Bill_Tanner
Well-Known Member
A hungry parrot
Is that a goat or a sheep in your kitchen? And is it toilet trained?Meeè
Haha i can assure you im fully trainedIs that a goat or a sheep in your kitchen? And is it toilet trained?
Ah wait, it's only Dutch goats saying mèèèèè`. UK goats say baaaa! You were referring to yourself. Makes a lot more sense in your kitchenHaha i can assure you im fully trained
Ah wait, it's only Dutch goats saying mèèèèè`. UK goats say baaaa! You were referring to yourself. Makes a lot more sense in your kitchen
And laundry and leftover brussels sprouts.
Onion, oyster mushrooms or other mushrooms or no mushrooms if you don't like them, garlic, alwais a lot of garlic, optionally minced meat, bit of red hot pepper if you like it spicy, in a bit of butter/fat/oil until meat is brown. Rings of leek. Wait until everything is almost soft enough. Strongish tasting cheese spread, about three times as much as you think. Grated cheese (I use gouda, but I live in the Netherlands. I guess somewhat mature cheddar works fine as well). If you like it more creamy, add cheap cream cheese or double cream. Add water until you have a thick soup or a thin stew. Possibly add (half) a stock cube, I like to use mushroom stock cubes. Oh, and when I do the mushrooms, I always add a few drops of Thai fish sauce, makes them more interesting. Not nessecary though. Bit of fresh herbs and black pepper, spring onions on top makes it look and taste even better.I do so want that recipe...
hoping....
Fish sauce absolutely unnecessary! The idea is to make your soup taste really cheesy (Wonderfully and completely unique! A few non American unknown ingredients, though, including "cheese spread", but we do have plenty of Gouda in the markets. Most stock cubes in the US, even imported ones, have evil ingredients, so I am assuming I could use broths I make?, and we have cream cheese, Neufchatel or Philadelphia Cream Cheese, but we do not have "double cream" nor mushroom stock cubes but we do have our own native and cultivated cremeni and button mushroom and local oyster mushrooms farmed on oak logs not to mention many Oriental markets with fresh and dried mushrooms and I keep a stock of dried porcini on hand, often from Bulgaria. Will try making this but is fish sauce a necessary addition?
Thanks! They have already watered, and I don't really fancy them raw. I'll eat a couple whilst shelling, but I would like to make some sort of warm winter stew with them, someting with bacon and onions or something like that. I can't seem to find any recipes though. I'm sure they exist, from times oysters were poor man's food, I just don't know where to look. I'll shell them tomorrow and they'll keep for another day in the fridge, but I think I need to do something with them on friday at the latest. Can you tell me how you smoke them? Sounds interesting!You can freeze oysters right after you have cleaned and opened them in their own juice but they will never taste right. This is for an overabundance which you are going to dump them raw into already heated something or another else.
Your best bet is to clean them and then smoke them along with clams and other things yu have caught. You can then put them up in jars in oil and enjoy them whenever.
Slightly better taste you let them spit their sand and dirt into water in a bucket after you have scrubbed them so they will be clean, and then freeze them in their shells. Do the same thing with any shellfish. I used to find them with my toes with my girlfriend Marla in a mud bed off Lynnhaven, Virginia in my youth but now I notice that the mudbud is owned and a nearby restaurant is famous for those kind of oysters. Also would go with our nets crabbing for native blue crabs in a nearby location. Here is someone having similar experiences
https://www.inahalfshell.com/virginia-lynnhaven/
Now they are being farmed
http://www.lynnhavenoystercompany.com/lynnhaven-oyster/
As for opening those oysters, I bet the Youtube will have some videos
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