always salt in oatmeal. our son eats it most mornings with salt, a spoon of peanut butter, and a sliced banana.
he doesn't do sugar. at all.
oatmeal is a pretender in that way, like tofu. it'll adapt to taste like what you put in it. which is neat!
grilled cheese
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always salt in oatmeal. our son eats it most mornings with salt, a spoon of peanut butter, and a sliced banana.
he doesn't do sugar. at all.
oatmeal is a pretender in that way, like tofu. it'll adapt to taste like what you put in it. which is neat!
grilled cheese and tuna? you remember Frank, from the SYM thread? we emailed for years and he used to scold me about canned tuna. said tuna salad was okay, as long as you cooked fresh tuna and flaked it.
i said, what am i, a fisherman?
I know that. Shhhh! I was playing along, being offended and seeking specific parameters on the barbarism.it was a joke, Lynx.
But people really do put chunks of tomato in tuna in this area. I think it disrupts the tuna sandwich experience, myself, but whatever.
S
Susanna
Guest
i mean, it's just so hard to fine gator meat in the markets here in the northeast.
Gator meat from markets doesn’t taste anything so that is a good thing.
That seems like a sensible approach. My wife adds diced tomatoes in her tuna salad. I omit these when I make it but either way, tuna fish salad sandwiches are a good thing.
Well, for some of us, alligators are in rather short supply.... although, there are a bunch of them in the Red... just about an hour north of me... hmmmm. Wrestling them out by hand? Probably not... I'm too old for that. ...... that's why God gave us AR's.... (America's Rifle)I have had alligator tail at Razoos restaurant, though... pretty tasty....
I do grilled cheese all the time.... my grand girl insists that mine are way better than the wife's.... (brag)
I don't get real complex.... real butter on one side of each slice of whatever kind of bread we have... two slices of real American cheese (not the 'food product' garbage) ... sometimes an extra slice of colby-jack or cheddar, if we have it. Grill on both sides on medium-low heat till the cheese is melted...
I have been known to put a couple slices of bacon between the cheese slices, or if it's for me, a tomato slice. The grand girl doesn't want any "extras" in hers....
I don't get real complex.... real butter on one side of each slice of whatever kind of bread we have... two slices of real American cheese (not the 'food product' garbage) ... sometimes an extra slice of colby-jack or cheddar, if we have it. Grill on both sides on medium-low heat till the cheese is melted...
I have been known to put a couple slices of bacon between the cheese slices, or if it's for me, a tomato slice. The grand girl doesn't want any "extras" in hers....
I don't blame her a bit. Tomato and bacon have their places, but are intruders on a good, pure, delicious grilled cheese sandwich.
I have had alligator tail at Razoos restaurant, though... pretty tasty....
hey, hornetguy, how did they prepare it? roasted? grilled? what seasonings or sauce (probably not a sauce, but i ask because maybe) ?
i'll most likely never have the chance to eat it. did it taste like chicken?
for a grilled cheese sandwich, i use organic white bread buttered with Irish butter, (no white flour in it), homegrown tomatoes & onions that are chopped up to small bits & natural white cheese.
It's been 20 years or so.... IIRC, it was grilled in seasonings.. and tasted very good. Not like chicken, IMHO... the texture and flavor were different from chicken. It was good...hey, hornetguy, how did they prepare it? roasted? grilled? what seasonings or sauce (probably not a sauce, but i ask because maybe) ?
i'll most likely never have the chance to eat it. did it taste like chicken?
My alligator recipe.
I cut the meat into one inch cubes. I cold (in the refrigerator) marinate it overnight in a mixture of oil and vinegar (1 cup each) and Cajun spice. About an hour before I ready to cook it, I drain the meat and let it rest on paper towels. I mix extra fine ground corn meal, a little salt and pepper in a large paper sack, shake it well, then add the meat. I shake the sack again, then drop the meat cubes into the deep fat fryer. (400 degrees) Cook until brown. (I usually sample a cube to see if it's done).
I cut the meat into one inch cubes. I cold (in the refrigerator) marinate it overnight in a mixture of oil and vinegar (1 cup each) and Cajun spice. About an hour before I ready to cook it, I drain the meat and let it rest on paper towels. I mix extra fine ground corn meal, a little salt and pepper in a large paper sack, shake it well, then add the meat. I shake the sack again, then drop the meat cubes into the deep fat fryer. (400 degrees) Cook until brown. (I usually sample a cube to see if it's done).
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Susanna
Guest
hey, hornetguy, how did they prepare it? roasted? grilled? what seasonings or sauce (probably not a sauce, but i ask because maybe) ?
i'll most likely never have the chance to eat it. did it taste like chicken?
No, it doesn’t. It tastes like something which has been venturing through the swamp lands eating whatever and their cousins!