irodguy
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Posts posted by irodguy
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raw oysters, sea urchin.
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How does the CM butter compare to Plugra, my preferred butter for the past couple of years?
I would compare it pretty much head to head with Plugra. It's a great "bang for the buck"
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Tuna encrusted with Sesame seeds Rare with a Soy honey ginger sauce
Seared Salmon, normally the thinner tail portion best for a really nice sear. Over cucumber salad
Freshly caught Spanish mackerel
A really good grouper sandwich
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I second the cm European butter. Great for baking.
I am having blood orange italian soda withdrawl. I meant to make it to Central Market today..... but just didn't make it.
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I've tried a few of them and have liked each product a lot! Very impressed. So here goes my input:
CM Italian Sodas: I've tried the blood orange soda, and it was amazing. I had to try hard not to drink the whole bottle after finishing my first glass of this stuff. They also have a Lemonade that I bought but have not tried yet. I think these were in the $2.50 to $3.50 range, but not certain.
Yep the darn blood orange is addicting. Since they started selling it a bottle has never lasted me more than one day.
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Lamb osso bucco -- Lamb shanks 1.67 LB @ Sams but have to buy a case. So yes I have fixed much Lamb osso bucco.
40 clove chicken
coq a vin
Curried Fish
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When you call your favorite restaurant for reservations and they tell you "they will make room" but only if you bring a batch of cookies
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Of course you don't have to go to Lanny's. You can just go to Joe Ts. It's were I take may out of towners.
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My current favorite knife is my Shun 10 inch chefs. Now for away from home jobs I am now using Sanelli knives. Their Japanese vegetable knife rocks.
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http://www.guidelive.com/portal/page?_page...L&item_id=25574 made the top 10 new restaurants of 2004.
Now if you are looking for kind of an interesting "dive" well maybe a little better than dive try Jazz Cafe. We meet there on Saturday's for breakfast frequently.
The owner / cook / jazz dude often gets up and blows the horn for a while then gets around to cooking your food.
http://www.guidelive.com/portal/page?_page...AL&item_id=5002
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Then again when I think about it a good runner up to best burger would be the Caviar burger that Andrews here in Dallas used to make.
Yes I said Caviar
It was a burger with chopped red onion, eggs, sour cream and black caviar. It was quite tasty! -
Potato does soak up salt. A few years ago we had a crawfish boil. We added a lot of spice. Including an large sams size cayenne powder.
The first batch was ok, then we cooked the Potato with the next batch. Totally bland tasted like mushy corn flakes.
The next day I asked my friend who is from New Orleans. He told us to add an entire box of kosher salt and don't cook the "veggies" until you are done cooking the mud bugs.
We did what he suggested and it rocked.
Another point is Indian style Potato dishes. Many of these call for a considerable amount of Salt because the potato "soaks it up"
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A Tenderloin or Ribeye is not that bad. You pay less and have a lot of great scrap to make stock from. On the other hand cutting up a Sirloin now that's another story
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When you rush home to see if your new knives arrived via Fedex.
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When friends opening new restaurants call you to be there pre-opening taste tester.
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I'm coming late to this thread, but I just found kosher andouille sausage in the market today. So of course, I decided I have to make gumbo. We're fleeing the cold for warmer climes for a bit later this week so my attempt won't be until we return. In the meantime, reading all this info is getting me excited.
Fifi, I've looked at your recipe. Brooks -- is yours posted anywhere? I looked at the photos, but where can I find the actual recipe?
There are many Gumbo recipes that don't use sausage at all. I am planning to make a dark meat chicken version later this week.
Have fun in the warm. Here in Dallas we keep flip flopping from 70s to 20s. No snow so it's all good
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Duck Feet
Jelly Fish
Live Shrimp in Sake
Taro Cake in pigs blood
Natto
Birds Nest Soup
Pig Snouts
Squirrel
ah yah woof woof
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1/3 LB of "Hamburger Grind" I normally get this at Central Market or Whole foods both normally use a mix of meats including scrap cuts of Tenderloin.
Normally 80/20 or 85/15 depending on the type of cooking. For Pan / Oven I prefer 85/15 for Grill or smoker 80/20.
Best method is grilled over charcoal and apple wood
Topping
Fresh Shredded Sharp Cheddar
Hand Sliced Dills
Spanish Onion
Olives ** Really great
Mayo
Splash of my home made bbq sauce
Sides:
Oven Fries
Caesar Salad
Drink:
Well I shouldn't but Dublin Dr. Pepper or
Diet Dr. Browns Black Cherry Soda
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Etoufee is Creole in origin.
Gumbo is West African in origin, all though the "Cajun" variety is somewhat different than the "true" meaning.
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Etouffee = smothered.
Gumbo is really more of a thickened soup.
Personally I don't do okra in my gumbo, but I was taught by friends from the Lafayette area.
My friends from New Orleans say "it ain't gumbo without okra"
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Sirachi
Tabasco Garlic Hot Sauce (Cajun power is better, but sometimes have to mix it up)
Honorable Mention to just plain old Japanese Chili Oil
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I normally do either a mushroom risotto finished off with truffle oil or a parmesean rissoto finished with balsamic reduction.
Also risotto balls made of left overs, some meat and then fried are great
making me hungry ... -
Chef thank you for joining us here on egullet.
I assume your assoication with Slow foods is a natural one with Northern Italy's standard of earth to mouth.
On our last trip to Italy we went to Il Rigoletto in Reggiolo amoung others and found it good, but somewhat outside would I would expect for restraurants in Emilia-Romagna. How does your food compare to the foods you would expect to see in the region?
Bringing food to work.
in Food Traditions & Culture
Posted
Many people in my office bring lunch. I bring my lunch three days a week or so.