oh wow. Is that mayo and relish - my two least favourite tastes and food smells in the world - mixed together?
Actually, mayo mixed with relish is literally this:
Which I will totally rock on a New England fried seafood plate.
I don't mind relish and I don't mind mayo, yet I find tartar sauce disgusting. The only thing fried seafood needs is hot sauce of the tabasco or better variety.
b/w
plaese to share achiote paste recipe other than the one of Robert Rodriguez explaining how to make it on a dvd extra from one of his movies, for the purpose of perfecting cochinita pibil skillz.
HarveyCanal"a distraction from my main thesis." 13,234 Posts
I don't really like mayo, except on leftover turkey sandwiches as mentioned earlier, but tartar sauce is a MUST with some fried catfish.
plaese to share achiote paste recipe other than the one of Robert Rodriguez explaining how to make it on a dvd extra from one of his movies, for the purpose of perfecting cochinita pibil skillz.
The recipe's at home???I'll hook it up this weekend. It requires a mortar and pestle though. Annatto seeds are like rocks and just laugh at conventional grinding techniques. I had a plastic spice grinder that literally broke apart in my hands rather than grinding the annatto.
plaese to share achiote paste recipe other than the one of Robert Rodriguez explaining how to make it on a dvd extra from one of his movies, for the purpose of perfecting cochinita pibil skillz.
The recipe's at home???I'll hook it up this weekend. It requires a mortar and pestle though. Annatto seeds are like rocks and just laugh at conventional grinding techniques. I had a plastic spice grinder that literally broke apart in my hands rather than grinding the annatto.
I use a coffee grinder after I tried using a stone mortar and pestle and the pestle lost.
plaese to share achiote paste recipe other than the one of Robert Rodriguez explaining how to make it on a dvd extra from one of his movies, for the purpose of perfecting cochinita pibil skillz.
The recipe's at home???I'll hook it up this weekend. It requires a mortar and pestle though. Annatto seeds are like rocks and just laugh at conventional grinding techniques. I had a plastic spice grinder that literally broke apart in my hands rather than grinding the annatto.
I use a coffee grinder after I tried using a stone mortar and pestle and the pestle lost.
Intense. Achiote is a labor of love. But you can't make al pastor without it.
HarveyCanal"a distraction from my main thesis." 13,234 Posts
DB_Cooper said:
But you can't make al pastor without it.
Sounds like you got a good thing going, but I strongly disagree.
But hey, don't y'all be dissing horseradish on my watch. What would oysters on the half shell be without it?
better. If you need to put "cocktail sauce" on raw oysters, you might need to get some better oysters.
The other day a friend of mine pointed out that oysters are still alive when you eat them (unless cooked). It blew my mind a little bit. But I'm still going to eat them.
But hey, don't y'all be dissing horseradish on my watch. What would oysters on the half shell be without it?
better. If you need to put "cocktail sauce" on raw oysters, you might need to get some better oysters.
I don't think Harvey is putting cocktail sauce on his oysters. Every reputable Oyster bar I have been to always has a jar of raw horseradish on the table. A dollop of raw horseradish, a squirt of lemon.
I find it hard to believe people eat horseradish with oysters and have never seen it served that way, I sometimes have it with beef though.
Really? In my experience ,It is hard to find a place that serves oysters in the south without horseradish readily available.
horseradish is not the New England way, or at least I've never seen it served anywhere. Usually it's cocktail sauce or some kind of vinaigrette, along with lemon & tabasco.
horseradish and saltines? seems like the oyster would get lost in the middle...
Pretty much. I might also fuck with a touch of champagne-vinegar shave-ice if it's that kind of party, but yeah, that's that shit right there.
In coastal Carolina, the swells just throw their oyster shells in a heap out in their yard, with the size of your pile connoting your status. Trip and Ashley n' 'nem in some dogged deck shoes and grinning from atop like daddy's little extra-paid Tenzing Norgays on some "So, how was y'all's season?" We went to a party at some judge's place one time (don't ask), and duke had like four five-foot piles, a six-footer out back by the dock, plus a motherfucking oyster-shell driveway. AIl shellfish everything. Oh, what--that smell? That's the smell of money.
I never really had it like that, though--the functions I went to were usually in some parking lot, and were all about a 4'x8' piece of plywood with a square cut out of the middle, laid across two sawhorses and with some rudimentary condiments on top and a garbage drum underneath the hole. Here's a knife, here's a glove, here's a dude dumping a zinc tub of oysters, now go for yourself like Kenny Smith. Beers are over there, but don't be gone long lest your spot get got. One time I overdid it (holmes) and barfed discreetly but prodigiously beside an otherwise immaculately restored Packard. I felt like I was birthing a mermaid from my throat. Shit was horror-show.
Regional variations aside, I've found one constant when it come to eating oysters: No eye contact. Ever.
Pretty much. I might also fuck with a touch of champagne-vinegar shave-ice if it's that kind of party, but yeah, that's that shit right there.
