Originally Posted by Buzz:
Thanks for the kind words everyone. I'm full as hell, eyes were way bigger than my stomach. Salmon, cheddar broccoli noddles, corn and fucking toast. You guys can cook! Glad to know you, this has to be the best forum on the interwebs.
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Carbs, carbs, and more carbs, with salmon. WTF? :-) [Reply]
Originally Posted by Fire Me Boy!:
I do mine in the slow cooker, and they always turns out super creamy and awesome. I start them on the stove, simmering for about an hour, then move them to the crock for 5-6 on low. Lots of butter. Don't always add cheese.
Okay, I'm going to have to try this, could you give me the recipe or a better idea of what you guy's are doing.
My neighbor is from from Carolina, I was going to surprise his ass with some grits, help me out son. He always talks about them, kinda intreged. Last time I had them, I was not impressed, I think the wife cut them off a round package and fried it? It was nasty.
Well, good old Anthony Bourdain taught me that the best piece of meat on a fish is the collar, or throat as some mongers call it. I’m in Florida and found a fish monger that throws the grouper collars in the trash because nobody willl buy something with a fin on it. Their loss is my gain. The guy gives them to me free of charge every day when the fresh catch comes in. I just have to cut the collars out myself. Takes maybe 30 minutes for 8 of them ( four heads). Here they are grilled. It’s freaking amazing. Think of jowel meat on a pig, but fish. Can’t believe they throw it out. Grilled with zucchini, scallions, and asparagus.
Gonna give it shot, I'm amazed at how he cooks, always low and slow. Hell, it takes him 3 hours to cook dinner for something I would make in 30 minutes. It's usually good but sometimes I think it's over cooked, especially meat. Then again they cook alot of deer meat.
Originally Posted by tooge:
Well, good old Anthony Bourdain taught me that the best piece of meat on a fish is the collar, or throat as some mongers call it. I’m in Florida and found a fish monger that throws the grouper collars in the trash because nobody willl buy something with a fin on it. Their loss is my gain. The guy gives them to me free of charge every day when the fresh catch comes in. I just have to cut the collars out myself. Takes maybe 30 minutes for 8 of them ( four heads). Here they are grilled. It’s freaking amazing. Think of jowel meat on a pig, but fish. Can’t believe they throw it out. Grilled with zucchini, scallions, and asparagus.
What do you ask for exactly? I'm game because we eat a LOT of fish in Casa-de-Glory, so any twist is welcome. [Reply]
Originally Posted by GloryDayz:
What do you ask for exactly? I'm game because we eat a LOT of fish in Casa-de-Glory, so any twist is welcome.
Ask them when fresh fis come in and ask if they will cut out the throats/collars. If they are too busy ask if u can do it. YouTube it. Very easy and super delish [Reply]
Originally Posted by tooge:
Ask them when fresh fis come in and ask if they will cut out the throats/collars. If they are too busy ask if u can do it. YouTube it. Very easy and super delish
Will do, I'm just not sure you get much of that away from the coast. But it sounds awesome... [Reply]