GotGarlic
Chef Extraordinaire
I haven't had a good one in a long time. I love white gravy, though. My mom always made a milk gravy for the rice she made to go with fried chicken.
How about foods you've tried once or twice that you'll never eat again.
- Thread starter Linda0818
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Thank you, but I'll wait until I have tried it again. I'll try it at some resto that friends recommend for the poke. It sounds like more effort that I want to expend for something that doesn't seem to have more chance of me liking it. I doubt that I would hate it, just not be crazy about it.
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Chicken fried steak is just wienerschnitzel made with beef instead of veal. It's delicious. If you don't want a gloopy white gravy, don't put it on your steak. The resto where I have eaten was fine with serving the gravy in a small bowl, instead of on the meat. In fact, I don't remember if I even had to ask them to leave it off the meat.
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Linda0818
Head Chef
I'd never heard of Hogfish, so I just looked it up. Found this as a description:See this thread.
Poke
K-girl got me interested in poke and then the Feb 2017 Bon Appetit had several recipes so we decided to try some of them. I've also added in subs and comments for those not familiar with Asian ingredients and a few tips on going to the Asian market at the bottom. The first one we tried was...www.discusscooking.com
I also have a recipe we liked using hogfish, which is a thin, firm, white fillet that is very mild tasting, or a similar fish. It also uses jasmine rice, coconut cream (not the sweet drink stuff), jalapeno, macadamias or cashews among other things. I can post if you want.
Hogfish possess the perfect combination of flavor and texture because they're sweeter than grouper, flakier than mahi-mahi, and are also as rich as scallops.
That sounds delicious. However, the price would probably be out of my league, even if I could find it. It says it can cost $36 to $50 per pound.
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Linda0818
Head Chef
I love it smothered in the gravy. So good
It's pretty much just caught by hook and line or spear fisher people. That's why hogfish is so expensive. DH and I used to dive and would spearfish and hunt for lobster, occasionally coral crab when we found it. Their diet is tiny lobster and shrimp that they sift through the sand for on and around the coral reefs, which is the reason they have such a sweetish, mild taste. They also have wicked teeth.
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Linda0818
Head Chef
Yes, I read that they dine on mollusk-type creatures. No wonder they taste so good! And I can see the teeth, including the larger one sticking out. Yikes.
I like it all except for okra (and have never tried escargot but my husband loves it). I grew up in the south with a southern grandma and Cajun cousins, and spent a lot of time in Louisiana and SE Texas when I was young, so I have had gumbo and other stews with okra and have had it fried by people who others have stated made the very best of all of those things. YUCK.For me it's kale, okra and escargot.
With kale, I couldn't get past the disgusting bitter taste. And, with both okra and escargot, I couldn't get past the texture.
To add, I also can't do field greens. A lot of places these days use field greens for their salads (even fast food places like Wendy's) and it's just gross to me. It's a mess of stuff that resembles what I could go pick out of my back yard. And that purple stuff? What the heck even is that???
Sorry, but when it comes to salads, I'll only eat iceberg, romaine or baby spinach.
How about y'all?
Kale has to be raw or very lightly wilted and seasoned properly for me to eat it. I hate overcooked greens. I didn't find it bitter at all. Field greens are amazing in a salad and I dislike watery and flavorless iceberg lettuce. I generally will skip the salad if it's iceberg. Love baby spinach and Romaine is okay.
I am not a fan of beets myself.
I will eat canned peas but prefer frozen.
I don't even care if they come out of a can. Once peas are cooked enough to turn that khaki colour, I won't eat them.
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Linda0818
Head Chef
I love peas of any type. I'll eat them canned as well. But one of the best flavors in the world is picking pea pods straight off the vine, opening them up and digging out those beautiful green gems and popping them one by one.
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I've never overcooked peas. I warm them up with a bit of butter and salt.
Foods I hate in particular are livers, kidneys, hearts, etc. from any animal. All offal is awful lol. No sausages in natural casings allowed.
Ham I will eat diced in an omelet or in soups. I can't stand it as an entree protein or in a sandwich. Bologna hot dogs, liver wurst, ' and potted meats are all yucky. Smoked oysters (canned), anchovies, and sardines are gross.
Yams, sweet potatoes, pumpkin, and cooked carrots. Beets.
Cottage cheese and blue cheese.
Ham I will eat diced in an omelet or in soups. I can't stand it as an entree protein or in a sandwich. Bologna hot dogs, liver wurst, ' and potted meats are all yucky. Smoked oysters (canned), anchovies, and sardines are gross.
Yams, sweet potatoes, pumpkin, and cooked carrots. Beets.
Cottage cheese and blue cheese.
Marlingardener
Sous Chef
Garlic, don't tell a Texan that Texas is a mere state. They may threaten to secede again!
GotGarlic
Chef Extraordinaire
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I'm not a Texan, much less an American even, but Marlingartener, those were my exact same thoughts!
I make mine with thin sliced ribeye steak instead of the cheap steak usually used. I always have mashed potatoes and fried okra with it.
CD
The main thing with the gravy is don't make it too thick, so it becomes "gloopy," and use lots of black pepper. I've thought about making sausage gravy for it, but never actually tired it.
CD
I am a Texan and that whole notion of Texas being nation is a bit over the top, and Texas would not survive as a nation, even if it could secede.
The official state food of Texas, as declared by the State Legislature, is Chili. I would personally rank smoked brisket as number two, and CFS as third.
CD
