In this episode, Phillip explains what he has been eating while Marcela has been gone. It is a good thing Marcela came home!
Tag Archives: food
- Thick as Thieves is a horrible movie. Don’t waste your money, and even more so don’t waste your time. I thought with Antonio Banderas and Morgan Freeman, I thought for sure it would be a winner. Stinker.
- I reapplied for my concealed weapons permit in mid November. The wait time is supposed to be at most 90 days. It’s still not here.
- The Department of Agriculture and Consumer Services runs the Division of Licensing here in Florida. Apparently there is a backlog in licensing for security, firearms, concealed weapons, and others.
- When I called a couple weeks ago, they explained that my license application has not even made it through data entry and is currently sitting in a pile of other applications on someone’s desk.
- That’s funny, they cashed my check (over $100) before they even entered my application in the computer.
- My pal OB just received his license in the mail and he applied in November as well. Maybe mine will be here soon.
- I am rapidly becoming a big fan of the Kel Tec product line. They produce very unique and affordable firearms. The two I have my eye set on are the PLR16 and the PF-9.
- The PF-9 is a super compact ultra thin single stacked 9 mm, 7+1 capacity. The retail price is $333 for the blue or as much as $390 for the parkerized. I haven’t shot one, but I have a co worker who owns one and I saw him fire it. I held one yesterday which I found for $250 used. I think I may be able to find one just a little more than that new.
- The PLR16 is a 223 handgun. It’s the same caliber as the AR-15 that I carry at work, however it has no stock and a very short barrel. This one starts just under $500, but if you own one you can easily get $1000 for it. They are next to impossible to find new right now and there is at minimum a 2 month waiting list for them.
- My Glock 19 is going to be a little uncomfortable to conceal because it’s so thick. The advantage is the 15 rounds plus one in the chamber that it carries. And it’s extremely durable, good for the range, and fun to shoot.
- Dinner last night was pretty good. I enjoyed a beef and potato stew with flour tortillas and cilantro. It cost about $2.50 a plate, and that included peach iced tea.
- It’s amazing how easy making beef and potato stew is. Brown 3 pounds of cubed beef and a couple of small onions. Add water and cubed potatoes and two packs of taco seasoning packs. Turn down to medium low, cover, and stew for an hour stirring occasionally, add more water if you need. When it thickens, the stew is so good. Serve with warm tortillas and peach iced tea! 🙂 Sort of a mix between store bought and homemade.
- I have twice as much left over as Marcela and I had to eat, and we shared some with mom and dad.
- I’m still waiting for information on the operations job for FPL. I have some information, but I don’t know if I will or will not get the offer. As far as I know, I have done what I can do (other than follow up which I am on top of) and now I have to wait.
- Tomorrow, I will get my paws on The Saturn Project album, Anthems for a Broken World. The music is great and I want to play it straight through.
I am tired of going to stores with signs saying “Cash or Food Stamps EBT Cards Only, No Debit, No Credit Card)”. I just went to buy some low carb bread (I am still trying to make the Atkins thing work), and I had a few dollars in my pocket. So, when I saw the sign listed above, I realized I could only buy one item. OK, I didn’t notice the food stamp portion until I was standing in line with my dollar bill in hand and the customer in front with the cart full had what looked like a credit card in hand. The customer purchased with food stamps a box of Swiss Chocolate Rolls, Chocolate Peanut Butter Bars, 6 bottled drinks, several bags of chips, and a loaf of bread. I asked why I am being restricted to a cash purchase when I have money in the bank that belongs to me while others are allowed to spend their food stamps money with the EBT card. There was no answer. Either way, the food stamp system is just so wasteful. We are subsidizing the Frito Lays, Little Debbie, Coca Cola, and all these other junk foods being purchased with food stamps programs. How is that necessary for a family? These should be items purchased after all other necessities. If someone wants to spend their money on junk food, that’s great. But I shouldn’t have to cover it with my tax dollars through the food stamp system. We need to do something about this.
Lobster is a favorite food of mine. Its sweet seafood flavor and its texture makes it the perfect food. It’s also the most fun to eat the lobster you have harvested yourself. Let’s get to the list!
#5 Lobster Bisque – This is a great way to clog your arteries. It is basically the remaining bits from a Maine Lobster other than the tail and claws, combined with various seasonings, onions, oil, butter, heavy cream, and cognac and strained with a fine filter. The texture is supposed to be velvety smooth and the flavor should be rich, creamy, with all the taste of lobster. It is excellent!
