What are you eating?

Started by toledobass, April 07, 2007, 11:00:31 AM

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SonicMan46

#2160
March 22, 2009, 02:05:23 PM
Well, back to serious matters again!  ;D

Sunday night and a trip to our 'Mountain Bistro' - had the special fish dish tonight - Wahoo, grilled w/ a light 'blackened' topping + grilled fresh asparagus (and a few glasses of white wine); I've not had this fish in a while, but the flesh is white & firm (little different but similar to swordfish) - apparently a great 'game' fish from the pic below (BTW, that's not me holding the fish) - also known as the Hawaiian Ono, which I've had there several times on my couple of visits to those islands.    :)


Lilas Pastia

#2161
March 22, 2009, 02:32:31 PM
Quote from: Sergeant Rock on March 22, 2009, 01:01:06 PM
This is the Diner...what did you think we'd be talking about?  ;D  Really, dude, your tender age is showing. Why don't you leave now, grow up, and come back when you're mature enough to appreciate the art of cooking, wine, films, etc.

Sarge

Sarge, Corey,  add this to your French vocabulary: pisse-vinaigre  :D

Kullervo

#2162
March 22, 2009, 02:37:59 PM
Quote from: Lilas Pastia on March 22, 2009, 02:32:31 PM
Sarge, Corey,  add this to your French vocabulary: pisse-vinaigre  :D

;D Actually, I deleted my previous comment. I try not to shoot at fish in small containers.

Benji

#2163
March 22, 2009, 05:01:06 PM
Quote from: Lilas Pastia on March 22, 2009, 02:32:31 PM
Sarge, Corey,  add this to your French vocabulary: pisse-vinaigre  :D

Not being a French speaker I can only assume that is lingo for a cheap balsamic?

Lilas Pastia

#2164
March 22, 2009, 05:14:17 PM
Quote from: Benji on March 22, 2009, 05:01:06 PM
Not being a French speaker I can only assume that is lingo for a cheap balsamic?

:o

Not exactly. Just try to picture someone who pisses vinegar...

Kullervo

#2165
March 22, 2009, 05:21:47 PM
The french-english translator widget translates it as "grumbler". Not nearly as colorful as the French. :D

Jay F

#2166
March 23, 2009, 07:48:54 AM Last Edit: March 23, 2009, 07:50:39 AM by nicht schleppend
Quote from: jlaurson on March 22, 2009, 12:51:05 PM
AFTER SOME SNIPPAGE:

Tuna-Salmon Tatare [note to self: Adding lemon Juice is a _very dumb_ idea in conjunction with fish when the goal is to have the fish raw]
It's delightful, though, if you let it go all the way to ceviche (fish or seafood "cooked" by marinating it in citric acid for a few hours, for those who don't know). I'm especially fond of mixing salmon, lime juice, red onion, and some chili or pepperoncini, and then finishing it after the fish are done marinating with a little EVOO.

Oh, and why would someone click on a link about "what you're eating" and then be disappointed that people are, in fact, talking about what they're eating?

Jay F

#2167
March 23, 2009, 07:51:44 AM
Quote from: Solitary Wanderer on March 22, 2009, 01:09:17 PM
He could have at least told us what was in the sandwich, let me guess...peanut butter!  ;)
Out of a Lunchables box. Accompanied by a juice box.

Jay F

#2168
March 23, 2009, 07:53:50 AM
Quote from: Corey on March 22, 2009, 05:21:47 PM
The french-english translator widget translates it as "grumbler". Not nearly as colorful as the French. :D
En anglais, M. Crankypants.

jlaurson

#2169
March 23, 2009, 09:48:55 AM
Quote from: nicht schleppend on March 23, 2009, 07:48:54 AM
It's delightful, though, if you let it go all the way to ceviche (fish or seafood "cooked" by marinating it in citric acid for a few hours, for those who don't know). I'm especially fond of mixing salmon, lime juice, red onion, and some chili or pepperoncini, and then finishing it after the fish are done marinating with a little EVOO.

Yes, WHEN desired, ceviche is excellent. Often had it when I went to a Peruvian Restaurant in DC. But when the point of the dish is to be raw...  ;) :'(

SonicMan46

#2170
March 23, 2009, 02:55:04 PM
Quote from: Lilas Pastia on March 22, 2009, 05:14:17 PM
:o

Not exactly. Just try to picture someone who pisses vinegar...

