Violin_guy
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Posts posted by Violin_guy
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On 2/18/2021 at 3:18 PM, heidih said:
Oh yes. No idea where my mugs disappeared to along with my grainy mustard crocks (with the red wax seal). I used those ad a en/pencil holder. People in the office would come over and fondle it ostensibly needing a writing instrument!
I find that in the mustard world, the german mustards are very under represented. I bought "The Complete Mustard" by Robin Weir, only to discover that there was no mention of any German mustard or mustard inspired dishes from Germany.
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On 12/31/2020 at 9:37 PM, KennethT said:
Wishing everyone a happy New Year and end to 2020!!!
Duck confit and potatoes, salad with sherry vinegar and a nice Burgundy
"Nice" Burgundy? Lol! That's a fantastic Burgundy from a great vintage. Well done you!
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On 2/20/2015 at 3:15 PM, Nicolai said:
Masgouf is an Iraqi dish through and through.
Masgouf is a butterflied Carp impaled on vertical hooks over an open wood fire.
I usually eat fish from the sea and dislike soft water fish except the Iraqi Masgouf.
It is a Carp (fresh) which gets a butterfly cut and spread with a mix of spices. The spices are varied and depends on the area and the person preparing the fish. The spicing is very light to almost negligeable as the fish is served with side sauces of either Tamarind based or Tomatoes based with a vaying degree of heat.
Masgouf is kind of unique in the cooking as it is impaled on a hook or spit and the strange part which is against all rules of fish cooking, it is not the skin which faces the fire but the inside meat. You have to note that Carp is a fatty typle of fish a la Salmon and the fire burns all the fat out which drips down and leaves the beautiful taste of the fish. When ready, the fish is laid on the ambers skin side down to char it quickly before serving.
Our way of eating Masgouf is with the fingers and no bread. We squeeze on the fish cut Nanaerj which is in a similar family of Seville Oranges. These Nanerj are sweet to taste and do not have the Lemons or Oranges sourness. They marry beautifully with the fish,
In the pictures, you will see our hands squeezing the cut Nanerj on the fish and you will see the typical Iraqi bread.
You will also see two dishes which do not belong there and are not part of the Masgouf. These tomatoe based dishes are Bamieh which is Okra and Fassoulieh which is white beans. I simply like these two dishes too much and the restaurant has them prepared for me.
The Masgouf comes also with pickles which makes use of green and dried Coriander giving the pickles a very unique taste and this type of pickles is served in both Iraq and North Syria. One of the other pickles specialties is Pickled Mangoes which have nothing whatsoever to do with Chutney. It is an entirely different prep with lot of sourness and heat. We eat it mixed with chopped fresh tomatoes giving us the elusive Umami.
Enjoy the pic and make sure to Google Masgouf to learn more about the dish.
Do you know Masgouf? Have you ever tried it?
Are those sour oranges like Seville oranges?
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On 12/14/2020 at 11:41 PM, liuzhou said:
Arbroath smokies are butterflied haddock cooked/hot smoked hanging in exactly the same way and I've seen carp being cooked this way in China, too. Not unique.
They are also often eaten by hand.
Arbroath smokies are in no way related to Masgouf. Masgouf is a large freshwater fish (usually carp) that is grilled in front of a live fire, crisping the skin. Arbroath smokies are saltwater fish (haddock) that after gutting are salted whole, then hot smoked (indirectly) in an enclosed container (barrel or kiln) for a period of time.
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On 3/2/2021 at 4:31 PM, Eatmywords said:
Yes, I thought the same. Look to be stealth predators and their teeth are certainly no joke. Now I want quenelles like my mom made many decades ago.
@Violin_guyyou mentioned filleting but didn't share your method. Do tell
I use this method: https://www.youtube.com/watch?v=VjbmTxhX7qE
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I'm afraid this is getting off topic. Sorry to be so specific, but I was referring to only the grades of Hungarian paprika. I still don't have an answer to my question in general, though I appreciate the input. Under what circumstances would I use one grade or another? Different dishes? Is one grade better for fish, one for poultry, one for game etc? Or is it just personal choice?
