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01-24-2024, 05:34 PM | #111 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,163
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Quote:
Maybe I should have read article better/thorough haha Just googled it for frame of reference for you. I soak for 20 mins or so in sink full of pure water. Some recipes I read said to pull back husk partially and pull out hair I do not do that. I soak it and cook as is. I trim the hair off the end piece. That is all. Once you have bbqd for 20-30 mins then I peel off husk. Always seemed cleaner/neater to me than getting the hair all over by husking first. |
01-24-2024, 05:41 PM | #112 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,163
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Quote:
YUM. Blue crab is my least liked crab compared to snow and king but I'll still eat the hell out of them. I recall you don't like spicy food, what was the seasoning of the boil?
Medium rare is my preferred but medium is fine as well. I'll order medium rare in most non "fancy" restaurants in case it is over cooked and it is just medium. I order my burgers medium and never felt unease about catching something (famous last words)? Sauteed/stir fry is how I do most veggies. Do you like spinach? I don't think it's too bitter and it cooks very quickly. Mince some garlic, light salt in the pan with EVOO and that's an easy green. They cook down to almost nothing though so one standard bag from the store ends up just being only a couple of servings. What about zucchini squash? I like them sauteed to a light char with salt, pepper, and garlic powder. They mix well with onions and I don't think they are bitter either (though I like actually bitter things so I'm not a good judge of that flavor profile). Oven roasted butternut or spaghetti squashes are also very easy, bake and "forget". Season them simply and they are excellent sides. I love elote but haven't tried it until later in life when I lived in Arizona for over 10 years and became very familiar with Mexican food, both authentic and Westernized. Zucchini is excellent. Going back to your original egg question, if you happen to grow your own zucchini or know of someone, there is a flower on the end of the zucchini that is awesome with eggs. Depending where you live, some higher end markets carry them but average store will not. Very short life span on them hence why easier if you garden zucchini yourself. Most let them rot. You can even notice them sometimes on purchased zucchini. The stem will have a brown piece. It is wilted/rotted flower. The flower itself is typically yellow and only lasts in the garden for a week or so. It is a delicacy. Another squash/zucchini with great flavour is called sunburst or patty pan. Looks a bit like a flying saucer. |
01-24-2024, 06:01 PM | #113 |
One Man National Asset
Join Date: Nov 2012
Location: PA
Posts: 625
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Quote:
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01-24-2024, 07:33 PM | #114 |
He Who Remains
Join Date: Jun 2016
Location: Florida
Posts: 9,452
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Quote:
Quote:
I have only soaked in water.
Maybe I should have read article better/thorough haha Just googled it for frame of reference for you. I soak for 20 mins or so in sink full of pure water. Some recipes I read said to pull back husk partially and pull out hair I do not do that. I soak it and cook as is. I trim the hair off the end piece. That is all. Once you have bbqd for 20-30 mins then I peel off husk. Always seemed cleaner/neater to me than getting the hair all over by husking first. I was aware some folks use the term Barbecue in place of the word grill, even when they're cooking on the grill without Barbecue, but it's been a long time since I heard it phrased that way. It threw me for a bit. I'm with you now.
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~~~~~The Late Night Crew~~~~~ |
01-24-2024, 07:35 PM | #115 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,163
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Wonder if it is a Canadian thing? Now you got me wondering too haha. Could be me
I have not tried smoked corn but I would imagine it could be good too. Yeah, no bbq sauce! Unless, that is your thing. No judgement |
01-24-2024, 08:02 PM | #116 |
Balloon Bear
Join Date: Jul 2022
Location: Delaware Valley
Posts: 1,729
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BBQ is one of those words that gets slippery depending on where you are. In NY? A BBQ is an event you go to. Carolinas? People use it to describe a specific pulled pork dish. Texas seemed to use it to refer to smoked meats in general. Other places it's a verb. English is fun
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01-24-2024, 08:43 PM | #117 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,163
|
Quote:
BBQ is one of those words that gets slippery depending on where you are. In NY? A BBQ is an event you go to. Carolinas? People use it to describe a specific pulled pork dish. Texas seemed to use it to refer to smoked meats in general. Other places it's a verb. English is fun
Canada definitely is not as sophisticated as the US and their various states. I had to look up what a Kansas Strip is a few weeks ago. Buddy sent a picture of his meal. Could not tell if it was a porter but it was Kansas strip I love watching the cooking shows across US. I am definitely not caught up on the various lingos and methods. Memphis; Texas; Kansas; Carolina; all different styles and methods. Try grilling in -40 Alberta has top notch beef. Saskatchewan has good pork raised by the Hutterite but majority of it is exported to Japan and China. I will start using grilling rather than bbqn haha Who says you cannot teach an old dog new tricks |
01-24-2024, 09:15 PM | #118 |
Fartbutt McGillicuddy
Join Date: Jul 2020
Location: EARF
Posts: 4,662
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I wonder what steve raichlen would say about what's what about bbq. He's done a ton of pbs bbq cooking shows and such. Primal grill and project fire, bbq university, etc. I wish i could get into watching PBS stuff but i don't have much time for real tv watching and pbs shows have this weird sterile in a bubble vibe to me.
I cant eat cukes. They taste like solid dirt water to me. Pickles are good though. |
01-24-2024, 09:35 PM | #119 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,163
|
I asked a buddy provinces away and he immediately said bbq. It is a Canadian thing.
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01-24-2024, 09:40 PM | #120 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,163
|
Quote:
I wonder what steve raichlen would say about what's what about bbq. He's done a ton of pbs bbq cooking shows and such. Primal grill and project fire, bbq university, etc. I wish i could get into watching PBS stuff but i don't have much time for real tv watching and pbs shows have this weird sterile in a bubble vibe to me.
I cant eat cukes. They taste like solid dirt water to me. Pickles are good though. Sliced cucumbers in vinegar with lots of salt and pepper |
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