#4 Fried Lobster Tail – As a disclaimer, I must say that I have never had it prepared this way, but a friend of mine from work who is a true fisherman talks it up so much that I have to give this one mention. It seems to be a pretty simple operation. You remove the full tail from the shell, halve it, batter dip it or coat it in flour/corn meal with seasoning, and drop it in the deep fryer until the breading begins to brown. Sounds good to me! Why is it #4? Because I can tell you I don’t like Lobster Newburg as much as I would a whole tail, and the soup is good, but I would still rather have a hunk of lobster meat fried up.
#3 Lobster Ravioli – This is a delicious way to stretch your lobster meat out in order to serve more people with less meat. Though it is excellent, I have always felt like restaurants go skimpy on the meat in each ravioli, and that is my biggest complaint. Since I don’t know how to prepare it properly myself, I guess I don’t have much to complain about. I have also had it prepared with chunks in the ravioli, and I have had it more finely minced. I prefer the chunks.
#2 Steamed Main Lobster – I get a little sad when I see a lobster that has been boiled. Why? Because there is a better way. Boiling a lobster, in my opinion, actually leaches some of the flavor from the meat. This can be proved because if you taste the water after boiling, it has the flavor of lobster in it. In any case, just steam it until it is red, serve with clarified butter, and you will have a quality lobster dinner.
#1 Grilled Rock Lobster Tail – I would imagine that Maine lobster would do just as a well as rock lobster, but that isn’t the point. The point is that this is the best way to feature the best food on planet earth. Simply split the tail in half down the length of the tail, spray your hot grill with a little no stick, then throw the tail on the Q. Turn it after a minute or two, and when the meat turns opaque, it’s done. The length it takes will depend on the temperature of the grill and the size of the tail. Make sure you have some fresh lemon and clarified butter handy! You may want to brush the tails with a little lemon/butter or olive oil during the grilling process.
A couple of helpful tips for lobster preparation:
Rock Lobster can be deveined after the tail is separated from the carapace by breaking about a 5 inch section of antennae from the lobster, then break the tip off it. Insert the small end of the antennae into the vent and work it in an inch or two. Twirl the antennae and continue twisting as you pull it out. The result should be that the entire vein should come out in one long nasty black string leaving a perfectly clean lobster tail.
Clarified Butter (ghee): This will make a great difference if you like dipping your lobster in butter. Simply place a stick or two of butter in a small sauce pan on medium-high heat. The butter will begin to bubble and foam. Turn the temperature down and let the milk solids settle. Turn the temp up a little and continue simmering the butter until the milk solids begin to brown and maybe even burn. When your butter reaches perfect clarity, remove it from hear and strain it through a fine strainer lined with wet cheesecloth. This clarified butter should last in the fridge for a long time if you want to keep it on hand.
-My mind has been on fishing for weeks now. With lobster season officially kicking off yesterday, I’m dreaming even more.
-I found a good spot to catch lobster. Friday night I am going to grab a few, and Saturday or Sunday, I will get a few more.
-Football season is approaching. Available Saturdays will be spent watching the Canes whoop up on their opposition.
-There is some optimism that the Canes are moving in the right direction with Shannon at the helm. I believe the Canes will be bowl bound this season.
-Who would have thought that a Canes fan would be setting his sights on making a bowl game? We are supposed to compete for National Championships, not just bowl games and conference titles.
-I still haven’t decided if I am going to be able to get season tickets this year. I should. It has been about 3 or 4 years since I’ve been a season ticket holder.
-My low carb trend has been good. It has pushed me into a new realm of BBQ skills. Last night I smoked some chicken and grilled churrasco. Excellent!
-I am having some weird swelling and itching on the side of my face and the knuckles of my fingertips. It might be some type of allergic reaction or mosquito bites.
-Once again, I cannot wait to be at church this Sunday. Jesse and the crew are going to rock the house!
-I have to say, blog traffic has been steadily increasing over the past few weeks. August 1, I actually set a record and it nearly doubled my old record.
-Blogging has been a pretty fun adventure. Trav has been trying to get me started for several years. I am glad I listened.
-I spent yesterday at Marcela’s classroom while she set up her bulletin boards, desks, folders, etc, for school which starts next week.
