Culinary Thread

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monchavo
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Culinary Thread

Postby monchavo » Sun May 08, 2016 2:15 am

I am interested in trying crocodile. Anyone tried it?
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Re: Culinary Thread

Postby Ancient Mariner » Sun May 08, 2016 8:34 am

Yup, taste like wild chicken. We had bear at a Russian restaurant in Helsinki last night.
Tasted like wild shite, very expensive wild shit, but they set fire to it at the table. Ended up with very expensive, burnt wild shit. :roll:
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Re: Culinary Thread

Postby monchavo » Sun May 08, 2016 12:38 pm

Lesson learned I guess.
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Re: Culinary Thread

Postby Ancient Mariner » Sun May 08, 2016 12:51 pm

Lesson learned I guess.
Yupp again. Never listen to hotel concierge. They are full of shit too. I should know by now, but I was trying to please SWMBO.
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Re: Culinary Thread

Postby Ancient Mariner » Sun May 08, 2016 12:57 pm

At the Helsinki airport now watching myriads of little Finnair Airbus. Like watching swarms of mosquitos. Will be flying a A319 to OSL.
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Re: Culinary Thread

Postby monchavo » Sun May 08, 2016 1:35 pm

I know it's wrong but I really want to try penguin.
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Re: Culinary Thread

Postby flyboy2548m » Sun May 08, 2016 2:08 pm

Haven't hat croc, but had gator at a high-line steakhouse in Tampa. Wasn't bad, but wasn't anything special either...
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Re: Culinary Thread

Postby monchavo » Sun May 08, 2016 2:19 pm

Haven't hat croc, but had gator at a high-line steakhouse in Tampa. Wasn't bad, but wasn't anything special either...
So, a sort of "take it or leave it" kind of thing? a "meh" even?
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Re: Culinary Thread

Postby flyboy2548m » Sun May 08, 2016 2:22 pm

So, a sort of "take it or leave it" kind of thing? a "meh" even?
Closer to "meh", I suppose. Basically expensive chicken fingers.
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Re: Culinary Thread

Postby Not_Karl » Sun May 08, 2016 11:04 pm

very expensive wild shit, but they set fire to it at the table.
Well, if I'm paying a premium price for shit, I expect it at least to be dangerous and spectacular premium priced shit...
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Re: Culinary Thread

Postby Ancient Mariner » Mon May 09, 2016 7:31 am

very expensive wild shit, but they set fire to it at the table.
Well, if I'm paying a premium price for shit, I expect it at least to be dangerous and spectacular premium priced shit...
I suppose bears are dangerous, never met any, but they sure are expensive shit.
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Re: Culinary Thread

Postby flyboy2548m » Mon May 09, 2016 2:57 pm

I suppose bears are dangerous, never met any, but they sure are expensive shit.
Per
Flygirl is originally from a homestead in Alaska (no kidding) where bears are very common. Even there bears aren't hunted for food, since they're not particularly good eating. They do make bear bacon and bear ham, since the meat is of generally pork-like consistency.
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Re: Culinary Thread

Postby Ancient Mariner » Mon May 09, 2016 4:58 pm

I suppose bears are dangerous, never met any, but they sure are expensive shit.
Per
Flygirl is originally from a homestead in Alaska (no kidding) where bears are very common. Even there bears aren't hunted for food, since they're not particularly good eating. They do make bear bacon and bear ham, since the meat is of generally pork-like consistency.
The meat was not all that bad on taste, but some of the pieces were tougher than old Texas boots, probably due to not being matured sufficiently.
I have a few hunter friends that will invite us to dinner whenever they kill some poor animal, and game need time, or so they say.
The Finnish bear was more like fresh road kill, even though it was supposed to be the best, and most expensive piece.
We've had bear paws a couple of times in China. Delicious!
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Re: Culinary Thread

Postby monchavo » Mon May 09, 2016 11:15 pm

I had some phenomenally tasty mutton in a Mongolian restaurant in Shenyang, in northern china. Really tasty. Mutton is not fancy but the environment and the whole process was highly enjoyable. Oh, that and the -21 c temperatures. Yeah.
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Re: Culinary Thread

Postby 3WE » Mon May 09, 2016 11:24 pm

May I go off topic and ask if anyone has good Cajun-style crayfish (crawfish) boiling recopies?

I have achieved "above average", but have yet to equal the awesome super genius crawfish cooker I encountered at a BP station in Southeast Mississippi, (Estatos Unidos del America) several years ago.

