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OT: The M-Fing Food Thread

BeLeafer said:
Prep is mucho important. I hate zucchini but grilled ... love the stuff.
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Chop it into circles. Fry it, remove and Salt it. Saute some garlic then throw the zukes back in for a quick finish. Toss in the pasta. Add sharp grated cheese and fresh pepper.

You'll love it.
 
Preston said:
A lot of high end sushi restaurants actually prefer and use semi smelly, less fresh fish. The argument is that fresh fish actually has almost zero flavor.
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For sure ... there is a balance and of course varied taste prefs.

I’m talking about when zeke’s mom made me bacalla. My clothes reeked of fish for days.
 
zeke said:
Chop it into circles. Fry it, remove and Salt it. Saute some garlic then throw the zukes back in for a quick finish. Toss in the pasta. Add sharp grated cheese and fresh pepper.

You'll love it.
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I'll give it a shot, 'cause zuchs have good nutrients and I eat them only 6 months of the year.
 
For pasta these days, I keep it to kelp noodles to avoid the carbs. Best alternative I could find (and extra healthy).
 
Preston said:
In fairness Italians cook cod worse than every other culture on earth.
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I still can't get bring myself to try it properly cooked at a good Portuguese joint. That's the power of memory.
 
CH1 said:
I still can't get bring myself to try it properly cooked at a good Portuguese joint. That's the power of memory.
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Not my favorite preparation either but it's far better than anything I've had in Italy. Had it at a couple places in Lisbon years ago.
 
LeafOfFaith said:
Definitely have never heard of such a thing.
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It's fairly standard in Japan for sushi chefs to not be much of a fan of fresh fish. And that whole obsession with otoro? They hate it too. The fattier a fish is, the less flavor it has. I'm not big on the fancier places there. I stick to the midtier joints for my fresh fatty tuna.
 
CH1 said:
I still can't get bring myself to try it properly cooked at a good Portuguese joint. That's the power of memory.
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My father gave me a couple of pieces of BBQed liver as a kid, maybe 5 years old. I threw up pretty violently within minutes, and never tried it again. I still remember the taste of that thing I tried once almost 40 years ago as a child.
 
CH1 said:
For sure ... there is a balance and of course varied taste prefs.

I’m talking about when zeke’s mom made me bacalla. My clothes reeked of fish for days.
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Fucking baccala.

But that was her mother in law's dish. Mamma had too much game to cook that crap.
 
LeafOfFaith said:
My father gave me a couple of pieces of BBQed liver as a kid, maybe 5 years old. I threw up pretty violently within minutes, and never tried it again. I still remember the taste of that thing I tried once almost 40 years ago as a child.
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I’ve never developed a taste for liver. Wife loves it with mushrooms and onions, in with you on this one though, disgusting.

My pops used to love pigs feet and cows tongue. So gross.
 
Habsy said:
I’ve never developed a taste for liver. Wife loves it with mushrooms and onions, in with you on this one though, disgusting.

My pops used to love pigs feet and cows tongue. So gross.
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This may be my bat, but cow tongue, when done well, is incredible.
 
Habsy said:
I’ve never developed a taste for liver. Wife loves it with mushrooms and onions, in with you on this one though, disgusting.

My pops used to love pigs feet and cows tongue. So gross.
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Tongue is incredible
 
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