Food anyone?
- Thread starter Hayles66
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AdmiralAdama
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MMMMmmmmm.....
Put the animals in the barn; my Raptor will be falling out of sub-orbit in 57 minutes.
AA
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Well, Susan is a BIG fan of shrimp and grits and likely has had dozens of different restaurant versions w/ all being somewhat different; but I don't believe she has had 'rice grits' (some discussion HERE) - actually back in the colonial days, rice was a VERY important crop along the Carolina coast - a lot of the plantation tours include a discussion of the rice heritage; part of the reason is that many of the slaves in pre-Civil War days had come from West Africa where rice production had a long history, so the slaves did most of the labor/work in establishing the rice beds and doing the growing & harvesting. Dave
I love rice.....all the different types, but now I'll have to try to hunt this type down!
Another lovely meal you've had too!!
My hubby took me out to dinner: PF Chang's. We had Dali Chicken, Chicken Lettuce Wraps, Dynamite Shrimp and Asian Salmon. Oh--all so delicious!
Well all that looks scrumptious! All this wonderful food today!
Umm....I just had a tuna sandwich with beetroot, lettuce and onion! 'Twas very nice but still!!
MMMMmmmmm..... Put the animals in the barn; my Raptor will be falling out of sub-orbit in 57 minutes.
Lol. That just cracked me up!
G'day Dave. That looks like a wonderful break you are enjoying. Thanks for the mouthwatering food descriptions, especially those oysters: love 'em. I was particularly interested in the flounder that you each had on alternate days, as I used to catch them as a kid, and I still love a nice pan fried one. The flounder of memory though were caught in rivers and creeks, sometimes off bridges at night. Usually we caught them by spearing them and not via fishing rod.Well, another wonderful dinner on Kiawah Island - this time we ate at the Jasmine Porch inside the Sanctuary Hotel (pic below) - walked the beach in that area yesterday; our 2-bedroom condo is just a 5 minute drive from this fabulous hotel (we've not stayed there because a single room is twice of cost of our condo per night, plus we love the spaciousness & relaxing feeling of the condo). As usual (when available & fresh), we started out sharing a dozen oysters on the half shell - this time from Stump Bay, North Carolina which is close to New Bern & Beaufort (and the Cedar Island Ferry which transports you & your car to Ocracoke on the Outer Banks). Susan had a whole flounder fillet which was flash fried along w/ a beurre blanc sauce, green beans, and a risotto w/ shrimp & sausage. I had the mahi mahi laid on top of a Portuguese-style stew w/ charred octopus, chickpeas, arugula, and feta cheese (sounds a little weird but it worked together!); we shared a dessert of a fresh blueberry crusted pie w/ vanilla ice cream! Tomorrow, onto Charleston for 2 nights, more fine dining, and then back home! Dave
The most recent flounder I had (wife doesn't like the look of them) was in a resort restaurant with friends, about two years ago. I still recall that the flounder was large and tasty. More so memorable was this waiter hovering nearby just waiting for me to finish one side of it, when he would then pounce to turn the flounder over with these wide tongs he had especially for the occasion. We're off to the Central Market in the city tomorrow morning, so I aim to get hold of one of those critters in the seafood area, thanks to your post
.Cheers, Andrew
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Wow ski, that just looks delicious. I find it's always so difficult to choose in Asian restaurants. Love the variety! We tend to visit our Adelaide central market at least fortnightly to get our "hit" of Chinese food in the huge International Food Pavilion. Going tomorrow morning, and look forward to lunch nowMy hubby took me out to dinner: PF Chang's. We had Dali Chicken, Chicken Lettuce Wraps, Dynamite Shrimp and Asian Salmon. Oh--all so delicious!
Andrew
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I love rice.....all the different types, but now I'll have to try to hunt this type down!
Another lovely meal you've had too!!
Well all that looks scrumptious! All this wonderful food today!
Umm....I just had a tuna sandwich with beetroot, lettuce and onion! 'Twas very nice but still!!
Lol. That just cracked me up!
I love tuna fish sandwiches...interesting with that beet root. Do you make that or is that pre-made. Does it have a spicy taste to it?
Wow ski, that just looks delicious. I find it's always so difficult to choose in Asian restaurants. Love the variety! We tend to visit our Adelaide central market at least fortnightly to get our "hit" of Chinese food in the huge International Food Pavilion. Going tomorrow morning, and look forward to lunch now
Andrew
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We're very lucky to have several really good Asian restaurants. PF Channg's is one of my favorite. So when you go to the central market, is that like an area that has a string of restaurants to go to? I am curious what that is.
giradman
iPad Fan
G'day Dave. That looks like a wonderful break you are enjoying. Thanks for the mouthwatering food descriptions, especially those oysters: love 'em. I was particularly interested in the flounder that you each had on alternate days, as I used to catch them as a kid, and I still love a nice pan fried one. The flounder of memory though were caught in rivers and creeks, sometimes off bridges at night. Usually we caught them by spearing them and not via fishing rod.
