KennethT
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Posts posted by KennethT
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Also, what was its storage temperature? If your meat drawer is close to freezing, what is the temperature of the area where the pork belly was stored?
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4 minutes ago, Paul Bacino said:
I'd add fresh garden garlic...to your cook!!
I marinade mine in garlic and evoo..some lemon zest
Sorry - I don't understand the first line "to your cook!!". Does this mean that you would definitely cook them (as opposed to having them raw) or something else?
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I've seen lots of posts where some fortunate people with regular access to spot prawns use them in lots of different dishes, but I couldn't find a post dedicated to them. I've got a pound of spot prawns arriving today from Wild Alaskan Seafood - flash frozen on the boat, then shipped with dry ice. I've made lots of shrimp dishes over the years, but I don't think I've ever had spot prawns - and since my access to them is quite limited, I want to make the most out of them.
So one question is - has anyone eaten them raw? One thing I was considering was a Thai preparation which is raw prawn briefly marinated in lime, garlic, fish sauce and a little bit of chilli. I normally wouldn't make a raw shrimp dish from grocery store shrimp since I don't know how fresh they are, but since these are frozen on the boat directly after being caught, I think it would be safe. But since I don't know how delicate of a flavor the spot prawns have, I don't know whether this prep would be too overpowering.
The Wild Alaskan co sent a recipe with the email - they simply saute the prawns in olive oil (in their shell) and serve with a pasta with olive oil and lemon.
Ideas?
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My box is out for delivery. In it are 4 coho salmon, 2 sockeye salmon, 2 halibut and 4 cod... plus the pound of spot prawns. Now I've got to research what to do with the coho and sockeye salmon - I've never made them before. And the spot prawns too!
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1 hour ago, weinoo said:
My tortilla reheating game totally sucks. I can't quite get them the way we want them, be it in the CSO, on a gas flame, wherever.
Have you used cast iron? I reheat store bought premade tortillas similar to how I'd make fresh ones and it works pretty well. I even get a good amount of puffing!
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11 hours ago, weinoo said:
Dude...even if they're open on a Monday...you read Bourdain, right?
Count your lucky stars.
I've heard that for a long time, but I wonder about it. I often hear that the best sushi places use super fresh fish, but I've had discussions with Yasuda that say otherwise - from what I was able to glean, many of the fish you have in top sushi places is aged on purpose. And certainly the fish that is not local (tuna/yellowtail) are frozen on the boats and are never "fresh". I imagine that Kanoyama is either bringing in whole tuna or large pieces of it because, from time to time, I see large pieces of backbone on some tables as an appetizer.
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1 hour ago, weinoo said:
Here's my tip, @Shelby. For the next time you want to order from them, why not just order sashimi, and make your own, undoubtedly much better, sushi rice at home. Even if they insist on you buying their rice, with sashimi it should come separately.
Bad rice pisses me off.
@Shelby I think this is a great idea. I think that even if the rice originally was fantastic, I wouldn't have high hopes for it after traveling 1500 miles. I just don't think it travels well unless you keep it hot.
All this talk got me really in the mood for sushi, so as I was driving past Kanoyama (I pass them by on the way home from work) I took a quick look... I was even willing to sit outdoors (in the shade) when it's still 85degF outside, but they're closed on Monday
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1 hour ago, weinoo said:
Yeah - at Blue Ribbon Orchard, it wasn't the flavor so much as the texture - always overcooked and gummy. What's the new one? I have ordered in from a place on Bowery, Nakaji, that was really great, but expensive. And it doesn't look as if they are delivery any more.
I'm not usually a fan of ordering in expensive sushi because it loses quite a bit in transit - even 20 minutes... If the rice is warm, it heats up the fish and the rice cools. Or, they have to use cold rice, which always sucks.
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8 minutes ago, weinoo said:
This is what I've always learned - that they spend years making the rice! Makes sense, considering it's part of every bite of sushi, whether there's fish, or veg, or whatever.
I find that the quality of the rice makes a huge difference. In the old apartment, the best sushi place we could get delivery from (that wasn't an omakase place for $$$) was barely tolerable - either they used too much vinegar or too sweet, and it was always slightly gummy. Now we have a great place that's a couple blocks away so we're back on the horse...
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5 minutes ago, liuzhou said:
Lemon pork with coriander seed and okra.
Are lemons widely available in your area? I imagine they'd have to be imported. I always found it funny when traveling in SE Asia when sometimes I would be asked if I wanted lemon, but what came was lime. I chalk it up to a translation issue. I've never seen an actual lemon in SE Asia - other than maybe an Italian restaurant or something like that in the city.
