Any time you live on coast you really can't escape seafood but I'm inland so considerably rarer.
Plus I've noticed demographics can have a big effect. A lot of Italian families expect a lot of Italian restaurants etc.
A lot of folks like it out this way (Cape Cod, Massachusetts). It's much more common as a deep fried side dish than an actual meal though
This might sound silly but I would be real disappointed If I couldn't get some good cod fish at cape cod. (I don't even like cod that much but I would feel obligated.)
Catfish is popular here.
This might sound silly but I would be real disappointed If I couldn't get some good cod fish at cape cod. (I don't even like cod that much but I would feel obligated.)
You can, it often comes from other places like Maine or Canada though. Our fisheries are a mess.
I was curious as they are popular and frequent here.
Deep fried squid rings are very popular (picture an onion ring but instead of onion it is a squid).
In the States it's usually referred to as calamari, and it is pretty common. I had some very mediocre calamari as an appetizer this weekend. For Pan's reference (or anyone else in Minneapolis), it was Randle's and everything about the restaurant was mediocre. My manhattan was too sweet, some appetizers came out cold and when I ordered my burger I asked for 'medium rare' and the waiter said "We do pink or no pink." I'm glad I didn't spend $50 on a steak to get told that.
| 1 person marked this as a favorite. |
What disappointment. I have almost stopped eating outside. Paying more for eating a meal that's worse of what I'm getting at home is not for me.
And going to a fairly good restaurant at this time is out of budget for me.
There are some kinda cheap and good places but still not as cheap as eating at home ;-D
Takoyaki roulette is a fun game to play. The chef swaps the octopus with wasabi in one of the takoyakis. See who ends up with it!
We use a mixture of spicy and sweet paprika to season octopus (an adult one cut into pieces. A single one weights about 800 grams to 2 kilograms). So when you first try it you never know how spicy it is. Not quite the same.
I like mine extra-spicy.
I have a big tolerance for spicy foods, so once I had some wasabi paste only to get a friend to take it too.
I put some of it on my finger, licked it and said: «It's so sweet! It almost tastes like marshmallows!»
So she put some of it in her finger too. A lot of it. And licked it.
She was in tears and everybody laughing (she didn't cry, she just teared like cutting onions).
| 1 person marked this as a favorite. |
Yeah I'm in the hot-loving camp. I have a can of powdered hot mustard and a can of powdered wasabi on my shelf. Add mayonnaise (or water for low fat) and you have instant dipping sauce.
If that's real then I'm gladly contributing to crashing the servers.
90% of my posts are probably useless but that doesn't keep me from saying whatever comes to my mind at the time.Today I'm going back to my experiments with quinoa seeds. They are becoming increasingly popular. I tried them last week for the first time and I cooked it like I was cooking a veggie rice. It tasted good.
I'm also thinking of baking a zucchini spongecake today. But I still haven't decided how lazy I feel.
Funny you should mention quinoa. There was a friend who posted on FB this morning how he and his family tried them and hated them. I've tried them, too. I didn't like them.
Catfish is popular here.
Living in the south, it's almost a staple food... lol
It may be texture thing. And I just don't like the taste much.
Huh. I love quinoa. I cook it in the rice cooker so it's super simple to make. Which kind did you have? Red quinoa does have a bit of an aftertaste. I prefer white quinoa myself. Makes a great substitution for couscous.
It's been a long time, but I think it was red quinoa. I'd be willing to give it a second try, but no one I know around here eats it.
| 1 person marked this as a favorite. |
Red quinoa is definitely an acquired taste.
I probably wouldn't have tried quinoa either, but I have a severe wheat allergy and I was looking for a good couscous alternative. I love cooking Moroccan food, and was missing the couscous texture. Rice just wasn't the same.
There's a small Mediterranean place in the town where I live. It's in a terrible location so they don't get a lot of business, but they make really good couscous and hummus. The entree's are good, too. If they could find a better location they'd do really well, I think.
| 1 person marked this as a favorite. |
I really like quinoa. If you stir the grain before boiling it it acquires a slight nut taste.
| 1 person marked this as a favorite. |
Quinoa aside, I could really use a great big glass of orange juice right now.
| 3 people marked this as a favorite. |
I've just had dinner so I couldn't use anything but a wider belt now xD
I think I'm going to make chili for dinner tonight.
| 2 people marked this as a favorite. |
I've seen too many PBS shows on octopuses, and now I think they're too smart and cute to eat. This doesn't seem to stop me from eating pigs though. Squid seem pretty dumb though, so I have no real qualms about eating them cooked (other than being expensive).
