Want to make a strong tasting fish, taste like a cross between chicken and lobster? Here's how I did it with a large Conger Eel, that I speared at Makaha. After skinning the eel (no easy task) I cut the meat into chunks approx. 2in x 2in x one inch thick. Then put it into a large bowl, and cover it with a 50/50 mixture of soda pop wine and vinegar. Store it in the fridge overnight, up to as much as 24 hours. Drain, dredge in a mixture of flour and pepper, and fry in the oil/butter of your choice. Salt to taste, and chow down. I had Buzzy, and his family over to dinner, and being unsure how the eel would taste, as a backup I speared a bunch of Menpachi, from my secret ''Menpachi hole'' at Makaha, (I called it the grocery store) which was also served up for dinner. The eel was so mild, that it made the Menpachi taste really strong. And, Menpachi are renowned for their mild flavor. Everyone was impressed with how good the eel tasted. Me among them. I later fed the Menpachi to the dog, after dinner.
SHAPER SINCE 1958
I'm sure they are not the same kind, but they love there fried Eel where my Daughter lives -- New Zealand.
For the die hard, North Shore survivalist, I bring you the 1963 Sunset Stew. I made up a stew that was more nutritious, than palatable. No one in the household would steal my food! In a large Dutch Oven, I would first fry a pound of cheap hamburger. Then I would add a whole can of corn, a whole can of peas, several chopped potatoes, a chopped onion, several chopped carrots, as well as all the liquid from all the cans. As I recall, I tossed in a generous amount of pepper too. I would cook it on low for several hours, to ''marry'' the flavors. That would be my lunch and dinner for several days. Today I'd probably add some barley, to bulk it up. Caution: Not for the feint of heart!
Sometimes referred to as "slum gullion" in my world.
Same as my Mother's East Texas "Depression Era" stew recipe Bill. The barley wasn't added until later years in Calif. when they could afford a little Something extra.
In the early '70s I saw a guy come out of the market in Haleiwa with a bunch of dog food then open a can and eat it right in the parking lot. Freaked out all of us.
don't forget the beverages : TT margarita
1/2 part agave nectar
1 part lime
2 part tequila (or more)
Smear rim of glass with agave nectar & salt
Add ice to glass and a lime slice
Scrub it kook
Nice Tom. Mexican Beer from Modelo Brewery (preferred) and Tequila. My undoing.
Met a guy who sat at his desk eating cat food right out of the can with a fork. He spent many years laying low in Viet Nam after the War. I got laughed at by a Shop landlord (Haole) for eating Kirkland/Costco Albacore tuna from a can
I'm not in NC but close enough. NC style BBQ.
Take a large shoulder, picnic style. Slather with a rub of just about anything you want:
Garlic powder, paprika, black pepper, red pepper flakes, salt, brown sugar are usual spices in a rub.
After the rub, slather the whole thing in spicy brown mustard, let it sit in the fridge 12-24 hours.
Prepare grill with charcoal on two sides of grill. In middle, place aluminum pan filled with water. Get charcoal grill fired up to 225 degrees. Lay meat over center of grill, fat side down. Place hickory wood chips over coals, cover lid and wait.
Cook the meat slow and low for 12-14 hours ( I usually do it overnight), restocking charcoal when needed (roughly every 2-3 hours). With every restock add more hickory chips.
Some people spray the outside of the meat with flat Pepsi/Coke or a honey mixture. You can do this if you want.
Once the meat is done, pull off grill and let sit for 10-15 minutes under foil. In the meantime, make NC style bbq sauce:
Apple cider vinegar, red pepper flakes, little sugar, texas pete hot sauce, dash of apple juice/water - mix all to taste.
Shred the still hot meat off of the bone, continue shredding until uniform. Throw a little of the bbq sauce into the newly shredded meat.
Eat on a bun with cole slaw and more sauce on top. (yes, cole slaw is required).
Send me your dinged, damaged, and yellowed.