Official Food Thread 2009
- Thread starter ElPresidente650
- Start date
i like sushi but i cant eat alot of it.. i start to get sick of it.
shrimp on the other hand.. i buy like 4-5 pounds for myself. Make shrimp cocktails, camarones a la diabla, mojo de ajo, shrimp skewers, fried shrimp, breaded shrimp, gumbo.. and lots of other combinations.
lobster tail is like one big shrimp to me, crab dipped in tapatio or any hot sauce, salt and lemon is on hit!
shrimp on the other hand.. i buy like 4-5 pounds for myself. Make shrimp cocktails, camarones a la diabla, mojo de ajo, shrimp skewers, fried shrimp, breaded shrimp, gumbo.. and lots of other combinations.
lobster tail is like one big shrimp to me, crab dipped in tapatio or any hot sauce, salt and lemon is on hit!
On the sushi tip the best worthwhile affordable spot around the yay is michi's sushi in Santa Clara. Ive hit up too many good spots in the city but can't really rate em cause I was perving way too hard off saki ya know.
~If youre in Santa Cruz schmobb to Pleasure Point and get you some Pink Godzilla rolls, ya don know!
~If youre in Santa Cruz schmobb to Pleasure Point and get you some Pink Godzilla rolls, ya don know!
Yeah beer soup is bomb
Used to make it with a similar recipe to the one posted below but with no tobasco or dry mustard and I would add sausage:
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
6 cups chicken stock
1/2 pound Cheddar cheese, grated
1/2 cup flour
dash Tabasco sauce, to taste
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 can (12oz) beer
Preparation:
Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot; add chicken stock. Place over medium heat. Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to a simmer. Add beer; heat through and serve.
Serves 4 to 6.
http://southernfood.about.com/od/cheesesouprecipes/r/bln471.htm
Used to make it with a similar recipe to the one posted below but with no tobasco or dry mustard and I would add sausage:
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
6 cups chicken stock
1/2 pound Cheddar cheese, grated
1/2 cup flour
dash Tabasco sauce, to taste
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 can (12oz) beer
Preparation:
Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot; add chicken stock. Place over medium heat. Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to a simmer. Add beer; heat through and serve.
Serves 4 to 6.
http://southernfood.about.com/od/cheesesouprecipes/r/bln471.htm