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2 hours ago, KennethT said:

I used to love going to this one sushi place - when you ordered the sweet shrimp (botan ebi) which are raw, they deep fried the head and served that too....  drool...

I think many better sushi places do this, no?

 

FYI - Cervo's always had fried shrimp heads on their menu!

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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37 minutes ago, weinoo said:

I think many better sushi places do this, no?

 

FYI - Cervo's always had fried shrimp heads on their menu!

maybe... but I haven't been to that many better sushi places.  As a treat, we usually go (went) to Blue Ribbon sushi in Soho - and they did it.  They also have this amazing Hokkaido uni that I love.  The only other high class sushi place we've been to was years ago when we used to go to Sushi Yasuda back when Yasuda-san was there - we'd always sit at the sushi bar and chat with him.  But there, I never chose anything as he would just surprise us... along with like 3 or 4 types of uni. I was always surprised by his memory - we only went there a couple times a year, but every time we sat down he'd look at me, smirk and say "sea urchin coming..."...

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A Chinese take-away (steam table) near my office did the whole fried shrimp - nekkid. They did them  in small quantities so they were spectacularly crunchy. Sometimes you had to wait for  new batch. Miss them.

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51 minutes ago, KennethT said:

As a treat, we usually go (went) to Blue Ribbon sushi in Soho - and they did it. 

The Blue Ribbon on the lower east side was our favorite for a long time. Not only for sushi - their fried chicken was fab!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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By accident the little one found a suggested video in my Youtube list from Joshua Weissman on a copycat Popeye‘s chicken sandwich and decided that he wants to eat that.

 

Now, neither him nor me have ever been to a Popeye‘s, and my experience with this kind of southern fried chicken is purely theoretical. And so I tried ...

 

Chicken breast pounded, marinated in buttermilk with spices and coated in seasoned flour (and a bit of cornstarch).

 

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A bit of Bourbon to get me into that feeling ...

 

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Chicken fried up in plenty of oil ...

 

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Assembled on toasted brioche with a spicy mayonnaise, a generous layer of pickles and accompanied by fries !

 

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We still don’t know how the original tastes, but this version got full approval 🤗

 

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2 minutes ago, rotuts said:

@Duvel 

 

is that a very Young Bourbon

 

smile ?

 

best to train early

 

but w small-ish

 

doses.

 

good job over all Id say !


Buffalo Trace, but only for the cook 😜

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Just now, KennethT said:

@Duvel Looks good, but it will never taste like Popeye's unless it's fried in lard.  That's their true secret ingredient!


Thanks! I was not aware of that (or any other details on Popeyes). I liked the taste quite some, and will keep the frying in lard idea in my notes - that could be pretty easily accomplished here in Germany.

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24 minutes ago, Duvel said:


Thanks! I was not aware of that (or any other details on Popeyes). I liked the taste quite some, and will keep the frying in lard idea in my notes - that could be pretty easily accomplished here in Germany.

A while ago, New York City instituted a trans-fat ban.  News stories abounded about how KFC and others that fried in trans-fats now had to scramble to adjust their recipes to deal with the new law.  One news station interviewed the CEO of Popeyes about how they were dealing with the change, to which he responded that they didn't have to change anything - they've never fried in trans-fats, they've always fried in lard...

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were beet fans.  specifically 'pickled' prep.

dead simple:

trim root & top

1 cup vinegar - my pref is cider vinegar -
1/2 cup sugar
fat pinch of kosher salt

cover with water
 

gently boil until tender

cool a bid - the skins will slip off very easily

slice

slice a batch of onion to match

glass bowl, insert layers on beets&onion

simmer liquid to cover (recommend: add thru fine mesh strainer to avoid 'particles')

looks like (onions will go red overnight...)

in this pix the beets are not sliced - the prep was for next day so I let the beets cool overnight in the fridge before slicing

DSC_1528.thumb.JPG.b5545a37846c81fc1409e64a1a1cae41.JPG

 

Edited by AlaMoi (log)
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2 hours ago, AlaMoi said:

were beet fans.  specifically 'pickled' prep.

