Doodad

So that is where he disappeared on the west coast. The rumors were swirling here in Atlanta. He is back in town at the moment though, as he answered a local thread. Go chef!

Catfish just begs to be fried. If that is not to someone's liking, they stand up to a Thai style curry great. Since you are in NC, a great tip would be to turn some customers on to BBQ salmon. Whether homemade, favorite brand, grilled or broiled it is one of the best things in my opinion to happen to salmon. I can't say that for any other fish, but it holds up well. ← BBQ....mmm. How bout a recipe? ← No real recipe just as you would imagine. Take or make your favorite sauce and brush on the fish. Grill or broil to desired doneness. It sounds kind of ewwww, but it is delicious.

Catfish just begs to be fried. If that is not to someone's liking, they stand up to a Thai style curry great. Since you are in NC, a great tip would be to turn some customers on to BBQ salmon. Whether homemade, favorite brand, grilled or broiled it is one of the best things in my opinion to happen to salmon. I can't say that for any other fish, but it holds up well.

I grew up eating a lot of rice due to southern latitudes and a grandfather who was a merchant with the far east trading companies after the war. I have seen many methods and currently use a cooker, but the hands down best method for seperated grains with some texture is the following. This assumes long grain rice BTW. You can rinse the rice if you like. Don't have to though. Put 2/3 the amount of finished rice you want in a pot with a lid. Add water to the rice until it is at a level above the rice equal to the first joint of your middle finger, ie your "bird" finger. Bring this to a boil and keep boiling until you see "holes" in the rice. You will know what I mean. You can keep this up until you hear crackling if you like rice crusts, but take care at that point. Reduce heat as low as possible and cover. After 25-30 minutes (30 if you lidded just as the holes appeared), turn off the heat, remove the lid, fluff the top inch of the rice with a fork, place a cloth or paper towel over the pot, replace the lid over the towel and set aside. Let sit for at least 10 minutes while you do whatever else you are cooking or plating etc. Makes perfect rice.

I will take some pics when they arrive. Thanks for the link Peter. I think you posted that when I was looking for paleron as well. Which I have given up on. I "think" flat iron is as close as American butchers will get. I plan to try both very quick cooking and slow braise on these. We shall see what produces the best usage.

I am lucky in many ways. One of them is to have a wife in the hospitality business. And high end at that. So, I have scored 8 pounds of hanger steak and 4 pounds of what they are calling "bistro medallion." Ok, I think I can figure the hanger and what to do, ie grilled with frites and braised in a Med sauce, but what the heck are the medallions? The butcher said they are the end pieces of the hanger? That makes me think that (a) the hangers are trimmed and butterflied (b) and there is a piece trimmed that provides this piece? I have never seen hanger outside a pic or drawing so I am guessing big time. Any info is appreciated.

We are regulars here at a couple of restaurants that are our absolute favorites. They don't really know our names, but they sure know our faces and our eating/interaction/tipping style. Weekends here are like most cities: busy. Date night, business socials, wheeling and dealing etc. I like to go on a Thursday. The produce is coming in for the weekend so I get specials offered before they are really out on Friday night, I get better attention, no pressure to turn the table or bar (sushi), and just more leisurely interaction with all involved. I am much more likely to get a comp amuse and such on a quieter night as well. Works for us. And if I am dropping that kind of money, I would much rather joke with the staff, talk with the chef, relax with my family and such.

Don't do em in the crockpot. Form then with the olive on a baking sheet with a rack and bake them. They will hold together and a spatula can gently serve them up.

I emailed Mom. It was the Oxycontin cooking. 2 cups not 12. Good catch Maggie.

My favorite is Moules a la Gueze. One of the Belgian national dishes of mussels cooked in Gueze, the unflavored, wild yeasted, wheat beer. And it is that simple. Butter, garlic and beer to boil, add mussels, sprinkle parsley and maybe a touch of cheese when done. Serve.

Blanquette is what I was going to suggest. That is one of our favorite new dishes, but sadly we have to sub for veal since I can't find anyone that has anything but veal chops or cutlets.

You cook them on top as a dumpling and get a big bowl of the slicks and the stew. Not a composed dish at all, just a stew. Serve with greens, glazed carrots, a jello mold salad, iced tea....you get the idea.

I think that Doodad meant 2 cups, not 12 cups, of flour(?) There are recipes similar in ingredients (e.g., chicken and slick dumplings recipe) but not technique. These recipes generally call for 2 cups of flour and a similar amount of salt,shortening and liquids. I would love to see a demo!!! ← I cut and paste what Mom wrote. Maybe the meds turned 1-2 into 12? I will try to get a pictorial when I see her next.

