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Thread: Random Thoughts on Food Related Stuff

  1. #21
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    Smoked Oysters rule.

  2. #22
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    Smoked oysters are where it’s at

  3. #23
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    Mar 2015
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    ******* County, NC.
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    Quote Originally Posted by Tater View Post
    Smoked Oysters rule.
    You can say that again.

  4. #24
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    I like all white trash gas station snacks.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  5. #25
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    Dec 2010
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    Quote Originally Posted by Highstrung View Post
    Porterhouses are nappy, ribeyes are life
    Ribeyes were my "go to" for 25 years.
    I have been enjoying the diversity of the filet side of a T-bone or Porterhouse lately.
    I am not one dimensional, I'll switch things up occasionally

  6. #26
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    Oct 2003
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    Charleston
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    There’s some glitchy shit going on with this site.

    Kipper sounds yankee. And generally, I don’t “snack”. That’s a word children use. When I eat sardines it’s a three can deal.

  7. #27
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    Mar 2003
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    Gobbler's Knob, GA/ Bamberg,SC
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    The real question about canned sardines is bathed in Mustard or Hot Sauce?? For me it's either or. Or both if you are a glutton like Fish.

    Are canned fish "steaks" a better value?

    Sardines atop a Saltine or straight from the can eaten off the blade of a Case XX Sodbuster?

    Inquiring minds....

    And yes Tater, Smoked Oysters from a tin are delectable..
    F**K Cancer

    Just Damn.

  8. #28
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    Sep 2012
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    You can say that again.

  9. #29
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    Dec 2013
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    Here
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    Sardines with green chiles on a blade. No saltine. Saltines are for potted meat.

  10. #30
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    Sep 2004
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    When I was a kid I would get smoked oysters in my Christmas stocking. Santa knew I loved them.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  11. #31
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    Mar 2003
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    Gobbler's Knob, GA/ Bamberg,SC
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    Quote Originally Posted by Fish View Post
    Johanne was lighting it up when he stopped thinking. Always a pleasure to see that guy.

    I’m going to make tacos on Saturday. I’ve got three pounds of flank steak that I’m going to marinate in teriyaki and then grill at 600+ to char it up. Finely chopped onion, cilantro, salsa verde, and tortillas. My crowd like flour. I don’t care. I’m not from Mexico.
    If you are making Carne Asada, why not use a marinade more suited to the task ??

    Lime juice from 2 limes. TBSP of olive oil, 1 Cup of XX Amber or Modelo beer , black pepper to taste ( I like a lot), tbsp of sea salt, a tablespoon of fresh chopped garlic, a little cumin -1 tsp and 1 tsp of Chipotle powder or even chipotle in Adobo .. Blend all the ingredients and pour over the meat in a ziploc bag for an hour or two. Might surprise you..
    F**K Cancer

    Just Damn.

  12. #32
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    Aug 2008
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    Fair Play
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    Hadn't thought about smoked oysters in a long time. Gonna grab a can or three on the way home this afternoon.

  13. #33
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    Oct 2006
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    Charleston, SC
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    I can't believe politics have invaded cooking shows.

  14. #34
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    Sep 2004
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    spartanburg
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    Moon pie sandwiched between 2 pieces of hoop cheese was a go to back in dog clubbing days.
    Low country redneck who moved north

  15. #35
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    I like little salty anchovies more than sardines.. sardines, I'd pick fillets in hot sauce

    Porterhouses are a combination of second tiers that lack flavor, ribeyes are life.. they have proper fat, succulent delicious fat

  16. #36
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    Sep 2001
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    Wateree, South Carolina
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    Yep. I mean it is right there on the plate. Great beef, lesser beef.

  17. #37
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    Mar 2003
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    Quote Originally Posted by Highstrung View Post
    I like little salty anchovies more than sardines.. sardines, I'd pick fillets in hot sauce

    Porterhouses are a combination of second tiers that lack flavor, ribeyes are life.. they have proper fat, succulent delicious fat
    Anchovies.... gah dang.. Most folks will not agree, but I love them. I had some at a winery in Sonoma once that an evil genius rolled around smoked local Almonds.. holy moly. They were wonderful.
    F**K Cancer

    Just Damn.

  18. #38
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    Sep 2009
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    I'll buy little cans to work up sauces.. i normally just end up eating them, like cooked crack

  19. #39
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    Dec 2010
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    I had some "bacon marmalade" somethin or other served with crackers in a high end restaurant in Charlotte
    the other night that was stupid good.

  20. #40
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    Apr 2010
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    Crystal Lake
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    I would trade a toe for a cold jar of penrose.

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