, missed S death, and a lot of shit.

Be safe.

Nip

Posted by: Nip Sip at February 28, 2016 11:32 AM (awsDq)

68 when i grill salmon fillets, i rinse off the feesh, and lay it skin down on a platter with a thin coat of olive oil

i *lightly* season it with a variety of things, making each fillet different, if i'm cooking multiples.  the key is "lightly".

garlic, dill, ancho pepper, key lime juice, maple syrup, turbindo sugar, dry mustard, etc...

before we lost the big grill in the fire, i would run all 4 burners to get everything hot, then turn off the middle two, and put the planks there.

switch them part way through, so both sides cook evenly, and remove when you start seeing white stuff appear on the surface of the feesh.  serve on the plank, or transfer to a platter, if yer being all high falutin.

Posted by: redc1c4 at February 28, 2016 11:33 AM (5PGBa)

69 Speaking of fish.

Just back from Bone Fish grill had Ceviche and a spicy Tuna bowl.

Outstanding.

Posted by: Kreplach at February 28, 2016 11:34 AM (ILoaF)

70 Our local pub/grill has a Lake Perch Fish Fry to die for. That's my fave but I'll eat any seafood, except Carp. That's a fish that needs some serious re-branding.

Posted by: Pete Seria at February 28, 2016 11:34 AM (/pOl7)

71 Ode to Nip Sip: https://www.youtube.com/watch?v=w-NshzYK9y0

Posted by: Y-not (@moxiemom) at February 28, 2016 11:34 AM (t5zYU)

72 Lobster Ravioli in a Saffron Sauce. Because my wife is a witch in the kitchen. (link in nick) Now to read the post and the other comments. McGyver, Out

Posted by: McGyver at February 28, 2016 11:34 AM (6hAG+)

73 Chilean sea bass. Way overfished. Near endangered. Don't buy. (environmental know-it-alll Al Gore served it for his daughter's wedding.). It is also a long-lined fish (like swordfish). Extremely indiscriminate fishing method.

Posted by: Barzini in Miami at February 28, 2016 11:34 AM (zmZ2x)

74 65 BC Excellent question! I soak them in water in a 2 gal plastic bag for at least an hour beforehand. Also, since it's essentially poaching the salmon, it doesn't take long to cook through, hence mitigating chance of catching fire.

Posted by: speedster1 at February 28, 2016 11:35 AM (vUcdz)

75 yeah, i forgot to mention to make sure it's the raw, untreated, cedar planks, and not pressure treated, dyed, or anything else.

that would be awkward to cook with.

Posted by: redc1c4 at February 28, 2016 11:35 AM (5PGBa)

76 If you ever get a chance, buy a bag of Gulf Shrimp from the Louisiana coast--they have the best flavor. They ship them in ice.

Posted by: ahem at February 28, 2016 11:35 AM (lKGzI)

77 Nip Sip, be safe!

Posted by: chemjeff - PuppyMonkeyBaby '16 at February 28, 2016 11:35 AM (lVU49)

78 Greetings morons, I am not dead. In Panama with almost no internet. Posted by: Nip Sip at February 28, 2016 04:32 PM (awsDq) ---------- Don't fear. The Tejas restaurant at the Trump Ocean Club in Panama (City) has GREAT seafood! It's WONDERFUL!

Posted by: RioBravo at February 28, 2016 11:36 AM (NUqwG)

79 @71

Ha ha!  Thanks.  Off now.

Posted by: Nip Sip at February 28, 2016 11:36 AM (awsDq)

80 i like flounder. can't get it here the great white north. fresh walleye is good though. not big on shellfish.

Posted by: chavez the hugo at February 28, 2016 11:37 AM (ucDmr)

81 My go-to appetizer for parties is scallops marinated in olive oil, lemon juice, and pepper, wrapped in bacon, and grilled.  My husband would be perfectly content if I served nothing else.  I have mixed feelings about tilapia. The kids like it and it's super easy to prepare, but the whole farm-raised thing makes me a little nervous.  I stick to the tilapia from Chile or Ecuador.  Won't buy anything from China.  Who knows if that even matters.

And fishing ...  I discovered it very late in life as my parents, God love 'em, weren't remotely outdoorsy people.  But I have absolutely fallen in love with fishing.  66 degrees today after a hell of a winter ... time to inventory the tackle box.

Posted by: Hoplite Housewife at February 28, 2016 11:37 AM (VMKPX)

82 to keep the planks from burning, do NOT have them directly over a heat source.

thats why i'd turn off the burners under the food. with charcoal/wood, you have to bank the coals away from the food.

i have wound up with the bottom of the planks being scorched/charred, but, as long as they don't actually ignite, you're good.

and you shouldn't be re-using them anyway, from a food safety perspective. with the store bought ones, that can get pricey.  with the lumber yard option, you're talking 50 cents, so who cares?

Posted by: redc1c4 at February 28, 2016 11:38 AM (5PGBa)

83 keena at February 28, 2016 04:08 PM (RiTnx) If Ina Garten was to marry Danny Devito, the wedding would have a real long drum solo and she'd be wait for it. wait..... wait...... Ina Garten Devito McGyver, Ducking and running

Posted by: McGyver at February 28, 2016 11:39 AM (6hAG+)

84 Used to have a vacation home in New Jersey. Set the crab and minnow traps in the morning, then go off and catch flounder. Come back, clean the flounder, steam the blue crab, roll the crabmeat into the flounder and bake. An entire day devoted to dinner. Nobody complaining, everybody working toward one goal - dinner. It was just that fantastic. Yes, there was beer and wine and butter and old bay involved.

Posted by: mega machines at February 28, 2016 11:39 AM (fbovC)

85 Chilean sea bass. Way overfished. Near endangered. Don't buy.

Posted by: Barzini in Miami


What about the Patagonian Toothfish?

Posted by: weft cut-loop[/i][/b] at February 28, 2016 11:39 AM (A/3fN)

86 >>Just back from Bone Fish grill had Ceviche and a spicy Tuna bowl. Yum! Love it! Had great ceviche in Miami at a place called OLA.

Posted by: Y-not (@moxiemom) at February 28, 2016 11:39 AM (t5zYU)

87 Hey everybody. Hey, a seafood post. Just shared last night that I made crab etoufee; it was good except that the sauce I bought ("RajunCajun") was bitter. Never again; will learn to make from scratch instead. In the meantime, I'm really looking forward to not watching the Oscars tonight.

Posted by: qdpsteve at February 28, 2016 11:39 AM (ntObR)

88 A man, a ppi spin, Nip Sip, Panama.

Posted by: Caitlyn Jenner at February 28, 2016 11:40 AM (xUkfn)

89 >>70 Our local pub/grill has a Lake Perch Fish Fry to die for. My husband turned me onto fried smelt. So fun!

Posted by: Y-not (@moxiemom) at February 28, 2016 11:41 AM (t5zYU)

90 >>>...They ship them in ice. Posted by: ahem at February 28, 2016 04:35 PM (lKGzI) *** When I was stationed at Keesler, and we had any senior officer (or officers) come visit, any number of 2Lts would be detailed to go buy large buckets of large shrimp for the dignitaries.

Posted by: An Poc ar Buile at February 28, 2016 11:41 AM (1zS3A)

91 Posted by: Bandersnatch at February 28, 2016 04:17 PM (1xUj/)



Don't despair.  The thing that needs to happen is to get the environmentalists excited about generating plankton blooms in order to fight global warming and ocean acidification.  Out in the middle of the blue water ocean there is no plankton and so no fish.  There is no plankton because the nutrients are all sunk to the bottom, several miles down and way too deep for sunlight to penetrate.  When there is sunlight and nutrients, there is plankton and soon there are krill to eat the plankton and fish to eat the krill.


I keep hoping that the Japanese will take this up just to increase fish production in the Pacific.

Posted by: Obnoxious A-Hole at February 28, 2016 11:42 AM (QHgTq)

92 @86

Yeah Miami has some spots that serve up some killer cevich.


Posted by: Kreplach at February 28, 2016 11:42 AM (ILoaF)

93 Having spent a good deal of my youth by the ocean, my rule of thumb is this: If you can't smell or see salt water, don't order seafood. Snobby, I know, but there it is.

Posted by: Mike Hammer, etc., etc. at February 28, 2016 11:42 AM (9mTYi)

94 For anyone who's ever in my neck of the woods (the Long Beach/OC area), check out one of the locations of California Fish Grill. In fact there's one within walking distance of me. Pretty good seafood dishes for not-outrageous prices; place is a bit small and fast-foody but they provide good table service. They also have a fried zucchini appetizer that's yuge and only $2.99.

Posted by: qdpsteve at February 28, 2016 11:43 AM (ntObR)

