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Post by Deleted on Oct 20, 2016 9:41:30 GMT -5
Man, wish I liked seafood but I FUCKING HATE IT. I know its healthy but it just seems so damn nasty to me. I try it every year or so but I just can't seem to acquire a taste (or smell!) for it. You gotta have someone show you whats up with the fresh and properly prepared seafood. You'll never look back, it's that fucking good You've never had a piece of seared ahi tuna?
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Post by agrappleaday on Oct 20, 2016 9:46:24 GMT -5
Man, wish I liked seafood but I FUCKING HATE IT. I know its healthy but it just seems so damn nasty to me. I try it every year or so but I just can't seem to acquire a taste (or smell!) for it. You gotta have someone show you whats up with the fresh and properly prepared seafood. You'll never look back, it's that fucking good You've never had a piece of seared ahi tuna? Seriously. A Seared Ahi Tuna done rare and proper with just the right amount of sesame oil/seeds is heaven. May not be the cheapest place to start but if done right, would be the best place to break ground.
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Post by Deleted on Oct 20, 2016 9:51:20 GMT -5
You gotta have someone show you whats up with the fresh and properly prepared seafood. You'll never look back, it's that fucking good You've never had a piece of seared ahi tuna? Seriously. A Seared Ahi Tuna done rare and proper with just the right amount of sesame oil/seeds is heaven. May not be the cheapest place to start but if done right, would be the best place to break ground. Agree. After fishing trips this is how I get my non seafood eating friends into seafood. Peak, when done right it almost tastes like a good piece of beef...almost.
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Post by skidds on Oct 20, 2016 10:03:25 GMT -5
tuna steaks are fucking amazing ...i like mine with just a little seasoning and a drop of italian dressing to dunk it in to
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Post by Premier on Oct 20, 2016 10:34:05 GMT -5
That is something I have not graduated to, uncooked or rare seafood. I guess that's the next step, but I can't wrap my head around it. I am on of those guys that like NO pink in a steak.
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Post by boboplata on Oct 20, 2016 11:31:06 GMT -5
That is something I have not graduated to, uncooked or rare seafood. I guess that's the next step, but I can't wrap my head around it. I am on of those guys that like NO pink in a steak. DO you even ceviche?
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Post by Deleted on Oct 20, 2016 11:34:00 GMT -5
That is something I have not graduated to, uncooked or rare seafood. I guess that's the next step, but I can't wrap my head around it. I am on of those guys that like NO pink in a steak. DO you even ceviche? Cevivje is rookie. It's aquachilies that are more hardcore imo.
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Post by Deleted on Oct 20, 2016 11:35:26 GMT -5
That is something I have not graduated to, uncooked or rare seafood. I guess that's the next step, but I can't wrap my head around it. I am on of those guys that like NO pink in a steak. If it's fresj good meat, I don't mind a little blood coming out when I slice into it. Try a good piece of seared ahi man. It's fucking delicious. You come back to cali and we are going to all you can eat made to order sushi. You will find stuff you will likely crave for life.
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Post by Angelo on Oct 20, 2016 11:50:56 GMT -5
I need to invest in a Vacuum sealer. I hardly buy any seafood or meat at Costco because I have before, but its just me and the wife, so it ends up getting freezer burn before we eat it........unless we eat the same shit for like 5 days straight. But I've beautiful cuts of meat at Costco. There was this churrascho last week that I almost got it, but it was huge. Salmon is tricky to freeze, it almost "cooks" itself the longer I have it on the fridge. So it holds up well vacuumed? Properly sealed and frozen you can store it in freezer for roughly 6 months before easily noticeable texture change outside of normal changes from freezing in first place. Also if you have the money, instead of an edge sealer, look into a Chamber sealer. That will allow you to easily seal liquids too. That way you can save stocks, you can vacuum marinated meats properly (decreases marination time by about 60% I tried looking it up but just realized I corrupted the document I had that has all the numbers). Also, Scallops may be the best food in the world.
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Post by Premier on Oct 20, 2016 14:03:25 GMT -5
Not even ceviche. Maybe I should start with that since its for rookies like Vale said. Peruvian Ceviche is supposed to be very good. There are several places around me that people won't shut up about.
Then I'll graduate to Vale's Tuna. lol.
