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Dinner! 2014 (Part 3)


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#121 Anna N

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Posted 29 May 2014 - 07:07 AM

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In an attempt to eat more fruit and vegetables and less meat and starches, this dish of stir fried long beans was supposed to be my dinner.

However on a visit to the Asian store yesterday I came across these:

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Legal crack! The road to hell and all that....
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#122 rotuts

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Posted 29 May 2014 - 07:30 AM

Wow.  nice tip.  im on the trail looking out for these.

 

http://en.wikipedia.org/wiki/Emping

 

 

 

Host's note:  these intriguing snacks led to a side discussion that was subsequently split and moved to two more-appropriate topics.  

Emping Padas are discussed in more depth here:  Your favorite hot/spicy snack?

The discussion about Asian markets can be found in the topic of the same name:  Asian Markets.

 

 



#123 liuzhou

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Posted 29 May 2014 - 02:20 PM

This is my go-to late home from work, tired and hungry, I need food quick dish and last night was one of those occasions.

 

Minced pork with stir-fried  雪菜 (xuě cài) or 'snow greens' which is salt fermented mustard greens. I also used some garlic and Thai chilli pepper in the mix. Served with rice and buttery asparagus (not pictured), And a beer.

 

IMG_4614.jpg


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#124 Kim Shook

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Posted 29 May 2014 - 05:22 PM

Anna – perfect looking Scotch eggs.  I haven’t made them in years.  Need to remedy that.

 

dcarch – congratulations on your win!  Not a bit surprised.  Beautiful dish.

 

Franci – your fritters are beautiful.  If you can get the flavor how you like it, you are set since your technique is obviously perfect!  And those crabs were lovely.  The best part of summer is crabs!

 

Mark – gorgeous ribs.  I would much rather have had those ribs than the dinner I ate out that day.

 

On Saturday we had company – my aunt and her adult grandson.  This dinner comes with a story.  First the food.  I did a sandwich buffet with sides.  Mr. Kim’s smoked turkey breast:

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Amazing – so incredibly moist and tender.

 

Ham and roast beef with assorted bread/rolls:

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Condiments, fixings and assorted cheeses:

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Pickly stuff:

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Cheesy egg noodles:

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Delicate, tender and slippy.  Almost nursery food, but so good!

 

Devilled eggs:

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Salad:

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One of the simplest salads in the world – just iceberg with a dressing of equal parts light cream, white vinegar and sugar – but delicious.  You let the dressing sit on the tossed salad for 10 minutes and somehow it transforms. 

 

Corn pudding:

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From our local grocery store, because they make it better than I ever have.

 

Dessert was coconut chocolate pound cake and Eton mess with lemon curd:

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That’s the food.  Now the story.  My aunt is Ted’s (my stepdad – some of you will remember him) sister from England, visiting her family in Chicago.  Her grandson drove her down here to visit for a few days.  The dinner was in her honor.  I took great pains to make the meal varied, because I knew that my cousin was a picky eater.  When he visited us last year, the only things he ate were eggs, bacon and hamburgers.  My aunt was supposed to be much less problematical.  She was a Navy cook just after WWII and continued to cook for schools after being demobbed.  Momma had spent time with her in England and said she cooked all kinds of things.  When the two of them came back from the buffet table each of their plates had a single slice of meat and a slice of bread.  That was ALL they ate.  My aunt proceeded to say how she detested American food ( :shock:  ) and when she was here couldn’t wait to get home for good English food (she seemed to be talking about the quality of American ingredients, not the recipes).  I confess that she ate and enjoyed both of the desserts.  I was disgruntled and mortified.  For the first time that I could remember someone was going to leave my house hungry.  I am such a weirdo that it cast a pall over the next couple of days.  Now I can see the funny side – everyone else at the table (Mr. Kim, Jessica, Momma, and a niece and her husband) looking at the almost bare plates with ‘WTF’ expressions, Jessica raving about every bite, my niece and nephew talking about how they are going to miss ‘regular American food’ during their tour of duty in Germany.  And it makes a great story – all who hear it are appalled on my behalf.  And, other than dinner at my house, it was truly a lovely visit and I was glad to see them both.

 

Sorry for the mile long post, but you are the only folks who would truly appreciate this story!


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#125 merstar

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Posted 29 May 2014 - 05:29 PM

Tonight is peppercorn-crusted filet mignon, baked potato, and green salad.


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#126 huiray

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Posted 30 May 2014 - 04:20 AM

Two-thirds of a block of soft tofu and one block of firm tofu, both cut into chunks, deep-fried in turmeric-infused oil.  The tofu picked up an additional pleasant taste to the crispy skin and a lovely golden color, over how they come out when done in a more usual manner.  Eaten w/ chopped scallions and grated daikon.  Dipping sauce of a mixture of Lingham's Hot Sauce & nước mắm pha sẵn

 

Oil that had been used to deep-fry the tamarind-marinated chicken pieces when making Kari Kapitan previously posted about here.

