Reply
 
Thread Tools Search this Thread Display Modes
 
Old 09-26-2017, 07:54 PM   #21
Enigma
 
RT Firefly's Avatar
 
City: Slicker?
Join Date: Oct 2007
Posts: 15,626
Greetings,
Mr. BrB. Sorry for the confusion. I was NOT suggesting using a microwave oven to fry an egg. Frypan please. Surely I don't have to go down there and hold your hand...on the other hand, you never answered the cocktail question (post #12). THAT could be the reason for your apparent befuddlement...
__________________
RTF
RT Firefly is offline   Reply With Quote
Old 09-26-2017, 07:56 PM   #22
Guru
 
twistedtree's Avatar
 
City: Gloucester, MA
Join Date: Jan 2013
Posts: 6,656
Quote:
Originally Posted by Lou_tribal View Post
Where is the sauce???

L
Ah, a true Frenchman.
__________________
MVTanglewood.com
twistedtree is offline   Reply With Quote
Old 09-26-2017, 07:58 PM   #23
Guru
 
Join Date: Jun 2014
Posts: 1,274
Quote:
Originally Posted by RT Firefly View Post
Greetings,
Mr. BrB. Sorry for the confusion. I was NOT suggesting using a microwave oven to fry an egg. Frypan please. Surely I don't have to go down there and hold your hand...on the other hand, you never answered the cocktail question (post #12). THAT could be the reason for your apparent befuddlement...
A Rutherford Ranch Red blend...not too much, I promise!
Bruce
Bruce B is offline   Reply With Quote
Old 09-26-2017, 07:58 PM   #24
Senior Member
 
City: Houston
Join Date: May 2017
Posts: 333
I'm not sure why asparagus got so skinny over the past 10 years. I prefer the taste and texture of the thicker stalks. One good thing to do with large asparagus though is use a potato peeler on the bottom 1/3rd.
If you're a "visual" person like me, it's nice to blanche asparagus first to hold the bright green color. Same for broccoli.
CDreamer is offline   Reply With Quote
Old 09-26-2017, 08:05 PM   #25
Guru
 
BandB's Avatar
 
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 20,361
Wifey B: You can use a microwave fry an egg or at least end up with similar, to poach an egg or scramble one. You can also use for asparagus. You can steam it quite well.

Ok, as to eating. Hubby and I both require meat at all meals.

We like veggies ok, green stuff and beans.

We like salads some nights.

We love berries which are very healthy.

We love fruit, but....and it's a huge but...all the sugar in fruit is just weight looking to jump on you so we limit it enough to not gain weight.

We generally eat balanced meals. We also don't eat potatoes much when cooking at home or on the boat but we will get baked potatoes when eating out. Never do either of us eat French Fries. We eat mashed potatoes only with fried chicken.

We also do not eat much bread. Ordinary dinner at home or on the boat, no bread. Fancy restaurant a little and special occasions at home.

Ok, you'll laugh at this one but hubby started it and I actually like it ok. If we decide to fix sandwiches for lunch, we skip the bread. Lettuce wraps, especially romaine leaves, are nice but otherwise we just get all the makings we want and put it on a plate and eat with a fork.

We do have a chocolate and ice cream weakness and do both but when we see any weight gain then none of either for a couple of days until we've reversed it.

We also eat large quantities (he more than I do) and know that we'll have to reduce as we age. We're not as bad as we once were. Hubby ate incredible quantities of food when he was young.
BandB is online now   Reply With Quote
Old 09-26-2017, 08:09 PM   #26
Guru
 
BandB's Avatar
 
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 20,361
Wifey B: And for full disclosure. He and I use to cook nearly every night. Generally when we cook, he will grill the meats and I'll make salads and we'll pour veggies out of a package or can. Now, most of the time today we have someone else around to cook and they all are incredible cooks. Hubby will still grill meats and I'll still do salads, but they do all the fancy stuff.
BandB is online now   Reply With Quote
Old 09-26-2017, 08:30 PM   #27
Scraping Paint
 
City: Palm Coast
Join Date: May 2017
Posts: 3
Quote:
Originally Posted by GFC View Post
You do know that the Navajo and Apache definition for "Vegetarian" is "he who doesn't know how to hunt!"
That's a funny joke.

But seriously, do you know the derivation of the word omnivore? Interestingly, it comes from the Camanche word for, "dies young."

Really! Look it up!
KnotMeUp is offline   Reply With Quote
Old 09-26-2017, 08:39 PM   #28
Master and Commander
 
markpierce's Avatar
 
City: Vallejo CA
Vessel Name: Carquinez Coot
Vessel Model: penultimate Seahorse Marine Coot hull #6
Join Date: Sep 2010
Posts: 12,310
My then fifty-eight-year-old sister called me on the phone, frantically asking how to make hard-boiled eggs. This is a good lesson on how many women don't know how to cook. My other sister isn't beyond pouring milk in a bowl of cereal! (I've been doing most all the home cooking for nearly fifty years.)

