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David Ross

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  1. I myself am partial to the old fashioned crinkle cut fries. They remind me of my childhood when pretty much any hamburger joint served them but only a few places in town now do so. And like a good burger, I think the fries I make at home are the best, but if the restaurant has crinkle fries, I'll order them everytime over regular fries or steak fries. For years I was on a quest to find a fancy cutter for crinkle cut fries, but settled on an inexpensive hand held cutter. I like how the crinkle fries have ripples and the higher edges get more crispy. I do like regular French fries, curly fries not so much and thick cut, so-so. But if you're up to it as I am on occasion, fry your potatoes in beef tallow, (like McDonald's did for years). I guess you've all just inspired me to make some crinkle fries!
  2. Burgers/Meatloaf--Cook-Off 10

    I'm glad you did revive it! I myself also have had a hankering for meat loaf so made one last night. Well....it was only fair, which attests to the fact I only make it maybe 2 times a year. Back to the drawing board. But your meatloaf looks mighty good to me.
  3. Dinner 2018 (Part 1)

    I've been having this discussion this week with my cousins about our family memories of fried oysters. Their maternal Grandfather used to take us to dinner at the well-known Portland restaurant "Dan & Louis Oyster Bar." The place has been in business since 1919 and I can still remember their delicious fried oysters. The Wachsmuth family actually had an oyster farm down on the Oregon Coast at Yaquina Bay and they harvested little beauties that were perfect for frying. Well, I'm sure I'll never duplicate their recipe, but inspired by the family discussion, and my recent foray into frying evoked by our Schnitzel Cook-Off, https://forums.egullet.org/topic/156204-eg-cook-off-76-consider-the-schnitzel/?page=9&tab=comments#comment-2145244, tonight I made up some fried oysters. These are the "extra small" oysters we get in fresh, in jars, from Pacific Seafood in Bay City Oregon. Dipped in flour and corn starch that I seasoned with a Cajun mix, then into beaten egg, then gently tossed in panko. A shallow fry at 350 in canola oil, then on a bed of arugula. I never put fried foods on a napkin to drain nor on a plate. I just detest a "soggy bottom" so the greens elevate them a bit and soak any oyster juices. Then lemon, and a quick tartar sauce of mayonnaise, chopped capers and chopped Kosher dill pickle. Delicious.
  4. Breakfast! 2018

    For some reason I've been on a pizza dough making craze lately. Yet I'd never thought of a breakfast pizza for some reason. So this one started with my standard pizza dough recipe which comes from the 1963 Time-Life Foods of the World Collection, this time the Foods of Italy book. I make a big batch then refrigerate what I don't use. I added all sorts of stuff to the dough-toasted sesame seeds, dried onion flakes, fried garlic flakes, pepper, poppy seeds, sort of an "everything" bagel type of pizza dough. Then rolled out, a drizzle of olive oil, and in this case sausage, spinach and cherry tomatoes. It was done quickly so next time I'd take more care to brush the surface of the dough with more olive oil, saute the spinach with garlic before adding to the pizza and char it under the broiler to crisp up the tomatoes. But all in all a decent breakfast.
  5. eG Cook-Off 76: Consider the Schnitzel

    I'll have to find the photo, but a friend of mine in the UK posted a photo about a week ago of a mackerel schnitzel. I think it was served with some sort of beet salad. It sounded, and looked, terribly unappetizing to me.
  6. eG Cook-Off 76: Consider the Schnitzel

