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in Kitchen Consumer
Posted June 11, 2005
Knives in the dishwasher Never.
in Ready to Eat
I bought some at PikeSt Market in Seattle. It sucked!!!!
Tasted like Apple soaked in Koolaid
in Food Traditions & Culture
Posted April 11, 2005
Yup, too far. I love 'em so much I do the damnest things to get to the fresh ones. You have a great price there. Our best Maine oysters go for $1.25 each right now.←
Kumamoto are $9 a doz on the half shell.
They're USD 30 for 5 doz.Whoa! I'm in... ←
They're USD 30 for 5 doz.
Whoa! I'm in...
ain't it quite a drive all the way from Portland?
here's the address anyway - http://www.taylorshellfishfarms.com
I dunno why my friends are so squeamish about raw oysters.
I admit I didn't think that highly of them but I wanted to try them at the farm where they are grown.
I've been CONVERTED!After all my complaints about Oysters, it's just been that i've been trying to eat large Pacific Gigas. The size of a small mouse.←This is the one time where smaller is DEFINITELY better!!! I like them straight up, sometimes with a squeeze of lemon and with ponzu sauce. The taste of raw oysters are so sweet, they are absolutely addictive.←
I've been CONVERTED!After all my complaints about Oysters, it's just been that i've been trying to eat large Pacific Gigas. The size of a small mouse.←
After all my complaints about Oysters, it's just been that i've been trying to eat large Pacific Gigas. The size of a small mouse.
This is the one time where smaller is DEFINITELY better!!!
I like them straight up, sometimes with a squeeze of lemon and with ponzu sauce. The taste of raw oysters are so sweet, they are absolutely addictive.
Ok who wants to organise a trip down to Sammish island and eat oysters at the farm freshly shucked with a glass of wine. They're USD 30 for 5 doz.
Posted April 10, 2005
I've been CONVERTED!
Just Yesterday I was at Oyster Bar near Sammish Island in Washington along Chuckanut Road. I had 3 of the Finest Oysters ever. The OysterFarm was just down the road and they were fresh. They didn't have the dead fish scent and gross flavour I usually associate with Oysters. I had a Kumamoto (or something like that), Kusshi and another I can't remember.
Holy COW they were good. They were about the size of the first joint of my thumb but they didn't reek of whatever shit it was.
The worst Oyster I ever ate stank like a sewer and when i tried to send it back, they said that it smells that that. It took forever to wash that taste out of my mouth. That restaurant closed shortly, I wonder why.
Posted February 4, 2005
I think we call passionfruit here markissa, is that right Laksa? I think you are right about Indonesia (also konyal) but according to this website, it's called buah sus in Malaysia.I like to call it buah asmara, but nobody else knows what I'm talking about. (asmara = passion)←
I think we call passionfruit here markissa, is that right Laksa?
I think you are right about Indonesia (also konyal) but according to this website, it's called buah sus in Malaysia.
I like to call it buah asmara, but nobody else knows what I'm talking about. (asmara = passion)
I thought it's Buah Susu. It's like a passion fruit except it's yellow instead of purple. it's one of my fav fruits. It's not scary looking though.
heh! i usually eat Asian food with chopsticks and western food with fork/knife.
BUT...I like eating Nigiri Sushi with my hands.
Oh..when eating with chopsticks..do not stick them vertically in the rice bown while eating.or even after eating.
Posted February 1, 2005
What's your favourite type of sushin?
Mine is definitely "uni" (sea urchin roe)
Posted January 24, 2005
You use French words to describe mundane food.←
Hahah i refered to the Abalone as Omer and the Eggplant as Aubergine.
I refered to the Cheese section as the Fromagerie too *LOL*
Oh..the Deli was full of Charcuterie and the butcher gave me a funny look when i asked for saucisson.
You'd drive 90mins to the next city and get there before 10am just because they have the best DimSum.
You can name off Celebrity Chef, what's in their kit, and which restaurants they're from like most guys follow ESPN atheletes.
You jump up and down on your seat during Iron Chef.
When you go to a friend's place to help prepare a meal, you bring your own knives, skillet, olive oil.
It actually costs more to cook at home than go to a mid-range restaurant.
Posted January 21, 2005
smokey on a bun with extra mayonaise and mustard at the school cafeteria
A sirloin burger layered with truffles stuffed with braised short ribs, foie gras and yet more black truffles.
Posted January 19, 2005
i'm not a food professional per se, but i was a food writer. I also sold high end kitchens.
Oooh Carté Blanche for my kitchen....
bulthaup b3 series kitchen furniture with silestone engineered quartz work surface
48" rangetop from Wolf with griddle and those french top circle thingies with different heat zones
Exhaust hood from Wolf
Subzero fridge, freezer
Gaggenau combi oven
Gaggenau indoor grill
Meat slicer like the ones in the deli
Breadslicing machine too
that machine whose name currently escapes me..that can heat and blend at the same time.
90" deep deeep sink with a mixer that includes a pre rinse attachment.
in the backyard/outdoorkitchen
the biggest most badassed Jet Wok burner with 3triple rings
Big Green Egg smoker
I want my knives to be Masamoto (or Nenox, or Hattori)
My pots are copper with stainless steel lining
John Boos cutting board
Oh and a soundsystem to play music while i work (from B&O or Linn)
just dont ask how i'm gonna reconcile the elegant bulthaup b3 lines with the brutish Wolf appliances. Ideally Gaggenau looks more elegant with the bulthaup showcase kitchen but..hey this is my dream and i like bigger and badder and more power.
Posted January 14, 2005
I've probably accidently ingested a stir-fried kitten sometime in my life.←
does it taste like pussy?
Posted January 13, 2005
my signature dish would probably be Osso Bucco if you were important enough ;)
did bulthaup just get a lot cheaper?
there is no such thing as bulthaup on a budget ;)
AGA is freakishly expensive too, no?
Try the industric chic. Use a concrete counter top. Smoothen it if needed. Get a metal fabricator to copy the bulthaup look. Bosch is more branding than true grit. Try brands like Teka instead.
Linoleum is inexpensive and hard wearing.
Posted January 11, 2005
I have eaten many 'strange' things from the earth and sea, but nothing seems to meet the Wacky factor like the snotty feeling of natto sliding down the throat.←
I happen to think that Natto is delicious. I don't see why so many people fear it.
in Western Canada: Dining
Posted January 7, 2005
i'd drive to the butcher's and make it myself :)
Osso Bucco is really an easy dish to prepare.
Posted January 6, 2005
ok ok one question...do you have to wash your weed bought from the dealer before adding it to your brownies?
Posted January 5, 2005
I started with a Henckels Professsional "S" Santoku, I thought it was the greatest knife there is.
Till I bought a Global knife. I gave away the Henckels shortly. Even as I'm using Global, I've started eyeing Masamoto and Misono knives.
Posted December 30, 2004
have you noticed that the more difficult to find a mushroom, the more delicious it seems?
I grew up in Asia where you can buy a bag of Oyster Mushrooms for a dollar. Enoki is also a dollar a bag. Ditto Shitake... i never liked Shitake or Oyster Mushroom, probably because I could get them anytime I liked for a song.
Morels on the other hand, requires me an hour drive into the city. CDN 140/lb of dried morels. To me they taste divine. Porcini is a mere CDN 30/lb. They dont really excite me.
Does this rarity to yummy factor work for you?
Posted December 27, 2004
the icky taste of boiled rutabaga...ack ack!
Posted December 25, 2004
Hen of the Woods taste totally different than morels. They are more of a poultry substitute and texturally they are more like meat. ←
In other words, they taste like chicken. hahahaha