Nothing elaborate. Just some mechanically separated chicken with cheesy macaroni things and vegetables that are going to make my pee smell funny.
![DSCF7017.JPG]( "DSCF7017.JPG")
Asparagus? I think that, and okra will do the same thing. I had a bowl of gumbo and had that happen.
Never had a problem with okra or anything else other than the asparagus. Think there's some kind of enzyme in them that humans weren't made to digest, but I don't eat them often since they are usually more expensive than other veggies.
From a local pub: a beef short rib sandwich on ciabatta bread with applewood bacon, chipotle aioli and fixings. Side dish: Hellfire shrimp.
Note: although called Hellfire shrimp, the spiciness was pretty tame. The name Hellfire should imply that the diner's butt will feel like a flamethrower later on.
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Oooo. Chicken wings and a nice pilsner, it looks like.
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This isn't dinner but ubered down to a cafe (with patio seating) for Louisiana oysters for lunch
POSSIBLY ordering a poboy with debris to go for later/tomorrow
![RPaFBzH.jpg]()
POSSIBLY ordering a poboy with debris to go for later/tomorrow
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Now I want to go to the Boston waterfront right now for about 4 dozen oysters and beer.This isn't dinner but ubered down to a cafe (with patio seating) for Louisiana oysters for lunch
POSSIBLY ordering a poboy with debris to go for later/tomorrow
![RPaFBzH.jpg]()
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When I am in Boston, I eat 2 dozen oysters without batting an eye. I LOVE good oysters
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I watched an oyster eating competition once. It basically looked like what I would eat for lunch if $ weren’t an issue. Look me up next time you’re in town. My fave brewery made a beer for the sole purpose of pairing with oysters.
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Omg I need to know about this beer
The oysters in Boston make most of what's widely available in Texas look like poppycock.
The Louisiana ones offered at a couple different places are pretty good, MUCH better than gulf oysters. Plus the shrimp poboys=yum
I will let you know if I might be there next year, it's entirely possible if vaccines get normalized, traveling becomes safer, etc. I have friends in Cambridge and greater Boston area. I can TOTALLY down 24 oysters no problem if not more. I don't care for crackers & hot sauce with oysters either, the way Texans do. Ugh. Great oysters are awesome with a teeny squeeze of lemon! No fuckin saltines and hot sauce. Ew
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@Call_Me_Dave @Enid I'm not an oyster eater myself, but they are a staple of restaurants here in Florida. I can't vouch for how they compare to elsewhere though, and a lot of shellfish has become a dicey proposition here since the BP oil spill in the Gulf of Mexico. Course, it could be fine to eat them now; I did just have shrimp recently.
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I have to say that if you like a fresh brine salt taste of some seafood then you may love New England oysters. Or Canadian oysters. There's a nice firm plop of salt (that will have a flavor of the water they were in), I can't explain it. It's lovely if you like a good seafood taste.
I'm not sure about oysters from down south. I can eat the ones labeled from Louisiana because they taste better than Texas gulf oysters. Also I got way sick off of gulf oysters 10+ years ago, like vibrio vulnificus sick. Yuck!! (You really want oysters from colder waters. They taste much better and are far less prone to vibrio vulnificus bacteria.)
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Fun fact: some of the best oysters I’ve ever eaten were in Ireland. Absolutely massive and delicious.
Tonight's dinner: roast chicken rubbed with spices, potato latkes with ML's gochujang dipping sauce, and rice with Bisto gravy.
Chicken tonkatsu. Double breaded in panko crumbs, with katsu sauce (a Japanese BBQ sauce I made with dry mustard, Worcestershire sauce, ketchup, soy sauce).
My turn to cook again so it's keep it quick and simple. Which means left over mechanically separated chicken, mixed veggies & bad for you, but oh so tasty French fries.
![DSCF7020.JPG]( "DSCF7020.JPG")