dead simple:

trim root & top

1 cup vinegar - my pref is cider vinegar -
1/2 cup sugar
fat pinch of kosher salt

cover with water
 

gently boil until tender

cool a bid - the skins will slip off very easily

slice

slice a batch of onion to match

glass bowl, insert layers on beets&onion

simmer liquid to cover (recommend: add thru fine mesh strainer to avoid 'particles')

looks like (onions will go red overnight...)

in this pix the beets are not sliced - the prep was for next day so I let the beets cool overnight in the fridge before slicing

DSC_1528.thumb.JPG.b5545a37846c81fc1409e64a1a1cae41.JPG

 

That is interesting that you simmer them in the "pickling" liquid or am I mis-reading? I started simmering my potatoes for potato salad in a vinegar w/ some mustard water and like the flavor penetration. 

Edited by heidih (log)
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Ducks for two. My oldest son and I really like wild duck. Tonight we had seared Mallard breast with confit’d legs and hot roasted teal.  Red currant based reduction as a dipping sauce.4F96ACF0-D663-4FF4-A53A-3960ABBC6A9C.thumb.jpeg.6de5544f3edc1ac89f5d6ace490831f3.jpeg9D32F662-0C4F-4BCB-89A4-A08559D7C9A0.thumb.jpeg.38a50e4fb25dc3c62f45295b64964225.jpeg19260161-7C34-4CE5-B899-16227BE3C9F3.thumb.jpeg.72d25525ee64bb19eb3d13a2883567d1.jpeg14B3789F-94A4-4D5D-82AD-BF0A5F7332A8.thumb.jpeg.3780beaac6da1addb2078022a99e7c2e.jpeg63EC0690-F3F7-40D9-ACE8-30382950E951.thumb.jpeg.778e23cb5622dab380f9423c1dbb08b0.jpeg

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Love when I happen across a surprise when shopping here.  Also love the phonetic Spanish spelling!  

 

Pan fried Brussel sprouts with a bit of bacon and the zest of an entire lemon.  Recipe called for frying the gnocchi on one side; nice result with a bit of crunch contrasting with the soft texture on each piece.  

 

 

noq.jpg

gnocchi.jpg

Edited by gulfporter (log)
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15 hours ago, heidih said:

That is interesting that you simmer them in the "pickling" liquid or am I mis-reading? I started simmering my potatoes for potato salad in a vinegar w/ some mustard water and like the flavor penetration. 

Does that yield firmer potatoes?

 

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Remaining pizza dough baked into two more pizzas.

First a salad of spinach, onion, crisp baked pita, sumac, vinaigrette of olive oil, wine vinegar, silan (date molasses), more sumac, chili. Very refreshing - goes well with pizza.

 

PXL_20201130_190922557.thumb.jpg.599cb4008290f06ac7b1a2bf4b41c995.jpg

 

First pizza is a classic NY style. Chopped mozzarella, sauce very lightly spiced with a bit of garlic, chili, basil and oregano.

 

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Second - bechamel with porcini, mozzarella, pepper, thyme, champignons, arugula. Grana Padano shaved post bake, but it melted too fast :) 

 

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PXL_20201130_200424345.jpg

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~ Shai N.

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22 hours ago, Margaret Pilgrim said:

Tell  her you are exercising a variation of the French custom of 'le croûton' or 'le quignon', granting the bread shopper an end of the baguette to munch on his walk home.

 

Or perhaps to munch in the kitchen...

 

IMG_3131.thumb.JPG.9119824514825d60c5437f1797c92e8b.JPG

 

IMG_3132.thumb.JPG.8e4e2bd69a445878a7fcc5765259ae8e.JPG

 

Riffing on Joan Nathan's "latkes" (which they're definitely not...

 

IMG_3129.thumb.jpeg.03546b8915562325dd40b1032e3bb956.jpeg

 

Alongside endive in the style of puntarelle alla Romana.

 

IMG_3130.thumb.jpeg.5af2f782ff6a143282d942c93fd4e2d8.jpeg

 

Mushroom barley soup actually containing some liquid. I find that now using 1/3 cup of barley for 2 quarts of liquid gives a nice yield.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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