 

DSCN1656a_800.jpg


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#127 Anna N

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Posted 30 May 2014 - 05:42 PM

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Thanks to Norm Matthews I just had to try this!

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One leg/thigh served with a side of kongnamul (Korean side dish of dressed soya bean sprouts).
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#128 merstar

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Posted 30 May 2014 - 05:47 PM

Tonight is rainbow trout fillets with caramelized scallions in extra virgin olive oil and dry white wine. Served with basmati rice, and steamed asparagus.

Deep dark devil's food cake with dark chocolate ganache for dessert.


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There's nothing better than a good friend, except a good friend with CHOCOLATE.

#129 gfweb

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Posted 30 May 2014 - 06:19 PM

Israeli salad with parsley and a little mint

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Grilled corn

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Grilled London broil.   If I had planned ahead, I'd have done it sous vide

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#130 C. sapidus

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Posted 30 May 2014 - 07:48 PM

Shrimp po' boys, a joint effort with Mrs. C. Yeah, hungry boys made most of that pile of shrimp disappear.  :shock:

 

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#131 Kim Shook

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Posted 30 May 2014 - 08:52 PM

Anna – I love bean sprouts!  What were they dressed with and were they cooked at all?

 

merstar – that trout dish sounds fantastic.

 

gfweb – It is almost midnight.  I am filled to the gills with Greek food and I want some corn and grilled beef right now.

 

Bruce – I also would like a shrimp po’boy.

 

Last night was assorted leftovers.  My dinner:

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Redo of the salad from the disastrous dinner with our visitors, cottage cheese and a creamy fruit salad from a good friend.  Mr. Kim chose a Dagwood instead of cottage cheese :laugh:  :

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Tonight Mr. Kim brought home a semi-disappointing meal from the Greek festival:

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Pastichio, dolmades, tiropita, spanakopita, Grecian green beans and pilaf.  The only thing that was exceptional was the tiropita.  Everything else was just ok.  The gyro was very much a disappointment:

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The tzatziki was so dull (mine is much, much better) and I think when actual Greek people are selling it, you should expect something more than frozen portions of machine made meat :hmmm: :

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The dessert assortment was stellar:

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From top left: finiki, ergolavos, kourambiedes, kataifi and baklava.  Every single one was perfect.  I don’t get how you soak something in honey and it stays crisp.  Next up is the Lebanese festival.  Then the Armenians (the best, in our opinion). Opa!!!


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#132 Ashen

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Posted 30 May 2014 - 10:17 PM

a few meals from the past week

 

Fresh ground sirloin tip burger ,   with point reyes original blue, homemade relish, sliced onions and dijon  . served with potato and mac salads

 

sirlointipburg_zps362ef71b.jpg?t=1401512

 

 

 

spaghetti alla puttanesca  [ yes I put parm on it , even though there is anchovies in it.. call me a rebel :)  ]

 

spagtomoliv_zps9090a21e.jpg?t=1401512719

 

grilled  lemony drumsticks, mushrooms and my  first taste of  local asparagus  season.  This was the serving platter , not my plate. although I could have eaten all the asparagus myself. 

 

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Edited by Ashen, 30 May 2014 - 10:20 PM.

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#133 Dejah

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Posted 31 May 2014 - 07:07 AM

Kim Shook: That's a lovely spread you put on for your relatives. I'd eat at your table in a flash!

 

All the meals look great...The shrimp po'boy - dredged in cornmeal? Sapidus / Bruce?

Lazy days for cooking due to gardening, but we've enjoyed rainbow trouts, stuffed with lemon and fresh ginger slices. These were grilled on the BBQ, basted with cilantro, lemon juice, and melted butter.

 

Cilantro-ButterRainbowTrout1271.jpg

 

And last night, a throw together Thai red curry chicken and our first feed of fresh fiddleheads!

 

Thai Curry ChickenNasi Lemak Garlic ButterFiddleheads1297.jpg

 

 


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#134 C. sapidus

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Posted 31 May 2014 - 07:46 AM

...The shrimp po'boy - dredged in cornmeal? Sapidus / Bruce?

 

3-step coating for the shrimp - seasoned flour, egg wash, and then a mix of corn meal and seasoned flour. Seasoning was Dizzy Pig Cajun rub. Mrs. C dredged and I fried, and the timing worked out perfectly.

 

Dejah, the rainbow trout and Thai curry look right up my alley . . .

