Chironex

The mammalian bottle-nosed dolphin, sometimes called a porpoise is what Flipper was. There are several different species of mammalian dolphin.
I worked with sharks at the Rosenstiel School of Marine and Atmospheric Sciences (U of Miami) in Key Biscayne in the seventies. Dr. Samuel Gruber was my mentor. (That's where I was caught doing my thesis work before attaining my baccalaureate - oops!) I was transferring a 4 foot lemon shark from our tank into an apparatus for behavioral studies on duplex retina vision, when it struggled and bit my hand. Almost lost the tip of my finger, but managed to come away with only a few gashes.

Most of the shark I have eaten was grilled. It was delicious when properly cooked. Lots of restaurants would use a kitchen implement shaped like a cookie cutter to cut shark fillets into scallops. When properly cooked, it would take a muscle expert to tell them apart.

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Scot

musaboru

MM patty! I love wasabi and soysauce mixed together. I find anything to eat it with.

And stir fry vegetables with soy sauce+sugar or fish sauce+sugar. its a really ghood combo like tomato and basil goes well with each other. Btw, I find that soy sauce varies a lot from different countries. I like most of them. There is a type of soy sauce that is thick and black and sweet. And this is the type of soy sauce that is used to make pad see ew, one of my favorite dishes.

The weirdest food I like is squid and octopus. Which isn't really weird to half of the world at least, but I cant get any of my friends to try it.

Patty in Wisc

musaboro, soysauce & sugar...heated up to a simmer & then put your deep fried bacon-wrapped water chestnuts in. (darn...forgot what they're called!)

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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

Chironex

I ate a hot dog the other day. ewwwwww, sorry to gross everyone out.

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Scot

lorax

Blech. Those things are so nasty!

bananimal

Dar --- I learned the hard way that there is fish sauce you cook with, and refined, higher priced fish sauce that's used straight. Big difference!!! The first time I made nuoc mam cham, the dipping sauce for cha gio (Vietnamese spring rolls) I used a cheap cooking nuoc mam. Everybody got grossed out. This is, after all, a fermented fish sauce. Make a mistake and gross out factor is huge!

Told the Vietnamese I worked with in Charlotte, NC (big Vietnamese community) and they laughed at me. They all said you need to use Nuoc Mam Nhi. After the fermentation process is completed, approx 9 months, the first draining is the good stuff. Lighter in color and clear - relatively expensive and reserved for table use. Hence the Nhi qualifier. The second and third draining is cheaper and used for cooking. My favorite dishes today still are Banh Xeo and Bun Tom Thit Heo Nuong Cha Gio. That is, noisy pancake and rice noodles with grilled shrimp and pork and spring roll. Both are eaten with the fish sauce nuoc mam cham.

Here in Port St Lucie there is one Vietnamese restaurant - owned by Phillipinos. Food is good. No one speaks Vietnamese - not as much fun.

Dan

bananimal

As for hot dogs ---------- who knows what's in a hot dog besides lips?

Patty in Wisc

If we knew what was in hot dogs, we'd all be sick. I get sick on ring bologna from just the chemicals in it.

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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

saltydad

That's why you have to eat Hebrew National hot dogs....they "answer to a higher authority". No lips or other parts like that, not kosher.

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"If by a liberal, they mean someone who looks ahead and not behind; someone who welcomes new ideas without rigid reactions; someone who cares about the welfare of the people, their health, their housing, their schools, their jobs, their civil rights, their civil liberties; someone who believes we can break through the stalemate and suspicion that grips us; that is what they meant by a liberal, I am proud to be a liberal."
John F. Kennedy, September, 1960


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bananimal

Howard,

From your pic you're old enough to know the joke. How come no one has bitten on my lips in hot dogs comment? You know, the silly movie with Akroyd as the dad of the rich family eating lobster; and John Candy as the dad whose family is eating the hot dogs.

For my money Nathan's "bigger than the bun" are the best available in the supermkts. Saw an episode recently of "No Reservations" and Tony was chomping down on custom made dogs in Chicago. Also Italian beef sandwiches. With some extra discretionary income on my hands I would have been on a plane to Illinois. This is the kind of stuff I grew up on. My dad worked in Hugo Wimpke's deli in New York before I was born, and deli has been some of my favorite stuff. Hugo had a contract with the Schrafts restaurant chain and only delt in the best --- full cure on all meats, no short cuts. He even had his own boners.

