The Down Range Forum
Member Section => Down Range Cafe => Topic started by: fightingquaker13 on October 05, 2012, 10:33:47 PM
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Sometimes it is good to be me! My next door neighbors are this elderly British Bahamian couple. They bought the house so they could visit the grand kids and have a place to get away from the hurricanes (though if your Evac plan is to run TO coastal S. Florida, you need a better plan ) . Still, they're only here about four months a year, and they do want the mail (including The American Hunter, which I shamelessly read) picked up. They offered me fifty bucks a month to collect and store the mail. I told them no, as they live freaking next door, and how hard is it to collect their mail and put it in a box? I told them of course I'd do it for free and wouldn't hear a word about money. Well, they got back today, and what did they bring? A dozen frozen lobster tails, big ones too. These things go for about $20 a pop. I said thanks, and here's your mail. I wonder what I'd get if I cleaned their gutters and mowed the lawn?
FQ
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spent a couple of days down on Ramrod Key a month ago... fresh lobster with linqine, and fresh grunt and snapper... don't get too much better than that... ...
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You boys don't know lobster if you think them mud flavored bugs are special.
You need to try a genuine New England Lobster, live, $5/lb
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You and Julie Golob ... Yer in good company with your menu FQ. However, I think it took a little longer for Julie to get her's, and the climate did not require much ice to keep them fresh.
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Steamed lobster tails, melted butter, baked potatos, and baked asparagus. $40 worth of meal at any place in town and it set me back $2, and I've got another ten meals just like it. Who says kindness goes unrewarded? ;D
FQ13
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You boys don't know lobster if you think them mud flavored bugs are special.
You need to try a genuine New England Lobster, live, $5/lb
So many sea bugs, so little time! I've had nearly every lobster species in the sea and Tom's correct in that cold water, New England lobbies, are above the rest by a wide, wide margin! Heck, I can have a 1-1/2 lb'r steamed for lunch for under ten bucks at the market down the hill from where I work!
This year, the fisherman are getting the short end of the stick though...
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Tom knows his lobster, alright.
The cold water bugs are sweeter, more delicate, and all-around more tasty.
But, when you live down here where God has His vacation home, a nice bit of warm-water tail is an okay substitute.
Steamed, broiled or grilled, dipped in warm, melted milk fat, and it's pretty okay.
Add Quaker's asparagus and a baked spud, and it's a very satisfying meal.
Do it all for $2, and it's a great meal.
Talk about it on the board and you make Rabbits quite envious.
Crusader
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I must admit and agree with the Rabbit too!
During my year in Key West, it was pretty nice to drag a few bugs off the sea floor and steam 'em up in the time it took to boil some sea water on the beach on base! A couple of lobster, a conch or two, some brews and a few ears of corn makes for some pretty good eats for a starving sailor! Took a few tries to figure out what the hell to do with the conch but the locals helped...
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I'm doing lobster for Thanksgiving dinner...maybe with cornbread dressing with oysters, just to mix things up...Teresa's Chardonney from Balleto Vineyards...
Michael B
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You boys don't know lobster if you think them mud flavored bugs are special.
You need to try a genuine New England Lobster, live, $5/lb
Can't help but agree with ya....same for fried clams.
There is a place in Maine (well there was..maybe it is still there...last time I was there was in the '70s). It was a lobster house on Mt. Desert Island.
Get there at dusk for dinner and watch the boat pull up to the dock and as they unload the catch, the waiter's take your order.
You can see the cooking pots out by the dock.
That was heaven... Only problem was that they were limited to 2.5 lb... Reason given was to ensure a supply of larger breeding lobsters...
Their motto was "The lobster you eat today spent last night in Fisherman's Bay."
But I'd not turn down even one of FQ's hoard ...a dozen is a treasure.
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I don't remember the name either, but the ad plays every now and then so I assume they are still there.
Being limited to 2.5 lbs or less is not a bad thing, the larger lobsters tend to be a bit course.
The best are the 1 - 1.5 lb "Chicken lobster"
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I don't remember the name either, but the ad plays every now and then so I assume they are still there.
Being limited to 2.5 lbs or less is not a bad thing, the larger lobsters tend to be a bit course.
The best are the 1 - 1.5 lb "Chicken lobster"
Yea! I once ate about 5 or 6 at a sitting.... ;D
With all the fixin's too 'cept for them nasty steamer clams...that shit's bait to me!
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I'm doing lobster for Thanksgiving dinner...maybe with cornbread dressing with oysters, just to mix things up...Teresa's Chardonney from Balleto Vineyards...
