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irodguy

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Posts posted by irodguy

  1. I do something similiar to what was already mentioned.

    Just use a knife or nail poke out the soft eye and drain

    Bake for about 20 minutes

    Smash on the round

    Then use a normal peeler to get rid of the brown part

    Throw in the blender add warm water...

  2. I personally like a good cucumber salad made

    Cucumber peeled, seeds removed thinly sliced

    Rice Vinegar

    Sesame seed

    Japanese Chili Oil

    1 Clove Garlic crushed

    Sweeten to taste

    I normally serve this with seared Salmon on top

    Another good one for this time of year

    1 Can Black Eyed Peas Washed and Drained

    1 Cup Minced Red Onion

    1 Cup Diced Bell Pepper Optional

    1 Clove Garlic

    Juice of 2 to 3 Limes

    3 T Ginger Fresh Grated

    1/4 Cup EVOO

    Salt and Pepper to Taste

    Cilantro Optional

  3. Not saying all listed are not good. But I would take strong exception with several of them.

    George is good, but basically southwestern sorry just not good enough.

    Penang again ok but just not top 10 material.

    Now on the other hand I would agree with Taverna. I am just about to try Gunsmoke Grill, after raves from several friends so it may will be correctly placed.

    Can't comment on the others as of yet, but might try Vermilion tomorrow. Going to the Surlable sale around the corner from them.

  4. The bottom line is that you have to serve the customer, if it's within reason.

    That being said if a customer orders something extremely special on a Friday night when you are packed, it’s perfectly reasonable for you to explain that you will be happy to fulfill this request on Monday or Tuesday, but you cannot do specialty meals on the weekend.

    As for extreme allergy issues, I do know of several local establishments that keep both benhadryl and epi pens in stock. One of my good friends was telling me about having to use one a few months ago. They called 911 and were instructed to use it.

  5. I have a large supply of Penguins. I actually feel their best product is the Caffeine-laced Cola-flavored gum, though.

    Yep it's quite interesting at about 3 AM when we are trying to get a final build out the door. Drinking Fastlane tea and popping Penguins. Last time we had to do this I was shaking for two days afterwards. :raz: But my breath was nice and minty.

    Sure wish I could actually earn a full time living off catering :laugh:

  6. I get a lot of use out of my non stick roasting pan, just not roasting :raz:

    I use if for layered eggplant parm for instance, also for Potatoes Provence.

    However I can assure you that the non stick really sucks for roasting. I am currently using a "generic" Stainless roaster for this job. Of course I will be picking up the new Mauviel from WS this afternoon after work :biggrin:

  7. williams-sonoma has this one on their 'secret sale' right now.  but i can't seem to figure out what it's made out of.  i suspect stainless steel, but the picture makes me think aluminum.  i'm thinking about picking it up; i have a w-s gift certificate from christmas, and like fittydolla my roasting pan is a cheapo stainless steel thing that it's hard to make gravy in on the stovetop after roasting something.

    I just called my local store here in Plano. After giving them the link they said they would honor the sale price :smile: So I have one reserved to pick up later this afternoon. All though it's not copper, it still fits in with my Mauviel collection :biggrin:

  8. I agree with the 'staying away from expensive fish' statement.  Poke around on the Web for roll recipes.  Buy some cucumbers and scallions.  Buy some fake fish.  Nobody's asked me about the steak and onion roll, but I'll volunteer it anyway:  Marinate a nice piece of beef, grill it rare, slice it thin and roll it with a scallion. :)  All your ingredients for the inside of a roll, basically, have to be turned into thin strips.  Try making cucumber rolls.  Cuke strips, scallion strips and a thin smear of plum jelly (or what-have-you jelly) :).  Tradition stops at my kitchen door when the budget doesn't allow it :)

    Excellent point. I forgot to mention something similar that I do. I basically do a chicken schnitzel. I cut the schnitzel into strips and use that in the roll. Then either make or buy a thick teriyaki sauce drizzle this over the cut pieces. You can of course also do Shrimp Tempura aka Tempura roll. It's just a little easier to do a schnitzel since you don't have to deep fry it.

  9. I would personally not purchase "hi-grade" fish for your first run at making home made sushi. I would stick to things like smoked Salmon, "synthacrab" etc.

    You can still do items like spicy salmon rolls etc.

    You need

    Sushi mats

    Hi grade Sushi Rice

    Nori

    Wasabi

    *Cucumber

    *Flying Fish eggs

    *Sesame Seed

    *Rice Flavorings

    *Burdock

    * all these are optional

    These easiest rolls to do at home are "inside out" rolls.

    1) Put plastic wrap on your mat

    2) Add about a tennis ball size of rice spread evenly

    3) Sprinkle with sesame seed or flying fish egg

    4) Flip it over rice side down

    5) Add wasabi and other contents

    6) Roll it up

    Cut it dipping your knife in water between cuts.

    ** Note ** Make sure you make your rice correctly. It's the most important part. There are several places on the net that go through this in great detail.

    Basically

    1) Wash your rice first rinse squeeze forcefully to get rid of the husk

    2) Rest the rice for 30 minutes

    3) Use a steamer

    4) Once the rice is done cut in seasoned rice vinegar

  10. Of course another option is not to use ground beef at all. Use ground tube turkey from Walmat $1.06 per LB. It's about the least expensive protein you can get.

    This being said I would suggest

    * Pastitsio

    * Tacos - Yep cheap and very tasty

    * Lasagna Bolognese

    * Shepherds pie

    * Thai style with Lemon grass wrapped in Lettuce

    * Vietnamese Meatballs

    * Italian Meatballs

    * Meatballs in a curry sauce Indian style

  11. I also use Alton Brown's recipe more or less, with the following changes:

    1) I process the onions & add a clove of garlic. This makes for a much smoother mouth, the diced onions in the base recipe just are wrong :blink:

    2) I used smoked paprika, this give the mac & cheese kind of a baconesk back taste

    3) I use Cabot 50% cheese + add a handful of romano

    4) Use more breadcrumbs since I make this in a disposable tin that's a little larger than his vessel.

  12. And yes, the best Mexican (or Tex-Mex) food is to be found there.  However, I learned to cook from Julia Child (whose show appeared on the local ABC affiliate, since EP didn't have a public television station at the time).  Like most of the folk on this website, I prefer French, Italian, and other more creative cuisines. 

    No, she didn't....

    Surely you want to reconsider this statement. How are French or Italian more "creative" tham mexican or Tex-mex? A lot of people here also love Indian, Chinese, etc. and I don't know that many with an open mind would consider one cuisine more "creative" than another, or even the real subtext here, which seems to be better.

    My point is that El Paso is not singular.  If enough people demand better goods, it will be supplied.  The problem is to organize the local foodies enough that their (our?) needs will be met.

    Again, how is lobster flown in from Maine better goods than a big fat poblano chile fresh from the field? People demanding lobsters flown in is not good taste, it's arrogance.

    FWIW, I've lived in Italy (where I worked as a radio DJ), travelled throughout Europe and spent many warm summers in France.

    I hope one day you get to discover the great things that await you in your own backyard.

    Yep now question. Not to even mention that if you are truly into great food, you eat was is fresh in the area. Yes you may not find fresh Lobster. On the other hand you will find great Meats including Beef, Goat & Lamb in El Paso.

    So of the best steak I have ever had was in Juarez. There are some very nice restaurants in Juarez. It's a large city with yes a large poor class, but also a sizeable wealthy factory / business community.

  13. And yes, the best Mexican (or Tex-Mex) food is to be found there.  However, I learned to cook from Julia Child (whose show appeared on the local ABC affiliate, since EP didn't have a public television station at the time).  Like most of the folk on this website, I prefer French, Italian, and other more creative cuisines. 

    No, she didn't....

    Surely you want to reconsider this statement. How are French or Italian more "creative" tham mexican or Tex-mex? A lot of people here also love Indian, Chinese, etc. and I don't know that many with an open mind would consider one cuisine more "creative" than another, or even the real subtext here, which seems to be better.

    My point is that El Paso is not singular.  If enough people demand better goods, it will be supplied.  The problem is to organize the local foodies enough that their (our?) needs will be met.

    Again, how is lobster flown in from Maine better goods than a big fat poblano chile fresh from the field? People demanding lobsters flown in is not good taste, it's arrogance.

    FWIW, I've lived in Italy (where I worked as a radio DJ), travelled throughout Europe and spent many warm summers in France.

    I hope one day you get to discover the great things that await you in your own backyard.

    Yep now question. Not to even mention that if you are truly into great food, you eat was is fresh in the area. Yes you may not find fresh Lobster. On the other hand you will find great Meats including Beef, Goat & Lamb in El Paso.

    So of the best steak I have ever had was in Juarez. There are some very nice restaurants in Juarez. It's a large city with yes a large poor class, but also a sizeable wealthy factory / business community.

  14. While I agree that the trend is that American's eat fast food and don't know how to cook the largest single reason is that both parents work. As a nation in general we live a very "fast" life style.

    Here is my big HOWEVER look at the

    1) Popularity of the "Star Chefs"

    2) FoodTV

    3) Internet shopping allows for any kind of food item to be purchased from anywhere. Obviously you have to be in a city large enough to quick delivery via FedEx et.

    4) Designer food stores. There were simply never stores like Central Market, Whole Foods etc.

    5) The Slow Food movement

    All of these are showing a great resurgence of food and appreciation for food. I know many people who are taking cooking classes. I have many friends who have asked me to start my classes back up at the community center.

    Yes there are people that think Taco Bell is Mexican food and that a garden salad at Mcwhatever is the best thing going. But if you really ask most of these people it's just that they don't have the time. They know better and are looking forward to "real" food.

  15. Funny enough I just finished a Lasagna. It's cooling as I type. Basically I had left over meat, sauce & cheese from my holiday party this weekend.

    I have been busy making Lasagnas and either taking them to work, or giving them away.

    I did mine with balsamella and ragu, no ricotta. Start off with some Ragu then pasta sheets then balsamella then ragu, then a little sprinkled Romano etc. I did put mozzarella on the top for effect.

    Everybody loved them and commented 1) how it was much more creamy than a normal Lasagna 2) That it was much lighter. I had many people ask for the recipe.

  16. Lasagna Bolognese

    Since there is practically no cheese you don't have to pay for that. I use tube turkey from Walmart. Since you are spicing it and mixing it with tomato sauce the meat doesn't really matter. The Tube Turkey is $1.03 LB.

    All you need is a couple of cups of milk a little butter and flour and some noodles. You can easily make an entire Lasagna for less than $4 and probably less than $3 depending on what type of tomato product you use.

  17. Well no Sandhill :raz: He did get the largest "Bambi" that he had ever shot. Also a turkey as I remember. He did see many geese but they were just not low enough.

    So the Sandhills are safe for now.

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