AlaMoi

I gave up fake parm in a can / packet in high school, last century.... you want parm? get a block, get a grater, make it so. (just bought an eBay old-new-stock style KA attachment with conical graters for 'larger' qtys....) fact: not everyone has a local fish monger with "real fish" fact: fake lobster is labeled as such fact: adulterated EVOO is less a problem in USA now, since the FDA got 'religion' - but in the EU all the laws they pass are not enforced by any entity and fake stuff abounds. keep in mind, there's a CA standard, a German standard and an Austria standard - and none of them agree on what is EVOO . . . fwiw . . . not even a good powder puff article for 2016 . . . imho frankly, anyone who ever though the green can of mystery powder was really cheese . . . oh dear, not sure what to say about that.

perhaps not . . . as eggs age the whites become less and less viscous. if you've ever dealt with 'really fresh eggs' - hen house required....- the whites are thick and cloudy. with age the white bit gives up their CO2 (that becomes the 'air sac') and become clear(er)

the EU is fixing to become an "all-car-derailment-train-wreck" every offended snowflake is having it's day. the package has a picture of an Alp? and that's unSwiss? having a picture of an Alp means "Made in CH?" my goodness the amount of packaging graphics that must be changed is staggering.... in USA, Barilla was forced to change it's packaging because it said "Italy's #1 Brand of Pasta" the package also clearly states "Made in USA with USA and imported ingredients." somehow this "misled" consumers into thinking it is made in Italy. the problem is not the packaging, the problem is the stupidity of USA 'misleads' some court just ruled that USA made cheese could be labeled / sold as "gruyere" because for some odd ball reason, the USA is not governed by EU law.... time to revisit the 'Champagne' issue . . .

could be . . . I'm sure you've experienced the little bit of raw white that insists on jumping into the bowl with the yolk, when separating. perhaps that little bit of white makes life difficult down the line? and perhaps 'setting' the white ensures a clean separation? and just to be sure the ThriftDrift gods are appeased . . . making a souffle there's always a couple yolks left over . . . I put them in a bowl of water, thence into the oven with the souffle - watch the timing - but it's basically s.v. egg yoke nuggets. really good stuff - keeps the cook happy . . .

raw oysters is a bit like liver&onion. there's people who do, and people who don't . . . I was pleasantly surprised at the 'oyster event' (above) - the cold water oysters seem firmer, crisper and with a more pleasant saltiness. the problem is memorizing all the different types so one knows what to prefer . . . our church did a ham&oyster dinner fund raiser - we've moved since, so I had to 'recreate'.... corn breaded oysters, country ham, slaw and limas....

our son in law grew up in a very conservative Jewish family. as the "cook" I plan stuff that is kosher . . . we like him, no reason to 'insult' his beliefs.... I do a mean pizza , , , with turkey pepperoni - actually we don't really see a difference. but, come breakfast . . . pork bacon is his one weakness. I don't cook it and cause temptation . . . he asks about . . . . do not live in a glass house if you are prone to stone throwing . . . . years back regularly did lunch at a ultra observant deli - separate rooms, separate menus, different colored plates, different flatware - they were very serious about keeping kosher.... and it all tasted great!

oh, no! not gonna' think about it! our fridge freezer overfloweth and the chest freezer requires a computerized inventory . . . one (sigh) day I should do the 'learn to shuck' thing. our fish monger does 'dinner&education' events and we attended the oyster bash. the point was to demonstrate the differences between various oyster types . . . including ! differences in 'shucking same' most offering were raw on the half-shell - and indeed fascinating , , , example: oyster seed from the Chesapeake, sent to upper NE/Canada , , same oyster, different environmental conditions - noticeable taste differences . . . as soon as I learn to walk&prep 0-Rockefeller I may opt to refine my . . . whatever . . . I grew up on the Delaware Bay, but cousins were on the Chesapeake side . . . they'd snag an oyster and within seconds, , , shucked and slurped it right on the row boat . . . that's me in the back poling with the oar....

well, I saddled up my steed and sharpened my lance . . . . because local places (including "seafood specialty houses") don't make anything near tasty compared to "historicals" - so I'm gonna' knock over a few windmills enroute to making my own. I've gotten some really good seafood dishes locally - most recently a heap of mussels that were spectacular. but I think the northern adaptation for oyster Rockefeller has gone astray.... also going to try the watercress idea - sounds fascinating . . . need to round up some pernod - and check the dates on the shucked oysters . . . they always have them, but sometimes the best by date is a bit short for two. seafood is the one area where I'm much more observant of "best by" dates....

