Jump to content

lochaven

participating member
 View Profile  See their activity

  • Posts

    75

  • Joined

  • Last visited

 Content Type 

Posts posted by lochaven

    Biggest little Japanese restaurant in Texas.

    in Texas: Dining

    Posted

    Hayashi is located in Cameron a small town in Central Texas. We spend long weekends and holidays at our cabin located near here. We had passed this place by for about a year before deciding to stop and were very surprised. A very good restaurant opened by a retired chef who operated a restaurant in Houston. He moved out here, opened this place, and enjoys cooking great food for locals. Yesterday we enjoyed a 10 course dinner which most items were off menu. Two hours, saki and great company resulted in a memorable evening. We actually live about 150 miles from here, but always come by his restaurant when we're out here. Lighting in the restaurant was low and not the best for pictures but great for the ambiance. Also, as soon as we walked in they threw a CD in the player with 40's 50's japanese music. It was great.

    Just general descriptions with each pic, but be sure everything was fresh, complex in flavors, and beautiful to look at.

    A rolled tamago sheet around a cooked white fish and nori. Notice the tiny broccoli floret on the ginger made into a flower.

    A deep fried fish mousse coated, with strip of nori. The green decoration is made from cucumber skin in addition to the sculptured tomato.

    Shrimp and vegetable tempura. Delicious as always.

    Sashimi of tuna, salmon, yellowtail and snapper.

    A soup in an orange warmed by a small flame at table to infuse the broth with orange flavor.

    Opened.

    A snapper croquet with a fish foam and a five-spice reduction.

    A dashi broth based soup. With boiled daikon and a pork dumpling.

    Called a Flower Sushi, very tender cabbage leaves surounds the rice noodles embedded with smoked, tamago and a prepared mayonnaise.

    Finally, a fruit bowl with apples, cantaloup, grapefruit and those green things which I can't remember as we were so full. The meal was accompanied by saki and hot green tea throughout. One of those special things in life for a foodie.

    Cooking Chicken for Chicken Salad

    in Cooking

    Posted

    I make chicken salad often and have always thought poaching lends much more to the traditional flavor I grew up with. Besides, I think a roast chicken is pretty close to perfection, so I prefer to keep these flavors separate and apart. It all depends on what you prefer.

    Cook-Off 61: Gels, Jell-O and Aspic

    in Cooking

    Posted

    David:

    Just stumbled on this thread and immediately thought of the Knox book, glad to see you mention it later in the thread.

    I've been using this book for about 30 years (yes, I started very young, lol) and have tried many things from the aspics, salads and to some of the pies to include:

    Lemon Chiffon Pie

    Tomato Aspic

    Cranberry Souffle Salad

    Golden Salad

    Tuna Mold

    Nesselrode Chiffon Pie

    Have been happy with all of them. One interesting thing, the taste and flavors of the final outcome always remind me that these flavor combinations are unique to these dishes and a refreshing change from today's everyday cooking.

    Thanks for the inspiration and maybe time to bring this old book out again.

    Tripe: Preparing, Cooking

    in Cooking

    Posted

    Joel:

    Thanks for posting the Tripe Club site.

    I've also seen an old Julia show where she cooks tripe. Most of my friends recoil at the site of menudo, which I like.

    Then you have my brother who gags at the smell of bananas -- go figure.

    Hey Dick: So which sites have more knowledgeable individuals on the internet ???

    Dinner! 2012

    in Cooking

    Posted · Edited by lochaven (log)

    7588664790_59c0e3648d_z.jpg

    Oven-roasted mussels and heirloom tomatoes, with poached farm egg and sucrine lettuce

    Please tell me I'm not the only one seeing a Picasso here!

    Dinner! 2012

    in Cooking

    Posted

    A very busy Spring and Summer and finally able to get in here again. As it has been said before, great inspiration from everyone, from prep to photos. To add to the great seafood above, last night's dinner.

    Broiled Copper River Sockeye with tarragon reduction, stuffed tomato (with a bit of pico de gallo and panko), and almost the star of the dish, roasted thyme potatoes in duck fat. Great salmon can certainly take all these flavors well.

    20120602_191934.jpg

    The roasted potatoes.

    20120602_185343.jpg

    Dinner! 2012

    in Cooking

    Posted

    Exactly -- cold shrimpy soup...couldn't have described it better. I also added plenty of chopped cilantro, as I am on the cilantro side. These come in all forms in Mexico and now in most places here and go by the name of Campechanas. They can be a mixture of seafood, oysters or shrimp and all are very good.

    They are perfect on a hot summer evening for pool parties. Just serve well chilled in non-glass cups as appetizers with beer. I've also done this with gazpacho.

    Dinner! 2012

    in Cooking

    Posted · Edited by lochaven (log)

    Simple dinner from a couple of evenings ago. Shrimp night, that cocktail is one of my all time favorites (Non-alcoholic). Manhattan is the other. :rolleyes:

    Mise, also added grated horseradish.

    20120305_175545.jpg

    Shrimp Cocktail.

    20120305_184715.jpg

    The Grill.

    20120305_190551.jpg

    "Shocking" Dulce de Leche

    in Pastry & Baking

    Posted

    My mother used to make it when I was very young in the early 60's, and she always used goat's milk from the only household with goats in the neighborhood. I'm not sure if in combination with regular milk or all goat's milk. I agree with Andie... above, it contributes to the flavor as I remember it having a very deep flavor and oh so good. :smile:

×
×
  • Create New...