The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: bijou on August 05, 2010, 01:02:45 PM
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A new site which is an offshoot of foodnetworkhumor.com. There are some nasty things out there! The worst thing I ever ate as probably at a Vietnamese restaurant when I made the mistake of having the lemon chicken (it turned out to be nothing more than a pale floppy chicken breast covered in lemon curd). :puke:
http://worstthingieverate.com/page/1
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Those Frontera salsas are pretty bad.
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Some salmon that I had last year for a company dinner at a country club. It was seared on the outside, raw inside and still tasted like fish. ( I don't think it was really salmon)
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Raw Okra "salad". Nothing more than a bowl of slime...........................
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I refuse to be anywhere within a city block of someone cooking brussels sprouts.
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Sushi, any kind of raw fish with sea weed wrapped around it.
Poi for a second runner up.
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I went to Ethiopian food with some friends once, and they served this sourdough flatbread that was so sour that I felt like I was chewing on mildewed dishcloth.
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Banana...
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Mushy peas. :puke:
(http://i353.photobucket.com/albums/r396/super-serious/flag_uk.gif)
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Some salmon that I had last year for a company dinner at a country club. It was seared on the outside, raw inside and still tasted like fish. ( I don't think it was really salmon)
You are lucky you didn't get a parasite.
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http://worstthingieverate.com/
I'm seeing a lot of "organic" food on this site. :evillaugh:
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A friend of mine who cannot cook made venison chili once. How do you end up with GREY chili? No spice, just boil ground venison in water and serve. She gave me a couple gallons to give to my boyfriend. I threw it out in an apt dumpster on the way over.
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You are lucky you didn't get a parasite.
It was surf and turf, so I ate very little of the seared outer part and only a little of the steak they served. The steak was raw enough that I think the chef only thought about cooking it. I'm glad the company was paying, because I would have felt ripped off.
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The worst thing I can recall actually eating was a chili made by my ex bro in law's wife. It was like tomato paste (OR KETCHUP) & ground beef. No seasonings.... of course, she is a Minnesotan... :stirpot:
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The worst thing I can recall actually eating was a chili made by my ex bro in law's wife. It was like tomato paste (OR KETCHUP) & ground beef. No seasonings.... of course, she is a Minnesotan... :stirpot:
Dude. See my above post regarding the bad chili I ate. That girl was born and raised in Texas. Midland to be exact. Poor cooking does not know borders.
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We ordered pizza in Chicago once...don't remember the name of the place, it was just close to the hotel. It was flatbread with unspiced tomato paste on top, no cheese, no meat, no flavor. :puke:
Even my 16 year old son with the hollow leg couldn't deal with it. :(
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(http://i.walmartimages.com/i/p/00/01/38/00/10/0001380010585_215X215.jpg)
It looked,smelled and tasted like vomit.
Growing up here on the farm meant you ate a lot of things most people would not as far as critters or certain innards (heart,liver) but that glop didn`t make it through three fork fulls.
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The worst eating is "cajun cooking" by anyone who lives north of I-10. ::)
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My ex sister in law's ham loaf.
Think meat loaf only instead of beef, it's made from ground ham. Nastiest, greasiest, stuff!! It was celebrated by the family, and mandatory to eat. I hated it, and it hated me. :puke:
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New England's answer to Mexican food. I ordered a combination chile relleno/beef chimi plate.
Rice and beans in different bowls. Chile relleno was FROZEN, but microwaved so long it was WELDED to the plate. The chimi was also frozen...still...in the center. The "sauce" on top of the chimi? Brown gravy.
I wish I was kidding.
Thank God they quickly went out of business. At least I hope so, because I've never been back.
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The worst eating is "cajun cooking" by anyone who lives north of I-10. ::)
Watch it there, Buster!!! :hammer: :hammer:........ I've never lived South of I-10 in my life and I can hold my own with ANY Cajun cook. Of course, it helps when one's mother and Grandmother are Coonasses.
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Dude. See my above post regarding the bad chili I ate. That girl was born and raised in Texas. Midland to be exact. Poor cooking does not know borders.
Without spices, I don't see how she could even call that "chili"...... Boiled, ground meat soup, maybe. :puke:
After a taste of that chili, I politely excused myself, went into town, and bought some fried chicken from the local grocery store deli. (It was a 15 min drive just to get to the small town) Thank God the deli was still open!!
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Well, I like it....purple okra.....boiled.... :lmao:
A friend gave me a large bag of purple okra last week. First time I've ever seen purple okra. I haven't had boiled okra in 30/40 years. I boiled up a pot and the wife and son couldn't even watch me eat it. I have been dining alone for the last week....boiled okra every night.
I'm going to get me some more of that purple okra. ...and where can a fellow buy men's garters...my socks won't stay up.
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Well, I like it....purple okra.....boiled.... :lmao:
A friend gave me a large bag of purple okra last week. First time I've ever seen purple okra. I haven't had boiled okra in 30/40 years. I boiled up a pot and the wife and son couldn't even watch me eat it. I have been dining alone for the last week....boiled okra every night.
I'm going to get me some more of that purple okra. ...and where can a fellow buy men's garters...my socks won't stay up.
Okra, sliced and canned is gross.
Get the okra whole, steam them whole with lemon juice in the water. This is also a good way to cook frozen Brussels Sprouts. No vegetable in my kitchen is ever cooked in water be they fresh or frozen.
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ham loaf
I think I got a stomach ache just from reading that.
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Okra, sliced and canned is gross.
Get the okra whole, steam them whole with lemon juice in the water. This is also a good way to cook frozen Brussels Sprouts. No vegetable in my kitchen is ever cooked in water be they fresh or frozen.
The only vegetables that I don't steam are potatoes and corn on the cob.
Even when I attempt to do green beans "southern", I do them in chicken broth. I also do cabbage in chicken broth, with onion and garlic powder and a bit of cayenne.
Have you ever put dill on brussels sprouts? I steam them to just barely cooked, then pour melted butter with lemon juice and dill mixed in. Sprinkle lemon pepper on top. :drool:
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I'm gonna say Haggis......and I'm a Scot.........bleah!
