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johnnyd

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Everything posted by johnnyd

  1. Chad, What a piece! Well done. I was most struck by this: I just KNEW they were living and breathing! I learned some freehand back in the day on a three sided oily thang but can't afford that rig. Your article has shown me alternatives w/in my reach. Before I got my new 8"Wust, I looked in the phone book and found a promising solution to the broken tip on my old 8"W: "Never a Dull Moment" said he'd grind away the broken tip and re-align the edge... for five bucks. I should have stopped there. It came back with a helacious edge and off-balance, but hey, it's unique! Who else has a 7 and 7/16" Chef's??? (Sorry, I'm new here... (looks around furtively)... there, um, might actually BE people with such an abomination around these parts!) When I got my Shun, it was so beautiful I couldn't quite trust myself to sharpen it myself, and my local sushi bar guys are "honored" that I would allow them the task of honing it for me. I repay them with repeat plates of Toro, Aji, Uni and Men-Taiko, and anything else they throw at me...
  2. Hey I saw your Dogfish post and had no idea it was worth a visit. Many Thanks, I'll try it, in spite of the crappy location. I can see Saltwater Grille out my window (and the fabulous Portland Harbor). They were open this winter but not at all times. I heard thru the vine that somebody quit in a huff around Xmas(?). Went there a month ago and it was way off the mark from opening month. I still miss the Moules Portugaise from a prior incarnation: Bay Harbor. Pat's is on Stevens Ave, not Forest. Let's Eat!
  3. I have suffered the same anxiety but found the solution: If he's a sushi fan, you have a favorite sushi bar. Next time you go, bring the Shun with you and, on one knee (or both), ask the least busiest chef to sharpen it for you while you consume vast quantities of their tasty wares. Profuse apologies with a hint of shinto respect will surely add bonus points. G'sai!
  4. BBoy, Yup! They are sharp! Mine is the 6.5, and I screwed up the second day (see above). I can't imagine the ten-spot without a serious breaking-in phase to adjust habits, heft and hold.
  5. Skeeter et al, I can't resist a gentle plug for Chef Tak's "YOSAKU", his new japanese eatery where "Giobbi's" used to be (the bottom of Danforth St.). He used to be BenKay's star and before that, a Tuna-buyer on yon waterfront. He knows his fish. He started out stellar and has stumbled here and there but whenever I have his Toro I feel positively stoned. May he and his crew live long and prosper. A recent (mixed) review here: http://www.foodinportland.com
  6. bpm77, Received exact same knife as a wedding present in Feb. Also received a new Wusthof Chef's to replace the 23 year old one I bought for prep/sous. One meal later and the Santoku is out full time, the Wusthof is back in the box. I bow low and long to the superior Shun spirit and power. Word of Warning: The second meal I made involved a few cocktails and I ended up shearing off about 7% of my index finger, some nail included. Assuming you do this, expect 8 days for the sub-nail to heal enough for air, and 4 weeks before you can jam on your guitar again...
  7. When in Saranac Lake, do not miss "Casa Del Sol - (518) 891-0977" especially on summer nights. Consistently good Mexican effort in the Adirondacks.
  8. johnnyd

    Lobster stock uses

    Hi folks! Living in Maine, it's considered a crime NOT to have a quart or three of frozen lobster stock on hand (Okay, maybe not a crime, but it should be, c'mon!) which we use for all chowder creations. The result is a lobster-flavor under-tow that pulls your ingredients together. Delicious! Speaking of delicious, Stovetop and Spoonbread have some excellent ideas. I've got to try Spoonbreads Mirin deal, wow! Also, the tomalley butter Malawry speaks of can be frozen for future use... keeps 90 or so days. This site is outstanding. Thanks to all who put in the hard work. Note to KATHERINE in PORTLAND: I can't afford to shop at Browne Trading either and Harbor Fish does more volume so that's that. I've stopped in at the "Free Range Lobster Co." a few times since Tiny sold it and they are improving steadily. Did anybody get a chance to have FRESH MAINE SHRIMP this winter? The season was only two weeks last year, but six weeks this year so the price was ridiculously low: 2lbs w/heads, tails, roe for $2!!! ...and THOSE shells make a BETTER stock!
  9. Gul, I spent some years in Brasil as a youth and searched mightily up here for a cachaca substitute for my caipirinhas before it finally became available a year or three back. I came up with two possibilities: 1) Cuervo TRADICIONAL, is 100%agave, and not too aggressive. "Pinga" has a mysterious quality that separates it from the rum family that I found only tequila can approach. TRADICIONAL is a younger agave and resembles some of the local Cachacas that are brewed in the rural areas of Brasil. Avoid Cuervo Gold, it's mostly corn syrup. 2) Any younger rum from small-batch producers (hard to find). A certain Mount Gay product labeled "100% sugar cane rum" (green and gold labeling) appeared now and then did the trick. Tres Marias from Martinique was pretty close too. I ran into a Brasilian couple in Vermont who had adapted their caipirinhas by using Absolut (Caipiroska - thank you, beans!), but they insisted on peeling the rind off the limes before mashing, a travesty in my book as the lime-oil is essential. You might find Cachaca back on the list once the warmer weather arrives. Cross your fingers!
  10. johnnyd's Quick Meditteranean Cod A fisherman friend dropped by with 20 lbs of fresh cod. What to do? I remember a tomato-based cod stew from Spain/Portugal that I tried to re-create here. Feel free to adjust/add/subtract at will. Also, use as a base for "Zarzuela", a spanish seafood "riot of the table", or other tomato-based seafood creations. Sauce: 1 large onion - chopped 1 poblano pepper - chopped 3 cloves garlic - chopped Oregano - liberal shakes Saffron - one healthy pinch 1 tsp whole coriander seed 1 tsp paprika 1 big bayleaf simmer above gently in rendered salt pork fat (or Olive Oil) until soft and fragrant, then add 2 cans diced tomato w/ juice 1 cup chicken stock 1 cup white wine 1/2 lb sauteed chorizo slices simmer gently for fifteen minutes, then add 3 or 4 pounds of codfish cut in two-inch chunks salt pork cracklings if desired. Keep heat low and allow Cod to come to temperature and become firm. Cod will flake apart into sauce. Serve with good country bread and white wine. Keywords: Seafood, Spanish/Portugese ( RG1981 )
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