That means you want to use a doming resin for your project. If you want the best epoxy resin to coat a surface, you need to choose one specifically for that job. Resins meant for casting, mix thin, and won’t self-level. ![]() When pouring resin to coat a surface, it must mix thick enough so that it wants to stay on the surface. Here are a few explanations about why you may have dimples on your epoxy surface: 1. But not as much fun as these fish eyes you can read. I like how calling it a fish eye somehow makes it sound more exotic and unplanned. □ Pro tip: You can also refer to these dents and holes as fish eyes in resin. You see pits and voids and ask yourself, why does my epoxy have dimples? Now, you uncover your art only to find that the surface is uneven. ![]() You spent hours creating a masterpiece, then waited for what seemed like an eternity. Or, he joked, he could have a fish eyeball-eating contest as a “Tuesday night gimmick-pints of Bombshell Blonde and salty eyeballs.The last time you left your resin, you were stoked. Taylor’s now thinking about serving whole roasted fish, giving a free shot of whiskey to “whoever can suck out both eyeballs,” he said. “It didn’t seem to be a superdistinctive taste to me,” though the stew overall had a “fresh fish, fresh seafood taste, helped by the grouper cheeks.” The fish eyes added more texture than flavor, according to Taylor. He recommends using plastic gloves for the process. Instead of using the fish eyeballs whole, Taylor squeezed them until they burst, shooting liquid into the stew. After adding coconut cream and milk, he briefly simmered the grouper cheeks and Blue Point oysters in the liquid, adding a little of the oyster liquor as well. To make the stew, Taylor sauteed finely chopped celery, onion, and red pepper, added a little flour to make a roux, and seasoned it with a touch of cayenne and curry powder. They taste similar to the fillet, but with a “nice, light texture, a little firmer than the fillet itself.” “The cheeks are a very meaty, pretty prized piece of the fish that a lot of people don’t know about,” he said. Taylor decided to cut out the groupers’ cheeks and use them in the soup. “So he sent me heads, which ended up being great, because it changed what we were going to do when I realized we had these gorgeous fish heads.” He was hoping to find fish eyes that had already been removed from the heads, but when he asked Supreme Lobster fishmonger Carl Galvan, “he said there was no way he was going to have his guys in the back cutting out fish eyeballs or they would riot,” he explained. He’d never tried it, and couldn’t find the original article or anything else to tell him how it was done, but ended up using the technique anyway in a southern-style oyster stew. Taylor also remembered that he’d once read an article that said in Spain, cooks thickened sauces with fish eyeballs because they contain a gelling agent. ![]() Maybe at the Vietnamese table when they serve a whole roasted fish, dad gets to suck the eyeballs out.” “It’s like at the southern table, the lucky guy gets the last chicken thigh, or gets the chicken oyster at the French table. They’re not popular in the U.S., unsurprisingly, so Cary Taylor did some research to see how they’re used-and regarded-in other countries. Old Town Social chef Jared Van Camp challenged Cary Taylor, chef at the Southern and the new Southern Mac & Cheese Truck, to come up with a recipe using fish eyes for this installment of our weekly feature.įish eyeballs are considered a delicacy in much of southeast Asia, where the guest of honor is usually served the eyes from a whole steamed fish or fish-head stew.
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