Well, place the eggs in a pot with cold water covering. Bring to a boil and take off the heat and cover the pot. After fourteen minutes, cool in cold water.
__________________
Kar-KEEN-ez Koot
markpierce is offline   Reply With Quote
Old 09-26-2017, 08:46 PM   #29
Guru
 
BandB's Avatar
 
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 20,361
Quote:
Originally Posted by markpierce View Post
My then fifty-eight-year-old sister called me on the phone, frantically asking how to make hard-boiled eggs. This is a good lesson on how many women don't know how to cook. My other sister isn't beyond pouring milk in a bowl of cereal! (I've been doing most all the home cooking for nearly fifty years.)

Well, place the eggs in a pot with cold water covering. Bring to a boil and take off the heat and cover the pot. After fourteen minutes, cool in cold water.
Wifey B: I've never done that. Neither has hubby. Never had the need. Now I have seen some slick modern ways to do it advertised.
BandB is online now   Reply With Quote
Old 09-26-2017, 08:54 PM   #30
Master and Commander
 
markpierce's Avatar
 
City: Vallejo CA
Vessel Name: Carquinez Coot
Vessel Model: penultimate Seahorse Marine Coot hull #6
Join Date: Sep 2010
Posts: 12,310
Omnivore: "The word omnivore derives from the Latin omnis (all), and vora, from vorare, (to eat or devour), having been coined by the French and later adopted by the English in the 1800s.[16] Traditionally the definition for omnivory was entirely behavioral by means of simply "including both animal and vegetable tissue in the diet."
__________________
Kar-KEEN-ez Koot
markpierce is offline   Reply With Quote
Old 09-26-2017, 08:56 PM   #31
Guru
 
Lou_tribal's Avatar
 
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,344
Quote:
Originally Posted by twistedtree View Post
Ah, a true Frenchman.
Of course! The taste is in the sauce, the secret is in the sauce!

On a serious side, when I was a young guy, where I grew up, we were going to harvest wild asparagus in the hills (la garrigue don't know the english word for this). These were very tiny asparagus, very strong in taste. Never I was able to get this taste again... just some memories.

L.
Lou_tribal is offline   Reply With Quote
Old 09-26-2017, 09:36 PM   #32
Guru
 
Drake's Avatar
 
City: Seabrook, Texas
Vessel Name: Small World
Vessel Model: Defever 50
Join Date: Sep 2014
Posts: 611
Quote:
Originally Posted by GFC View Post
I'm a meat eater. Vegetables are OK but it ain't a real dinner unless there's meat on my plate.
Having been born and raised in Texas, I could not agree more.
Drake is offline   Reply With Quote
Old 09-26-2017, 09:38 PM   #33
Senior Member
 
City: Houston
Join Date: May 2017
Posts: 333
Ok - just TRY this way to hard boil eggs that will peel more easily:

Don't put them in the water until it's HOT...not boiling...just hot to the touch. Then bring to boil, cover, turn off heat, 12 minutes, cool them down in ice water.

I know, I know...I wasn't taught that way either. But it works

As always, really fresh eggs are harder to peel than week-old eggs.
CDreamer is offline   Reply With Quote
Old 09-26-2017, 10:15 PM   #34
Member
 
BurningChrome's Avatar
 
City: Sebastian
Join Date: Aug 2017
Posts: 14
I'm not opposed to a vegetarian meal now and again..."veggie bowl" with beans & rice...but I'm mostly an omnivore...who needs to make sure he's getting enough fiber...
__________________
These are the jokes...you better start laughing.
BurningChrome is offline   Reply With Quote
Old 09-27-2017, 01:44 AM   #35
Dauntless Award
 
Wxx3's Avatar
 
City: Wrangell, Alaska
Vessel Name: Dauntless
Vessel Model: Kadey Krogen 42 - 148
Join Date: Jan 2013
Posts: 2,802
Quote:
Originally Posted by RT Firefly View Post
Greetings,
Omnivore here. How do you do your asparagus? I used to simply steam it but of late I have been grilling or sauteing it with balsamic vinegar and a touch of red pepper flakes. If sauteing, I usually de-glaze the pan with a dash of white wine in lieu of the balsamic.
You can also try a couple minutes steaming, then put on grill.

Or saute. I find that the initial steaming, (half cooked) makes it easier to grill or saute without burning (probably because I don't lose my attention span)
__________________
Richard on Dauntless,
New York

a Kadey Krogen 42 currently: https://share.garmin.com/dauntless
Blog:
https://dauntlessatsea.com
Wxx3 is offline   Reply With Quote
Old 09-27-2017, 09:19 AM   #36
Guru
 
TDunn's Avatar
 
City: Maine Coast
Vessel Name: Tortuga
Vessel Model: Nunes Brothers Raised Deck Cruiser
Join Date: Feb 2015
Posts: 890
I am mostly vegetarian, but during the summer I do eat seafood. As far as the seafood goes I eat haddock, scallops and lobster. I buy the haddock and scallops direct from the fishermen, but I catch the lobster myself. I try to limit seafood to once a week but that is hard with lobster from July to October because I catch too many.

