Good for you...that’s Awesome ! And thanks for your service !

Great to hear from all of you!

Thanks, BBarnes! Those tacos sound nice too.

Thanks, ETexTrapper! You're allowed to not like tomatoes. To me, they're magic! I wait all year for them.

Thanks, River Birch! Wonderful stuff you have there! I am familiar with ceviche but not at all with trigger fish. Fill me in when you get a chance. Beautiful venison! No ghost peppers for me though. I am a hot pepper wimp. I would not make it through that experience - even with a sour cream chaser! Thansk for those photos!

Mississippiposse, that's a real classic summer supper!

Good low carb meal there, Hornady! Thanks for the photo.

Way to go, White Trash!

Thank you, Sharon! Nice supper at your little cabin in the woods! You do the same!

Thank you, Nessy! Great stuff there too. I love chicken thighs - those boneless varieties really walk funny. I hope you find those tators while they're still hot. Thanks for the photo!

I love tuna casserole, Moosey! My mom made a nice one when we were kids. That Mississippi tuna is extra special.

That is quite the spread, Waggler! Wonderful foods! Cedar planked salmon is sooooo nice. Thanks for the photos!

You know, Sharon, I am a bit curious about what makes a good, classic fried green tomato. Green tomatoes start out hard and fairly tart and then mellow when they start to turn color but are not yet ripe. Are they really green when you make fried green tomatoes, or are they a little closer to ripe? Go ahead and post what you know here!

Congratulations, Wild_WI! Thank you for your service, and I hope that pizza was delicious!

Popular choice tonight, Ryan! Late tonight when you get hungry in camp, you can take that rolled up half pizza out of your pocket and have a great snack!

Thank you so much, Concrete Man!

You guys are the best!

Looks good Patrice. Cooked my daughter a birthday supper tonight. King crab, gulf shrimp, corn on the cob and a baked potato.

Thanks, Steven! That is one special supper you made for your daughter. Nice!

I totally agree with you about the maters. I had BLTs for supper 3 nights this week at work, I'll have BLTs for lunch tomorrow.

If it wasn't for fresh produce and berries I'd as soon skip summer

You got that right, Steven! Especially since, at least for me, I like any weather - as long as it's below 70 degrees out!

Okay Patrice, Trigger fish are found in saltwater and have very small mouths (they do have a bunch of teeth) so small hooks are required to catch them. Different baits like squid clams and crabs work well... They are excellent fighters, Cleaning triggerfish is a little more complicated than other fish because of the tough skin. Take your filet knife stab in and at an angle cut to up and past the head bringing the knife out, flip the fish over, belly side up and do the same stabbing technique.

This initial preparation will get you into that thick, tough skin so you can continue with your cleaning and filleting as you would with any other fish.

Triggerfish is not limited in flavor. The clean white meat that tastes similar to sweet crab meat when cooked will bring a lot of depth and flavor to your fish recipes.


It's tough to beat know matter how it's prepared also excellent when it is blackend....










Here is some from a week ago I blackend you can see how white the flesh is (almost like eating a filet of scallops!)











,.,.

Ok Patrice, Nessy, this youtube is close enough to how I like them...ya know, the options to fixin fried green tomatoes are similar to spaghetti sauce....there's a variety of ways to use different ingredients ...which is handy, it is a very forgiving dish , in case what is on hand is limited or missing some things to add to the mix. There are many youtube videos and recipes to choose from, and I'd say about all of them are decent and offer their own special tastes. This one is close to what I like to use, though like cornbread too, options abound . You can leave some extras out, or add them in.

Instead of the bread mix the guy in the video likes to use, I prefer crushing buttah crackers, like Tollhouse.

I think it is in the batter mix that gives them a nice crunchy but sweet taste , and something about the cooking oil or buttah milk also changes them from sort of tart to great.

They're quite green , Chickie, when they turn red and ripe it isn't any good for this recipe then . Amazing !

You really should try it...this is an old southern favourite, same as hush puppies, cornbread , and the like. Especially with the wonderful dipping sauces you can invent for them ! Or you can eat them plain . The seasonings in the battah and buttah milk suffice well.

Anyway, here is one that is very close to how I do mine...pay attention to the slicing/salting/ sweating out the water of the thick slices on paper towel before coating and frying....that puts the crunch in them rather than be too watery when you want to coat them .

River Birch, I haven't had trigger fish in decades....one of the best fish in the ocean ! I sometimes think of them and wish I could enjoy them again.

Enjoy

Thanks for posting that Sharon. Definitely have some green maters outside...sounds like a treat for tomorrow !

Great thread, thanks everyone. Congrats to Wild WI.

Never had fried green tomatoes, probably taste good, but I'll bet deep fried moose turds would taste good also. Particularly with the right dipping sauce.

Fresh home raised pork chops, & baked taters.

Okay, River Birch. That is just too fascinating. That fish is a heck of a looker too! I'd love to catch, fillet and cook some. Thanks so much for the information and the photos! I sure appreciate it. Always love to learn.

Thank you so much, Sharon! We look at our remaining green tomatoes at the end of the season and have never mastered that dish (or really tried). I always wanted to try one made by someone who knows what they're doing just to set the bar. Thanks!

I'll bet that was fantastic, MB750!

.... good to see you in here again Mrs Patrice... I would say that looks good ...but I don’t want to go to hel for lying ... wished you post more and make fun my paper plates lol

.. ps... tell Zim I said he ain’t nothin more than a one eyed bohemian with a big bellybutton

Do you deliver?

Looks awesome.

Nothing you like there, Savell? Steak, shrimp, tomatoes, corn? What if I put a dollop of sour cream on that? You better warn me when you're headed this way so I can make something you like when I roll out the red carpet.

I just might, Dan! I could drop something off there on my way down to Coldspring, Texas to feed that skinny guy with the white hat.

Thanks, Bruce!

... now I like steak and shrimp... but I’ll have to take you at your word that it’s there... all I see is leaves on top of what looks like undercooked eggs in that pic lol

... just kiddin Mrs. Patrice... always enjoy your post and culinary skills

And you don’t want me around Zim ... he’d spend all his time out back drinking.. dippin snuff and liable to end up talking funny

Jacks pizza tonight.
Tom

Hey, how ya doin', ya sawed off bow legged Philistine?

Zim