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Post by Angelo on Oct 20, 2016 14:04:32 GMT -5
Not even ceviche. Maybe I should start with that since its for rookies like Vale said. Peruvian Ceviche is supposed to be very good. There are several places around me that people won't shut up about. Then I'll graduate to Vale's Tuna. lol. Start with seared Scallops. They are the steak of the sea.
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Post by Premier on Oct 20, 2016 14:06:42 GMT -5
I've had scallops before. But cooked ones. Remember, Peak is the one that does not eat seafood. I eat it, just not raw or cooked rare.
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Post by Deleted on Oct 20, 2016 14:16:33 GMT -5
Not even ceviche. Maybe I should start with that since its for rookies like Vale said. Peruvian Ceviche is supposed to be very good. There are several places around me that people won't shut up about. Then I'll graduate to Vale's Tuna. lol. The reason I say its for rookies is because it's technically cooked. Peruvian ceviche I think is better, but it's typically way bigger pieces. When I want a lean protein I will go to El pollo inca and get myself a plate. Or I'll get some poke from the spot.
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Post by Premier on Oct 20, 2016 14:23:30 GMT -5
Not even ceviche. Maybe I should start with that since its for rookies like Vale said. Peruvian Ceviche is supposed to be very good. There are several places around me that people won't shut up about. Then I'll graduate to Vale's Tuna. lol. The reason I say its for rookies is because it's technically cooked. Peruvian ceviche I think is better, but it's typically way bigger pieces. When I want a lean protein I will go to El pollo inca and get myself a plate. Or I'll get some poke from the spot. I heard something along the lines that the lime cooks the fish? Something like that.
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Post by Angelo on Oct 20, 2016 14:54:40 GMT -5
The reason I say its for rookies is because it's technically cooked. I heard something along the lines that the lime cooks the fish? Something like that. Nope it is not cooked, not even technically. People think it is cooked because it denatures the fish, which makes it seem cooked, but it is not.
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Post by Premier on Oct 20, 2016 21:36:24 GMT -5
Steak tacos with cauliflower tortillas. Perfect for a low carb diet. No flour in the tortillas. Just cauliflower, eggs, salt and pepper.
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Post by boboplata on Oct 20, 2016 21:56:21 GMT -5
Cevivje is rookie. It's aquachilies that are more hardcore imo. I'm trying to get him to dip his toe in the raw seafood pool. Put a some coconut milk on that ceviche. Gives it a filipino twist.
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Post by Premier on Oct 20, 2016 22:43:03 GMT -5
Cevivje is rookie. It's aquachilies that are more hardcore imo. I'm trying to get him to dip his toe in the raw seafood pool. Put a some coconut milk on that ceviche. Gives it a filipino twist. Bobo, you have mentioned coconut milk before. Look up a recipe for "Brazilian Moqueca ". It's a fish or shrimp stew made with coconut milk. Very reminiscing of a Thai red curry without the heat. I learned how to make it just last year. It immediately shot up to one of my favs soups/stews.
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Post by boboplata on Oct 20, 2016 22:46:24 GMT -5
I'm trying to get him to dip his toe in the raw seafood pool. Put a some coconut milk on that ceviche. Gives it a filipino twist. Bobo, you have mentioned coconut milk before. Look up a recipe for "Brazilian Moqueca ". It's a fish or shrimp stew made with coconut milk. Very reminiscing of a Thai red curry without the heat. I learned how to make it just last year. It immediately shot up to one of my favs soups/stews. Coconut milk & chilies just go well together. It's hard to fuck it up.
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Post by Premier on Oct 20, 2016 22:52:13 GMT -5
Bobo I have analyzed that Moqueca taste. It's almost 90% red curry tasting. I never made red curry before, but I think all that Moqueca needs to be a curry it's probably fish sauce and a little heat. Look up a recipe and you'll see what I mean.
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Post by boboplata on Oct 20, 2016 23:07:22 GMT -5
Bobo I have analyzed that Moqueca taste. It's almost 90% red curry tasting. I never made red curry before, but I think all that Moqueca needs to be a curry it's probably fish sauce and a little heat. Look up a recipe and you'll see what I mean. I just checked the recipe. It ain't curry unless their's curry powder/leaves in it. It's red because of the tomatoes. Red curry gets its color from the chilies. Curry powder is ochre in color.
