Cheryl J
Chef Extraordinaire
Beauty of a salad, Linda. I loooove shrimp salads. What kind of dressing did you use?
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Beauty of a salad, Linda. I loooove shrimp salads. What kind of dressing did you use?
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Linda0818
Head Chef
Beauty of a salad, Linda. I loooove shrimp salads. What kind of dressing did you use?
Thanks for the compliment
I used a combination of light Ranch and Sweet Honey Catalina. I only like a little bit of dressing because I don't like to drown my foods. But I've always loved the combination of ranch and honey French or anything similar to honey French.
luckytrim
Chef Extraordinaire
CraigC
Master Chef
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Le Mudbugs!
GotGarlic
Chef Extraordinaire
It's funny, Kayelle, that you didn't recognize a tri-cut, since you grill them frequently
Does it really look that different from the ones you get?
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Linda0818
Head Chef
I personally don't know one cut of meat from another, since I don't eat much red meat at all. Although I *am* able to recognize a t-bone
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Linda0818
Head Chef
Le Mudbugs!
Do you know I've never tried those little buggers? Although, growing up at Lake Erie, I caught hundreds of them (probably thousands over the course of several years) to use for bait
Kayelle
Chef Extraordinaire
It's funny, Kayelle, that you didn't recognize a tri-cut, since you grill them frequently
It sure looks different from the hundreds of tri tips I've known. For one thing, it's trimmed of every bit of fat and I've never seen it shaped like a wedge as seen in the dinner picture. It's pretty much a thick, but flat piece of meat. BTW, a bottom butt is not the same as a tri tip.
luckytrim
Chef Extraordinaire
Well, like it or not, my post is correct !
Untrimmed, the tri-tip weighs around 5 pounds; this one, as I recall, was about 2 1/2 pounds... Trimmed, obviously...
Untrimmed, the tri-tip weighs around 5 pounds; this one, as I recall, was about 2 1/2 pounds... Trimmed, obviously...
Kayelle
Chef Extraordinaire
My apologies LT. I never meant to offend you.
luckytrim
Chef Extraordinaire
Not necessary Kayelle ....... I wasn't offended at all, and I,m sorry if it came off that way........ now, my Amish Butcher might have been ...........
Kayelle
Chef Extraordinaire
Glad we're good LT.
My bet is that your Amish butcher grinds up the tri tip for hamburger like almost all butchers in the country except for California, the home of the tri tip.
My bet is that your Amish butcher grinds up the tri tip for hamburger like almost all butchers in the country except for California, the home of the tri tip.
CraigC
Master Chef
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Chicken wings and potato salad.
Addie
Chef Extraordinaire
That looks like a Tri Tip to me.
Addie
Chef Extraordinaire
Le Mudbugs!
Craig, the only thing I have ever heard about mud bugs is that you tear the head off and suck on it. Is there even any meat in them? And why the head? When I have a New England lobster there is enough meat in just one for at least two people.
What is in the head is this buttery substance that some people love, and others find kinda' gross. I love it, but it is very rich. You suck the head, and pinch the tail. Pinching the tail makes the tail meat slide right out of the shell and into your mouth.
A crawfish boil is as much a social event as it is a meal. It is like a New England clam bake, in that respect. You do as much talking as you do eating.
CD
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Linda0818
Head Chef
Taken from a couple of sources - the head of the crawfish:
The bright yellow to orange crawfish “fat” squeezed from the heads and sticking to the tail meat is not fat in the usual sense, she says. It actually is an organ in the head called the hepatopancreas that functions much like the liver in other animals.
The moisture and the flavor is all in the head. The head is the essence of life.... In terms of flavor, the hepatopancreas (often called “crawfish butter”) is sort of like what foie gras would taste like if it came from the sea.
I'd love to try that.
The bright yellow to orange crawfish “fat” squeezed from the heads and sticking to the tail meat is not fat in the usual sense, she says. It actually is an organ in the head called the hepatopancreas that functions much like the liver in other animals.
The moisture and the flavor is all in the head. The head is the essence of life.... In terms of flavor, the hepatopancreas (often called “crawfish butter”) is sort of like what foie gras would taste like if it came from the sea.
I'd love to try that.
Cheryl J
Chef Extraordinaire
Linda, I've also heard that it's a delicacy. It just sounds kind of weird to suck the innards out of a crawfish head...
That is a great description. It is a lot like butter. I can't suck the head, which is what you actually do, on every crawfish I eat. Even though you don't get much from each "head," it is too rich for me to eat a lot of it.
CD
Linda, I've also heard that it's a delicacy. It just sounds kind of weird to suck the innards out of a crawfish head...
It is not what you might imagine. You basically inhale it, and get mostly air. What little comes out is not "guts." It is hard to describe. You just have to try it.
CD