In the LA Times Health section there is an article which insinuates that the low fat craze of the 80’s and 90’s is to blame for America’s growing waistline. Of course, a low fat diet did not make me fat, and you can trust that I know that for a fact. But the theory in the article, while total speculation is interesting. The article backs up its claim with no true scientific research.
In a nutshell, the theory states that America was told by the FDA that a diet low in fat and high in fiber was ideal. Naturally, a diet low in fat is going to be high in carbs and have a high glycemic load. Carbohydrate rich diets cause blood sugar to rise and crash making you feel more hungry and making your insulin levels go up and down. This causes you to gain weight. Most of the supporting information in the article is proven, but I didn’t see any research which suggested that the low-fat craze of years past directly relates to Americans getting fatter.
Well, I am eating lower carb, high protein foods. Though I miss the potatoes, pasta, rice, bread, and sweets, I can say that the steaks, fish, eggs, and cheese are compensating.
I love fish. I like to catch them, I like to look at them, but most of all I like to eat them! If I had to choose only one protein source to eat, it would have to be fish. So here are my top 5 ways to prepare the best food source on earth. Trust me. You need to know this information.
#5. Let’s have us a fish fry! Deep fried country style, with grits, hush puppies, french fries, and cole slaw reminds me of when I was a youngin in the bradenton area. I prefer fillets of snapper, grouper, trigger fish, dolphin, sea trout, cod, catfish, and flounder, but I also dig some blue gill, speckled perch, tilapia, or even bass for a fish fry. Simply dredge the fillet in some egg then coat it with a mixture of corn meal, salt, pepper, and cayenne powder and then drop it into some hot oil. Dip it in some good tartar sauce. I like batter dipped fish well enough, but some good corn meal crusted southern style fish fry is my favorite way to fry.
#4. Grilled. This is better for you and not as heavy on the gut as #5. Be sure to have a clean grill, spray it with no stick spray, and make sure it is hot. Don’t over cook unless you like fish jerky! I like to use a little salt, pepper, dill weed, and finish with some fresh lemon juice and maybe a little pat of butter. For a richer flavor I prefer steaks of salmon, kingfish, and spanish mackerel. For a cleaner or milder flavor, I prefer steaks of tuna, cero mackerel, (my favorite) swordfish, or fillets of grouper.
#3. Ceviche. Did you know you can cook fish without heat? That’s right. Personally, I prefer my ceviche HOT HOT (as in spicy) but nice and chilled. Making ceviche is about the easiest way to prepare fish. First, you start out with fresh boneless fillets of a mild and flaky fish, preferably yellowtail, or mangrove snapper, or even grunt. Cut them in half inch chunks. Add fresh chopped onions, tomatoes, cilantro, and finely chopped jalapeños or your favorite hot pepper. Drench it with a good layer of fresh lime juice. Add a little salt and pepper to taste and pop it back in the fridge for about an hour. You can watch the fish go from opaque to white as the acids from the lime juice cook the fish. Serve it on a bed of lettuce with some good chewy or crusty bread or crackers. Now you’re talkin! Or is it eatin?
#2 Raw baby! Sushi (nigiri or sashimi). The Japanese know how to do fish. If you are going to eat sushi, it had better be fresh (never frozen). Pull a yellowtail up out of the water, off the hook, fillet it right there, slap some wasabi and soy sauce on it, and you’re eating some of the finest cuisine in the world! I would not ask you to try something I never have. I prefer ahi tuna, white albacore, and salmon for sushi, but yellowtail or any snapper, and yellowfin or bluefin tuna are all excellent choices.
#1. Taco time. Hands down, the best way to eat fish is with a slice of avocado, some fresh salsa, jack cheese, and sour cream on a warm soft flour tortilla. I have seen recipes where the fish is deep fried, but I prefer it charred on the grill or in the pan with some chipotle, salt, and pepper. Marcela makes some excellent salsa, so I just focus on getting the fish right. Sometimes I like to grill some onions for this tasty treat, almost like fajitas. My fish of choice for tacos or fajitas is good old dolphin/mahi mahi/dorado. Man, you wanna talk about good south Florida food? This is one of the best things about living in So Fla. When I’m out fishing for dolphin, when I see a school, it looks like a bunch of gold and green tacos swimming around in the ocean! If I have my choice, you can keep your fancy little blackened fish sandwiches, or your cute little flounder with lemon butter and capers over linguini. Give me some tacos!