Basketball Food Adventures
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You are a lot more flexible than many.
I bet if you were our house guest for a week, we would have you eating all sorts of things. When something is cooked and smells really good, it makes it easy to get over the mental barriers.
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@drgnslayr don’t like squishy meat, texture!
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Ahhhhh… you are a “texture person.”
I think I can keep you away from unpleasant textures… you probably don’t like slimy food, too… right? No urchins or raw oysters for you! And I’ll take extra care cooking the octopus so it isn’t chewy.
Mmmmmm… grilled octopus! Then soaked in lime juice and blended with some pico.
How about king crab? Lobster? Sardine?
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@drgnslayr I like lobster and clams deep fat fried! No oysters or sardines. My youngest son eats them out of a can. Smell!
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@kansas-oats I live in KCK near the MO border and downtown. I may have to look around the West Side.
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@Crimsonorblue22 There’s nothing like raw oysters. I eat them by the dozen.
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@KUSTEVE is it true what they say?
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@Crimsonorblue22 Zip in the zipper? I’ve heard that, too. I haven’t noticed anything different.
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@KUSTEVE ha ha you and @globaljaybird have to be related!
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@globaljaybird
If properly cooked, tongue is a true delicacy. The secret is to pound it first (have to know how to) and then remove the skin; it comes off pretty easily if properly pounded. Cook it until tender in your favorite sauce and eat with new potatoes or long grained rice. Works best when you have other similarly cooked meats in your plate so you can have the different flavors and textures; I like chicken and pork.
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@drgnslayr I’ve a roll of buffalo sausage in the fridge now from Burgers Smokehouse in California Mo. Feral hogs are so invasive around some of the areas of Truman lake, that you may still be able hunt them without a license. A few years back it was like that. But they are also very easily a contaminated species that you really must know how to field dress & clean them properly-kinda like bear- which can transmit trichinosis if you don’t know how to process them like me.
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@Crimsonorblue22 Is a bullfrog waterproof?!
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@ajvan There is one at 14th & Central, another at 75th & State, & another 300 N 7th. Just google-Mexican Grocery Stores KCK & there will be no shortage…may also be some down on SW Blvd.
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@jaybate-1.0 You are always filled with surprises…
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@pa_grape love tandori chicken…
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@bskeet wow. looks great.
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@globaljaybird Definition of “delicacy”: something normal people, in normal circumstances would never eat.
That said, I like to try all types of things. Some I just have come to the conclusion that is summarized in one question: “Why?”
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@Bwag he’s definitely not normal!
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“Definition of “delicacy”: something normal people, in normal circumstances would never eat.”
I like that… and it does seem to be the truth.
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@Crimsonorblue22 @globaljaybird but interesting!
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@drgnslayr @Crimsonorblue22 @globaljaybird I’ve eaten sea slugs…cause that is really what they are. I’ve eaten Durian which the Food Channel guy that eats all kinda strange stuff couldn’t stomach (and I actually can stand that, though “like” might be a too strong of a word). But really, why would you eat brains, chitlins and some animal’s male gonads unless you just had to, to survive? At that point, it’s just a matter of cultural traditions.
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@Bwag leave me out! I gag thinking about that stuff!
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Lamb brains are delicious. Very rich, too. Almost reminds me of paté. It is only the thought that freaks people out. There is some personal cultural tradition with many of these foods and myself. Sometimes that might be why I tried something early in life.
Both my parents were incredible in the kitchen. Made it easy to try new things because I trusted them. Anything can be prepared to taste special if it is prepared right, just like the very best ingredients can end up tasting horrible when the dish is screwed up.
The trust was a big deal for me.
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@drgnslayr I will almost try anything once. My wife is from Malaysia and I worked with folks all over the world at one time or another. So I’ll eat about anything. Once.
If it’s good, I’ll eat it again. Heck, I even try liver every so often when people say, “if you prepare it like x, it’s great”. Never found a way of preparation that makes it palatable! But i can eat okra now in smaller quantities. So, experimentation goes on.
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I use cast iron for cooking almost exclusively. Once it is seasoned, it is as stick free as teflon. Also it can be used outside on the grill, in the smoker or on a campfire. If you treat it properly, you will be handing it down to your kids. Get some used pans at an antique store. They are already seasoned.
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I like to use iron skillets whenever possible. My wife nags about it because I insist one of us clean it after finishing and rubbing in a bit more oil so they don’t rust.
Food taste different when cooked in iron skillets and it has excellent heat retention and balances out the heat. I also read that it infuses your food with iron. That is usually something more needed by women… but we all need our iron.
Malaysian food is very good! I have my favorite Malaysian restaurant. Yummy! When I lived abroad I had an Indonesian girlfriend. She would spend all day, from early morning, preparing to make dinner. It was a very spiritual thing in her culture. So most Indo dinners she made would include around 10 unique dishes, sometimes more.
I’d be working in my residence office and she would call me to dinner. If I even hesitated 1-minute to finish up something she would get super pissed off.
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@drgnslayr and this wasn’t who you married?
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Nope… Came back to Kansas and found the woman of my dreams!
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Wish i could share some with all of you! The good news about California is the ability to easily cook outdoors many months of the year… It’s allowed me to practice a lot, but I am still in awe of the the ribs I get back in Kansas.
Oklahoma Joes are fantastic, and the best I’ve ever had I think were down at a small bar in Williamsburg, KS called Guy & Mays. Sadly, the last time I was there was maybe 1993… I think it was about a 90 min drive from Lawrence. In fact, I think I took a girl on a date there… If you’ve ever been there, you know how bold that was. Not exactly a date kind of spot. But every time I went there, the ribs were cheap (maybe $12 /slab) and heavenly.
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Once you get the hang of cooking, then it’s like surfing the Internet–one thing leads to another.
Every trip I take at home or abroad leads me into a new kind of cooking and then makes me know the food I grew up with much better.
And once I Iearn the nuts and bolts of a cuisine (i.e., how to achieve the basic tastes of that cuisine), then I innovate my favorite dishes with new tastes.
I love writing, history, and hoops, but cooking and painting and thrift store browsing are the most regenerative activities I have found. Work is work. I really get a charge out of finding and making a new dish someone likes. I just like to cook for 2-4 persons. No dinner parties. My favorite person to cook for is me, though, on a Saturday morning, when no one else is awake. Breakfast is my favorite meal!
Skirred eggs and home made crumpets are another fav.
One little 4 inch diameter Griswold cast iron skillet pre 1950.
Melt slice of butter on skillet on low. Crack egg in. Put some diced shallot and diced bacon on top. Pecorino Romano on top. Pour Lillet or moscato in skillet barely covering exposed iron–a spoonful. Then a spoon of heavy cream on top. Then under a broiler for 1-2 minutes till the egg sets up and the cream sizzles and gets just a bit crisp. On to a plate with a crumpet buttered and jammed. Coffee or tea. Easy and awesome.
Men need to cook to make food worth eating again. When we do, it makes women take cooking seriously again!!! It makes us both better.
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Granny, Ellie Mae, Jed and I are going to cook up a mess of fried frog come Saturday. We’re almost done with the mini-wheelchairs, so our little frog friends can wheel themselves home.
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The morning after breakfast…
After Morgantown…
Fried crow in a mushroom-burgundy sauce.
Uh… smoked crow…