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Post by Premier on Oct 20, 2016 23:13:17 GMT -5
Right. It reminded me more of curry because of the coconut.
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Post by Deleted on Oct 21, 2016 1:24:30 GMT -5
25 pounds of Elk jerky going in the dehydrator on Saturday... trying to clean out the freezer before my hunt in 3 weeks. I am trying a new recipe.
1 cup rice wine vinegar 3/4 cup sriracha 1/2 cup brown sugar 1 tablespoon ginger powder 1 teaspoon garlic powder
I am doing half this way and half my standard teriyaki/Worcestershire... we'll see
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Post by Angelo on Oct 21, 2016 2:56:21 GMT -5
25 pounds of Elk jerky going in the dehydrator on Saturday... trying to clean out the freezer before my hunt in 3 weeks. I am trying a new recipe. 1 cup rice wine vinegar 3/4 cup sriracha 1/2 cup brown sugar 1 tablespoon ginger powder 1 teaspoon garlic powder I am doing half this way and half my standard teriyaki/Worcestershire... we'll see If you can find some gochujang, try splitting the half you doing with Siracha with it in place and see how you like it. Just a suggestion.
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Post by boboplata on Oct 21, 2016 3:23:38 GMT -5
25 pounds of Elk jerky going in the dehydrator on Saturday... trying to clean out the freezer before my hunt in 3 weeks. I am trying a new recipe. 1 cup rice wine vinegar 3/4 cup sriracha 1/2 cup brown sugar 1 tablespoon ginger powder 1 teaspoon garlic powder I am doing half this way and half my standard teriyaki/Worcestershire... we'll see If you can find some gochujang, try splitting the half you doing with Siracha with it in place and see how you like it. Just a suggestion. And while you're at it, substitute a part of your worcestershire with fish sauce. No. They won't make it smell/taste fishy. You could try with a small sample at 1st with your elk.
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Post by Premier on Oct 21, 2016 5:11:47 GMT -5
25 pounds of Elk jerky going in the dehydrator on Saturday... trying to clean out the freezer before my hunt in 3 weeks. I am trying a new recipe. 1 cup rice wine vinegar 3/4 cup sriracha 1/2 cup brown sugar 1 tablespoon ginger powder 1 teaspoon garlic powder I am doing half this way and half my standard teriyaki/Worcestershire... we'll see You use only those measurements for 25 pounds of meat? Or you adjust with more?
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Post by boboplata on Oct 21, 2016 21:10:13 GMT -5
Making 4 lbs of pulled pork(again)today. We've boiled the pig face in vinegar and spices last night and we're grilling it now on the stove for some sisig action. Boiled some belly to last night too, im gonna deep fry them for some lechon kawali.
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Post by Deleted on Oct 22, 2016 20:26:56 GMT -5
Making 4 lbs of pulled pork(again)today. We've boiled the pig face in vinegar and spices last night and we're grilling it now on the stove for some sisig action. Boiled some belly to last night too, im gonna deep fry them for some lechon kawali. That's what I used for about 10 pounds of meat. I like to marinate jerky in just enough liquid where the meat soaks all of the liquid up in 24 hours, that way I can just pull it out and put it straight in to the dehydrator and not have to wipe the excess liquid off. I have pulled out about half the meat from the dehydrator... the siracha one is very good, but I think it needs to cool off for a day before I can tell if its worth doing again. My standard recipe is still my favorite... 1 cup Terriyaki 1/2 cup Worcestire 1/2 cup low sodium soy Pepper Crushed Garlic Onion powder Liquid smoke When you put the jerky on the drying racks sprinkle a little bit of coarse pepper over one side of the slices
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Post by soundoff on Oct 26, 2016 9:00:59 GMT -5
Steak tacos with cauliflower tortillas. Perfect for a low carb diet. No flour in the tortillas. Just cauliflower, eggs, salt and pepper. I made those cauliflower tortillas yesterday. They were good, but kind of a pain in the ass to make.
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Post by Premier on Oct 26, 2016 9:14:47 GMT -5
Yeah, they are. I think they work best when you are in some sort of paleo or carb free diet. They are an acceptable, delicious replacement for a corn tortilla. Especially for those days when you feel like cheating.
But if carbs do not concern you, then yeah, they are not worth it to make compared to just buying some at the store.
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