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It is currently Thu Mar 28, 2024 1:01 pm
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
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I don't eat at buffets, and if the Shrimp aren't shelled already i don't order that shit.
No sludge sucking for me.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Mon Jun 20, 2022 10:24 pm |
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surevaliance
Site Supporter
Location: AZ Joined: Fri Aug 17, 2018 Posts: 6763
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_________________ FPC member GOA member Corruptissima re publica plurimae leges.
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Tue Jun 21, 2022 2:44 am |
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delliottg
Site Supporter
Location: Duvall Joined: Thu Mar 17, 2011 Posts: 4599
Real Name: David
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usrifle wrote: MadPick wrote: jukk0u wrote: I don't eat Uni or Natto. Good decision. I don't know what that is, but if Jukk won't eat it....I'm out. I'll go you one better, belacan (pronounced BALA-chan). Fermented shrimp paste. Smells like the worst rotting fish you've ever been exposed to. Is fermented outdoors with no refrigeration. Asians seem to love it, most westerners are repulsed (at best) by the smell. However, much like fish sauce (nuac mam), it disappears into what it's cooking with, and enhances the flavor. I actually use a fair amount of nuac mam in my BBQ sauce and I've never once had somebody notice it. Belacan is stronger, but I'd bet it'd go unnoticed in a lot of dishes. I knew Rita uses it w/o telling me, but there's no mistaking the smell in the house when she does.
_________________David Unique Treen
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Tue Jun 21, 2022 8:30 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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Shrimp paste?
Oh yeah. Wow.
I can eat uni, no biggie.
Natto is just weird alien goo. No thanks.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Tue Jun 21, 2022 9:15 am |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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Eggs hell ya
runny to hard and everything in between..... poached 4 a day for breakfast
now balut FUCK no
shrimps I like peeled. piss's me off when you got shell on a tail and gotta fight that last little piece. crawdads too much work for a little piece
_________________
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Tue Jun 21, 2022 12:34 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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delliottg wrote: usrifle wrote: MadPick wrote: jukk0u wrote: I don't eat Uni or Natto. Good decision. I don't know what that is, but if Jukk won't eat it....I'm out. I'll go you one better, belacan (pronounced BALA-chan). Fermented shrimp paste. Smells like the worst rotting fish you've ever been exposed to. Is fermented outdoors with no refrigeration. Asians seem to love it, most westerners are repulsed (at best) by the smell. However, much like fish sauce (nuac mam), it disappears into what it's cooking with, and enhances the flavor. I actually use a fair amount of nuac mam in my BBQ sauce and I've never once had somebody notice it. Belacan is stronger, but I'd bet it'd go unnoticed in a lot of dishes. I knew Rita uses it w/o telling me, but there's no mistaking the smell in the house when she does. Yeah, we use it some of the Thai and Filipino dishes we make. Fermented stuff = Umami bomb
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Tue Jun 21, 2022 2:53 pm |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17806
Real Name: Chuck
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A soldier that I hung out with was very poor in AR and his family ate chicken bones. I love chicken/turkey/beef liver. I'm pretty open, but it all has to do with how it is prepared. It also depends on if it is a survival-type situation (which I've never been in). My wife once bought salmon eggs at a bait shop thinking it would be like the stuff you get in a high-end restaurant. Let's just say it didn't work out. I watch all the cooking shows/websites and runny eggs on stuff seem to be popular and it makes my wife cringe. I love eggs anywhere between runny and omelet.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
Last edited by golddigger14s on Tue Jun 21, 2022 7:46 pm, edited 1 time in total.
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Tue Jun 21, 2022 7:41 pm |
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jukk0u
Site Supporter
Location: Lynnwood and at large Joined: Wed May 1, 2013 Posts: 21147
Real Name: Vick Lagina
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Mmmm... borax.
_________________ “Finding ‘common ground’ with the thinking of evil men is a fool’s errand” ~ Herschel Smith
"The said Constitution shall never be construed to authorize Congress to prevent the people of the United States who are peaceable citizens from keeping their own arms." ~ Samuel Adams
“A return to First Principles in a Republic is sometimes caused by simple virtues of a single man. His good example has such an influence that the good men strive to imitate him, and the wicked are ashamed to lead a life so contrary to his example. Before all else, be armed!” ~ Niccolo Machiavelli
Láodòng zhèng zhūwèi zìyóu
FJB
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Tue Jun 21, 2022 7:43 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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I pulled the skin off the smoked chicken breast that I pulled out of the freezer - I leave it on, but it always sucks since I just make sammys out of the breast and the skin is just too rubbery and chewy.... But I took that skin and put it in a pan and threw it in the toaster oven..... I wanted the fat. Rendered it out and it left a nice 'chicken rind' and I gathered the fat to be used elsewhere. Now I've got a jar of bacon and beef and chicken fat in the fridge..... I have to label them. I'm going to make Yorkshire Puddings/popovers with that ALL that shit! And they all make awesome eggs! My Mom would be proud if she didn't believe all the 'fat is bad' shit now in her old age -- thats how she raised us...
Hell ya for fat and skin when its cooked right!!!!! It sucks when its not. And its never better than the first time --- it only gets worse and you risk drying out/over cooking anything its on. Still trying to master it on the WSM - but have got it down elsewhere.
Priced out cooking oil lately?
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Wed Jun 22, 2022 7:19 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
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I just had to run up to Safeway the other day for Cooking Oil....4.49 for a standard bottle of Vegetable Oil!
Oh, and Yorkshire pudding? Yes please, that's good stuff. My Mom always made it for Thanksgiving, i love that stuff.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed Jun 22, 2022 8:11 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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I always try to pick up a bottle around the holidays when baking sales are on for ~$1.50 for the big 48 oz bottles --- the best I could do last year was the small 24 oz for that price last year and I haven't seen it any cheaper since then....
Going to smoke up a pork butt and was hoping to get a bunch of fat trimmings for some lard, but the one I picked up has a minimal fat cap - usually what I look for, but now I want it the other way.... I'm thinking there will be barely enough there to make it worth it.... so I'll be throwing the trimmings on the fire for more flavor instead.
Gonna make the Yorkshires tomorrow before the heat comes in!!!
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Thu Jun 23, 2022 8:39 am |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
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Where did you get that Pork butt? Ever go to Cash and carry or whatever they call themselves now?
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Thu Jun 23, 2022 9:03 am |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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usrifle wrote: Where did you get that Pork butt? Ever go to Cash and carry or whatever they call themselves now? I picked it up at FM last week (or two) when they had them for $1.50/# --- pretty pissed that I didn't pick one up just before Mday when they were a $1/#.... but my freezer stash was running low and I wanted to replenish. Haven't been into the C&C for a while now --- sale prices at FM and QFC are usually better and I don't need their costco sized packages.
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Thu Jun 23, 2022 9:23 am |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
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Can't really beat those FM prices. The CC packs are usually 2 butts, i just freeze one of them.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Thu Jun 23, 2022 9:26 am |
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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4809
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JohnMBrowning wrote: Haven't been into the C&C for a while now --- sale prices at FM and QFC are usually better and I don't need their costco sized packages.
I dont find their prices to be all that impressive. We mostly go there for trays and utensils and consumable type of supplies like dawn etc. Need been fond of their meat prices.
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Thu Jun 23, 2022 3:05 pm |
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