Yeah I've heard of the gulf and it's plateau. Kinda crazy. We have completely different coastal waters. That wahoo was my first catch of the year in about 150'. That's about a mile and a half off the coast. Before the three mile federal line, we have 500'. The grouper and mutton were my last catch of 2024. That was in 20' of water or less than a mile off the coast.

 

I saw the garnish on your tartare, and it reminded me of the tostones I made the other night. Twice fried green plantains. They rival the best french fries IMO. I made a dip (not pictured) of 50/50 sour cream and mayo with several glugs of Tapatio.

 

If you know, you know, and hopefully Slayer, you know. If not, 2:43 explains it.

 

We had a little Asado today. Quick and dirty. This is from my wife's side of the Hispanic world which is Argentina. I had the pleasure of having an authentic asado in a ranch in Argentina on the outskirts of Buenos Aires. One of my favorite meals of all time. That one was long and clean.

It started out around 11am with a picado, or crackers, cheese, fruits, olives, cold cuts, etc.
Then it was the provoleta, or grilled cheese which we had today.
Then came mollejas, beef sweetbread from around the heart (there is also a sweetbread from around the throat).
Next was morsilla and chorizo, which is blood sausage and typical Argentinian sausage, which when served with a piece of bread is choripan, which again we had today. The blood sausage we had to day was the sweet variety which is my favorite.
Then were the meats, which were flap and skirt. We had flap today.
In between there was some grass and rotten grapes to help digestion, much like we had today.
That meal in Argentina ended around 6pm. Surrounded by family and many a new friend, it was an experience that transcended food and drink and one I will never forget and every time I have the pleasure of doing one of these for my family and friends it takes me back to that unforgettable day.

 

A while back I went to a restaurant called Hot Rock.. they give you a raw meat and a heated slab rock and you cook in front of you as you eat.
The food came out incredible. Compliments to the chef.

That said anyone else have experience with cooking rocks? I see there's lava slabs and granite slabs. Debating on which one to buy.

 

I had cook your meat on a rock at an Irish gastro pub (https://www.thefieldfl.com/) which had a guy that covers Rod Stewart. The food was good and the entertainment was funny as hell. But honestly, when paying good money for a steak, I'd rather have someone cook it for me.

No idea which rock is better to cook with but The Field says they use a lava rock.

 

100%, if I'm cooking my own steak I'll buy it and cook it at home. These cook-your-own-steak places are bizarre to me.

 

About the only thing I hate less than a "cook your own meat" place (I'll exclude hot pot for now), are places that want to theatrically prepare your food. Hibachi and all the salt bae types drive me f'in nuts.

 

Huh. I don't mind those places once in a while. At least I get fresh, hot food that I didn't have to cook.

 

Simplicity:

 

Had to take care of the wifey today since she's been out of commission with a nasty cold for almost a week. I had gone out Friday night and caught some yellowtails and fileted a couple of the bigger ones but left the scales on, on the half shell if you will.



We had some lobster we caught during mini season which is end of July so those were frozen for a while but that's just what we had. Added some greens for the hell of it. Everything was bathed in avacado oil. The asparagus got salt and pepper. The seafood got seafood seasoning. That's it. Grill everything for about ten minutes and dab some butter on the lobster before pulling off the grill.




And it's getting cold in the northern hemisphere which means Delirium is making Noel. I usually match this with land animals but it went very well with sea dwellers. I guess good beer is good beer.