Jump to content

-Y2Jay-

participating member
  • Posts

    7
  • Joined

  • Last visited

  1. Right now I'm drinking a Diet Rite "Pure Zero" Black Cherry soda with sucralose (Splenda) and I have to say, it's pretty damn good. I've also tried Diet Coke with Splenda, and it tastes closer to real Coke than the Nutrasweet Diet Coke. My opinion is that (in general) diet soft drinks that use Splenda are superior in taste to those that use Nutrasweet. My sister did her Master's thesis (Chemistry) on aspartame (Nutrasweet). She says, and I quote, "stay away from it". I can provide details if you like ...
  2. Thanks Mooshmouse for the links (now I'm really hungry)! I've always enjoyed the pairing of maguro with avocado, any way you decide to do it. I would like to experiment a bit more with yuzu, however. There is also a sushi restaurant in Chi-town called Heat. They are a "fresh kill" japanese restaurant, including live abalone in their tanks. Of course, they have taken some "heat" for their Iron Chef-like killing of the fish that they serve, but you can't beat the freshness! But the reason I mention this is that I was served there a sashimi dish with sliced jalapeno or serrano chiles, and although at first I thought it a strange combination, it turned out to be outstanding. Don't know if I did the link correctly (I'm a newbie here) but their website is here. Worth checking out.
  3. With the already great recipes posted here for oxtail stew/soup/etc. I admit I don't have much to add except to emphasize that you ought to trim at least some of the fat off of them. I get really big oxtails, but they are loaded with fat. Of course one can trim off the fat and pick the meat off the bones after cooking (makes for a very rich soup/stew), but I like to serve my oxtail soup with the whole oxtails, bones and all. My family expects it, actually. Very tasty!
  4. Back in the 1980s there was a sushi place in Chicago called Happy Sushi. It was there that I had my first sushi/sashimi experience. I remember they had a dish consisting of cubed raw tuna, seasoned (I think) with shoyu, rice wine vinegar, sesame oil, and grated ginger, served in an avocado half (which was pre-cut). My own version is the cubed maguro, cubed avocado (of course the Haas kind), shoyu, a bit of rice wine vinegar, some sesame oil, fresh grated wasabi root, perhaps some grated fresh ginger, and some shredded shiso and black sesame seeds for garnish. I feel lucky that I live close enough to Mitsuwa market to be able to have access to those ingredients that, in the past, I thought I would never be able to have. Such as real wasabi root, shiso leaf, and most excellent sushi-grade everything you could ask for. The mushroom selection alone is worth the visit. But back to the sashimi: I wonder if this dish with the avocado is a common one, or just an American sort of invention. Any thoughts?
  5. Secret ingredient or not, I still think it would go well with steamed rice (thanks Doc)! I always suspected that the "theme ingredient" wasn't all that secret. But that does not mean that the techniques and such aren't worthy of some discussion. "A sole piece of sole"? Could this be a direct translation? I know, I know, subject matter for another topic .....
  6. This is the first time I have posted here on Egullet. After reading this person's post, I wanted to quote it so that it can be read again, as it echoes my feelings about this topic exactly. Now, you can probably post whatever you like here (within reason), but consider that it might be a good idea (and a productive one) to stop trashing people. Criticism is one thing; but comments like "fie on her, and those like her" and "let her burn under our laser gaze" seem to be a bit misguided and mean-spirited (as opposed to Bourdains's 'Rocco's Rat Restaurant' which I found to be relevant and funny, if not truthfull). Have something of substance to add, for once. For instance (yes, I have something to add), my sister and bro-in-law (both younger than me) watch the FoodNetwork. They know next to nothing about cooking. To them, Rachel Ray is fun, out-there, experimental, off-the cuff. Alton Brown? Not ready yet. Iron Chef (original)? No -ing way. But Rachel will lead them to Alton Brown, who will lead them to, okay, their six-year-old likes Emeril Live (who can account for taste), but will ultimately lead to ... Anthony Bourdain! No!!! The point is, their only hope for culinary enlightenment is through the FoodNetwork and TravelChannel etc. They're just not going to check out Keller's French Laundry cookbook at the local library and start cooking (although I did!) Help them. Help me help them.
×
×
  • Create New...