LEGEND Food Porn

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Selassie I said:
It's really awesome to eat what you catch the same day that you catch it. Seafood is almost like a completely different food when you eat it that fresh
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Yup, it's different for sure. And it doesn't matter if it comes from a lake, ocean, river or little pong (bluegill!) it makes a difference for sure.

Selassie I said:
Hogfish is especially fine eating
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Folks, this is true. I've had it fresh ad it's very good.

@Selassie I have you ever used any of the Everglades Seasoning product?

Also have you used Meyer lemons in ceviche or with fish or chicken in general?

I've used a couple of theirs and they re really good. They make one especially for fish and chicken that I bet you'd like.

For the rest of you guys Google it and try it. I've gotten some friends up north to try it and everyone likes it.
 
LesBaker said:
Yup, it's different for sure. And it doesn't matter if it comes from a lake, ocean, river or little pong (bluegill!) it makes a difference for sure.



Folks, this is true. I've had it fresh ad it's very good.

@Selassie I have you ever used any of the Everglades Seasoning product?

Also have you used Meyer lemons in ceviche or with fish or chicken in general?

I've used a couple of theirs and they re really good. They make one especially for fish and chicken that I bet you'd like.

For the rest of you guys Google it and try it. I've gotten some friends up north to try it and everyone likes it.
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I use their Everglades Heat on almost everything. Great stuff.
 
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A nice little sushi meal the other night. Top - hamachi, Ikura, and sake (salmon). Middle - spicy quail egg shooters. Bottom - baked green mussels. Not pictured - tempura fried banana sundae.

All you can eat including all you can drink sake at our favorite sushi restaurant here in Reno. I felt like I needed to be wheeled out of there.
 
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RamFan503 said:
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A nice little sushi meal the other night. Top - hamachi, Ikura, and sake (salmon). Middle - spicy quail egg shooters. Bottom - baked green mussels. Not pictured - tempura fried banana sundae.

All you can eat including all you can drink sake at our favorite sushi restaurant here in Reno. I felt like I needed to be wheeled out of there.
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What restaurant is that? I'm out that way about twice a year.
 
Farr Be It said:
What are all those irritating leaves and berries blocking my view of the food?!!
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That's called a salad. You should try it sometime.

BTW, the food in Greece, the Gyros, Salads, and pasta dishes are no better than what you get in a good Greek restaurant in the US. Matter of fact, some of the places in the US have better tasting food. And here, you need to name the meat for you Gyros, pork, chicken or lamb. And lamb often isn't an option.
 
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[QUOTE="LesBaker, post: 1234381, member: 471"
Also have you used Meyer lemons in ceviche or with fish or chicken in general?
[/QUOTE]


I forgot to answer this.

I used to have the coolest citrus tree in my backyard at my old house. It was mainly a Meyer lemon tree, but it also had other citrus grafted onto it. It had tangerine, navel oranges, limes, and another type of hybrid orange too. They were all grafted onto the Meyer lemon tree, so it was like having five trees in one.

I really liked the Meyer because it basically had lemons year round and they were the best tasting for lemonade by a mile. They are bigger lemons too compared to others.

That tree was so fucking cool. It was very neat to see people's reactions to it also. At certain times in the year it was almost like a Christmas tree because of the different colored fruits all on the same tree.
 
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I'm really missing the fresh tuna nachos that we get from our favorite restaurant in the Keys. They are to die for.

We always thought that it was the fresh tuna that made them so fantastic. Now that is a very awesome part of them, but it's not the real secret.

My friends and I have all thought that we could duplicate them once we got home. We know how to prepare the tuna perfectly... know the sweet chili sauce... the seaweed, ginger, sesame seeds, peppers, and the creamy wasabi. But every time we try doing it... it's never the same. So maddening!

The secret that we can't duplicate is their homemade FRESH FRIED chips. They make their chips completely from scratch and fry them up every time fresh just before putting them on the plate. We've tried frying our own... but we cannot match their recipe.

Here's what they look like when they are brought out to the table. The whole plate is clean in just minutes.


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Selassie I said:
I forgot to answer this.

I used to have the coolest citrus tree in my backyard at my old house. It was mainly a Meyer lemon tree, but it also had other citrus grafted onto it. It had tangerine, navel oranges, limes, and another type of hybrid orange too. They were all grafted onto the Meyer lemon tree, so it was like having five trees in one.

I really liked the Meyer because it basically had lemons year round and they were the best tasting for lemonade by a mile. They are bigger lemons too compared to others.

That tree was so fucking cool. It was very neat to see people's reactions to it also. At certain times in the year it was almost like a Christmas tree because of the different colored fruits all on the same tree.
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If I recall right, the Meyer is the only citrus tree you can do that with. I'm pretty sure you can graft things like navel oranges to a Valencia stock but not something like a lime.

Of course I could be full of shit and completely remembering wrong.
 
Selassie I said:
I'm really missing the fresh tuna nachos that we get from our favorite restaurant in the Keys. They are to die for.

We always thought that it was the fresh tuna that made them so fantastic. Now that is a very awesome part of them, but it's not the real secret.

My friends and I have all thought that we could duplicate them once we got home. We know how to prepare the tuna perfectly... know the sweet chili sauce... the seaweed, ginger, sesame seeds, peppers, and the creamy wasabi. But every time we try doing it... it's never the same. So maddening!

The secret that we can't duplicate is their homemade FRESH FRIED chips. They make their chips completely from scratch and fry them up every time fresh just before putting them on the plate. We've tried frying our own... but we cannot match their recipe.

Here's what they look like when they are brought out to the table. The whole plate is clean in just minutes.


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Oh shit that looks good.

Are they possibly using a chip that is a blend of mazza and wheat flour?
 
RamFan503 said:
Oh shit that looks good.

Are they possibly using a chip that is a blend of mazza and wheat flour?
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They are very secretive about it... I've tried to pry it out of them, but they just grin and ask me if I need another cocktail.
 
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RamFan503 said:
If I recall right, the Meyer is the only citrus tree you can do that with. I'm pretty sure you can graft things like navel oranges to a Valencia stock but not something like a lime.

Of course I could be full of shit and completely remembering wrong.
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I had a friend from back when my grandparents had an orange groove who made that tree for me. It was really something else. No way do I know enough about everything it takes to make that work. It was badass.
 
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