Author Topic: Food and How you Cook/Eat it (2017)  (Read 13608 times)

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Offline Mathguy

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Food and How you Cook/Eat it (2017)
« Topic Start: January 01, 2017, 06:58:25 AM »
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A number of years ago, Giant used to sell a Shrimp Boil in their seafood section that was from Kilmarnock, VA.  The clear jar of seasonings showed the combination of spices that went into water to make spicy shrimp.  I grabbed a few jars and asked one of the chefs here in OBX to tell me what spices were used.  The chef gave me this list of spices and I highly recommend trying these with 2-3 lbs of shrimp:
1.    2-3 lbs Shrimp

2.    1 tsp Mustard Seed

3.    1 tsp Coriander

4.    1 tsp Bay Leaf

5.    1 TBSP Red Chilis

6.    1 TBSP Coarse Black Pepper

7.    1 tsp Ground Mustard

8.    2 tsp Kosher Sea Salt

9.    1 tsp Cayenne Pepper

10.  2 tsp Celery Salt

11.  1 tsp Garlic Powder

12.  1 tsp Chicken Base

13.  2 TBLS Old Bay
 

Offline blue911

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Re: Food and How you Cook/Eat it (2017)
« Reply #1: January 01, 2017, 11:24:56 AM »
Once properly seasoned you can use soap.  The seasoning is chemically bonded to the metal and extremely resilient.  I will say that there is quite a bit of debate among afficianados but I use an old Lodge pan I reconditioned recently and now that it's seasoned I use soap all the time.  I do however put a couple drops of oil in it and wipe it down good afterward just in case.   :pray:

This. Water i.e. rust is the enemy of iron. Drying in the oven with a very thin coat of oil works best.

Offline tomterp

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Re: Food and How you Cook/Eat it (2017)
« Reply #2: January 03, 2017, 12:38:46 PM »
Of course if you leave a thin coat of oil and then try to bake biscuits in the oven at 450, there will be quite a bit of smoke.

Offline varoadking

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Re: Food and How you Cook/Eat it (2017)
« Reply #3: January 03, 2017, 05:58:07 PM »
http://www.foodandwine.com/blogs/experts-say-worlds-fish-supply-could-run-dry-2048?xid=NL_TopTen010317

I'll be 96, so I guess I'll have to fall back on bacon when that time comes...

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #4: January 03, 2017, 06:06:50 PM »
Or the protein of the future, insects. 

Ask anyone who has fished pelagic species for a while, and they all say that the big fish are gone, kaput, no more.  That's not very good news for any species, but in particular ones with long life spans (halibut don't even reproduce until 8-10 years old). 

Offline mitlen

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Re: Food and How you Cook/Eat it (2017)
« Reply #5: January 03, 2017, 06:07:55 PM »
http://www.foodandwine.com/blogs/experts-say-worlds-fish-supply-could-run-dry-2048?xid=NL_TopTen010317

I'll be 96, so I guess I'll have to fall back on bacon when that time comes...

Not sure what to do without Mrs. Paul's.

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #6: January 03, 2017, 06:15:48 PM »
née Moore, first name Dinty? 
Not sure what to do without Mrs. Paul's.

Offline mitlen

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Re: Food and How you Cook/Eat it (2017)
« Reply #7: January 03, 2017, 06:16:49 PM »
née Moore, first name Dinty? 

Fish sticks and a few shell fish are the alpha and omega of my fish consumption.

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #8: January 03, 2017, 06:26:14 PM »
That's scaling things back!

 

Offline varoadking

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Re: Food and How you Cook/Eat it (2017)
« Reply #9: January 03, 2017, 07:41:39 PM »

Offline mitlen

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Offline Mathguy

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Re: Food and How you Cook/Eat it (2017)
« Reply #11: January 03, 2017, 09:18:12 PM »
And the GOP wants to make the world better for fish by more offshore drilling

http://www.foodandwine.com/blogs/experts-say-worlds-fish-supply-could-run-dry-2048?xid=NL_TopTen010317

I'll be 96, so I guess I'll have to fall back on bacon when that time comes...

Offline mitlen

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Re: Food and How you Cook/Eat it (2017)
« Reply #12: January 03, 2017, 09:27:24 PM »
And the GOP wants to make the world better for fish by more offshore drilling


Quit bein' selfish.    Yunz just don't want the oil muckin' up the Outer Banks.         :poke:

Offline tomterp

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Re: Food and How you Cook/Eat it (2017)
« Reply #13: January 04, 2017, 08:34:09 AM »
And the GOP wants to make the world better for fish by more offshore drilling

Drilling rigs are astonishingly good fish habitat.

Offline GburgNatsFan

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Re: Food and How you Cook/Eat it (2017)
« Reply #14: January 04, 2017, 08:43:49 AM »
Assuming they don't go all Deepwater Horizon on you.