[youtube=425,350]<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/s6PKMex6ZFs&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/s6PKMex6ZFs&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>[/youtube]
doc
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Never had it but it looks like sausage.
Nice hat, homie.
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I'm gonna say Haggis......and I'm a Scot.........bleah!
doc
BUT, have you ever eaten one??
There are plenty of "foods" that I can name, but no way in hell would I even consider eating. Perhaps some Balut?? (http://icekrambol.com/?p=75)
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BUT, have you ever eaten one??
There are plenty of "foods" that I can name, but no way in hell would I even consider eating. Perhaps some Balut?? (http://icekrambol.com/?p=75)
Yeah, I have, and I'm not looking forward to doing it again.......
doc
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Have you ever put dill on brussels sprouts? I steam them to just barely cooked, then pour melted butter with lemon juice and dill mixed in. Sprinkle lemon pepper on top. :drool:
Trying to polish a turd still results in a shined.....turd.
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The only thing that makes Brussels sprouts edible is brown gravy, and lots of it.
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Trying to polish a turd still results in a shined.....turd.
You and M share the same opinion.... :-)
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Trying to polish a turd still results in a shined.....turd.
No, it results in a shitty polishing cloth or brush ... :tongue: :hammer: :hammer:
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(http://i.walmartimages.com/i/p/00/01/38/00/10/0001380010585_215X215.jpg)
It looked,smelled and tasted like vomit.
Growing up here on the farm meant you ate a lot of things most people would not as far as critters or certain innards (heart,liver) but that glop didn`t make it through three fork fulls.
I've never bought that. I've been tempted to just for my husband's sake since I don't eat a lot of spinach (therefore, I don't really cook it a lot). Glad I never bought it. Usually Stouffer's frozen foods are pretty decent, but I can see that being nasty.
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The only vegetables that I don't steam are potatoes and corn on the cob.
Even when I attempt to do green beans "southern", I do them in chicken broth. I also do cabbage in chicken broth, with onion and garlic powder and a bit of cayenne.
Have you ever put dill on Brussels sprouts? I steam them to just barely cooked, then pour melted butter with lemon juice and dill mixed in. Sprinkle lemon pepper on top. :drool:
There are many times that I use chicken bouillon cubes in my veggies over bacon fat. I do love some bacon-y veggies, but they do end up tasting a lot like bacon, and the bouillon cube seasons it up just as nicely and not as fatty. But of course, that isn't true southern cooking. lol! There's gotta be fat in everything. ;)
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Whatever that nasty curry dish my uncle made once. Oh my it was nasty, and it made me realize that I am not a fan of anything curry.
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No, it results in a shitty polishing cloth or brush ... :tongue: :hammer: :hammer:
Not if you let the turd dry out first. (Don't ask me how I know that.) :coffee:
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When I was a kid, we had one of the first microwave ovens available on the consumer market. My step mother could not cook to save her life anyway, but she decided to make a meat loaf in the microwave. It came out like grey Skippy dog food. I would have rather had the Skippy dog food honestly.
Other than that, steamed okra was pretty bad too, like hollowed out zucchini filled with snot.
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When I was a kid, we had one of the first microwave ovens available on the consumer market. My step mother could not cook to save her life anyway, but she decided to make a meat loaf in the microwave. It came out like grey Skippy dog food. I would have rather had the Skippy dog food honestly.
Other than that, steamed okra was pretty bad too, like hollowed out zucchini filled with snot.
I remember getting a microwave when my oldest was about 6 mos old...about 31 years ago. :o
I, too, tried a meatloaf in it.....once. :puke:
Never could understand how women would cook roasts in one either. Nasty.
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My ex-stepmother, bless her itty bitty heart, got a microwave back in the early 70s. While the adults were eating a steak dinner, I was thrown in with the other kids to eat hamburgers &/ or hot dogs with a microwaved potato. The problem was, she microwaved the potatoes until they were hot, but didn't have enough sense to know that they weren't actually "DONE". Have y'all ever eaten a hot, not fully cooked potato?? Not enough butter & sour cream to hide the nastiness.
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I remember getting a microwave when my oldest was about 6 mos old...about 31 years ago. :o
I, too, tried a meatloaf in it.....once. :puke:
Never could understand how women would cook roasts in one either. Nasty.
We have some little cooking thing for making meatloaf in the microwave that works great, leaves the top and sides just a little crispy like the oven does.
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When I was a kid, we had one of the first microwave ovens available on the consumer market. My step mother could not cook to save her life anyway, but she decided to make a meat loaf in the microwave. It came out like grey Skippy dog food. I would have rather had the Skippy dog food honestly.
Other than that, steamed okra was pretty bad too, like hollowed out zucchini filled with snot.
Ok, so I totally love okra just about any way it can be made, BUT meatloaf in the microwave??? Oh my word. :o That does sound atrocious.
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When they first came out, microwave ovens were supposed to be the be-all, end-all. Remember the Amana Radarange? About the size of a small dog house? Took a crane to install it?
It didn't take long for people to figure out that microwave ovens were good for some things (like warming up food) and not good for other things (like roasting a turkey).
That's why they got smaller. No more need for a crane. Or an extra room to house the damned thing. :lmao:
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When they first came out, microwave ovens were supposed to be the be-all, end-all. Remember the Amana Radarange? About the size of a small dog house? Took a crane to install it?
It didn't take long for people to figure out that microwave ovens were good for some things (like warming up food) and not good for other things (like roasting a turkey).
That's why they got smaller. No more need for a crane. Or an extra room to house the damned thing. :lmao:
Actually no.....the original microwave ovens were constructed in that manner for shielding purposes, to keep the magnetron tube from slinging M/W radiation all over your kitchen, and roasting everything within ten feet of it.
They became much smaller and lighter when a very bright guy at Bell Labs figured out a way to impregnate plastic (polycarbonate) sheets with ferric/cupric oxide particles, so that the shielding could be accomplished with much lighter materials, and significantly less of them. They relied initially on a double steel shell (inner and outer) .
