Bond Girl
-
Posts
1,638 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Bond Girl
-
-
Tonight-Morrocan spiced bean stew. I got some yellow Indian woman left from Rancho Gordo and made it into a huge pot of stew and this should carry me for a few nights.
Last night-Skate in brown butter with artichoke hearts dressed in meyer's lemon confit. The fishmonger at Union Square Greenmarket finally returned! I could resist fresh skate and the Artichoke hearts have been marinating in my fridge for a half a week, so it just became my side dish.
Thursday night-spiced cauliflower with potatoes on basmati rice. I got a head of cauliflower from whole foods and some left over potatoes from my soup the other day. Basmati rice was made in a rice cooker.
-
I'm with Sam here. Ordered a Souss...probably get here much later than it says on the UPS tracking info.
-
That really looks fantastic, even for a non-chicken eater like me. Since Spring is coming I can get shad and shad roes....will look to see what I can cook up in a tagine.
-
Paula, just to divert this thread a bit. Can you elaborate on how tagine is used in cooking fish and vegetables? For a fish tagine, do you slow cook it, or is it a much faster process than say lam or chicken? do you create a stew first then put the fish in? Can the whole thing be made on a gas stove top or does it have to go in the oven? I don't own a tagine right now, but this thread is really inspiring me to get one.
-
Koi. The fish looks and smell like it's been hanging around for ages. Two Boots-where the French Fries are soggy and the cat fish practically raw.
-
Johnny, these are wonderful pictures. I am very envious that you get to have such great sea food. Keep it coming!
-
Blanche them quickly (to retain the color) and sautee them in sweet butter with a bit of salt and pepper. But if you want restaurant grade taste, you maight want to do them separately and them put them together in the end.
-
I will be in New Orleans for a conference that overlapp with Jazz Fest this year, dates are 4/27 to 4/30. Are there any places that I must visit? I had eaten at NoLa a few years ago, but was not very impressed, and am looking for other alternatives.
-
As a sugar fiend, I must admit to loving the cupcake at magnolia. In fact, I'll even confess to having stood in line that stretched around the block to get a taste of that icing during PMS blues. Sure, it's yucky and pastey tasting, but who cares? It gives me the jolt that I wanted when I am feeling like a bitch on wheels and nothing else in the world will do.
-
Had dinner in Wish last friday night. The service was fantastic the food was creative enough although much of it not work. I started with a spicy crab nepolean that was okay but not great. The lumps of crab meat was coated in a green avocado mix, you can hardly taste the spices, and sitting on pieces of fried won ton wrappers. Overall the dish lacked depth and one can easily be bored after a while. The plating however was very pretty. Next up was a malin served in truffle oil with soy broth and bok choy. Once again, A for creativity and C for results. The Marlin was hard and dense to bite and did not go well with the rest of the dish. I would like to see the marlin braised to a more luxurious tenderness or a different fish used here. Although there was a lovely balance of the truffle (albeit a bit synthetic), soy and the greeness of bok choy. Dessert was a complete bust. The tea infused tres leche cake seemed to blundered through the whole thing. The chantilly cream lacked finess, the ice cream was fine, but come on, how hard is it to make ice icream? Wish has a lot of potentials, it simply needs time to develope them.
-
Thanks Robyn! I will get hotel to make reservation for me This weekend.
-
Without changing your recipes too much, In would leave out the acid also I would put in as little liquid as possible because the fish releases some liquid when it's cooked. Go with a bit of butter or olive oil and some herbs (I like a combination of leeks with shallots and fennel or star annise).
I've never done papillote straight in the oven. I always heat it up with a little oil in the pan first than stick it in the oven.
-
My taiwanese parents never grew out of Joong even though they've been living here for more than 30 years. Are you looking for a recipe for the Joong or just the sauce ( I think you can buy that in a bottle in Flushing but I can ask my aunt on how to make that since mom is a bad cook). Both are pretty easy if ypu have access to chinese food stores and a good supply of bamboo leaves.
-
Okay, will check out Tulala and stop by Joes for some stone crabs, any other recs? Will be in SoBe this weekend.
-
The ex-insignificant other used to steam them in a bamboo steamer and serve it with a mixture of miso and soy sauce.