I wonder if cheese is a 'nawthan' adaptation...?

for those blankity-blank clear plastic welded together in 20 places . . . kitchen shears. I don't even try anymore - cut, snip - whatever....

happen to have a Costco boneless ribeye thawing . . . 406g / 14.32 ounces - a very generous size.... this is for two, at our house...

hmmm. me and some water bottles have had our battles . . . so I went to the shop and . . .

wow! good finds there - many thanks! the usual&customary recipes are just spinach+breadcrumbs+Parmesan - curiously these 'originals' make no use of any cheese.... the recipes are quite similar - I'm looking forward to trying these.

anyone do home kitchen oyster Rockefeller? it's one of my fav appetizers - the "recipe" is dead simple... oyster+spinach+bread crumb+parm . . . well, sounds simple but some are so much better than others. seasoning? I bought some stainless steel "shells" I can get fresh shucked oysters by the pint - Chesapeake Bay stuff - the real deal . . . about 20 oysters per pint. for the bread crumb I'm think pan browned panko&butter; parm is box gratered off a chunk - no green jug junk... first bake to set, then broil to melt. any input ideas as to technique / seasonings / other appreciated!

thanks - copied to my salads folder!

that looks quite nice - could you list out the ingredients please - some stuff I can identify - but others . . .

can you share your technique, please? are you dealing with the vacuum packed slices on a foil board, or something 'freshly sliced?' a upper-end supermarket has a super-deli where I go when I want 'the good stuff' - they thin slice stuff like speck and prosciutto/Spanish jamon "live to order" and use plastic sheets between layers - so there is no such thing as problem separating . . .

DW did a pimento cheese sandwich, the left overs were looking for a home . . . normally not an add. I spend my summers on the Delaware Bay - the Del side was less commercially fished and we would get a bushel/2 of mega-crabs in about 30 minutes... had relatives in the Salisbury/Mardela Spring area - altho we ate more oyster than crab when visiting....

(long story . . . cryptic version . . . ) my grandmother would make buckwheat pancakes for the grandkids over holiday gatherings = 5 children+their kids . . . recently had a "gathering of cousins" (aka the grandkids) so I made a buckwheat starter for "the breakfast party" buckwheat pancakes - vs. the yeast option(s). with homemade butter and (the 'as it was then . . ') blackstrap molasses on offer, real maple syrup for the less inclined.... multiple requests for 'another stack' were registered . . . creating your own starter is amazing simple - flour and water plus 8 days and you're good to go. I must admit I was a little leery, but it was simple, and turned out super great. can post the directions if anyone wants . . .

that's about the only option - thin down the sauce to the consistency you want - you'll wind up with "extra" sauce.

absolutely on the less is more side.... I've tried so many recipes with mayo-and-beyond.... it's ridiculous. I use lump crab meat - for two,,, one pound - I separate about 1/2 of that for chopping and dicing. the variation of "chunk size" is in my experience very important for "holding" the crab cake together. all big chunks - they fall apart.... using one beaten egg per pound - salt+pepper+Old Bay formed in a ring, looks like (with pimento...):

next go-round I'll try more time on the counter . . maybe in 10 minute intervals to see if there's a "magic spot" . . .

"Just shred/chop it and go on." oh . . . I got that part down pat . . .

for clarity: this is concerning the customary supermarket varieties of "smoked salmon" that is pre-sliced in vacuum packs. (as opposed to smoked whole pieces....) we like thin sliced smoked salmon as an accent for various dishes/salads/etc - along with the neo-classical eggs Benedict with salmon vs. Canadian bacon.... the preference is for a "Nova" style - cured with a light smoke. not so fond of heavy smoked stuff. "traditional" lox - cured, no smoke,,,, is not out of the question. seems Nova style has divorced itself from its "Nova Scotia" roots and is done with all the Pacific/Atlantic/Nordic/Scottish/farmed/wild caught salmon family now.... we also do gravlox but that more for oeuvres. but anyway - here's the issue: getting those vacuum packed yummy thin slices apart!! any tips/ideas/tricks . . . ? tried cold, tried allowed to warm a bit. used dull side of a knife/buter knife, metal offset spatula, fingers, fork&fingers . . . the thin slices tear apart - which...buried under an egg,, an assembly of little pieces is not an issue. for other purposes something more pretty would be nice.... prepping for two, DIY slicing from a whole side is more salmon than we will consume prior to fossilization... considered it; I can get super fresh beady eyed pink gilled "whole salmon" from a local fish monger . . perhaps cure/smoke half, freeze the other half for salmon dinner? any supply of unsliced 3-4 ounce chunks?

nada clue - Carbon Off is super powerful - however they "manage" that. spray on, wait, rinse off. smells a lot like lye oven cleaners -