Owtahear
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Posts posted by Owtahear
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Corned Beef................
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On 12/28/2017 at 12:14 PM, Katie Meadow said:
Availability of live or fresh Dungeness crab is seasonal on the west coast. If you buy a dungeness crab in June or August or September you are buying frozen crab that has been defrosted, at least here in CA. Not that it can't be tasty, but it will not be quite as good and it may be expensive. Most people I know just don't eat Dungeness crab except in season. I don't know the parameters of the commercial season further north, but surely it does not extend into summer. When you buy cooked cracked crab it is worth asking where it comes from and whether it has been frozen or not. Best to buy from a reputable source that will answer those questions so at least you know what you are getting.
Crab season on the west coast varies according to numbers, quality and safely concerns, but in the past in CA it has typically opened in late November or early December. If memory serves, WA and other northern states open their seasons earlier; we used to get fresh crab over Thanksgiving weekend that was shipped down to the Bay Area before our local season opened. Until recent years there has almost always been fresh local crab by Xmas; eating crab on xmas day in Chinese restaurants is a fabulous tradition and a mob scene! Business must be hurting.
Many crab lovers agree that quality tends to go down by spring, even if the season is still open. The commercial season ends to give crabs time to recover their numbers for the next year. This year reasons for the shortage are murky. Quality, possible toxins from algal blooms, you name it. In WA state the suspension of the season seems to be about the amount of meat per crab as noted above. In OR there were reports of a toxin in a few crabs. Here in northern CA they are saying various unclear things about safety. Frustrating, definitely. The fact that the last few years have been so disappointing can't be just a coincidence.
That's interesting that you feel the quality goes down as the season goes on. Because with Blue Crabs, at least in Maryland, is usually May through October, and the crabs in September are considered the peak, most meat, sweetest. And in fact early season crabs, even live, are likely flown in from the Gulf and not local
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Yes. Pounded then dredged in flour.
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Veal Piccata
I love Veal Piccata. Probably too much. LOL
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I just discovered this on Netflix and binge watched over the past week or so. Wow. On one hand, the format is very similar to most of these shows (Top Chef, Chopped, even Iron Chef), the quality of the cooking and dishes just blew me away. Even Top Chef which gets some pretty high caliber talent couldn't touch this. I loved the fact there were little gimmicks, it was all about the food, the techniques, presentation.
It really also goes to highlight the difference between home cooks, decent restaurant chefs and then these folks, is not just talent and execution, but the ability to create on the fly, knowledge of ingredients and techniques and putting together dishes worthy of a Grant Achatz or Anna Sophie Pic to judge and enjoy.
Again, the quality of food just blew me away.
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And....braised short ribs over mashed potatoes and asparagus.
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Two types of Pizza. Detroit style and basic New Haven style.
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On 1/3/2020 at 1:22 PM, Duvel said:
More “linner” than dinner ... grazing through La Boqueria, the main market in Barcelona.
I skipped the tempting ham shop as I have quite some good stuff at home 😉
First stop: salted cod fritters - so fresh, so good ...
Then ... some freshly shucked oysters:
... aaand a couple of pristine sea urchins, just opened. My wife had to drag me away from there !
My son was not to enthusiastic, so we had to get something “real” for him. He wanted octopus, therefore ...
I prefer with some spicy paprika ...
Next came fried baby squid (“chipirones”) ...
And some razor clams, for good measure!
Got some mushrooms & snails for the family dinners on the upcoming weekend ...
Finally, a strawberry cheesecake icecream and everyone was happy !
Next: a bit of sports 🙄
I am completely jealous!!!!!!!!!!!!!!!
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On 1/2/2020 at 4:55 AM, CantCookStillTry said:
A BBQ dinner tonight at a place called Pie Alley in Yeppoon. Supposed to be New Orleans style food in a Whiskey & Blues Bar. Set in a literal Alley.
There was a brilliant live singer but it wasn't Blues. There was not that great a Whiskey selection and I have never been to New Orleans but I didn't see any Gumbo or Jambalaya on the menu ... so not sure if very authentic. BUT the food we did have was Very Very Very good.
Pretty sure my hub would have prefered to take more loaded "fries" home over me 😂.
Obligatory kids nugs & chips
Pulled pork loaded fries with salsa, Aioli and Jalepeno Jelly.
Bbq platter of Pork ribs, Popcorn Prawns, Onion rings & SF chicken with slaw and chips.
I actually have been to Yeppoon.
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Foods of Flavor??
Foods?
In no particular order...Buffalo Chicken Wings
Oysters
Sushi
Sichuan Spicy Beef Noodle Soup
Soup Dumplings
Most Soups
Roast chicken
Roast Prime Rib of Beef
Duck!!!!
Lamb!!!!
Blueberries
Chocolate
Lemon!
Tabasco
Rosemary and Thyme
Doubajing (spelling) black bean paste
Black Pepper
Grainy, flaky salt
Olive Oil
Butter
Bacon
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I pretty much make all our salad dressings myself. Mostly many different vinaigrettes or ranch or bleu cheese. I refuse to make that abomination called "French" dressing.
I sometimes use a really killer balsamic, (syrup consistency) and drizzle it over arugula and shaved reggiano, maybe some fresh strawberries, that is a really refreshing salad to go with a big steak.
