Foodies BS Thread.

Gulf Shrimp, Crawfish, red potatoes and corn.

 

Steak night!

 

Med rare?

 

I prefer it that way, but these went med/med-well… because “others”.

 

I wonder what New Englanders think when Iowans really get gluttonous ....



This was from awhile back...

Andouille Sausage, Blackened Chicken Sausage, lobster, crab legs, crawfish, shrimp, corn, eggs, red, yellow and blue potatoes all covered in a homemade "Cajun" butter and garnished with Lemons, Limes and Parsley. The butter was made from heavy cream and flavored with salt, black pepper, cayenne pepper, parsley, paprika and excessive amounts of minced garlic.

 

THIS New Englander not a fan of seafood, lobsters are just sea cockroaches, and then you just toss in a hard boiled egg for the extra fart power?

Sausage looks good though



Where do you get your seafood from? I know a couple lobster distros that get them worldwide overnight. Same with crawfish from down the gulf too. I just didn't grow up there. As long as it's fresh, you're good.

PS If you haven't tried it, this is a popular one around here.
https://www.sizzlingeats.com/portuguese-shrimp-mozambique-with-rice/

I live in East Providence ("EP" = "Everyone's Portuguese"), it's a cuisine I didn't know a ton about but it's growing on me, and I enjoy it. I even enjoy a shrimp mozambique time to time.

 

Main lobster are inferior to spiny lobster. In every way.

Take that.

 

Depends who you ask. I'm of the mind that you're asking if a cow from Nebraska is different than a cow from Vermont, and the answer is no.... one just doesn't have claws (the comparison worked up until the end there...)

https://spoonuniversity.com/lifestyle/how-lobster-went-from-prison-food-to-an-expensive-delicacy

 

Good night for a backyard weenie roast.



No food safe tailgate, we may die.



And dessert

 

Ketchup is the Cilantro of the hot dog world.

 

No worry…. Crawfish was “a field infestation” and is now mainstream elsewhere.

 

Bbq chicken and mac.

 

2 bone in, 1” thk NY strips cooked directly on the coals with a Chianti, beef stock, blackberry and honey sauce.
All I could think about while uncorking the Chianti was Hopkins and Liotta sitting down to a meal of Liotta’s brain.

 

It’s always been really hard for me to get a proper exterior sear while keeping the center a med. rare to medium pink on a 3/4”- 1” thk steak. This solves it. It was intimidating as hell to lay them on the coals at first! The trick is to get the coals red, glowing hot using a hair dryer then take them off and repeat for the flip side.
https://www.smokedbbqsource.com/caveman-ribeye/

For the sauce I used this recipe minus the juniper berries and switched the onion to shallots.
https://foodforhunters.blogspot.com/2012/09/venison-with-juniper-and-blackberry.html?spref=pi

 

What? No Fava beans lol

 

Made a carbonara of sorts, used broccoli since i didnt have peas. Over tortellini