I was raised eating Southern catfish; they're delicious lightly seasoned, dredged in cornmeal, and fried. They can be a pain to fillet though and getting barbed hurts.
I've just had dinner so I couldn't use anything but a wider belt now xD
Hmmm, belt of the gourmand aka Kirby's gluttonous girdle...
Walleye is delicious too. As is snook, bass, and red snapper.
I have realized that I don't know a lot of fish names in English...
Walleye is delicious too. As is snook, bass, and red snapper.
Never had Walleye snook, or red snapper. Would love to try them. I ate a lot of bluegills growing up, though.
| 1 person marked this as a favorite. |
Fried Perch!
| 1 person marked this as a favorite. |
Walleye is delicious too. As is snook, bass, and red snapper.Never had Walleye snook, or red snapper. Would love to try them. I ate a lot of bluegills growing up, though.
I've had walleye and bass when we went up north to visit family. Snook and red snapper are native to southern Florida in the Gulf, but now both are only allowed to caught in limited numbers during a short season. When we went to Marathon & the Florida Keys on vacation when I was maybe 8-10, we also went fishing. We were catching red snapper like crazy, maybe a dozen and a half in 45 minutes or so. That was my first time eating snapper, and when my dad taught me how to fillet a fish. I'd watched him fillet catfish before, but that was my first time filleting it myself.
| 2 people marked this as a favorite. |
I have realized that I don't know a lot of fish names in English...
I think they're just making things up. I mean, "bass," or "cod." Really?
| 4 people marked this as a favorite. |
Salmon! That's clearly made up.
Captain Yesterday fun fact: my kid's favorite poster in their room is a poster of all the different fish found in Wisconsin's rivers.
| 1 person marked this as a favorite. |
My uncle and I caught mackerel when I visited Cape Breton last year. We were getting crazy hits off a jetty. He cleaned them on the beach and we brought the fillets back to the house, dredged them in cornmeal and ate them. Absolutely fantastic
I've just had dinner so I couldn't use anything but a wider belt now xD
I went ahead and made chili. I could use that wider belt when you're finished with it.
me three! That was a damn good batch of tater-tot hot dish!
I might need that recipe.. lol
|
| 4 people marked this as a favorite. |
me three! That was a damn good batch of tater-tot hot dish!I might need that recipe.. lol
Its real simple.
Bag of tots.
1 lb. ground beef
1 lb bag of shredded cheddar (or whatever cheese(s) you like)
Vegetables. Bag of frozen or as more folks prefer two cans of mixed. (I like to go to the store and grab produce 1-2 times a week. So I use fresh stuff I chop up. Typically peas, corn, carrots, mushrooms, etc.)
Two cans of cream of mushroom, celery, or chicken soup.
Directions:
1.Brown hamburger on stove top.
2.Add browned hamburger and vegetables to cookware. (I use a 4 qt cast iron dutch oven)
3.Pop open cans and add cream of mushroom/celery/chicken. (I used to go straight mushroom but I found its interesting to try combos of any cream style soups.)
4. Add tots and cheese to top of ingredients.
5. Set oven to 350 (375 if you like things more crispy!) and bake for 1 hour.
6. Scoop onto plate and enjoy. (I like to use ketchup and mustard on top!)
*I make this for my fiancé and I. We get two meals out of it so its good to go for a family of four.
I may use that as well, sounds like a good, cheap meal(s) for a single college-aged guy
Do the tater tots have to be unfrozen first.
I'm assuming not as you're cooking it for an hour. :-)
Excellent. Thanks, Pan!
|
|
| 1 person marked this as a favorite. |
The recipe is super forgiving if you want to play around with it. I usually toss in the tots frozen and let them bake. I have on occasion fried them quick in a pan to get them extra crispy. All depends on if you want to make it more or less work. Same with ingredients you can add or subtract and make it as cheap or spendy as you want. Enjoy!