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chefmd

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Everything posted by chefmd

  1. Can you please provide the link to the recipe? Thanks
  2. Thanks rotuts. I will definitely use ginger, scallions etc. next time. My husband will like that. He is a cautious fish eater and will appreciate aromatics. The bonus of this preparation was few little bits and pieces left on carcass that I enjoyed this morning. Liquid that accumulated in the dish became a fish jelly and I love that texture.
  3. chefmd

    Fat: The sixth taste?

    Jennifer McLagan is mentioning fat as a taste several times in her book Bitter that I am currently reading. Not sure if she mentioned it in her book Fat, need to go back to it and review. I would think that fat is more of a mouthfeel than a taste but one can argue that mouthfeel is related to taste. I was eating something the other day and noted that it tasted too fatty, it was some type of savory pastry that was deep fried. Foie gras comes to mind as an example of fat that you can taste althoug I am sure that there is a lot more that one is tasting in foie. Butter on toast tastes luxuriously fatty. Stock that is boiled fast so fat emulsifies, tastes different from French style slowly simmered stock wtih fat removed after chilling. OK, must go and do some extensive testing now...
  4. Steam 210 degrees. I assume that it is black sea bass, bought it at Good Fortune oriental grocery store and labeling simply said bass. It looked and smelled super fresh, eyes were clear. Paid 5.39 for it (3.99 a pound).
  5. Whole bass cooked at steam function for 30 minutes. Amazingly tender, was falling off the bones.
  6. chefmd

    Powdered Mushrooms

    Salt content? I would be asking about MSG.
  7. Spiralized celery route remoulade. Finally I had a chance to play with spiralizer, it was so much fun.
  8. Three blade spralizer is on sale in Wiliams Sonoma stores (they have extra 20% off clearance this weekend) for 24 dollars, they only had red but I got it anyway after reading through this thread. I happen to have celeriac in the fridge, was thinking about making remoulade, now will have to make it with spiralizer and also will make celery noodles per Franci's post. Looks like a lot of fun.
  9. chefmd

    Dinner 2014 (Part 7)

    Inspired by Anna N post in lunch thread. Duck rilletes with home made bread and Maldon salt. This is New Year duck that keeps on giving.
  10. chefmd

    Dinner 2014 (Part 7)

    Fried rice made with left over duck from Thai restaurant. Super yellow eggs came from a friend who has chicikens in her suburban home!
  11. chefmd

    Dinner 2014 (Part 7)

    Live scallop with uni and white miso sauce.
  12. Thanks everyone. I will keep applying pressure to my vac sealer until it dies. After that, VP with oil pump it is. It will have to live on the floor somewhere. May be in guest bedroom closet.
  13. Thank you rotuts. How does one fiddle with lid until it is square? It seems to be pretty rigid. What is the advantage of oil vs dry pump? I bought VP112 because it was the cheapest and also it fit on top of my refrigerator. I found VP 215 on line for 849.
  14. So it will work if I apply huge amount of pressure, like my whole weight to the lid. My previous lid had to be pushed down gently too but nothing like this one. Not sure how long the new lid will last. May have to simply buy a new one. Which chamber sealer in the lower price range is considered to be the best for home use? Sous vide couple times a week or so.
  15. I had to replace the lid (cracked) on VP112 and now it does not pull vacuum. Any ideas what to do?
  16. chefmd

    Christmas 2014

    And Chinease dim sum on Christmas Day in Mark's Duck House including yummy chicken feet
  17. chefmd

    Christmas 2014

    International Christmas Eve dinner. Russian beet salad wtih pickles. Asian inspired tuna tartar. Slow roasted duck and duck fat potatoes.
  18. chefmd

    Dinner 2014 (Part 7)

    Skate cheecks with maitake mushrooms and quinoa. Skate tasted almost like scallops.
  19. Rack of lamb cooked at 140 degrees steam for about an hour, seared in cast iron pan after that. Served with flash seared maitake mushrooms.
  20. Padma's prank upset me. Fish on the floor? Really? What a lack of respect for food. Overall this was one of better episodes since they could cook with nice ingredients and be creative.
  21. Love your faucet. Is it your home kitchen?
  22. I use cloth napkins except for very large parties. Hate to create waste and also it is so much pleasant to touch cloth. Have them in different colors. Lighter color ones sadly stain fast but DH and I do not mind using them when it is just the two of us. I bought a bunch of very high quality napkins couple of years ago from Sur La Table when they discontinued that particular line and luckily they were dark. When people visit for the first time, they are often amused that napkins are not paper which is suprising to me.
  23. There is promo code PC4SF that will give you free shipping.
  24. Cross posting from Cuisinart steam oven topic. Monkfish liver torchon with parsley salad and grilled persimmons.
  25. Monkfish liver torchon cooked at 160 degrees steam function for 20 minutes. It was about 1/4 pound total piece. After steaming texture was super delicate, very similar to foie gras. Served with parsley salad and grilled persimmon.
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