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Everything posted by Barnacle

  1. Barnacle

    2019 4* RB Noah Cain

    My rule is pretty simple. Keep putting on weight until it becomes a detriment. If you have room for "good" weight. Put it on. From all reports, Kam has put on some good weight this off-season.
  2. Barnacle

    2019 4* RB Derrian Brown

    I feel the best about this year's incoming class. Really excited about that group and a good example of the type of class I hope we continue to recruit. Asa is the prototype for what I would prefer.
  3. Barnacle

    2019 4* RB Derrian Brown

    Hopefully, added depth will quell some of what is being debated here. That's assuming that we have any - especially "depth" according to Gus. I can tell you one thing, though. Kam Martin's performance this season is going to embolden one side of this argument either way. Bottom line: we need to recruit the position better.
  4. Barnacle

    What's for Dinner?

    All things grilling/cooking thread. Post recipes, instructions, tips, photographs of third-degree burns, stories of your friends' jealousy, etc. I'll kick things off. CQs' Pan-Seared Salmon Paging @McLoofus, you'll be interested in this one. I had a few friends over for dinner last night. Mrs. Barnacle was working a late shift, and she doesn't eat fish, so I decided cook some last night. About this time last year, my wife and I visited Hilton Head Island with her family, and had the chance to eat at an old school restaurant in Sea Pines called CQs. I ordered the Salmon. If you are ever in the area, and if you ever have a chance to eat at CQs, I highly recommend ordering the Salmon - it's incredible. If you don't have that chance, you're in luck. I asked the waitress how they cook it, and she gave me the step-by-step. I can confirm after last night that her instructions were spot on. The result - perfectly cooked, pan-seared filet of fish with a crispy golden-brown crust, and incredible flavor. My friends and I cook a lot. I am by no means a chef, but I know hot to make good food - and, last night was probably the best dish I've ever cooked. The salmon was restaurant quality - the exact fish I was served at CQs. The best part was that it was very simple, and I think easy to execute. And, it really highlighted the fish - simple seasoning, no sauce. Ingredients: 2 lbs "fresh" Atlantic Salmon from Whole Foods - Cut into 4, skin-on filets. Finding good fish is essential. Fine Sea Salt Course Ground Pepper Canola Oil 6 tbsp Salted Butter 4 Fresh Sprigs of Thyme Instructions: Prepare Salmon by adding salt and pepper to the meat side of the filets. Make sure to evenly layer the salt, getting full coverage over the meat. Allow the salmon to sit for about 45 minutes, approaching room temperature. In a large pan, heat 1 tbsp of Canola oil over medium-high heat. The oil needs to be very hot. Be careful not to add too much oil to your pan. The fish doesn't need to be sitting in a pool of oil. Once the oil is hot, place the salmon filets meat-side down (skin-side up) onto the pan. Once they are down, do not move them. Take another heavy pan - I used a cast iron skillet - and set it on top of the filets, ensuring that the entire surface of the salmon is getting a good, hard sear. Sear for 21/2 to 31/2 minutes, depending on the thickness of your filets. When you flip the filets, the meat should have an even, rich, golden-brown crust. Once you've flipped the salmon so that the skin-side is down, add butter and thyme. The pan should already be extremely hot, so the butter should brown very quickly. Immediately start pan-basting the salmon with the melted herb butter. Baste continuously for about 1 and 1/2 minutes - no more. The key with Salmon is not to overcook it. This process should result in two things: A crisp, seared-in crust, and moist, flaky meat. I served the salmon with some roasted veggies - beets, rutabaga, and carrots. Wild rice. Paired with a bottle of dry white wine - I had a bottle of Sancere I'd been saving for something like this. A Chablis would be perfect, too. (this picture does not do the color on the Salmon justice - wish I had more) Also not pictured is the caprese salad of heirloom tomatoes and fresh mozzarella, garnished with a chiffonade of basil and an aged balsamic reduction. The reduction is very easy to make - reduce about 1 cup of aged balsamic vinegar with 1 tsp whole peppercorns and 1 tbsp honey. Strain out the peppercorns and drizzle over the salad. I'll be making that salad all summer as heirlooms come into season.
  5. Barnacle

    could be easiest home slate in years

    Got em'!
  6. Probably don't. I knew some of the tutors when I was a student at Ole Miss. They couldn't take exams for players, but they had the exams beforehand. That way they could "teach" the players exactly what they needed to know. And even that didn't work for some of those guys, sadly.
  7. Which is hard to imagine considering his skill set.
  8. Barnacle

