Watcha eating?

[TomSeller]

Come up to New England for oysters. Ours are so polite they don't even poop.

We also have a variety of clams though we eat only the small and mid sized cherrystones raw. The bigger clams are referred to as quaohogs and they get turned into chowdah or stuffies. Good eatin' food.

Talking big clams, ever been out West and seen the geoduck clam?

http://en.wikipedia.org/wiki/Geoduck
http://www.google.com/search?q=geod...8N4PNqgHVj4DQCQ&ved=0CGgQsAQ&biw=1024&bih=690

 

[IslandTractor]

The Mrs. retires this year and a trip up to New England is right up their on our hope to do list...We both love Chowdah...probably would love stuffies but don't know what they are...but is it true you can buy lobster up there right off the boats....? On the Georgia coast, Tybee Island , GA , where we vacation every year..we can buy shrimp and fish right off the boats...that is something we always look forward to.

Stuffies are just big clams that have been shucked, the meat diced, mixed with spices, breadcrumbs and spicy Chorizo (Chorizo - Wikipedia, the free encyclopedia) sausage then put back in the half shell and baked. Yum, especially as an appetizer at a bbq with a beer chaser. Classic Rhode Island (Rhodie) fare that nicely combines the local clams and Portuguese immigrant influence here. Here is Emeril Lagasse's recipe (he is a Rhodie): http://www.foodnetwork.com/recipes/emeril-lagasse/hildas-stuffies-stuffed-quahogs-recipe/index.html

You can buy lobster off boats though it requires hanging out at the fishing piers. Not much of an upcharge these days to get it from a waterfront fish monger. Lobster prices are at a historic low (good for us but sad for the fishermen). Unless you want the whole messy lobster feast (well worth it and anyone traveling to New England should experience it but certainly messy and inconvenient), the best way to consume lobster is a good lobster roll. Basically just pure lobster meat with a small amount of mayo and perhaps a little diced celery served in a toasted hot dog bun. Cannot beat it.

 

[DABSGT]

, the best way to consume lobster is a good lobster roll. Basically just pure lobster meat with a small amount of mayo and perhaps a little diced celery served in a toasted hot dog bun. Cannot beat it.

IslandTractor I have to disagree best way to have a lobster roll is toasted bun, hold the mayo and celery, load the roll with butter dipped lobster! Now that's good eating. Then again I could be wrong my wife and I have the same disagreement when it comes to lobster roll.

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[creekbend]

Brin....suppose you tell me how well it works...and if it does I might try it....:laughing:

I heard that the Stingers of Scorpions also work.

 

[IslandTractor]

When I was in Mombasa, Kenya, I had some coconut curried lobster on a bed of rice. That was one of the most memorable dishes I ever had. It was beyond delicious. A tall mug of cold Tusker Beer rounded out my dinner. I am particularly fond of curried chicken or beef prepared in the African style over rice with nuts, coconut, sliced bananas, and raisins. I want it just hot enough to make sweat pop out on my forehead. Curry is one of my favorite spices.:licking:

All of that sounds delicious. Wish there was a way to try it without traveling to Mombasa.

 

[IslandTractor]

IslandTractor I have to disagree best way to have a lobster roll is toasted bun, hold the mayo and celery, load the roll with butter dipped lobster! Now that's good eating. Then again I could be wrong my wife and I have the same disagreement when it comes to lobster roll.

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Just so long as there is only a small amount of "fill" or mayo or anything that dilutes the flavor of lobster I'm fine with it. Butter doesn't dilute the lobster flavor so pour it on.

 

[txdon]

.... Now, I know liver is supposed to be really healthy for you and my mom used to prepare it all the time when I was a kid, but I always hated the taste. Everybody else in my family would scarf the stuff down and wonder why I hated it.

Maybe because it's full of cholesterol,

or it has a really odd taste that a whole onion just doesn't quite cover up. I used to love it, now it's like poison to my system. My mom told me the same thing, you know about it being healthy, where did they get their info from? Enjoy.