Drilling rigs are astonishingly good fish habitat.

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it (2017)
« Reply #15: January 04, 2017, 08:53:31 AM »
Assuming they don't go all Deepwater Horizon on you.

wait, I thought fish oil was good for you?

Offline tomterp

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Re: Food and How you Cook/Eat it (2017)
« Reply #16: January 04, 2017, 08:54:17 AM »
Assuming they don't go all Deepwater Horizon on you.

Probably doesn't bother the fish too much but sure makes it unappetizing for the fisherman to get there.

I've done just a wee bit of snorkeling in the sound side at the Outer Banks, and it's amazing how much life there is clustered around a few boards that make up the remnants of an old duck blind.  A microcosm of what happens around large pilings when barnacles colonize and everything builds from there.

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it (2017)
« Reply #17: January 04, 2017, 09:02:40 AM »
Probably doesn't bother the fish too much but sure makes it unappetizing for the fisherman to get there.

I've done just a wee bit of snorkeling in the sound side at the Outer Banks, and it's amazing how much life there is clustered around a few boards that make up the remnants of an old duck blind.  A microcosm of what happens around large pilings when barnacles colonize and everything builds from there.
there's probably some good natural resource damage studies for Deepwater horizon out there.  Tumors, reproductive cycle damage, bottom dweller habitat are probably the big things.

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2017)
« Reply #18: January 08, 2017, 04:58:52 PM »
Last night's dinner. Two things to note—I have no idea how much pork I used because I used two tenderloins that had a "use or freeze" by date of yesterday (I didn't bother cutting them in half, either), and I have no idea how much bacon I used because I just peeled off slices and wrapped them around until the tenderloins were covered. But I did wind up finishing off the package of bacon we opened for breakfast yesterday morning! I used a regular rectangular Pyrex baking dish.

This was really good and my wife raved about it but felt it could use less salt, so next time I'll omit the quarter-teaspoon of regular salt. I should note we buy reduced-sodium bacon, too, so that's worth considering if you buy the regular stuff.

3 pounds pork tenderloin, cut into four pieces total
1 pound bacon
¾ cup soy sauce
1 tablespoon minced onions
½ teaspoon garlic salt
1 tablespoon white wine vinegar (ordinary white vinegar can be substituted)
¼ teaspoon salt
Dash of pepper
¾ cup brown sugar

Wrap the tenderloin pieces in bacon. Place in an 8½-by-11-inch pan. Poke holes in the meat with a fork. Combine all the other ingredients in a bowl; stir well. Pour marinade over meat and refrigerate, uncovered, 2 to 3 hours or overnight.

Preheat oven to 300°F and then bake pork for two to three hours. If the bacon burns, place foil over the top after approximately 1½ hours of baking.

Remove from oven, cut meat into smaller pieces, and allow the meat to soak up the excess juices in the pan. [Regarding this step, last night I let the meat rest, tented with foil, for five minutes when I removed it from the oven, then I sliced it and returned it to the pan, again tented, for five minutes on each side. This allowed it to soak in more of the cooked marinade and it allowed Ms1995hoo to finish the potatoes she was making in the toaster oven.]

Online imref

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Re: Food and How you Cook/Eat it (2017)
« Reply #19: January 11, 2017, 01:26:39 PM »
I can't wait to try this - a taco made from fried chicken.

https://www.yahoo.com/news/taco-bell-going-national-fried-175816796.html

Offline GburgNatsFan

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Re: Food and How you Cook/Eat it (2017)
« Reply #20: January 11, 2017, 01:39:46 PM »
I don't think it's going to be all you want it to be. Just a sense. Let us know.

I can't wait to try this - a taco made from fried chicken.

https://www.yahoo.com/news/taco-bell-going-national-fried-175816796.html

Offline NJ Ave

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Re: Food and How you Cook/Eat it (2017)
« Reply #21: January 11, 2017, 01:42:53 PM »
I don't think it's going to be all you want it to be. Just a sense. Let us know.


I'd feel better about Bojangles trying to make a taco than about Taco Bell trying to make fried chicken.

Offline GburgNatsFan

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Re: Food and How you Cook/Eat it (2017)
« Reply #22: January 11, 2017, 01:47:13 PM »
Point taken, but I just don't think deep fried breaded bird would be good in a taco. A good taco is a balance of crunchy and soft, hot and cold, spicy and cool, etc.

I'd feel better about Bojangles trying to make a taco than about Taco Bell trying to make fried chicken.

Offline GburgNatsFan

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Re: Food and How you Cook/Eat it (2017)
« Reply #23: January 11, 2017, 02:51:47 PM »
To be clear on this... the *shells* are made from fried chicken.  So wrong.

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #24: January 11, 2017, 03:26:15 PM »
We're way behind the Philippines