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3 minutes ago, Duvel said:


The best way I can describe it is that it doesn’t hold the water properly. During steaming, significant amounts of liquid was expelled from the fishcakes, which in return turned brittle. It is similar to a meatloaf. I should have upped the cornstarch amount and stirred the mixture for longer time to compensate and create more binding/ water retention. But ...

I have had similar experiences.

 

I find that most white fish do not freeze as well as something more fatty, like say - salmon.  I freeze whole fish (portioned out) as my family loves cooked salmon (I - do not!) and it comes out great on the grill or broiled. 

 

In the past when I have tried freezing things like haddock or their cousins, as you mentioned, there is a water issue, its as if it holds a lot of the water from freezing (less fat to protect the meat) and makes binding far more difficult.  You also have to cook out that additional retained water more so, so the end product is never as good as when fresh.

 

 

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Happy New Year's Eve!

 

Working on eating up veggies that needed to be eaten before I (hopefully) get my Misfits box today.  Made a broccoli salad--lightly blanched broccoli with a lemon juice/olive oil/red wine vinegar mix and some onions.  Not too bad...needed something though.  Maybe a sprinkle of grated parm would have livened it up.  Venison meat sauce spaghetti to go with.

 

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Reheated the last of the prime rib using sous vide --had that with leftover mashed potatoes and bok choy

 

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14 minutes ago, Shelby said:

Happy New Year's Eve!

 

Working on eating up veggies that needed to be eaten before I (hopefully) get my Misfits box today.  Made a broccoli salad--lightly blanched broccoli with a lemon juice/olive oil/red wine vinegar mix and some onions.  Not too bad...needed something though.  Maybe a sprinkle of grated parm would have livened it up.  Venison meat sauce spaghetti to go with.

 

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Some crispy pancetta or fried up prosciutto ends (our local Italian shop sells parma prosciutto ends so cheap, such a great thing to have on hand!) might work nicely to add some texture and salt to excite the dish a bit.

 

Had to lookup Misfit market - really cool idea.

 

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We had shrimp last night too.

sautéed gulf shrimp with garlic, lao gan ma chili crisp, sesame oil and oyster sauce and quick Japanese pickles.

Husband had jasmine rice not pictured

Chablis Le Clos to drink

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Edited by scamhi
forgot the pic of the wine (log)
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On 12/30/2020 at 2:30 PM, heidih said:

You did not like the chicken and waffle concept or the way they were flavored? Roscoe's chicken and waffles is a favorite after a night out.  https://www.roscoeschickenandwaffles.com/our-story

 

I did not like the two items together.  They were fine alone, but together tasted odd to me.  Last night, I made pecorino-mixed herbs breadsticks, and bucatini with clam sauce

 

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On 12/29/2020 at 10:38 PM, Kim Shook said:

@Dante – your Bodega sandwich and corn look and sound delicious.  But there seems to be something besides egg or cheese peeking out from the roll.  Maybe some kind of meat?  I finished dinner about an hour ago and I’d gladly wolf down that sandwich! 😁

 

 

Aw, thank you!  It's definitely earned a place among things that I'll make regularly.

 

And thanks for pointing that out- what you see is the bacon that I'd cooked for the fat. I'd added it as an afterthought (rather than putting it on the side or just eating it as I was cooking) and had forgotten to type it. 

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6 hours ago, Shelby said:

Happy New Year's Eve!

 

Working on eating up veggies that needed to be eaten before I (hopefully) get my Misfits box today.  Made a broccoli salad--lightly blanched broccoli with a lemon juice/olive oil/red wine vinegar mix and some onions.  Not too bad...needed something though.  Maybe a sprinkle of grated parm would have livened it up.  Venison meat sauce spaghetti to go with.

 

thumbnail_IMG_0318.jpg.35a96c242f4d39b0a32883cffdbbc5d8.jpg

 

 

My go to with cruciferous vegetables is a touch of Dijon mustard. I am a mustard lover and the plant is related to broccoli so they play well. And cuz I like sweet/savory >>> craisins.  The previously suggested crisped cured pork by @TicTac of course nice as well. 

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NYE dinner ... hotpot with the usual fixings.
 

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Served with a lovely sake from a dear Japanese friend.

 

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A tiny bit of egg porn ...

 

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Plus plenty of leftovers for the new year 🤗

 

 

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In order to make up a little for Charlies less than enthusiastic expectation for tomorrows traditional Southern New Years Day dinner, I made our NYE dinner with things he really likes.  I also made a black eyed pea chip dip instead of just plain ones for tomorrow too.  He might like them better with rice but I don't.  There was a cartoon in todays Kansas City Star that said "Top Ten Moments of 2020"  It showed tonight's clock with ten seconds left until midnight.  

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Edited by Norm Matthews (log)
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2 minutes ago, Norm Matthews said:

There was a cartoon in todays Kansas City Star that said "Top Ten Moments of 2020"  It showed tonight's clock with ten seconds left until midnight.  

Good one!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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11 hours ago, heidih said:

@Norm Matthews nice seafood boil. What would be your traditional Southern New Years day then?

That will be collards, ham hocks, corn bread, and black eyed peas.  I am going to do navy beans for Charlie and have black eyed peas in a dip with corn chips. All supposed to be symbols of good luck, progress and prosperity.   I have read that during the Civil War, the Northern soldiers burned all the crops but left the black eyed peas alone.  They thought it must be a crop for the animals, not people.  

Edited by Norm Matthews (log)
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  • 5 weeks later...
On 2/15/2020 at 11:57 PM, Duvel said:

I am happy that there is so much interest in rabbits recently ... maybe we chould consider this as a topic for one of the next cook-offs, @David Ross 😉 ?

Yes, we are doing a Rabbit Cook-Off.  I'm writing up the opener and we should have it launched this coming week. 

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