When I am in the pacific northwest I also eat oysters, salmon, dungeness crabs and razor clams if I hit the beach at the right time.
TDunn is offline   Reply With Quote
Old 09-27-2017, 06:45 PM   #37
Veteran Member
 
Join Date: May 2016
Posts: 94
Quote:
Originally Posted by CDreamer View Post
Ok - just TRY this way to hard boil eggs that will peel more easily:

Don't put them in the water until it's HOT...not boiling...just hot to the touch. Then bring to boil, cover, turn off heat, 12 minutes, cool them down in ice water.

I know, I know...I wasn't taught that way either. But it works

As always, really fresh eggs are harder to peel than week-old eggs.
Eggs are simultaneously the easiest and trickiest things to cook. I love eggs every which way, and have worked hard to understand the countless different ways to cook them, and the countless variations on how to execute any given method. How to boil? How to poach? How to scramble? Toss any of these questions online and itís almost as bad as politics.

For starters on how to hard boil an egg, Iíd go here:

The Food Lab: How to Make Perfect Hard-Boiled Eggs | Serious Eats

In addition to that article, there are another dozen or so articles on Serious Eats solely on boiling eggs. And once youíve studied those, proceed to Food52, then the New York Times cooking site. By the time you are done you will need your own chicken farm to keep up with the eggs you will go through trying all the different methods. But youíll have fun, learn a lot, and discover that there is no one rule to getting it right. Most of all, you will learn how to cook Really Good Eggs. 🙂 🐣 🐥 🐓 🐣
Bruce B Wifey D is offline   Reply With Quote
Old 09-27-2017, 06:47 PM   #38
Senior Member
 
Sugardog's Avatar
 
City: Alexander
Join Date: Aug 2017
Posts: 152
I subscribe to the four food groups, FF, chips, CC cookies, Cherry Garcia. Ha
Sugardog is offline   Reply With Quote
Old 09-27-2017, 07:09 PM   #39
Veteran Member
 
Join Date: May 2016
Posts: 94
Quote:
Originally Posted by BandB View Post
Wifey B: You can use a microwave fry an egg or at least end up with similar, to poach an egg or scramble one. You can also use for asparagus. You can steam it quite well.

Ok, as to eating. Hubby and I both require meat at all meals.

We like veggies ok, green stuff and beans.

We like salads some nights.

We love berries which are very healthy.

We love fruit, but....and it's a huge but...all the sugar in fruit is just weight looking to jump on you so we limit it enough to not gain weight.

We generally eat balanced meals. We also don't eat potatoes much when cooking at home or on the boat but we will get baked potatoes when eating out. Never do either of us eat French Fries. We eat mashed potatoes only with fried chicken.

We also do not eat much bread. Ordinary dinner at home or on the boat, no bread. Fancy restaurant a little and special occasions at home.

Ok, you'll laugh at this one but hubby started it and I actually like it ok. If we decide to fix sandwiches for lunch, we skip the bread. Lettuce wraps, especially romaine leaves, are nice but otherwise we just get all the makings we want and put it on a plate and eat with a fork.

We do have a chocolate and ice cream weakness and do both but when we see any weight gain then none of either for a couple of days until we've reversed it.

We also eat large quantities (he more than I do) and know that we'll have to reduce as we age. We're not as bad as we once were. Hubby ate incredible quantities of food when he was young.

All very sensible.

Love the sandwich-without-bread thing. I use whole steamed collard leaves which are really sturdy, and sturdy lettuce or romaine in a pinch.

In spite of what Bruce suggests, Iím not a vegetarian. I just really like veggies and some fruit, and I eat very little meat. I have trouble with the transition between the nice moo-cow munching in the field, and the thing sitting on my plate. 😳 I love seafood and eggs, and I love fresh cooked beans (from dried, not from cans) and almost every kind of whole grain, nut and seed. We have very different eating styles which makes meal time rather complicated, but we make it work. Heíll even sometimes make room on the grill next to his slab Ďo beef for my slice of tofu. 😇. Oh, and I love bread but Iím a bread snob: Iíll only allow myself to eat it if itís the really good stuff, fresh baked artisan types. Otherwise, Iíll stay away from it because itís pretty empty nutritionally-speaking (calories but nothing else).

If you invite me over to dinner and serve me a nice beef tenderloin, I will enjoy it, but Iíll also snarf whatever veggies you offer, and you should try to keep the salad bowl out of my reach if you want anyone else to have some. 🙂
Bruce B Wifey D is offline   Reply With Quote
Old 09-27-2017, 07:16 PM   #40
Guru
 
Fletcher500's Avatar
 
City: San Diego
Vessel Model: Helmsman 4304
Join Date: May 2016
Posts: 1,580
Paleo.
Fletcher500 is offline   Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


» Trawler Port Captains
Port Captains are TF volunteers who can serve as local guides or assist with local arrangements and information. Search below to locate Port Captains near your destination. To learn more about this program read here: TF Port Captain Program





All times are GMT -5. The time now is 05:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0
Copyright 2006 - 2012