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Posts posted by irodguy

  1. 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

  2. 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.

  3. 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.


  4. 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"

  5. 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 :raz:

  6. 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


    Fresh Shredded Sharp Cheddar

    Hand Sliced Dills

    Spanish Onion

    Olives ** Really great


    Splash of my home made bbq sauce


    Oven Fries

    Caesar Salad


    Well I shouldn't but Dublin Dr. Pepper or

    Diet Dr. Browns Black Cherry Soda

  7. 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 :rolleyes: making me hungry ...

  8. 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?

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