Yep, I NEED HELP!
I have this disease, it all stems from Cast Iron cookware.
Yet another set added to the collection. This time it's a #8 chicken fryer
with the flat lid that can be used as a griddle. I'm running out of room!
Not sure of the maker, all it says is made in the USA and #8 with a FS under the 8 and a D with what looks like a small heart above it.
The pot looks like they seasoned it once and never used it. I gave it a good scrub and a fresh season...fried chicken anyone!
I love fried chicken. When are you making it?:)
Quote from: ForestCreatureYep, I NEED HELP!
I have this disease, it all stems from Cast Iron cookware.
Yet another set added to the collection. This time it's a #8 chicken fryer
with the flat lid that can be used as a griddle. I'm running out of room!
Not sure of the maker, all it says is made in the USA and #8 with a FS under the 8 and a D with what looks like a small heart above it.
The pot looks like they seasoned it once and never used it. I gave it a good scrub and a fresh season...fried chicken anyone!
Do you deliver?? :J
looks like I better get the 16" fryer out :cool:
So - you are coming to Bandy Creek, right???
Could that thing possibly be used for frying fish ... like maybe bluegills? And, I don't mean to cause any trouble or anything, say frying those fish in lard?
Just asking some questions, that's all.
Fly
Quote from: flyfishermanCould that thing possibly be used for frying fish ... like maybe bluegills? And, I don't mean to cause any trouble or anything, say frying those fish in lard?
Just asking some questions, that's all.
Fly
It could be a stretch, but if said fish are clean, filleted and battered anything may be possible. While the fryer isn't too deep, I believe that 3" (maybe 3 1/2) would be deep enough for fish....
It's all that lard that raises an issue , that really is not in my diet at this time.
:)
Quote from: ForestCreatureIt could be a stretch, but if said fish are clean, filleted and battered anything may be possible. While the fryer isn't too deep, I believe that 3" (maybe 3 1/2) would be deep enough for fish....
It's all that lard that raises an issue , that really is not in my diet at this time.
:)
Instead of using the term, "Lard", use it's real name........"Pig fat".....that'll cure ya :J
http://dictionary.reference.com/browse/lardYou might like to try olive oil. It's much lighter and more appropriate for delicate fish. :sombraro:
Quote from: waveryInstead of using the term, "Lard", use it's real name........"Pig fat".....that'll cure ya :J
http://dictionary.reference.com/browse/lard
You might like to try olive oil. It's much lighter and more appropriate for delicate fish. :sombraro:
I like olive oil. But there ain't nuthin' like fresh fish fried in bacon fat. Which is actually just another form of "Pig fat"...... :D
Swine adipose tissue always makes food taste better.:)
With the correct seasonings and the right flour/cornmeal cobination ... bluegill, perch or crappie, pan fried in cast iron with lard ... have no equal. And, of course, those fried fish ought to be served with grits, collard greens cooked with fat back, cornbread and sweet tea (southern style).
Fly
Quote from: flyfishermanWith the correct seasonings and the right flour/cornmeal cobination ... bluegill, perch or crappie, pan fried in cast iron with lard ... have no equal. And, of course, those fried fish ought to be served with grits, collard greens cooked with fat back, cornbread and sweet tea (southern style).
Fly
Cal me when your in your 60's :J
Quote from: waveryCal me when your in your 60's :J
Maybe you ought to call me when you get in your seventies!
Quote from: flyfishermanWith the correct seasonings and the right flour/cornmeal cobination ... bluegill, perch or crappie, pan fried in cast iron with lard ... have no equal. And, of course, those fried fish ought to be served with grits, collard greens cooked with fat back, cornbread and sweet tea (southern style).
Fly
Lake perch.....now you have my attention :cool: yummmm
You have no idea what fish you should be eating until you've had some Minnesota (i.e. Canadian) walleye, deep fried in a beerbatter or broiled with a little white wine. I figured I'd given up good fish when I moved from New England to Minnesota, but when I tasted walleye for the first time, I learned I'd been deprived.
You have to be careful buying walleye, because a lot of stuff sold as walleye is really some farm-raised imposter from Eastern Europe. But if you catch your own, then everything's known.
Austin
That walleye is great eating to be sure; and your right, it needs to be deepfried (batters always are the major topic!); I've also tasted some walleye baked (and stuffed!) and also "poached'. Good eating fish always make good conversation. So let me toss in a curve here ... all fish (that I know of anyway), fresh or salt water ... will taste better cooked with their heads on vs cooked with thier heads cut off.
Now, that ought to get a conversation going!
