Paging Waterdogs Mom

OceanBlue · 09-23-2003, 12:53 PM

I'm callin' you out girlfriend!

Check out this thread: http://www.ifish.net/ubb/ultimatebb....;f=21;t=003093

I'm hoping you'll email me the recipe so I can share. If not, I'm hoping you'll just email me the recipe

:grin:

jjmostsweet@comcast.net

Thanks! (I'm getting hungry just thinkin' about it!)

Bait O' Eggs · 09-23-2003, 02:57 PM

Jen
try this email

hooksharp@hotmail.com

Rose could be our ifish mom, always taking care of those around her, super nice and sweet :blush: I dont know where her son got his traits from, but it might not have been momma

WaterDog · 09-23-2003, 03:04 PM

No tests have been done so there is no proof that we are actually related.

Jen,

I just left her a message, so hopefully in few hours you'll get your recipe.

That is some good grub!!!!

[ 09-23-2003, 04:05 PM: Message edited by: WaterDog ]

fortywinks · 09-23-2003, 04:14 PM

OK, here you go. This is really easy, but oh so good. Start with Rice vinegar(OceanBlue was paying attention)that you can pick up at any Oriental store. Pour into bowl with chopped fresh tuna chunks. Stir and squeeze gently but firmly so tuna gets saturated with vinegar--yes use your hands. You can let it sit while you are getting the green onions chopped and slicing some thin slices of fresh ginger root. Pour/squeeze out all excess vinegar, toss in sliced ginger root and chopped onions, salt, pepper, and garlic powder/salt to your taste, then add fresh rice vinegar so tuna is well bathed, stir and put in refer for as long as you can stand it! The longer you can let it sit and brine the better it is, but that is the hard part. Overnight is best but THAT is nearly impossible. Try to avoid chewing on the ginger root as it is really bitter, but the flavor it adds to the brine is most important so don't leave it out. This will also work for fresh well cleaned clams and is also excellent. For tougher type clams like Cockles just cut into smaller pieces to make it easier to chew. Please let us know how you do with this with the tuna. Sorry about the stream of conciousness paragraph, but just got home from work and wanted to get this out so you guys can give it a try. Enjoy!

09-23-2003, 04:18 PM

Pilar · 09-23-2003, 08:47 PM

Thank you Rose for the recipe. If Waterdog won't claim you as ancestor I will. :grin: That was just about the best damn TUNA! I have ever eaten and I can't wait to make it at home.

OceanBlue · 09-24-2003, 07:10 AM

[img]graemlins/applause.gif[/img]

Thank you!!!

John, I see TUNA! on the menu this weekend. Hmmm... I wonder how it works with Sea Monster? Maybe we should try that tonight

09-24-2003, 07:17 AM

It might make the squid tougher, if that's possable.

OceanBlue · 09-24-2003, 07:19 AM

Dunno Keta... Cooking it is what seems to make it tough. We'll try it out and letcha know.

09-24-2003, 07:22 AM

Pound it and don't over cook. 1/2 & 1/2 butter and olive oil, garlic, parsley, salt, pepper and lemon juce.

OceanBlue · 09-24-2003, 07:24 AM

Julie Rose (the original, not the boat) did a great job cooking up the monsters last Sat. Butter and sliced garlic. Real hot and quick. Mmmm!

Reef Diver · 09-24-2003, 09:04 AM

I will second that.....that Julie Rose did an excellent job cooking up the monsters last Sat. Except I would give it the 3 Mmmm's rating!
Mmmm Mmmm Mmmmmmm !!
Reef Diver

09-24-2003, 09:08 AM

Squid is good to eat :smile:

foxer · 09-24-2003, 02:35 PM

I have heard either cook it quick, or cook it for a long time.

fortywinks · 09-24-2003, 07:51 PM

Mrs fortywinks says try this for squid: olive oil, white wine, soy sauce, garlic, onions and season. Cook covered for 5 minutes on high heat. Squid cooked right is very good and no tougher than clams. Have also had a small squid BBQ'd that can last all night long and will wear out your jaw, still tasty but will test your endurance, yet it makes a nice snack with a favorite beverage.