Re: Random Ramblings

by **The Pantry** 2022-02-20, 11:45

Dendrobates wrote:
The Pantry wrote:
Love sushi, raw kibbee, carpaccio, steak tartare, etc. But I can't stand raw oysters. They're like eating loogies.

I could eat sushi every day. I didn't care for kibbee. I've never had carpaccio. I've even had buffalo tartare (steak is better). I get the texture being difficult to deal with in oysters. It does involve getting past that. It's just amazing how different they taste from not just a different ocean, but a different bay.
It's also probably hard for some to mentally prepare eating them when they are alive when you eat them.

And no Greenway, I've never had them out of a can. I prefer them raw, even over fried in butter.

Big kibbee fan. I try at any new restaurant that offers it raw to gauge the quality of the place. Beirut Palace use to make it well. You could order it spicy with extra cayenne. There's an old Beirut Palace location on Mound road between 16 & 17 Mile that has been renamed Al Kabob. Raw kibbee isn't on the menu, but you can order it.

Best raw kibbee I ever had was homemade by the Lebanese husband of my ex's friend. It was killer.

by Bill Cain 2022-02-20, 15:22

What’s weird is that I have this online persona, yet women that I’ve worked with say “Bills like the perfect guy to bring home to your parents.”

I’m like a new school Eddie Haskell

The best and worst guy for your daughter.

Patient, funny, empathetic, intelligent and fluent speaker….

Completely batshit crazy

by **Rocinante** 2022-02-20, 16:34

Fluent in what?

by **Dendrobates** 2022-02-20, 16:44

DWags wrote:After a good hibernation I like to break my fast with a hardy breakfast.
When I make my Omelettes, I will add milk to the eggs. They are a bit fluffier. I put some diced onions and peppers with some ham in my omelette pan and fry them up until the onions are a bit translucent. Add the egg mixture. Also, I’ve become fairly adept at the flip. I like to use Monterey Jack in mine before I fold it.

Sometimes we’ll add a breakfast meat. But many times the omelette is way more than enough.

Will you make me breakfast? I don't like cooking.

by **Motown Spartan** 2022-02-20, 16:54

Dendrobates wrote:
DWags wrote:After a good hibernation I like to break my fast with a hardy breakfast.
When I make my Omelettes, I will add milk to the eggs. They are a bit fluffier. I put some diced onions and peppers with some ham in my omelette pan and fry them up until the onions are a bit translucent. Add the egg mixture. Also, I’ve become fairly adept at the flip. I like to use Monterey Jack in mine before I fold it.

Sometimes we’ll add a breakfast meat. But many times the omelette is way more than enough.

Will you make me breakfast? I don't like cooking.

How do you like your eggs? Scrambled or fertilized?

by **Nordic** 2022-02-20, 17:21

Dendrobates wrote:
DWags wrote:After a good hibernation I like to break my fast with a hardy breakfast.
When I make my Omelettes, I will add milk to the eggs. They are a bit fluffier. I put some diced onions and peppers with some ham in my omelette pan and fry them up until the onions are a bit translucent. Add the egg mixture. Also, I’ve become fairly adept at the flip. I like to use Monterey Jack in mine before I fold it.

Sometimes we’ll add a breakfast meat. But many times the omelette is way more than enough.

Will you make me breakfast? I don't like cooking.

Literally just made some scrambled eggs. Four eggs and a splash of milk. Didn't have any onions. Squirted some hot sauce on top.

by **Floyd Robertson** 2022-02-20, 17:28

This morning I made scrambled eggs (always with milk) with mushrooms, sausage, green onion and Mexican cheese then loaded them into pita pockets and topped them off with Tobasco sauce. Very good way to start the day.

by Bill Cain 2022-02-20, 17:32

Rocinante wrote:Fluent in what?

English and making flapjacks my man

by Bill Cain 2022-02-20, 17:36

St. Patty’s day is near the winter solstice. It’s like the unspoken holiday of saying, “Fuuccckk! We survived the winter! High five! Very nice!

St pattys day is the day we say “hibernation is coming to a close.”

by AvgMSUJoe 2022-02-20, 17:46

I had an omelet this morning. Tomatoes, smokey turkey, cheddar and verde salsa over the top. Pretty good.

by Bill Cain 2022-02-20, 18:13

Salty kielbasa’s

by **Dendrobates** 2022-02-20, 21:16

Motown Spartan wrote:
Dendrobates wrote:

Will you make me breakfast? I don't like cooking.