-
Having battled a whole winter of knee deep snow and slush, I finally got a weekend to bask in the lovely Floridean Sun. I'm staying at The Hotel in South Beach, so I'll probably end up eating at Wish one of the nights, even though I've never really had a great meal there. Acceptable but not great.
Are there any Miami places that I should not miss? I'll definitely be visiting Cafe Versailles at least once (love that cuban food), I've been to Azul which is fantastic and I heard that Casa Tua is very nice though I've not been. Any thoughts or recommendations? Also any Florida eGulleters who wishes to join me for a drink or dinner please PM me.
-
In this country, the food poisoning tend to be some what bacteria related so you guys are probably right not to get too crazed about germs. In the case of my food poisoning, the culprit was actually a parasite that decided to take up resident in my intestines. What's even worse was, even though they were able to fly me to a very well equipped hospital, it took the doctors several weeks to identify the parasite in question. So, I think it is sometimes wise to be a bit more careful when traveling.
-
Well, that's a very fair answer. I had posted my next (cafeteria) message before you even replied. I would say that you and I are at opposite ends of the scale on this issue.
Most likely. Actually, your cafeteria story makes me just now understand why buffets suggest you get fresh plates every time you go up, I always thought it was odd, as the food is going from serving dish to plate, not vice versa. I always kinda though buffets did it just to track how much you were eating so they could kick you out if you had been there for a while...
Nullo, I guess you never had food poisoning...not the wussy kind od food poisoning that leaves your system in a day or two, but the bad ass kind that attacks your whole system and put you in a hospital for weeks while doctors stand around and scratch their heads.
I used to have the exact same attitude like you and even think that it's the dirt that makes the street food in places like Vietnam taste better. After a near brush with death and many weeks of liquid diet as a result, I now give the "emerging market travel safety" speech to all my friends.
-
Wild Edibles is one of the "haute" seafood places in NYC. You can get all sorts of stuff from baby octopus to sweet Maine shrimps there. I believe they may even supply to some restaurants in the New York area.
-
There was a wonderful article in Gourmet magazine about this two or three months ago. You have to look for it but the woman featured in the article actually said that the $20 wok works better than most $200 versions.
-
Very wisely said, Mr. Solomon.
-
I think my tolerance level varies from one place to another. At a place like Wild Edibles where they pride themselves on having pristine, top quality products, with higher price points, I expected a certain degree of cleaniless. At a street market in southeast Asia, all bets are off.
-
While strolling through Grand Central Station the other day, I decided to get a piece of skate from Wild Edibles in the food market. The woman behind the counter picked up my skate (no gloves), puts it on the scale (no paper or plastic in between the fish and the scale) tells me how much is it, and dropped it a plastic bag and tells me to pick it up at the register.
I said: "Okay, put that piece of fish in the trash and get me another one. This time please put a piece of paper or drop it into a plastic bag before you put it one the scale. And, please wear gloves when touching the fish."
The woman: "We clean the scale frequently. At least two or three times a day.'
Me: "That's not the point. If one of your fish has a bacteria issue, you are not containing it."
The woman: " They all swim in the same ocean."
Me: "Are you telling me that your arctic char and your octopus came from the same ocean?"
The Woman: "It's allowed because they are all fish. It's not a health code problem is they are all fish and cut up on the same counter."
I lost my patience at that point. It was a lovely piece of Skate but not enough for me to risk food poisoning. Most people would have taken the skate, cooked it, and enjoyed it without all that fuss. Being a food person, probably made me less tolerant of unhealthy food practices.
So, what is your tolerance level? Do you have the gut of rasputin? Or, the delicate consitution of a neurotic? What won't you eat under any circumstances and what would induce you to eat at your own risk?
-
My husband won't eat beef, pork, or chicken unless it's organic. Since we don't live anywhere near a grocery that carries such meat, we mainly eat vegetarian or fish. I want to just buy a damn roast at my local store and brown it and braise it into an meltingly tender beefy explosion...Grrr. Other than that he's great and willing to try anything I cook.
What's wrong with that?
I am the guilty party in my relationship. My insignificant other continues to frown on the rare instances that he is across the dinner table from me (it has happened twice in 2 years of dating). He tells me that he hates it when I am too critical.
Moroccan Tagine Cooking
in Middle East & Africa: Cooking & Baking
Posted
Paula, thanks for posting the recipes. I am so enjoying this thread.