Commercial microwave ovens in the 2500 - 3500 watt range even today are constructed with steel shielding similar to the original Amana.
The Radarange microwave had an output of about 600 watts, and it is not uncommon to find them in the 1200 - 1800 watt range now........so the cooking capability has actually increased, as the size and weight became smaller.
It is true, however, that they were launched with great hype, that far exceeded their practical applications. You are correct that they do some things very well, and others, not so well. We had one of the first, and actually tried to bake pastry, and roast a chicken in it.........although the chicken WAS cooked, it was not very appetising in appearance. It was great for baking potatoes quickly though, once you figured out how to prevent them from exploding while cooking (same with eggs and hot dogs).......
doc
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Actually no.....the original microwave ovens were constructed in that manner for shielding purposes, to keep the magnetron tube from slinging M/W radiation all over your kitchen, and roasting everything within ten feet of it.
They became much smaller and lighter when a very bright guy at Bell Labs figured out a way to impregnate plastic (polycarbonate) sheets with ferric/cupric oxide particles, so that the shielding could be accomplished with much lighter materials, and significantly less of them. They relied initially on a double steel shell (inner and outer) .
Commercial microwave ovens in the 2500 - 3500 watt range even today are constructed with steel shielding similar to the original Amana.
The Radarange microwave had an output of about 600 watts, and it is not uncommon to find them in the 1200 - 1800 watt range now........so the cooking capability has actually increased, as the size and weight became smaller.
It is true, however, that they were launched with great hype, that far exceeded their practical applications. You are correct that they do some things very well, and others, not so well. We had one of the first, and actually tried to bake pastry, and roast a chicken in it.........although the chicken WAS cooked, it was not very appetising in appearance. It was great for baking potatoes quickly though, once you figured out how to prevent them from exploding while cooking (same with eggs and hot dogs).......
doc
Interesting, doc. I didn't know this stuff. While my thought wasn't with the amount of power that today's versus yesterday's microwaves emitted, it was more in line with the idea that it became less practical to build a microwave oven big enough to hold a turkey -- especially since Suzy Homemaker isn't inclined to roast a turkey in a microwave anyway. At least, not anymore.
Also interesting that chef Emeril LaGasse absolutely refuses to use one. He professes to like gadgets (and does), but he refuses to use a microwave.
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As I find out HOW to cook stuff, it goes a lot farther than just the heating water/TV dinner stage. It's REALLY helpful when it's hotter than hell outside and I want to minimize the amount of heating inside the house (i.e., stove or oven cooking).
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The only time I've ever seen microwaves in a restaurant was one place I worked at that sold lasagna. Of course, that never stopped some lazy-ass employees for using them on other things. The lasagna was baked in hotel pans (12x20in), portioned onto plates, and wrapped in plastic for later. Everything else was done the old-fashioned way.
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Interesting, doc. I didn't know this stuff. While my thought wasn't with the amount of power that today's versus yesterday's microwaves emitted, it was more in line with the idea that it became less practical to build a microwave oven big enough to hold a turkey -- especially since Suzy Homemaker isn't inclined to roast a turkey in a microwave anyway. At least, not anymore.
Also interesting that chef Emeril LaGasse absolutely refuses to use one. He professes to like gadgets (and does), but he refuses to use a microwave.
I would doubt that any decent chef actually COOKS with one, however, I think their usage in restaurants is primarilly logistic in nature........once a dish is prepared, if there is a lag between preparation and serving, dishes are warmed in the M/W just prior to serving to the customer. They are also useful in commercial applications for thawing frozen stuff quickly. Chris mentioned lasagna, which is a good example.....a dish which can be prepared in large quantities well in advance, and heated immediately prior to serving.
The problem with attempting to cook turkeys, roasts, and other large items in a microwave is that it is impossible to design one to provide a uniform level of radiation over the entire cooking chamber.....therefore parts of a large item will cook faster than others.......this problem has been (sorta) addressed by designing turntables, and rotisseries inside.......which do help, but don't overcome the problem entirely.
doc
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Canned Hominy. Ach. Grr-oss.
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But one man's meat is another man's poison; or one man's favorite vegetable and favorite prepared fish is another man's poison. Eupher, Chris, I am NUTS for Brussels sprouts. I buy two pints and steam 'em and eat just that. Yum, yum, yum. Tender little cabbages.
Sushi is an addiction.
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This is similar to the first microwave my family bought. The picture doesn't really do it justice... that thing was enormous. I don't even remember what brand it was, but this one is pretty close down to the vinyl veneer.
(http://i237.photobucket.com/albums/ff68/kayaktn/microwave.jpg)
It came with a "cookbook" that my mom still has. I need to borrow it and scan some of the recipes.
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Canned Hominy. Ach. Grr-oss.
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But one man's meat is another man's poison; or one man's favorite vegetable and favorite prepared fish is another man's poison. Eupher, Chris, I am NUTS for Brussels sprouts. I buy two pints and steam 'em and eat just that. Yum, yum, yum. Tender little cabbages.
Sushi is an addiction.
I love canned hominy. And brussel sprouts. And sushi.
My mom used to cook chicken in the microwave. Yummy Gray Chicken. :puke:
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The only vegetables that I don't steam are potatoes and corn on the cob.
Even when I attempt to do green beans "southern", I do them in chicken broth. I also do cabbage in chicken broth, with onion and garlic powder and a bit of cayenne.
Have you ever put dill on brussels sprouts? I steam them to just barely cooked, then pour melted butter with lemon juice and dill mixed in. Sprinkle lemon pepper on top. :drool:
Oh Debk, never boil corn or potatoes.
As a kid Dad would put a lobster steamer on the stove, when it began to emit steam he and I would run into the corn field grab the corn off the stalk and shuck it as we ran back to the kitchen.
From stalk to cooker in less then 10 minutes. steam 15-20 minutes and roll on real butter and salt. There is nothing like this corn, one can gorge on just the corn itself.
Potatoes that are steamed taste much better then those that have been boiled in water, less soggy.
I found that steaming frozen vegetables in the winter when I cannot get fresh makes them taste closer to fresh then had I boiled them.
