shellfishfiend
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Posts posted by shellfishfiend
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My husband always drinks at least two glasses of milk when he eats chili. Doesn't matter if it is very spicy or just moderate.
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"According to my knowledge, maguro is the Japanese word for tuna. So as far as I know it was a variety of tuna, of which I could not say.
Unfortunately I didn't get the details on the variety of white fish sashimi.
However the taste, texture and quality was superb."Sorry about the ignorant question. Here in the U.S., at least in the places I have eaten sushi (which aren't anything too special) there are often only two types of tuna listed on the menu: maguro and toro. I thought these were differnt types or different cuts of the same fish. What is lean tuna called in Japan?
So, I learned soemthing new today. Thank you.
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New Movie
He eats the corn to destroy the evidence of his crime.
I think this is "Secret Window." I love Depp.
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Leite's Culinaria published their best 20 cook and food-related books of 2006. Here's the list: click
They chose Pollan's Omnivore's Dilemma as their best book of the year. This is the only book which they described.
That being said, the work for which we reserve top honors this year isn’t a cookbook, but rather Michael Pollan's The Omnivore's Dilemma. If you haven't read it, do yourself the favor. It's one of the most important food books to come along in memory. In it Pollan traces four meals back to their natural roots: a McDonald's lunch eaten on the go, a meal made with ingredients from Whole Foods, a chicken dinner cooked with foods from a small über-organic Virginia farm, and a banquet comprised of items Pollan foraged and hunted. You'll be fascinated, horrified, awestruck, and think twice about the foods you put in your body. Plus we guarantee you'll never look at corn the same way again.Honorable Mentions:
In addition to our 20 best, honorable mentions go to A Culinary Traveller in Tuscany by Beth Elon (Little Bookroom), My Life in France by Julia Child with Alex Prud'Homme (Knopf), Keys to the Cellar by Peter Demeter (Wiley), The Cake Book by Tish Boyle (Wiley), and The Red Cat Cookbook by Jimmy Bradley (Clarkson Potter).The Ominivore’s Dilemma by Michael Pollan
Heat by Bill Buford
Mostly True by Molly O’Neill
The Nasty Bits by Anthony Bourdain
The Reach of a Chef by Michael Ruhlman
The United States of Arugula: How We Became a Gourmet Nation by David Kamp
Red, White and Drunk All Over by Natalie MacLean
Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden
Cradle of Flavor by James Oseland
Into the Vietnamese Kitchen by Andrea Nguyen
Jamie’s Italy by Jamie Oliver
Kitchen Sense by Mitchell Davis
Lobel’s Meat and Wine by Stanley, Leon, Evan, Mark and David Lobel
The Lee Bros. Cookbook by Matt and Ted Lee
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson
What to Drink with What You Eat by Andrew Dornenburg and Karen Page
Whole Grains Every Day, Every Way by Lorna Sass
Baking: From My Home to Yours by Dorie Greenspan
The Essence of Chocolate by John Scharffenberger and Robert Steinberg
Tartine by Elisabeth Prueitt
I've read The Omnivore's Dilemma, Heat and The United States of Arugula. All very good and I wouldn't mind having copies of them.
Comments on any of chosen books?
Into the Vietnamese Kitchen, The Lee Bros: Southern Cookbook and Dorie Greenspan's book are already on my list.
I have read My Life in France and The Nasty Bits. Both were great books, but Julia's book is incredibly touching and a great look inside her life, and not just inside her cooking.
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We call our junk food ritual " road food". When ever we have to drive more than four hours, we seize the chance to pig out on chips, dips, pretzels, caramel corn, licorice, gum drops and all manner of stuff we rarely eat otherwise, and with barely an ounce of guilt.
We do the same thing.
I would not normally buy an ICEE. But, on long road trips, I crave and need a cherry/Coke ICEE. Often, I will pair the ICEE with apple rings (this is a candy..not dried apple). I will go into a sugar coma one day, but will do it guilt free. What happens in the car, stays in the car.
