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I do like the old Mopars, but Dodge has always been kinda crappy. My buddy in the late 70s had a GTX. I think it was a 440. I remember the 6 pack on top. It was a 4 on the floor, and we used to cruz it. He would make that thing dance. Smoke those tires like crazy. We got in a big fight one night in a small town with a whole bunch of guys. He was able to make it to the GTX, throw open the passenger door, and scoop me inside while in reverse. With 13 guys in chase, on scooters and in cars, he was smokin the tires in reverse, and spun the car, and suddenly we were going forward, very fast. We flew into a field, and shut off the lights and watched the parade of guys chasing us fly by and onto Hiway 5 . So we went back and picked up my girlfriend ( who had been at the center and start of this of this when some guy put his hands on her) then we got on the highway, and lo and behold there were all the guys who had chased us, pulled over by the Highway patrol. I loved that GTX, especially that night. It did some tricks that night that were just awesome. Mopar motors kick ass.
originally posted by: TechniXcality
Freaking pathetic! I'm done with you dodge, and it #ing pains me to say, I'm going foreign. Time to get a beamer.
I do alot of Steelhead, King Salmon, and Halibut. I never barbeque over direct heat. It ruins the meat and imparts fishy flavors. I do poach slowly, or barbeque indirect. I also saute using Ghee. If sauteeing in Ghee, try to find a Meyer lemon to squeeze over it just before it is served, same with poaching. Keep tke temp low and use a thermometer to make sure you reach safe temp but not much over to insure it is not dry or fishy. With a sautee, I go low and slow, and first dip the fillet in a dry mix of fresh cracked pepper, sea salt, and Freeze dried red onions. It gives a great outer crisp testure, inner moist, and wonderful impart of flavor. Again I prefer fresh Meyer Lemon for the plating up. I also love shrimp cocktail. All types. The one I made yesterday was a mexican style, and it rocked. I used wild caught frozen shrimp ( stay away from farmed) Lightly steam or broil them. Make a sause of 1/3 ketchup, and 2/3 Camaronza or Clamato. Stir in the juice of one lime, and a couple teaspoons hot horse radish. Fresh cracked pepper, and the hot sause of your choice. I used Tapitio. Sprinkle with celery salt Add fresh chopped cucumber, and celler centers if you like. Stir it together with the shrimp and slice fresh Avacado over the top. Refridgerate for at least one hour then serve with Saltines and tortilla chips
originally posted by: Quantum12
a reply to: visitedbythem
Execellent. I need a recipe! Any fish will do!!!