What's for dinner tonight?

Psychobilly

Psychobilly

🧀Muenster
MacGydro said:
Man, I don't think I've been to any of those, that I can remember. Haven't been deep east side as much, generally.
Unless that Legends is the one I stopped at one time on my way from Belle Isle to Hamtramck.
If it's the one I'm thinking of, I don't remember the food, only how pissed I was that they charged me $1 for a slice of cheese, and forgot it lol
I'm always down to taste a good pizza though, so I'll try to keep these places in mind.
Especially the cajun joint, love spicy. Some friends own Howe's Bayou in Ferndale. Haven't been there in a minute either.

Here's some boneless wings I made as a snack a bit ago, to use up the batter... Like Coney Island wings :cool:(y)

View attachment 114079
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Oh bro Detroit has some like outright amazing food like, all over the place. Legends is like a Diner looking burger place and I haven't been over there in years but it was like, with that place, Mazen foods, and Popeyes, I'm surprised I wasn't 500 pounds LOL.
 
Ramjet159

Ramjet159

pHeno pHisher
Ramjet159

Ramjet159

pHeno pHisher
Psychobilly said:
In Japan they say Tuna should be cooked on the tongue. Honestly I'm not too picky about fish so as long as it's not going to give me diarrhea I'll eat it LOL.

I've never had Wagu, but that's only because I can't afford it, and no one around here let's any of those cows loose (Apparently in Michigan if you see a Cow roaming around it's fair game to blast it) so until we have more idiot farmers I'm probably stuck without trying it hahaha! I already know what I'd do; little salt, lots of Black Pepper, sear the outside, grab some bread for the blood that'll be left on the plate and call it a day haha.
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And the Japanese be absolutely right on that one .
Honestly if you don’t know how to cook Tuna (if you must ) you’ll destroy the meat every time .
The difference can be 30 seconds to a minute too long and it’ll turn into dry cat food . Less is best .
It should be cooked more or less like a medium rare steak at the most .
Even marinate the meat overnight in Honey , lemon , Soy and garlic for better flavour add ??
 
Psychobilly

Psychobilly

🧀Muenster
Ramjet159 said:
And the Japanese be absolutely right on that one .
Honestly if you don’t know how to cook Tuna (if you must ) you’ll destroy the meat every time .
The difference can be 30 seconds to a minute too long and it’ll turn into dry cat food . Less is best .
It should be cooked more or less like a medium rare steak at the most .
Even marinate the meat overnight in Honey , lemon , Soy and garlic for better flavour add ??
Click to expand...

I've had the canned tuna where it's ALWAYS over cooked (Because the heat is penetrating a 4 inch hockey puck) and I mean.... I'll eat it if I'm hungry, but I've also had it raw, and yeah Id rather have that LOL. I guess if I had some Tuna steaks or something that I was going to cook; I'd probably first attempt to do it the way I'd want Filet Mignon; Little Salt and Black Pepper, and sear the outside, flip, repeat, serve LOL. That Honey Lemon with Soy and Garlic seems like it'd be good too, I'll have to try that. I do love Garlic (Ohhhhhh I like something Pungent that makes your mouth tingle?????? SHOCK! Haha) LOL :) I feel like the Honey would be perfect for searing since it'd caramelize very nicely too!

You ever watch Good Eats ? Alton Brown has an episode on Sushi where he shows you how to go to an ACTUAL Seafood / Fish place to get actual fresh fish, and how to pick out things you can eat raw, and even shows which Rice to use to make it, and of course the sugar and vinegar used to make sticky Rice. Very cool in my opinion.
 
JollyPete

JollyPete

In Bloom
Psychobilly said:
I've had the canned tuna where it's ALWAYS over cooked (Because the heat is penetrating a 4 inch hockey puck) and I mean.... I'll eat it if I'm hungry, but I've also had it raw, and yeah Id rather have that LOL. I guess if I had some Tuna steaks or something that I was going to cook; I'd probably first attempt to do it the way I'd want Filet Mignon; Little Salt and Black Pepper, and sear the outside, flip, repeat, serve LOL. That Honey Lemon with Soy and Garlic seems like it'd be good too, I'll have to try that. I do love Garlic (Ohhhhhh I like something Pungent that makes your mouth tingle?????? SHOCK! Haha) LOL :) I feel like the Honey would be perfect for searing since it'd caramelize very nicely too!

You ever watch Good Eats ? Alton Brown has an episode on Sushi where he shows you how to go to an ACTUAL Seafood / Fish place to get actual fresh fish, and how to pick out things you can eat raw, and even shows which Rice to use to make it, and of course the sugar and vinegar used to make sticky Rice. Very cool in my opinion.
Click to expand...
I love Alton!
 
Ramjet159

Ramjet159

pHeno pHisher
Psychobilly said:
I've had the canned tuna where it's ALWAYS over cooked (Because the heat is penetrating a 4 inch hockey puck) and I mean.... I'll eat it if I'm hungry, but I've also had it raw, and yeah Id rather have that LOL. I guess if I had some Tuna steaks or something that I was going to cook; I'd probably first attempt to do it the way I'd want Filet Mignon; Little Salt and Black Pepper, and sear the outside, flip, repeat, serve LOL. That Honey Lemon with Soy and Garlic seems like it'd be good too, I'll have to try that. I do love Garlic (Ohhhhhh I like something Pungent that makes your mouth tingle?????? SHOCK! Haha) LOL :) I feel like the Honey would be perfect for searing since it'd caramelize very nicely too!

You ever watch Good Eats ? Alton Brown has an episode on Sushi where he shows you how to go to an ACTUAL Seafood / Fish place to get actual fresh fish, and how to pick out things you can eat raw, and even shows which Rice to use to make it, and of course the sugar and vinegar used to make sticky Rice. Very cool in my opinion.
Click to expand...
That’s the way to do it . I learnt straight from the Japanese fish buyers that travelled to Australia for our Southern Bluefin Tuna exactly how to process Tuna correctly from start to finish .
From pulling the fish from the cage to cutting its lateral line to bleed it , to running a wire down its spinal chord to neutralise it’s nerve endings preserving the meat from being damaged by stress hormones released on butchering .
Finally cutting and preparing with the correct rice and moisture content .
We went from Pie ? and ? chips eating bogans to appreciating Japanese cuisine at its best .
Was a terrific education and appreciation of another countries culture in food .
I got asked the other day if I wanted to go out on a fishing charter competition chasing Bluefin Tuna off my home town . I respectfully declined . Seriously I’ve seen enough Tuna to last me a life time so I’d rather give someone else the spot that would fully appreciate it .
 
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