mine does ......:Rofl :Rofl :Rofl :highfive
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mine does ......:Rofl :Rofl :Rofl :highfive
I’m not a Ketchup eater but my faces smiles…looks delicious and tater tots are awesome. :biggrin
them baked crappie were some of the bestest ever , we ran the temp on the oven at about 375 and to be sure they were extra crispy on the outside ....Quote:
Originally Posted by BuckeyeCrappie
we do the tots at the same time ,so we ran the temp up a bit on the fish and the time on them down a tad ......sure made some fine eats ....:highfive
Me likes my tater tots dipped in mayo or sprinkled with Tabasco…
That looks like some very crunch yummy goodness! I’d be smiling
my tots get hotter than that , the ketchup gets help over there in that area , this is Texas you know ....:RoflQuote:
Originally Posted by BuckeyeCrappie
Can't beat ketchup on fried fish and shrimp
it is illegal to put ketchup on anything other than fried taters. If you put it on fish you prolly put it on burgers and dogs too.
Who knows the original name and origin of Ketchup?
I can't get my computer to type the answer upside down so here it is,
Chinese Fish Sauce. It was copied by us Americans but the Chinese have been eating it on fish for a very long time.
So here is a thought. If there were Crappie in China, we wouldn't have ketchup today.:RoflQuote:
Originally Posted by rojoguio
I wonder if there are Crappie in China?
I got this from someone here.
We’ve been baking a bit of fish lately.
Word I got was pre-heat 500, 12 minutes or so, then flip over on hi broil for another 4 minutes or so. Been working for me! I like crunchy, and it’s been working.
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Interesting manipulation of temperature. I cook two things at 500 degrees, Domestic Duck and Pork Loin. Both respond very well to the high temps. The Ducks I prick with a sausage pricker (tool to remove air bubbles in the casing) in the breast area and cook breast side down. It fries the skin while rendering all that wonderful duck fat into the pan. Pork loins you must run a internal thermometer. Around 148 degrees you remove from the oven and cover with foil then a towel. Best pork loin I make in the kitchen. It will finish to 165 degrees on top of the stove. Mine is usually crusted in Mustard, Rock salt, & Crushed pepper corns.Quote:
Originally Posted by J White
For sure , mustard is an epicurean mistake ….just saying :RoflQuote:
Originally Posted by speckfinder
The first whooper I ever ate about 50 plus years ago sold me on how a burger should be dressed and of course fried foods too….
I draw the line after that , no ketchup or catsup on my scrambled eggs or anything else ….
Well meatloaf likes it too, so that ain’t totally truthful either :Rofl
Temperature setting suggestions on recipes seem to sometimes be just that , some things respond well to adjusting said directions and times , cooking tasty stuff is a lil bit of trial and error , we have found perfection on our gas grill on a 3/8 lb ground beef Pattie to be exactly 8 minutes on its lowest burner settings. 2 minutes and quarter turn , 2 more and flip , 2 more and quarter turn , 2 more and done to absolute perfection :highfive