But I found a way to "cheat" and make a balsamic syrup, by boiling it down, adding sugar until it is syrup consistency, make a dressing using coffee, vanilla and the balsamic syrup with some neutral oil. Again, great with arugula, walnuts, golden raisins, berries, and confit'd lemon rind.
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9 hours ago, Nicolai said:
Eating money.........
We landed again at Tokyo Narita airport and took the train to Kobe as sheer lunatics to have dinner at Kobe.
So our friends invited us us to Mouriya in Kobe to have some Kobe Beef.
The cuts of beef were Grade A5 which is supposed to be the top grade.
and here it is:
with certificates as well. Good thing they did not give us a DNA test as well.
V
No idea what the docs say but please translate for me if you wish.
Taste wise and the bottom line is that we were not bowled over as the meat is too tender for our taste and I am more used to feel a bite on my steak.
Kobe grade A5 and you are eating softer and tender money........Mind you I don't even like Truffles Piedmont or Périgord.
So Aberdeen Angus is still our favourite and we love Scotland and it's people.
Oh well, Argentina ere vee come........Love Tango!
OMFG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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All:
Usually I cook a Standing Rib Roast, probably 8-9lbs, I usually get from a local butcher. I was thinking about splurging this year. I have been looking at some of the known meat purveyors and looking at buying Prime, Dry Aged.
Questions, has anyone or does anyone do this?
1) Purveyors, Loebels, LaFrieda, DeBragga, Chicago Steak, Allen Brothers??? Others? Any recs?
2) Prime? I mean this is a rich cut to begin with....
3) Dry Aged? They are all aged somewhat, but is it worth going that extra mile ($)?
Any/all opinions welcome.
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Thanksgiving was never my thing. I love the holiday, not necessarily the menu. I am blessed enough that my mom is still healthy enough to make the bulk of this dinner. It is always and over excess of turkey, mashed potatoes, stuffing, sweet potato casserole, a couple of veggies, gravy, rolls, coleslaw, etc....
Always it is some brand storebought turkey which amazingly turns out great. This year, she actually won an 18 lb "fresh turkey" from a local turkey farm. Uh Oh....this means the playbook has a curveball. Of course to me, it is opportunity. I dry brined it with simple kosher salt and it was absolutely a hit. I started the brine about 72 hours, let it sit out and dry in the fridge like 24 hours......and the result was a perfectly seasoned, juicy, crispy browned skinned roast turkey. As my sister said "how do we know when it is done" (without the stupid red pop up thingy) I told here as what should be...let's go by a thermometer to be sure.
It was a hit. It made a great gravy, stuffing, etc....I like Christmas much better where I make a ham and Prime Rib Roast but this was great. As you can see....the turkey looked great!
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15 hours ago, scamhi said:
tis the uni season. These are wild Maine uni. served in a shiso leaf with a little maldon salt, meyer lemon and olive oil.
Loooooooooove Uni. Where did you get this? In Maine, I get my Uni from Harbor Fish Market in Old Port, Portland.
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I now have an obsession with Sichuan food.
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I made a Butternut Squash soup. I forgot to photo it but people seemed to like it.
Roasted the squash in the oven. Granny Smith Apple. Shallots. One Garlic clove. Sweated it all together in butter.
Nutmeg, Allspice, brown sugar, sage.
Chicken Stock (home made)
Small amount of heavy cream to help blend.....and puree'd the heck out of it.
It was really good and it may make my Thanksgiving Dinner as a starter soup.
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On 11/14/2019 at 12:47 PM, TicTac said:
Good idea as well. Pat them dry really well before searing.
Wonder if a bit of salt while sitting uncovered would help by removing a bit of moisture and condensing flavour....
I think I have seen Thomas Keller say that he likes to salt them (dry brine) before pan searing the scallops. Obviously the key is to buy good scallops (not soaked) and pat them as dry as possible.
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Arugula and Reggiano with Balsamic Vinegar. Porterhouse with pan sauce (beef juices, butter, red wine) and Potatoes Au Gratin. Way rich of a meal.
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10 hours ago, robirdstx said:
Pizza - delivered - thin crust, pepperoni, sausage, onion, mushroom - yum!
That looks great, my holy trinity of pizza toppings is pepperoni, sausage and mushroom. What is interesting, is this is definitely one instance where canned/jarred mushrooms are preferable to fresh mushrooms.
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Spargelsuppe (White Asparagus Soup) from last night....
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Taiwan Dan Tsu Noodles and Xiao Long Bao. Perhaps now my favorite meal.......some type of Chinese noodle soup and soup dumplings. Sort of like Soup/Soup over Noodles/Noodles.
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On 11/2/2019 at 12:52 PM, Margaret Pilgrim said:
Leg of lamb roasted in the fireplace on a jury-rigged roasting jack (repurposed electric Farberware rotisserie)
OK. You win the internet!!!! WOW.....that's awesome.
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1 hour ago, Duvel said:
Sous vide duck breast with roasted garlic potatoes (that were tossed in the rendered duck fat for those extra calories) ... yummy 😋
Fantastic. I think Duck, especially medium rare duck breast is my favorite meat overall! May I ask what kind of sauce is that?
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Dinner 2020
in Cooking
Posted
Filet.....believe it or not I learned it was possible to cook one of these without Sous Vide. Just old fashioned paying attention.