 

[MossflowerWoods]

I had Bison pot roast, smashed taters w/gravy, and green beans. At Ted's in Denver...

It was good.

 

[MasseyWV]

I'm eating pizza... a late night snack.

 

[2LaneCruzer]

For the equine connoisseur...

My Little Pony cookbook

By Jim Mullen







Jewish World Review: The intersection of faith, culture and politics | According to recent news reports, Europeans have been enjoying the fine taste of horse meat, labeled as "beef," for years without knowing it. It turns out that horse meat has been a secret ingredient in many of their favorite frozen foods, from Swedish meatballs to lasagna.

In the spirit of sharing, here are some new twists on old favorite recipes for our continental friends. Bon appetit!

MY FRIEND FLICKA POT ROAST

1 (4- to 5-pound) European "beef" roast

1 (1.25-ounce) package brown gravy mix

1 (1.25-ounce) package Italian salad dressing mix

1 (1.25-ounce) package ranch dressing mix

1/2 cup water

Place European "beef" roast in slow cooker.

Combine dry gravy and dressing mixes in a small bowl and sprinkle over the roast.

Pour the water around the roast. Cook on low for 7 to 9 hours.

TRIGGER KEBABS

1 1/2 pounds European "sirloin steak," cut into 1 1/2-inch cubes

1 large bell pepper

1 or 2 medium red onions

1/2 to 1 pound button mushrooms

Cover the meat with your favorite marinade and marinate overnight in the refrigerator. Soak bamboo skewers in water at least 30 minutes before grilling.

Cut the vegetables into chunks roughly the width of the "beef" cubes. Alternately thread the meat and vegetables onto double bamboo skewers. Grill 8 to 10 minutes over medium heat, turning occasionally.

Let rest 5 minutes before serving.

BLACK STALLION CHILI CON CARNE


1 pound European ground "beef"

2 to 3 stalks celery, chopped

1 small onion, chopped

1 (8-ounce) can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

Salt and pepper

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

In a large skillet, brown European ground "beef," celery and onion. Drain the fat.

Stir in remaining ingredients and simmer, covered, 15 to 20 minutes, stirring occasionally.

Serve on toasted buns, if desired.

CHINCOTEAGUE MEATLOAF


1 1/2 pounds European ground "beef"

1/2 cup oatmeal

1 egg, beaten

1 small Vidalia or other sweet onion, finely chopped

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup ketchup

1/2 to 2/3 cup whole milk or half-and-half

Preheat oven to 350 degrees. Combine all ingredients and place mixture in a loaf baking dish. Smooth out top. Bake 60 to 75 minutes, or until done.

SEATTLE SLEW STEW

3 pounds European "beef," cubed

2 pounds potatoes, cubed

1 pound carrots, cubed

4 cups beef broth

Salt, pepper and other seasonings to taste

Sear "beef" cubes in a skillet. Combine ingredients in a large pot and simmer until ingredients are tender, about 2 hours.

HI HO SILVER MEATBALLS

1 1/2 pounds European ground "beef"

1 large egg, beaten

1 cup Italian-seasoned breadcrumbs

1 medium onion, chopped fine

4 garlic cloves, crushed and minced

1/2 teaspoon crushed red pepper flakes

1/4 cup grated Parmigiano or 1/4 cup Romano cheese

Salt and pepper to taste

Preheat oven to 350 degrees. Combine ground "beef" with other ingredients in a large mixing bowl. Roll mixture into 1 1/2-inch balls and place on baking sheet. Bake about 20 minutes, or until meatballs are no longer pink in the center.

MR. ED BURGERS

1 1/2 pounds European ground "beef"

Salt and freshly ground black pepper

Divide "beef" into 4 equal parts, shape into patties and place on well-oiled, preheated grill. Cook to desired doneness.

For a fun change, instead of buns, serve on Sea Biscuits.