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col klink

eGullet Society staff emeritus
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Everything posted by col klink

  1. I used to go to one in Austin named the Alamo that was pretty cool. I had fun dragging my unsuspecting brother to Delicatessen there, though there were no ironic foods. They also had Spike and Mike's Twisted Animation festival. They never served hard drinks, but you could get buckets of beer and margaritas. Damn cool place. I give them credit for using Dave's Insanity Sauce on their hottest wings, though they weren't actually as hot as Dave's.
  2. col klink

    Gumbo

    That was my feeling as well, go down to your fishmonger/butcher/deli and what looks the best, throw'er in. It's just been a long time since I've had crawdads, as ugly as they are. Mmm, sweet head juice. It's full of heady goodness!
  3. col klink

    Gumbo

    Actually, I felt bad for the pirate. How would you feel with a hand up your tukhes?
  4. col klink

    Gumbo

    Both of you, please do this privately, this is supposed to be about gumbo!
  5. Great idea! I'll do that with my excess Romas.
  6. Yes! I've bought meat there. Let's see, I bought a wild boar roast a venison roast and I imagine, one of the cutest rabbits ever to grace the earth. My buddy and I were gearing up for a big bbq. We smoked all of them along with a goat from that Contintental spice shop by Than Brothers on Aurora. The boar roast was the juiciest and tastiest, followed by the goat shoulder and then by the rabbit. I was really surprised by the rabbit, tender and juicy with a very delicate flavor. I'd definitely smoke up another rabbit. The venison was dry, go figure, I guess that's something I need to work on. I saw a bunch of other meats there too, but the cuts didn't look that appetizing.
  7. I've been eating them sliced with sea salt, cracked black pepper and a little olive oil. Mmmmm good. The salsa is a good idea too. However my preferred way to eat them is with a couple slices of deli bacon and lettuce on toasted bread with mayo or Miracle Whip. I'm told this is called a BLT. What better honor can you bestow a perfect tomato than with pork fat? OK, maybe if you find duck or goose bacon, possibly, or even salmon bacon. But does anyone make those? If somebody does, please let me know!
  8. col klink

    Gumbo

    My minestrone-gumbo-wannabe was much better the next day. The spices worked their way into everything and it has a more rounded flavor. Dana, when you add your roux to the stock, do you just dump it in? I always thought since it's so hot, that you slowly add stock to the roux until you get a nice consistency and then add the rest of the stock.
  9. col klink

    Gumbo

    No kidding!?! I've been there at least 3 or 4 times and I don't recall seeing them before. But then again, I wasn't looking for crawdads at the time, probably salmon and/or scallops. By the way, I've bowled with Wild Salmon before, they had two teams in my last bowling league. They're all pretty cool and they usually have the best prices on seafood too.
  10. So nobody can see you if you "put 'em on the glass?" Cool.
  11. col klink

    Homebrewers?

    Ben, when I was brewing on a regular basis I used to go to Bob's Homebrew Supply who's since moved to: 2821 NE 55th Street, a block west of the Calvery Cemetry, just north of U Village. They should have some starter kits and Bob's pretty knowledgable about brewing. The basic kit (I belive, it's been seven years): 1 5 gal plastic primary fermentor (make sure it has a spout at the bottom) 1 5 gal glass carboy racking tube bottle capper plastic tubing hydrometer a copy of New Complete Joy of Home Brewing (a damn good book) and possilby a pot. If you're going to do more than just a couple of batches, I highly recommend heading north/east to one of the Kitchen outlet stores and pick up a copper-clad 5+ gallon pot. I bought one for about $60 and it was worth every penny. Only if I was stupid did I leave a burn mark. Only buy whole hops. Pellets and plugs are only for people who live in the South and can't get the real thing. I've had good luck with Porters and IPA's. The one English Bitter I made gave me headaches and the one barleywine I made looked like used motor oil and tasted like syrupy grape juice 'cause it didn't fully ferment. I suppose I added the champagne yeast too early. I second buying only liquid yeast, start them the night before, keep them warm and your brew will be wildly fermenting in only a couple of hours after pitching instead of a day or two where there's time for other organisms to flourish. Good luck.
  12. Same side, and Azuma's sounds pretty close to the name. Of course that was more than a year ago so they may have changed their tune.
  13. col klink

    Gumbo

    Thanks everyone for your help. My next gumbo will be far better! I thought that roux was necessary but my Claiborne cookbook (a remedial one I recieved when I first went to college) didn't have a recipe and my NYTimes one never mentioned a roux. Likewise most of the recipes I found on the web didn't mention it either. Oh well, I made a nice soup, just not a gumbo despite the okra. Personally, I was really surprised that this topic hadn't been covered before on eGullet, seems as though it would've been. I really love the crawfish and the corresponding stock idea, that sounds really delicioius. Next time I'll go for the crawfish, as soon as I can find some that is. They're not one of the more popular crustaceans in my neck of the woods.
  14. col klink

