scubadoo97

recently did salmon with the Nobu's miso glaze. The sweet/salty glaze went very well with the rich salmon.

I've made slaw a couple of times in the last week. I had made oven braise chuck with BBQ sauce. Didn't want to offend and call it BBQ What better to serve than a nice slaw. For these types I like a mayo based slaw.

Wildly better is right. I ground 5lbs of raw horseradish root and 2 large raw beets in mine recently without a problem. Glad you enjoying your new grinder Chris and the sausage looks amazing.

The more correct spelling is Mu'jedarra if you look it up for a recipe

Rebecca, I've made m'jeddra a couple of times in the last month. Once for a dinner party with people we traveled to Israel with last year. My aunts commented on how that was the cheapest thing you could serve but oh is it good. Onions are the most expensive part (not so cheap any more) of the dish and like you I brown a boat load of onions. What I've been doing is frying the rice in the oil from the onions along with a lot of caramelized onions before dumping the cooked lentils and water into the rice. The flavor of the onions and the onion oil is the best. Those fried ones for the top are heaven as well.

You did good Rebecca. Your daughter sounds like a wonderful person. Apples don't fall far from the tree you know.

Like the Twinkies idea. You could fry thin slices of apple or other hard fruit as you would potato chips for the fish and chips or there are quite a few recipes on the net for fried fruit. You could even serve the cut apple, pear or I like jicama raw cut into sticks to resemble fries. Dusted with spices like cinnamon or other things to give it a darker hue as if it was fried. Plantains would be a good choice as well for a fried fruit. They Caramelize so well

The doughnuts just sound disgusting but wonder if it was topped with foie would it be any less fattening

Loud like ear protection loud. My ears would ring after use without protection.

Chris this is the one I have or very close. It is a Tasin TS-108 which is listed at 1200 watts but virtually the same. I think mine was around $100 off ebay. Works well but very loud or at least mine is. I think Tasin a Korean Co. makes all of these that have that body.

Bob, you mirror my own feelings. It certainly is a matter of personal taste and preference. I rarely go out for steak and I have to be bored with a menu to order the fillet. When we do go out for steak at one of the better known steak places I assume I'm getting better than choice beef since I've read that most all of the prime beef goes to restaurants. We make steaks at home on occasion and I don't find the steaks at the restaurants to be 3 X as good as I make at home so would be hard pressed to buy dry aged prime NY strip at $53/lb + shipping or $42/lb not aged. I look at it as why spend that much when I can go out and get served a steak for around the same price or less and not have to do the dishes. So what do they serve at places like Ruth Chris?

Also like to add the radish family and kohlrabi to the list

Katie mine is packed and ready to go. I have 6 lbs of horseradish that I made for our two large Seders. I use a couple of raw beets to give it color. We will be driving over the causeway to Tampa as usual to connect with the every growing family. Everyone really loves the horseradish strong. In addition to the horseradish the baton has been pass unto me to lead the service. Fun having to keep 40-60 people in line for the hour long service. Happy Passover to all

I had a reaction to crab and had a body rash and bad hand itching. I can eat shrimp, lobster and all mollusks that I know of without reaction. I am temped to try fresh crab since my reaction involved Phillips canned crab but too scared that any further reaction my make me more sensitive and the thought of cross sensitivity really scares me.

T They know it's not white tuna. More marketing like Chilean Sea Bass I guess. Even the market where I buy the escolar calls it white tuna.

Mine is made from dried dates that have been cooked in water to soften then pressed through a sieve. This is seasoned with a little cinnamon and a dash of sweet kosher wine

Thanks for the warning. Ah escolar, the fish with many names. I had cooked escolar at a restaurant which called it butter fish and then at a sushi restaurant where it was called white tuna. No warnings given at either restaurant. I had done some research on escolar and knew what to look at for. Never had any ill effects.

RedRum, (I get flash backs of The Shining), check if there are Asian markets in your area. The little one by me has sushi grade tuna, salmon, tilapia, escolar, mackrel, and hamachi as well as octopus. All frozen. The tuna is nearly as good as what I get at local sushi restaurants. Once I have gotten a piece of tuna that had more connective tissue than I wanted but usually it is very clean. I have had the tuna, escolar and octopus and all were very good. FDA requires all fish to be eaten raw to be frozen excpet tuna to kill parasites.

Thanks for the advice Bob. Your knowledge is always appreciated. I am using an EdgePro so I had the blade taped but did not attempt to run a stone flat against the blade. I was suprised that the front bevel was about 20* on the EdgePro. A little steeper than expected but it does have a very wide bevel on the front side. I did use a more acute angle to just lightly remove the burr on the back side. Compared to my German knife this took considerably longer to raise a burr. And yes the advice from Korin was to not cut a bevel on the back but just remove the burr. They didn't say how.

Toufas I have a Tojiro DP Honesuki 150mm. Great boning knife. It is as close to a true single beveled knife as you will see. I would estimate it is as 90/10 or 95/5. I sent a message to the people at Korin on sharpening it and they suggested that in sharpening it to just sharpen the front side till you get a burr then lightly remove it off the back side but don't put an angle on the back side. The knife was still sharp but I was in a sharpening mood last week and put steel to stone. Just boned out a bunch of chicken thighs. What a joy to use for jobs like that.

The Hiromoto HCs are gone for the most part. Place an order last night for a 210 and a petty. Called them this morning to complete the order and was told both were out of stock. Not to be restocked. They had a 300mm, way to big and a 180mm which would be small for me. NS-10 stainless still very much available.

I come from a big family and hugging and kissing both my male and female cousins is the norm. I really don't take offense to being touched as long as it's in a sincere friendly way. In our area we once had a little Japanese restaurant that was called Heidi's HideAway. A little hole in the wall place where Heidi this little Japanese lady was the owner and chef. No sushi or high end just Japanese home cooking. Heidi did not have desserts on the menu. After dinner she would come around to your table and give each patron a back massage. She used a type of pressure point massage that I really hated. To this day I really don't like massages at all.

I should add that the rice and meat is raw before freezing.

double post

I've never seen olives that fizzed but the kimchi that is sold in the supermarket does and it says so on the label.