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| StriperTalk! All things Striper |
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11-27-2013, 11:11 PM
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#1
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,223
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Quote:
Originally Posted by spence
Ask Nebe about my gravy.
Posted from my iPhone/Mobile device
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I'd rather not.....
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-27-2013, 11:15 PM
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#2
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by The Dad Fisherman
I'd rather not.....
Posted from my iPhone/Mobile device
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You mock what you don't understand.
Posted from my iPhone/Mobile device |
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11-27-2013, 11:19 PM
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#3
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Registered User
Join Date: Nov 2007
Posts: 12,632
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mother in law makes an oyster casserole every year that's pretty impressive....grilled chorico, walnut, dried apricot and cranberry cornbread stuffing is a fav...
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11-28-2013, 04:40 AM
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#4
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,882
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My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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No boat, back in the suds.  
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11-28-2013, 08:32 AM
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#5
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Registered User
Join Date: May 2004
Location: South of Boston
Posts: 2,605
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Quote:
Originally Posted by piemma
My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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This is right in my wheelhouse.
Posted from my iPhone/Mobile device |
The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. ~John Buchan
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11-28-2013, 06:47 AM
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#6
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,714
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Quote:
Originally Posted by spence
You mock what you don't understand.
Posted from my iPhone/Mobile device
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Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device |
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11-28-2013, 07:07 AM
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#7
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Oblivious // Grunt, Grunt Master
Join Date: Nov 2005
Location: over the hill
Posts: 6,682
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Pie
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11-28-2013, 07:53 AM
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#8
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,882
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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And well he should be with a $5K Wolf stove |
No boat, back in the suds.
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11-28-2013, 09:47 AM
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#9
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by piemma
And well he should be with a $5K Wolf stove
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I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!
-spence |
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11-29-2013, 07:52 AM
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#10
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,882
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Quote:
Originally Posted by spence
I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!
-spence
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Just bustin' em Jeff. Happy Thanksgiving |
No boat, back in the suds.
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11-28-2013, 08:13 AM
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#11
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,223
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-28-2013, 08:25 AM
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#12
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No Trolling allowed
Join Date: Oct 2004
Location: North Kingstown, RI
Posts: 414
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Westport white turnips mashed w/carrots, butter and salt.
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1 @ 32 Pledge. Our beloved Striped Bass are in trouble AGAIN.
I fished through the lean years and don't want to live through another collapse of the stock.
2 fish @ 28" is ridiculous.
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11-28-2013, 08:49 AM
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#13
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Registered User
Join Date: Feb 2012
Posts: 208
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Quote:
Originally Posted by parker23
Westport white turnips mashed w/carrots, butter and salt.
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X2
Posted from my iPhone/Mobile device |
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11-28-2013, 09:33 AM
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#14
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Certifiable Intertidal Anguiologist
Join Date: Feb 2000
Location: Somewhere between OOB & west of Watch Hill
Posts: 35,366
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Corn, lightly buttered, with light salt.
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~Fix the Bait~ ~Pogies Forever~
Striped Bass Fishing - All Stripers
Kobayashi Maru Election - there is no way to win.
Apocalypse is Coming:
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11-28-2013, 09:48 AM
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#15
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by The Dad Fisherman
I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy
Posted from my iPhone/Mobile device |
Made a double strength smoked turkey stock for the base, it was epic.
-spence |
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11-28-2013, 09:56 AM
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#16
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Registered User
Join Date: Feb 2004
Location: RI
Posts: 5,705
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Quote:
Originally Posted by spence
Made a double strength smoked turkey stock for the base, it was epic.
-spence
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I'm going to use the drippings from the water pan of the smoker to make gravy. |
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11-28-2013, 10:09 AM
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#17
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Registered User
Join Date: Mar 2012
Location: Ashland, Mass.
Posts: 596
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Pearl onion casserole with ritz cracker topping drizzled with melted butter.  |
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11-28-2013, 11:42 AM
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#18
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by basswipe
I'm going to use the drippings from the water pan of the smoker to make gravy.
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Interesting idea. I'd fill the pan with stock first but I'm sure it's too late for that.
Be sure to degrease it!
Posted from my iPhone/Mobile device |
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11-30-2013, 07:58 AM
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#19
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,223
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Quote:
Originally Posted by spence
Made a double strength smoked turkey stock for the base, it was epic.
-spence
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We trash-canned a turkey last weekend, made a gravy with the drippings, had a nice smoky flavor from the charcoal....we ate like kings 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-29-2013, 10:44 PM
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#20
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........
Join Date: Apr 2002
Posts: 22,805
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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is that like seeing sounds when shroomin...  |
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