Quote from: kopfjäger on February 21, 2011, 11:08:12 PM
"The Filet"

I say YUM!!!

Chicken feet anyone? 

These uncooked look yumma humma fright night.

Quote from: kopfjäger on February 21, 2011, 11:08:12 PM
"The Filet"

*Bragging alert*

Two Saturdays ago my wife and I went to the harbor to get some live spider crab. She asked the crab guy when prawn season starts. He said "Mattie brought in the first catch today! His boat is right there. Go talk with him, tell him I sent you over." Mattie is the only guy that fishes for the local spot prawns. The vast majority of his catch is sold to local high-end restaurants. Very rarely they have some at the harbor fish market. They are sold fresh. Very fresh. Live, in fact. we went to talk to Mattie.

He was a really nice guy. Gave us his number and said that we could place an order with him and he would reserve what we wanted for us to pick up directly from the boat. And he'd sell directly to us for $12.50/lb instead of the $20/lb at the market. Score!

He also said that he had just dropped off his catch at the market so they may still have some. The total catch for the first week of the season: 12 pounds. And we got 1.5 pounds of it. Still alive and twitching. SCORE! The things taste like sweet little lobsters. Sucking the heads out of these things is an experience akin to sucking the marrow out of osso bucco.

Having an in for the local spot prawns makes us very very happy.

sac

Quote from: Timmy Tucker on February 21, 2011, 02:24:32 PM
I have that book, but have never cooked out of it. Let us know what you recipe you cooked and how it was. So many cookbook recipes aren't worth a shit, it'd be nice to have a guinea pig for once.

I thought I was the only one who wanted to try one of those delectable looking creatures.......

http://www.pbase.com/image/51725385

Quote from: rgramjet on February 23, 2011, 04:36:36 PM
I thought I was the only one who wanted to try one of those delectable looking creatures.......

http://www.pbase.com/image/51725385

That's just nasty. Buddy of mine ate what the locals referred to as "monkey" one time in Peru. Turns out it was a sloth. 

Made coq au vin with my rooster last night.  The sauce came out amazing, but even after 2 hours of cooking, the bird was tough.  I read a recipe that recommended keeping the bird in wine for 24 hours before cooking, but I didn't do that.  I would imagine that the rooster made the stock and sauce tasty but it just wasn't good meat for eating.

My uncle dropped off a pheasant that he shot this morning.  Easiest bird to butcher/clean ever!  Step on the wings, pull up the legs and the breast just pops out.  Ripping the bird in half seems a bit grusome, but it works VERY well, and makes the job quick. 

One thing I regret doing is butching the bird right away.  Apparently pheasants develop a unique flavor and tender texture if you hang them for about a week with their feathers on and guts inside.  Next time...

I think I am going to wrap the bird in bacon, thyme or rosemary and some root veg

       

   

Mmmmm.....pheasant.

I'd like to toss one of those on the smoker one of these days. 

Quote from: Timmy Tucker on February 23, 2011, 08:24:57 PM
That's just nasty. Buddy of mine ate what the locals referred to as "monkey" one time in Peru. Turns out it was a sloth. 

why does it say Kui??


KUI IS MY FIRST NAME. WTF??

Quote from: He Man on March 06, 2011, 04:21:16 PM
why does it say Kui??


KUI IS MY FIRST NAME. WTF??

There is much out there with the name Kui:

http://en.wikipedia.org/wiki/Kui

My wife makes pheasant smothered in sour cream and tarragon.   Pretty darn good.

I've eaten at this place a few times at their Las Vegas location.

http://www.hashhouseagogo.com/

Bring an appetite!

pheasant is good, but i think quail is better.

re-hash house
also love that place
food is good but the coolest thing on the menu is the Scarlotte O'Hara The Dog
1 pound of bacon and a Bud pounder in a paper bag 

Quote from: sugarcrook on February 20, 2011, 08:36:10 PM
The gf and I went to Thomas Keller's ad hoc in Yountville on Saturday night.  Somehow we managed to be seated in about two minutes.  Easily the best meal I've ever had.  Also easily the most expensive meal I've ever had, but it was worth every cent. 

I've been to Per Se and French Laundry and since I worked under one of his pastry proteges, got some back stage touring and hook ups. Never had anything elsewhere that compared to either experience. Keller is ridiculous. The two standouts for me that think of most often were the veal tongue, which I described as "clearly made with fat rendered from the top cheeks of God's favorite cherubs" and the hazelnut infused lobster. oh, and the ear shell clam! damn fine clam!