What's Cooking?

[ness]

14 hours ago, BilletHead said:

          A bottle of white, a bottle of red
Perhaps a bottle of rose instead.

         A bottle of red, a bottle of white
It all depends on your appetite
I'll meet you any time you want
In Ness's Restaurant.

  hehhehehehe

  BilletHead

Sing it, BilletJoel!!!

[ness]

13 hours ago, MOPanfisher said:

BH, I seem to default to grilled fillets of whatever swims way more than I used to, don't know if it's a change in my palate or what.

Grilled is good!

[Mitch f]

Lately I've been into smoking meats on my Traeger grill that my wife bought me for Christmas. I've only done 3 briskets so far, each one turned out a little better than the one before. Now the question I'm pondering is wrapped (Texas crutch), or unwrapped...I guess it depends what you like. I'm attaching a video where they do a taste test. Franklin knows his stuff!

 

 

[BilletHead]

1 hour ago, ness said:

I've never had white bass. What's it like?

      Well the best way I can explain is it is a bit more fishy tasting. More like sea or ocean type fish. Everyone rants and raves about the taste of crappie. It is good and we like it but it is the most tasteless of fresh water fish. The thin fillets are coated to death and that is what you taste. White bass have along the skin fatty red layer. You need to trim that off. You are left with great tasting fish, with some fish flavor. The meat also has some texture that flakes in chunks. Best eaten as soon as you can. If it is frozen too long it gets stronger. If I get into more after turkey season I will fillet and vacuum seal you a package.

  BilletHead

[tho1mas]

20 minutes ago, BilletHead said:

      Well the best way I can explain is it is a bit more fishy tasting. More like sea or ocean type fish. Everyone rants and raves about the taste of crappie. It is good and we like it but it is the most tasteless of fresh water fish. The thin fillets are coated to death and that is what you taste. White bass have along the skin fatty red layer. You need to trim that off. You are left with great tasting fish, with some fish flavor. The meat also has some texture that flakes in chunks. Best eaten as soon as you can. If it is frozen too long it gets stronger. If I get into more after turkey season I will fillet and vacuum seal you a package.

  BilletHead

Amen to what you said B H.

[rps]

1 hour ago, ness said:

I've never had white bass. What's it like?

Good call on the mashed taters. I never think to do that, but I love them. 

White bass will taste just like ocean striper if it comes from a clear water lake. I always remove the brown flesh on the skin side of the fillet - just as I do for salmon - but many eat the whole filet including that streak. If you don't know striper, think of it as crappies poorer cousin. Not walleye, but not bad stuff really.

[MOPanfisher]

You can also season them with plenty of Cajun seasoning like slap ya mama and grill them.  Then crumble up and make fish tacos, some micro greens and a tadziki sauce and enjoy.

[rps]

Well, the slow cooker just went on. Red potatoes headed for destiny as Slow Cooker Cheesy Bacon Ranch Potatoes.

This evenings menu will feature them with Rosemary Roast Chicken in the lead and Grilled Zucchini as additional support. I will try to make a pretty plate for pictures later.

Edit:

My wife's favorite cut of the chicken, It includes breast and dark wing meat

 

[ness]

3 hours ago, Mitch f said:

Lately I've been into smoking meats on my Traeger grill that my wife bought me for Christmas. I've only done 3 briskets so far, each one turned out a little better than the one before. Now the question I'm pondering is wrapped (Texas crutch), or unwrapped...I guess it depends what you like. I'm attaching a video where they do a taste test. Franklin knows his stuff!

Interesting. Have you been wrapping yours? Just based on their descriptions, I think I'd wrap. 

[ness]

I wish I could have a breakfast like this every day.