Fly
Quote from: flyfishermanMaybe you ought to call me when you get in your seventies!
OHHHH!! I hope I can :D
Quote from: flyfishermanThat walleye is great eating to be sure; and your right, it needs to be deepfried (batters always are the major topic!); I've also tasted some walleye baked (and stuffed!) and also "poached'. Good eating fish always make good conversation. So let me toss in a curve here ... all fish (that I know of anyway), fresh or salt water ... will taste better cooked with their heads on vs cooked with thier heads cut off.
Now, that ought to get a conversation going!
You've never tried this with Atlantic Bluefish, then. Their heads contain a sac of the nastiest oil on the face of the Earth. Carefully remove that head, and it's good eating. But break that sac, and the fish is not worthy of the garbage dump.
Also, I'd love to see you cook a good cold water swordfish with the head on. They're best cut into 1-1/2" thick steaks (a typical swordfish will yield hundreds of such steaks), marinated (I prefer a teriaki marinade), and either broiled or cooked over coals.
Austin
Walleye is another good one on my list of favs.
Darn it! now I HAVE to hit the fish shop!... guess that fried chicken will have to wait. So will the lard and batter have to wait till the diet is close to over. Till then just a spritz or 2 of olive oil, dill. garlic and a shake or 2 of lemon pepper. Unless of course there are some other ideas.
Get those cast iron skillets warming :-()
Quote from: AustinBostonYou've never tried this with Atlantic Bluefish, then. Their heads contain a sac of the nastiest oil on the face of the Earth. Carefully remove that head, and it's good eating. But break that sac, and the fish is not worthy of the garbage dump.
Also, I'd love to see you cook a good cold water swordfish with the head on. They're best cut into 1-1/2" thick steaks (a typical swordfish will yield hundreds of such steaks), marinated (I prefer a teriaki marinade), and either broiled or cooked over coals.
Austin
Blues are indeed a very oiley fish; they do taste (at best) very "fishy" - but they, too, taste better with the heads left on! What you have to watch out for with the bluefish is their extra sharp teeth!
As for the swordfish, which we've not had in quite a spell, but fish that size head for the BBQ pit. BBQ pits in this part of the country are large. We like to do a hog (split in half length wise and then laid end to end ... hear that Wayne?). Anyway, some salt water fish lend themselves best grilled. The real deliicacy from the ocean in these parts, grilled, is yellow-fin tuna.
Fly
Quote from: flyfishermanBlues are indeed a very oiley fish; they do taste (at best) very "fishy" - but they, too, taste better with the heads left on! What you have to watch out for with the bluefish is their extra sharp teeth!
My experience has been that if the head has been removed (without whacking the head to kill the nasty things) then they are not particularly oily. But some fishermen will give them a good whack in the head to get them to stop fighting, which breaks that oil sac. Most of those guys just throw them back.
QuoteAs for the swordfish, which we've not had in quite a spell, but fish that size head for the BBQ pit. BBQ pits in this part of the country are large. We like to do a hog (split in half length wise and then laid end to end ... hear that Wayne?). Anyway, some salt water fish lend themselves best grilled. The real deliicacy from the ocean in these parts, grilled, is yellow-fin tuna.
I'll take that as an invitation...so when is the pig roast? Will you be doing the swordfish and tuna at the same time? Oh, and were's a good campground in the area? We'll be bringing the Taj MaHaul and like E/W hookups...Forestcreature, let me know your site number, and we'll try to get a site near yours. Fly is providing the swordfish, tuna, and pork. We'll bring some fresh walleye and a sack of Minnesota wild rice. Of course, wavery can come too...
Austin
Quote from: flyfishermanBlues are indeed a very oiley fish; they do taste (at best) very "fishy" - but they, too, taste better with the heads left on! What you have to watch out for with the bluefish is their extra sharp teeth!
As for the swordfish, which we've not had in quite a spell, but fish that size head for the BBQ pit. BBQ pits in this part of the country are large. We like to do a hog (split in half length wise and then laid end to end ... hear that Wayne?). Anyway, some salt water fish lend themselves best grilled. The real deliicacy from the ocean in these parts, grilled, is yellow-fin tuna.
Fly
I can feel the fat bubbling through my veins as I type. :p
I agree with the Yellow-fin Tuna. The only thing better is fresh caught Mahi-Mahi (sometimes called Dorado or Dolphin Fish). I go Albacore fishing off of Mexico every year. We often come home with Mahi-Mahi and/or Yellow-fin in the mix.
Can't wait 'til August...... :-()