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11 minutes ago, weinoo said:
I've been sadly having issues with Blue Ribbon (the one on Orchard). Not with the fish, but the rice has been terribly prepared.
As a matter of fact, on our last visit (within the last month) Significant Eater and I decided that the best way to use Blue Ribbon Izakaya (the one on Orchard) would be for their non-sushi stuff. Like we've always enjoyed their fried chicken, grilled collar, and other stuff from the kitchen. Ever since Toshi passed, I wonder whose running the show. And who the hell is making the rice - which is kinda important with sushi.
That's really sad. We've always gone to the OG Blue Ribbon Sushi in Soho. Their rice has always been really good - I think the rice is equally as important as the fish. The best rice I've ever had was always at Sushi Yasuda. We used to sit at the sushi bar in front of Yasuda-san and he would always say that, to him, the rice is the most important part of the sushi. He talked about when he was in Japan, he spent years as an apprentice - just making rice.
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16 minutes ago, Shelby said:
Yeah...I'm not saying it wasn't fresh...but maybe uni is something that needs to be like scooped from the water and on to your plate lol. It was ok. It was a big portion, but it was also dang expensive. Let's just say I didn't love it enough to spend that much again.
That's the problem with uni - it comes in a huge tray that is definitely not meant for 1 or two people! I once got one of those trays when we had a dinner party and I made a pasta with sea urchin sauce - like Le Bernardin or Marea. Expensive but delicious.
When we go to Blue Ribbon, we usually get a Hokkaido uni (it's similar to the regular uni most of which comes from CA (I think) but a little brinier) in a handroll as dessert! I want that uni-ness lingering in my sinuses for as long as possible!
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@liuzhou This is a bit off topic, but can you tell me how lychee is properly pronounced? I've always thought it was lee-chee, but I've heard many others call it 'ligh-chee'.
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2 minutes ago, Shelby said:
For the first time in way over a year and a half Ronnie went out of town on a two night fishing trip in Oklahoma. He drove....stayed in his own hotel room....fished with a buddy and the guide. We felt like it was safe. He came home with a HUGE amount of fish and had a really good time. Since I was relegated to stay home and baby sit--well furry baby sit--I informed him that I was ordering sushi from Goldbelly. Expensive. Yes. But I've been drooling for sushi during the whole pandemic and even before. Also, hopefully my mom is coming at the end of summer and I wanted to test it out and see if I liked it so I could order it again when mom is here. She loves sushi like I do, and like me, rarely gets to eat it. Everything was in great shape when it arrived. I didn't get pictures of it all. It comes with a sushi rolling mat--already have one but you couldn't elect to have them not send it, sushi rice, cute little bottle of tamari
Excellent wasabi, pickled ginger, little containers of sliced green onions and jalapeño, a really nice avocado, eel sauce and nori sheets.
Shrimp, salmon, hamachi
OH MAN this was good. Like butter. Sweet.
They include two crispy rice cakes to make their crispy rice appetizer--fry the cake in a bit of oil on both sides. Top with spicy tuna mix--which is also included. Top that with avocado slice, eel sauce and a hot pepper. Heavenly. Ignore my side inside out rolls. I should have stuck with the regular kind.
I also ordered salmon roe, and a container of spicy scallops. I ate sushi for two days straight.
OH and I really splurged and got some Uni. First time ever tasting it. .....not my favorite but it was ok.
Definitely going to do this again when mom comes. Minus the uni lol.
The evening Ronnie got home I made a salad and venison cheeseburger pizza
Next day I cleaned up the mountain of fish he brought home. Mostly bass. A few blue cats.
Had to fry some up for dinner
His greenhouse plants are making a bunch of cherry tomatoes now
Had to make ceviche last night along with RG beans and venison enchiladas
Nice - Blue Ribbon is really good and not stupid expensive like some sushi places are in NY nowadays. Where was the uni from? I love getting the Hokkaido uni. I haven't been there in over a year and a half because I don't think they have an outdoor dining setup. Once I feel comfortable enough and decide to take the plunge and eat indoors, Blue Ribbon Sushi will be one of the first stops. I can't wait to get their raw sweet shrimp, which comes with a 2nd course of the deep fried head.
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22 minutes ago, Shelby said:
I've never had super expensive caviar, but I've had some mildly expensive. SO good. I'm a purist. Just give me a spoon --I think they are supposed to be made out of Mother of Pearl. Blini and creme fresh for every third bite or so. Icy cold champagne.
I seem to be mentioning @kayba lot lately lol. But, she likes to take baby potato halves and spread caviar on top. They look delicious.
