Where the Kids Come to Mouth Off

[ltl/fb]

Originally posted by Pretty Little Flower
He who is unable to dance says the yard is stony.

I think you probably would be able to give me an adequate blow job even if I were not able to fit fully into your mouth. I would describe what I have in mind, but it is a bit graphic.

All yards are too stony for the princess who felt the pea.

What's wrong with graphic?

[dtb]

Originally posted by Greedy,Greedy,Greedy
You're assuming I've been spending time at dtb's?

Hey, man. It ain't cool bein' no jive turkey -- so close to THANKSgivin'.

(What I mean to say is -- I thought we keeping the ailer-tray ark-pay on the down-low.)

[ltl/fb]

Originally posted by dtb
on the down-low

And you're a MAN? Wow. Just, wow.

It is a week chock full of new learning for fringey!

[sebastian_dangerfield]

Originally posted by Pretty Little Flower
Yes, Bold 'n' Zesty already made the ceviche comment. The lime juice was a pretty small component of the marinade, although I am not against grilled ceviche tacos in theory. Looking back, I probably would not have marinated it that long except that I needed to start marinating early in the day because of obligations that kept me out of the house until right before I needed to start cooking. Does fish for ceviche need to be high quality and sushi-grade or near sushi-grade, or can you use your run-of-the-mill, peasant, sewage-raised fish from the supermarket?

You can use anything you like, but I ain't eating catfish ceviche when I visit.

I enjoy the ceviche a lot. I also love the sushi. However, both fit into the category of "things I'm not likely to make at home".

[sebastian_dangerfield]

Originally posted by Pretty Little Flower
Serious question. Many sites on the internet urge you to use sushi grade fish for ceviche. Others do not contain this advice. I also learned that tilapia is sometimes known as cherry snapper, and that there are a number of recipes for tilapia ceviche out there. There is even a restaurant in Brooklyn that serves it, but this restaurant is called Monkey Town, so caveat emptor.

Try tillapia grilled in tin foilf over an open flame with herbed buter and balsamic glaze. You have to really flavor tilappia - its rather bland, but its got a nice texture and its a fine fish for the price.

[bilmore]

Originally posted by Pretty Little Flower
Serious question. Many sites on the internet urge you to use sushi grade fish for ceviche.

Then, I will add that one need not worry as long as the fish stays in the liquid long enough to soak through. Use sushi-grade for quick dips in the marinade.

[sebastian_dangerfield]

Originally posted by ltl/fb

I would offer you a no-strings blowjob but I recently discovered that other women can get their entire fists inside their mouths, and my inability to do same has made me embarrassed to try blowjobs. Plus, you probably wouldn't fit.

You sure thats a mouth?

[taxwonk]

Originally posted by Pretty Little Flower
Yes, Bold 'n' Zesty already made the ceviche comment. The lime juice was a pretty small component of the marinade, although I am not against grilled ceviche tacos in theory. Looking back, I probably would not have marinated it that long except that I needed to start marinating early in the day because of obligations that kept me out of the house until right before I needed to start cooking. Does fish for ceviche need to be high quality and sushi-grade or near sushi-grade, or can you use your run-of-the-mill, peasant, sewage-raised fish from the supermarket?

Fish used for ceviche needs to be fresh. Run-of-the-mill, sewage-raised fish is most likely what your local Jardin de la Canned Frijoles uses. And they haven't killed you yet.

[greatwhitenorthchick]

Originally posted by Pretty Little Flower
He who is unable to dance says the yard is stony.

You don't teach a grown-up monkey how to climb a tree.

[Hank Chinaski]

Originally posted by Pretty Little Flower
Does fish for ceviche need to be high quality and sushi-grade or near sushi-grade, or can you use your run-of-the-mill, peasant, sewage-raised fish from the supermarket?

Does your market sell anything other than tuna with a "sushi-grade" option? As to tuna, you should always err on the side of buying the sushi grade, because whatever they deem not sushi grade is probably quite bad*.

Other fish is generally not sold with the "sushi-grade" identifier, and can be purchased with the normal care one should give to ensuring fresh fish. Fresh tilipia is fine for ceviche, and certainly for grilling.

*This is a more complex question if you live in Japan.

[bilmore]

Originally posted by Hank Chinaski
*This is a more complex question if you live in Japan.

Especially if you don't speak Japanese.

[Greedy,Greedy,Greedy]

Originally posted by dtb
Hey, man. It ain't cool bein' no jive turkey -- so close to THANKSgivin'.

(What I mean to say is -- I thought we keeping the ailer-tray ark-pay on the down-low.)

Orrysay. I won't tell them about that other thing, either, OK?

[Replaced_Texan]

Originally posted by Pretty Little Flower
Serious question. Many sites on the internet urge you to use sushi grade fish for ceviche. Others do not contain this advice. I also learned that tilapia is sometimes known as cherry snapper, and that there are a number of recipes for tilapia ceviche out there. There is even a restaurant in Brooklyn that serves it, but this restaurant is called Monkey Town, so caveat emptor.

I just use snapper (I also use scallops and shrimp). I haven't died or been infected with anything from ceviche that I've made thus far, though my uncle the infectious disease doctor always makes some comment. ONE case study of a worm floating in someone's eye after eating sushi and all uncooked fish and meats are subject to scrutiny.

I'm a big fan of the ceviche at Hugo's, but I think the good people over at El Pueblito have the best one in town. (Plus, they have an awesome patio. Ambiance helps.) Of course, as usual, La Taqueria La Tapatia will always do well in a pinch.

[sebastian_dangerfield]

Originally posted by Hank Chinaski
Does your market sell anything other than tuna with a "sushi-grade" option? As to tuna, you should always err on the side of buying the sushi grade, because whatever they deem not sushi grade is probably quite bad*.

Other fish is generally not sold with the "sushi-grade" identifier, and can be purchased with the normal care one should give to ensuring fresh fish. Fresh tilipia is fine for ceviche, and certainly for grilling.

*This is a more complex question if you live in Japan.

This reminds me... ever had real fresh poke? I found this joint on Kaui that had poke with just caught tuna chunks in it the size of large dice. It was the best food I've ever eaten. I can't get anything anywhere near it out here on the east coast. The closest any place comes are these cheesy little "poke cocktails' where they serve you tuna tartar with soy sauce in a martini glass.

Anybody know a joint in NYC/Philly/DC where they servce real poke?

[ThurgreedMarshall]

Originally posted by sebastian_dangerfield
...a domesticated version of a real Hummer.

I'm still lookin' for one of these.

TM