Dan

saltydad

Dan- I miss the hot dogs with natural casings; I loved that pop when you bit into them. PBS had 2 very interesting food shows on. One was on hot dogs, and the other on sandwiches. After seeing what they put on a Chi town dog (everything!), I also was ready to fly out there. Watch the shows if you can, but eat well first! NY deli hot pastrami...oh, I think I died and went to heaven. (No comment on your last sentence.)

edit- and I am old enough to have seen the movie, but also old enough to have forgotten that I did so!

__________________
Men In Nursing- "A Few Good Men"

"Gardening is the purest of human pleasures." - Francis Bacon





"If by a liberal, they mean someone who looks ahead and not behind; someone who welcomes new ideas without rigid reactions; someone who cares about the welfare of the people, their health, their housing, their schools, their jobs, their civil rights, their civil liberties; someone who believes we can break through the stalemate and suspicion that grips us; that is what they meant by a liberal, I am proud to be a liberal."
John F. Kennedy, September, 1960


http://flickr.com/photos/saltydad/ and
http://community.webshots.com/user/saltydad
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bananimal

Howard -- My dad said the boners were the highest paid employees in the shop. Boning meat all day with very sharp knives is dangerous. I have a mental picture of a boner sticking out his hand on payday for his money with only 3 1/2 fingers on it. Also what a great line on a resume ---"Boner - 5 1/2 years"

Oh, yes! You just pushed one of my major buttons -- HOT PASTAMI ON RYE!!!. Sadly, all we have locally is friggin TooJays. Not so good - just ok. For real HTG pastrami I stop at the Pastrami Club deli in Lauderhill Lakes in Broward county when I have to travel south. They make their own - it's really great!

Dan

Bob

....... uh?

Any one ever tried the " Red Hots " in Maine? Bright fire engine red dogs with a great snap and flavor. I always thought we had the best of everything around here till I ate this classic. Probably not as bad as what Scot was chowing down on.( Havent heard from him ....wonder if...)

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Bob

Dan , for(@%$#) sake come up here. I've been wanting to go to Manhatten for a Pastrami........Don't have much of a garden to show off but......trust me for a good sandwich or a pizza.......... it's here!

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Patty in Wisc

Well GEEZE, I am sooo lucky! We have Usingers sausage company nearby & they make every kind of sausage you can think of - and with REAL skins on (hey Howard)!
There is a place called Jakes here that makes the BEST pastrami & corned beef sammys in the world. Been there for years & ppl from all over go there. It's in a very bad neighborhood now so no one eats there - all 'to go'. They used to make cow tongue (forgot what's it's called - anyone?) sammys but it got too expensive - heard lots of good things about them. All sammys come with the best kosher dill you ever had.
PIZZA? I dare you to eat one at Zaffirro's - just 3-4 blocks from me. Family run since 50's. They still have the red & white checker table cloths but I love to sit at the bar & order their 1/2 caraffe of red wine & pizza. Thin crust & the sauce is boss! Never advertize or give coupons & they are packed every weekend eve. You can also order one to go par baked & finish baking at home.
Dar, when I bartended till 2:00- 3:00 am, we used to go out for 'brkfst' & order octopus & baked clams etc - that was first time I had Octopus & now I make it at home. Love it!. I must admit, I had a hard time w/ the tentacles at first - had to cut them off or stick them on a wall somewhere nearby - or on someones cheek, but it doesn't bother me now.
Oh, I'm sooo hungry for all this stuff!

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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

Chironex

Lengua perhaps? I think that's spanish for it anyhow. I have eaten lots of it in tacos.

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Scot

bananimal

The best tacos I ever had were made with "head meat" --- carne de cabeza in spanish. Guess it was cow, probably not squirrel. Would need too many heads to make one taco.

That was in Taqueria Mexico in Charlotte, NC on south blvd.

john_ny

I think the cold cut, made with cubes of beef tongue in aspic, is called head cheese.

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John

saltydad

In Jewish delicatessens, cow tongue is called.....tongue.

__________________
Men In Nursing- "A Few Good Men"

"Gardening is the purest of human pleasures." - Francis Bacon





"If by a liberal, they mean someone who looks ahead and not behind; someone who welcomes new ideas without rigid reactions; someone who cares about the welfare of the people, their health, their housing, their schools, their jobs, their civil rights, their civil liberties; someone who believes we can break through the stalemate and suspicion that grips us; that is what they meant by a liberal, I am proud to be a liberal."
John F. Kennedy, September, 1960


http://flickr.com/photos/saltydad/ and
http://community.webshots.com/user/saltydad
http://s751.photobucket.com/albums/xx151/saltydad/

lorax

Oh, Chorizos. I know exactly what's in them but I just can't stay away....