...and hopefully you are aware- this food is a spin off from rice production!
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Re: Culinary Thread

Postby Not_Karl » Tue May 10, 2016 3:27 am

very expensive wild shit, but they set fire to it at the table.
Well, if I'm paying a premium price for shit, I expect it at least to be dangerous and spectacular premium priced shit...
I suppose bears are dangerous, never met any, but they sure are expensive shit.
Per
I meant the dangerousness and spectacularness of having it set on fire at the table :twisted: .
May I go off topic
no
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Re: Culinary Thread

Postby PurduePilot » Tue May 10, 2016 6:35 am

Kangaroo steak was far better than alligator or shark...

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Re: Culinary Thread

Postby Ancient Mariner » Tue May 10, 2016 8:27 am

Well, if I'm paying a premium price for shit, I expect it at least to be dangerous and spectacular premium priced shit...
I suppose bears are dangerous, never met any, but they sure are expensive shit.
Per
I meant the dangerousness and spectacularness of having it set on fire at the table :twisted: .

Not as dangerous as a waste of perfectly drinkable alcohol. :evil:
May I go off topic
no

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Re: Culinary Thread

Postby Rabbi O'Genius » Tue May 10, 2016 12:47 pm

I cooked some wild boar ribs on the Texas Smoker barbecue last week. Does that count?
I didn't take any pics of the event, but here is the venerable "pit".
Barbecue.jpg
Barbecue.jpg (1.86 MiB) Viewed 11306 times
Very tasty, surprisingly tender, and went rather well with the 2012 Gigondas.
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Re: Culinary Thread

Postby 3WE » Tue May 10, 2016 1:08 pm

May I go off topic
no
Sounds like we enlightened internationals have a certain xenophobia regarding Southern US kwizeen.
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Re: Culinary Thread

Postby Ancient Mariner » Tue May 10, 2016 1:20 pm

I cooked some wild boar ribs on the Texas Smoker barbecue last week. Does that count?
I didn't take any pics of the event, but here is the venerable "pit".

Barbecue.jpg

Very tasty, surprisingly tender, and went rather well with the 2012 Gigondas.
That's a serious piece of kit. 8-)
My new, and still unused 57cm Weber pales in comparison and I feel inadequate. :oops:
Per

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Re: Culinary Thread

Postby Ancient Mariner » Tue May 10, 2016 1:23 pm

May I go off topic and ask if anyone has good Cajun-style crayfish (crawfish) boiling recopies?

I have achieved "above average", but have yet to equal the awesome super genius crawfish cooker I encountered at a BP station in Southeast Mississippi, (Estatos Unidos del America) several years ago.

...and hopefully you are aware- this food is a spin off from rice production!
Forget Cajun, boil them with dill, cool 'em, suck 'em, eat 'em and make sure you have plenty of bread and white wine. And then some more white wine, and then some cognac. Enjoy!
Per

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Re: Culinary Thread

Postby 3WE » Tue May 10, 2016 1:57 pm

May I go off topic and ask if anyone has good Cajun-style crayfish (crawfish) boiling recopies?

I have achieved "above average", but have yet to equal the awesome super genius crawfish cooker I encountered at a BP station in Southeast Mississippi, (Estatos Unidos del America) several years ago.

...and hopefully you are aware- this food is a spin off from rice production!
Forget Cajun, boil them with dill, cool 'em, suck 'em, eat 'em and make sure you have plenty of bread and white wine. And then some more white wine, and then some cognac. Enjoy!
Per
I appreciate the multicultural parallels there...

Substitute beer for your multi-alco-beverages, and hot sauce for dill, corn and potatoes for bread, and we're 95% there.

Still, it sounds as though you have not experienced the gourmet stuff sold from various obscure, sundry, roadside vendors.
Commercial Pilot, Vandelay Industries, Inc., Plant Nutrient Division.

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Re: Culinary Thread

Postby Rabbi O'Genius » Tue May 10, 2016 2:10 pm

..........stuff sold from various obscure, sundry, roadside vendors.
I recall devouring a huge pile of them in a cheap and cheerful Louisiana eatery - no plates, or cutlery, just newspaper covering the table, and washed down with Abita amber.
......never send to know for whom the bell tolls; it tolls for thee. – John Donne

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Re: Culinary Thread

Postby Rabbi O'Genius » Tue May 10, 2016 3:22 pm

I recall devouring a huge pile of them in a cheap and cheerful Louisiana eatery - no plates, or cutlery, just newspaper covering the table, and washed down with Abita amber.
Much like in this article, which also contains a recipe for 3WE

https://brunchner.wordpress.com/tag/crawfish-boil/
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