Culinary, Arts, Thread.

#32,627
#32,627
Behr said:
The freshness unmistakable.

It's interesting that we, or I should say I, get caught up in thinking I have to get Greek or Italian olive oil to get the best. I'd say the best probably are Italian and Greek, but to guarantee fresh and authentic olive oil, it makes sense to get it straight from the harvester where it went from the tree to the bottle to me, rather than a company that received it in a barrel from another country and bottled it and possibly sent it somewhere else for packaging and shipping.

Blah blah blah. It's fresh and it's really tasty. The 7 harvest is smooth and fruity, good by itself, but the Olio Nuovo is explosive.

I think I'm good now on which oils I'm keeping. It's been fun and educational.
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I know nothing about it so having someone do the research and go to the trouble you did is nice. Thanks a ton for the info.
 
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#32,628
#32,628
82_VOL_83 said:
I know nothing about it so having someone do the research and go to the trouble you did is nice. Thanks a ton for the info.
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This was no trouble, it's what I do. I enjoy food. You want a good olive oil that's authentic and won't cost an arm and a leg, go to Publix and look on the bottom shelf and grab a bottle of Lucini. I've been using it for years and it still passes all the tests including taste. It's not far from this California Nuovo, but it's the same price for 3 times the size bottle.
 
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#32,635
#32,635
Behr said:
Yes, ahi and yellowfin are the same.
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I've heard bigeye called ahi, too, is why I asked.
We used to catch Spanish macks off the pier, the smaller ones that met minimum length requirements, filet them, freeze a couple of days, then thaw and dip in horseradish.
Yeah, you have to dip it in some oil or it's too dry.

Edit: A lot of people don't like mackerel, but I do. Heck, I like bluefish aok if it's done right. I was over in Frisco, NC, once and rented out the bottom floor of a house. The lady who owned the house made a great bluefish salad. I can eat bluefish, too, just not fried.
 
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#32,636
#32,636
GordonC said:
I've heard bigeye called ahi, too, is why I asked.
We used to catch Spanish macks off the pier, the smaller ones that met minimum length requirements, filet them, freeze a couple of days, then thaw and dip in horseradish.
Yeah, you have to dip it in some oil or it's too dry.
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Raw?
 
#32,638
#32,638
GordonC said:
I've heard bigeye called ahi, too, is why I asked.
We used to catch Spanish macks off the pier, the smaller ones that met minimum length requirements, filet them, freeze a couple of days, then thaw and dip in horseradish.
Yeah, you have to dip it in some oil or it's too dry.

Edit: A lot of people don't like mackerel, but I do. Heck, I like bluefish aok if it's done right. I was over in Frisco, NC, once and rented out the bottom floor of a house. The lady who owned the house made a great bluefish salad. I can eat bluefish, too, just not fried.
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And I should have asked if you knew they were the same. Im used to people not knowing. People used to ask all the time what part of the tuna ahi was.
 
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#32,640
#32,640
Behr said:
And I should have asked if you knew they were the same. Im used to people not knowing. People used to ask all the time what part of the tuna ahi was.
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So now down in Florida, do the folks down there eat striped mullet (the jumping kind) fried?
In NC, they say "mullet" to refer to what most people in the Carolinas and Florida call "whiting."
But "whiting" like you get at a seafood place is really a variety of hake, I think. It's a coldwater fish.
Anyway, I ask about the striped mullet because I've always heard of people smoking them, but in the Carolinas, people just scale, gut, and fry.
I've never tried that.
 
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#32,641
#32,641
I really don't need to eat them but I want to make some hush puppies this weekend in the air fryer and see how it does.
 
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#32,642
#32,642
GordonC said:
So now down in Florida, do the folks down there eat striped mullet (the jumping kind) fried?
In NC, they say "mullet" to refer to what most people in the Carolinas and Florida call "whiting."
But "whiting" like you get at a seafood place is really a variety of hake, I think. It's a coldwater fish.
Anyway, I ask about the striped mullet because I've always heard of people smoking them, but in the Carolinas, people just scale, gut, and fry.
I've never tried that.
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No, we smoke it and that's it. Might be some back swamp gator gutters fry it but that don't count. So no.
 
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#32,650
#32,650
Behr said:
It monitors sleep too. One night I woke up to go to the restroom and looked at my clock, was 1:43. Watch recorded I woke up at 1:40.

Charge on mine lasts 10 days and that is down to 15% and it takes right at 1:40 (hour and 40 minutes) minutes for a complete charge.

Vibrate alarm is my favorite function. I like getting up early and it wakes me without waking Chupa. I also use it for reminders.

Anyway, it's a good watch for the money. I've got $20 in mine. Hope you like yours.
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I bet Tom Brady the goat has one. À letter for each ring (The Goat)
 
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