95 Posted by: An Poc ar Buile at February 28, 2016 04:31 PM
~~~~~

Was thinking of you yesterday because I ordered some bangers online.  That's the one food that I miss the most and they're hard to find here.  For years, I ordered from Tommy Moloney's website, but their links were always a bit disappointing (kinda bland.)  However, found a new place last year, and their sausage is great, if you're interested.

Posted by: IrishEi at February 28, 2016 11:43 AM (E6RIJ)

96 Now I just buy it all... My mom's mom, former farm gal who did a lot of canning in her day, to her then-newly-married daughter-in-law, my aunt Nonie (both now long deceased, alas): "Never can anything that you can buy at the grocery store!" Take that, back-to-the-landers!

Posted by: mindful webworker - best thing since sliced bread at February 28, 2016 11:44 AM (xkaSw)

97 Drudge siren: Sessions to endorse Trump

Posted by: WhatWhatWhat? at February 28, 2016 11:45 AM (HMt16)

98 93 Having spent a good deal of my youth by the ocean, my rule of thumb is this: If you can't smell or see salt water, don't order seafood. Snobby, I know, but there it is. -- Best seafood city that I've lived in was Chicago. Ten times better than Boston... several times better than Houston.

Posted by: Y-not (@moxiemom) at February 28, 2016 11:46 AM (t5zYU)

99 From my childhood:

Flour-dredged brook trout 1 hour from the creel.  Sauteed in an iron skillet and served with cole slaw and fries.

Posted by: mrp at February 28, 2016 11:46 AM (JBggj)

100 >>>i like flounder. can't get it here the great white north. fresh walleye is good though. not big on shellfish. Posted by: chavez the hugo at February 28, 2016 04:37 PM (ucDmr) *** Back in the day, my buddies and I would make spears by tying nails to the ends of six foot bamboo poles. Then we'd snorkel out at the two fathom line, and wait to catch a glimpse of flounder - you could see the sand shift back and forth over them - which we'd spear to the bottom, swim down to while keeping them pinned in place, and grab by the gills. Them's good eatin'. God, I grew up a complete muck savage.

Posted by: An Poc ar Buile at February 28, 2016 11:46 AM (1zS3A)

101 If Ina Garten was to marry Danny Devito, the wedding would have a real long drum solo and she'd be And if Halle Berry married Tim Burton she'd be EVIL because she would become Halliburton.

Posted by: Bertram Cabot Jr. at February 28, 2016 11:47 AM (FkBIv)

102 Love the stuff. And geoducks in Moclips in March!

Posted by: Skookumchuk at February 28, 2016 11:47 AM (/WPPJ)

103 In the meantime, I'm really looking forward to not watching the Oscars tonight. Oh, I forgot to not watch the Oscars tonight. So instead of going on about all of the harvesting sea food things I've done and loved I will talk about the one I haven't done yet. I haven't raked clams. Steamed clams are an utter delicacy. Peel of the shroud on the neck, dip in broth to remove the salt, dip in butter to make them buttery....mmmmm. Fried clams are God's own guilty pleasure. I am landlocked in central CT these days and when I had a visitor from North Carolina I drove her 3 hours to Cape Cod just to eat fried clams.

Posted by: Bandersnatch at February 28, 2016 11:47 AM (1xUj/)

104 93: So true Hammer. We go by my wifes brother and go shrimping with him. Fresh netted shrimp I can eat, the frozen stuff is not shrimp. It's awful.

Posted by: chavez the hugo at February 28, 2016 11:47 AM (ucDmr)

105 One of the only good things about living in northern California is the Pacific Ocean and what can be harvested from it. I go salmon fishing a minimum 10X a year and generally catch enough to last my wife and I for a year. Salmon season starts in April and ends in November, so that's not hard to do. She likes to cook it with this fancy schmancy champagne cream sauce, but I'm a purist and like it best grilled. There's nothing like salmon you catch and eat the same day. Nothing. Then there's abalone, halibut, rock fish for fish and chips and tacos, dungeness crab, striped and white sea bass. I love it all.

Posted by: Hank at February 28, 2016 11:49 AM (xVYeR)

106 Speaking of shellfishness, a couple of days ago. I was rooting through the deep freeze for the ice cream, when I discovered a box of... Vegan Prawns. ?? Are Prawns usually meatatarians ?? But truly, they're made from konjac, actually, a/k/a konjaku a/k/a "elephant yam, a staple across SE Asia and very popular Japanese cuisine," combined with "nutrient-rich sea weed." Hooo-kay. I don't mind eating unusual food. But when they have to shape it to pretend it's something animal, then, umm...

Posted by: mindful webworker - yummy! at February 28, 2016 11:50 AM (xkaSw)

107 100: You are ready for the burning times my friend. Nothing wrong with that.

Posted by: chavez the hugo at February 28, 2016 11:50 AM (ucDmr)

108 I've retire to the OBX, northeast coast of NC. Have access to the freshest fish there is by catching it or buying it where it comes off the docks. One of my favorites is Sheepshead or some call convict fish for its black and white vertical bars. You folks out on the left coast have one by same name but it's different. Sheepshead eat mussels,oysters,barnicals and such. Local friends call it poor mans lobster.

Posted by: Kentucky Kid at February 28, 2016 11:50 AM (s4Ck4)

109 Dont belittle fish sticks. To kids they are magical.

Posted by: Bruce With a Wang! at February 28, 2016 11:51 AM (iQIUe)

110 When I purchase salmon, it goes to the smoker.  I brine the fillets/steaks for about three hours and then hot smoke for about two hours.

Posted by: mrp at February 28, 2016 11:52 AM (JBggj)

111 Oh yeah. Even a filet-o-fish is okay if you put enough ketchup on it.

Posted by: qdpsteve at February 28, 2016 11:52 AM (ntObR)

112 Found this recipe for calabaza, corn, and coconut soup: http://tinyurl.com/z8rddbr

Posted by: All Hail Eris, Literate Savage at February 28, 2016 11:53 AM (jR7Wy)

113 108: The sheepshead we have hear are harvested and ground into catfood. Nobody eats them.

Posted by: chavez the hugo at February 28, 2016 11:53 AM (ucDmr)

114 I'd love to be Halliburton. Highly competent and well paid. What's not to love? Oh, Halle is back on the market. Gal just cant keep a husband.

Posted by: Bruce With a Wang! at February 28, 2016 11:54 AM (iQIUe)

115 Best seafood city that I've lived in was Chicago. Ten times better than Boston... several times better than Houston. Posted by: Y-not Respectfully, what the fuck? There isn't an ocean in Chicago. Seafood changes fast. People who don't like mackerel are not misguided, they just haven't had it fresh caught. Lobster from your own pot (yes I'm bragging) is different even from lobster from the best pound where the commercial guys have sold it, because it will have been in the tanks for a couple of days. Tuna is the rare exception. Tuna is better after two days in the fridge when the meat has time to set. It's totally delicious the day that you catch it and are butchering it with some soy and wasabi and gin and tonic after 12 hours on the water, but the meat firms up. Seafood is best by the sea. If you can't catch it yourself, it's best where it's most freshly caught.

Posted by: Bandersnatch at February 28, 2016 11:55 AM (1xUj/)

116 when I had a visitor from North Carolina I drove her 3 hours to Cape Cod just to eat fried clams. Posted by: Bandersnatch at February 28, 2016 04:47 PM (1xUj/) ---- This sounds like you were violating the Mann Act!

Posted by: All Hail Eris, Literate Savage at February 28, 2016 11:55 AM (jR7Wy)

117 Farmed salmon has improved tremendously in the past several years. It used to be mushy and fatty and clearly inferior to the obscenely expensive wild-caught stuff. But now, with improvements in aquaculture and a streamlined transportation system, it is, in my opinion, better than most wild caught salmon. Posted by: Open Blogger at 04:00 PM I would love to know where you get your farmed salmon that is as good as or better than wild caught. Because I'm my experience, that is completely untrue.

Posted by: Sambo at February 28, 2016 11:55 AM (YVSpy)

118 Do people still get their throats blessed? When I was a kid it was big fear to choke on a bone. And though uncomfortable, it shdnt obstruct breathing.

Posted by: Bruce With a Wang! at February 28, 2016 11:56 AM (iQIUe)

119 >>>However, found a new place last year, and their sausage is great, if you're interested. Posted by: IrishEi at February 28, 2016 04:43 PM (E6RIJ) *** Please! To return the favor, if you're ever in Galway, go get some pork sausages at Hertridge's. And sandwiches at McCambridge's. If you're ever in Atlanta, the bangers and mash at - yes - The Olde Blind Dog are *to* *die* *for*. Story about Hertridges: When my mother died, we all went back to Ireland for the wake, funeral, burial. First day there, my sister Patricia caught my eye and we said, as one, "Hertridges." We drove into Galway and bought a couple of pounds of sausages, brought them home, fried them up in butter, and proceeded to our favorite feast, butter-fried sausages wrapped in buttered toast. Just as we were tucking in, the brother's wife walked into the kitchen, took a look and said: "Ye're faather died of a heaart attack, didn't he?" You just gotta love the Irish.

Posted by: An Poc ar Buile at February 28, 2016 11:56 AM (1zS3A)

120 Not a seafood fan.

My hubby loves to fish, and he's so happy just grilling up a striped bass he's caught.

Bander, interesting info on available fish. Hubby never eats Tilapia because "it's a bottom-feeder."

Posted by: Lizzy [/i] at February 28, 2016 11:56 AM (NOIQH)

121 Seafood is best by the sea. If you can't catch it yourself, it's best where it's most freshly caught. Posted by: Bandersnatch at February 28, 2016 04:55 PM (1xUj/) Best seafood I've ever had was fresh caught red snapper.

Posted by: Sambo at February 28, 2016 11:58 AM (0Txm0)

122 Sure, salmon and tuna are great, but so is the lowly cod! yez, eat mor cod.

Posted by: A Pollock at February 28, 2016 11:59 AM (o98Jz)

123 check the fat content on Tilapia....

Posted by: redc1c4 at February 28, 2016 12:00 PM (5PGBa)

124 >>>Local friends call it poor mans lobster. Posted by: Kentucky Kid at February 28, 2016 04:50 PM (s4Ck4) *** I've caught those off the Fort Clinch pier, rocky side. They're huge! And such good eatin'. Florida has limits on how many you can catch, and when. I am an insane - sorry, avid - fisherman.

Posted by: An Poc ar Buile at February 28, 2016 12:00 PM (1zS3A)

125 Not a seafood fan. Posted by: Lizzy at February 28, 2016 04:56 PM (NOIQH) Same here ... though I'm even a bit more than a non-fan. I just never liked fish. I could eat lobster tails but I don't die for them or anything. I'd rather just have a burger or two.

Posted by: ThePrimordialOrderedPair at February 28, 2016 12:02 PM (zc3Db)

126 115 Best seafood city that I've lived in was Chicago. Ten times better than Boston... several times better than Houston. Posted by: Y-not >>Respectfully, what the fuck? >> >>There isn't an ocean in Chicago. I moved from Chicago to Boston and was pretty disappointed when I didn't have my choice of a dozen different varieties of oysters as I did in Chicago. It's a major entry point for fresh seafood. Plus, it's such a cosmopolitan city that the demand produces a tremendous variety of choices. Houston was great for snapper & shrimp, Boston was fine for clams & lobster, and L.A. is good for sushi, but Chicago was best overall. The only thing I think I never found there was blue crabs.

Posted by: Y-not (@moxiemom) at February 28, 2016 12:02 PM (t5zYU)

127 Fried clams are God's own guilty pleasure. I am landlocked in central CT these days and when I had a visitor from North Carolina I drove her 3 hours to Cape Cod just to eat fried clams.

Posted by: Bandersnatch at February 28, 2016 04:47 PM


You, sir, are a Moron among Morons.  *raises glass*

Posted by: RedMindBlueState[/i][/b][/s][/u] at February 28, 2016 12:02 PM (Q7bO0)

128 If Poseidon had wanted mankind to eat fish, he would have given us teeth! Oh, wait...

Posted by: zombie at February 28, 2016 12:03 PM (jBuUi)

129 Cedar planks... I start with a cookie sheet, then line bottom with aluminum foil. Then set cedar plank inside. Fill with about quarter inch of water. Set aside for cedar to absorb water. Prep 'other' stuff a while. Use standard size fish of about 3/4 to 1 pound. Standard time of 350 for 40 minutes. Perfect flakey fish results. Throw cedar plank into dishwasher. Every so often break out the belt sander and sand it down with coarse sandpaper. They can last a lifetime. The thing is... it's not so much the cedar is imparting flavor...it's providing an environment inside of your oven which is conducive to keeping your seafood moist and in effect 'steam cooking' it. The highest end ovens you can purchase now have steam infusion. You can have the same effect at very small cost with a cedar plank.

Posted by: mega machines at February 28, 2016 12:04 PM (fbovC)

130 >>>yez, eat mor cod. Posted by: A Pollock at February 28, 2016 04:59 PM (o98Jz) *** Heh. Back in the day, I went out fishing in the middle of Galway Bay, in the middle of a near gale. We returned with what one of the crew described as "a single piddlin' pollock".

Posted by: An Poc ar Buile at February 28, 2016 12:04 PM (1zS3A)

131 If Poseidon had wanted mankind to eat fish, he would have given us teeth! Oh, wait... Posted by: zombie at February 28, 2016 05:03 PM (jBuUi) Maybe you want to tell the Japanese about Prometheus ...

Posted by: ThePrimordialOrderedPair at February 28, 2016 12:06 PM (zc3Db)

132 Posted by: An Poc ar Buile at February 28, 2016 04:56 PM

~~~~~

The website is:  balsonbutchers.com

I'd love to go to Atlanta again...haven't been in more than a decade.  Will definitely try The Olde Blind Dog if I do!  And I'm wondering where they might get their sausage, because if you look at the "About" page at Balson's, there is an Atlanta, GA connection.  It's possible.

Posted by: IrishEi at February 28, 2016 12:08 PM (E6RIJ)

133 Dammit Dildo where was this recipe when I placed my salmon in the smoker at noon?

Posted by: Misanthropic Humanitarian at February 28, 2016 12:08 PM (voOPb)

134 Drudge siren: Sessions to endorse Trump Posted by: WhatWhatWhat? at February 28, 2016 04:45 PM (HMt16) There are no brakes on this train

Posted by: Phone of kari at February 28, 2016 12:08 PM (t3GYW)

135 I get all my fish from Unhygenix, the fishmonger.

Actually, I had some nice Unagi (eel) over rice for lunch, with a side of Tempura shrimp and masago.  Yum.

Posted by: AshevilleRobert at February 28, 2016 12:09 PM (9ltS8)

136 Sure, salmon and tuna are great, but so is the lowly cod! yez, eat mor cod. Posted by: A Pollock at February 28, 2016 04:59 PM (o98Jz) fuk u, whitefish. yer gillz r wormy an u smel lik rotten kelp.