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9 hours ago, scamhi said:
a dry aged burger blend from Flannery Beef.
And grilled burgers with roasted sweet potatoes and home made cole slaw
2018 Lapierre Morgon N (unsulfured)
Oh man, that's an excellent bottle of wine. Last time I had it was 2011 or so. Lucky you!
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@Duvel Thanks, can you go into detail? Do you mean that this is the paprika to use with carp, or any fish? Can you tell me why, or if rózsa paprika applies to any region of hungary, or is associated with a type of cooking? Also, is rózsa a particular variety of pepper, or more of grading system?
I'm keen to learn! Vielen dank!
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@BonVivant What does "Rose" refer to? I love the culinaria series, btw.
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Hahahah...I really need to get that book! Lol
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What I am really after is someone with a really in-depth knowledge of hungarian paprika, that can explain the grades as listed above, and their individual uses.
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I grow and dry my own https://www.reneesgarden.com/products/hungarian-magyar and have had good success, but I want to delve much deeper into the classifications.
M
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In my reading, there are 8 grades of Hungarian paprika (this is cut and pasted from the Kitchn. Under what circumstances would I use one grade or another? Different dishes? Is one grade better for fish, one for poultry, one for game etc? Or is it just personal choice? Specifically, I would like to know which is best for fish, but overall I would like to gain an understanding in general. Any help is appreciated!
különleges (“special quality”; mild and most vibrant red)
csípősmentes csemege (delicate and mild)
csemege paprika(similar to the previous but more pungent)
csípős csemege (even more pungent),
édesnemes (“noble sweet”; slightly pungent and bright red)
félédes (semi-sweet with medium pungency),
rózsa(mildly pungent and pale red)
erős (hottest and light brown to orange)
Thank you!
Matt
aka Violin-guy
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@heidih....that would be SO nice of you! Yes, I have seen this, and it is excellent!
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Hi All,
I own all of the time like foods of the world series EXCEPT the Cooking of Vienna's empire. I am interested in the carp recipes. Would anyone be so kind as to send them to me?
Thanks in advance.
Matt aka ViolinGuy!
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@Shel_B I've made a blueberry sauce with duck, and it would be great with venison. Put a few handfuls of wild blueberries in a pan, when they burst, deglaze with balsamic vinegar. Season with salt and quite a bit of black pepper.
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or dry ice?
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Any thoughts?
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14 hours ago, Kerry Beal said:
Home of one of my favorite surplus stores since all the southern Ontario ones seem to have disappeared over the last few years.
Bibles for Missions? It's the best!
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Thanks for the response @chromedomeI really prefer the cookstove, you actually watch what happens to the food that you are cooking, rather than just setting temperature and a timer.
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For me I generally eat what I catch: Bass, Carp, Channel Catfish, Trout, Pike, Perch, Freshwater Drum
Living in rural Ontario, the choice in stores is terrible, not very fresh and expensive. I also like to cook fish whole (esp. Bass, Trout, Carp and Perch/panfish) and 99% of the fish are already filleted.
@Chris Amirault There is an excellent and informative book called Bottomfeeder by Taras Grescoe, it goes into detail about how to choose what fish and seafood to consume.
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Hi Everyone,
I love my wood cookstove (it's an Elmira Oval) which I cook on and use to heat the house for about 7 months of the year. It is so versatile--I can boil, bake, can, fry, steam, grill over hardwood, and use the amazing warming oven to keep things warm(Coffee, tea, etc) and even mittens and socks. If you have ever cooked on one, let me know what you like and don't like.
Also, I just restored this awesome waffle maker for the cookstove. Enjoy!
Matt
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Mustards - The Prepared, Dijon Ones
in Kitchen Consumer
Posted
The northern german mustards (dusseldorf et al) vs the southern (Bavarian) are quite different, and I would really enjoy an in-depth introduction to the various styles.