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| StriperTalk! All things Striper |
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11-27-2013, 11:15 PM
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#1
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,481
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Quote:
Originally Posted by The Dad Fisherman
I'd rather not.....
Posted from my iPhone/Mobile device
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You mock what you don't understand.
Posted from my iPhone/Mobile device |
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11-27-2013, 11:19 PM
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#2
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Registered User
Join Date: Nov 2007
Posts: 12,632
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mother in law makes an oyster casserole every year that's pretty impressive....grilled chorico, walnut, dried apricot and cranberry cornbread stuffing is a fav...
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11-28-2013, 04:40 AM
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#3
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,851
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My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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No boat, back in the suds.  
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11-28-2013, 08:32 AM
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#4
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Registered User
Join Date: May 2004
Location: South of Boston
Posts: 2,605
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Quote:
Originally Posted by piemma
My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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This is right in my wheelhouse.
Posted from my iPhone/Mobile device |
The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. ~John Buchan
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11-28-2013, 06:47 AM
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#5
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,709
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Quote:
Originally Posted by spence
You mock what you don't understand.
Posted from my iPhone/Mobile device
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Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device |
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11-28-2013, 07:07 AM
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#6
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Oblivious // Grunt, Grunt Master
Join Date: Nov 2005
Location: over the hill
Posts: 6,682
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Pie
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11-28-2013, 07:53 AM
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#7
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,851
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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And well he should be with a $5K Wolf stove |
No boat, back in the suds.
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11-28-2013, 09:47 AM
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#8
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,481
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Quote:
Originally Posted by piemma
And well he should be with a $5K Wolf stove
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I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!
-spence |
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11-29-2013, 07:52 AM
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#9
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,851
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Quote:
Originally Posted by spence
I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!
-spence
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Just bustin' em Jeff. Happy Thanksgiving |
No boat, back in the suds.
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11-28-2013, 08:13 AM
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#10
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,206
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-28-2013, 08:25 AM
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#11
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No Trolling allowed
Join Date: Oct 2004
Location: North Kingstown, RI
Posts: 414
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Westport white turnips mashed w/carrots, butter and salt.
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1 @ 32 Pledge. Our beloved Striped Bass are in trouble AGAIN.
I fished through the lean years and don't want to live through another collapse of the stock.
2 fish @ 28" is ridiculous.
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11-28-2013, 08:49 AM
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#12
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Registered User
Join Date: Feb 2012
Posts: 208
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Quote:
Originally Posted by parker23
Westport white turnips mashed w/carrots, butter and salt.
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X2
Posted from my iPhone/Mobile device |
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11-28-2013, 09:33 AM
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#13
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Certifiable Intertidal Anguiologist
Join Date: Feb 2000
Location: Somewhere between OOB & west of Watch Hill
Posts: 35,288
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Corn, lightly buttered, with light salt.
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~Fix the Bait~ ~Pogies Forever~
Striped Bass Fishing - All Stripers
Kobayashi Maru Election - there is no way to win.
Apocalypse is Coming:
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11-28-2013, 09:48 AM
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#14
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,481
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Quote:
Originally Posted by The Dad Fisherman
I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy
Posted from my iPhone/Mobile device |
Made a double strength smoked turkey stock for the base, it was epic.
-spence |
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11-28-2013, 09:56 AM
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#15
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,705
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Quote:
Originally Posted by spence
Made a double strength smoked turkey stock for the base, it was epic.
-spence
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I'm going to use the drippings from the water pan of the smoker to make gravy. |
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11-28-2013, 10:09 AM
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#16
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Registered User
Join Date: Mar 2012
Location: Ashland, Mass.
Posts: 596
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Pearl onion casserole with ritz cracker topping drizzled with melted butter.  |
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11-28-2013, 11:42 AM
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#17
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,481
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Quote:
Originally Posted by basswipe
I'm going to use the drippings from the water pan of the smoker to make gravy.
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Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.
Be sure to degrease it!
Posted from my iPhone/Mobile device |
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11-28-2013, 01:13 PM
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#18
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,705
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Quote:
Originally Posted by spence
Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.
Be sure to degrease it!
Posted from my iPhone/Mobile device
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That's kind of what I did.The water pan was filled the liquid I brined the bird in.After six hours on the smoker bird is now on the grill(low!) to finish and what's left in the water pan after boiling will be the gravy.
Did an apple/mesquite blend for smoke this year.
We certainly don't agree on politics but we do agree on food!Happy Thanksgiving to you and yours Spence.Enjoy!!! |
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11-30-2013, 07:58 AM
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#19
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,206
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Quote:
Originally Posted by spence
Made a double strength smoked turkey stock for the base, it was epic.
-spence
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We trash-canned a turkey last weekend, made a gravy with the drippings, had a nice smoky flavor from the charcoal....we ate like kings 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-29-2013, 10:44 PM
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#20
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........
Join Date: Apr 2002
Posts: 22,805
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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is that like seeing sounds when shroomin...  |
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