Posted by: A Cod at February 28, 2016 12:10 PM (o98Jz)

137 Thanks for the sea food thread. I grew up on an island in RI and several times a year we had family get togethers with steamed crabs, clams, mugs of clam broth taken from the steamer that was in every home back in the 50s. The clams not consumed on the spot became thick chowder the next day. My parents and grandparents would meet the boats as they came to the dock and get the stuff by the bushel. Those prices bring a tear to my eye. We had hotdogs and burgers for those benighted family members who didn't like shell fish. Lobster was an occasional treat. Damn! What pleasant memories.

Posted by: JTB at February 28, 2016 12:11 PM (FvdPb)

138 There are no brakes on this train Posted by: Phone of kari The train stops in November when it slams into that train stopping doo dad at the end of the track. http://tinyurl.com/z3yhzn5

Posted by: Bertram Cabot Jr. at February 28, 2016 12:12 PM (FkBIv)

139 There are no brakes on this train Posted by: Phone of kari at February 28, 2016 05:08 PM

~~~

Yep.  Appears we are headed for a catastrophe.

Posted by: IrishEi at February 28, 2016 12:12 PM (E6RIJ)

140 I can't eat bream, too bony. I have caught and eaten a lot of pike. I like them. Big bones - so little chance of choking, mild flavor meat - ready to take on whatever spice you use, and nicely flaky. Back in the day, one of the old reprobates with whom I grew up would hunt pike with a shotgun. We'd go stalking around our small part of Lough Corrib and when he saw a large pike setting in ambush in the reeds, *BOOM*. I remember once bringing home 20lbs of lead-flavored pike. That was what was left over. Same guy applied for a government grant to add a bathroom to his house. A year later, he blew it up. He was using the limitless supply of of cold water in his poitin still, miscalculated, turned his bathroom into a alcohol vapor/air bomb, and the rest, as they sais at the Galway Assizes, was a trip to stir.

Posted by: An Poc ar Buile at February 28, 2016 12:13 PM (1zS3A)

141 Lots of fishing in my area. Lovely panfish & delicious walleye. Lots of trout too if you like trout. Not to far away from the grat lakes as well with their salmon

Posted by: Misanthropic Humanitarian at February 28, 2016 12:13 PM (voOPb)

142 Salmon is so yesterday. Oh, wait... that's when I cooked it. Bought it in a box at Sam's, threw in Pyrex dish and was edible and filling. Today is comfort food day. Grilled Pork chops, mashed taters, apple-raisin stuffing, creamed corn, gravy and biscuits. Apple pie for dessert.

Posted by: olddog in mo [/i] [/s] [/b] [/u] at February 28, 2016 12:13 PM (Dhht7)

143 Trump in Alabama, promises a 'surprise' announcement. I suspect not seafood related. Btw: Planked seafood is terrific. Planked meat is just as terrific. It's all about the fact that steaming food is so conducive to texture and taste. I steam clams, shrimp, and lobster, to name just a few.

Posted by: mega machines at February 28, 2016 12:14 PM (fbovC)

144 yez, eat mor cod. Posted by: A Pollock How many Pollock does it take to screw in a light bulb?

Posted by: Bertram Cabot Jr. at February 28, 2016 12:15 PM (FkBIv)

145 "Throw cedar plank into dishwasher. Every so often break out the belt sander and sand it down with coarse sandpaper. They can last a lifetime. "

what kind of soap?

Posted by: redc1c4 at February 28, 2016 12:16 PM (5PGBa)

146 yez, eat mor cod. Posted by: A Pollock at February 28, 2016 04:59 PM (o98Jz) fuk u, whitefish. yer gillz r wormy an u smel lik rotten kelp. Posted by: A Cod at February 28, 2016 05:10 PM (o98Jz) *** Yes, let's you and him fight. - Bismark the Herring

Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 28, 2016 12:16 PM (lutOX)

147 *notes thread flagging* *considers how Morons think* Oh yeah. Raw oysters can be used in really interesting sex fun.

Posted by: Bandersnatch at February 28, 2016 12:18 PM (1xUj/)

148 Liberal Senator Jeff Sessions to endorse Trump.  GOPe phony conservatives, e.g. AOS crew & Cruzio supporters, across the nation are flabbergasted.

Posted by: Sammy From Alabammy at February 28, 2016 12:18 PM (iQwFx)

149 >>>Posted by: IrishEi at February 28, 2016 05:08 PM (E6RIJ) *** Thanks, man! Noted.

Posted by: An Poc ar Buile at February 28, 2016 12:18 PM (1zS3A)

150 Oh yeah. Raw oysters can be used in really interesting sex fun ==== only if you're using a vacuum cleaner

Posted by: Bigby's Knuckle Sandwich at February 28, 2016 12:19 PM (Cq0oW)

151 Think the surprise is Jeff Sessios endorsing Trump. Time to put the Amish/Chemboy on suicide watches?

Posted by: Bruce With a Wang! at February 28, 2016 12:19 PM (iQIUe)

152 Posted by: olddog in mo at February 28, 2016 05:13 PM (Dhht7) Your comfort food sounds awesome except for cream style corn UGH

Posted by: Misanthropic Humanitarian at February 28, 2016 12:20 PM (voOPb)

153 OT, I know, but the Missus is going to an Oscar party tonight, dressed as Mae West. No enhancements necessary. Please excuse me while I now sit back and gloat.

Posted by: An Poc ar Buile at February 28, 2016 12:21 PM (1zS3A)

154 anyone seen that NYT article about Rubio lobbying Rush, Levin, BOR, Laura etc about amnesty?

Posted by: Bigby's Knuckle Sandwich at February 28, 2016 12:22 PM (Cq0oW)

155 I don't know how the tradition started, but we've always had seafood for Christmas dinner instead of turkey or ham, it's usually raw oysters or steamed mussels as an appetizer with lobster or king crab legs for the main course. And when I was a kid it didn't get much better than fishing with my grandpa all day (stripers or catfish depending on where we went) cleaning the catch on the backyard picnic table and grandma frying it up, good times.

Posted by: All Teh Meh at February 28, 2016 12:22 PM (yos+4)

156   
  Coming soon here--Brook trout fresh caught--about 8-9", broiled.

  Some lemon butter and crusty bread.

   FYI, if you hate the small bones nuking a split Brookie--2 mins a side and the flesh just flakes apart.

   I pull one side apart, lay the fish on it's back and the skeleton will come away just like you see in the cartoon depictions.

Posted by: irongrampa at February 28, 2016 12:23 PM (P/8aq)

157 Oh yeah. Raw oysters can be used in really interesting sex fun. Posted by: Bandersnatch at February 28, 2016 05:18 PM (1xUj/) ---- The touching oyster scene from "Tampopo": https://www.youtube.com/watch?v=k5KMplmtFmM Best movie about food ever.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 12:23 PM (jR7Wy)

158 Waxy potatoes don't mash very well.

Posted by: cthulhu at February 28, 2016 04:26 PM (EzgxV)

Pistols at dawn?

The trick is to use a little more fat with the waxy ones.

When I make mashed potatoes I use Yukon Golds (a fancy name for yellow potatoes), butter and half and half.  5:1:1 ratio.

Yeah, they are fattening.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:27 PM (Zu3d9)

159 I pull one side apart, lay the fish on it's back and the skeleton will come away just like you see in the cartoon depictions.
Posted by: irongrampa

=============

Yep, that's how it works.

Posted by: mrp at February 28, 2016 12:27 PM (JBggj)

160 "what kind of soap?Posted by: redc1c4 Just your usual dishwasher detergent. Nothing special. My dishwasher takes the water and detergent to near boiling, then has a couple of high temperature rinse cycles. I usually use low cost tabs with a teaspoon of trisodium phosphate (TSP). There's no discernable residue, or odor.

Posted by: mega machines at February 28, 2016 12:27 PM (fbovC)

161 Salmon is dangerous. A gf was grilling salmon on her deck when it caught on fire. No big deal. But a tiny bit of the flaming fish fell on the deck and began burning it. Burnt a little hole, too.

Posted by: Bruce With a Wang! at February 28, 2016 12:28 PM (iQIUe)

162 We always had salt water seafood which is normal when you are surrounded by the Atlantic Ocean. It wasn't until I was smart and/or lucky enough to marry my Wisconsin raised wife that I learned of the wonders of fresh water fish. When we visit Wisconsin now I make it a point to enjoy fresh caught trout, pickled pike (unbelievably good) and walleye. I now regard walleye as proof that God loves us. The sad part is that Mrs. JTB is allergic to all fish, fresh or salt. What a bummer. I would love to share that delicious food with her.

Posted by: JTB at February 28, 2016 12:28 PM (FvdPb)

163 Utterly, and completely OT, but here's the best sausage shop (*ahem*) in Atlanta: http://www.patakmeats.com/Welcome.html I only get there once a month - it's on the other side of Atlanta from me, so I can't get get there during the day, and they only open at the weekend on the first Saturday of the month, but they're soooooooo good.

Posted by: An Poc ar Buile at February 28, 2016 12:28 PM (1zS3A)

164 Salmon is dangerous. A gf was grilling salmon on her deck when it caught on fire. No big deal. But a tiny bit of the flaming fish fell on the deck and began burning it. Burnt a little hole, too.

Posted by: Bruce With a Wang!


Two-zone grilling, dude. Two-zone.

Posted by: weft cut-loop[/i][/b] at February 28, 2016 12:29 PM (A/3fN)

165 Don't like to eat me, but I sure like to catch em. Nothing like getting into a rhythm and putting that fly right where you want it. And a fish will rise...

Posted by: Duke Lowell at February 28, 2016 12:29 PM (kTF2Z)

166 They may have lots of variety of seafood in Chicago but there are few people who know what the heck to do with it. I got steamed crab there once and the meat had been cooked to the consistency of toothpaste. I pointed this out to the waiter and was assured that "it's supposed to be like that."

Posted by: Trimegistus at February 28, 2016 12:29 PM (B+oa+)

167 >> Liberal Senator Jeff Sessions It should be noted that Jeff Sessions is the one who ACTUALLY killed Gang of 8, not Cruz. Comparatively speaking Cruz's involvement was arguably little more than opportunistic minimalism aimed at a White House bid. This deserves acknowledgement. The fact that the most ardent anti-amnesty Republican in Senate, and who worked side by side with Cruz, is going for Trump... that says a lot.

Posted by: Rastus at February 28, 2016 12:29 PM (VjlMj)

168 I now regard walleye as proof that God loves us.
========

Amen.

Posted by: mrp at February 28, 2016 12:29 PM (JBggj)

169 http://www.patakmeats.com/Welcome.html I only get there once a month - it's on the other side of Atlanta from me, so I can't get get there during the day, and they only open at the weekend on the first Saturday of the month, but they're soooooooo good. Posted by: An Poc ar Buile at February 28, 2016 05:28 PM (1zS3A) ***** Nailed it. I go here every couple of weeks and load up.

Posted by: Tim in GA [/i] [/s] [/b] at February 28, 2016 12:30 PM (4/bZT)

170 Not big on seafood. My Norwegian ancestors would be ashamed and horrified.

Posted by: fluffy at February 28, 2016 12:31 PM (2hcmo)

171 I've eaten seafood all my life, but not much fish. We were a shellfish family: shrimp, crab, oysters, crawfish, mussels. It was only after I discovered sushi that I started eating fish.

Posted by: Trimegistus at February 28, 2016 12:31 PM (B+oa+)

172 Posted by: Sambo at February 28, 2016 04:55 PM (YVSpy)

NY Metro area.

We get about five different types of farmed salmon. Scottish. Irish. Canadian. Norwegian.....

Posted by: CharlieBrown'sDildo at February 28, 2016 12:33 PM (Zu3d9)

173 The touching oyster scene from "Tampopo": https://www.youtube.com/watch?v=k5KMplmtFmM Best movie about food ever. Posted by: All Hail Eris, Literate Savage Oh that was nice. I've heard of, but not seen Tampopo. I shall add it to the queue. And yeah, that was all suggestive about eating the oyster and the drop of blood hammered it home, but I was talking about eating the oyster from *there*. Also I love the Ama, the Japanese pearl divers, and I may or may not have a collection of pictures from back in the day when they dove nekkid.

Posted by: Bandersnatch at February 28, 2016 12:33 PM (1xUj/)

174 Posted by: Rastus at February 28, 2016 05:29 PM (VjlMj)

I am curious what your nic is supposed to mean.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:34 PM (Zu3d9)

175 In another hour we will be starting launch prep. 6:46 pm est

Posted by: Bruce With a Wang! at February 28, 2016 12:34 PM (iQIUe)

176 166 They may have lots of variety of seafood in Chicago but there are few people who know what the heck to do with it. I got steamed crab there once and the meat had been cooked to the consistency of toothpaste. I pointed this out to the waiter and was assured that "it's supposed to be like that." Posted by: Trimegistus at February 28, 2016 05:29 PM (B+oa+) *** Champagne and pompano, the really go together. _ Johnny Rocco

Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 28, 2016 12:35 PM (lutOX)

177 >>>When I make mashed potatoes I use Yukon Golds (a fancy name for yellow potatoes), butter and half and half. 5:1:1 ratio. Yeah, they are fattening. Posted by: CharlieBrown'sDildo at February 28, 2016 05:27 PM (Zu3d9) *** Five lbs of potatoes, one stick of butter, 8 oz of cream cheese, pint of sour cream. You have to eat them warm. They tend to solidify.

Posted by: An Poc ar Buile at February 28, 2016 12:35 PM (1zS3A)

178 Trump -- 'this is amazing' -- enters to 'Southern Man' as 30, 000 cheer. Surprise. Tease. Honored - expert, strong borders, want wall, Mexican president Fox, dishonest, wall just got 10 feet higher, We're going to build that wall, people are going to come... SENATOR JEFF SESSION.

Posted by: mega machines at February 28, 2016 12:36 PM (fbovC)

179 Seafood-I'm severely allergic. The stop breathing, turn blue allergy. Which is sad, because I love lobster and shrimp. I'm not a fish fan, but tonight we are grilling salmon and chicken, with rice and black beans- black beans, onion, bell pepper, garlic, olive oil, 1 teaspoon each cumin, chili powder, garlic powder, black pepper, 1/2 teaspoon salt, chicken broth to cover. Presoak the black beans overnight, or use two cans of plain black beans. Saute the onion, bell pepper and garlic in the olive oil. Add drained beans, and spices, stir to coat with the oil. Add chicken broth to cover the beans, bring to a boil, then simmer for about an hour. Yum.