 

Made two quiches this morning with Gruyere cheese - one crab and one Mexican chorizo and onion - for a confused brunch which may be dinner by the time everyone's travel plans, etc. line up.  :rolleyes:


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#135 Anna N

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Posted 31 May 2014 - 10:48 AM

Anna – I love bean sprouts!  What were they dressed with and were they cooked at all?
 


Kim,
These were soy bean sprouts. I have only ever had mung bean sprouts before so I had to look up what to do with them. A number of places suggested boiling them for 10 minutes with a lid on and then refreshing them with ice water. That is what I did. I then tossed them with some scallions, garlic, sesame oil, soy sauce, and Korean pepper flakes.
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#136 Norm Matthews

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Posted 31 May 2014 - 01:00 PM

Smoked Pork Chops with a salsa made with fresh cut pineapple, red bell peppers, onion, kiwi, sriracha and cilantro; sugar peas and rice.

 

DSCN1455_zps75e7c0a1.jpg DSCN1453_zpsd8d000e9.jpg


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#137 Anna N

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Posted 31 May 2014 - 02:13 PM

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Roast chicken sandwich -- it's what's for dinner.
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#138 patrickamory

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Posted 31 May 2014 - 05:34 PM

What is better than a roast chicken sandwich… !



#139 patrickamory

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Posted 31 May 2014 - 07:38 PM

Had another go at chicken adobo à la Soba, served with steamed jasmine rice, green apple samba and Filipino cucumber salad.

 

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jasmine_rice.jpg

 

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#140 SobaAddict70

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Posted 31 May 2014 - 10:50 PM

Looks awesome. Maybe I need to make that soon...

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Herb and mesclun salad, chive vinaigrette

Salad: contains baby mesclun, nasturtium flowers, lovage leaves, minced chives, oregano leaves, mint leaves, French tarragon leaves and sage leaves
Chive vinaigrette: 1 tablespoon white wine vinegar, 2 tablespoons white wine, 3 tablespoons extra-virgin olive oil, sea salt, black pepper and minced chives


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Duck gizzard confit, Japanese turnips, scallion

Gizzard: sliced, then sautéed in bacon drippings, with onion; deglazed with port, seasoned with sea salt and black pepper
Turnips: simmered in lightly salted water, then glazed in olive oil and seasoned with sea salt and black pepper
Assembly: spooned atop a shallow bowl, then dressed with sesame oil and togarashi pepper


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Sea scallops, pan con tomate


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#141 huiray

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Posted 01 June 2014 - 04:42 AM

Prawns in tomato sauce (tôm sốt cà chua) with ginger, shallots & scallions.

White rice.

 

DSCN1674a_800.jpg

DSCN1677a_800.jpg


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#142 Anna N

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Posted 01 June 2014 - 06:00 AM

huiray

Would you mind sharing your recipe for the shrimp in tomato sauce. I did Google it but the recipes are all over the place. Thank you.
Anna Nielsen aka "Anna N"

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#143 scubadoo97

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Posted 01 June 2014 - 07:12 AM

With the recent SV burger thread I decided to give it a whirl
I picked up 2 roasts at the market yesterday. A chuck and upper blade roast. These were cleaned. The blade roast needing the most work to prepare with the thick tendons. These were ground through a medium die

Made 2 6oz patties. Seasoned with S/P as well as a BBQ rub called Dizzy Pig Red Eye Express. These were bagged with a few sliced onions and placed into 130f water for ~ 2hrs. The burger was pan seared before serving. Served with cold oil fries Aka Joel Robuchon fries

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I had an opportunity to see how the 2nd burger did on reheat when my son came home later declaring "I'm hungry what's for dinner".
I pulled the burger from the fridge which had also been seared wrapped and chilled and rebagged and reheated at 130 for maybe 15-20 min. Looked like the first one but without the crisp crust. He proclaimed it a success

Although I like a good smash burger this was really good. As rare as the meat looked it didn't have that raw texture
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#144 rotuts

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Posted 01 June 2014 - 08:42 AM

scubadoo97

 

excellent choice of meats.  blade roasts are over looked and have excellent flavor.  even better when on sale.  even better than that

 

when they are Prime and on sale.  i remove the central tendon and tie two 1/2 pieces together and SV as a steak

 

delicious

 

next time the Prime are on sale  ( same price as choice  ....  sold that same way ...   But I 'know' the butcher and get them when

 

they come in )

 

Ill trim some up and make a couple of SV burgers

 

nice idea



#145 scubadoo97

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Posted 01 June 2014 - 09:44 AM

I really like the flavor of blade roasts. Never seen Prime blade roasts just prime prices when they are split in two to make Flat Iron steaks.

