The Foodie Thread

[Centerpiece]

1. Why spend $80-$90 for a bone - Tomahawk steaks - no thanks
2. Truffle oil - tastes like crap but way more expensive
3. Lobster - no thanks, give me a well-prepped crab cake any day

87.036 Aufrufe · 7.300 Reaktionen | Here are the top 3 overrated ingredients. 1. Tomahawk Steaks Fat and bones bring flavor, but once you cut away the actual meat you’re not left with much to eat. Why anyone would want to pay $80-$90 for a bone?

Here are the top 3 overrated ingredients. 1. Tomahawk Steaks Fat and bones bring flavor, but once you cut away the actual meat you’re not left with much to eat. Why anyone would want to pay...

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[Zoo_View]

1. Why spend $80-$90 for a bone - Tomahawk steaks - no thanks
2. Truffle oil - tastes like crap but way more expensive
3. Lobster - no thanks, give me a well-prepped crab cake any day

87.036 Aufrufe · 7.300 Reaktionen | Here are the top 3 overrated ingredients. 1. Tomahawk Steaks Fat and bones bring flavor, but once you cut away the actual meat you’re not left with much to eat. Why anyone would want to pay $80-$90 for a bone?

Here are the top 3 overrated ingredients. 1. Tomahawk Steaks Fat and bones bring flavor, but once you cut away the actual meat you’re not left with much to eat. Why anyone would want to pay...

www.facebook.com

Having lived in Maine for 12-15 years, agree 100% that lobsters are way overrated. If you have to soak the food in butter to make it tasty, it’s not that good.

I’d rather have crab cakes than a lobster roll. I’d rather steam 3-4 dozen blue crabs than a couple lobsters….cover a table in newspaper and dive in. It’s messy; but, it’s tasty and fun.

Truffle oil is a “Meh.” Truffles? Those are superb.

 

[HesNaughtHere]

I've always been, for no good reason, intimidated by cooking whole fish. Grew up on the coast, eating seafood all the time, but we just never prepared it that way. Frankly, I've shied away from ordering a few times for similar reasons.

Anyways, grilled a few branzino tonight. Stuffed with aromatics, oiled it up, and that was that. Really easy and turned out delicious. Made a little citrus vinaigrette and sliced a Fresno chile. Will have to add this to the regular rotation

 

[Centerpiece]

I've always been, for no good reason, intimidated by cooking whole fish. Grew up on the coast, eating seafood all the time, but we just never prepared it that way. Frankly, I've shied away from ordering a few times for similar reasons.

Anyways, grilled a few branzino tonight. Stuffed with aromatics, oiled it up, and that was that. Really easy and turned out delicious. Made a little citrus vinaigrette and sliced a Fresno chile. Will have to add this to the regular rotation

Cool.
Some charred brussel sprouts and some wild rice on the side to boot.

 

[Ramrouser]

Same with whole fish. I'm too intimidated to cook it at home. I generally like to have it prepared for me at my table at a good Mediterranean restaurant (like Kyma in ATL) or have it prepared Hong Kong style (Atlanta Fish Market).

 

[UNCatTech]

Same with whole fish. I'm too intimidated to cook it at home. I generally like to have it prepared for me at my table at a good Mediterranean restaurant (like Kyma in ATL) or have it prepared Hong Kong style (Atlanta Fish Market).

I really like the Atlanta Fish market, I've never eaten at Kyma.

 

[Ramrouser]

It's right around the corner on Piedmont. Kyma is also a Buckhead Life restaurant - upscale Greek. I couldn't recommend it more. The last time I was there 4 of us shared one whole fish.

 

[Heelsandeers]

Finally joined the tortilla making game. What a world of difference

 

[grimes70]

Made this standing rib roast for my brother and SiL when they came in town last week. Everyone oohs and aahs and say whar a great chef you are. NOT! One of the easiest things yoyu can make.