    Gumbo

    Thanks, but tonight's gumbo I wouldn't feel comfortable dishing out and calling it "gumbo." It was tasty enough, but it tasted more like a spicey minestrone than a gumbo and surprisingly enough, not very smokey. Anywho, I posted the thread before I finished/started cooking and of course not tasting the finished product. First of all, no tomatos, they have no place in gumbo. Second, I believe they're should be roux. My roomate basically said gumbo is basically roux and stock and everything I've tasted in the past supports this. Can others support this theory?
  15. I've tried one of the other sushi joints, it's a block or three north on California there, and it was just miserable. To their credit, I'm unable to remember their name and I was upset because Mashiko's was closed for lunch but I wasn't in such a bad mood because I need sushi, they served sushi and I ate sushi. Still, I wouldn't go back. At first i was excited because their prices looked cheap, but that was because their portion sizes were a third of what they should be. By no means were any of the pieces bad, they were just small and very uninteresting; compared to Mashiko's they were amateurish. I left spending as much (unintentially) as I would at Mashiko's and not nearly being as pleased if I had i gone there. Oops, this thread was supposed to be about Mori's. But hey, we're still promoting sushi so it can't be that bad right?
  16. I've been to Azuma at least a half-dozen times and at most, there were six other people. The majority of the time it's me and two or three others. I hope that they don't go under because I don't know of another Kaiten style shop and it isn't bad sushi.
  17. col klink

    Gumbo

    I finally got my smoker back from my buddy last weekend and smoked up a couple of chickens. I have almost a whole chicken left over so I'm making gumbo out of it. First I made stock out of the left over chicken carcasses, about two quarts (I really wish the plural was carci, two hard c's, but it's not 'cause, as I'm imformed by a retired English professor, it doesn't have a latin base, but carci would be cool). Then I followed one of the recipes from the Food Network website (sans andouille, click for recipe) which didn't require making a roux. How important is making a roux for gumbo? I've also made gumbos with smoked duck (and smoked duck stock), andouille and shrimp or whatever looks the fresh. So how do you make gumbo? As an aside, these chickens were the first that I didn't finish in the smoker but pulled them out at around 150F, lest them rest, carved them and threw them under the broiler to finish. They had a very crispy skin, but all the fat was rendered out and thus no taste. Next time I'll pull 'em out at 160F and give them less time under the broiler.
  18. I've been there a couple of times. The first time was the best and it's been down since then. The last time I went most of the nigiri was underwhelming but there was no excuse for the unagi. Despite sitting at the bar and being almost the only person in there, the unagi came cold and it was the only piece of unagi that I've ever eaten that's had bones in it. It was less than inspiring. One thing that Mori does have going for it, is that they have better variety than a lot of sushi places in the area. I'd be far more interested in going to Musashi's in Wallingford, Toyoda on Lake City Way, Shiki's in lower Queen Anne if Mashiko's isn't open. Today I hit Sushi Kumho in Wallingford (a block or two west of the QFC on 45th) because Mashiko's is no longer open for lunch, Musashi's is closed for lunch on Wednesdays and Thursdays and even Ai is closed for lunch. However with the latter I dodged a bullet, from what I hear Ai is pretty bad. Sushi Kumho wasn't great, I ordered a 4 piece nigiri (chef's choice) and a roll combo (I substituted a spicy tuna roll for the Californicator roll). The nigiri pieces were maguro, hamachi, salmon and shrimp. The roll was the pretty damn good. The shrimp was forgettable -- the only shrimp to order in a sushi bar is sweet shrimp -- and the salmon was a little off but the maguro and hamachi were decent enough. I also ordered two of the specials, conch (clam) and rainbow trout, both were pretty tasty with the added lemon juice. I wouldn't intentionally go to Kumho, but it works in a pinch. That doesn't mean I'm not jealous of you sfroth, I only have a copule of restaurants within walking distance of where I live, none of whom serve sushi.
  19. col klink

    This weeks menu

    Or conversely, just double or triple the price. Then they'll think it's delicacy and would be fools not to try it.
  20. BH, that looks pretty tasty!
  21. I keep forgetting my days in Austin and how omnipresent queso is. Even at steak houses!
  22. Oh yeah, a brick of velveeta and bottle of Dave's insanity salsa. Them there's good eatin'. Granted the next day your in a world of hurt, but it's worth it!
  23. I was afraid that I might have you use something else besides my Le Cruset, but it makes it so easy if you want to do potatos/onions/mushrooms for the side course. Just place the bird on top and there's a whole meal. What about after the steaming, carving the bird and finishing the skin under the broiler?
  24. col klink

    Cooking with hops

    Damn, you're a genius!
  25. col klink

    Cooking with hops

    Interesting question Jim, the only I can think of is brownies! The hops family is related to marijuana and the only food I've seen with marijuana is brownies. Though I don't know why you go through all of the trouble to do so. But maybe you like acrid, horrible brownies.
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