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King Crab Legs
Outside-sharp and pointy and an angry red color
Inside-tender and so sweet
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The picture isn't great, but I was really excited by how this turned out.
The pork loin was butterflied and pounded, then filled with a mixture of spinach, cream, onions, garlic, parmesan cheese, an egg, bread crumbs and capers. I had alittle too much filling, but it tasted great.
Served with baby bellas and white beans.
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The experiment has begun.
I put 5 beans in each pint jar. There is a pint jar of vodka and one of light rum that have the beans cut into 1 inch segments. There is a pint jar of vodka and one of light rum that have the beans left whole, but split down their length.
I will agitate once a week.
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Vanilla beans arrived today. Thanks, Fat Guy.
I will begin the experiment tonight and hopefully get pictures and details posted this weekend.
When I first mentioned this experiment to my husband, who is a chemist, he started talking about solubility issues. I told him he was being too technical and I wasn't doing that kind of experiment. He seemed disappointed.
He is a chemist/math major and I was an English/jouranlism major. We think very differently about things.
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Cookaburra,
I have really been enjoying your trip reports and photos.
Your kaiseki meal looks beautiful and you did a great job with the photos.
The tuna sashimi looks like maguro. Was it?
Do you know what kind of white fish was served with it?
Also, how was "the broccoli like vegetable" prepared?
Thanks again for the reports.
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Spring-crawfish, asparagus, new potatoes, strawberries
Summer-watermelon, cantaloupe, tomatoes (sandwiches, salads, out of hand, with okra), okra, yellow squash, peaches, purple hull peas
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Shelby'smom,
This recipe is not what some people would consider a marinated salad, but it is very good and very pretty in the bowl.
Recipe from "Cajun-Creole Cooking" by Terry Thompson
Cajun Corn Salad
2 cans whole kernel corn, well drained
1 large green bell pepper, chopped
pickled okra, sliced into rings to equal one cup
6 green onions, sliced
1/2 cup minced parsley
1 cup cherry tomatoes, halved
Dressing:
1 tsp. sugar
1/4 cup herb falvored vinegar
1 tsp. creole mustard
1 Tblsp. dried basil or 3 tblsp. fresh
2 Tblsp. mayo
1/2 tsp. ground balck pepper
1/2 tsp. Tabasco
1/2 tsp. salt
1/2 cup olive oil
After you combine all the salad ingred., you make the dressing (whisking in the oil last) and add it. I had ham left over the last time I made this and added about 1 cups worth. it was a nice addition. This is better if it is refrigerated for awhile for the flavors to blend.
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Penzey's. I love them. My last order included a bag of parsley flakes and I was blown away by the vibrant color. The smell of their bay leaves will knock your socks off.
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http://forums.egullet.org/uploads/11734290...321_1817820.jpg
http://forums.egullet.org/uploads/11734290...4321_578758.jpg
This is my first time trying to post photos and I may have screwed it all up. If so, maybe practice will make perfect.
The last two weekends, my husband and I worked on our sushi making skills. We need work, but it tasted great.
Sushi looks good. You are almost there on posting the images inline. All you need to do is click on the IMG button during your post and copy the URL you posted above into it.
Thank you, Percyn. I have long admired your photos here and on the breakfast forum.
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I can't stand English peas (the littel green ones). I love purplehulls and blackeyeds, but can not stand the green ones. Everyoen else in my family likes them and my sister is addicted to them. We buy her cases of Lesuire (sp?) at Christmas.
I can't stand cilantro and can not eat a dish that has even in a speck of cilantro in it. The smell makes me gag.
My mother said I choked on coconut as a toddler and I have never liked it. It tastes too dry to me.
I don't love SPAM, but ate my fair share of it growing up and could eat it again.
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I don't remember eating an after-school snack. However, we got off of the school bus about 3:30 and ate supper early. My father would get home around 5 p.m. and as soon as he cleaned up, we would all sit down at the table to eat.
I'm sure my mother was afraid a snack would spoil our supper.
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http://forums.egullet.org/uploads/11734290...321_1817820.jpg
http://forums.egullet.org/uploads/11734290...4321_578758.jpg
This is my first time trying to post photos and I may have screwed it all up. If so, maybe practice will make perfect.