Well, my grandmother lived in a little foothills town in North Carolina called Forest City. Very Scotch-Irish in makeup so I can't fathom a Jewish connection although Jews were always a respected part of the South. I can say I do not recall a synogogue in that town or being introduced to anyone that I understood to be Jewish. I grew up with this dish as my mother did too, so I suspect it is even older than my grandmother who was born in 1903. That sounds like a good research project to find a similar Scottish dish if I can. Note that in that day and age, people knew how to cook so there is more expected than is shown in the recipe. It was just a guide to start the broth and slicks going. It was always eaten in my memory as a thick stew with some veggies like celery and onion and parsley for example. But the slicks are to die for. How something so simple can be so tasty. The 12 cups (I imagine) fits the bill assuming you are feeding at least 6-8.

My dear mother is laid up after surgery and as she promised has transcribed her mother's recipe for chicken and slicks from the handwritten recipe she was given. Guess what is dinner this weekend? Enjoy everyone; I sure miss my Mimi. Chicken and chicken slick dumplings Cut up a reasonably fat stewing hen, salt and papper the pieces. put in good sized pot, cover with plenty of water so you'll have a good broth by the time the chicken has simmered tender. Place several strips of the dough (stretch remember) on top of the chicken in the boiling broth. Replace the lid, continue boiling till broth has boiled up over the strips. Then add another layer, let broth boil up again. Continue until all the strips are used. You will probably have 4-5 layers in all. If the broth starts to run low, heat sweet milk and add by pushing back the chicken and dumplings ever so gently to keep pieces intact. pouring the milk into the near side of the kettle. If you like, you can thicken the broth slightly before serving, but often that isn't needed. This believe me, is real eating Slicks recipe 12 c plain flour 1 teaspoon salt 1/2 tsp. baking powder rounded Tablespoon shortening about 2/3 cup whole milk Sift together flour, salt and baking powder. Cut in shortening until the size of corn meal grains. Add milk all at once so it mixes into a pretty stiff dough. Divide into two portions and roll out dough on pastry cloth just as you would pie crust until less than 1/2 in thick. cut in strips (about 2 inches wide) and add to boiling chicken broth. Stretching and pulling off pieces. See details of cooking slicks above

I really sat down and read the book last night for the first time since I received at Christmas. I saw what I wanted immediately. I am going to do the salmon "chop" and mate it yin-yang style with the potato "chop" that was shown. Not sure about a sauce, but I can figure that out. What a great book!

Looks like a bacterial infection to me. I used to homebrew a lot and have seen similar things when people did not take proper care in cleaning.

I am the opposite. I wish I had more heat at my command. I often move out to the grill when searing is the issue. Now a 30K BTU wok ring on my stove.....that would be heaven.

What a great idea! I love that wine. Makes me want to drink and it's only 10:45 a.m. here ← Aw thanks. It came out very good and I will be working on this one. I threw this together based on what we had and other than getting too chunky on the sauce and some bitterness in the bok choy, we had a great meal.

I made an open asian dumpling with lasagna noodle on the base and interlayered pan seared scallop and grilled pork tenderloin. The sauce was green pepper and mushroom in a quick mushroom/wine stock. On the side are mashed sweet potatoes with ginger and creamed bok choy greens.

I went this morning and gave my thanks and sympathy. His dad is very ill and required surgery. His mom has been ill for some time he told me. He has some good mahi that we scarfed and I bought some frozen scallops. Hate to see him go and he seems like a stand up guy. Next weekend he has everything for sale and lots of frozen goods from last week. He gave me a whale of a deal on the scallops. If you guys can make it tomorrow or next weekend, let's see the guy off with some sense of closure. All his equipment is for sale as well. And now I need another fishmonger! Drats!

Smack dab in the middle. Either coast will be just as feasible. ← Check out the Art Institute Schools. They have a variety of things going on in small doses like that. My aunt teaches at the Atlanta school and the culinary group is good and well equipped.

Unfortunately in this "enlightened" and liberated age it is not confined to guys. I worked tables and barback and such through school and had several older women hit on me. One went so far as to ask me when I got off and how and she patted me on the butt. I looked at her, looked at her ring and said I was an indentured servant and therefore never got time off. I had a girlfriend work them for the rest of the evening. As if.

I was just coming to post it as well. Just when I had a regular thing going. See you all there this weekend.

So where did you end up finding it?