The most recent flounder I had (wife doesn't like the look of them) was in a resort restaurant with friends, about two years ago. I still recall that the flounder was large and tasty. More so memorable was this waiter hovering nearby just waiting for me to finish one side of it, when he would then pounce to turn the flounder over with these wide tongs he had especially for the occasion. We're off to the Central Market in the city tomorrow morning, so I aim to get hold of one of those critters in the seafood area, thanks to your post
Cheers, Andrew
Hi Andrew - here on the Atlantic East Coast, flounder (of course many varieties & names) is a bottom feeder from the ocean; both eyes are on top and their color matches the sea floor (see pic below); along the mid-Atlantic coast, the term 'flounder' is used for this fish; up in the New Jersey area (where Susan grew up), 'fluke' is basically the same fish; her father always had boats and we would go fishing for fluke - you had to anchor & drop your line to the bottom. SO, not sure if the fish you are talking about above is the same? Not having been to Aussie land, I've not (unfortunately) been able to eat the fish from there (one exception is that I've had Australian barramundi several times).
Susan's flounder was 'flash fried' and was fillets - now they offered to prepared it several ways and if I'd not had flounder the previous night, then I would have chosen the 'whole fish' (sans head) pan seared - I love whole fish and would have easily accepted leaving the head on! Dave
That's the beastie in your picture, Dave I think in the UK they call them "sole", like in Dover Sole, although there may be some small differences. From memory the Oz ones have a more squared-off tail, but that may vary according to region I suppose. Love them pan fried, very simple with butter and lemon because of the more delicate taste. Haven't had one for quite a while, soon to be rectified. My wife will OK the taste but does not like the idea of anything with "two eyes on one side and a white bottom on the other", I just checked
Andrew
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. My wife will OK the taste but does not like the idea of anything with "two eyes on one side and a white bottom on the other", I just checkedAndrew
Sent from Oz using Tapatalk
Yes, I made them......the beetroot goes very well with tuna, I don't think spicy is the right word, more like zesty! I have mayo too, which is always nice with beetroot and tuna....
try it.....you'll see!!
Yes, I made them......the beetroot goes very well with tuna, I don't think spicy is the right word, more like zesty! I have mayo too, which is always nice with beetroot and tuna....
try it.....you'll see!!
beet root...how do one get that? It sound delicious and crunchy too!
Oh.....don't you have it there?....wonder if it goes by a different name.
I just buy the tinned kind but my MIL makes her own, love it infused with garlic too! It's great in a salad, even potato salad and very nice on a hamburger!
giradman
iPad Fan
Well, Susan & I are now in Charleston, South Carolina (about 45 mins north of Kiawah Island) - if you're in the mid-Atlantic states, Charleston & Savannah, Georgia are must visits - historic, beautiful old architecture, and great eating cultures.
Tonight, Hank's Seafood Restaurant, about a block+ from our hotel (Charleston Place) - for starters, we had their Seafood Ceviche, combination of fish/shellfish marinated in lime/cilantro/garlic/etc. - pieces were thick and tender w/ a lot of lime flavor; also, AGAIN, a dozen oysters on the half shelf - 3 different types, i.e. Blue Points from New England, Gulf Coast, and Pacific Northwest (British Columbia), all were fresh & tasty!
Main courses - Susan had their Seafood A La Wandoo (sautéed shrimp, scallops, & fish deglazed w/ sherry and finished w/ crabmeat, button mushrooms, & scallions in a saffron cream sauce served over fried grit cakes); I was less adventuresome, had grilled swordfish w/ a champagne citrus beurre blanc sauce place on top of asparagus which was great w/ that sauce (swordfish is a special treat for me but not too often - toxic issues, I guess?).
For dessert, we shared a delicious and extremely tart Key Lime Pie which came w/ 3 different sauces & a glass of Inniskillin Vidal icewine + some coffee - NOW, there are MANY excellent restaurants in Charleston - Hank's is certainly one of the tops - our 3rd or 4th visit and have never been disappointed! Dave
Tonight, Hank's Seafood Restaurant, about a block+ from our hotel (Charleston Place) - for starters, we had their Seafood Ceviche, combination of fish/shellfish marinated in lime/cilantro/garlic/etc. - pieces were thick and tender w/ a lot of lime flavor; also, AGAIN, a dozen oysters on the half shelf - 3 different types, i.e. Blue Points from New England, Gulf Coast, and Pacific Northwest (British Columbia), all were fresh & tasty!
Main courses - Susan had their Seafood A La Wandoo (sautéed shrimp, scallops, & fish deglazed w/ sherry and finished w/ crabmeat, button mushrooms, & scallions in a saffron cream sauce served over fried grit cakes); I was less adventuresome, had grilled swordfish w/ a champagne citrus beurre blanc sauce place on top of asparagus which was great w/ that sauce (swordfish is a special treat for me but not too often - toxic issues, I guess?).
For dessert, we shared a delicious and extremely tart Key Lime Pie which came w/ 3 different sauces & a glass of Inniskillin Vidal icewine + some coffee - NOW, there are MANY excellent restaurants in Charleston - Hank's is certainly one of the tops - our 3rd or 4th visit and have never been disappointed! Dave
MoonlitSonata
iPF Novice
I love beets, especially pickled.
Yes those too! Have you ever put hard boiled eggs in the juice?
The beetroot colour goes through the egg....very nice too!
MoonlitSonata
iPF Novice
Seen it done but never tried it.
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