How do you like your eggs? Scrambled or fertilized?

when you put it that way, scrambled. The other way shouldn't happen, as my tubes have been removed. Although if it was sling shot over, it could happen.

Floyd Robertson wrote:This morning I made scrambled eggs (always with milk) with mushrooms, sausage, green onion and Mexican cheese then loaded them into pita pockets and topped them off with Tobasco sauce. Very good way to start the day.

That sounds amazing. Please cook for me.

by **Floyd Robertson** 2022-02-21, 07:31

Dendrobates wrote:

Floyd Robertson wrote:This morning I made scrambled eggs (always with milk) with mushrooms, sausage, green onion and Mexican cheese then loaded them into pita pockets and topped them off with Tobasco sauce. Very good way to start the day.

That sounds amazing. Please cook for me.

If it meant that I could retire and hike/bike the rest of day and spend more time with my GF and grandkids you'd have a deal.

by **DWags** 2022-02-21, 10:21

Floyd Robertson wrote:This morning I made scrambled eggs (always with milk) with mushrooms, sausage, green onion and Mexican cheese then loaded them into pita pockets and topped them off with Tobasco sauce. Very good way to start the day.

This does sound great. I’m on it.

by **Floyd Robertson** 2022-02-21, 10:28

DWags wrote:
Floyd Robertson wrote:This morning I made scrambled eggs (always with milk) with mushrooms, sausage, green onion and Mexican cheese then loaded them into pita pockets and topped them off with Tobasco sauce. Very good way to start the day.

This does sound great. I’m on it.

The sausage I used was Kroger's Italian/Sage (less expensive than Bob Evans' version). I would prefer to use hot Italian but the GF doesn't like when I try to give her spicy sausage.

by **Rocinante** 2022-02-21, 21:16

I made your seafood chowder tonight wags. Used only 2 carrots and fresh shrimp. I also added a little Cayenne and old bay because it seemed like it was going to be bland. I also used new potatoes. I also chopped up some parsley to put on top when serving. It was good but maybe a few less potatoes next time.

by **Motown Spartan** 2022-02-21, 21:19

Rocinante wrote:I made your seafood chowder tonight wags. Used only 2 carrots and fresh shrimp. I also added a little Cayenne and old bay because it seemed like it was going to be bland. I also used new potatoes. I also chopped up some parsley to put on top when serving. It was good but maybe a few less potatoes next time.

So...you didn't make DWags seafood chowder...

by **Rocinante** 2022-02-21, 21:24

I made it. Better.

by **Rocinante** 2022-02-21, 21:54

I haven’t had a nice spicy store bought radish in forever. They are always bland.

by **The Pantry** 2022-02-21, 23:14

The Bad Moon Rising episode of Everybody Loves Raymond is really damn funny.

by **DWags** 2022-02-21, 23:36

Rocinante wrote:I made your seafood chowder tonight wags. Used only 2 carrots and fresh shrimp. I also added a little Cayenne and old bay because it seemed like it was going to be bland. I also used new potatoes. I also chopped up some parsley to put on top when serving. It was good but maybe a few less potatoes next time.

Sounds like a good twist. Have you ever heard of “slap yo mama” seasoning? I was thinking some of that next time.

by **Dendrobates** 2022-02-22, 10:50

Rocinante wrote:I made your seafood chowder tonight wags. Used only 2 carrots and fresh shrimp. I also added a little Cayenne and old bay because it seemed like it was going to be bland. I also used new potatoes. I also chopped up some parsley to put on top when serving. It was good but maybe a few less potatoes next time.

I'm making it today. I will keep the old bay seasoning in mind.
I would add some spiciness to it, but my daughter doesn't like that.

by **Travis of the Cosmos** 2022-02-22, 11:13

Where is dwags’ seafood chowder posted

by **Floyd Robertson** 2022-02-22, 11:14

Travis of the Cosmos wrote:Where is dwags’ seafood chowder posted

On the bathroom wall of Long John Silver's.

by **Travis of the Cosmos** 2022-02-22, 11:18

Floyd Robertson wrote:
Travis of the Cosmos wrote:Where is dwags’ seafood chowder posted

On the bathroom wall of Long John Silver's.

Which one

by **Floyd Robertson** 2022-02-22, 11:24

Travis of the Cosmos wrote:
Floyd Robertson wrote:

On the bathroom wall of Long John Silver's.

