TexasCHLforum.com

Bitter Clinger wrote: ↑Thu Nov 22, 2018 10:00 am

PUCKER wrote: ↑Thu Nov 22, 2018 5:44 am

RoyGBiv wrote: ↑Mon Nov 19, 2018 8:50 am Salmon is WAAAAAAY better-tasting uncooked. But, it's harder to find sushi-quality salmon since it's shipped refrigerated, not frozen. Asian groceries (H-Mart is awesome) have lots of fish (some of it still swimming) I'd eat uncooked. When I cook salmon at home, I only cook it to a point where the middle is warm, but still raw-colored. I find salmon that's been cooked through to be inedible.

TOTALLY agree! I’m almost disgusted by cooked salmon!! Love it raw! Just got back from a week in Japan...so many goodies!!

Love carpaccio and tartare (even had it at a trade show in Germany...not something I’d do in the USA!!).

Horse is quite tasty too!! Step outside your boundaries, explore, taste..!

In the US we don't eat domesticated animals and pets, at least not yet. So tell me PUCKER, do you also eat dog and cat?

I've eaten dog 3 times, in China and Korea.
You can eat pretty much everything in China.
I need to track down some old photos of some business dinners in Guangdong.
Not for the squeamish.

03Lightningrocks wrote: ↑Wed Nov 21, 2018 10:43 am Turns out, Romaine lettuce is dangerous.

I came here to post a similar comment.
Ya beat me to it.

Grilled Romaine with Caesar dressing is pretty good though.

Abraham wrote: ↑Mon Nov 19, 2018 11:46 am 74novaman,

Are you from someplace in Africa?

The only mention of 'biltong' I've seen were all located there.

How long do you let it dry and do you use cheese cloth to keep the flys off or ...?

Thanks!

We dry-age beef wrapped in cheesecloth, but in the fridge. No flies in there...

74novaman wrote: ↑Sun Nov 18, 2018 9:41 pm Not raw, but I did make some cured uncooked beef into biltong this week. It was delicious.

(red underneath isn't blood, it's a design on the cutting board)

That looks great! Looks like soy-seasoned?
(we have the same cutting mat )

I used to nibble the raw hamburger with mom, while she was making meatloaf. I don't have a problem with eating raw meats now, but I'm a lot more careful about where they come from. I'll order a rare hamburger in a restaurant that grinds it's own meat on site. Cured meats have always been on my menu.

I've been a sushi lover for many years. Have been making my own for almost as long. Discovered Poke on a trip to Hawaii last year, now they're selling a version of it at Kroger. Had some for lunch yesterday. Tuna is pretty easy to find fresh-frozen. I stock up on still-frozen tuna when Sprouts runs a sale. I'll ask them to grab the still-frozen loin from the freezer and clean the blade before cutting my steaks, then wrap them and put them back in the freezer quickly.

Salmon is WAAAAAAY better-tasting uncooked. But, it's harder to find sushi-quality salmon since it's shipped refrigerated, not frozen. Asian groceries (H-Mart is awesome) have lots of fish (some of it still swimming) I'd eat uncooked. When I cook salmon at home, I only cook it to a point where the middle is warm, but still raw-colored. I find salmon that's been cooked through to be inedible.

Oh... and... I want to eat at Beiruty's house... Those photos look delicious (except the liver! I'm not a big fan of organ meat, although mom's chicken hearts and stomachs were always great.). We miss eating at a Lebanese place we loved in NC. A Falafel place just opened a few minutes from us, we're hoping it's as good as it looks on the online menu.