Fishhead Posted September 28, 2019 Share Posted September 28, 2019 We talk LSU, news and notes. We talk seafood in different parts of the country. We talk...BUCKEYES??? Yeah, take a listen. We talked blackened rainbow trout, guitars, Desoto State Park, and unclaimed baggage, but we went so long, those topics hit the cutting room floor. Sorry...but here's our Bye Week Podcast. Link to comment Share on other sites More sharing options...
Fishhead Posted September 29, 2019 Author Share Posted September 29, 2019 Next bye week, I'm gonna have to talk up "Nigel's Good Food" in N Charleston, SC. Soul food joint I hit tonight Wifey had Shrimp and Crab Ravioli....holy poop that was amazing. (yeah, I sampled hers) I had fried shrimp, fried scallops, and a crab cake with fried cabbage and cornbread. Cornbread was used to sop up the remaining sauce from wifey's ravioli. It was like friggin' desert, y'all. Back to our regularly scheduled program. (listen to the last 5 minutes of the podcast and you'll understand the food talk) Link to comment Share on other sites More sharing options...
dachsie Posted September 29, 2019 Share Posted September 29, 2019 I cant believe you had never had scallops before. I love scallops! Link to comment Share on other sites More sharing options...
Fishhead Posted September 29, 2019 Author Share Posted September 29, 2019 That's nootch. I have scallops on the reg Link to comment Share on other sites More sharing options...
Nutriaitch Posted September 29, 2019 Share Posted September 29, 2019 5 hours ago, dachsie said: I cant believe you had never had scallops before. I love scallops! 16 minutes ago, Fishhead said: That's nootch. I have scallops on the reg im from way the hell down the bayou. we have oysters. no need for scallops. Link to comment Share on other sites More sharing options...
Fishhead Posted September 29, 2019 Author Share Posted September 29, 2019 Completely different taste/texture/everything Oysters are everywhere. California oysters are humongous and delicious, blue point oysters are the tastiest, but gulf oysters are great. But scallops are nothing like oysters. They're much firmer, very mild taste, white meat. Taste great fried or grilled. Link to comment Share on other sites More sharing options...
Hatchertiger Posted September 29, 2019 Share Posted September 29, 2019 To completely derail the original topic, one seafood I don't go crazy over like some is lobster. I don't dislike it and will eat but I don't get what all the fuss is over. I much prefer shrimp to lobster. I had a bad experience with raw oysters and I can't eat them raw any longer. I'll eat them cooked like its going out of style though. Link to comment Share on other sites More sharing options...
Fishhead Posted September 29, 2019 Author Share Posted September 29, 2019 Yeah I don't care much for lobster either. I wouldn't mind boiling a few though just to see how that works. I like lobster rolls OK, but it ain't no shrimp po-boy Link to comment Share on other sites More sharing options...
Nutriaitch Posted September 30, 2019 Share Posted September 30, 2019 2 hours ago, Fishhead said: Yeah I don't care much for lobster either. I wouldn't mind boiling a few though just to see how that works. I like lobster rolls OK, but it ain't no shrimp po-boy i plan on doing this pretty soon Link to comment Share on other sites More sharing options...
LSUDad Posted September 30, 2019 Share Posted September 30, 2019 Had a retirement party to attend Saturday night, The Little Village hosted it. For those that don’t know the story behind the Little Village, this will help: “Wayne Stabiler is a well-known Baton Rouge restauranteur who started in the food business in the early 1980's while still attending high school. He would drive to the coast to buy seafood straight from the fishermen and sell it to local markets. His love for seafood led him to open a seafood wholesaling business by the time he was 21 years old. Within a few years, Wayne's love of seafood and talent for cooking led him into the catering business and eventually restaurant ownership. As owner of both Little Village Restaurants, Stab's Steak & Seafood, Palermo Ristorante, and Stab's Prime Steak and Seafood, Wayne has a unique understanding of the business and what it takes to be successful. “ They bring out an Italian Bread, Mark Maggio use to make this same type, a twisted bread loaded with Butter, Cheese and Garlic. Started the meal with a Lobster Bisque and Sensation Salad. A Steak grilled to perfection, next to a mound of Garlic Mashed Taters. Finished off the meal with Tiramisu. That dang Bread, you just want to bring a loaf home. To add a couple drinks, one stuffed puppy heading out that place. I like to talk Food and Sports, guess that’s my downfall? Link to comment Share on other sites More sharing options...
houtiger Posted September 30, 2019 Share Posted September 30, 2019 Sorry to go back to football, but podcast raises an interesting point, Joe Burrow engaging with opposing players and fans. The first time I saw him do something this year, it was kind of cute (the wave at TX). But I hope he doesn't get the idea this is like a signature dance after a score. It can only make the opposing players play harder, like locker room material, and we don't need that. Link to comment Share on other sites More sharing options...
Hatchertiger Posted September 30, 2019 Share Posted September 30, 2019 Yes there is no bright line between being a "gamer" and costing your team at some point. Hopefully the staff sees what ya'll see and gives him whatever input is needed. Link to comment Share on other sites More sharing options...
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