Which one

All of them

by **Travis of the Cosmos** 2022-02-22, 11:27

I don’t want to know what happens in the bathroom of a long John silvers so I’m going to pass

by **Dendrobates** 2022-02-22, 11:29

DWags wrote:I made this seafood chowder today. It was great. Soooooo filling. I had bought one NY strip and salad ingredients for us to split. But as I was looking at the ingredients my wife and I decided it was enough for dinner.
Try it. I used frozen raw shrimp instead of canned and I used lump crab meat instead of imitation. Carrots, to my liking, made it a bit sweet. I’m going to use less next time. Also might add a dash of salt. But the potato’s and cream of… made it beyond filling.

Love slow cooker on a day like this.

gredients
1 can (10 ounce size) cream of potato soup
1 can (10 ounce size) cream of mushroom soup
2 1/2 cups milk
4 medium carrots, finely chopped
2 medium potatoes, peeled and cubed
1 large onion, finely chopped
2 stalks celery, finely chopped
7 ounces canned chopped clams, drained
6 ounces canned shrimp, drained
4 ounces imitation crab, flaked
5 slices bacon, cooked and crumbled

directions
Combine the cream of potato soup, cream of mushroom soup, and milk until smooth. Pour into crock pot.

Stir in the carrots, potatoes, onion, and celery.

Cover the crock pot and cook on low for 4-5 hours.

Stir in the clams, shrimp, and crab. Cover and cook on low for 30 more minutes or until the seafood is heated through.

Reposting this for others

by **Jake from State Farm** 2022-02-22, 11:50

Travis of the Cosmos wrote:I don’t want to know what happens in the bathroom of a long John silvers so I’m going to pass

Safe to assume they're safer than the bathrooms at Taco Bell?

by **Dendrobates** 2022-02-22, 13:13

I didn't use any shrimp. Just because of time. I have frozen shrimp, but the tails are on and I don't want to deal with that.

I also did not use imitation crab. I need the real thing. I will report my review this evening!

by **Travis of the Cosmos** 2022-02-22, 13:44

Jake from State Farm wrote:
Travis of the Cosmos wrote:I don’t want to know what happens in the bathroom of a long John silvers so I’m going to pass

Safe to assume they're safer than the bathrooms at Taco Bell?

Man I dunno. Fast food seafood….

by **Rocinante** 2022-02-22, 17:03

Do you remember Arthur Treachers Travis? Or are you too young. So good.

by **Travis of the Cosmos** 2022-02-22, 17:09

No those words don’t make sense to me together

by **The Pantry** 2022-02-22, 17:16

Dendrobates wrote:
Rocinante wrote:I made your seafood chowder tonight wags. Used only 2 carrots and fresh shrimp. I also added a little Cayenne and old bay because it seemed like it was going to be bland. I also used new potatoes. I also chopped up some parsley to put on top when serving. It was good but maybe a few less potatoes next time.

I'm making it today. I will keep the old bay seasoning in mind.
I would add some spiciness to it, but my daughter doesn't like that.

Old Bay has never struck me as spicy. Honestly, I find it kind of bland. Usually add a decent amount of cayenne to Old Bay.

by **Motown Spartan** 2022-02-22, 17:43

My go to:

by **Dendrobates** 2022-02-22, 18:31

The Pantry wrote:
Dendrobates wrote:

I'm making it today. I will keep the old bay seasoning in mind.
I would add some spiciness to it, but my daughter doesn't like that.
Old Bay has never struck me as spicy. Honestly, I find it kind of bland. Usually add a decent amount of cayenne to Old Bay.

In terms of spiciness, I meant about cayenne like Roc mentioned. Which would be tasty in this.

Motown Spartan wrote:My go to:

Tony's is good on everything.

It did need something extra. I put some Tony's in a bowl of mine which really added what it needed. It was runny. I like it thicker (what can I say?). So maybe I will add some corn starch next time.
Overall, I liked it. It's a good base, just needs a few tweaks to really hit the spot.

by **MiamiSpartan** 2022-02-22, 19:05

Rocinante wrote:Do you remember Arthur Treachers Travis? Or are you too young. So good.

I thought it was Arthur Creature's until I was about 10. Better than LJS. And certainly better than JLS or the LSJ.

But LJS is decent, maybe because it is the only fast food fish and chips near me, which Ibget a craving for once a year or so.

by Bill Cain 2022-02-24, 22:48

Sup yall

by Bill Cain 2022-02-25, 10:43

Regardless of if you believe in every word in the Bible or not, it’s basically old wisdom in a book

by **DWags** 2022-02-25, 11:10

I like my moms old wisdom as an old lady Italian cook. I don’t think she ever used a measuring cup or spoon. She just kind of knows.
And, by the way, what Is with these modern recipes that call for 2 cloves of garlic? Wtf?

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