Author Topic: Food and How You Cook/Eat It (2023 + 2024)  (Read 1741 times)

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Online Natsinpwc

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Re: Food and How You Cook/Eat It (2023)
« Reply #25: December 19, 2023, 01:22:40 PM »
^Next time I'm up there, I'd really like to try the halibut cheeks at Pike's Market.
Hey keep your weird fetishes to yourself.

Oh I thought your wrote Halle Barry’s cheeks. 

Online imref

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Re: Food and How You Cook/Eat It (2023)
« Reply #26: December 19, 2023, 02:09:18 PM »
We had halibut cheeks sauteed in a bit of olive oil and butter in Alaska. They were incredible.

Halibut fish and chips were spectacular as well.

Offline English Natsie

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Re: Food and How You Cook/Eat It (2023)
« Reply #27: December 19, 2023, 06:10:58 PM »
Going Seattle end of January.  Mmmm.  Salmon.  Mmmmm.

Still going, after Monday night, then?  :D   Will you be wearing some Iggles merchandise?... ;)

Online Natsinpwc

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Re: Food and How You Cook/Eat It (2023)
« Reply #28: December 19, 2023, 08:19:22 PM »
Still going, after Monday night, then?  :D   Will you be wearing some Iggles merchandise?... ;)
I plan to be in full playoff regalia.  LOL. Our son is there.  He watched his Commanders lose in person to Seattle.  I actually did not watch last night as it was not on ESPN+.  Just as well. 

Offline KnorrForYourMoney

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Re: Food and How You Cook/Eat It (2023)
« Reply #29: December 19, 2023, 11:06:11 PM »
Hey keep your weird fetishes to yourself.

Oh I thought your wrote Halle Barry’s cheeks. 

Can't really fittingly respond to this without getting moved to Uncensored. :lol:

We had halibut cheeks sauteed in a bit of olive oil and butter in Alaska. They were incredible.

Halibut fish and chips were spectacular as well.

:clap: It's things like that, that make me feel sorry for people who don't like seafood.  But I guess I should be thankful they leave more for people like me.

Quote
He watched his Commanders lose in person to Seattle.

Heyyyy, good on him for breaking the cycle of fascism! :hysterical:

Offline English Natsie

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Re: Food and How You Cook/Eat It (2023)
« Reply #30: December 20, 2023, 02:37:03 AM »
I plan to be in full playoff regalia.  LOL. Our son is there.  He watched his Commanders lose in person to Seattle.  I actually did not watch last night as it was not on ESPN+.  Just as well.

Hope a great time is had by all.

Online JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2023)
« Reply #31: May 21, 2024, 07:17:49 PM »
Gonna try overnight oats tonight. Basic is 2 parts liquid to one of oats? That is, half cup oats to one of water, milk etc...

Offline blue911

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Re: Food and How You Cook/Eat It (2023)
« Reply #32: May 21, 2024, 07:25:11 PM »
Gonna try overnight oats tonight. Basic is 2 parts liquid to one of oats? That is, half cup oats to one of water, milk etc...

Steel cut or Rolled?

Offline HalfSmokes

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Re: Food and How You Cook/Eat It (2023)
« Reply #33: May 21, 2024, 07:53:37 PM »
We do 2 to 1 and use steel cut

Offline tomterp

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Re: Food and How You Cook/Eat It (2023)
« Reply #34: May 21, 2024, 08:12:13 PM »
We do 2 to 1 and use steel cut

I use Bob's Red Mill, package calls for a 3-1 ratio.  Since I add chia seeds, ground flaxseed and some dried cranberries I bump that up to 4-1.  Sometimes that even isn't enough.

Online JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2023)
« Reply #35: May 21, 2024, 08:20:57 PM »
Steel cut or Rolled?
rolled.

I'm trying 2:1, then will eat it with honey, blueberries, and walnuts. 

I'm used to quick oats and  regular nuking, but this stuff boils over all my bowls before I cook it the minimum recommended time. I figure I'd try overnight stuff instead. 

Offline HalfSmokes

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Re: Food and How You Cook/Eat It (2023)
« Reply #36: May 21, 2024, 08:27:14 PM »
I use Bob's Red Mill, package calls for a 3-1 ratio.  Since I add chia seeds, ground flaxseed and some dried cranberries I bump that up to 4-1.  Sometimes that even isn't enough.

I feel like that would be soup

Offline tomterp

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Re: Food and How You Cook/Eat It (2023)
« Reply #37: May 21, 2024, 08:44:04 PM »
I feel like that would be soup

Not at all, though I haven't tried overnight. I usually simmer for about a half hour before I can't stand it any longer and have to eat.  Bob's Red Mill is probably more chunky and absorbent than say McCann's.