    Well, I've been in the schnitzel dungeon for nearly two weeks. I was watching an episode of Andrew Zimmern on Delicious Destinations--Milan and it got me thinking I'd love to replicate the Veal Milanese they showed in one segment. It was a bone-in veal chop, pounded thin, then coated in of all things American Corn Flakes. It was served with spinach and some really creamy mashed potatoes. I can't get veal chops where I live, or at least rarely. I can ask a local butcher to order them, but it would cost a lot of money to order say two veal chops. There are good online sources, but as I always say, when you buy fresh meats or seafood online you pay more than the veal chop for the cost of overnight shipping. And right now I don't really want to splurge and pay upwards of $60 bucks for two veal chops. At least not yet. I found what looked like some possibilities with two large, thick, bone-in pork chops. I knew the flavor wouldn't be close to veal, but I wanted to try the pounded thin on bone corn flake technique. Well, when I went to French the end of the bone, I found it was cut like a lot of pork chops. They run the pork through a saw because it's not intended to be the same as cutting a thick chop off a whole loin, think like a chop from a rack of lamb. So the bone was cut in pieces and would have made a sorry looking frenched chop. So I'll keep searching this week for the elusive local veal chop or a decent rack of pork I can butcher myself.
  7. eG Cook-Off 76: Consider the Schnitzel

    Oh thank you so much. I totally forgot how delicious clarified butter is and it would be the perfect fat to use for a schnitzel.
  8. eG Cook-Off 76: Consider the Schnitzel

    I'll have to order some of the EverCrisp. The ingredients seem very close to a Korean Fried Chicken mix I but at a local store. I'll see how they compare when making a schnitzel.
  9. Foodblog Fanfare: Feb 23!

    I'm looking forward to this one. Great city with great restaurants and great inspiration for a home cook like me.
  10. eG Cook-Off 76: Consider the Schnitzel

    I have some chicken left from yesterday and was planning on doing a schnitzel in a salad, but I'm using your technique and I'll do it in my AirFryer. Thanks for the tip.
  11. eG Cook-Off 76: Consider the Schnitzel

    For years when I worked in an office at SEA-TAC airport we would go up to a small café in the terminal, "Waji's." I think it was owned and run by the same company that owns the Uwajimaya groceries in Portland and Seattle. They had the most delicious chicken katsu that was served with rice, salad and two potstickers. It wasn't until our Cook-Off that I realized that would be a dish that would be an Asian twist on the European schnitzel. I remember their chicken katsu was thin, but in the range of about 1/2", so I thought I'd pound it down to about 1/4" thickness. Dredged in flour, then egg, then panko and fried in canola oil. In this recipe you cut the "schnitzel" into strips to dip into the katsu sauce. The katsu sauce was a blend of Worcestershire, ketchup, soy sauce, and I added mirin, sugar and oyster sauce. I think it was too heavy on the Worcestershire, so next time I'll bring that down and probably boost the oyster sauce. 1/2 cup Worcestershire sauce 1/4 cup ketchup 2 tbsp. soy sauce white pepper 1 tbsp. Mirin 1 tbsp. sugar 2 tsp. oyster sauce Then for the salad I did sliced cucumbers and carrots that I shredded with one of the gadgets I've acquired over the years at Asian markets. The salad under the chicken katsu acted liked a rack to keep the fried katsu off the bottom of the plate and from getting soggy. I dressed the lettuce with some orange juice, rice vinegar and sprinkled in a few sesamed seeds and green onions. Mighty delicious this one.
  12. eG Cook-Off 76: Consider the Schnitzel

    I think it's quite relevant to our discussion. I'm finding that while the term schnitzel may hail from Austria, it really is a dish that transcends boundaries, (which I never realized until this eG Cook-Off). In a few minutes I'll post my latest derivation of the schnitzel that I made for dinner last night, and it could be said this one is thousands of miles from Vienna.
  13. eG Cook-Off 76: Consider the Schnitzel

    That looks very delicious and I'm really impressed with the pheasant meat and the beautiful color of it raw. I'm sure it sounds odd to remark on a piece of raw meat but the color just tells me it is wild and tasty.
  14. eG Cook-Off 76: Consider the Schnitzel

    The flavors in the sauce were really fresh, like a homemade tartar sauce. It was heavy on the dill, and I'd make it again to serve on the side with a schnitzel, or even better, it would be a delicious sauce for any kind of fish dish, sautéed, broiled, fried.
  15. eG Cook-Off 76: Consider the Schnitzel

    That’s what I’ll do next time. No dark bread just an onion roll, schnitzel and mayo. Last week I refrigerated a schnitzel thinking it wouldn’t be crispy in the morning. It was still crispy but chilled so I think that might be delicious in a sandwich