Is it Japanese or domestic?
Pure Japanese genetics raised domestically outside of Kansas City, Mo.
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Is it Japanese or domestic?
Mmmm Vermont curry or which brand do you use?
That pickled daikon I eat with Korean jajang myun those and vingear onions. Mmmm now I want curry
Some how I was talked into smoking a brisket and 3 racks of ribs today, so I thought I would share
That would be sliced Johnsonville brats wrapped in thick cut bacon then topped with cheddar jalapeno cream cheese spread,
then smoked along side the ribs and brisket
Daayum,
that looks great.
Rebecca says you're a dick if you don't share...
;^)
We can bring the beer...
Please.
No, really, please...
Some how I was talked into smoking a brisket and 3 racks of ribs today, so I thought I would share
What all do you eat on a blue crab?
What parts of blue crab do people eat? Just legs and claws or parts of the main body too?
I've had one experience with softshell crab. It's not for me.
I actually miss those little bastards buddy. Damn good flavor. Thankful we got plenty of Dungeness running around and the occasional hook up on King's from friends that fish Alaska. Shouldn't you be cracking crabs with your new crab splitter?![]()
And what pray tell me is that up above wrapped in the Bacon? Hmmmm?
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Went fishing this morning. Caught a bunch of spotted sea trout while the family of porpoises caught the outliers.
Came back early enough to get a batch of chili going.
Dark red kidney, pinto and black beans. Green chilies, two types of meat and a few other touches.
This was taken just after getting all the ingredients together.
2.5 hours later, it was ready for eating. And it looked better also.
My buddies lost power during the storm and stayed up drinking the whole night, and all day yesterday. I headed over to help them drink and we decid d to go run some crab traps. It was an amazing evening on the river. One of the piers was partially washed out, so we couldn't get to the more productive traps, but we did well enough to boil some up. Some of y'all know how amazing Blue Crabs can be when they were swimming within an hour of going in the pot.
And as an added bonus we got to teach my lady how to eat them. There's just some evenings that can't get much better.
Thanks tnichols , it was a nice night. In fact we did it again last night with the intent of catching some fish to fry up with the crab boil but we caught the tide wrong and had a pod of dolphins come into the marina and they took over the fishing duties. We were forced to cook a 2.5lb sirloin instead.
Mike Casselton , as much as I love chili, how the hell do you catch fresh Speckled Trout and then go home and eat that instead of Trout Almondine? We're already planning the tides a bit better for the next few days with the hopes of landing some Specks, White Trout, or Redfish and I'll do them up Pecandine or topped with lump crab meat in a spicy cream sauce or etouffee.
MtnCreek , the guy in that video 1J04 posted up is obviously from farther north than me in Old Bay territory where they do things differently. His finished cleaned crab at least shows the innards. If you look at his first finished crab where he breaks it in half, both of those lobes have meat. If you picture the "thigh" muscles inside a shell that control each of the little legs, that's the prized meat inside a crab. Each "muscle" is in its own thin-shelled compartment that needs to be extracted. I was going to get some pics or video for you from last nights boil, but down here in Zatarains territory we boil the whole crab, then dismantle them hot with steaming cayenne pepper sludge and crab guts running down our forearms. I didn't take the time to keep a hand clean to document picking the meat. When done semi-properly you can pull each of the little legs and get a nice clump of succulent white meat on the end like a lollipop. I also get the meat out of at least the first joint or two of each of the little legs. Regardless of the method, it's a bit of work for the meat you get, but it's part of the enjoyment as with shrimp or crawfish.
Personally I'd rather clean shellfish than catfish.
Bogey,
another reason for not eating trout on a Tuesday evening is timeframe.
Rebecca gets home around 5:25, we leave the house before 6pm to head for soccer and basketball practices.
The window is too small to actually enjoy a meal. Tuesdays are gobble and get gone.
I might go out on Thursday and try to bring home some snook or reds if they are willing to cooperate. Soccer starts later than basketball, so we would have time to enjoy eating. We'll see if I can bring home the bacon...
Ok, I gotta ask. What's this about "cooking a crab within an hour of it swimming into the trap" (not an exact quote, but ya'll get the 'gist) As I'm living in the center of the continent, it's at least a 3 day drive to ANY seashore, so this ain't a "common knowlege" here in this locale.
How is it different?
He's just say'n it ain't ever gonna get any better than pulling it outta the salt and tossing it into a boiler pot. Wholeheartedly agree. Pretty much same with anything along those lines. Crabs, fish, clams, oysters, YUM !!! Of course, ya let the clams sit for a bit in a bucket of ocean water to let'm spit. Purges the sand outta them.
Had to take the youngest for some Nom. At the behest of a friend, it's Raw stuff again.
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Looks good, don't it.![]()
That looks outstanding Bogey! Cooked perfectly.
I took a night off from the "fins" and went "fur" this evening. Did some one and a half lb NY strips on the fire pit.
It was actually nice to cook up some dinner I didn't have to work for and that didn't fight back.
^ That looks good. Beets on Burgers is what they should be called out on.
They are taking lessons from the Canadians. Must be like cottage cheese and gravy on french fries.
Poutine is good. Chip trucks in Canada rock. And beets are fine, especially in borscht, but damn, burgers don't deserve a beet-down. Euro€s like to throw hard-boiled egg slices on burgers too, something up with which I could just never put. I like most cole slaw, so long as it's got some mayo content and it's chopped somewhat fine, and it's great on hot deli sandwiches, but I'll be damned if I can see the point of a loaded baked potato that you then go and chill the fuck out of and sog through with cole slaw. And I'm definitely feeling pulled pork on a baker.
Haven't seen the hard-boiled approach, but I became a fan of a fried (over easy) egg on a burger when I was in parts of Asia. There was a kebab shop in Brussels that decided my 4:00 AM drunken pizza needed an egg on it as well. Sober I may have protested, but it was more much-needed grease to coat the belly so I took it in stride.
For those of you who haven't enjoyed the adventure of what the rest of the world considers to be Pepperoni, that shit that looks like ham is one of the misinterpretations you'll find.
Sadly, I can beat that. We pulled into a village one evening off the 401 a few km shy of CFB Kingston and grabbed a mom-and-pop local pizza out of exhaustion and sheer starvation. I hope to never again see a pizza with fucking Lebanon bologna on it.
I've had quite a few around the world with some horrific version of bologna on it as well. Not once outside of the US have I encountered what I consider to be pepperoni. I would normally guess that we'd done something weird with pepperoni, but I just don't think so. I think "our" pepperoni is the real thing and a huge portion of the rest of the world just throws whatever's closest-looking on a pizza. Soft, mushy salami is a nasty substitute also.
I understand the American and U.K. disconnect with what constitutes bacon, but I really think pepperoni should be universal.