I don't think MoP is necessary - just something non-metallic as it can react with the caviar. I know you're never supposed to use silver - I don't know whether stainless steel is ok. Since we don't have any MoP spoons, we'll use either plastic spoons (classy) or maybe a porcelain soup spoon.
As for the champagne, I know exactly what do to with that. Definitely not ice cold, and served in a wine glass, rather than a flute - it brings out the aromas so much better.
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15 minutes ago, liuzhou said:
Many years ago, when I was working closely with the USSR*, I was regularly treated to caviar feasts, both in Moscow and London. It was always served with champagne - in Russia with Russian champagne (surprisingly good) and in London with the real French deal.
Also, caviar was nearly always served on its own or simply with blinis and sour cream. It is not something you want to complicate. Caviar is a real prima donna and doesn't take well to being overshadowed.* No, I am not a spy, nor have I ever been a spy (which is exactly what a spy would say, I know). A bit more explanation here.
That story is fantastic... really moving. It does remind me of stories I've heard from my parents who traveled to the USSR many years ago - probably around the 70s? I'm not quite sure, but it was uncommon for Americans to travel there for tourism and while they were there, they had a mandatory guide that would meet them every morning and not leave them until back in their hotel at night. They were only allowed to go to approved places and approved restaurants. From what I remember, in general, the food was not very good, with the exception of water glasses filled with caviar at practically every meal that they would just eat with a spoon like you would ice cream.
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19 minutes ago, Margaret Pilgrim said:
I'd swap my share of caviar for your share of champagne. Such a cheap date.
hmmmm.... while I don't drink very often, Krug is maybe my favorite champagne so I think it's worth my once in a while!
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Recently we received this extremely generous gift:
The onion jam will go with some pate of some kind, that's a given. But I haven't had access to this much caviar, ever. Any ideas of good ways to use it?
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17 minutes ago, David Ross said:
Oh what I would give for a Mutton Satay!
Also note how they cut the meat for the satay - this is very common - rather than long flat strips like we commonly see in the US, it's small chunks - maybe 3/4" in diameter by 1" long threaded on the skewer. Makes for a juicier bite and easier to eat with chopsticks - you can use the chopsticks to slide each piece off the skewer onto the plate.
Or you can do it like this place did in Indonesia... this is goat (kambing) satay - it arrived already taken off of the skewer. They use like a thick, sweet soy sauce with chilli for dipping rather than a curry:
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17 minutes ago, David Ross said:
Oh what I would give for a Mutton Satay!
me too!!!!
3 minutes ago, weinoo said:In other words, it's nutton without mutton?
Chicken's got nuttin' on that mutton!
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Enablers, all of you!!! Just ordered a wild combo box... should arrive by the 25th...
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2 hours ago, David Ross said:
One of my favorites I'll be making this week is Satay with Red Curry Dipping Sauce. I love hot dogs and hamburgers on the backyard grill, and not a brisket cook, and I like seafood grilled, but I also tire of the same dishes all summer long. People love Satay and love putting their own skewers together. I do pork, beef and chicken and serve it with the sauce and a quick cucumber pickle with Thai bird chiles, rice vinegar, sugar, salt and cilantro.
One of my favorite types of satay are what you would find in Singapore... Most of the satay hawkers are muslim, so there is usually no pork but instead mutton, duck, chicken and beef are common. The marinade is a bit spicy, and the dipping suace is usually some type of curry with a bit of shrimp paste and coconut milk but it's no nearly as thick as yours - I could drink it like a soup!
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2 hours ago, sartoric said:
I’ve never grown it before, so haven’t had fresh turmeric to play with until now.
I’m going to try some drinks/teas tomorrow.
Here’s the colour difference between the freshly dried and ground, vs store bought on the right.
I use fresh turmeric in some Nyonya curries as part of the rempah - usually about a 1-2" piece.
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1 hour ago, Kerry Beal said:
I have a fair number of All-Clad pieces - all picked up cheaply - the first 3 were found at Rosehill Liquidation - someone had managed to scrub the black anodized coating off and they had been returned to the store where they were purchased - 3 pieces for $10 a piece. They work just fine!
This 8 quart has been doing yeoman service for quite a number of years.
The one Emeril piece I have is a tiny saucier pan which is adequate - but no where near as nice as another I found for a couple of bucks later. But I do prefer the pour spout on it over the other which doesn't have one. And I still have a number of the Biro pans that we picked up at a liquidation place in Sudbury - can't recall what we paid but it wasn't more than $100 for an 8 piece collection.
Holy crap! How does one take off the anodized aluminum? It's not a coating, you'd actually have to sand off the plating!
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What to do with spot prawns
in Cooking
Posted
Yeah, this is similar to the Thai prep I talked about.