Posted by: Moki at February 28, 2016 12:37 PM (7q2ch)

180 Jeff Sessions formally endorses Trump.

Posted by: logprof at February 28, 2016 12:37 PM (gXNza)

181 162: Fresh walleye and fresh yellow perch are fine eating. Fresh is best.

Posted by: chavez the hugo at February 28, 2016 12:37 PM (ucDmr)

182 "Chilean sea bass. Way overfished. Near endangered. Don't buy. (environmental know-it-alll Al Gore served it for his daughter's wedding.). It is also a long-lined fish (like swordfish). Extremely indiscriminate fishing method."

Half the yuppie restaurants here in Scum Scamfrisco, ground zero for snooty elite environmentalism, have that fish on their menus.

Posted by: torquewrench at February 28, 2016 12:37 PM (noWW6)

183 Jeff Sessions formally endorses Trump. Posted by: logprof at February 28, 2016 05:37 PM (gXNza) ****** Shocking......absolutely no one, I hope.

Posted by: Tim in GA [/i] [/s] [/b] at February 28, 2016 12:38 PM (4/bZT)

184 Lobster Roll in any small coastal Maine town. Like Boothbay Harbor. All the joy of lobster but none of the labor.

Posted by: San Franpsycho at February 28, 2016 12:38 PM (EZebt)

185 It was only after I discovered sushi that I started eating fish. I get sushi for lunch at least once a week, Whole Foods actually makes pretty decent sushi believe it or not, pricey like everything else of theirs though.

Posted by: All Teh Meh at February 28, 2016 12:39 PM (yos+4)

186 Remember spending two weeks with friends on the South Branch of the Potomac - fresh fish, right from the river, cooked on a fire by the bank. Damned things would have been flopping around less than a minute before they went into the pan. Yeah, we got sick of fish after about three days.

Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 28, 2016 12:40 PM (lutOX)

187 Shocking......absolutely no one, I hope. Posted by: Tim in GA at February 28, 2016 05:38 PM (4/bZT) --Yeah, it did not shock me. I'm just surprised Sessions waited this long to make it official. It may just be that he wanted to wait until Super Tuesday.

Posted by: logprof at February 28, 2016 12:41 PM (gXNza)

188 Salmon with Brown Sugar and Mustard Glaze

If you like that one, Flay's got a Grilled Salmon with Orange-Miso Glaze in his "Bobby Flay's Grill It!"cookbook that's pretty damned fine.

Posted by: Additional Blond Agent at February 28, 2016 12:41 PM (LUlyE)

189 Posted by: Bandersnatch at February 28, 2016 05:33 PM (1xUj/) --- Oh you really must see it. Very funny story of a woman struggling to run her own noodle shop, with riffs on foodie culture and movie genres: Master and pupil, the tall hat loner blowin' into town who helps the young widder, the gangster and his moll, etc.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 12:41 PM (jR7Wy)

190 If you ever happen to be fishing in the streams around Lough Corrib, use the "Bloody Butcher" fly, available at fine retailers like Freeney's, in Galway. You will take more trout than you can eat. Trout enough to choke on. Though, from experience, one's really enough, when done wrong.

Posted by: An Poc ar Buile at February 28, 2016 12:42 PM (1zS3A)

191 Lately, the lovely and delightful Mrs naturalfake has become a big fan of- "fresh" wild skate. Me too. I assume what's sold is the wing portion of the skate and it is a delicious fish. White, firm, great fish flavor. Lightly sauted with butter, or brown butter, and salt and pepper is really all it requires. A la meuniere, amandine, piccata - all work nicely with it. Plus, it makes a very nice tempura fish. If you're looking for something different, and you see skate (heh!), check it out.

Posted by: naturalfake at February 28, 2016 12:42 PM (KUa85)

192 Jeff Sessions formally endorses Trump. Between this and the sidebar article about Limbaugh and the other talkers meeting with Rubio about the Gang of 8 Bill, I'm not sure what to think any more. I can't wait to hear Rush explain himself here. I'm sure it will include a healthy dose of equivocation.

Posted by: Pete Seria at February 28, 2016 12:42 PM (/pOl7)

193 175 In another hour we will be starting launch prep. 6:46 pm est ---------------- I first read that as lunch prep and thought,wow, that's some lunch!

Posted by: Duke Lowell at February 28, 2016 12:43 PM (kTF2Z)

194 Posted by: An Poc ar Buile at February 28, 2016 05:35 PM (1zS3A)

Never used cream cheese (but I will!), but I have used plain goat cheese to great effect in mashed potatoes.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:43 PM (Zu3d9)

195 Posted by: naturalfake at February 28, 2016 05:42 PM (KUa85)

I see it very rarely in stores, but whenever I see it on a menu i order it.

Skate is great!

My favorite is simply sauteed in brown butter.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:45 PM (Zu3d9)

196 Never used cream cheese (but I will!), but I have used plain goat cheese to great effect in mashed potatoes. Posted by: CharlieBrown'sDildo at February 28, 2016 05:43 PM (Zu3d9) Boursin is also nice-if you like herby potatoes.

Posted by: Moki at February 28, 2016 12:45 PM (7q2ch)

197 I'm told they are stocking walleye in some Virginia lakes. I wonder if they can take the warmer temps around here, especially for eating quality. I always think of them as a northern, icy water fish.

Posted by: JTB at February 28, 2016 12:47 PM (FvdPb)

198 Posted by: naturalfake at February 28, 2016 05:42 PM (KUa85) We had skate for our Christmas dinner once, it is good.

Posted by: All Teh Meh at February 28, 2016 12:47 PM (yos+4)

199 Posted by: Moki at February 28, 2016 05:45 PM (7q2ch)

Not a fan in potatoes, but in a pinch it works nicely as a stuffing for chicken breasts.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:47 PM (Zu3d9)

200 Trump rubbing in the Chris Christie endorsement. Rubio sweating like he just got out of a swimming pool. Crowd crazy. Says, 'All lives matter'. Apparently some protesters. Still ripping on Rubio.

Posted by: mega machines at February 28, 2016 12:47 PM (fbovC)

201 >>>Never used cream cheese (but I will!), but I have used plain goat cheese to great effect in mashed potatoes. Posted by: CharlieBrown'sDildo at February 28, 2016 05:43 PM (Zu3d9) *** Thanks! I had never gone there, but I will.

Posted by: An Poc ar Buile at February 28, 2016 12:47 PM (1zS3A)

202 I had grilled skate in Singapore at the open air food market ages ago. Delicioso! Just wanted to up the ante by saying I ate what you ate, but on the other side of the planet, so of course it was better.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 12:47 PM (jR7Wy)

203 If you ever happen to be fishing in the streams around Lough Corrib, Damn near the coldest I've ever been was on Lough Corrib. Hired a ghillie, thought it was for fly fishing. His method was dapping, impaling a live mayfly on a hook and dangling it from like an 18' rod so that it danced on the surface. Saw one salmon swirl all day. Found a place with a peat fire and drank whiskies while steam came off my jeans and life gradually crept back into me.

Posted by: Bandersnatch at February 28, 2016 12:47 PM (1xUj/)

204 One thing I haven't tried is an upper Great Lakes fish boil.  Big chunks of whitefish, potatoes, and, I think, onions all boiled together in a big iron pot on the lakeshore.

Posted by: mrp at February 28, 2016 12:48 PM (JBggj)

205 Torquewrench, ever been to Sam's Grill on Bush St?

Posted by: San Franpsycho at February 28, 2016 12:48 PM (EZebt)

206 Umm, goat cheese in mashed potatoes, I have to do that! Luckily husband loves seafood too. We eat it at least twice a week, all kinds, love it. Even our picky-eater kids like salmon, snapper, etc.

Posted by: LadyS at February 28, 2016 12:48 PM (C8ztS)

207 Going to be in DC soon - good place to eat fish?

Posted by: tops at February 28, 2016 12:48 PM (p5xLT)

208 Less than an hour to go for the SpaceX SES-9 launch scheduled for 6:46 pm EST. Upper level winds are a concern, so we should know in the next few minutes whether they will proceed with fueling.

Posted by: rickl at February 28, 2016 12:49 PM (sdi6R)

209 If you want to know who gave us Trump as the nominee, it's Rush Limbaugh and Matt Drudge. Had there been a sliver of intellectual honesty from these two Trump would have imploded months ago. So now we're going to have a George Wallace nominee who can't even condemn the KKK.

Posted by: Pepper at February 28, 2016 12:49 PM (A3kYV)

210 Shocking......absolutely no one, I hope. Not shocking, but a very significant senatorial endorsement. Trump just said All Lives Matter. Lib heads to explode in 3-2- (25k-30k at this rally depending on the source. But for sure it's a metric shit ton of people.)

Posted by: WhatWhatWhat? at February 28, 2016 12:49 PM (HMt16)

211 >>>Boursin is also nice-if you like herby potatoes. Posted by: Moki at February 28, 2016 05:45 PM (7q2ch) *** You're killin' me!!! That sounds so good. I'm going to approach in stages. First, I will add chooped green onions to the tried-and-true butter/cream cheese/sour cream potatoes.

Posted by: An Poc ar Buile at February 28, 2016 12:49 PM (1zS3A)

212 >>>It should be noted that Jeff Sessions is the one who ACTUALLY killed Gang of 8, not Cruz. Comparatively speaking Cruz's involvement was arguably little more than opportunistic minimalism aimed at a White House bid. This deserves acknowledgement.
Posted by: Rastus at February 28, 2016 05:29 PM (VjlMj)<<<



That's real retarded, sir.



http://tinyurl.com/zl944r2 (Breitbart article)

Posted by: Rachel Jeantel at February 28, 2016 12:50 PM (H9MG5)

213 Had salmon patties today. It's the second meal off a whole Coho salmon I picked up last week. I may do salmon chowder next. I've been buying this expensive canned tuna. It looks like the stuff you get back, when you go fishing on the Coast and have it canned. I had a recipe that I wanted to try, that called for high end tuna. I keep making tuna salad sandwiches with the stuff. I think I'll pick up more today.

Posted by: Notsothoreau at February 28, 2016 12:50 PM (Lqy/e)

214 "Torquewrench, ever been to Sam's Grill on Bush St?"

No, never have. What's the scoop?

Posted by: torquewrench at February 28, 2016 12:51 PM (noWW6)

215 The best movie ever made about food is: ''Big Night."

Posted by: JT in KC at February 28, 2016 12:52 PM (FoSz+)

216 So now we're going to have a George Wallace nominee who can't even condemn the KKK. Posted by: Pepper at February 28, 2016 05:49 PM (A3kYV) --Please.

Posted by: logprof at February 28, 2016 12:52 PM (gXNza)

217 So now we're going to have a George Wallace nominee who can't even condemn the KKK.Posted by: Pepper Dishonest troll is dishonest. I know, long time reader.

Posted by: mega machines at February 28, 2016 12:52 PM (fbovC)

218 Hatchery raised trout always tastes like shit. Fed on pellets instead of bugs and mosquitoes. It would take several years before the meat changes from a pasty white to a succulent pink.

Posted by: deepred at February 28, 2016 12:53 PM (xv5cf)

219 I tried a cocktail last night that was new to me but will make the rotation: Mary Pickford Cocktail (named after the actress) 2 oz light rum 1 oz pineapple juice .25 oz maraschino liqueur .25 oz grenadine Shake with ice, strain, garnish with cherry, drink. The rum I used was DePaz Blue Cane Rhum. Rhum means it's a rum agricole, which means a rum made from fresh cane juice directly as opposed to molasses. It's got a different flavor than regular rum in that it has a more earthy, green flavor sort of like tequila and slightly smoky like whiskey. It worked great in this cocktail and brought extra flavor to the mix, which I thought might be a little plain with light rum. Check it out.

Posted by: naturalfake at February 28, 2016 12:53 PM (KUa85)

220 It has the best variety and quality of fish on its menu. And it is a very un-hipster place. Every waiter in there is about 80 years old.

Posted by: San Franpsycho at February 28, 2016 12:53 PM (EZebt)

221 Oh, I liked ''Big Night."

Also liked "Mostly Martha," "Eat, Drink, Man, Woman" and "Chef."

Posted by: Lizzy [/i] at February 28, 2016 12:53 PM (NOIQH)

222 01 If Ina Garten was to marry Danny Devito, the wedding would have a real long drum solo and she'd be And if Halle Berry married Tim Burton she'd be EVIL because she would become Halliburton. If Sally Kohn married Frankie Valli, she would be Sally Kohn Valli.

Posted by: Bill Gates at February 28, 2016 12:53 PM (xUkfn)

223 Oh wow. Jeff Sessions just made the first primary endorsement of his career and went with Trump. That tears it for me. Trump is for sure the man.

Posted by: Drider at February 28, 2016 12:53 PM (6Xbsz)

224 ''Big Night." I enjoyed it.

Posted by: fluffy at February 28, 2016 12:54 PM (2hcmo)

225 I used to get assault from a local market that was good. It was big meaty fillets and did taste like catfish. Most of it, especially the frozen, isn't that good.

Posted by: Notsothoreau at February 28, 2016 12:54 PM (Lqy/e)

226 >>>Found a place with a peat fire and drank whiskies while steam came off my jeans and life gradually crept back into me. Posted by: Bandersnatch at February 28, 2016 05:47 PM (1xUj/) *** Do you remember where? I have relatives (the Mogans and the Maddens) all up and down the west side of Lough Corrib, from Galway to Cong, via Oughterard. It does get bloody cold at 53 degrees north latitude.

Posted by: An Poc ar Buile at February 28, 2016 12:54 PM (1zS3A)

227 Heh, Dana Loesch is pimping beet supplements. Paging Dwight Schrute.

Posted by: logprof at February 28, 2016 12:54 PM (gXNza)

228 And the food thread turns political. Lovely. Is this why we can't have nice things? 'Cause it seems like this is why we can't have nice things.

Posted by: Duke Lowell at February 28, 2016 12:54 PM (kTF2Z)

