irodguy
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Posts posted by irodguy
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Grate Zucchini Sprinkle lightly with salt and put in colander to drain
Mix drained Zucchini with
Bread Crumbs
Parmesan
Crushed Garlic
Oregano
Eggs One per about every two large zucchinis
You can also add grated carrots
Pretty much your standard Italian style fritters
Fry in 50% 50% (50% OO , 50% Canola)
Or For something a little different
Hollow out your Zucchini
Ground Meat ( I like lamb for this)
Feta
Mint or Oregano
Sea Salt
Crushed Red Pepper
Eggs
Mix the meat and stuff the Zucchini. Cook at 350. serve with your favorte version of Tzatziki
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I personally get mine from http://www.culinaryclassics.com.
I have also used http://www.chefwork.com/.
It really depends on what you are looking for and your size. If you are of average to small size you can also find a pretty decent selection at Acemart.com
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Three weeks ago I went to a new sushi place and asked if they had amaebi (sweet shrimp). I had no idea what it was, but it sounded good, and I'd heard they were in season. Well, I was given a plate with two translucent shrimp - all well and good, though a little gelatinous - and then from the back of the kitchen came the *deep fried heads*. Yup, they were looking at me. I thought, "How am I going to fit the antenae into my mouth?" The sushi chef explained to me that it was the fried heads that made the dish a delicacy.........ain't that always the way??
They were delicious!
I will always cook my shrimp whole from now on.
Yep my sister and I made her husband toss it by eating sweet shrimp years ago. We kept telling him how good they were
He just would not believe us. Something to do with me making him eat Wasabi Tabiko with raw quail egg just before that. 
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If you are going to bother to buy them with the heads on, by all means, cook them with the heads on.
No question, but do remember it's not necessarily that you "bother" to purchase with heads on. The price for shrimp in Asian stores in 1/2 that of anywhere else, but you better not mind the heads.
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Since your moving anyhow, cook the fish invite someone over you really don't like. Tell them that you can't eat the fish due to "allergies"
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I normally go with heads on. I "dehead" before serving.
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A nice Pork Roast
What can I say, I am a Jew from Dallas who was born in Baylor (Baptist) hospital. Shalom yall
Rodney
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Click here for the link. Looks interesting.
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The real "secret" is to use a meat jaccarder. http://www.acemart.com/merchant.mv?Screen=...gory_Code=G14-7
You jaccard both directions one time. You don't want to do this to much or you will end up with ground meat. You then put the meat in your marinade. Since it now has the connective tissue broken down, the marinade is much more efficient.
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Even wild Salmon must be frozen first. If not you raise a high rise of parasites.
Are you having a sushi party or just serving "home" Sushi? If you are doing a party you need to keep the fish on ice.
When catering Sushi parties or doing my own, I often used cooked fish, chicken etc. When showing people how to "play" with their food you need items that can "take the heat"
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Very good topic right about now my Lemon Verbena is going nuts. Planning on using this for my chicken with lemon sauce.
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Don't forget those pouring spouts and a large variety of plastic squeeze bottles including the 3 spot. Just what you need for plate decorating :)
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A very thing cut of Salmon with Skin Seared
Cucumber Salad
1 Cucumber seeded
1/4 cup sliced red onion
2 T Mayo
1/2 t Japanese Chili Oil
1 T toasted Sesame seeds
1/2 t Ginger
1 Garlic Clove
1/4 cup Rice vinegar
1 t sweetener (to taste depending on type used)
Mix the Wet
Toss the cucumber
Cut the Salmon into bite size strips
drizzle with a little extra chili oil
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I would try Taverna just around the corner from Fireside by Chips off Travis.
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Yep I should have warned you :) Every trip = $100 it seems. Last trip I purchased a really nice 12,500 BTU portable burner. And of course there is always the extra little stuff...
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You have to indicate what a "real pie" is. Is it what is considered pizza in Italy Venice to Padova. Very crispy crust and little cheese.
New York- What we call "thin" crust but has no comparison to real Italian.
Chicago - Good meal by the slice pizza but closer to Foccia Pie than what Italians call Pizza.
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Pound
Flour
Egg Wash
Bread Crumbs (Deep Bowl)
Let set for 1 hour in the fridge
Cook in deep oil. You are going for a fry not a sauté.
Make sure your oil is hot enough.
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I have used the frozen Tuna at Sams a couple of time when I was entertaining the hords.
It was okay, didn't smell and was fine for searing. I normally server with either Japanese chili sesame oil drizzled on it or a Wasabi vinaigrette.
Most of the Tuna you purchase even at the local Fishmongers here in the Dallas area is in fact pre-frozen. When I want really fresh Tuna I go to the local Japanese restaurant supply and watch them cut it off the Tuna. Kind of fun when they have the big guys in to see them wrestle 6 or 700 pounds of fish.
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Yep Ace Mart www.acemart.com. They are located just around the corner from where we had dinner the other night.
Depending on what you are looking for Sams Club also has great prices in their catering department.
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Texas
Nobody seems to have mentioned 75% off books. They have a great selection of cookbooks with none of them about $5. I purchased several of the Culinaria series for $5 a piece normal price about $75 a piece.
Their selection changes day to day. All books are new.
http://www.75offbookstores.com/
They have locations all over Texas.
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If you like Alton Brown's kitchen, it is for sale now: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...ssPageName=WDVW
Wonder what this means for future production of Good Eats...
The buzz on the Good Eats fan page is that the kitchen has been recreated in a studio, and has been in use since last fall. Not even the die-hard AB fans noticed the switch. Everybody just went...oooh, he got a new stove. He went with GE appliances instead of Viking in the new kitchen.
Here's the discussion: http://goodeats.dyns.net:/viewtopic.php?t=6041
Last fall at a Central Market class Alton told us that the show had to move to a studio due to neighborhood complaints about traffic.
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Sorry but for middle of the road steak houses Saltgrass stands head and antlers above Ouback.
Now when you talk about the other "white bread" chains such as OG, I find certain things ok about them. For instance OG is fine for a lite lunch of their generic Salad & breadsticks if I am in a hurry.
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Hmm I wonder if Sushi house is the bar that Ms. Lee of Royal East Asian Cuisine in Denton used to own. I know they had a sushi bar in the inwood & lovers area.
Have not tried Teppo but, I have been to Tei Tei Robata Bar which is quite good.
Overall it's still very hard to beat Masami for sushi.
What We're Cooking for Shabbos: 2004 - 2006
in Cooking
Posted
Sounds like fun, my Grandmother taught me Maj Jong years ago and dominos.
Of course I did have to keep an eye on her. She was very adept at cheating 
My Grandparents, Mother and Uncle were on the last ship out of France. The wondered the seas for two years before ending up in Brazil. My Grandmother ah card sharked, and Maj Jong sharked.. for a couple of years, she never tapped into their nest egg.
Of course on the cooking front she was putting it mildy, a horrible cook. I would normally help her during Passover and break fast so nobody got food poisoning
I did however learn how to make Gefilte fish from scratch from her, with the old trusty grinder.