Wow. I brought some one out of lurk mode? Cool, I have never done that sort of thing before. I should win a prize of some sort. Or, atleast a shiny silver button with the words “Fine Job” somehow inscripted.
I think I kind of have a love/hate thing going with garlic. I really like the cheesy garlic bread I get from the local pizza place. But, I don’t like garlic when there is so much that i can really taste it. When it gets to be that much, it is like onions, I just leave it alone. So, in the past, I have just left garlic out of the equation entirely. To err on the side of caution. Now, I have tried putting small amounts of garlic in, and I enjoy the hint. I am just afraid of putting too much in. Then the world might come apart at its seams. And spit out Sam Kinison into my living room. He seems like the kind of afterlife visitor who would leave stains you could never get out.
Since I am not a big fan of seafood and fish I think P’s next forage to the wild side should include some exotic meats like ostrich, very yummy, some buffalo or even some wild game like elk.
Ostrich, BTW, is sooooo much better than chicken or turkey. It has a texture much like beef and is tender and better for you than beef.
Anyhow P, just a thought for your next need to venture upon cooking outside the can.
For my school lunches from sixth grade through the end of high school, I had a tuna fish sandwich for lunch almost every single day. My mom would occasionally ask me if I wanted to try something different, and I would refuse. I had already found the perfect sandwich, and there was no reason to stray from the path of righteousness.
Here’s an easy one that I and Mr. Pug go ga-ga over:
Cut some scallops into small pieces, poach them a moment or two in heavy cream with a bit of salt and cayenne pepper. Spoon cream and scallops over cooked fettucine, and toss. The cream will be a little thin to be a sauce at first, but somehow it magically thickens up as the pasta cools down a bit. Excellent with a simple starter of a sliced tomato, basil and olive oil salad.
OK, complete stereotypical male on normal cooking basis.
I can bake, I just can’t cook.
But instead of buying a week’s supply of tombstone pizza’s this week, I got some interesting stuff. The only one I don’t have a clue how to cook is the Marlin Steak.
Ummm… Do I broil this, pan fry it, with what suggested additional ingredents and how do I know when it’s properly done? Does it cook like fisk, so try for white in color, flakes easily, or more meat like, so cut into it and check for what’s still pink?
I’m thinking of having it tonight, so a quick reply would be wonderful, otherwise, respond anyway, 'cause I might try it again if this works out.
the only time I regret living in Colorado is when someone starts posting seafood threads. I got so tired of paying 35 bucks for an dry old old hunk of swordfish, I gave up looking. Oh well at least pretty soon I can start catching and grilling trout :).
Any far as culinary escapades go, if you decide to take a break from swimming stuff and start looking for under-apreciated land dwellers I would suggest you consider pheasant. One of the most incredible pieces of meat you can get.
the only time I regret living in Colorado is when someone starts posting seafood threads. I got so tired of paying 35 bucks for an dry old old hunk of swordfish, I gave up looking. Oh well at least pretty soon I can start catching and grilling trout :).