229 I hate and love the food thread. I'M SO HUNGRY NOW!!! I love seafood especially shellfish and all I have is canned tuna in the pantry. Looks like Amish is back or another version of Amish is back to ruin this thread.

Posted by: L, Elle at February 28, 2016 12:54 PM (2x3L+)

230 Posted by: Pepper at February 28, 2016 05:49 PM (A3kYV)

This is a food thread, not a combative political thread.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:55 PM (Zu3d9)

231 217 Dishonest troll is dishonest. I know, long time reader. Posted by: mega machines at February 28, 2016 05:52 PM (fbovC) I want to hear someone call a talk radio show and say, "Long time caller, first time listener."

Posted by: rickl at February 28, 2016 12:55 PM (sdi6R)

232 I mostly only eat seafood now a days when i go out.

Posted by: Nevergiveup at February 28, 2016 12:55 PM (DUoqb)

233 I don't know if this applies elsewhere, but learning to eat shellfish was a rite of passage in my town. It meant, if nothing else, that your hands were big enough to use a nutcracker on the crabs and lobsters. It also meant you were old enough to know what parts were good to eat and the parts to avoid. The second phase was being allowed to have a few sips of beer with the shellfish. Narragansett beer, of course. (Regional loyalty and low prices topped good taste. How else to explain Moxie soda pop.)

Posted by: JTB at February 28, 2016 12:55 PM (FvdPb)

234 215 The best movie ever made about food is: ''Big Night." Posted by: JT in KC at February 28, 2016 05:52 PM (FoSz+) --- Oh that's a good one. I loved the scene in "Babette's Feast" where they're making that wretched gloppy soup from the salted cod. Made me feel more secure about my cooking skillz.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 12:56 PM (jR7Wy)

235 I had grilled skate in Singapore at the open air food market ages ago. Delicioso! Just wanted to up the ante by saying I ate what you ate, but on the other side of the planet, so of course it was better. Posted by: All Hail Eris, Literate Savage at February 28, 2016 05:47 PM (jR7Wy) Ah, but I ate whale in Fukuoka. *drops mike*

Posted by: naturalfake at February 28, 2016 12:57 PM (KUa85)

236 I love the food thread.  Thanks for this every week, CBD.


Love, love, love shellfish.  I grew up with the beach as my second home.  Dad, mom and I would clam, crab and mussel all the time.  Still do on occasion, but things are not as easy as they used to be, with regulations and needing a license now, just to dig clams.

If it's a shellfish, I'll eat it.  I love to roast snow crab legs in garlic butter.  Oysters on the grill until they just crack open.  Lobster, shrimp.  Yum, gimme it all!

I could give or take fish.  I like the mild stuff like flounder, cod, halibut, sea trout and striped bass.  Don't like salmon (with the exception of raw sushi), though I wish I did considering how good it is for you.  If I never see another bluefish in my life I'll be happy...had to choke down way too many of them as a kid.

Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 12:57 PM (+eR2D)

237 Posted by: All Hail Eris, Literate Savage at February 28, 2016 05:56 PM (jR7Wy)

Heh.....

Ever have Brandade de Morue?

It's whipped salt cod with potato and lots of butter.

Sounds weird, but it's damned good.

Posted by: CharlieBrown'sDildo at February 28, 2016 12:58 PM (Zu3d9)

238 The sustainability/grossness problems Bandersnatch despairs of above really bother me too. But damn. Thanks for this one, CBD. I've gotten some great ideas from it.

Posted by: LadyS at February 28, 2016 12:58 PM (C8ztS)

239 Ah, but I ate whale in Fukuoka. *drops mike* Posted by: naturalfake at February 28, 2016 05:57 PM (KUa85) --- LOL

Posted by: All Hail Eris, Literate Savage at February 28, 2016 12:58 PM (jR7Wy)

240 Episode 2 of Night Manager is very good.

Posted by: Bruce With a Wang! at February 28, 2016 12:58 PM (iQIUe)

241 Posted by: naturalfake at February 28, 2016 05:57 PM (KUa85)

Seriously?

Tell...Tell!

Posted by: CharlieBrown'sDildo at February 28, 2016 12:58 PM (Zu3d9)

242 I absolutely love seafood. We ate it FAR more often than beef where I grew up. (Panama.) Being in the eastern US, I miss some of the Pacific critters we had back home but there are compensations. Like Atlantic blue crab, which is truly a gift of God. Or fresh-caught trout from right here in the Appalachians. I like my seafood, whether fish or shellfish, very simply cooked. Lemon, garlic, butter. That's enough. Maybe a little wine. Maybe Old Bay for zapping shrimp and crabs. Tarragon every now and then for variety's sake. Oh, one thing that USED to be commonly sold here in Virginia is bay scallops, those itty-bitty ones. They have (IMO) more flavor than the big ones and they were fairly cheap. But I haven't seen them in ages.

Posted by: Margarita DeVille at February 28, 2016 12:59 PM (T/5A0)

243 SanFranpsycho - are the waiters at Tadich still in their 80s too?

Posted by: Skookumchuk at February 28, 2016 12:59 PM (/WPPJ)

244 A buddy of my recently-dead brother's, Jimmy Griffin (Griffin's Bakery, Galway), spear-fished a conger eel, and didn't kill it immediately. Eel ate off half his face. Swear to God. Sometimes you eat the fish, and sometimes the fish eats you.

Posted by: An Poc ar Buile at February 28, 2016 12:59 PM (1zS3A)

245 I volunteered to go to Bangor Maine just for the Lobster

Posted by: Nevergiveup at February 28, 2016 01:00 PM (DUoqb)

246 If I never see another bluefish in my life I'll be happy...had to choke down way too many of them as a kid.

Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 05:57 PM (+eR2D)

Me too.


Posted by: CharlieBrown'sDildo at February 28, 2016 01:00 PM (Zu3d9)

247 >>> How else to explain Moxie soda pop. *** ahem *** You have drunk Narragansett and you don't refer to Moxie as tonic? ** side eye **

Posted by: fluffy at February 28, 2016 01:00 PM (2hcmo)

248 228 And the food thread turns political. Lovely. Is this why we can't have nice things? 'Cause it seems like this is why we can't have nice things. Posted by: Duke Lowell at February 28, 2016 05:54 PM (kTF2Z) --After Comment 100, it's fair game.

Posted by: logprof at February 28, 2016 01:00 PM (gXNza)

249 Ever have Brandade de Morue? It's whipped salt cod with potato and lots of butter. Sounds weird, but it's damned good. Posted by: CharlieBrown'sDildo at February 28, 2016 05:58 PM (Zu3d9) --- I love all those things as discrete packets of tastiness, so why not frappe 'em together? Sure.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:01 PM (jR7Wy)

250 Think Ace will peek in?

Posted by: Bruce With a Wang! at February 28, 2016 01:01 PM (iQIUe)

251 Do you remember where? I have relatives (the Mogans and the Maddens) all up and down the west side of Lough Corrib, from Galway to Cong, via Oughterard. I don't, alas. Somewhere I have a notebook with the ghillie's name and number in it. This was in '93 when then-wife and I were decompressing on our way home from living in Germany. Perhaps you can tell me something about the Burren? I hiked some hills there where there were stone pens at the lower altitudes and toward the top there were wind-eroded formations of rock slabs in rock cracks that were either man made or not, and either 100 or 5,000 years old because who can tell the pace of wind erosion. Do you know if the hilltop stuff is Druids or a gealogical anomaly?

Posted by: Bandersnatch at February 28, 2016 01:01 PM (1xUj/)

252 Another vote for Big Night. On the subject of seafood, I like it all, but am generally horrified by the prices. Which leaves me mostly with various preparations of cod, which can be purchased frozen for about $5/lb.

Posted by: HTL at February 28, 2016 01:02 PM (PI8Vq)

253 Posted by: LadyS at February 28, 2016 05:58 PM (C8ztS)

Sustainability is a real issue, but the constant attacks from the environmentalists on farmed seafood strikes me as thinly veiled anti-capitalist nonsense.

If they want us to return to a pre-agrarian society they should just be up front about it.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:02 PM (Zu3d9)

254 >>> --After Comment 100, it's fair game. Posted by: logprof at February 28 ----- Sure, generally that's a good rule, but not when you insist on bringing the KKK into it.

Posted by: L, Elle at February 28, 2016 01:02 PM (2x3L+)

255 If I never see another bluefish in my life I'll be happy...had to choke down way too many of them as a kid. Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 05:57 PM (+eR2D) Me too. Posted by: CharlieBrown'sDildo at February 28, 2016 06:00 PM (Zu3d9) I've had fresh bluefish, and by fresh I mean fresh caught and it was fine, but beyond that, I am no big blue fish fan

Posted by: Nevergiveup at February 28, 2016 01:03 PM (DUoqb)

256 The greatest seafood appetizer ever is clams casino. Bacon, onion, pepper, Monterey Jack cheese, steamed clams. So much work, so much flavor. Whenever the son and I get together we look at each other, say 'clams casino' and get to work. In fact, it's so good, the womenfolk always volunteer to help. That's always a tell of how good it is.

Posted by: mega machines at February 28, 2016 01:03 PM (fbovC)

257 And the food thread turns political. Lovely. Is this why we can't have nice things? 'Cause it seems like this is why we can't have nice things. Posted by: Duke Lowell at February 28, 2016 05:54 PM (kTF2Z) Like Dolemite said when the hood rats were stripping his pimp mobile, "This is why we can't have anything nice in the ghetto!". But he didn't say "we"....keep the food thread food please. Lots of good recipes and good cooks here.

Posted by: Hairyback Guy at February 28, 2016 01:04 PM (ej1L0)

258 Sure, generally that's a good rule, but not when you insist on bringing the KKK into it. Posted by: L, Elle at February 28, 2016 06:02 PM (2x3L+) --Yeah, no trolls after Comment 100.

Posted by: logprof at February 28, 2016 01:04 PM (gXNza)

259 --After Comment 100, it's fair game.

Posted by: logprof at February 28, 2016 06:00 PM (gXNza)

Not quite.

As long as it is gentle it's fine.

But if it gets contentious or nasty I'll start deleting.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:05 PM (Zu3d9)

260 For some reason, I don't like shrimp that is in hot dishes, but love cold shrimp cocktail. Raw oysters take about five minutes from beach to table when I'm on vacation, so I eat plenty of raw oysters, never had a problem. I have never taken a single bite of sushi, just can't make that leap. Clam chowder, Lobster bisque, Fried clams, Calamari, and Oh God, those Lobster rolls. I am definitely missing Cape Cod right now. I try to cram a year's worth of seafood into 2 weeks.

Posted by: Lincolntf at February 28, 2016 01:05 PM (2cS/G)

261 Sustainability is a real issue, but the constant attacks from the environmentalists on farmed seafood strikes me as thinly veiled anti-capitalist nonsense. If they want us to return to a pre-agrarian society they should just be up front about it. Posted by: CharlieBrown'sDildo at February 28, 2016 06:02 PM (Zu3d9) On the subject of fame fish. I fine farm raised trout a poor substitute for wild trout. Maybe it's my imagination, but I don't think so

Posted by: Nevergiveup at February 28, 2016 01:05 PM (DUoqb)

262 Hawaii had such great fish like opakapaka, mahi mahi, ono, and hapu'upu'u. Never had the elusive humuhumunukunukuapua'a.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:05 PM (jR7Wy)

263 >>I had grilled skate in Singapore at the open air food market ages ago. Delicioso! Did you ever have the pepper crab in Singapore? Best crab I've ever had. I hate to brag but I live on an island that is surrounded by lobster pots. Thousands. And clams. And oysters, mussels, scallops, yada. And every North Atlantic fish you can think of. And some fantastic seafood restaurants, fancy and picnic table variety. Small state, lots of seafood.

Posted by: JackStraw at February 28, 2016 01:06 PM (/tuJf)

264 256 The greatest seafood appetizer ever is clams casino. Bacon, onion, pepper, Monterey Jack cheese, steamed clams. So much work, so much flavor. Whenever the son and I get together we look at each other, say 'clams casino' and get to work. In fact, it's so good, the womenfolk always volunteer to help. That's always a tell of how good it is. Posted by: mega machines at February 28, 2016 06:03 PM (fbovC) --Nah, fried calamari strips for me. Mmmmmm.

Posted by: logprof at February 28, 2016 01:07 PM (gXNza)

265 Buefish as fish is hard to love. A buddy had a smoker and didn't have room for it so he parked it on my back deck. We experimented at smoking everything. Smoked bluefish with sour cream, onions and some spices is a pretty good dip.

Posted by: Bandersnatch at February 28, 2016 01:07 PM (1xUj/)

266 Posted by: Nevergiveup at February 28, 2016 06:03 PM (DUoqb)

I had raw, cured bluefish at a restaurant in Boston that was absolutely fantastic, but aside from that...no thanks.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:07 PM (Zu3d9)

267
Trump hit by Rubio and Cruz in KKK endorsement flap

followed by

Jeff Sessions formally endorses Trump.

It may just be that he wanted to wait until Super Tuesday.

Weak Godwin followed by solid right hook.  For an amateur Donald isn't doing too bad.  Or everyone else is doing very embarrassingly bad.

Posted by: DaveA[/i][/b][/s] at February 28, 2016 01:08 PM (DL2i+)

268 For some reason, I don't like shrimp that is in hot dishes, but love cold shrimp cocktail. Raw oysters take about five minutes from beach to table when I'm on vacation, so I eat plenty of raw oysters, never had a problem. I have never taken a single bite of sushi, just can't make that leap. Clam chowder, Lobster bisque, Fried clams, Calamari, and Oh God, those Lobster rolls. I am definitely missing Cape Cod right now. I try to cram a year's worth of seafood into 2 weeks. Posted by: Lincolntf at February 28, 2016 06:05 PM (2cS/G) It's funny, I eat sushi and I like sushi, but in my warped mind, i don't put it in the seafood category, but the Japanese category. I know, don't laugh. But that's just me