The last two weekends, my husband and I worked on our sushi making skills. We need work, but it tasted great.
Shellfishfiend - I think what you are doing is hitting the http:// button up top rather than the IMG button. You are linking to your photos (which, btw, are beautiful!) instead of posting them.
Kim
Thank you Kim, you are right. I later found the thread on how to post photos and will (keep your fingers crossed) get it right next time.
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If they are boiling crawfish, this might be too similar, but boiled shrimp (use a good spicy boil mix) would be a light starter and very authentic.
Marinated vegetable salads show up alot around south Louisiana. I once made one with corn, ham, cherry tomatoes, green onions and pickled okra that went over well. I have the recipe in a Cajun cookbook if you need it.
A relish try might also be good. Be sure and include lots of pickled goodies: peppers, okra, asparagus, eggplants, green beans.
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http://forums.egullet.org/uploads/11734290...321_1817820.jpg
http://forums.egullet.org/uploads/11734290...4321_578758.jpg
This is my first time trying to post photos and I may have screwed it all up. If so, maybe practice will make perfect.
The last two weekends, my husband and I worked on our sushi making skills. We need work, but it tasted great.
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One of my favorite aspects of dining at the resorts in Mexico was the fact birds, lizards and cats often joined diners on the patio. I enjoy being surrounded by nature as I eat and it is great for conversation.
Where I live, you always dine with animals when dining outdoors. We call them mosquitoes (and they are as big as small dogs.)
I would have no problem dining surrounded by other peole's dogs. I think many strangers can and do bond over the mutual admiration of dogs.
Sadly, I would never be able to take my own dog with me to a restaurant. If you have ever read "Marly and Me," you might have an idea of why. We failed Heppie when it comes to obedience.
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It is not often I encounter soemone who loves okra as much as I do. I think Brooks might just love it more then me.
I loved his blog, as it showed a beautiful small-town way of life (right next-door to the city).
The fact that he is still cooking out of his grandmother's pot (gumbo, once, I think) remided me of how special it is that I have some of my grandmother's kitchen equipment.
I look forward to reading anything that Mayhaw Man might contribute in the future.
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Growing up, my mother was a stay-at-home mom for the first 12 years of my life. She seemed to enjoy cooking for me, my sister and my father. I know she enjoyed us gathered around the table each night.
Since before I married my husband 11 years ago, I have taken a great deal of pleasure and joy in cooking for him. I like the feeling it gives me to know that he enjoys soemthing I have made with my own two hands.
He also enjoys cooking for me and on the weekends we spend our time in the kitchen together. In fact, the first time I met him, he was in the kitchen of my rent house frying deer steak.
A year ago, my husband took a new job that has him traveling a great deal during the week. I was suprised by how much I missed having someone around to cook for. I don't think this is simply because I am a woman and therefore, some would say my role is to cook for my husband. Rather, I think it is because I take a degree of pride in my cooking and I take a great deal of pride in being able to nourish people at my table. I am not ashamed, nor do I feel less accomplished, when I admit that I am a wife who likes to cook for her spouse.
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I have always loved cold cereal and will gladly eat it as a meal substitute or snack any time of day. It is fast, makes very little mess, is fairly inexpensive and can be nutritious.
My favorites are wheat chex, Grape-Nuts, Wheaties And Specail K. Sometimes I add a banana.
The summer before my senior year of high school, I lived off of cold cereal 9and managed to stay pretty healthy).
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Love it (as long as it is not burned).
I don't love popcorn, but the smell of someone's popcorn snack in the microwave makes me hungry.
As far as cilantro goes: can't stand it.
Best Seafood Cookbooks
in Cookbooks & References
Posted
I agree with Paulraphael-Peterson's book is fantastic. I have had it for about four years and use it often. All of the recipes I have tried have been great. I love the fact that he lists multiple substitutions for most recipes. So, if you go to the market and the called for fish looks a little dull, you can easily buy soemthing else and use it.