    The Opening (June 30-July 3)

    Exactly how I would describe Laquon Treadwell. He was alright at Ole Miss. 😎
  9. Barnacle

    best nicknames on the team

    Smoke is pretty badass White Lightning 😂
  10. Barnacle

    2019 4* QB Bo Nix Commits to AU!!!

    I was just messing with you. Knew what you meant.
  11. Barnacle

    2019 4* QB Bo Nix Commits to AU!!!

    Strongest arm in the world right here (so she tells me)
  12. Barnacle

    2019 4* QB Bo Nix Commits to AU!!!

    Revolutions per minute?
  13. Barnacle

    Post a picture

    Oh wowwww. Man. I'm so close to booking a weekend down there. I miss it. Couple pics from last summer
  14. Barnacle

    All-Encompassing General Discussion Thread

    Agreed. However, I always baste the ribs with the sticky stuff after I pull them. Not a bath, just a light coating. Nothing worse than soggy, slippy-sloppy. I'm not a fan of "fall off the bone" either. Meat needs to fall off in my mouth, not on the plate.
  15. Barnacle

    Post a picture

    Ahh. Love that movie. Anyway. It's going well. I've signed up for one of the prep courses and so I've just been following along with it all summer. It's definitely like drinking from a fire hydrant. A ton of work, but I've been able to stay pretty focused (and off AUFamily) most of the time. I have a buddy in Huntsville who is also studying and we've been doing a good job of motivating each other. Right now I'm probably exactly where I need to be preparation wise. So far it says I've listened to 109 hours of lectures, answered 1210 practice questions, and gone through 261 hours of studying. Only 4 weeks more and it's over! (Hopefully).
  16. Barnacle

    Post a picture

    Keep the pics coming! Allowse to relax some in the midst of all my bar prep madness.
  17. Barnacle

    Post a picture

    The low country is so beautiful.
  18. Barnacle

    BBQ Discussion thread

  19. Barnacle

    Post a picture

    Huge thunderstorm in Huntsville tonight.
  20. Barnacle

    Due Process

    As a quick aside, I'm curious how your area is recovering post flooding. We have a problem in this country where our concern and awareness of problems is limited to the scope of our 2-4 week news coverage of the event. After that, it's out of the public consciousness and people forget that communities and cities are still in need. I'm guilty of it. Read your post and thought, "oh yeah, how's Houston?"
  21. Are you talking about comedy or satire, or are you talking about joe-blow political commentator?
  22. I suspect that he isn't someone who will, or has ever struggled with focusing on accomplishing his goals. When people doubt you all your life, or tell you that you can't do something, it puts a fire in your belly that no amount of attention or recognition can put out. You don't get to where he is without it. Edit: Lion, I kind of misread your comment the first time. If my response seems unrelated to your point, that's probably why.
  23. Barnacle

    13 new guys- heights, weights & numbers

    That's the one
  24. Barnacle

    U.S. Open Golf

    Thought you were going to say Freddie Mercury. I remember Corey winning that tournament well. My dad was/is a big fan of his. This tournament has been a brutal test from what little golf I've been able to watch - and of course the scores. Dustin Johnson is clearly deserving of his number one ranking. He's finally got the putter going to match the rest of his game. I'm not a huge fan of his (I'm not not a fan, either), but its enjoyable to watch someone at their best.
  25. Barnacle

    13 new guys- heights, weights & numbers

    Okay spent the better part of my "bathroom break" trying to find a picture of Dee posted here prior to the 2012 season. Think it was after practice or something. Just remembered thinking "that guy is an absolute monster". Can't find it. Maybe someone here knows what I'm talking about. Anyway, I'm done pooping, so...