Posted by: Nevergiveup at February 28, 2016 01:08 PM (DUoqb)

269 Oh you really must see it.

Only if he doesn't wear the cream suit and hat the whole time, I'd be too distracted waiting for Godzilla.

Posted by: DaveA[/i][/b][/s] at February 28, 2016 01:09 PM (DL2i+)

270 i have a set of tadich grill dishes. real restaurantware stuff

Posted by: concrete girl at February 28, 2016 01:10 PM (0KgAM)

271 Also, CBD and artisanal, thank you for this wonderful thread. This is my favorite Sunday thread. You always do a great job with it.

Posted by: L, Elle at February 28, 2016 01:11 PM (2x3L+)

272 I eat fish 3-4 times a week at least, but I am afraid it's full of mercury and shit.   But I'm old, so it probably doesn't matter.


Posted by: Jeanne del norte at February 28, 2016 01:11 PM (51ZpF)

273 >>>Posted by: Bandersnatch at February 28, 2016 06:01 PM (1xUj/) *** The Burren. Where to begin. Where to End. Poulnabrone Dolmen. Cliffs of Mohir. Ailwee Caves. Kinvara. Turloughs. Sile na Gig. Lahinch. Corkscrew Hill. Lisdoonvarna. Clints. Grikes. Alpine flowers at sea level. The place has been occupied since 5,000 BC. It has history. Shit, I can take you down a side road from Gort and show you where people used to cook meat by filling holes with meat and water, and throwing in super-heated rocks to get a boil going. Tell you what: email's in the nic. Write me. We can talk and I'll try to make recommendations.

Posted by: An Poc ar Buile at February 28, 2016 01:11 PM (1zS3A)

274 >>Raw oysters take about five minutes from beach to table when I'm on vacation, so I eat plenty of raw oysters, never had a problem. I have never taken a single bite of sushi, just can't make that leap. You can eat raw oysters but not raw tuna? That's unique.

Posted by: JackStraw at February 28, 2016 01:11 PM (/tuJf)

275 Posted by: Nevergiveup at February 28, 2016 06:05 PM (DUoqb)

Ever have Arctic Char? Most of it is farmed, but it's pretty good. Sort of a cross between salmon and trout.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:12 PM (Zu3d9)

276 I've caught bluefish from two pounds to fifteen pounds in Jersey waters. I'd rather have one two pounder than a fifteen pounder. They don't gain anything with size. Catching a two pound bluefish on a fly rod, casting up a tidal creek with a small rebel lure Is as much fun as you can have fishing.

Posted by: mega machines at February 28, 2016 01:12 PM (fbovC)

277 247 ... "You have drunk Narragansett and you don't refer to Moxie as tonic?" Actually, we just called it Moxie not tonic. I added the soda pop description for those poor benighted creatures not familiar with it. Haven't lived in New England for over 40 years. Is Moxie still available? I still remember the Ted Williams ads for it.

Posted by: JTB at February 28, 2016 01:12 PM (FvdPb)

278 Ever have Arctic Char? Most of it is farmed, but it's pretty good. Sort of a cross between salmon and trout. Posted by: CharlieBrown'sDildo at February 28, 2016 06:12 PM (Zu3d9) I'll have to try it. They serve it anywhere around us?

Posted by: Nevergiveup at February 28, 2016 01:13 PM (DUoqb)

279 Posted by: L, Elle at February 28, 2016 06:11 PM (2x3L+)

Artisanal 'ette's essay was fun to read.....

Posted by: CharlieBrown'sDildo at February 28, 2016 01:13 PM (Zu3d9)

280 Posted by: Nevergiveup at February 28, 2016 06:13 PM (DUoqb)

Probably not.

But I hear your wife is a fantastic cook. Get her to make it.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:14 PM (Zu3d9)

281 I want to thank the HQ for relatively politics-free book and food threads this weekend. Thanks!

Posted by: An Poc ar Buile at February 28, 2016 01:14 PM (1zS3A)

282 261--- I find farm raised trout a poor substitute for wild trout. Maybe it's my imagination, but I don't think so Posted by: Nevergiveup at February 28, 2016 06:05 PM (DUoqb) ------------------ Well, if it's imagination, a whole lot of people have the delusion! I think there's a yuuuuuge difference with trout. Not so much with salmon.

Posted by: Margarita DeVille at February 28, 2016 01:14 PM (T/5A0)

283 But I hear your wife is a fantastic cook. Get her to make it. Posted by: CharlieBrown'sDildo at February 28, 2016 06:14 PM (Zu3d9) She will not even TOUCH a fish. Sure she'll eat a 75$ Lobster, but no fish. Go figure

Posted by: Nevergiveup at February 28, 2016 01:15 PM (DUoqb)

284 Posted by: naturalfake at February 28, 2016 05:57 PM (KUa85) Seriously? Tell...Tell! Posted by: CharlieBrown'sDildo at February 28, 2016 05:58 PM (Zu3d9) It was easily one of the top five meals, I've had in my life. This was a famous whale restaurant that served what the Japanese call a "Full Course Meal" meaning a multi course dinner involving whale cooked in a variety of different manners. From whale sashimi to grilled whale to whale tempura to whale stew to whale bacon, etc etc etc- Different parts of the whale were used- Meat, blubber, tongue, fin, stomach, intestine, etc. Whale meat itself tastes sort of like a mix between very rich steak and tuna. I suppose my favorite dish was whale bacon lightly smoked with bamboo charcoal served in a light broth with sea grapes. Just ethereal. And, of course, served with plenty of beer or sake as the dish demanded. Hideously, expensive, of course. But, it was a celebration meal so I didn't have to pay. I just had to enjoy.

Posted by: naturalfake at February 28, 2016 01:15 PM (KUa85)

285 Posted by: Nevergiveup at February 28, 2016 06:15 PM (DUoqb)

Maybe that Greek place on Saddle River Road near Rte. 4?

They are very pricy, but very good.

Oceanos.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:16 PM (Zu3d9)

286 Nope, can't touch raw tuna. I've stopped going to a few places because they won't cook tuna/shark steaks beyond super-rare. It's an aversion that I've had forever, whereas pulling clams/mussels/oysters up for lunch is natural to me. I suppose I could blow my wife's mind some day and order sushi, but that day is not today.

Posted by: Lincolntf at February 28, 2016 01:17 PM (2cS/G)

287 Maybe that Greek place on Saddle River Road near Rte. 4? They are very pricy, but very good. Oceanos. Posted by: CharlieBrown'sDildo at February 28, 2016 06:16 PM (Zu3d9) Yeah I keep threatening to go there but haven't as of yet. Usually end up at River Palm for some reason?

Posted by: Nevergiveup at February 28, 2016 01:17 PM (DUoqb)

288 I've had fresh bluefish, and by fresh I mean fresh caught and it was fine, but beyond that, I am no big blue fish fan Posted by: Nevergiveup at February 28, 2016 06:03 PM (DUoqb)

I probably wouldn't hate it so much if it wasn't a constant in our house in my childhood.

The blues would run and dad would bring home a dozen or so, pack them away in the freezer and that was dinner for many, many days.

Mom ran out of ways to prepare it and also says she'll be glad to never see another.

Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 01:17 PM (+eR2D)

289 Posted by: naturalfake at February 28, 2016 06:15 PM (KUa85)

Thank you.

Very interesting. I have heard conflicting reports about whale.

Posted by: CharlieBrown'sDildo at February 28, 2016 01:18 PM (Zu3d9)

290 Clams Casino are great but if ever there were a food to unleash heartburn later that night, I don't know what it'd be. I have not seen "Chef," I think that's the same writer/actor that did "Swingers." I need to rent that this week.

Posted by: JT in KC at February 28, 2016 01:18 PM (FoSz+)

291 The blues would run and dad would bring home a dozen or so, pack them away in the freezer and that was dinner for many, many days. Mom ran out of ways to prepare it and also says she'll be glad to never see another. Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 06:17 PM (+eR2D) No I get it. it is the frozen Blue Fish that has that fishy taste

Posted by: Nevergiveup at February 28, 2016 01:18 PM (DUoqb)

292 I suppose my favorite dish was whale bacon lightly smoked with bamboo charcoal served in a light broth with sea grapes. Just ethereal. ---- Wow. That sounds so much better than Hákarl.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:20 PM (jR7Wy)

293 The blues would run and dad would bring home a dozen or so, pack them away in the freezer and that was dinner for many, many days. Bluefish are the zucchini of fishermen. You give them away to the neighbors until they suspiciously stop answering the doorbell.

Posted by: Bandersnatch at February 28, 2016 01:20 PM (1xUj/)

294 Concretegirl - are they green and white?

Posted by: Skookumchuk at February 28, 2016 01:22 PM (/WPPJ)

295 I have not seen "Chef," I think that's the same writer/actor that did "Swingers." I need to rent that this week. Posted by: JT in KC at February 28, 2016 06:18 PM (FoSz+) --- This is a great little flick about a celebrity chef who gets back to the basic joys of cooking as he rambles around in his Cubano truck with his son and friends.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:22 PM (jR7Wy)

296 >>> Is Moxie still available? You can get it in some supermarkets. In New Hampshire lots of convenience stores have it cold along the usual Coke and Pepsi.

Posted by: fluffy at February 28, 2016 01:22 PM (2hcmo)

297 Lincolntf, Idk if this true or not, but it's my understanding that most Suahi places don't actually serve raw fish in the sushi to accommodate the American palate. They usually sear it on both sides quickly. I can't eat raw fish or raw oysters or a rare steak and was leery to try sushi. I love it. I have it at least once a week. You have to eat it with the pickled ginger and the wasabi mixed with soy sauce, otherwise it's not that flavorful. You should really try it.

Posted by: L, Elle at February 28, 2016 01:22 PM (2x3L+)

298 I had Arctic Char years ago at Ming Tsai's place near Boston. His signature dish used to be sea bass but switched to the chat because of over fishing. I couldn't tell the difference.

Posted by: JT in KC at February 28, 2016 01:23 PM (FoSz+)

299 In the "it's so loonie...how loonie is it?" category: Washington State clean water plan is going to be based on how much fish you can eat per day before you have a one in a million chance of of developing cancer. Irretrievably linking eating fish with cancer. I am sure this bogus junior high science project will boost fish, clam and oyster consumption. Idiots.

Posted by: Man from Wazzustan at February 28, 2016 01:23 PM (FtrY1)

300 Anybody else getting that high blood pressure drug ad with the guy who looks like Ben Carson after a three-day bender in Olongapo?

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:23 PM (jR7Wy)

301 If I never see another bluefish in my life I'll be happy...had to choke down way too many of them as a kid. Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 05:57 PM (+eR2D) Me too. Posted by: CharlieBrown'sDildo at February 28, 2016 06:00 PM (Zu3d9) I wonder if the bluefish you get up north is the same as the bluefish we used to catch in the Gulf off the rigs. With them the secret was to cut the tails off and let the blood drain cuz it really affected the flavor. Then grilled with mesquite - yum yum. The neat thing about bluefish (at least in the Gulf) is that you can always tell right before they're about to run- the air begins to smell vaguely like watermelon or cucumber. Weird, huh? So, you switch out for your brightest, flashiest lure and bam! A cooler full of fish.

Posted by: naturalfake at February 28, 2016 01:24 PM (KUa85)

302 >>Ever have Arctic Char? Pretty much a big Brook Trout.

Posted by: garrett at February 28, 2016 01:24 PM (2rE0p)

303 I hear that SpaceX is loading propellants, so they're going for it tonight. Two webcasts. First the hosted one, which explains what is going on: https://www.youtube.com/watch?v=RpaoRP70lzM Then there's the "technical" webcast, which just shows the rocket and the countdown audio feed: https://www.youtube.com/watch?v=2-SD2gxMn5U I prefer the technical one. But either is fine. I remember watching TV coverage of launches back in the 1960s, and wishing that the commentators would shut up and let me listen to the chatter in Mission Control. Now we have a choice.

Posted by: rickl at February 28, 2016 01:24 PM (sdi6R)

304 Aaand we have music.

Posted by: rickl at February 28, 2016 01:26 PM (sdi6R)

305 @276, I've done that for blues at the Cape, but the best fishing trips are when we walk out 2 miles at low tide and fish The Edge of the Brewster Flats. Usually Stripers, sometimes blues. My brother is probably the most experienced at that of the dozen or so guys who still do it, he's caught monsters, had some hook-through-thumb incidents , etc., and I'll only go once or twice a summer, but he goes all the time.

Posted by: Lincolntf at February 28, 2016 01:26 PM (2cS/G)

306 >>>Is Moxie still available? I still remember the Ted Williams ads for it. Posted by: JTB at February 28, 2016 06:12 PM (FvdPb) *** Moxie is still available. Orange-scented diluted lye.

Posted by: An Poc ar Buile at February 28, 2016 01:27 PM (1zS3A)

307 304 Aaand we have music. Posted by: rickl at February 28, 2016 06:26 PM (sdi6R) --- I'm grooving to it, man.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:27 PM (jR7Wy)

308 Moxie is still available. Orange-scented diluted lye. Posted by: An Poc ar Buile at February 28, 2016 06:27 PM (1zS3A) Is it good for you or something?....

Posted by: Hairyback Guy at February 28, 2016 01:28 PM (ej1L0)

309 It's time for........Abalone!  Represent!!

They are devils to catch/harvest and prepare (Pound the living crap out o' them).  But Oh, so worth it!

So many ways to eat:  raw with a little acidic marinade... flash wok'd... breaded....curried......mmmm

Posted by: goatexchange at February 28, 2016 01:29 PM (Nd4YY)

310 Five lbs of potatoes, one stick of butter, 8 oz of cream cheese, pint of sour cream.
You have to eat them warm. They tend to solidify. Posted by: An Poc ar Buile at February 28, 2016 05:35 PM
~~~~
Your father died of a heart attack, you know!