André - LOL!  ;D  But as a physician, that would really HURT!   :D   Dave

ChamberNut

#2171
March 23, 2009, 03:06:35 PM
Quote from: SonicMan on March 22, 2009, 02:05:23 PM
Well, back to serious matters again!  ;D

Sunday night and a trip to our 'Mountain Bistro' - had the special fish dish tonight - Wahoo, grilled w/ a light 'blackened' topping + grilled fresh asparagus (and a few glasses of white wine); I've not had this fish in a while, but the flesh is white & firm (little different but similar to swordfish) - apparently a great 'game' fish from the pic below (BTW, that's not me holding the fish) - also known as the Hawaiian Ono, which I've had there several times on my couple of visits to those islands.    :)




Great pic!  So the fish is called a 'Wahoo'?  Resembles a lot the Barracuda/Pike family.

SonicMan46

#2172
March 23, 2009, 03:26:27 PM Last Edit: March 23, 2009, 04:49:56 PM by SonicMan
Quote from: ChamberNut on March 23, 2009, 03:06:35 PM
Great pic!  So the fish is called a 'Wahoo'?  Resembles a lot the Barracuda/Pike family.

Hi Ray - apparently, a great game fish (but not my thing - I get 'sea sick' on small boats out in the ocean - my FIL use to have, decades ago now, 40' Hatteras boats & took us out to fish off NJ and in Long Island Sound); quote below from a Wiki article - apparently more related to the King Mackerel and not to the barracuda; but the 'bottom line' a great eating fish!  ;D  Dave

QuoteThe body is elongated and covered with small, scarcely visible scales; the back is an iridescent blue-green, while the sides are silvery, with a pattern of vertical blue bars. These colors fade rapidly at death. The mouth is large, and both the upper and lower jaws have a somewhat sharper appearance than those of king or Spanish mackerel. Specimens have been recorded at up to 2.5 m (8 ft) in length, and weighing up to 83 kg (180 lb).[3] Growth can be rapid. One specimen tagged at 5 kg (11 lb) grew to 15 kg (33 lb) in one year. Wahoo can swim up to 80 km/h (50 mph), Firestein and Walters, 1969. They are one of the fastest fish in the sea.

The wahoo may be distinguished from the related king mackerel by a fold of skin which covers the mandible when its mouth is closed. In contrast, the mandible of the king mackerel is always visible as is also the case for Spanish and Cero mackerels. Their teeth are similar to those of king mackerel, but shorter and more closely set together. Do not get the Wahoo confused with the barracuda. They may look alike but in reality they are much different.

Renfield

#2173
March 23, 2009, 03:33:59 PM
As an aside, I wonder how you order a wahoo...

Wanderer

#2174
March 23, 2009, 10:45:17 PM
Quote from: Renfield on March 23, 2009, 03:33:59 PM
As an aside, I wonder how you order a wahoo...

I wouldn't be surprised if there was a skit or a funny dance involved.

Renfield

#2175
March 24, 2009, 10:10:47 AM
Quote from: Wanderer on March 23, 2009, 10:45:17 PM
I wouldn't be surprised if there was a skit or a funny dance involved.

"Doing the Wahoo" - not at all implausible.

Benji

#2176
March 24, 2009, 10:42:43 AM
Quote from: Renfield on March 23, 2009, 03:33:59 PM
As an aside, I wonder how you order a wahoo...

Yoo hoo, wahoo for two thank you coo coo ca choo...

jlaurson

#2177
March 25, 2009, 03:27:33 AM

Omelet à la Pho-Ny Whym


4 Egg Omelet with Shrimps,
Thai Basil, Marinated Peanuts,
Zucchini, and spices*.


* Coriander, a spoon from the
honey/elderberry syrup/chili
marinade that I had used for
Tofu a few nights ago, lots of
Tumeric (for the shameless
yellow) and fresh crushed
black pepper.

DavidRoss

#2178
March 25, 2009, 05:17:51 PM
sounds tasty, Jens.

Dinner tonight:  carne asada burritos with beans, rice, guacamole, and sour cream (& not the low fat kind!)
"Maybe the problem most of you have ... is that you're not listening to Barbirolli." ~Sarge

"The problem with socialism is that sooner or later you run out of other people's money." ~Margaret Thatcher

Lethevich

#2179
March 26, 2009, 12:27:45 PM


Sorry for the big image, I thought it was pretty.
Peanut butter, flour and sugar do not make cookies. They make FIRE.
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