Greens, collards, mustard and kale are wonderful and the pot liker is still there to sop up with corn bread.
Years ago I bought for $5.00 a big Italian spaghetti cooker. This pot with the removable strainer has been used to steam not just vegetables but some meats before placing on the BBQ.
The only time I put water in my cooking is when I use the slow cooker.
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I love canned hominy. And brussel sprouts. And sushi.
My mom used to cook chicken in the microwave. Yummy Gray Chicken. :puke:
That's awful. :rofl:
I love sushi... I just wish it wasn't so expensive. There's no way I'm buying my sushi from Kroger (the ones around here started selling California rolls and nagiri.
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A new site which is an offshoot of foodnetworkhumor.com. There are some nasty things out there! The worst thing I ever ate as probably at a Vietnamese restaurant when I made the mistake of having the lemon chicken (it turned out to be nothing more than a pale floppy chicken breast covered in lemon curd). :puke:
http://worstthingieverate.com/page/1
The worst thing I ever ate.....About 4 years ago in San Diego, my Dad took me to a Oriental Restaurant.. I forget which kind.. I remember people telling me duck is fabulous.....NO IT WASN'T.. It was just awful...
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I would doubt that any decent chef actually COOKS with one, however, I think their usage in restaurants is primarilly logistic in nature........once a dish is prepared, if there is a lag between preparation and serving, dishes are warmed in the M/W just prior to serving to the customer. They are also useful in commercial applications for thawing frozen stuff quickly. Chris mentioned lasagna, which is a good example.....a dish which can be prepared in large quantities well in advance, and heated immediately prior to serving.
doc
Any cooking show that I watch (Alton Brown, Emeril, Tyler Florence, Ima Garten, et. al.) never features the microwave cooking anything - it's used mostly for things like melting butter or some other quick heat kind of thing. Emeril won't even do that - the man has a limitless supply of skillets/pots and a 6-burner stovetop and when it's time to melt butter, for example, he does it on the stove.
Godot - I'm glad you like those things. It's less that I have to worry about. :puke:
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That's awful. :rofl:
I love sushi... I just wish it wasn't so expensive. There's no way I'm buying my sushi from Kroger (the ones around here started selling California rolls and nagiri.
The Walmart around here started selling sushi too. WTF? I don't think so. I will wait and suffer the expense when I want some. That ain't worth playing around.
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I've never had a potato explode in a microwave oven and I use mine a LOT for cooking "baked potatoes". I HAVE had potatoes explode when using a convection oven. what a MESS!!! :o I prefer to get my baked potatoes MOSTLY cooked in the microwave and then shove them in a 500°F oven for another 7-10 mins (or on a HOT grill) for that crispy outer skin.
I've found that using a microwave for cooking MOST veggies works quite well. I even can cook an ear of corn in one and it turns out almost as good as grilled. The prep is a little wasteful, though. Coat ear of corn with butter, salt & pepper, wrap ear of corn in waxed paper, roll it up tightly and secure the ends, re-wrap it in plastic wrap and secure the ends. Microwave on high for approx 3 mins. Good as it gets for cooking inside. Use caution in unwrapping as the ear of corn will be scalding HOT!!!
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AN IMPORTANT NOTE FOR MICROWAVE USERS:
I thought I'd include this, as many prople never read the legal notices in their Owner's Manual.......exposure to microwave energy not only causes severe burns, but low-level exposure over a period of time can cause several forms of cancer.
If you have a microwave oven that is several years old, it is important that you check it frequently for radiation leakage. Seals wear out, or become damaged, door hinges become misaligned, etc., all of which can cause a radiation leak.
You can purchase at stores like Lowes, a microwave leakage detector, which is used to test the unit for escaping radiation. If your oven is older, it should be tested frequently.
doc
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The Walmart around here started selling sushi too. WTF? I don't think so. I will wait and suffer the expense when I want some. That ain't worth playing around.
The $4.99 Chinese buffet here sells nagiri (rice with a slice of fish on top) on the buffet line. No way, no how. If I want it, it's going to be done fresh.
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Godot - I'm glad you like those things. It's less that I have to worry about. :puke:
I am definitely with you on that......brussel sprouts are just plain NASTY!
doc
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I'd say sushi is one the worst things I ever ate, but I've never had any. And I'm not planning on eating any either. I can't get past the fish heads and rice thing.
No matter how you gussy it up, it's still fish heads and rice to me. No freakin' way is that stuff going down my gullet.
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I'd say sushi is one the worst things I ever ate, but I've never had any. And I'm not planning on eating any either. I can't get past the fish heads and rice thing.
No matter how you gussy it up, it's still fish heads and rice to me. No freakin' way is that stuff going down my gullet.
Wimp. :-)
You should try it. Stick with the basics... tuna roll, California roll, Unagi. It's tasty stuff.
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Wimp.
You should try it. Stick with the basics... tuna roll, California roll, Unagi. It's tasty stuff.
Fish heads and rice. Period. Take your tuna roll, for-freak-gi, Commiefornia roll, sticky rice, place mat thingies, and launch. :puke:
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I've never had a potato explode in a microwave oven and I use mine a LOT for cooking "baked potatoes". I HAVE had potatoes explode when using a convection oven. what a MESS!!! :o I prefer to get my baked potatoes MOSTLY cooked in the microwave and then shove them in a 500°F oven for another 7-10 mins (or on a HOT grill) for that crispy outer skin.
Well.....back when these ovens first came out, they forgot to tell us that you needed to pierce the potato at least halfway through with a fork, etc., prior to cooking, to allow the steam to escape, since a microwave cooks from the "inside out", instead of the other way around with conventional baking. If you don't do that, you stand a 50/50 chance of having to clean up a mess. They also neglected to mention that the same thing will happen with a hot dog, which is WORSE to clean up.
doc
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Trying to polish a turd still results in a shined.....turd.
Please leave politics out of this, my first thought was that father of Bristol's son.
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How to Microwave Gourmet Popcorn in a Brown Paper Bag (http://www.squawkfox.com/2010/07/27/popcorn-recipe-gourmet-popcorn/)
Anyone willing to try this? I don't own a microwave.
