GHBWNY
Well-Known Member
Carp eyeball
Hunan fish head such as this was my favorite dish while living in Changzhou. I had colleagues who would fight for the eyeballs. I never joined the fray though.View attachment 311724
The best part was after the flesh was gone, the pan would be put over a burner and noodles tossed into the chilies and oil to heat up, taking on the flavor. That was the true delight.
I take it freshwater clam is a new invasive species from Brazil that has almost eradicated the native bearded clam?
Any Asian street food, make sure you go to whomever is busy. No line = no go. I've never had issues when sticking with that rule.
Hunan fish head such as this was my favorite dish while living in Changzhou. I had colleagues who would fight for the eyeballs. I never joined the fray though.
View attachment 311724
The best part was after the flesh was gone, the pan would be put over a burner and noodles tossed into the chilies and oil to heat up, taking on the flavor. That was the true delight.
Yeah! I had Changsha fish head with green chilies in Changsha several years ago. It was HOT - probably a top three spicy food I've had here - but the chilies and broth were so delicious that my buddy and I drank the dish dry, in between copious amounts of ice cold Snow beer to keep from breathing fire. I've had fish head dozens of times since, but in most places they tend to use red chilies like in your picture, and it's got about a quarter of the heat and half of the flavor of the real deal in Changsha. Still a delicious dish, but when you pop your cherry on Pliny it's hard to get excited about Torpedo, to use a forum-appropriate metaphor.
The eyeballs, though? Not really a fan. The only way fish eyes taste like they've been cooked is is the whole fish has been fried to a high degree of crispiness. Any other cooking style and they're relatively flavorless gelatinous balls with a little bony white ball in the middle. Like swim bladders or pig brains, I'll eat them if they're in the dish, but I don't really care for them.
I had abalone and a couple sea cucumbers two days ago when some wealthy friends invited my wife and me to dinner (yes, that's a grammatically-correct use of "me"). I've had them before on a couple occasions, but they're still not something you eat every day. Abalone's quite tasty but doesn't live up to the price tag, although maybe it would be tastier grilled or stir-fried rather than boiled in a fairly bland seafood broth like we were eating. Either way, the shells are beautiful and my wife will be displaying some of them around her kindergarten classroom. Sea cucumber is fairly slimy and tasteless and I'm convinced the only reasons people eat them in China are because somebody has convinced them they have health benefits and because they're expensive, so eating them in a big restaurant is a good way to demonstrate your wealth and magnanimity.
I used to pick up sea cucumber when diving in Puget Sound. Slice them long ways and there were 5 or 6 strips of white meat running the length of them. (they were essentially a hollow tube as they would eject their guts when you picked them up). Strip out the strips of meat and grill them like you would bacon and that was tasty. Perhaps the grilling got rid of the slimy. Oh and everyone should eat at least one geoduck. (they are actually very good with a little pasta and garlic.)
Kimchi.
I dont like saurkraut, so im leery of kimchi...
Very different flavor profile. Both are delicious, though.
See and I like the anchovy heavy kind. But then I could put anchovies on just about anything.
Anchovies. There is another one that I havent had but am curious about.
Ive never seen anchovy kimchi.
Maybe I need to head to Pizzeria Lola and have the Kimchi pizza.
Anchovies. There is another one that I havent had but am curious about.
Anchovies are very salty & rather fishy, but are also quite tasty IMHO. Many brands of worcestershire sauce contain anchovies, and I think all fish sauces do. They're good on pizza & even wrapped around an olive as a garnish in a martini.
Regards, GF.
Ive never seen anchovy kimchi.
Salmon that I catch myself.
Salmon that I catch myself.
Fresh roasted red bell pepper. Olive oil. Anchovy filets. Roasted Garlic. Crusty bread. Glass of the biggest red you can find. Serbian even.
Egads.
salmon is good, but artic grayling is even better...especially panfried
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