melkor

Erm, don't ya have an oven? I hear they work pretty well for baking things...

I'm not sure how 'correct' that recipe is, it isn't fermented and it uses corn syrup...

This guy? http://jnonline.us/main.asp?SectionID=3&Su...&ArticleID=3561

Yup. Do what he says.

The texture sort of goes to hell the longer it sits in the lime juice. Why not bring the fish in a separate container and assemble the ceviche a little while before you eat it?

So, shouldn't Shaw head down to the Union Square Greenmarket and get himself some of these tomatoes he's having such difficulty finding?

It's not a "crap tomatoes, go to Jersey" theory - it's a "crap ingredient, shop elsewhere" theory.

Of course weather plays a part, but it's wildly inaccurate to say that there are no good tomatoes available in NYC. Like most things, where you get your ingredients makes a huge difference.

I'm guessing you're just getting some crap tomatoes. Hop over to Jersey, they've got good tomatoes over there...

Ya know... Chicago has a whole slew of places that do a good job with raw fish...

You're talking about California? I lived in San Francisco for more than 20 years and never noticed that the "best" seafood restaurants served it. It's popular, naturally, at Mexican and South American restaurants, but that's all that I saw. And I've never heard anyone claim it was Italian. ← I'd argue that raw fish rather than ceviche is a San Francisco institution, mostly because of the easy access to high quality fish. What seafood restaurants in SF are any good and don't have a raw fish item on the menu? Italians have long had crudo, I'd imagine that is what Dave Hatfield is referring to... Incanto and others have been serving it for years. There's even a great taco truck in Watsonville in a gas station parking lot that serves a seriously good ceviche de pescado for a buck and change a plate.

I 'confit' tuna to use instead of the stuff in cans, using fresh pacific albacore. Water-poached tuna doesn't sound all that appealing, then again I only use this stuff for sandwiches and salads.

I'd just add that you'll want to put the tuna on some sort of rack (or veg) in the oil to keep it from poaching in the liquid the fish will give off as it cooks. You'll probably also want to cool the fish in the fat. The only use I've found for the used cooking oil is to make a fishy mayonnaise and use it in tuna sammiches.

The owner of Cookin'/lady refered to in a previous post. ← Is she actually mean to people who aren't from pac heights and the marina?

There are good people working at nearly every business. You say Williams-Sonoma, Bed Bath and Beyond, Linens and Things are the competition... that does seem to be accurate from what I've seen. Some (many) of us aren't looking for Linens and Things level cooking gear. Sur La Table has it's place - I've bought a number of things there, but that doesn't change the fact that it's a lifestyle store. You don't need to look farther than the giant barbecue display in every store to see that is the case.

Yes. They've got some of their stuff available in an online store - I think the rest of it is available by phone. The number is on their website.

I wouldn't think Mitsuwa and H Mart would be interchangeable. The Korean grocery I shop at has very little overlap with the Japanese market I frequent.

Just wait until the Bobby Flay endorses the Wine Clip...

I honestly don't know anyone who has been to postrio in the past five years. I don't know if it's past its prime, but it certainly isn't a place people are rushing to visit.

The 30 minute mozzarella always seems to come out like that. It's a good way to get people to cook more from scratch. I've had good luck making things like gloppy American style lasagna with everything from scratch - mozzarella, pasta, sauce, ricotta, etc with friends who buy frozen heat-n-serve lasagna. When they make the same dish again at home it takes half as long as is almost as good since they're using dried pasta, sauce from a jar, etc. Going a little overboard really seems to help show that regular home style cooking isn't difficult at all. That said, I wouldn't waste the milk the milkman delivers on 30 minute plastic-mozzarella even if it took 30 seconds to make.

That stuff is horrible. It seems to be made with equal parts plastic and wax with a little chocolate flavoring and artificial coloring added. ← Yes I agree, but hardly anyone else does! You cannot talk sense to most. I guess it is like Hershey's- plastic chocolate loved by most Americans! It is connected to childhood memories!! ← I always think of Hersey's as more a mix of wax and chalk..

It undoubtedly isn't that sharp. Just learn to use some water stones and you'll be all set. The Korin knife sharpening video is a good place to start. ← I will, but I don't know what you mean: "It undoubtedly isn't that sharp." It's quite sharp. ← It's got the factory edge on it - there's just no way Shun is putting as sharp an edge on that blade as it can take.

That stuff is horrible. It seems to be made with equal parts plastic and wax with a little chocolate flavoring and artificial coloring added.

I'd agree with that. But, it does do a good job of making the broth you already screwed up by over salting taste a bit like potato.

Doesn't it sort of depend what type of 'fine food' you're looking for?