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Revival?

Thread Status: Hello , There was no answer in this thread for more than 60 days.
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ReefTroll

Expert Space Drummer
Apr 9, 2008
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Ok foodies, this thread is dying off a wee bit.

Now I am bringing a theme for my Saturday nights in my house that I'd been slack with, "Seafood Saturdays" and I look here a lot for some inspiration.

So what I was thinking is maybe we can make up a sort of food challenge of some sort on here? Pick a few ingredients early in the week, and whoever wants to be in it cooks up their version of a recipe using these ingredients as a base, sort of like the "Ready Steady Cook" shows?
Then we share our results with pics and info etc??
 
Just tried some smoked Mahi dip (that is commercially made) at the store. Was really good but who of y'all around smoke fish, roe, or anything from the sea and how do you plate it? I remember smoking eel and mullet in my youth but haven't ventured there lately...but might with the right inspiration. :inlove
 


Big AL, Foxfish is THE smoked fish king, if it had fin’s he can smoke it and I speak from experience when I say it’ll taste great.
 
Lends a whole new meaning to "bite me"!!!!
 
So are you suggesting we start with a fish that requires a bit of smoking Al?
 
Sorry no reply til now! I was came Chef for 20 university student in The Big Bend for Bio field trip! Great trip. Only smoking needed comes from hickory, mesquite or apple wood.:naughty

I'll PM you about the skunk that went into the girls tent at midnight!!!!rofl:head:naughty
 
agbiv said:
I'll PM you about the skunk that went into the girls tent at midnight!!!!rofl:head:naughty
Click to expand...


Al, that’s got to be worth a read, must have been mayhem for them and a good laugh for everybody else.roflroflrofl
 
Okay--I'm volunteering as Camp Chef for 20 university students on a Field Biology course at Big Bend National Park. This is my youngest daughter's final hurrah before graduation in May. It is very rugged terrain but in some of the campgrounds a few of the critters (not cougars or bears) have become VERY used to humans--skunks especially. As we set up camp I lecture the darlings that ALL smelly stuff like toothpaste, lip balm, pit stick, etc. has to go into the BEAR BOX (large metal locking cupboard). I explained that absolutely NO food can go into tents because even crumbs can attract critters. :naughty

Well...two girls (19-20 years old) who knew more than I, left tent unzipped and had a beautiful female striped skunk come in for midnight snack of trail mix and Pop Tarts. :headA least they didn't start screaming until AFTER they left the skunk in the tent.

I of course had been out for an hour but got up to assist. Rattled the tent fly and made some noise with the zipper and skunkie-poo came right out (over my feet). :martialLike I said they are VERY tame and used to humans.

Emptied out food, lectured girls in extremely condecending tone and went back to bed. Finally fell asleep after their peer's laughter died out. The other students just picked up their feet when a skunk checked under the pincnic table for scraps.

The girls were very appreciative and I am now super man. :inlove

I also rubbed in being older AND wiser--for the most part.
 
Last edited:
Reactions: island_sands, podge and devondave
Nice one Al, you know what they say mate, you can lead a horse to water but you can’t make it drink.roflroflrofl
 

love it!!!

jsut reading these two paragraphs you could move the words about a bit and it reads VERY funny indeed rofl


i like the idea of a cooking competition...

who wants to start it ?
 
Reactions: agbiv
Naughty girl :naughty--didn't realize it until you pointed it out! :blackeye I'm game--for a cooking competition. Offer to act as a judge--I have experience in that area.
 
That's what I thought!

Perhaps you could stipulate the fish or type of seafood each week, as long as its not grouper (hammour) as it's an endangered species in the Arabian Gulf (although some folks won't admit that).

There are no prizes... but I could think of some virtual of course
 
Okay here goes!

I'll read these recipes each Wednesday (here) so y'all have a week to craft your recipe. Report goes out Thurday South Central Texas time. Of course I can't watch you prepare and judge activities such as knife skills, panning, or ingredient manipulation. Likewise I can't taste YOUR creation. So these recipes will be graded on a 150 point scale:

1. 50 points for accurate ingredient list--with descriptors.

2. 75 points for description of preparation.

3. 25 points for photo of final plated dish.


Island Sands has graciously offered to chair the rewards committee. I have an idea or two to throw into the rewards ring. Sara we'll burn that bridge when we cross it.

So...in this corner we have eager commestable combatants. And in the far corner we have....

Scallops (any size) and asparagus (fresh, frozen or canned--whichever is available).

DING! Begin crafting!
 
Nice!!! didnt see this til now... so will do scallops and asparagus tomorrow night (Sunday) for dinner....
 
Make sure you submit an annotated ingredients lsit and a detaiked preperation recipe. :friday
 
aaarghhh been teaching every night this week, can i have an extension Sir?
 
Wow little time!!!! I'm off to the country over Easter, so the chances of finding a scallop will be as good as the chances of a skunk making me poo on my own feet! Hopefully back in time to have a crack though!
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