All Thangs Pussum and Chad Thread

#8,528
#8,528
hmanvolfan said:
Got a can of smoked oysters from Kroger to go on the triscuits.
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I tried those Triscuits yesterday. I like them, but not as much as the other ones. The fire roasted tomato, smoked Gouda and olive oil rosemary are my favorites, in that order.

I bet those oysters will be good on those. You sure the smoke in the oysters won't hurt your stomach? Sometimes that artificial or even real smoke can be really rich.
 
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#8,529
#8,529
Souce said:
To make you TRIGGERED!
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I know you've already heard my story, but when I moved here I had never tried them because.. they fawking raw!!! Lol. But everytime I'd go to the beach with friends, they got them and I wanted to like them soooo bad. It took me a while and I would get the small ones, put it between two crackers with cocktail sauce, horseradish, Tabasco and lemon, and have a beer chaser ready.

That was 21 years ago. I still won't eat the honkers though. Same with clams. I'll do the little necks and eat them til I get sick, but nothing bigger.
 
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#8,530
#8,530
Behr said:
I know you've already heard my story, but when I moved here I had never tried them because.. they fawking raw!!! Lol. But everytime I'd go to the beach with friends, they got them and I wanted to like them soooo bad. It took me a while and I would get the small ones, put it between two crackers with cocktail sauce, horseradish, Tabasco and lemon, and have a beer chaser ready.

That was 21 years ago. I still won't eat the honkers though. Same with clams. I'll do the little necks and eat them til I get sick, but nothing bigger.
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Every time I’m around them, I try them. Just like shrimp, I want to like them, just don’t.
 
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#8,531
#8,531
Oysters with hot sauce
Oysters with lemon juice
Oysters with cocktail sauce

All delicious. Way better than fried
 
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#8,532
#8,532
tnuhcvols said:
Dad loved em, I can take em or leave em, some of that sounds interesting tho
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When I was hired at the first restaurant here in Florida the owner said my first two priorities were to "fix" the oyster Rockefeller and figure out how to make a good prime rib. The Prime rib story is my favorite.

Anyway, I'm reminiscing and getting long winded. Oyster Rockefeller was named after John D. Rockefeller because it was so rich. Mine was a mixture of spinach, bacon, garlic, Pernod, heavy cream and topped with baby Swiss cheese, then baked. It had water chestnuts which is an original ingredient, but it's just not as good with them. Not just my opinion. And they used provolone which just wasn't sharp enough. I recommend this recipe.
 
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#8,534
#8,534
Behr said:
When I was hired at the first restaurant here in Florida the owner said my first two priorities were to "fix" the oyster Rockefeller and figure out how to make a good prime rib. The Prime rib story is my favorite.

Anyway, I'm reminiscing and getting long winded. Oyster Rockefeller was named after John D. Rockefeller because it was so rich. Mine was a mixture of spinach, bacon, garlic, Pernod, heavy cream and topped with baby Swiss cheese, then baked. It had water chestnuts which is an original ingredient, but it's just not as good with them. Not just my opinion. And they used provolone which just wasn't sharp enough. I recommend this recipe.
Click to expand...

Well now I want to know the prime rib story
 
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#8,535
#8,535
tnuhcvols said:
Dad loved em, I can take em or leave em, some of that sounds interesting tho
Click to expand...

I just realized you quoted the post about the raw oysters not the one with the Rockefellers. Lol, sorry. I get excited talking about food and wasn't paying attention. Talking about this makes me horny.
 
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#8,538
#8,538
He ate em raw, I prefer em fried. Last trip down to, sgi/apalachicola I ate some raw in a roadside dive with him, gotta have horseradish or I'm out.
 
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#8,549
#8,549
It won't be a big deal to you guys, but it was huge to me and everyone involved.

This was an iconic seafood restaurant on the water. Literally. Snug Harbor was the name. . It was built over the water like a pier. We had our own dock, fishing boats, shrimp boat and a crab boat.

Grouper right off the boat was the biggest seller and at a distance second was shrimp. Then other stuff. But to get an idea, we would serve about 1000 lunch/dinners a day. 600 would be grouper of some kind (fried, blackened, Krispy Krunchy which was battered in corn flakes and fried, Broiled, etc.) 200 shrimp of some kind and everything else. Maybe 20 steaks, either Filet Mignon or New York strip.

The owner really wanted to serve prime rib but he said they just couldn't get it right.

An Alto sham is a slow cooking oven that heats radiant Halo Heat and evenly surrounds food without the use of extremely hot elements, added humidity or fans. They were using an Alto shaam as a holding oven for baked potatoes, rice and mashed potatoes, which is a great idea..... IF you're not trying to figure out how to cook prime rib! Lol. That's practically what those are made for.

So, I started cooking prime rib in the Alto shaam and stopped holding those other items, which pissed the cooks off, but that was gonna happen either way.

A year later, second season, and Prime rib was second best seller and out sold grouper during the off season.

My first prime rib I cooked there I did exactly like we used to do at O'Charley's back in tbe day. I just tweaked it and we were known for having the best prime rib in the area that included 2 well known Steak houses.
 
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