Michael B
Noonish you say ;D
The closest I'll get to lobster is Lutefisk. Both good food, but hardly interchangable.
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Though I'm a 1/4 Norwegian, I've yet to put the adjective good in front or behind the noun lutefisk...!
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Noonish you say ;D
The closest I'll get to lobster is Lutefisk. Both good food, but hardly interchangable.
Lutefisk is NOT food. It's a nasty Norwegian trick on visiting Rabbits.
Sheesh...
Crusader
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Forgive him boys, he can't help himself. He comes from a state where they have fish boils, not fish frys. He had a deprived childhood. ;D
FQ13
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Might as well have a lutefisk and limburger sandwich.
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I occasionally PO some liberal PC race baiter, but that's nothing to you 2.
You just alienated every No Dak on the site ;D
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I occasionally PO some liberal PC race baiter, but that's nothing to you 2.
You just alienated every No Dak on the site ;D
By the time they drive here to lynch me they'll have had fried fish (the way God intended it) and just want to thank me for putting them on the right path. ;D
FQ13
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By the time they drive here to lynch me they'll have had fried fish (the way God intended it) and just want to thank me for putting them on the right path. ;D
FQ13
Fried ?
Once you've had Baked stuffed Haddock, or Scallops, you will understand my lack of respect for you.
Fried is the crap they serve at the AYCE places.
Of course I suppose it does cover that muddy warm water taste.
Might as well eat suckers, or Catfish.
Oh, wait, you do eat catfish . ;D
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Fried ?
Once you've had Baked stuffed Haddock, or Scallops, you will understand my lack of respect for you.
Fried is the crap they serve at the AYCE places.
Of course I suppose it does cover that muddy warm water taste.
Might as well eat suckers, or Catfish.
Oh, wait, you do eat catfish . ;D
As often as possible! When I was a kid there used to be a great commercial catfish fishery before the Corpse (not a misspelling) of Engineers fuzzed up Lake Okeechobee. You coud get six inch long catfish fried whole and eat them bones and all. Now its just farm raised crap. Its the difference between tomatos from the super market and heirloom ones you grew yourself. I'm not much of a catfisherman, but every so often I'll go out and catch some, and when I do? Bet your ass they're fried! ;D
FQ13
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Catfish fillets...... deep southern-fried......mmmmmmm :D
*If you want to get the "muddy fish" taste out of fresh warm-water fish, put them in a live-well or ice chest with cool/cold water. Keep them cold until ready to eat (the longer, the better if they are still alive). Also remove the skin from fish like bass and trout, just like catfish. Some folks add malt vinegar to the water in small amounts. You can also soak cleaned fish in ice water until it "bleeds out" like venison and the meat isn't quite as red tinted.
Lemon juice, salt, pepper and a good toss in a mix of flour and cornmeal and into the fryer........ talk about "slap-a-democrat-good"..... ;D
*My grandpappy used to soak 'em in Sprite or 7UP for about an hour before frying......said it was the only thing Sprite was good fer.
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Catfish fillets...... deep southern-fried......mmmmmmm :D
*If you want to get the "muddy fish" taste out of fresh warm-water fish, put them in a live-well or ice chest with cool/cold water. Keep them cold until ready to eat (the longer, the better if they are still alive). Also remove the skin from fish like bass and trout, just like catfish. Some folks add malt vinegar to the water in small amounts. You can also soak cleaned fish in ice water until it "bleeds out" like venison and the meat isn't quite as red tinted.
Lemon juice, salt, pepper and a good toss in a mix of flour and cornmeal and into the fryer........ talk about "slap-a-democrat-good"..... ;D
*My grandpappy used to soak 'em in Sprite or 7UP for about an hour before frying......said it was the only thing Sprite was good fer.
Uh, Peg, dittos to the above, but not too long ago we were all Democrats down here. ;D
At least you know how how to cook your catfish. Me, I've actually started to get into Panko crumbs for frying. They don't absorb as much grease and stay crispy, but I do like a traditional beer batter as well. Don't forget the hush puupies either.
FQ13
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Uh, Peg, dittos to the above, but not too long ago we were all Democrats down here. ;D
At least you know how how to cook your catfish. Me, I've actually started to get into Panko crumbs for frying. They don't absorb as much grease and stay crispy, but I do like a traditional beer batter as well. Don't forget the hush puupies either.
FQ13
Gotta have dem hush-puppies!!!!
A late aunt of mine had the best beer-batter catfish I have ever eaten.... pity I never got her to teach me before she passed away. I started cleaning fish in my grandmother's fish market when I still needed to stand on a wire milk crate to scale the mullet.
