Watcha eating?

[MossflowerWoods]

Screw all that...cheers. :drink:

What's the best way to scramble eggs?

Outside over a campfire, a spoonful of bacon grease, some chooped onions, add crumbled bacon and some farm fresh eggs....

 

[dmccarty]

Cold out this morning so I made some grits and then fried four farm fresh eggs. To get the yolks just right, I put the eggs in the oven to toast for a few minutes after the egg white was cooked but not browned. Put the eggs over the grits, chopped and mixed it all together. :licking::licking::licking:

LARGE mug of coffee to go with the grits and eggs. :licking::licking::licking:

This will last me until dinner with maybe a handful of peanuts around lunch.

Later,
Dan

 

[2LaneCruzer]

Outside over a campfire, a spoonful of bacon grease, some chooped onions, add crumbled bacon and some farm fresh eggs....

Ditto...and make sure you break the eggs in the skillet with a fork and stir till it looks just right...

 

[toppop52]

Clam strips are tolerable if cooked Calabash style, the way I cook all fried fish/seafood. Extremely light breading, more like a dusting, with best combo of seasonings every put together for such critters!

 

[sixdogs]

Where I grew up there was fresh lobster, and Carolina lobster comes from the deep and cold and is the match of any from the north. We got wahoo, swordfish , pompano, snapper, grouper, tuna, scallops, 5 species of shrimp, oysters, clams, etc... I never checked the water temp, but I'll put them up against any.

Yeah, you're right and I'll give you that. Get off shore a bit and I'll bet your seafood is really good. In fact, the best shrimp I ever had came from your area. And clams, wow, I forgot how good those were. Now I'm hungry for those things. Thanks.

 

[toppop52]

Yeah, you're right and I'll give you that. Get off shore a bit and I'll bet your seafood is really good. In fact, the best shrimp I ever had came from your area. And clams, wow, I forgot how good those were. Now I'm hungry for those things. Thanks.

The best shrimp I ever ate were the green-tails, caught in and around the Pamlico and Albemarle Sounds, The Albemarle was fished into green-tail extinction, and the other species generally don't go north of the Pamlico in large numbers, though we use to catch 2-3 varieties in the Currituck's shallow shoreline grasses.
We use to go in May and get the pink/spotted shrimp, great for salads, etc... and the good old brown shrimp are very plentiful and we have caught them that literally hung off both ends of a hot dog roll. Steamed 'em in some seaweed with mesquite from the dunes or put them on the Hiabachi. Haven't seen any of the giants in about 40 years.

 

[/pine]

The best shrimp are ones that have have never been frozen (almost all shrimp bought from retail markets have been frozen regardless of how they are presented)...
In FL it is easy to catch your own...it's not uncommon to get a couple of 5 gal. buckets in a few hours when they are running...It's done at night in the shallows where the tide flow is carrying them toward you off the grass flats... the difference in flavor between fresh and store bought is indescribable...Even if you don't have the ambition to catch your own the best option to see the difference is to visit a coastal bait shop and buy a few dozen "select" LIVE shrimp and steam them up...

A lot of people way over-cook shrimp... (they should never be boiled) immerse the shrimp in boiling water and remove from the burner...allow them to steep just long enough to become opaque (white) through the center...then run them under cold water to stop the cooking process otherwise they will become rubbery...

If you've never had FRESH shrimp you really don't know what a shrimp is supposed to taste like IMO...bon appetit

 

[dmccarty]

Took some time off from work today...

Decided to get a pork loin that was on sale and cooked/smoked it on the grill. Now, I don't use no gas and I certainly don't use charCOAL, instead I use real hardwood. Start a fire with the hardwood, let it burn to charcoal while heating up the grill to clean. Once it has cooled a bit, add meat and add some small hardwood twigs dropped from the trees to smoke. Let cook for about 30 minutes, flip and turn, and pour the marinade over the top. Put it some more twigs to smoke for another 30 minutes and usually it is DONE.

Had some beer I bottled on Sunday, a Porter and an American Pale ale with Blackberry. That blackberry is really not right. Tis good but not what I want. I guess I am going to have to make my own juice from berries.... Still pretty danged good to drink while smoking the pork. The pork loin had a bit of tender loin attached which I took off when cleaning the loin. The oldest and I REALLY enjoyed that smoked tender loin right off the fire. :licking::licking::licking: YUMMY!

After brought in the meat to rest, the wifey made some Yukon Gold mashed potatoes. :thumbsup::licking::licking::licking:

I need to take a nap. :laughing::laughing::laughing:

Later,
Dan

 

[dmccarty]

The best shrimp are ones that have have never been frozen (almost all shrimp bought from retail markets have been frozen regardless of how they are presented)......

THE best shrimp I have ever eaten was just of the boat in SW FLA. Big shrimp too. Cooked quickly and before the shrimp were 8-12 hours out of the water. The Best. :licking::licking::licking:

I have had plenty of good shrimp since then but the best was right off the boat. We have had some white GA shrimp that has been pretty danged good but that FLA shrimp was just right.

Later,
Dan

 

[rrrkkk]

Grilled marinated snow goose breast, combination salad and smashed baked potatoes with cheese.