Fried clams from Kelly's Roast Beef
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What Are You Eating Right Now!!!
- Thread starter sackoweed
- Start date
cows have clams? i knew about bulls and oysters...
You went to a roast beef joint and got clams?. I like clams but sounds weird to me.you must be in the upper east coast
well, it's Doober, so...
and a glass of cold milk...Just made a new batch of choc biscuits.
I´ll be munching some of these once they´ve cooled off a little more
Cuddles
Well-known member
I still had a korean pear left over and used half of it to make some bulgogi. I marinated it for about 6-7 hours. I intended to leave it overnight but couldn´t resist and cooked it anyway.
OMG it was sooooo delicious and I ate far too much of it. I never eat this late but like I said it was just tooo good!
I still got plenty for tomorrow though, phew
OMG it was sooooo delicious and I ate far too much of it. I never eat this late but like I said it was just tooo good!
I still got plenty for tomorrow though, phew
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Green Squall
Well-known member
@shithawk420 Have you tried making tea with the kratom? I use a miniature crockpot and brew it for half a day along with fresh lemon juice (any citrus will work.) Then it stored in empty water bottles. I try to keep it to only a few times a week because if used on a regular basis, I feel it loses that energizing effect and makes you dead tired, perhaps from the alkaloid buildup in the body.
i didnt know you could brew it in a tea.ill have to try this.i actualy just bought some limes.what measurements you use? I think I got at least an ounce of kratom.you don't boil it do you? Just let it seep?
moose eater
Well-known member
Organic salad with a variety of veggies, homemade Caesar dressing, and crispy sweet chipotle chicken wings.
dang moose.you gotta share the dressing recipe please.unless its secret
moose eater
Well-known member
No problem 'hawk.
Without checking my notes, so relying on a very tired and moderately stoned memory...
In a bowl or decent-size storage container of your choosing, mix/whisk: (bearing in mind that there's few things I actually bother to measure):
2 to 3 tsp Worcestershire sauce
1 TBSP decent Dijon mustard
about a 1/4 cup of lemon juice (you might prefer just a tiny bit extra).
5 or so good sized garlic cloves, minced fine or pressed.
1/2-tsp ground pepper
1/2 tsp sea salt
a bit less than 1 TBSP anchovie paste, or make your own by being morbidly cruel to canned anchovies (I prefer the paste; besides, it can double as a bait enhancement substance when fishing).
After whisked (and if you want to live dangerously), 1 or 2, or so whipped egg yolks added, (though I leave that out)
add the whisked mixture to about 2 cups of good quality mayonnaise (no cheap miracle whip or the like).
blend this in thoroughly.
Then add about 1/2 to 3/4 cup of a good quality, grated (preferably fresh) parmesan cheese.
Stir it up, and apply according to taste.
It sometimes turns out a bit tangy, but my wife likes it a lot.
Lately, after the dressing's on the salad, I've been shaving some Gran Reserva Iberico cheese around the top, and crumbling 4-5 Crunchmaster flax seed and quinoa crackers on top for croutons.
You can add garlic-sauteed shelled shrimp, and/or blackened strips of boneless chicken breast for the full meal deal. Decent imitation (or real) crab works too.
I'll check tomorrow to make sure I didn't leave anything out, if I remember to. But I think that's complete..
Without checking my notes, so relying on a very tired and moderately stoned memory...
In a bowl or decent-size storage container of your choosing, mix/whisk: (bearing in mind that there's few things I actually bother to measure):
2 to 3 tsp Worcestershire sauce
1 TBSP decent Dijon mustard
about a 1/4 cup of lemon juice (you might prefer just a tiny bit extra).
5 or so good sized garlic cloves, minced fine or pressed.
1/2-tsp ground pepper
1/2 tsp sea salt
a bit less than 1 TBSP anchovie paste, or make your own by being morbidly cruel to canned anchovies (I prefer the paste; besides, it can double as a bait enhancement substance when fishing).
After whisked (and if you want to live dangerously), 1 or 2, or so whipped egg yolks added, (though I leave that out)
add the whisked mixture to about 2 cups of good quality mayonnaise (no cheap miracle whip or the like).
blend this in thoroughly.
Then add about 1/2 to 3/4 cup of a good quality, grated (preferably fresh) parmesan cheese.
Stir it up, and apply according to taste.
It sometimes turns out a bit tangy, but my wife likes it a lot.
Lately, after the dressing's on the salad, I've been shaving some Gran Reserva Iberico cheese around the top, and crumbling 4-5 Crunchmaster flax seed and quinoa crackers on top for croutons.
You can add garlic-sauteed shelled shrimp, and/or blackened strips of boneless chicken breast for the full meal deal. Decent imitation (or real) crab works too.
I'll check tomorrow to make sure I didn't leave anything out, if I remember to. But I think that's complete..
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Lunch
dang moose.i had no idea.maybe ill just stick to the jar stuff for now lol im surprised there was anchovies in there.can i ask how you learned to make it?
also looking good Herman!is that raw beef?looks like it could be salmon too
also looking good Herman!is that raw beef?looks like it could be salmon too
RobFromTX
Well-known member
Is that tomato paste or uncooked ground beef?
Yes, I think in english it is raw beef, in german "Hackepeter", fruit salad and two pieces bread with cheese.
I can´t translate hackepeter(mince?), but a very strange kind of it is the Hackigel. Hackhedgehock.
I can´t translate hackepeter(mince?), but a very strange kind of it is the Hackigel. Hackhedgehock.
Is this the same as mett?
We have steak tartar in USA...not many places have it. Pretty sure it's raw
moose eater
Well-known member
Difference in food safety between steak and burger is how long the meat beneath the outer protective tissue has been exposed to air.
I believe steak tartar is raw strips of seasoned steak, so the protective layers and tissue haven't typically been exposed to air that long..
Burger runs a bit higher risk of food troubles, due to the time in which it's been more exposed to air via the grinding process.
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