Down and very dirty. Garlic spray on a nightcrawler.
What Are You Eating?
- Thread starter Brute
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Ah, "garden hackle."
Jim in Anacortes
Life of the Party
Peach cobbler. Once you get a really good peach, the rest is easy..... Flour, sugar, cinnamon put into a mixing bowl. Drizzle some melted butter into the bowl, then mix it all up ( adding more butter or more flour) to make it into a "crumble". Then put the cut up peaches ( or apples or blackberries or cherries) into a pyrex dish, cover them with the "crumble" and cook the dish in the oven for 45 minutes. Easy as can be. Sometimes I add chopped almonds to the "crumble". And I am careful if I use the broiler to "toast" the top of the dish....Adding a scoop of vanilla ice cream on top of the hot dished peach cobbler is my preferred way of serving. I appreciate the effort it takes to make a pie with a crust. But this is a short cut, that is worthy.
Jim in Anacortes
Life of the Party
I'd like to add....if you make the "crumble" ahead of time, you can freeze it in ziplock bags. The frozen "crumble" is far superior. It comes out more crunchy and "tops" the fresh fruit in the pyrex dish in a far more visually appealing presentation. Once you have the bags of frozen "crumble" it takes very little effort to make one dang good "cobbler" (with any fruit) in a very short time.
Never fail to score points with the missus when I bring these back from boat deliveries to New England. Personally I wouldn’t walk across the street for one as I don’t favor wrestling with my food; with my wife..at times..but not food.
I look at them as expensive delivery vehicles for melted butter.
I look at them as expensive delivery vehicles for melted butter.
!!!
Dungeness crab >>> lobster in my book but I’m not sure how crab figures into your food-wrestling calculus
Jim in Anacortes
Life of the Party
Main lobsters are incredible. When I was in Main, even McDonald's sold a " Mclobster roll". They are part of the culture. Spiny lobsters in Southern California used to be part of the culture,, people would go south of the border to eat "Baja" grilled lobster tails with tortillas rice and beans. Again, these were incredible. Now a days they are too expensive for most Americans, and most are shipped to Singapore. When I moved up here I learned how good a Dungeness could be. And again, how expensive they are for restaurant patrons. A crab fisherman may get $8 a pound from a buyer, that buyer might charge $16 a pound to a restaurant delivered live . That restaurant will have to double that for a customer....so a two pound crab ( $32 x 2 = $64). That is one expensive crab. Add in the labor of the master chef. For those of us that catch and cook our own seafood, I am hoping that this post might bring a renewed appreciation for how fortunate we are, especially in the pristine waters of the PNW.
Jim in Anacortes
Life of the Party
Very few Americans have the luxury of eating wild animals. To eat a crab from the Salish Sea... or a deer from the forest, or an elk, or a wild Salmon.. is quite special. Most meat that Americans eat is produced in horrific conditions, with unspeakable additives and combined with horrific hormones. I am truly grateful to live in a region that is vastly different than most of the large populated cities.
There were “rumors” as to what exactly the type of “lobster” were incorporated in the McLobster Roll from Mickey D’s…….especially in Maine. The folks from Down East are especially proud of their native crustaceans and don’t take kindly to imitators.
Matt, I’d rather Dungeness any day, prepared properly. Here in the far east one needs to travel to cities of repute to indulge in such fine fare….otherwise one may encounter imitators from far away lands.Dungeness crab >>> lobster in my book but I’m not sure how crab figures into your food-wrestling calculus
My fave food wrestle tho is a soft shell crab on a brioche bun with tart vinigery coleslaw, a slice of sour dill pickle and Zatarain’s Creole Mustard…and zero hush puppies. Other than that it’s usually neat and clean.
Try making lobster with black bean sauce, lobster Cantonese or bisque…my preferred preparation
Just the usual Alder smoked Sockeye from the simple Little Chief smoker.
The Albatross, Jobo’s Pizza Pub. E. Lake Sammamish, Sammamish WA. I highly recommend them. So good!
JimTravers¤£a!!Travers
Steelhead
HEAVY MEXICAN
