Discussion in 'The Water Cooler' started by Fix, Dec 17, 2018.
Kinda making me hungry for some mussels.
Grouper, halibut, Tuna (rare), Hamachi, cod, orange roughy, salmon, trout (rainbow or brookies over browns)
I love my wife but this is the first time I will spend a night or two alone in the house. Serenity now. I am going to get home friday put on my packer zubas order delivery and drink peanut butter whiskey.
That is a huge accomplishment. Nice work!
Be out in the Gulf fishing for grouper and roughy in the AM.
Fried deer back strap with bacon. Simple but delicious !!!
Moose backstrap, eggs and potatoes at dawn, in the Rockies, cooked over an open fire was very high up in my list of all time best breakfasts
Drink it is a warm glass. Its amazing that way
Never tried it warm, usually with ice on or in a glass with ice-cream.
has she picked a college or has a college picked her. Vermont????????????
In a warm glass it is like silk. Try it once. I have also had it with chocolate liqueur and it was good
God I love moose...
Never had grouper. And halibut was frozen.
It sucks living up here and trying to get fresh fish without having to take out a loan for overnight delivery.
Grouper is really good.
Didn't catch any of those today or much of anything else. Except my daily limit of Yuengling!
Were you out on a charter or kayak or wade fishing?
Grouper is my favorite fish to grill. I love grilled lemon garlic grouper with venison medallions.
Try it blacked, on a great bun, good lettuce and fresh tomato... Best on a hot day with a cold beer.
I prefer not on a bun but open to lettuce and tomatoes. I do not eat battered fish or fish on a bun. I mean I will but try to avoid it oil and bread not good.
Yeah, I forgot. Decent places can do blackened seasoning, but grill the fish. Even a steak is good, but the cool lettuce and fresh tomato with the spice... Mmmmm
Years ago I worked at a lil restaurant in Jackson Hole WY called the Howling Coyote. We did a Blackened Salmon and a Blackened Prime Rib. Both were offed as a platter or a big sammie with a couple of different sauce options and a solid run thru the garden. They were done in a giant cast iron and that thing got a major work out at every service.
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