Same principle as aging a steak I suppose.
Are there any foods or dishes that you never had and want to try?
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Same principle as aging a steak I suppose.
hax9215
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When I was working in Bermuda we could go down to the wharf and purchase fish directly off the boats. Thong-Chai, chef at Chopsticks (our Chinese restaraunt) would always take the belly meat warm off of any available ahi tuna and make sushi for employee meal, this was where I was first exposed to high-end Japanese cutlery.
In Bermuda we occasionally had access to exotic meats from South African game preserves, I have good memories of Lion enchilaldas and water buffalo carne asada. At Rosa's we would post the scriptings of specials out in the wait station to familiarize the staff with menu ingrediants.
We were sitting around drunk at Docksiders one night, and got the idea to write a scripting for elephant chili. The first line said "One medium elephant, small dice"-then it just got silly. Seems like we had included a quart of grape peels, etc. We posted it in the wait station and had a good time fooling the staff until customers starting asking the owner when we were serving it! Always wanted to try elephant.
Hax CLEAVERS RULE!!:doublethumbsup:
In Bermuda we occasionally had access to exotic meats from South African game preserves, I have good memories of Lion enchilaldas and water buffalo carne asada. At Rosa's we would post the scriptings of specials out in the wait station to familiarize the staff with menu ingrediants.
We were sitting around drunk at Docksiders one night, and got the idea to write a scripting for elephant chili. The first line said "One medium elephant, small dice"-then it just got silly. Seems like we had included a quart of grape peels, etc. We posted it in the wait station and had a good time fooling the staff until customers starting asking the owner when we were serving it! Always wanted to try elephant.
Hax CLEAVERS RULE!!:doublethumbsup:
sachem allison
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A little stringy and greasy, somewhat gamey.
sachem allison
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Went to the Varsity 2 weeks ago, been there done that stained my shirt, no need to go backLOL!
Had meat tacos in Mexico once. Not beef tacos, meat tacos. I've always wondered if it wasn't dog.
-AJ
usually when they say meat tacos, it horse or burro. eaten lots of meat tacos in mexico.
Found this at the San-A market today...
Got a big :no: from the wife though.
Got a big :no: from the wife though.
What's funny is I am so sick of eating that stuff! I'd kill for some other kind of breakfast, like a kick ass omelet or scramble. A fancy take on eggs Benedict. Or pancakes that didn't taste like McDonald's.
Here's this mornings breakfast. I'm sure the eggs are not farm fresh. This is basically what ALL of the restaurants here serve. Or some form of breakfast sandwich.
-AJ
DeepCSweede
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AJ,
Must be rough to have that as a staple. :hungry:
I fell in love with that breakfast as a kid in Baton Rouge, but I can see where you (and your arteries) could need some change occasionally. Now for me that is a special treat that I get at a truckstop cafe on my way to pheasant hunting (their eggs are fresh).
My brother just got some chickens a few months ago so I am hoping to get some fresh eggs this weekend.
Eamon Burke
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We literally put out exactly that breakfast, plus potatoes, every single day at my job. It's the stand-by.
WHHHAAAAATTTT????!!!!
You've tried the canned stuff Jon??? How was it???? And how the hell is the bacon made???!!!
I had horse meat sausage/cold cuts in Belgium along side more typical pork varieties. The horse was not bad, but I preferred the pork. Alligator does taste a bit like rather chewy chicken. It can be a bit tough if not prepared properly. It tends to take on the flavor of whatever you season it it with. Frog legs tasted like VERY mildly fishy chicken, but with a finer texture maybe like quail. As for tuna, i cannot say one way or another as to the aging of bluefin, but the one thing about bluefin is that it travels well so you can age it. The other tunas, not so much. Fresh yellowfin tastes very good raw even if it is not "sashimi" grade. I am told that the lower grade stuff with degrade faster. Our most common true tuna here in Florida is the blackfin which tends to top out in the 35 pound range and is VERY good as long as you eat it within say 72 hours even with freezing. It starts to degrade very quickly and I suspect that is why it is not a commercially exploited species. It is the only true tuna that is not heavily protected and regulated in the US. If you go places like Key West and especially around Cancun during the right time of the year, they are like a plague upon the ocean and very easy to catch as they are aggressive feeders like their larger brethren.
As for me, i want to try Kobe beef, moose and goose. I would also like to try some more exotic game dishes, especially stuff like eland. I have had nilgai and it was damn good, like elk. I have also eaten sea turtle in Cuba but it was prepared as a palomilla steak heavily soaked in mojo criollo so it didn't really taste much different than the beef version of that dish. I should also endeavor to try more ugly fish. Some of the fish that you would NEVER want your dinner guests or customers to see whole are some of the best tasting, like hogfish and tilefish. Sheepshead are ugly little spuds too and damn hard to clean especially considering the paltry amount of meat you get, but they are yummy.
As for me, i want to try Kobe beef, moose and goose. I would also like to try some more exotic game dishes, especially stuff like eland. I have had nilgai and it was damn good, like elk. I have also eaten sea turtle in Cuba but it was prepared as a palomilla steak heavily soaked in mojo criollo so it didn't really taste much different than the beef version of that dish. I should also endeavor to try more ugly fish. Some of the fish that you would NEVER want your dinner guests or customers to see whole are some of the best tasting, like hogfish and tilefish. Sheepshead are ugly little spuds too and damn hard to clean especially considering the paltry amount of meat you get, but they are yummy.
The sausage is about as fresh as you can get though, from a local slaughter house a few miles down the street. Not sure if the gravy is home made, I doubt it, but there are nice large chunks of the same sausage in the gravy.
-AJ
