The board's server will undergo upgrade maintenance tonight, Nov 5, 2014, beginning approximately around 10 PM ET. Prepare for some possible down time during this process.
Joined: Tue January 01, 2013 3:45 pm Posts: 24085 Location: almost in canada
TheDapperGent wrote:
doug rr wrote:
I'm going to blacken some fresh catfish filets and bake a load of fingerling potatoes with garlic, butter, thyme, oregano, etc
Sounds great. Do you use a cast iron skillet when you do blackened fish?
yes,I have a cast iron skillet that has been handed down about 3 or 4 generations..its about 20lbs and probably 100 years old..it used to be yellow and now its pretty much just black..it's a prized possession to be honest
likes rhythmic things that butt up against each other
Joined: Sun April 07, 2013 2:38 am Posts: 506 Location: Gulfport, MS
doug rr wrote:
TheDapperGent wrote:
doug rr wrote:
I'm going to blacken some fresh catfish filets and bake a load of fingerling potatoes with garlic, butter, thyme, oregano, etc
Sounds great. Do you use a cast iron skillet when you do blackened fish?
yes,I have a cast iron skillet that has been handed down about 3 or 4 generations..its about 20lbs and probably 100 years old..it used to be yellow and now its pretty much just black..it's a prized possession to be honest
likes rhythmic things that butt up against each other
Joined: Sun April 07, 2013 2:38 am Posts: 506 Location: Gulfport, MS
I've got two flank-steaks marinating in a soy/garlic based sauce. Gonna throw them on the grill until they are medium rare. I'm thinking some kind of vegetable mix for a side.
Users browsing this forum: No registered users and 67 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum