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dans

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  1. dans

    Frozen Pizza

    The pizza shop that I grew up on will indulge me by partially cooking and not cutting multiple pizzas. I take them home, wrap them well and pop them in the freezer. When I'm in the mood, I can cook them the rest of the way without worrying about overcooking.
  2. I've been using Shiso Soy for a while now. They are offering 25% off you order using the code EZAS
  3. Chilean Sea Bass is another name for Patagonian Tooth Fish. Escolar is sometimes called Butterfish or "White Tuna" and has been associated with some health issues in some people.
  4. My late wife's family has a branch outside of Seattle. We went out for a wedding and stopped at Pure Food Fish Market before jumping on the ferry. We picked up a whole salmon cut into steaks. When we got there, I removed the bones and tied them into rounds. I grilled them that night and people were saving the leftovers for lunch the next day. I've since ordered from them a couple of times. Excellent quality, fast delivery, but don't ask the price. As for supporting local. We have a farm stand nearby that has a seafood vendor (and others) come in on Saturday. Every time I stop there, they are sold out of everything. I guess I'll just continue to shop at the fishmonger a couple of town away.
  5. For you sous vide corned beefers, how do you cook the vegetables (potatoes, carrots, cabbage, etc.)? Inquiring minds want to know.
  6. I had an interesting hot sauce on a recent cruise to Mexico and Central America. We had gone to a market and had an assortment of tacos for lunch. There was three hot sauces on the table two of which were habanero based. One I liked much better than the other. When I asked about them, I was told that the one I liked a just habanero with the assumption that the other had more ingredients. I can't imagine there was only habanero peppers in there. I wish I had done more research and tried to find a source for the sauce but I suspect that it was made in-house.
  7. I typically use a sliced deli cheese. American or cheddar. Oh, and it has to be a dog with some pork in it. All beef host dogs just don't do it for me.
  8. Cheese, mustard (mostly yellow although sometimes Dijon), sometimes relish all on a grilled New England style hot dog roll.
  9. dans

    Superbowl food 2020

    My late wife's family used to do a Christmas get together. We always brought a roast beef of some sort (sometimes sirloin, sometimes tenderloin). We always made a green goddess dressing. Both were a big hit.
  10. dans

    Roasted mushrooms

    Serious Eats did a piece on roasting mushrooms a while back. They do it slightly differently Roasting Mushrooms
  11. I was having dinner with a friend tonight. We both lost our spouses recently and were discussing cooking and shopping. I have lots of experience cooking although it is difficult to get a meal prepped and cooked every night for myself. She has two boys that can do some cooking but they have difficulty getting a shopping list ready for any given recipe. I know there are recipe sites that will prepare a shopping list from a menu/recipe but my google-fu isn't working that well. Can anyone point me to some that I can refer her to. TIA
  12. This is one of my favorite ways to cook them. I saute the leaves in butter getting just a little brown on them. Then sprinkle some nutmeg on them. When they are done, I drizzle a few drops of lemon. Sometimes, when I'm feeling lazy, I shred them instead of cutting the leaves off.
  13. Our tradition took most of a week to prepare. I mentioned in a previous post that I created a shopping list for our menu. Shopping the week of Thanksgiving is always hectic so I did it early in the week. I would make chicken/turkey stock with chicken wings and turkey legs. This went for the gravy and other things that required stock (dressing, etc.). Bread was readied to the stuffing/dressing. The onions, sausage, etc. for it were also cooked ahead. Putting it all together and cooking it was simple. Some of the vegetables sweet potato casserole, etc.) could be prepped ahead and cooked off on the day. We always had the usual dishes (turkey, mashed potatoes, stuffing, gravy, etc.), but I always changed-up something each year. I never made the standard veggies. Sometimes it was roasted squash (never boiled and mashed) sometimes glazed, sometimes, ginger mashed. I thought it kept things interesting. I always stock up on the plastic food storage containers when they on sale. Various sizes so that you aren't taking up a lot of space with a little bit of leftover something. As we are putting food away, I package it into multiple containers. As each person/family leaves, they get a shopping bag with another meal. Cleanup goes pretty quickly. Lots of hands make quick work. We bought place settings and flatware for 40. It packs into the dishwasher pretty well. It may take several loads but it works. Pots and pans are the most difficult thing. We really had good intentions to clean these as we are done with them. Sometimes it works, sometimes it only partially works. But we usually had some at the end of the night.
  14. We got our celebration done to a science. I've got all the recipes in a document and use it to create a shopping list based on what we will be serving. The document has been given out to anyone who asks for the recipe for something. Hopefully, they read through it and picked out something alse to try.
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