1. This Board Rocks has been moved to a new domain: CarolinaPanthersForum.com

    All member accounts remain the same.

    Most of the content is here, as well. Except that the Preps Forum has been split off to its own board at: http://www.prepsforum.com

    Welcome to the new Carolina Panthers Forum!

    Dismiss Notice

red snapper (not voyergirl)

Discussion in 'Food & Drink Forum' started by WilliamJ, May 4, 2005.

Page 2 of 3
  1. May 4, 2005 at 12:18 PM #11
    WilliamJ

    WilliamJ SUPERMOD

    Age:
    56
    Posts:
    33,395
    Likes Received:
    0
    Joined:
    Jan 7, 2003
    Location:
    lost
    apparently daves culinary expertise is limited to the grilling of bovine, poltry and swine on a brassier of some sort slathered in a bar-b-que sauce concoction that everyone tells him is "great" whilst chugging beer and huffing cigarettes. some day he may venture out and try to expand his palate but that might be asking too much.
     
  2. May 4, 2005 at 12:28 PM #12
    DaveW

    DaveW Super Moderator

    Age:
    54
    Posts:
    25,782
    Likes Received:
    1
    Joined:
    Jan 7, 2003
    apparently daves culinary expertise is limited to the grilling of bovine, poltry and swine on a brassier of some sort slathered in a bar-b-que sauce concoction that everyone tells him is "great" whilst chugging beer and huffing cigarettes.


    you say this like its a bad thing
     
  3. May 4, 2005 at 12:39 PM #13
    WilliamJ

    WilliamJ SUPERMOD

    Age:
    56
    Posts:
    33,395
    Likes Received:
    0
    Joined:
    Jan 7, 2003
    Location:
    lost
    there is more to food preparation than lighting a grill and slathering bbq on meat.
     
  4. May 4, 2005 at 12:48 PM #14
    DaveW

    DaveW Super Moderator

    Age:
    54
    Posts:
    25,782
    Likes Received:
    1
    Joined:
    Jan 7, 2003
    sure, putting mayo all over something is not one them
     
  5. May 4, 2005 at 12:59 PM #15
    WilliamJ

    WilliamJ SUPERMOD

    Age:
    56
    Posts:
    33,395
    Likes Received:
    0
    Joined:
    Jan 7, 2003
    Location:
    lost
    after the fish has cooked you take a butter knife or spatula and scrape the burned mayo off the fish. you don't eat the burned mayo.
     
  6. May 4, 2005 at 1:27 PM #16
    gridfaniker

    gridfaniker Loathsome

    Age:
    59
    Posts:
    40,503
    Likes Received:
    12
    Joined:
    Jan 7, 2003
    I dunno. after seeing the pic of that turkey sandwich with the sperm-looking sauce on it, I don't think I'm gonna be putting mayo on fish or anything else anytime soon.
     
  7. May 4, 2005 at 1:36 PM #17
    flyfisher

    flyfisher Full Access Member

    Age:
    65
    Posts:
    2,257
    Likes Received:
    0
    Joined:
    Jan 7, 2003
    Location:
    Salisbury
    On a serious note, a blend of dijon and mayo is excellent on fish prior to cooking.
     
  8. May 4, 2005 at 1:38 PM #18
    WilliamJ

    WilliamJ SUPERMOD

    Age:
    56
    Posts:
    33,395
    Likes Received:
    0
    Joined:
    Jan 7, 2003
    Location:
    lost
    that was mayo w/hotsauce mixed in it.
     
  9. May 4, 2005 at 1:58 PM #19
    DaveW

    DaveW Super Moderator

    Age:
    54
    Posts:
    25,782
    Likes Received:
    1
    Joined:
    Jan 7, 2003
    mayo sucks
     
  10. May 4, 2005 at 2:28 PM #20
    gridfaniker

    gridfaniker Loathsome

    Age:
    59
    Posts:
    40,503
    Likes Received:
    12
    Joined:
    Jan 7, 2003
    William is prolly a pretty good cook, but he needs to work on his presentation. (i.e.: mustard dolloped onto a slice of capicola should not look like a coiled snake)
     
Page 2 of 3

Share This Page