SilverFly
Legend
Yeah, those surfperch taste terrible! Good job choking it down.
What Are You Eating?
- Thread starter Brute
- Start date
It was like a really chunky (but tender/flakey) bluegill, with shoulders. I just put some olive oil, lemon zest, and salt and pepper on it. I might’ve added some Tabasco on the plate because I’m like that.
I have a good friend from Texas that owns a dive operation & hotel in Yap…every time I used to see him at our dive trade shows, he was always looking up a Tex-Mex place to eat at…he really missed this food
JimTravers¤£a!!Travers
Steelhead
Just had a couple uh KLONDIKE BARS
wanderingrichard
Life of the Party
which bbq joint are you going to patronize?
Still working my way through 2024 albacore. Tuna piccata. Essentially pan fried albacore (olive oil) coated in flour salt/pepper only. Covered in a lemon caper sauce. Added a few non traditional things in the sauce like cherry tomatoes, Calabrian peppers for some heat, basil and tarragon. Pretty solid. I’ll make it again.
Bill Acker!
Small world and all that. Dived with his outfit several times between 1996 and 1999, I was living on Weno island in Chuuk Lagoon at the time.
Kenneth
Yes! Manta Dude is still running his dive outfit, hotel and restaurant in the old sailing ship…and I still root for Oklahoma when they play his Longhorns at the Red River Shootout just to give him grief…
Triple Cherry Pie
G_Smolt
Legend
Landed just in time to get an order in at FarmBoy.
An "Oh, Okay" burger with steamed sweet onions, pickled jalapeños, pickles, and 'murican cheese, joined by some jojos and special sauce. Because it felt appropriate for our current state of affairs, I washed it all down with yet another pint of "Nazi punks fuck off" pilsner.
Quite possibly the best burger in Seattle, IMO.
An "Oh, Okay" burger with steamed sweet onions, pickled jalapeños, pickles, and 'murican cheese, joined by some jojos and special sauce. Because it felt appropriate for our current state of affairs, I washed it all down with yet another pint of "Nazi punks fuck off" pilsner.
Quite possibly the best burger in Seattle, IMO.
The Blond Puttanesca recipe from NYT has been a hit as a way to use up the last of the tuna. I just lightly poach it before using it in the recipe. But if you’re avoiding pasta altogether it might not be as satisfying as a piccata.
My version of giardiniera (a gallon at a time):
Carrots, red onions, radishes, cauliflower, jalapeno, garlic
Pickled in cider vinegar, water, salt, sugar, coriander seed, mustard seed, black pepper, fennel seed, bay leaf.
Boiled the liquid and spiced, poured over the veg, let rest until it comes to room temp then it goes in the fridge and is consumed over the next couple of weeks. By tomorrow everything will be a pink tint. A highly delicious, low calorie snack/side/condiment.
Carrots, red onions, radishes, cauliflower, jalapeno, garlic
Pickled in cider vinegar, water, salt, sugar, coriander seed, mustard seed, black pepper, fennel seed, bay leaf.
Boiled the liquid and spiced, poured over the veg, let rest until it comes to room temp then it goes in the fridge and is consumed over the next couple of weeks. By tomorrow everything will be a pink tint. A highly delicious, low calorie snack/side/condiment.