In coastal Carolina, the swells just throw their oyster shells in a heap out in their yard, with the size of your pile connoting your status. Trip and Ashley n' 'nem in some dogged deck shoes and grinning from atop like daddy's little extra-paid Tenzing Norgays on some "So, how was y'all's season?" We went to a party at some judge's place one time (don't ask), and duke had like four five-foot piles, a six-footer out back by the dock, plus a motherfucking oyster-shell driveway. AIl shellfish everything. Oh, what--that smell? That's the smell of money.
I never really had it like that, though--the functions I went to were usually in some parking lot, and were all about a 4'x8' piece of plywood with a square cut out of the middle, laid across two sawhorses and with some rudimentary condiments on top and a garbage drum underneath the hole. Here's a knife, here's a glove, here's a dude dumping a zinc tub of oysters, now go for yourself like Kenny Smith. Beers are over there, but don't be gone long lest your spot get got. One time I overdid it (holmes) and barfed discreetly but prodigiously beside an otherwise immaculately restored Packard. I felt like I was birthing a mermaid from my throat. Shit was horror-show.
Regional variations aside, I've found one constant when it come to eating oysters: No eye contact. Ever.
Comments
But hey, don't y'all be dissing horseradish on my watch. What would shrimp cocktail and oysters on the half shell be without it?
Also kills it on certain beef dishes. :beerbang:
lol - I like eggplant! I like Hennessy! I am not whisking the two together!
Yes...no to tartar sauce as well. This whole smearing fish in whipped up eggs activity is really weird lol
I don't mind relish and I don't mind mayo, yet I find tartar sauce disgusting. The only thing fried seafood needs is hot sauce of the tabasco or better variety.
b/w
plaese to share achiote paste recipe other than the one of Robert Rodriguez explaining how to make it on a dvd extra from one of his movies, for the purpose of perfecting cochinita pibil skillz.
The recipe's at home???I'll hook it up this weekend. It requires a mortar and pestle though. Annatto seeds are like rocks and just laugh at conventional grinding techniques. I had a plastic spice grinder that literally broke apart in my hands rather than grinding the annatto.
I use a coffee grinder after I tried using a stone mortar and pestle and the pestle lost.
Intense. Achiote is a labor of love. But you can't make al pastor without it.
Sounds like you got a good thing going, but I strongly disagree.
I know it's the subject of heated debate, and I respect the opposing philosophy, but for me it's the heart and soul of al pastor.
Actually, you're right. For some reason I was thinking you meant you were putting some sort of cream sauce on your al pastor tacos.
This stuff is amazing and totally different to some of the nasty shit that is sold as mayo.
The other day a friend of mine pointed out that oysters are still alive when you eat them (unless cooked). It blew my mind a little bit. But I'm still going to eat them.
+1
vile stuff.
fresh gulf oyster w/a little horseradish & ketchup + a squeeze of lemon juice, all on top of a saltine?
nothing better.
I don't think Harvey is putting cocktail sauce on his oysters. Every reputable Oyster bar I have been to always has a jar of raw horseradish on the table. A dollop of raw horseradish, a squirt of lemon.
Gulf oysters are OK, but the cold water jammies are where it's at.
Really? In my experience ,It is hard to find a place that serves oysters in the south without horseradish readily available.
horseradish with the au jus is standard procedure with prime rib. that's pretty much it for me.
horseradish is not the New England way, or at least I've never seen it served anywhere. Usually it's cocktail sauce or some kind of vinaigrette, along with lemon & tabasco.
horseradish and saltines? seems like the oyster would get lost in the middle...
Explaining Oyster Culture to Americans
:shreddin_it:
In coastal Carolina, the swells just throw their oyster shells in a heap out in their yard, with the size of your pile connoting your status. Trip and Ashley n' 'nem in some dogged deck shoes and grinning from atop like daddy's little extra-paid Tenzing Norgays on some "So, how was y'all's season?" We went to a party at some judge's place one time (don't ask), and duke had like four five-foot piles, a six-footer out back by the dock, plus a motherfucking oyster-shell driveway. AIl shellfish everything. Oh, what--that smell? That's the smell of money.
I never really had it like that, though--the functions I went to were usually in some parking lot, and were all about a 4'x8' piece of plywood with a square cut out of the middle, laid across two sawhorses and with some rudimentary condiments on top and a garbage drum underneath the hole. Here's a knife, here's a glove, here's a dude dumping a zinc tub of oysters, now go for yourself like Kenny Smith. Beers are over there, but don't be gone long lest your spot get got. One time I overdid it (holmes) and barfed discreetly but prodigiously beside an otherwise immaculately restored Packard. I felt like I was birthing a mermaid from my throat. Shit was horror-show.
Regional variations aside, I've found one constant when it come to eating oysters: No eye contact. Ever.
:killin_it:
Oh. My. Word.
generally speaking, with:
horseradish
pepper sauce
lemon
vodka
=
bliss
With oysters? Agreed. But with grilled cheese? Ketchup is so necessaire .