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Please leave politics out of this, my first thought was that father of Bristol's son.
I'll be happy to, O Vesta With the Quivering Fanny....... :rotf:
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Well.....back when these ovens first came out, they forgot to tell us that you needed to pierce the potato at least halfway through with a fork, etc., prior to cooking, to allow the steam to escape, since a microwave cooks from the "inside out", instead of the other way around with conventional baking. If you don't do that, you stand a 50/50 chance of having to clean up a mess. They also neglected to mention that the same thing will happen with a hot dog, which is WORSE to clean up.
doc
I NEVER pierce my baked potatoes with a fork....... EVER!! They simply don't explode on me in the microwave.
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Eupher, I don't care for sushi, either. Seaweed, rice and a taste of fish........ blechh....... That said, I absolutely LOVE me some sashimi!!
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Eupher, I don't care for sushi, either. Seaweed, rice and a taste of fish........ blechh....... That said, I absolutely LOVE me some sashimi!!
I had to look that up -- homey won't do sashimi, either. You gotta hold a gun to my head to get me to eat cooked fish, and you think I'm gonna eat raw fish?
In a pig's ass! :rotf:
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Y'all are just party poopers. :tongue:
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The $4.99 Chinese buffet here sells nagiri (rice with a slice of fish on top) on the buffet line. No way, no how. If I want it, it's going to be done fresh.
chris a few months ago on the Food Channel they had a Throw down with Bobby Flay, it was Sushi... it means rice not raw fish.
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The Walmart around here started selling sushi too. WTF? I don't think so. I will wait and suffer the expense when I want some. That ain't worth playing around.
Actually, there's a Shaw's in North Hampton that has them making it fresh. But yeah, the restaurants are better, if you can afford it.
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I'll be happy to, O Vesta With the Quivering Fanny....... :rotf:
I told her to lay off the beans and broccoli, but would she listen?
Nooooooooooooooooo....
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The $4.99 Chinese buffet here sells nagiri (rice with a slice of fish on top) on the buffet line. No way, no how. If I want it, it's going to be done fresh.
There was a Todai Sushi/Japanese Buffet place in Huntington Beach (not part of the chain, as I understand, but the chain places were similar).
Pretty good stuff, actually. Hot dishes and nigiri style sushi, as well as rolls, and even sashimi.
But oh, the spicy tuna roll...they actually had a warning on those--more than a couple of them would tear your ass up.
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There was a Todai Sushi/Japanese Buffet place in Huntington Beach (not part of the chain, as I understand, but the chain places were similar).
Pretty good stuff, actually. Hot dishes and nigiri style sushi, as well as rolls, and even sashimi.
But oh, the spicy tuna roll...they actually had a warning on those--more than a couple of them would tear your ass up.
We had a Todai place here, and it shut down before I could go. :bawl:
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This thread is killing me. I could really go for some tuna roll right now.
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I had to look that up -- homey won't do sashimi, either. You gotta hold a gun to my head to get me to eat cooked fish, and you think I'm gonna eat raw fish?
In a pig's ass!
Well, if you think that'll make sushi/sashimi work for you...
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Love spicy tuna roll.... :drool:
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This thread is killing me. I could really go for some tuna roll right now.
I will take some yellowtail or blue snapper sashimi pretty please......
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I will take some yellowtail or blue snapper sashimi pretty please......
Crunchy Roll...just do an inside-out California Roll and add some tempura flakes on the inside (or out).
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This thread is killing me. I could really go for some tuna roll right now.
Do you go for toro and white tuna as well as maguro? I love toro....often not in season, though.
Even so, I have to say a plain old tekka roll would really hit the spot right now, too true. Are you an inside-out-roll man or traditional nori-on-the-outside guy?
I kind of go more for the crunchy sushi myself, which is usually from molluscs--ika (squid), tako (octopus), and hamaguri (orange clam, purple clam, giant clam, any kind of clam).
And when they have whole baby octopus and it's done right....mmmm.
Of them all, the only one I really detest is uni (sea urchin). It's jelly-like and nasty. It's the one sort of sushi/sashimi that you might think sushi/sashimi was like if you hadn't tried the other fish.
Don't like California rolls, as the faux crab is a crappy poor-man's sushi no matter how they gussy it up.
Iassa, they make the stuff look like beans on those hominy cans but I don't know what the heck that stuff is. It was next to the butter beans, which I like a lot, but beans they ain't. They tricked Balki.
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Hominy is corn soaked in lye. YUM!
And Godot, you like the chewy sushi/sashimi. That is the one kind I don't like. Personally I prefer sashimi, no rice needed if the fish is fresh.
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Hominy is corn soaked in lye. YUM!
And Godot, you like the chewy sushi/sashimi. That is the one kind I don't like. Personally I prefer sashimi, no rice needed if the fish is fresh.
Wonderfully fresh tuna, nothing else, with wasabi and soy sauce. :drool:
Octopus salad too.
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I prefer my wrap on the outside. That way you get the flavor and a nice snap when you bite into it... an inside-out just doesn't taste the same to me. As for the tuna, I don't ask for anything special. The first place I had raw fish was a place I worked at that served akami (grilled and cevice).
It's a shame the sushi place down the street has lousy calamari. It tastes good but it's like shoelaces.
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I prefer my wrap on the outside. That way you get the flavor and a nice snap when you bite into it... an inside-out just doesn't taste the same to me.
Totally agree! That's exactly right! The nice crunch on the outside.
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Hominy is corn soaked in lye. YUM!
And Godot, you like the chewy sushi/sashimi. That is the one kind I don't like. Personally I prefer sashimi, no rice needed if the fish is fresh.
Lye?! That's what I was eating?
Oh, then you might like Lutefisk:
http://netnet.net/~pineaire/Lutefisk.html
"So they soaked the cod - here I am not kidding - in lye. The same lye, as you know, that is an industrial chemical and in used today as a drain cleaner."
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Andrew Zimmerman did a show on lutefisk. No thanks.
