noiseredux wrote:fresh tuna steak is amazing Luke. Especially when seasoned well. And if you make it and turn it into tuna salad, it doesn't taste close to the shit you buy in a can.
I might be spoiled though living on a seaport, and having a father-in-law that works at a receiving dock.
All that said, tuna sushi is untouchable. Just amazing.
God I love fresh tuna.
When you said "Tuna steak" I thought you meant tuna cooked until it was grey. My bad, as "listening" isn't always easy on a forum.
Last night I cooked liver puddin', brie omelets, served with a fresh fruit blend.
I don't dig souse, but liver pudding, or as some call it liver mush/mash, is surprisingly awesome.
Some slather it with mustard, but some freshly ground pepper on top of it does it for me.
I believe it's basically liver mixed with a finely ground corn product, and some people eat it raw, but cooked to a crisp...delicious. But when I first moved to NC and someone asked me "Ya want some liver puddin'?" I took it literally and thought they were asking if I wanted pudding, made out of liver. And I love veal liver, but I thought about liver as a Jell-o product, which was really off putting.
But that stuff is delicious. If you've never tried it, you are missing out. It's not healthy, but if
you slice it and pan fry until crisp...you'll be hooked.
Scrumptious!
