Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by irodguy

  1. I have tried Taverna. It's the closest to "real" Italian Pizza I have found in the area.
  2. I personally do a mediterranean Lamb that I server with Tzatziki sauce. 1 Boneless Leg of Lamb. Cut out the silver skin and tendons. Bag the trimmings for Lamb based Demi. 1/4 cup of Limoncello 7 cloves of Garlic 1/2 cup Olive Oil 2 T mint 1 T oregano salt to taste fresh ground pepper 3 T Brown Mustard use a food processor mix everything coat the lamb marinate overnight grill the lamb makes great sandwiches served with tzatziki on the side
  3. Sushi = pickled Rice (Rice with Vinegar) There are many different types of Sushi including Maki - Rolled with Nori or Tofu Paper Edo Sushi - Small balls of rice with something normally fish draped over it Pressed Sushi - I believe this is the oldest variety. A two piece box is used with a weight 9 Fish believes the true art is cutting sashimi (raw fish). The true masters are knife experts extreme. Robato is small cooked items like shrimp or small pieces of fish. There are bars that specialize in this. Many normal Sushi restaurants don't do this.
  4. [DALLAS] Ace Mart on Forest just got an order of their 12,000 BTU portable burners in. Just went by today and scooped one up to add to my collection. The perfect thing for table side cooking.
  5. Quite a bit of Sushi is cooked. You can even get away from the Seaweed by using Tofu Paper. I do Sushi parties once every few months. I have converted several people to Sushi by making it with "known" foods. Like my Italian Chicken Sushi, with Teriyaki Sauce. When we to WWW or TTT we have a couple of people who don't eat "Fish" So they do Katsu or Teriyaki. If you eat at one of the Korean Sushi Bars you can always get Korean BBQ or bibimbap.
  6. Jinbeh is not bad but actually Korean. That being said it's not a bad thing because you can also get Korean BBQ. For sushi though it's no match for the Japanese. Nakamoto's previous chef for many years is Simon. That's why I mentioned Simon's Sushi. He is among the best. I was also agree with 9 Fish forgot to mention it earlier, all though they really hate to make Sushi. They are more Sashimi and Robato bar. They are a tad more expensive than the other mentioned. It's the only Sushi bar in the US that I ever broke $100 for lunch!!! (Easy to do in Japan or the UK) I will post a message next time that we do WWW (Wacky Wasabi Wednesday) or TTT (Terrified Tuna Thursday). We normally go and take over a Sushi bar with 12 to 15 of us. We try to do this on a slow day so we don't disrupt their normal business. I believe the next one will be WWW @ Simon's Sushi in Plano. Rodney
  7. Ok I do my rice slightly differently Use Premium Short Grain Rice. I agree with the suggestion of Kokuho Rose Wash the rice 1) Rinse Press the rice between your hands roughly ( Only for one rinse ) this gets rid of the husk 2) Continue rinsing until your water runs clear. This take several minutes 3) Leave the rice setting for 45 minutes. I do not leave mine in water. 4) One cup to One Cup. Use a rice cooker. Also adjust for the humidity. If it's more humid use a little less than one cup of water, more use a little more. Add a piece of Dried Sea Weed ( Not Nori ) but the rough sea weed used to make soups Once the rice cooker clicks from high back to warm leave it another 10 minutes. 5) Take the rice out and put it in a wooden bowl. 6) Sprinkle with Seasoned Vinegar Things to remember A) Break your sheet of Nori in Half it makes two rolls B) Shiny side down C) It's much much ... easier to make inside out rolls Wrap your mat with plastic wrap several times Poke a few holes in it D) put about a tennis ball size of rice on the half nori E) Spread eveanly F) Flip it over and spread the inside with Wasabi to taste G) Fill with ingredients (For parties I normally used cooked foods) H) Bring the ends together by hand I) Use the Mat to "Square it" Remember to wet your hands When cutting remember to wet your knife between cuts Have fun! We do sushi parties every other month.
  8. Yep I must admit that I have been guilty. I have taken it to the next level on a few occasions. Standing at the Deli @ Central Market (ubber high end grocery) guy is purchasing 2LB of Proscutto @ $24 or so per pound. I had to ask what she was making. Turns out a rather interesting food network party.
  9. Oh yah "Sushi Tacos" at Taco Diner here in Dallas quite good. Rodney
  10. My votes follow: 1) Masami 75 & Beltline. I have known Naoshi for 25 years. He was the first Sushi Bar and I still personally think the best. 2) Simon's Sushi 75 & Plano Parkway. Very close 2nd.
  11. One of my favorite lunch places and dinner for that matter is Paparazzi 2301 N. Central Expressway Plano, TX 75074 http://www.guidelive.com/profile/102950 There lunch is great classic North Eastern Italian Sandwiches. His fries are also the best in my opionion.
  12. irodguy

    Deep-fried Nirvana

    Tempura batter (very chilled) and "stuff" scallops, onions etc. And I second the pickles very interesting with a beer batter. ;) obviously you have plenty of beer around anyhow..
  13. irodguy

    Dinner! 2004

    Sunday - Was one of my experimental recipe days. White fish encrusted with fresh Garlic and Parmesan Fresh Caesar Coconut Curry White Fish White Fish Cordon Bleu Potato croquettes made with Potato Pearls Monday Basically Zucchini parmesan croquettes Spring Mix Salad with Balsamic Maple vinaigrette Tuesday Sushi Wednesday Sushi ;) must be this week's theme. Much better restaurant than Tuesday. Think I will pick up some fish on Sunday and do my own Sushi
  14. I purchased by KA rebuilt off ebay about 2 years ago. I have not had any problems. Go for the rebuilt.. much better deal!
  15. Yep nothing quite like breaking at 15:00 for a nice Gelato at the local bar. The main difference is that Gelato uses eggs and whole milk instead of cream. Overall Gelato has much less fat content than Ice Cream. The other difference depending on the quality of the Ice Cream; is that most Gelato is made "today” and from fresh ingredients.
  16. Depends on what I feel like. Either: Water Packed Crushed Garlic Minced Ginger Lemon Juice Light Mayo Japanese Chili Oil or Italian Oil Packed Crushed Garlic Olives Fresh Rosemary Fresh Oregano Onion On Fresh Foccacia
  17. Oops forgot to mention Coffee. Can't stand the stuff, except to cook with. I do use it for brownies and for roast.
  18. Brussel Sprouts. It's a smell thing. Other than that have eaten all kinds of other strange stuff. Live shrimp anybody ;)
  19. Love Japanese could eat it every day. Like Indian, I used to love it until I was in Madras for a month. The curry every day for lunch was ok, but the curry powder in everything for breakfast was just to much!
  • Create New...