Posted by: IrishEi at February 28, 2016 01:29 PM (E6RIJ)

311 Many years ago I had Sea Bass and about 17,000 beers at a local place on the shores of Lake Nicaragua - surprisingly, I actually recall parts of the evening.

Posted by: Weasel at February 28, 2016 01:30 PM (e3bId)

312 >>>294 Concretegirl - are they green and white? Posted by: Skookumchuk affirmative, white, with "tadich grill" in green on the rim they're so tough i could use them as a weapon. oldstyle, the best.

Posted by: concrete girl at February 28, 2016 01:31 PM (0KgAM)

313 >>> Moxie is still available. Orange-scented diluted lye. Maybe my ancestors won't have to disown me, after all. Never had lutefisk, but I drink my share of Moxie.

Posted by: fluffy at February 28, 2016 01:32 PM (2hcmo)

314 I wonder if the bluefish you get up north is the same as the bluefish we used to catch in the Gulf off the rigs. I just checked wiki and was surprised to learn that you may have bluefish in the Gulf. The bluefish (Pomatomus saltatrix) is the only extant species of the family Pomatomidae Almost every other fish you'll meet is related to some other fish. Striped bass and perch are cousins. The reason that I looked it up is that fish names can be extremely local, so you need to go to the Linneaen binomials to make sure you're talking about the same critter. What you call bonito in the south we call false albacore, and we have a whole 'nother fish called bonito. Your crappie is our calico bass. Your speckled trout is a weakfish, or more properly a squeateague, and our speckled trout is a brook trout, which is actually a char.

Posted by: Bandersnatch at February 28, 2016 01:34 PM (1xUj/)

315 The "L word" killed the fish thread.

Posted by: fluffy at February 28, 2016 01:34 PM (2hcmo)

316 Concretegirl - wonderful. As a restaurant plate should be. I wonder if it's still a decent place to eat?

Posted by: Skookumchuk at February 28, 2016 01:34 PM (/WPPJ)

317 I love seafood, especially crab and sea scallops. I'll eat raw fish in sushi or as sashimi, and I'm a sucker for Ahi tuna. I've never tried a raw oyster because it looks like and has the apparent consistency of a loogie.

Posted by: Insomniac at February 28, 2016 01:35 PM (0mRoj)

318 I don't know whether the sky is clear tonight at Cape Canaveral, but twilight launches are the best. You can see some spectacular visual effects that you don't get in day or night launches. Once the rocket gets high enough, the sun illuminates the exhaust stream. In the daytime, the sky is too bright to see it. At night, the sun is below the horizon and doesn't illuminate the exhaust. But during twilight, it's illuminated and the sky is dark enough to see it. You can also get enhanced views of stage separation and payload fairing jettison.

Posted by: rickl at February 28, 2016 01:35 PM (sdi6R)

319 >>>Is it good for you or something?.... Posted by: Hairyback Guy at February 28, 2016 06:28 PM (ej1L0) *** Whenever I need to induce a gigantic round of vomiting - like when I've had too much fish - I reach for "Moxie", and all's well.

