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Food, Glorious Food

Kid Carsey Apr 15 2007 11:24 AM

Food, glorious food! Hot sausage and mustard! While we're in the mood -- Cold jelly and custard! Pease pudding and saveloys! What next is the question? Rich gentlemen have it, boys -- In-di-gestion! Couldn't find the last thread, it musta slid off. My new favorite weekend lunch is farm-raised catfish on a hero roll with equal parts of mayo and Goya Salsa Verde and some cayenne pepper. Sliced tomato, lettuce, and red onion. Bottle of Grolsch optional, but recommended.

cooby Apr 15 2007 03:41 PM

There is nothing, but nothing, better than catfish. I salute your sandwich!

Kid Carsey Apr 15 2007 05:18 PM

Used to catch and eat one or two a year in a silty end of a lake in a park near my home in the 70's before they figured out that bottom feeders were feeding on god-knows-what. I figure if I make it to sixty, I'm beating the odds. The farm raised stuff is the perfect freakin' food. I've been getting farm raised mussels from Canada that are also the bomb.

Nymr83 Apr 15 2007 05:55 PM

there are catfish in a few ponds here on Staten Island....care to try your luck?

Kid Carsey Apr 15 2007 06:30 PM

I wouldn't even eat a hottie from Staten Island. (did I just type and submit that?)

Johnny Dickshot Apr 15 2007 08:09 PM

I ate perch from Pathmark today.

Giant Squidlike Creature May 16 2007 02:36 PM

Squid eats orange ruffies and hokies!

Kid Carsey Jun 16 2007 12:16 PM Edited 1 time(s), most recently on Jun 16 2007 12:39 PM

Got a beautiful slab of monkfish today marinatin' in the fridge ... Try this, it's really good grilled in one of those fish holder thingies: 1/3 cup white balsamic vinegar (you can use dark, I've grown fonder of the white - less bite) 1/4 cup fresh lemon juice 2/3 cup extra-virgin olive oil 5 pressed garlic cloves (or minced if you don't have a press) A heavy teaspoon of anchovies paste (if you don't like anchovies, put it in anyway) A heavy teaspoon of drained capers 3 chopped scallions (white part only) Some fresh chopped parsley (not too much) Fresh black cracked pepper and sea salt (adjust to what you like) Whisk this together in a glass dish and marinate the fish on the darker inside part for about an hour and a half and then flip it to the outside part down for about two and a half hours. If ya don't want to grill it, it can be baked in the same dish or broiled (make sure you got good Pyrex if you're gonna go from fridge to oven though or you may make a mess) and remember the marinade will intensify in the heat.

A Boy Named Seo Jun 16 2007 12:22 PM

Be careful, man. [url=http://www.fda.gov/bbs/topics/NEWS/2007/NEW01639.html]FDA Warning on Mislabeled Monkfish[/url]. Make sure it's this beautiful creature... And not the other one.

Kid Carsey Jun 16 2007 12:31 PM

They are cute, aren't they? If my fishmonger kills me, I'm gonna kick his ass.

A Boy Named Seo Jun 16 2007 01:14 PM

They're pretty disgusting looking creatures. You get a whole one or some fillets? The recipe sounds dee-lish.

seawolf17 Jun 16 2007 01:36 PM

Wait a minute. You would eat that? On purpose, and not on a dare? Yowza. Give me a good ol' cheeseburger any day. edit: Dammit. I'm Bobby Bonilla. Now my next fifty posts have to come up in a big spot and ground out weakly to third.

Willets Point Jun 18 2007 10:02 AM

seawolf17 wrote: edit: Dammit. I'm Bobby Bonilla. Now my next fifty posts have to come up in a big spot and ground out weakly to third. You could play for the current Mets squad as well.

A Boy Named Seo Jun 18 2007 10:21 AM

How'd the monkfish come out? Leave the head on?

Nymr83 Jun 18 2007 11:12 AM

is this the same poison fish that Homer Simpson ate?

Kid Carsey Jun 18 2007 11:48 AM

Seo: >>>How'd the monkfish come out? Leave the head on?<<< Came out really good, the marinade is foolproof. I didn't get a whole fish. It's also really good for fish kabobs marinating the whole kabob with your dense fish of choice like swordfish, tuna, or even shrimps. The marinade is adapted from this book which I've been using for ten years (it's falling apart and the cover is different but I'm sure this is basically the same book.)

cooby Jun 18 2007 08:34 PM

Wow, gross