You're probably right but it's still good in my mind. Those shawarmas in Dubai were really good too. You always had a choice of chicken or meat.I would lean toward it being the Navy food for 40ish days. Those 3 places are notorious for "mystery" meats. Krab, Beaf, Porq and the likes. Never see many cats or dogs around either.
🧑🍳 What is one regional US cuisine that you have always wanted, but never had...
- Thread starter Brandon Van de Graaff
- Start date
That's the wrong descriptor. I'm not a big fan of Greek food; isn't it considered Mediterranean?I would lean toward it being the Navy food for 40ish days. Those 3 places are notorious for "mystery" meats. Krab, Beaf, Porq and the likes. Never see many cats or dogs around either.
I was thinking about Caribbean. A few weeks ago I through together some skillet-simmered Shrimp with some garlic-thyme butter that I topped with a tomato salsa (sweet peppers, etc.) I cook with plantains a few times a year: Chicken Tostones. I guess there's a Cuban element here, isn't there? Cuban bread, definitely. I'm a fan of Cuban Black Bean soup. I'm about this close to trying my hand at a Jamaican Jerk Pork Chops...a mango salsa would be a must here.
Yes Greek is considered Mediterranean. I like most Mediterranean food, lot of seafood.
I like caribbean food as well, lots of good spots for that down here. Last night was fresh caught blackened mangrove snapper with key lime tartar, Cuban black beans, and rice.
Cook jerk chicken fairly regularly but haven't tried jerk pork chops. Will have to put that on my list but maybe with a pineapple salsa, not a mango fan.
If they are "commercial," I avoid them around here. A place opened a couple of years ago a few minutes from here I went in once; once. Soggy salsa and I was d.o.n.e. (The $8 for a 'large' draught ticked me off enough.)
Sold.
What's the prep time there? A half of an hour, at the most? (not counting tartar if you made it, chilled it, etc.) I'd MUCH rather do that than drive 10 minutes, wait another 20, and then pay someone to make something I'll eat while thinking, "I could do that better..."
I avoid the touristy spots down here as much as you can as all of Key West is pretty touristy but not many places on Duval I'm visiting for food. Tend to hit the places closer to residential areas for food and Duval for music and a couple beers.
Prep time was very minimal, 5 min to sautee the onions for the beans then 5 min on the tartar and let it set in fridge while the black beans simmer and the rice cooks. 30 min later coat the fish then 5 to 10 min cook time depending on thickness. 45 min total time maybe, it's better than most restaurants, and it gives me an excuse to go fishing.
Think you and I talked about kayaks a while back. Guess I talked about it enough so my wife bought me one for Christmas. I've enjoyed fishing from it but I'm going to look like National Lampoon's rv when I head north with the kayak on top of my truck hanging over the front.
In this regard that's a mirror image of this area. You mentioned shawarmas earlier. The best ones in this area are found from a food truck that's turned into ... well, a place. I looked at my Visa a few days ago and noted I'd eaten downtown (tourist areas) six times in November: all three meals. It may sound extreme. I'm one of those five or six small meals a day guys.
Likely. I know I've mentioned it...went from 14' to 12' last spring in sort of a "swap." He (with the 14' now) has a rack for his SUV which sits vertically. I think he picked it up at Walmart for about $100. I've got a rack for my car. It's been since before Thanksgiving...geesh, now I'm longing.
Got a 12' old town salty pdl. Like it so far.
I've seen a few of those at Sportsman's Warehouse...it's in the outlet mall area and I HATE that shit! None had foot paddles. I've never looked at how much it would cost for aftermarket. I'd think five/six hundred for a nice one.
Foot paddle? Not sure what that is.
NuCanoe PIVOT Drive Pedal System
Pivot Drive Pedal System The NuCanoe PIVOT Drive System is a high performance pedal drive accessory for the F10, Flint, Frontier 12, Pursuit or Unlimited and U10. Transform your standard kayak into a kayak with quiet and fast propulsion. Unlike every other kayak pedal system on the market, the...
ecofishingshop.com
Mine is pedal drive, that's what the pdl means. You can get a paddle version, an e pedal version and a motor version also I thinkNuCanoe PIVOT Drive Pedal System
Pivot Drive Pedal System The NuCanoe PIVOT Drive System is a high performance pedal drive accessory for the F10, Flint, Frontier 12, Pursuit or Unlimited and U10. Transform your standard kayak into a kayak with quiet and fast propulsion. Unlike every other kayak pedal system on the market, the...
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alabamajack
Member
Always a good answer.
I've been thinking about this question for a bit.
What's the difference between eating a Maine lobster in Maine and eating a Maine lobster elsewhere when that one has been shipped in that day and is still alive in the tank; in salt water at the same temp, etc.?
And, as a counter, give me a steak coming from a Chicago meat market where the beef is raised in the mid-west; like Iowa. The Chicago Steak Company makes Omaha steaks taste/look like a .99 hot dog from 7-11.
Taste the same to me but I don't like lobster. Best steak I've ever had was in Idaho, burger was Massachusetts. Think modern shipping kind of marginalized some regions offering better mea., Now it's about contacts, who gets dibs on the good stuff, and knowing how to prepare it
I'll eat lobster; I don't buy lobster. I've seen Maine lobster advertised in tanks which led to the question. Pearlz (oyster place) has a menu where you can order from different regions; it's fresh.
Best steak? After mentioning Chicago I'm now leaning towards Chatel Farms (GA.) If I remember this right, the guy told me it cost him a little over $20 for a ribeye (lb.)
I really wasn't paying attention to what I was writing; flippant.
(Ha, skipped over pdl completely.) The three P's: pedal, paddle, or power.
I don't even eat it. I catch spiny lobster here for my wife and we've gone to Maine and couple times and had it there. She says as long as it's prepared well she can't tell the difference. I've tried it several times to make sure i didn't care for it, same results each time.
Beef is just so particular to the animal. I raised my own for years and you could follow the same feed out plan but it's never the same beef twice. Prime beef is just going to make a better steak that someone without access to can't replicate. Grass fed is a different taste, nowhere near same fat content. Also depends on the cut. I'm a ribeye guy so fat is crucial. If you're talking sirloin or filet, prep is more important.
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