ExiledInIllinois Posted April 4, 2010 Posted April 4, 2010 I used to work in a deli. With Dingus Day right before us... How in the world can anybody eat: Blood tongue Souse/head cheese Kishka Pickled herring/sleggja czernina Is beyond me!
LeviF Posted April 4, 2010 Posted April 4, 2010 That is completely wrong for steaks. IMO anyway. What is wrong? Cooking them medium and up? Or the other way around? I've always liked my steaks rare, medium-rare at the most.
Terry Tate Posted April 4, 2010 Posted April 4, 2010 Man I love Brussels sprouts. Sauteed in browned butter. I suspect I just can't cook well enough to do it right. You overcook them, they are wicked bad.
Chef Jim Posted April 4, 2010 Posted April 4, 2010 I suspect I just can't cook well enough to do it right. You overcook them, they are wicked bad. And you under cook them and their like eating golf balls.
Chef Jim Posted April 4, 2010 Posted April 4, 2010 That is completely wrong for steaks. IMO anyway. I'll eat ground beef right out of the package. Little truffle salt and fresh ground black pepper. Damn this thread is making me hungry. Time to get the leg o' lamb in the oven.
ExiledInIllinois Posted April 4, 2010 Posted April 4, 2010 I'll eat ground beef right out of the package. Little truffle salt and fresh ground black pepper. Damn this thread is making me hungry. Time to get the leg o' lamb in the oven. Same here! Sounds delish... or beef tartare! I know this is a food you hate thread... But here are bunch here that got me tweeked by your post Chef! http://www.ifood.tv/network/beef_tartare_canape/recipes
DrFishfinder Posted April 4, 2010 Posted April 4, 2010 I'll eat pretty much anything. Hell, I've eaten things in 3rd world countries I've yet to identify. But brussel sprouts are a different story. Prepared properly, meh. Overcooked, they are one of the most horrible, bitter things I've ever tasted. I just pass on those from now on. Me too. I ate unidentifiable things in foreign countries and I ate foreign things in unidentifiable countries, but I NEVER ate a Brussels Sprout that didn't taste 6 months beyond rotten.
Booster4324 Posted April 4, 2010 Posted April 4, 2010 What is wrong? Cooking them medium and up? Or the other way around? I've always liked my steaks rare, medium-rare at the most. Cooking more than mid rare (for steaks) completely destroys the meats natural flavor.
Jim in Anchorage Posted April 4, 2010 Author Posted April 4, 2010 Surprised at the bad rep of Brussel sprouts. I cut them in half, steam for 8 minutes, lot's of butter, salt, pepper and grated Parmesan. Delicious. In addition to the clams I mentioned, I also am not a big fan of salmon. A real shame since in the summer I can effortlessly harvest the wild fresh variety of both.
KD in CA Posted April 4, 2010 Posted April 4, 2010 In addition to the clams I mentioned, I also am not a big fan of salmon. A real shame since in the summer I can effortlessly harvest the wild fresh variety of both. It would be less of a shame if you'd catch a bunch, toss them on dry ice and FedEx them to my house. I love wild salmon. And clams. And pretty much anything that they pull out of the sea. Mushrooms? Vile fungus!
Jim in Anchorage Posted April 5, 2010 Author Posted April 5, 2010 It would be less of a shame if you'd catch a bunch, toss them on dry ice and FedEx them to my house. I love wild salmon. And clams. And pretty much anything that they pull out of the sea. Mushrooms? Vile fungus! Sure, I will even just send fillets. The head and guts are bait in my shrimp pots. There is nothing like throwing a catch of live shrimp in a pot of boiling sea water. Unbelievably tasty, they need nothing-no sauce, butter, nothing.
LewPort71 Posted April 5, 2010 Posted April 5, 2010 mushrooms (unless ona Pizza) Brussel Sprouts Asparagus sushi
Jim in Anchorage Posted April 5, 2010 Author Posted April 5, 2010 mushrooms (unless ona Pizza)Brussel Sprouts Asparagus sushi I absolutely will not eat raw fish. I catch halibut, fillet them put them in a cooler for the 3 hour drive home. By that time the bottem of the cooler is filled with tiny,live wiggling red worms. I am going to eat those raw? No.
Chef Jim Posted April 5, 2010 Posted April 5, 2010 Sure, I will even just send fillets. The head and guts are bait in my shrimp pots. There is nothing like throwing a catch of live shrimp in a pot of boiling sea water. Unbelievably tasty, they need nothing-no sauce, butter, nothing. I kind of feel the same way for crispy skinned seared salmon.
Jim in Anchorage Posted April 5, 2010 Author Posted April 5, 2010 It would be less of a shame if you'd catch a bunch, toss them on dry ice and FedEx them to my house. I love wild salmon. And clams. And pretty much anything that they pull out of the sea. Mushrooms? Vile fungus! I kind of feel the same way for crispy skinned seared salmon. Well, it looks like I should give salmon a second try,but the water is still to hard. Kings, Silvers, humpys[pink] reds[sockeye] chum[yach- called dogfish for a reason] just out the door. But I still think their role in life is shrimp bait.
Buffaloed in Pa Posted April 5, 2010 Posted April 5, 2010 German potatoe salad or anything german related. Throw away that Vinegar bottle. Give you a sour puss face. Yuck
BuffaloBill Posted April 5, 2010 Posted April 5, 2010 Peas - they are just disgusting green mush. The only thing worse is split pea soup. Makes me want to puke just thinking about it. Other than that I'll pretty much eat anything.
BuffaloBill Posted April 5, 2010 Posted April 5, 2010 Man I love Brussels sprouts. Sauteed in browned butter. +100 add a little cruchy bacon and they are even better. Most people overcook them which will turn them bitter.
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