Chia seeds absorb quite a bit, flaxeeds some.  I honestly measure out a full cup and often have to add a tbs or so at the end of the process to keep it soft.  Then pour goat kefir over it (along with adding blueberries, strawberries, whatever) before eating.

Online imref

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i do 1 cup of milk (almond or oat), 1 cup of rolled outs, a tbsp of chia, and a cup of greek yogurt. I'll usually mix in a bit of honey and some berries.

Online JCA-CrystalCity

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the basic 2:1 water to rolled oats left more liquid than I expected. Added the berries, honey, and walnuts this AM with it. May switch to milk as part of the liquid, or yogurt. I'll keep in mind chia seeds. Where the heck did I put the old Werth Chia pet?

Online imref

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the basic 2:1 water to rolled oats left more liquid than I expected. Added the berries, honey, and walnuts this AM with it. May switch to milk as part of the liquid, or yogurt. I'll keep in mind chia seeds. Where the heck did I put the old Werth Chia pet?
Churchill Downs?

Offline 1995hoo

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I got some snakehead fillets at Wegmans (they call it "Chesapeake channa," "channa" being the scientific name for snakehead). Anyone ever cooked it before? I’m looking online at various possibilities depending on what the weather does.

Offline 1995hoo

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I got some snakehead fillets at Wegmans (they call it "Chesapeake channa," "channa" being the scientific name for snakehead). Anyone ever cooked it before? I’m looking online at various possibilities depending on what the weather does.

I ultimately did a pan sear and then finished it in the oven. I’ll post pictures on Tuesday. Came out quite nicely. I had not told my wife it was snakehead and she was quite surprised. It was good. Definitely NOT a flaky white fish—it is denser and required a knife to cut. But it tasted good.

Our cat is kind of annoyed I didn’t have any extra fish for her.

Offline tomterp

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Have only had Channa argus once, but it was excellent.  Makes sense they change the marketing name, it worked wonders for the orange roughy, a.k.a. slimehead.

Offline 1995hoo

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I ultimately did a pan sear and then finished it in the oven. I’ll post pictures on Tuesday. Came out quite nicely. I had not told my wife it was snakehead and she was quite surprised. It was good. Definitely NOT a flaky white fish—it is denser and required a knife to cut. But it tasted good.

Our cat is kind of annoyed I didn’t have any extra fish for her.

Here’s what it looked like just out of the paper wrapping. Those two fairly small fillets were a total of 0.99 of a pound. I cut each in half for easier manipulation in the pan.



And here it was just out of the oven. Came out very nicely, but I probably should have cooked them differently and not started them on the stove. Ms1995hoo is just getting over Covid and the smoke I generated in the kitchen caused her problems.

Seasoning was simple—just salt and some lemon pepper, then after I put it on the serving platter I hit it with some lemon juice.


Offline KnorrForYourMoney

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That looks really good, although I'd be a bit hesitant to try it if I saw it at a fish counter.  The description and appearance of the texture reminds me of monkfish, which I tried for the first time last year and went down as the first fish I've ever hated.

Online imref

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Any of you ever have lionfish?

Offline 1995hoo

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That looks really good, although I'd be a bit hesitant to try it if I saw it at a fish counter.  The description and appearance of the texture reminds me of monkfish, which I tried for the first time last year and went down as the first fish I've ever hated.

The texture wasn’t really like monkfish at all. Monkfish has a texture that is closer to, though not the same as, lobster. This was just more of a denser white fish.

I've had success with this recipe for monkfish.



Any of you ever have lionfish?

Yes, but it’s been a few years. Wegmans used to carry it but seems to have dropped it. I recall it being fine except the fish were small and I had to buy what seemed like a lot of have enough to make a filling dinner. I had a lionfish recipe bookmarked, but it looks like the URL is no longer valid.

Offline 1995hoo

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Re: Food and How You Cook/Eat It (2023 + 2024)
« Reply #48: June 01, 2024, 11:16:22 PM »
My mother took us to Joe’s downtown for dinner (I can never remember the full name—it’s affiliated with Joe’s Stone Crab in Miami) for our birthdays. Fantastic dinner topped off with Hennessy Paradis, which I had never had before. Outstanding stuff.

Online JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2023 + 2024)
« Reply #49: June 07, 2024, 03:31:47 PM »
another call out for help on food. I've got about 1/4 of a jar of honey I picked up from a farm stand sitting on my counter. It's thickening, not quite solid, but clouding up. Is there something that works to have it more like normal honey? Warm it a bit in a pot of hot water or even nuke the jar? Just live with it?