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Everything posted by RAHiggins1
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I require pictures. Food, facility, staff, etc..
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Andrew did say it about Spike, undoubtedly ← I hope no one is getting a culinary boner about this topic.
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Zucchini Faux Croutons Serves 4 as Salador 2 as Side. My new garden quickly produced zuchhini's, they practically popped out overnight. So what to do with them? Being in the south, its only second nature to fry it! 1 Fresh Zucchini, peeled, and cut in to 1/2" dice 1 Egg, Beaten 2 T Milk 1/2 c Flour 1/2 c Grated Parmesan, Romano, or Pecorino cheese 1 tsp Salt 1/2 tsp Cayenne or Red Pepper 1 c Olive Oil (for frying) This is a fairly standard breading. Mix egg and milk and season with a little of the salt and pepper. Soak the zucchini in it. Mix together the remaining dry ingredients. Remove Zucchini from egg mixture with a slotted spoon and drop into flour mixture. Toss well, shake off excess and fry in olive oil until golden brown and crispy. Immediately add to your salad in place of that day old bread or just eat it as a side with your favorite protein and starch. Keywords: Salad, Side ( RG2131 )
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Who said that about whom? ← Spike about Mark. Cause Mark was the coolest guy there according to Spike.
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This sounds like chanpuru (sp?) to me, but rice noodle? Not somen (thin wheat flour noodle)? ← You know it could be Somen. Very thin, white noodles bundled with a paper band in the middle.
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A question about cucumbers. My cukes are growing in odd shapes, hourglass, horseshoe, oblong like an eggplant. Is this normal? I'm worried that they might need a tighter watering schedule to grow evenly. Also, do I wait until they are really green to pick them? Right now mine are getting to a decent size but are very light in color. Edited to add pictures of garden not related to my cucumber question.
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wow dat's a long way ta drive for dem shrimps. they speak english down there? I'd be tempted to just go find somewhere to eat and a bed to pass out in afterwards. Cutoff which in on the way to Leeville, is where my best friend's family is from. He just went back to bury a great uncle last month. I'm going to grief him on not driving 10 more miles with a 50 gallon ice box.
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nope kitchen is done today, 22 days left to test. unpacked with sous chef today and stages start on friday ← It sounds like you know what you are doing. I think maybe you could tell us how to do it. Maybe do a write up on business plan, contracting the design, development, construction. Layout a timeframe and what hurdles you can expect to cross, licensing, permits, etc.. I'd love to get my own place started but it all seems so daunting and risky. Share your wisdom.
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I'm headed that way the last week of July. I'd like to know where to buy the best seafood while there. Best quality and price. I'm going to do a little fishing naturally, I've picked out a good party boat, but would love to here of any good deals for catching my dinner. It's also the weekend of the lobster mini season but I doubt there any lobster that far north unless they are abut 150-200" down. I'm Naui certified for scuba, but not really making plans for that as my gear all needs extensive servicing and me maybe a refresher or recert course. Local fair would also be good. I like small mom and pop shop eateries and seafood naturally will be my focus on this trip. Any help or advice will be greatly appreciated, and if you happen to live there and go fishing every day, I'd love to join you.
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While this place looks intrigueing to say the least, it's not the exact match to a brunch I am looking for, in particular is that the menu is Ala' Carte. I'm looking for fixed price, eat and drink until you have to be rolled out.
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My Ex-wife's family taught me to make several dishes that I do not remember what they were called. I'm going to desribe them and see if A) anyone recognizes them and B) knows what their names are. Spinach, boiled and drained and mixed with Cupie-mayo. Spinach, Saute'ed and then stir fried with vermicelli style rice noodle. Spam and Daikon radish stir fried in salad oil. Skin on mackeral filets salted and fried in salad oil. Beef marinated in sake' and served like sashimi. (no heat) Obvious stuff was rice in a ricemaker (never heard f one before then), Curry from the instant curry (looked like chocolate bars, I see that stuff locally now). Everything was seasoned with dashi powder. I call it dashi because I think it was meant to make instant dashi. I've found it locally as well. I'm trying to remember a few more, it's been 20 years. I remember I was always asked to make chicken fingers or fried chicken as american food. So name these for me and I'll try to remember what else.
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Dim sum is my absolute favorite type of Chinese food. YUM! We have an all you can eat on sunday Dimsum place here in the heart of the Atlantasian community (Doraville) or at least we did. I bought a "Learn Japanese in 10 weeks" workbook back in 1986 when I went to Okinawa for a year. That was fun, I got engaged to an okinawan girl and found myself cooking for her family all the time. They ate simple country food as they were farmers. It was quite daunting when her brother in law speared a yellowtail tuna and they expected me to cut it into sashimi. But that's there and not North America or in a restaurant.
