Cooking aboard or outdoors

Just eaten some....couldn't agree more

But kinilaw is to die for ...yummmmmm

 

Kinilaw is diced raw white fish meat soaked in organic vinegar spiced with thin slices of ginger, bullet sized chilis, and slices of onions. The secret is in the vinegar. it is slightly sweet tasting.

I love dipping my sliced cucumber in this vinegar concoction.

 

I like lechon cooked Cuban style and shredded. It makes great sandwiches or can be served with rice and black beans and platanos maduros. My mouth waters just thinking of it. I avoid ceviche and other raw fish.

 

Hoyt,
I assume you also stay away from rock oysters and sashimi.

 

Eating of oysters are proof of mankinds will to survive!

Imagine the first person to eat oysters, without anyone's assurance they were good to eat!

I imagine the mental conversation the person had with themself was similar to, "Never MIND what it looks like! I'm STARVING!"

 

Rock oysters are served raw on a bed of crushed ice lined with rock salt. You suck the meat along with the slimy green stuff. It is a delicacy served only in fine restaurants and is very expensive.

I had it once and my stomach went into massive convulsion but I didn't die. The others who were with me did not affect them at all. Strange.

I don't know how it could be expensive as you can buy it in the fish landing for less than two dollars a sack. Maybe the exorbitant fees the restaurant charges is for the food taster. If he dies, the extra charge goes into his funeral expenses.

Common serving of oyster is either steamed or grilled, dipped in vinegar to be downed with beer. That I can eat.

 

You know why the first caveman who tried eating a chicken did it?

--Because his buddy told him, "tastes just like lizard!"

 

Sounds really good. On a simpler note, in the summertime I usually keep a bowl of sliced cucumbers and onions in the fridge, marinating in red wine vinegar.

 

I work tomorrow night, and stayed here this weekend to do maintenance on my pickup and get a little done on my boat trailer. So for me, tonight is Memorial Day.

I splashed some bourbon on a couple of thick ribeye steaks, rubbed them good with Pappy's Louisiana Hot Spice rub, and wrapped them in plastic for a while. Never tried that particular combination before, but it's hard to ruin a good steak (short of cooking it to death, of course). Normally I just put salt and pepper on a grilled steak, and maybe a little garlic powder. But I've been known to marinate tough cuts in Italian salad dressing with a little Worcestershire sauce added....

I just fired up my cast-iron Lodge grill with some chunk mesquite charcoal, and the steaks are about to go on it.

My camera's home, and I'm not. But here's a picture of the Lodge grill in action a couple of years ago; in my opinion it's the best thing I own for cooking steaks.



edit: for you folks down under, a ribeye is a Scotch fillet.

 

I like that grill. It has depth. The little one I have is too shallow...you either burn the steaks outside because you have two layers of coals or the damn thing takes forever with one layer. Sometimes it doesn't pay to be cheap.

 

I lucked out. One of my sons was working at Walmart when he was in high school, and they had one that sat on the shelf forever. They kept cutting the price and cutting it as the package got shelf-worn. Eventually, it got down so low he bought it as my Christmas present -- for five or six bucks, after getting his employee discount.

That sliding air vent below the loading door does a surprisingly good job of controlling the heat. Between that and being able to flip the grate onto its legs or lay it flat, it takes care of the problems you're talking about.

It's a Lodge Sportsman's grill. They aren't normally cheap; prices range from $75 to $120.00 depending on where you buy them. But they're worth it. If something ever happens to this one, I'll buy another in a heartbeat. Of course, I'll also go on the internet and find the cheapest price....

By the way, the steak was excellent. I only cooked one; decided to have the other one hot for breakfast, instead of cooking it tonight and having a cold steak sandwich for lunch tomorrow.

 

That is seriously impressive!

 

It's barely winter, but the cold has really set in. To that end, I'll have the cottage pie and a generous glass of red please.

 

James, any good dried beans recipes?
Cold weather is bean pot time isn't it?

 

I have several Brazilian one-pot recipes, and quite a few Spanish dishes.

Unfortunately my better half is a finicky eater, not keen on any kind of bean, a great pity as I'm a big fan of Boston style baked beans.