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Andrew Zimmerman did a show on lutefisk. No thanks.
If AZ won't eat it, I won't eat it. Although I think I would like to give Durian a try.
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He ate it up, but I'm not going to. Fish with the consistency of Jell-O.
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[youtube=425,350]http://www.youtube.com/watch?v=ovwj0FYN0Qg[/youtube]
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You guys done talking about fish yet?
:puke:
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[youtube=425,350]http://www.youtube.com/watch?v=ovwj0FYN0Qg[/youtube]
I used to enjoy Anthony Bourdain..... yes until he spoke up... he is a lib... sorry off topic.. Did anyone see the Anthony Bourdain when he went to Ted Nugents Ranch???
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I saw that one, pretty darn cool. I still like AB, if I didn't enjoy people because of their politics, I doubt I would ever watch TV.
That is why I want to try Durian, if both Bourdain and Zimmern don't like it, it has got to be bad. But maybe I will like it. I like stinky cheese.
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Mmmm, fresh sushi. I think I'm in love. :yum:
Spicy shrimp roll, regular tuna roll, and a California roll.
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Mmm... Sushi. There's a new sushi bar here in Denton. Might have to go check it out this weekend if I get paid.
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Mmm... Sushi. There's a new sushi bar here in Denton. Might have to go check it out this weekend if I get paid.
The one in my neighborhood has pretty decent prices. $3.50 for a tuna roll, $3.95 for a spicy shrimp roll, and the soup is only two dollars.
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I had to look that up -- homey won't do sashimi, either. You gotta hold a gun to my head to get me to eat cooked fish, and you think I'm gonna eat raw fish?
In a pig's ass! :rotf:
You don't know what you're missing. Raw tuna is to die for, as is raw salmon. Octopus and squid are a little rubbery, but have a decent taste. When PROPERLY prepared, there is no fishy smell or taste. Of course, I like raw beef, too. :yum:
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You guys done talking about fish yet?
:puke:
No!! There's some good catfish places around here....... :-)
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My 7th grade history teacher brought in a can of squid or octopus. I forgot exactly what it was but it was gray, slimy, and tasted awful.
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My 7th grade history teacher brought in a can of squid or octopus. I forgot exactly what it was but it was gray, slimy, and tasted awful.
I rest my case.
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You don't know what you're missing. Raw tuna is to die for, as is raw salmon. Octopus and squid are a little rubbery, but have a decent taste. When PROPERLY prepared, there is no fishy smell or taste. Of course, I like raw beef, too. :yum:
I have a pretty strong will to live, at present. You can die for your raw fish all you like. I'll weep at your funeral. :tongue:
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Mmmm, fresh sushi. I think I'm in love. :yum:
Spicy shrimp roll, regular tuna roll, and a California roll.
Sakurabana--downtown Portsmouth. Ever had LIVE scallops? Oh yeah--they be AWESOME.
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No!! There's some good catfish places around here....... :-)
Same here.
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I have a pretty strong will to live, at present. You can die for your raw fish all you like. I'll weep at your funeral. :tongue:
I haven't even ever gotten sick from eating raw fish. Of course, I used to get food poisoning almost weekly from the galley at NAS Norfolk. Military cooks........ :hammer: :hammer: :hammer: :tongue: :fuelfire:
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My 7th grade history teacher brought in a can of squid or octopus. I forgot exactly what it was but it was gray, slimy, and tasted awful.
:puke:
I rest my case.
You cannot compare canned with raw and fresh. Canned often will destroy the fresh taste and look of fresh.
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I'm pretty sure it was octopus. I've prepared and eaten squid and it looked nothing like the slimy, gelatinous glop that came out of this can.
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I haven't even ever gotten sick from eating raw fish. Of course, I used to get food poisoning almost weekly from the galley at NAS Norfolk. Military cooks........ :hammer: :hammer: :hammer: :tongue: :fuelfire:
Good point, Thor. You ate at the Naval Air Station galley. Navy cooks.
The worst U.S. military chow I ever had was on a U.S. destroyer., the USS John Hancock. Very curious, since some of the best U.S. chow I've had was in the U.S. Navy Little Creek Amphib Base galley.
When it comes down to it, leadership is what makes the product either good or bad.
Just sayin'. :uhsure:
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Good point, Thor. You ate at the Naval Air Station galley. Navy cooks.
The worst U.S. military chow I ever had was on a U.S. destroyer., the USS John Hancock. Very curious, since some of the best U.S. chow I've had was in the U.S. Navy Little Creek Amphib Base galley.
When it comes down to it, leadership is what makes the product either good or bad.
Just sayin'. :uhsure:
You've never been on a submarine, I take it. Amphibs serve dog food.
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You've never been on a submarine, I take it. Amphibs serve dog food.
No, never have, but I've heard the chow on boats is phenomenal. Gotta be -- there ain't no Mickey D's.....
Seriously, great chow helps keep morale up when there ain't no windows to peruse the summer skies.
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Best chow I ever had on a boat was aboard the USNS Kilauea. Of course it was a merchant marine ship...... Two man staterooms for the enlisted folks, too....... Best month I ever had "at sea"..... :-)
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Do you guys get fresh food in port or do you have to eat whatever they have?
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I'm pretty sure it was octopus. I've prepared and eaten squid and it looked nothing like the slimy, gelatinous glop that came out of this can.
Chris, is the only difference between Squid and Octopus just the number of tentacles ?
Are we really sure that these beasts can determine the out come of sporting events.?
If in fact they can do so, how about using them to predict the stock market, elections and the out come of a war.
This is akin to finding a Chrystal ball that accurately fortells the future.
Kind of spooky that you would want to kill and eat that creature.
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LOVE sushi -- all kinds, wrapped either way. Eel roll, spicy tuna or shrimp roll, tempura rolls, Dragon roll (eel, avocado, cuke), pretty much all of it! However, nothing with caviar which leads into the WORST thing I've ever eaten.