Posted by: An Poc ar Buile at February 28, 2016 01:36 PM (1zS3A)

320 Webcasts are live!

Posted by: rickl at February 28, 2016 01:36 PM (sdi6R)

321 Whoever ate the first raw oyster had to be real hungry.

Posted by: Duke Lowell at February 28, 2016 01:37 PM (kTF2Z)

322 >>>Your father died of a heart attack, you know! Posted by: IrishEi at February 28, 2016 06:29 PM (E6RIJ) *** Young and happy!

Posted by: An Poc ar Buile at February 28, 2016 01:37 PM (1zS3A)

323 Spa-a-a-ace montage!

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:37 PM (jR7Wy)

324 I've never tried a raw oyster because it looks like and has the apparent consistency of a loogie. Think of it as labia minora and re-imagine.

Posted by: Bandersnatch at February 28, 2016 01:38 PM (1xUj/)

325 Related question:  I've had a vacuum-sealed bag of crab bisque in the back of the freezer for a year.  Still edible or no?

Posted by: DangerGirl and her 1.21 gigawatt AceSanity Prod at February 28, 2016 01:38 PM (+eR2D)

326 I had raw oysters for my 16th birthday and then threw them all up. It's like eating raw eggs with hot sauce. Disgusting.

Posted by: L, Elle at February 28, 2016 01:38 PM (2x3L+)

327 Kanye West likes fish sticks

Posted by: Sho Nuff at February 28, 2016 01:38 PM (CWImE)

328 Whenever I need to induce a gigantic round of vomiting - like when I've had too much fish - I reach for "Moxie", and all's well. Posted by: An Poc ar Buile at February 28, 2016 06:36 PM (1zS3A) Ok....got it. I would probably like it.

Posted by: Hairyback Guy at February 28, 2016 01:39 PM (ej1L0)

329 >>>316 Concretegirl - wonderful. As a restaurant plate should be. I wonder if it's still a decent place to eat? Posted by: Skookumchuk well i would hope so. it was one of my pop's favorites. he HATED "Alioto's" i remember he yelled at the waiter for charging us for bread.

Posted by: concrete girl at February 28, 2016 01:39 PM (0KgAM)

330 >>>I actually recall parts of the evening. Posted by: Weasel at February 28, 2016 06:30 PM (e3bId) *** I WAS THERE!!! With my Joint Forces commander, LTC Oliver North. Good times. Good times.

Posted by: An Poc ar Buile at February 28, 2016 01:39 PM (1zS3A)

331 305 @276, I've done that for blues at the Cape, but the best fishing trips are when we walk out 2 miles at low tide and fish The Edge of the Brewster Flats. Usually Stripers, sometimes blues. My brother is probably the most experienced at that of the dozen or so guys who still do it, he's caught monsters, had some hook-through-thumb incidents , etc., and I'll only go once or twice a summer, but he goes all the time. Posted by: Lincolntf at February 28, 2016 06:26 PM (2cS/G) Sounds interesting after Google search. Visited the Cape first time this year. We ate lobster rolls almost daily. Special place.

Posted by: Kentucky Kid at February 28, 2016 01:39 PM (s4Ck4)

332 Raw oysters with a dash of hot sauce and a cold pitcher of beer on a hot musty Florida evening with a fetching companion is a beautiful thing.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:40 PM (jR7Wy)

333 T-5 mins.

Posted by: All Hail Eris, Literate Savage at February 28, 2016 01:41 PM (jR7Wy)

334 Launch thread up.....

Posted by: CharlieBrown'sDildo at February 28, 2016 01:41 PM (Zu3d9)

335 Concretegirl, 329 - they did that to me too!

Posted by: Skookumchuk at February 28, 2016 01:41 PM (/WPPJ)

336 I love seafood and fish. Almost all kinds, including ones I once hated, like sardines (still hate anchovies though). Smoked oysters are a favorite snack. Yesterday I had some very good ceviche for lunch, purchased at a fish market with a deli counter. One of the best meals I ever had in my life was black Alaskan cod with fiddlehead ferns in a restaurant in Vancouver, BC. The fish almost dissolved in my mouth it was so buttery. I still remember that meal after 25 years, that's how good it was, although it can't compare with naturalfake's Japanese whalepoloosa.

Posted by: Donna&&&&V (a white) (whitely brandishing ampersand privilege ) at February 28, 2016 01:41 PM (P8951)

337 Sanders should introduce a new currency to reflect his politics: the Bernie Ruble.

Posted by: Bill Gates at February 28, 2016 01:43 PM (xUkfn)

338 330 somehow, parts of the cab ride back to where we were staying are remarkably clear from that evening.

Posted by: Weasel at February 28, 2016 01:43 PM (e3bId)

339 well i hope you yelled at them too Skookumchuk ! it's freakin sf sourdough bread !

Posted by: concrete girl at February 28, 2016 01:44 PM (0KgAM)

340 It's my favorite place on Earth, Kentucky Kid.

Posted by: Lincolntf at February 28, 2016 01:44 PM (2cS/G)

341 Made southwestern shepherd's pie for dinner today and, holy God, was it good. Especially since it was an experiment, not something I'd ever made before.

Saute hamburger with Mexican spices- I think my father threw cumin, salt, pepper, and cayenne in there when my back was turned- then cook up onions and every pepper you can find, including the elusive Kitchen Sink Pepper. Layer those ingredients into a casserole dish. Make mashed potatoes with plenty of butter, milk, and sour cream. Spread cheese then potatoes on top of the lower layers. Bake for 20 minutes at 350. Eat. Then eat some more.

Posted by: right wing whippersnapper- quietly rebellious at February 28, 2016 01:47 PM (26lkV)

342 SpaceX

Posted by: Bruce With a Wang! at February 28, 2016 01:49 PM (iQIUe)

343 I live where oysters are a way of life. I don't like them, really. Especially not raw. Rockerfeller? Sure, on occasion. Oyster roast with dozens of friends, cold beer, butter lemon & hotsauce? I'm all over it, just give me the ones you accidentally overcooked. Oysters just don't do it for me. (Weird, because I love mussels) Give me soft-shelled crab season any day of the week.

Posted by: Chi at February 28, 2016 01:50 PM (Djgpp)

344 332 Raw oysters with a dash of hot sauce and a cold pitcher of beer on a hot musty Florida evening with a fetching companion is a beautiful thing. Posted by: All Hail Eris, Literate Savage at February 28, 2016 06:40 PM (jR7Wy) I can wrangle up a pitcher of cold beer. One out of three ain't bad.

Posted by: Insomniac at February 28, 2016 01:51 PM (0mRoj)

345 343 I live where oysters are a way of life. I don't like them, really. Especially not raw. Rockerfeller? Sure, on occasion. Oyster roast with dozens of friends, cold beer, butter lemon & hotsauce? I'm all over it, just give me the ones you accidentally overcooked. Oysters just don't do it for me. (Weird, because I love mussels) Give me soft-shelled crab season any day of the week. Posted by: Chi at February 28, 2016 06:50 PM (Djgpp) --I only like oysters fried. Crab cakes may be my favorite seafood.

Posted by: logprof at February 28, 2016 01:52 PM (gXNza)

346 spaceX farted.

Posted by: Bruce With a Wang! at February 28, 2016 01:55 PM (iQIUe)

347 If I designed the Spacex, it would be the Sissy Spacex.

Posted by: Caitlyn Jenner at February 28, 2016 01:58 PM (xUkfn)

348 #1 story on Facebook Trump tweeted something Musolini said. Gee it's almost like FB is run by liberals or something

Posted by: Monsieur Moo Moo at February 28, 2016 01:59 PM (WNf4L)

349 >>>right wing whippersnapper sounds mighty tasty!

Posted by: concrete girl at February 28, 2016 02:13 PM (0KgAM)

350 New guy here. Great food thread. At 256. But if you replace those mussels with fresh Gulf Oysters and bake, it's a taste that's only surpassed by mothers milk and manna from heaven. Back to lurking...

Posted by: Shaveswithaoccamsrazor at February 28, 2016 02:16 PM (6I0RI)

351 I'd rather have one two pounder than a fifteen pounder.

I didn't believe I could actually get tired reeling up big fish til I went blue-fishing off one of the NJ boats.

Scale everything down to 1/4 that size and you're walleye jigging in Canada.

With Bald Eagles instead of seagulls for accompaniment.

Posted by: DaveA[/i][/b][/s] at February 28, 2016 02:31 PM (DL2i+)

352 Been here three weeks, missed S death, and a lot of shit. Be safe. Nip Posted by: Nip Sip at February 28, 2016 04:32 PM What is "S death"? I missed it also. Be well in Panama Nip. To stay on food topic, we are grazing tonight w/ vegetarian pizza (very good), chips & dip and meatballs. J does this when we watch the Oscars, she's a movie nut, and also during election nights. Always varies it up, it's a nice change o' pace.

Posted by: Farmer at February 28, 2016 03:00 PM (o/90i)

353 70 Our local pub/grill has a Lake Perch Fish Fry to die for. My husband turned me onto fried smelt. So fun! Posted by: Y-not (@moxiemom) at February 28, 2016 04:41 PM Oh yes. To stay on the seafood topic...after all have left...Fresh Wi/Mi perch, fried smelt or walleye are my favs.

Posted by: Farmer at February 28, 2016 03:19 PM (o/90i)

354 My favorite seafood is bacon.

Posted by: Eromero at February 28, 2016 03:26 PM (zLDYs)

355 I'm down at the coast right now. Last night my dinner was a pound of stone crab claws. The most luxurious crab claws you've ever seen. World class. Really tremendous.

Posted by: stace at February 28, 2016 03:49 PM (c80mr)

356 Farmer: What is "S death"? (Hours later, just in case you check back in...) I presumed Nip Sip meant Scalia.

Posted by: mindful webworker - yummy! at February 28, 2016 04:54 PM (5a8XA)

357 Shrimp is no good at all any more. As a kid, I loved shrimp. Now, I can't stand it, and it's not because my tastes have changed (well, they have, actually, since I eat way more types of food than I would as a kid). Shrimp today makes me sick.

Posted by: Dave H at February 29, 2016 06:01 AM (xMMIg)

358 Love all kinds of seafood, and my teen-aged son has never met a water born critter he didn't find delicious. For a brief but glorious period we lived in NW Washington, a friend who did the books for a couple family fisheries was given loads of free seafood which his wife hated. We literally had all the salmon we could eat, and a few times of year he gave us a garbage bag full of crab legs, plus loads of whitefish of various kinds. Mmm. We would set up a huge pot of water on the grill and cook crablegs and eat them outside. Mmmm. We're moving to the Philippines. I was all excited about it, because friends there tell us it's cheapest to eat seafood than any other meat. Watched videos of the local fish market. The squid are still moving. I'm not sure how to cook seafood that hasn't been killed and trimmed for me.

Posted by: DHM at February 29, 2016 09:25 AM (yVhDA)

359 "Farmed salmon has improved tremendously in the past several years. It used to be mushy and fatty and clearly inferior to the obscenely expensive wild-caught stuff. But now, with improvements in aquaculture and a streamlined transportation system, it is, in my opinion, better than most wild caught salmon." The opinion expressed in the above quote is perhaps the most absurd opinion ever shared by a blogger at the AOSHQ. Farmed salmon is not even close to the quality of fresh wild caught salmon. The taste, texture, small, and health benefits of wild caught salmon remain far and away superior to those of farmed salmon. Nice of you to try sneaking that by us though!

Posted by: The Spoonbucket at February 29, 2016 10:22 AM (SUtNI)

360 Dave Barry, like Kanye West, must be a gay fish.

Posted by: The Osprey at February 29, 2016 04:59 PM (QjRDC)

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