#146 rotuts

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Posted 01 June 2014 - 10:02 AM

in my area a one butcher in a local family owned chain  * Roche Brothers *  I was talking w the butcher and he had some in

 

the large box of blades --- both for 'steaks'  the usually butchering method  and roasts by request.

 

he showed me the prime sticker, said in a box of 12 roasts to trim  sometimes up to 4 were 'prime'

 

they just mix them in w the choice.   I bought all 4 prime and trimmed them up myself into SV Steak pouches

 

best 'steak'    ( 130 x 4 or so  very carefully trimmed by me )  ive ever had.  pan sear etc.

 

on sale to boot :  3.49 lbs


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#147 huiray

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Posted 01 June 2014 - 10:49 AM

huiray

Would you mind sharing your recipe for the shrimp in tomato sauce. I did Google it but the recipes are all over the place. Thank you.

 

Sure.

 

This one is modeled after the simple recipe here.  I had also previously "adjusted" that same recipe here.

 

• Large wild-caught Atlantic prawns/shrimp (slightly over ½ lb), shelled & deveined but tails left on; marinated/tossed w/ 1 egg white, ~½ tsp sugar, ~½ tsp salt, ~1½ -2 tbsp light soy sauce [I used Pearl River Superior].  Set aside for 20-30 minutes while doing the other stuff.

• Two medium shallots, peeled, thinly sliced.  Maybe a 1 inch length of fresh ginger, skinned, thinly sliced into thin coins.  Four or five large scallions trimmed, washed, sliced into 1½-2 inch pieces.  White rice was cooked (stovetop).

• The prawn shells/legs were simmered on low heat in a saucepan w/ a little salt, a bit of oil and some water (partly covered), tossing w/ a spatula, till it was almost dry and beginning to "crisp" and get crispy bits.§  A small amount of water was added, everything scraped around and simmered (some tossing) for a short while.  The stock was poured off, squeezing the shells w/ the spatula.  Yield about a half of a small-ish rice bowl's worth.  Shells dumped.

• The prawns (fished from the marinade) were sautéed in the same pan w/ some fresh oil, till barely done, then reserved.  The crispy bits were scraped off and added to the reserved prawns.  (The marinade left behind in the marinating bowl went down the drain. ;-) )

• A bit more oil was added, the sliced shallots & ginger went in & sautéed till the shallots were just beginning to acquire a brown edge.  Three very healthy squeezes of Heinz "Simply Heinz" tomato ketchup went in and the mix was sautéed on medium-high heat till the mix/ketchup was just beginning to brown and turn dry-ish, then the reserved prawn stock poured in and the mixture stirred well still on medium-high heat for a minute or so.

• The reserved prawns and scrapings then went in and were tossed around, followed by the trimmed scallions.  Everything was stirred/tossed till warmed/heated through plus a wee, wee bit more.

 

Serve.

 

"Prawn/Shrimp" is interchangeable in the culinary sense, of course, and "shrimp" is more widely used in the US.  Technically these were prawns, with the 2nd shell segment overlapping only the 3rd shell segment on the abdomen.

§ I've done this w/ the heads as well before for this dish, where the tomalley gave a big additional "oomph" (and color) to the shrimpy taste.


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#148 scubadoo97

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Posted 01 June 2014 - 10:58 AM

I bought all 4 prime and trimmed them up myself into SV Steak pouches

best 'steak' ( 130 x 4 or so very carefully trimmed by me ) ive ever had. pan sear etc.

on sale to boot : 3.49 lbs


A little knowledge pays off well. What a deal. Must have felt pretty nice when you walked out with that heist.

#149 Smithy

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Posted 01 June 2014 - 11:03 AM

That sounds really good, huiray. How do you think that would work with firm white mild fish? Would it overpower the flavor, such as it is, of the fish?

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#150 huiray

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Posted 01 June 2014 - 11:18 AM

That sounds really good, huiray. How do you think that would work with firm white mild fish? Would it overpower the flavor, such as it is, of the fish?

 

I think it would work well in a way, but the taste of the fish *will* be masked, if one wishes to savor the fish as the primary taste.  I would still do it, but consider the fish to be a canvas on which you hang everything else.  Does that make sense?  "Sweet & Sour Fish" is a dish in a related vein, where the use of a delicate-tasting fish where the subtlety of the FISH itself is supposed to be the prized feature would not be the best choice.

 

ETA: One could dial back the amount of ketchup - use, say, "one squeeze" :-) - and that might be helpful with a mild-tasting firm white fish, adjusting the seasoning as needed w/ sea salt/fleur de sel/a squeeze of lime/other stuff if needed.


Edited by huiray, 01 June 2014 - 11:22 AM.

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