I like a 75-25 mix of vegetable oil to peanut oil........ makes good deep or shallow-pan frying. A lot of folks around here like to use harrow discs on top of an outdoor burner as a wok-style frying pan. I've got one, but prefer cast iron deep cookers.
My parents are still registered Democrats.......they just woke up 30 years ago and started voting Republican. ;D ;D ;D
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Actually I've enjoyed catfish before.
Fish is fish I eat about all of it but I've been staying away from all fried foods for years.
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One of the best fish I can remember was at the Killiani Fest in Wurzburg, Germany.
They dug a trench maybe a foot wide and as long as they needed it and filled it with coals. They cleaned a mackerel, left it whole and put it on a 1/2" square, but pretty long spike tilted so it was over the coals...maybe 8" away at all points...heat up.
Don't know how long it cooked, but when they thought it was ready to serve, they wrapped it in newsprint and handed it to you.
Now this fest was staffed by the same crowd that does the Oktober Fest in Munich...with the same 2 liter mugs of beer....so maybe anything would have tasted good...
Beer tent opened at 12 noon and closed at midnight. We were there for the 5 weekend days of the fest from opening to closing
http://www.festivalpig.com/kiliani-fest.html
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Actually I've enjoyed catfish before.
Fish is fish I eat about all of it but I've been staying away from all fried foods for years.
Yeah, I'm trying to also..... got enough other problems. I've just never got into baked fish. Once in a while I gotta have a treat, though.
I know some folks who eat it deep fried at least once a week...... and need their cardiologist on speed dial. ;D
Here's a friend's harrow disc fryer:
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Yeah, I'm trying to also..... got enough other problems. I've just never got into baked fish. Once in a while I gotta have a treat, though.
I know some folks who eat it deep fried at least once a week...... and need their cardiologist on speed dial. ;D
Here's a friend's harrow disc fryer:
Is that really true? I mean think about it. If you use something like canola oil with no fat and no cholestorol, how is that any worse for you than sauteeing or baking it? I mean there's nothing harmful in the oil itself, so what's the big bad?
FQ13
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Is that really true? I mean think about it. If you use something like canola oil with no fat and no cholestorol, how is that any worse for you than sauteeing or baking it? I mean there's nothing harmful in the oil itself, so what's the big bad?
FQ13
Actually I believe you are correct.... using the 'right' oil and it shouldn't be too bad in moderation.
The very best fried catfish (or anything else, for that matter) you will ever eat is fried in pure lard....... I save those time for when my doctor tells me that the blood is just flyin' through my arteries. Of course my great grandmother used lard for everything...from frying to biscuits to cake icing..... and she made it 97 years. ;)
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This displaced Michigan boy can appreciate the finer points in New England, Jersey, Delaware, Virgina, Carolina, Florida, Louisiana, Texas, California and most any other state that serves seafood! I've spent time in damn near every state in the country. Sometimes you just need some fried catfish, lake perch, walleye or just a simple bream or crappie, pan fried with butter, salt and pepper and a bit of breadcrumbs...it don't get much better!
What makes my mouth water? The Deadliest Catch....King Crab or fresh abalone off the CA coast...heck, I've even had geoduck!
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Smelts breaded and pan fried. ;D
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We stocked our pond last year after our son dug it out and expanded it......all this talk makes me feel like it's 'bout time to wet a hook. ;D
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Smelts breaded and pan fried. ;D
I went to Boston a couple of times for conferences. There was this hole in the wall called "The Dailey Catch" in the North End's Little Italy. They served what they called "white bait" (hell, it could have been minnows from the local bait shop for all I cared). It was these small fish fried whole in what looked like a wok (think Little Italy meets China Town), and damn they were great. Served in a paper cone, crispy, cheap, and God they were good. I've heard the place has made it big time now, so it might have gone upscale, but if you're in Bean Town, I'd look them up. It was great!
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Those are Smelt, cook up a bunch of them and what you don't eat then can be eaten cold later.
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I went to Boston a couple of times for conferences. There was this hole in the wall called "The Dailey Catch" in the North End's Little Italy. They served what they called "white bait" (hell, it could have been minnows from the local bait shop for all I cared). It was these small fish fried whole in what looked like a wok (think Little Italy meets China Town), and damn they were great. Served in a paper cone, crispy, cheap, and God they were good. I've heard the place has made it big time now, so it might have gone upscale, but if you're in Bean Town, I'd look them up. It was great!
Still there...bring cash! Way to much effort for guido food though!