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I grilled the 1st Zucchini and 2 baby yellow squashes from my garden last night. Man were they good. My tomato plants have clusters of huge beefy green tomatos. My wife wants me to make fried green tomatos with some of them. I'm waiting for them to ripen so I can slice one up and eat it on plain bread with mayo, salt and pepper. I planted Bell peppers, banana peppers, spinach (never came up ), tomatos, green beans, corn, yellow squash, zuchini, and cucumbers, the rest of it is producing or blooming. I was worried about bee populations in my area until this morning, my garden was swarming with honey bees. I need to follow them home!
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I was going to suggest a quick pronunciation key. A = Ah I = ee U - oo E - eh O - oh Although, mispronunciation while attempting to speak a foreign language could be found as more endearing to your host/chef/server. The chinese place I frequent usually responds shay shay she-in (your welcome?) when i say shay shay ( Thank you?) as I leave.
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Tell me who went home so I do not have to weaste an hour of my life watching anything martha stewart related. This episode just didn't seem interesting enough to make time for it in the previews.
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I went to Hmart's website and that is their new loaction, they are also putting one in Suwanee at 85N.
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Oddly enough, the Yakisoba I used to eat in Okinawa was made with the same noodles as their version of Soba soup. I think it was buckwheat noodles. as a side note i just found this blog on Okinawan Food.
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Had this been a final elimination round, Blais still would have ended up 3rd if you go by the portrayal of who won each course. It's scary that Lisa would have survived another round to be a finalist. I was really rooting for Blais, but congrats to Stephanie she held it together. What I found questionable though was the judges ability to follow each tasting menu's flavors without mingling in the other two dishes in each course. How do you go from Blais's scallop dish to his guinea hen when you have a shrimp with thai chili paste and snapper with truffles crossing your palate in between?
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I agree its just going to get worse. Seafood in Atlanta is getting expensive unless you go to some of the asain market places where they source from farms in Bangladesh, Thailand, Etc.. I do not trust 3rd world fish farms at all. $2.50/lb for fresh 12-14ct seems incredibly cheap. I'm tempted to go get a refrigerated truck and some ice and go into business. I already know of at least one "Katrina" business that popped up serving po'boys with french bread they bring in from NOLA. Bread here is heavy and thick and the crusts are soft at our 2000+ altitude. You bite into that bread and you know it's not baked here. My friends stock yup on loaves to freeze whenever we go down to LA. (I refer to Katrina as an event in history that forced many people to leave and of which some have chosen to not go back and start somewhere else. Sad as that may be, it seems to have further the spread of Creole and Cajun cuisine throughout the south. you won't find me complaining about that!)
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I posted about this in the southeast board for Atlanta. We went to get some bugs and the market didn't get their shipment. But if they did have them it would have cost $1.75/lb by the sack. there is a place that is selling them cooked here named Boudreaux's for $3.99/lb and they were tiny. I suspect maybe frozen chinese bugs. We ended up buying a 50lb case of 12-14ct head on shrimps for $5.50/lb instead. We were gonna boil something! Where are you at in LA? My friends and I always stop in Slidell on the way back to ATL and pick up 20-50 lbs. and some poboys too. We also like to get some community Ice Teas and Barq's in the bottle. You can't find that stuff up here.
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She reminds me of the cheerleader skits with Will Ferrill on SNL..
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I like to do this with a mirepoix and fennel. I also like to press the flesh side into sesame seeds, sear and broil. Add a little hotel butter (butter whipped with lime juice and parsley) to finish.
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My first real burn came from bricking the grill. I had a lot of oil on it and pushed the brick into a corner, the oil flew out and on to my wrist. Hot gritty, grill brick oil forms a sludge that sticks like napalm, I've had that scar since 1982.
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Crawfish are scarce and expensive this year up in Atlanta. What do they look like locally this year? Big, small, price?
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Need a fishmonger again in north Atlanta
RAHiggins1 replied to a topic in Southeast: Cooking & Baking
Let me know. ← They were out when we got there, ut if there were any left they would have cost; $2.99/lb if you pick them out wuth tongs (LOL) $1.75/lb if you buy them buy the sack. Prices vary by shipment. My friend from NOLA who hosted the boil knows hot you can get them flown in and you go pick them up at the airport for $3.00/lb My other friend who is also from NOLA went to Boudreaux's and got them pre-cooked for $3.99/lb and they were teeny tiny. Not a good season I guess.