The reason I'm leaving the scales and skin on is it seems that they don't dry out as much. These North Missouri crappie don't have the shoulders your fish have.
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The reason I'm leaving the scales and skin on is it seems that they don't dry out as much. These North Missouri crappie don't have the shoulders your fish have.
When I clean them, I give them a good rub down to get the slime and all off. Yet to get a scale in my mouf
She took one look and said "I don't like it" sounded like one of the great-granddaughters. She likes all her meat burned in my way of thinking and you know the grilled fish don't look like that. I buy whole rib-eyes out at the base and have the butcher cut it up and package them 2 to a pack. Hers is 1/2" thick, mine 3/4", cook them the same amount of time. I call her shoe soles.Quote:
Originally Posted by "G"
She should just eat hamburgers! Any steak cooked over medium rare is a waste of good beef. I like mine rare.Quote:
Originally Posted by SteveJ
Try em cajun seasned with a touch of olive oul and with some panko on.em cooked in a cast iron skillet with bout an.inch of oil. Ok butter n olive oil lol real crisp n spicy
Amen feelay. Just a waste.if past medium. Like em med rare
Amen!!!! You cook the flavor right out of beef past med rare!!!Quote:
Originally Posted by feelay
I agree on over cooking beef but that's it, amen, over and out, so thats the way she gets it. She's not much on beef anyway, likes chicken and pork. You know how it is, if mama aint happy nobody aint happy and I like being happy.
Me too steve. I really like bein happy.Quote:
Originally Posted by SteveJ