I was home from college and it was Christmas dinner. My SIL had received some very expensive caviar (beluga perhaps? I don't remember) from a relative and she and my brother brought it over to my parents' house for hors d'oeuvres. I didn't really want to try it but thought I would to be polite and it was the most godawful stuff I've ever tasted! I almost pulled a Tom Hanks scene from Big and wiped it out of my mouth with a napkin but I managed to swallow it! :puke: Never again, though! Other family members liked it so it was my failing, not the caviar's.
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LOVE sushi -- all kinds, wrapped either way. Eel roll, spicy tuna or shrimp roll, tempura rolls, Dragon roll (eel, avocado, cuke), pretty much all of it! However, nothing with caviar which leads into the WORST thing I've ever eaten.
I was home from college and it was Christmas dinner. My SIL had received some very expensive caviar (beluga perhaps? I don't remember) from a relative and she and my brother brought it over to my parents' house for hors d'oeuvres. I didn't really want to try it but thought I would to be polite and it was the most godawful stuff I've ever tasted! I almost pulled a Tom Hanks scene from Big and wiped it out of my mouth with a napkin but I managed to swallow it! :puke: Never again, though! Other family members liked it so it was my failing, not the caviar's.
I like the sushi rolls with the orange-y caviar on them. :drool:
I like salmon, but I have yet to have any sushi with salmon in it that I like.
Have you ever had the rolls that are nothing but very thinly cut strips off cucumber rolled up around crab and avocado? I love those!! Have no clue what they are called, but they are hard to find.
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You guys know, though, that that isn't crab about 95% of the time. Has to be a really, really high-end place to be using real crab in a Cali roll or similar:
http://www.food-faq.com/other/26362-general-3ci.html
It's called surimi. Personally I'm not crazy about even real crab in any form. More on surimi:
https://netfiles.uiuc.edu/rfouche/www/readings/mansfield.pdf
Just what is that crab-like stuff in a California roll? And what’s in the ‘seafood salad’ at
the grocery deli counter? Is it real, where did it come from, and why does it exist? At
once real and imitation, these foods are called ‘surimi seafood’. Surimi is a fish paste,
first developed in Japan several hundred years ago, made by mixing fish protein with
starches. Although surimi is a flexible food that can be used in a variety of ways, in this
paper I examine the imitation crab, or ‘krab’, form of surimi. A somewhat curious food
item, imitation crab is a mass-produced, low-cost source of fish protein designed to
imitate high-cost, luxury goods, including not only crab but also lobster, shrimp and
scallops. To make these imitations, manufacturers start with surimi paste, form it into
different shapes, add flavours, and dye it various shades of pink to imitate real shellfish.The imitation form of surimi was first developed by several Japanese seafood firms in the early 1970s. Then in the late 1970s, Japanese firms introduced imitation products to
Western markets, where consumption increased rapidly throughout the 1980s in the
United States and the 1990s in Europe.
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You guys know, though, that that isn't crab about 95% of the time. Has to be a really, really high-end place to be using real crab in a Cali roll or similar:
http://www.food-faq.com/other/26362-general-3ci.html
It's called surimi. Personally I'm not crazy about even real crab in any form. More on surimi:
https://netfiles.uiuc.edu/rfouche/www/readings/mansfield.pdf
Just what is that crab-like stuff in a California roll? And what’s in the ‘seafood salad’ at
the grocery deli counter? Is it real, where did it come from, and why does it exist? At
once real and imitation, these foods are called ‘surimi seafood’. Surimi is a fish paste,
first developed in Japan several hundred years ago, made by mixing fish protein with
starches. Although surimi is a flexible food that can be used in a variety of ways, in this
paper I examine the imitation crab, or ‘krab’, form of surimi. A somewhat curious food
item, imitation crab is a mass-produced, low-cost source of fish protein designed to
imitate high-cost, luxury goods, including not only crab but also lobster, shrimp and
scallops. To make these imitations, manufacturers start with surimi paste, form it into
different shapes, add flavours, and dye it various shades of pink to imitate real shellfish.The imitation form of surimi was first developed by several Japanese seafood firms in the early 1970s. Then in the late 1970s, Japanese firms introduced imitation products to
Western markets, where consumption increased rapidly throughout the 1980s in the
United States and the 1990s in Europe.
yep...that's what it is....
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Mmm, congealed fish paste.
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Mmm, congealed fish paste.
I rest my case.
Again.
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Party pooper.
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LOVE sushi -- all kinds, wrapped either way. Eel roll, spicy tuna or shrimp roll, tempura rolls, Dragon roll (eel, avocado, cuke), pretty much all of it! However, nothing with caviar which leads into the WORST thing I've ever eaten.
I was home from college and it was Christmas dinner. My SIL had received some very expensive caviar (beluga perhaps? I don't remember) from a relative and she and my brother brought it over to my parents' house for hors d'oeuvres. I didn't really want to try it but thought I would to be polite and it was the most godawful stuff I've ever tasted! I almost pulled a Tom Hanks scene from Big and wiped it out of my mouth with a napkin but I managed to swallow it! :puke: Never again, though! Other family members liked it so it was my failing, not the caviar's.
Have you ever watched "Monsters Within Me" on Animal Planet? :p
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Have you ever watched "Monsters Within Me" on Animal Planet? :p
No, I haven't . . . do you think I might have had a sturgeon living inside me?? :o (btw, this happened 25 years ago!)
I like the sushi rolls with the orange-y caviar on them. :drool:
I like salmon, but I have yet to have any sushi with salmon in it that I like.
Have you ever had the rolls that are nothing but very thinly cut strips off cucumber rolled up around crab and avocado? I love those!! Have no clue what they are called, but they are hard to find.
Salmon skin rolls are FAB!! It's salmon skin covered in tempura so it's crispy and paired with avocado in a roll.
I don't know what those "krab" and avocado rolled in cucumber slices are but they sound really good as well!
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No, I haven't . . . do you think I might have had a sturgeon living inside me?? :o (btw, this happened 25 years ago!)
Salmon skin rolls are FAB!! It's salmon skin covered in tempura so it's crispy and paired with avocado in a roll.
I don't know what those "krab" and avocado rolled in cucumber slices are but they sound really good as well!
