Doodad

Why am I not remembering a San Francisco epsiode of "No Reservations"?? ← It has not aired yet. Tony mentioned all the upcoming shows in his blog on TC. That is where the list comes from.

I don't know if it was mentioned, but hidden in downtown Alpharetta is a great secret. Cafe Efendi. Seek it out and get the grouper.

I looked way forward into next month and do not see a rerun. Boooo.

We use Halperins - they do a very nice job with lots of stuff. I got fresh mussels last week and they were nice, Salmon is always prime. Monkfish was very nice and if it comes in to them bad they don't send it out - Call and talk to Barry - he is my rep - tell him the "guy" at the Golf Club of Georgia sent you on The mini crab cakes are good too - We make our own large ones , but the small ones they have are really nice. Price wise - a little higher - but the quality is A++ ← They look like they are restaurant sales only? No retail presence that I saw. ← For convenience's sake I usually go to H-mart as it is closest. Most of it is still from small counties overseas with few regulations in place to ensure quality. For mudbugs, I go to dekalb Farmer's Market and buy them by the sack, we then do a true louisiana boil with at least 2 sacks (70lb). Which we will be doing soon. My wife and I are contemplating going to Jazzfest in New Orleans, if so we will stock up on shrimp there. Along with french bread to freeze, you just can't get the same quality bread at 2000ft above sea level. ← I just don't trust the sourcing at Hmart. We are regulars there, but not in seafood anymore. Do you know what they are getting for a sack at DFM? And do they sell "chef's sacks" ie the small 5-10 lb ones?

Steam the fish in parchment and stacked bamboo steamers that you can keep rotating through a pan on a portable gas ring. The right shaped pan could hold two steamer sets.

I think it's because that particular scallop dish wasn't part of the Les Halles repetoire a few years ago - not because Tony doesn't know how to cook scallops or had a meez problem. He needed to see the dish prepared once. On the ticket, it would just say "1 scallop", with no other indication of preparation. ← I got that scene, but later multiple orders come in and he is groaning about no more scallops no more scallops. My only thought was that the timing was hard OR so many orders came through for them that we did not see he was sick of them.

Oh, and 700 covers!!!!!!!

That was the best episode of all seasons. That better make it to DVD with some more scenes added. I appreciated the editing to make Tony rise to the occasion and stagger to the finish. The explanation was great and it was very funny to see the locos checking out the FNG. What was the deal with the scallops though? I watched it twice and could not tell what the hassle was on that dish; it was not one of the ones that he screwed up and got send back that I heard. I gotta check the schedule. I have to see that again.

Rendang is one of my favorites. I use a different cookbook that is pan-Asian with emphasis on spiciness. I can post if you don't like your other two. The coconut is very mild in Rendang. I have had it at restaurants and home and the emphasis is really on the meat and other spice flavors. Coconut is the carrier in the versions I have had.

If I even knew what it was. Posting so I can follow later.

Start a fire for the grill station, dig a hole with hot coals for an oven. A wok on a portable gas ring solves most else.

We use Halperins - they do a very nice job with lots of stuff. I got fresh mussels last week and they were nice, Salmon is always prime. Monkfish was very nice and if it comes in to them bad they don't send it out - Call and talk to Barry - he is my rep - tell him the "guy" at the Golf Club of Georgia sent you on The mini crab cakes are good too - We make our own large ones , but the small ones they have are really nice. Price wise - a little higher - but the quality is A++ ← They look like they are restaurant sales only? No retail presence that I saw.

I finally resorted to piggybacking my wishes on my wife's work order. She works at a country club and they order Buckhead Beef. Patton's is great and their family deals are cost efficient and high quality. But, he carries more traditional cuts and is so busy that there is little interest in specialty orders. His volume is HUGE. And he does have some oddball side items that are cool esp cajun stuff out of LA. Very hard to find a butcher shop that has more mundane or obscure cuts. Heck, I can't find veal in any form other than chops or medallions anywhere.

I would use it in the center of a pan reduction sauce with steak. Then use a chopstick to flare it out into the pan sauce. It just begs to be served with a steak.

And Whole Paycheck, err Food, is doing a promo contest for TC burger. I am in.

Thanks for all the help everyone. We had a heck of a dinner last night. I did the beets roots as starter plate and the greens as a side with the main course. My wife who "hates" beets was even happy. Her mom is a horrible cook so I figured it was a repressed childhood trauma at work and not actually beets. I made the salad with the sliced beets (very pretty spiral interiors) on a bed of dry fried beet tops with blood orange slices, local made cheese and current vinegarette. Delicious.

OOH I just got some local made cheese and currant vinegar. Thanks for the reply. How soft do they get and how sweet? You don't peel them first? And can the tops be cooked?

I have never had them much less cooked them. But, they looked so good and were so fresh I had to get them. Golden beets. I have some blood oranges for a color contrast too.

How did you know I was the kind of guy who had tamarind paste?

Clafoutis or tarte tatin.

Cool, thanks for that. I am roasting plantains for one of the sides. Not sure what else yet.

I need some new ideas please. I am cracking the last cryovac of hanger steak I scored for dinner tonight. I want to make a memorable sauce. It is pouring rain all day so they will be pan fried. I usually do a wine reduction sauce, but need a new idea. I have home made stock, demi shallots, roasted garlic and shallots, wine, various vinegars and some vidalia onion sprouts. What do you think?

Some of those are fantastic beers. I had an oak aged vanillar porter that came in at about 9% alcohol at Christmas. First class beer. In a funky howitzer shell shaped bottle. ← Thanks for the tip Doodad. I really like beer, but always detested Michelob. I'll definitely give it a chance only because of your personal recommendation. It's just the fact of hearing the words "Michelob" and "artisanal" used in the same sentence in the commercial was more than a little disorienting for me. ← It is only the really small batch ones that are good. Not the honey porter and such that come in a variety pack. The ones I saw were all large, specialty container beers. I had never seen them before.

Now that Tom and the Gulf Coast Seafood are gone, what is everybody doing? I need to find one soon. Here it is crawfish season and none to be had. And I miss having a convenient stop on the way home, but that is how it goes.

I found it. http://www.bluegrottotapas.com/index.html