(http://www.vosizneias.com/wp-content/uploads/2010/02/salmon1.jpg)
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Do you guys get fresh food in port or do you have to eat whatever they have?
It kind of depends....... when in port, they restock supplies. While at sea, they do what's called UNREP (Underway Replenishment) or VERTREP( Vertical Replenishment) where food is distributed from various supply ships to the other ships. The supply ships make more frequent ports of call than the other ships, normally. I was aboard a few supply ships as my job was to maintain the H-46 helicopter. All sorts of supplies (stores) are transferred from the supply ship to the other ships.
In this video is how they do VERTREP: (point of interest, the first 40 secs is from one of MY detachments.The very first detachment. We had aircrafts 12 & 14 (no #13). I'm trying to track down where he got that part of the video. Also, I've done EVERY job on the flight deck, including being the signal person in the yellow helmet & float coat)
[youtube=425,350]http://www.youtube.com/watch?v=3XDPaKedIfc[/youtube]
Here is the UNREP Portion:
[youtube=425,350]http://www.youtube.com/watch?v=6K-2NTsMFhA[/youtube]
Many times, unless it's just a small delivery, they are often combined. I can recall being alongside an aircraft carrier for some 8-10 hours. I always hated that. They even do submarines that way, at times.
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About how often did the Kitty Hawk have to tank up while at sea?
She must've been pretty thirsty.....
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About how often did the Kitty Hawk have to tank up while at sea?
She must've been pretty thirsty.....
I honestly can't tell you.......... ;)
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Have you ever watched "Monsters Within Me" on Animal Planet? :p
BEG, as long as the fish was flash frozen, as most sushi has been, it's cool. I said it's cool. Hrem. Is the mike on in here?
Flash freezing kills the tiny anisakis nematodes.
Oh, and real wasabi also kills the parasites, if the fish should somehow not have been flash frozen. Sort of a second line of defense.
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Oh, oh oh--just thought of another one. Maybe even worse than hominy.
Dinty Moore beef stew. I bought a can of it once and ate 4 spoonfuls before I dumped it. It's freaking dog food! Hell, I wouldn't even give it to a dog, it'd be animal cruelty.
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It kind of depends....... when in port, they restock supplies. While at sea, they do what's called UNREP (Underway Replenishment) or VERTREP( Vertical Replenishment) where food is distributed from various supply ships to the other ships. The supply ships make more frequent ports of call than the other ships, normally. I was aboard a few supply ships as my job was to maintain the H-46 helicopter. All sorts of supplies (stores) are transferred from the supply ship to the other ships.
In this video is how they do VERTREP: (point of interest, the first 40 secs is from one of MY detachments.The very first detachment. We had aircrafts 12 & 14 (no #13). I'm trying to track down where he got that part of the video. Also, I've done EVERY job on the flight deck, including being the signal person in the yellow helmet & float coat)
[youtube=425,350]http://www.youtube.com/watch?v=3XDPaKedIfc[/youtube]
Here is the UNREP Portion:
[youtube=425,350]http://www.youtube.com/watch?v=6K-2NTsMFhA[/youtube]
Many times, unless it's just a small delivery, they are often combined. I can recall being alongside an aircraft carrier for some 8-10 hours. I always hated that. They even do submarines that way, at times.
Dear Thor,
Back in 1958-59 when dad retired after 22 years of service he was aboard the Vigal a YAGR part of the NORAD, I believe line.
Been along time ago but I remember that he came home with pictures of himself being piped off the boat sitting in a sling basket of some sort as he was transferred from one ship to another.
I remember the picture as that the look on his face in the photos showed that this was the only time in his life he showed fear of ANYTHING.
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BEG, as long as the fish was flash frozen, as most sushi has been, it's cool. I said it's cool. Hrem. Is the mike on in here?
Flash freezing kills the tiny anisakis nematodes.
Oh, and real wasabi also kills the parasites, if the fish should somehow not have been flash frozen. Sort of a second line of defense.
Of course -- plenty of wasabi, the condiment of the gods!! Ever eat some when you have a head cold? Clears you right out -- whoo! :-)
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Of course -- plenty of wasabi, the condiment of the gods!! Ever eat some when you have a head cold? Clears you right out -- whoo! :-)
Too much wasabi at night....clears other things out in the morning too! Whoooosh! :uhsure:
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I honestly can't tell you.......... ;)
She was decommissioned last year, she was the last conventionally-powered supercarrier in the fleet, and that info is still classified?
Wow.
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Poor Eupher. The thread was hijacked by the Sushi People. I tried it a couple of times, and did not fall in love, and do not miss it.
I was at a little dinner party once and the hostess served the "salad." She called it vegetable foie gras. It was mushed up peas, set in a tin mold, then layered with mushed up carrot, then layers repeated. Unmold and slice. It was revolting. I could not get it down. The party was too small to get away with being unnoticed. Too bad, I just could not make it go down.
Brussel sprouts are the same way. Throat constricts, and won't release.
BTW, NHSparky, if you pass by this thread again.....a live scallop? Seriously?
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Yes. Seriously.
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The worst thing I have ever eaten was liver although I didn't technically eat it because I went to the restroom and spit it out.
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Poor Eupher. The thread was hijacked by the Sushi People. I tried it a couple of times, and did not fall in love, and do not miss it.
I was at a little dinner party once and the hostess served the "salad." She called it vegetable foie gras. It was mushed up peas, set in a tin mold, then layered with mushed up carrot, then layers repeated. Unmold and slice. It was revolting. I could not get it down. The party was too small to get away with being unnoticed. Too bad, I just could not make it go down.
Brussel sprouts are the same way. Throat constricts, and won't release.
Somebody actually understands. I think I love you. :-*
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BEG, as long as the fish was flash frozen, as most sushi has been, it's cool. I said it's cool. Hrem. Is the mike on in here?
Flash freezing kills the tiny anisakis nematodes.
Oh, and real wasabi also kills the parasites, if the fish should somehow not have been flash frozen. Sort of a second line of defense.
Actually I love seared ahi tuna so I really have no room to warn anyone about getting parasites.