Truth be told: Where've you eaten lately? (Part 1)

[peppyre]

Moosh, was Ian at all a little concerned that you're now eating testicles with gusto? and Jeffy Boy....Well, I bow to both of you.

[Daddy-A]

What's shirako tempura, you might ask.  Why, fish testicles, of course! 

Must ... fight ... urge ... to make ... fun ...

I'm just wondering how the hell they harvest the damn things! Anything like moth balls?

A.

[Mooshmouse]

Creamy, soft...testes?  You are brave, Moosh.

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Moosh, was Ian at all a little concerned that you're now eating testicles with gusto?  and Jeffy Boy....Well, I bow to both of you.

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What's shirako tempura, you might ask.  Why, fish testicles, of course!  

Must ... fight ... urge ... to make ... fun ...

I'm just wondering how the hell they harvest the damn things! Anything like moth balls?

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Jeffy Boy and I figured that it'd be rather Bourdainesque to go out on a limb and actually eat this stuff. May as well do eGullet proud! When Hiroshi first told us about the tempura, we laughingly said that micro-chopsticks would be required to pick this stuff up. Shockingly, however, these things were humungous: about 2" or so in diameter! All four of us were absolutely dumbfounded when we saw them... what is this, fish on Viagra?

Actually, it is fairly tasteless. All you have to do is get over that mental hurdle before putting it in your mouth. And that hurdle is a lot higher for some people than it is for others!

In short, shirako tempura isn't my favourite food in the universe, but I would eat it again if someone put it in front of me. Chalk it up to another gastronomic adventure. This from the person who'd eat nothing but spaghetti and meatballs for one week straight as a kid...

[peppyre]

You guys did us proud!!!!! and where can get this oddity?

**edited: so tired....so very very tired.**

Edited December 24, 2004 by peppyre (log)

[Jeffy Boy]

You guys did us proud!!!!!  and where can get this oddity?

Too bad that focus group didn't rate the testicle mcgriddle very highly, otherwise they'd be everywhere by now.

Really, it's no big deal. The taste, while unique, is actually quite good. It's like there's a party in your mouth!

[Mooshmouse]

You guys did us proud!!!!!  and where can get this oddity?

**edited: so tired....so very very tired.**

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Japone. Oak at either 67th or 68th, on the northwest corner across from the Chevron station.

Yes, you must be tired. Tired enough to consider chowing on black cod testes. That is all.

[Mooshmouse]

Really, it's no big deal.  The taste, while unique, is actually quite good.  It's like there's a party in your mouth! 

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Just what kind of party would that be?!

[peppyre]

Yes, tired enough to consider chowing down on fish testicles, although, it is definitely something I would try even when not tired. What can I say.....

[Chef Fowke]

Sounds like we need another eGullet meeting to discuss fish nuts...

Who is hosting? Who is eating...

I will talk to Mrs Chef and see if we can host a testicle party.

edit: damn laptop! Cannot type on it...no, its not the Sake, again!

Edited December 24, 2004 by Chef Fowke (log)

[Mooshmouse]

Sounds like we need another eGullet meeting to discuss fish nuts...

Who is hosting? Who is eating...

I will talk to Mrs Chef and see if we can host a testicle party.

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Brian, what would you serve for dessert? Rum balls?!

[Ling]

omigod...a testicle party

Has anyone had prairie oysters before?

[wesza]

Seems like someone has the Fish's plumbing mixed up, with some of Calgary's seasonal delights.

"Prairie Oysters" are the testicles harvested from the Steers rounded up generally in the spring to evolve into Beefsteak in place of Bullsteak. They are considered a seasonal treat. The best I've ever eaten were harvested in Calgary. However the preparation of this delicacy was done "Hakka Style" as is very popular in Hakka Chinese Restaurants in Hong Kong where it is offered year round. I also have tried this in New Zealand with Sheep Testicles and in various places seasonally in the States where it customarily breaded and deep fried.

"Shirako" or "Milt" is from Male Cod Sperm Sacks also better known in Asia as "Soft Roe". This is also popular in Holland and Scandinavia again in the spring where it's offered as "Milk Herring". The Baltic's, Russian's and other European Countries also enjoy this delicacy harvested from Carp. It is popular in parts of the United States and one company specializes is this selling it frozen and fresh year round.

Many Chinese Restaurants offer various seasonal dishes and soups featuring both Roe's and Milt celebrating fertility.

Sorry but I couldn't resist getting into lecture mode but felt being from Seattle it was a neighborly thing to do for the holiday's. "Bon Appetit"

Vancouver's enjoying, "Hanger Steak", "Testicles" and "Fish Sperm" are becoming notorious or curious ? I accept that you may have some of the BEST Chinese Restaurants anywhere in the World and am anticipating the new types of expertise by indulging during my next visit.

Irwin

[Ling]

I know what Prairie Oysters are...my dad's from Alberta (and we're Chinese). I don't think I could ever eat one of those bad boys though.

[Chef Fowke]

I know what Prairie Oysters are...my dad's from Alberta (and we're Chinese). I don't think I could ever eat one of those bad boys though.

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If their bad that might be the problem...you got to eat those bad boys FRESH!

[Ling]

fresh...like straight off the cow? BLEAH.....

[wesza]

I know what Prairie Oysters are...my dad's from Alberta (and we're Chinese). I don't think I could ever eat one of those bad boys though.

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One thing to consider.

The. "Chinese" not only serve and enjoy "EVERY" type of "Prarie Oyster" fresh, but the also "Dry" them for using in Soups and bases for, "Congee" [Rice Gruel] especially with "Dried Scallop's" to enhance the flavor and character.

I enjoyed them this way for years especially in Soups with "Dried Vegetable" together with Dried Goose and Duck Gizzards without realizing that those thin sliced round balls were Prarie Osters variations.

It's possible that you've already tried them already ? Wouldn't call them, "Bad Boys" better "No Boys".

Irwin

[Jeffy Boy]

fresh...like straight off the cow?  BLEAH.....

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Didn't Tom Greene do that on TV once?

[Ling]

fresh...like straight off the cow?  BLEAH.....

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Didn't Tom Greene do that on TV once?

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I don't know, but I wouldn't be surprised if he did.

Last week I had tai, salmon, tuna, and hamachi sashimi at Samurai.

Yesterday I had an assortment of goodies from Granville Island, including my first coffee (well, Americano) from JJ Bean (four shots!) and my first donut from Lee's (it was a cream-filled one). Also had a piece of foccacia from Terra, and it was delicious as always.

Yesterday night we went to Brass Monkey by Denman for a birthday party. I had 2 martinis (a regular one and one with cassis) and shared 3 bottles of wine--one was the Burrowing Owl merlot, and then there was a Gewurtz from BC and another white wine from Spain. Drunken debauchery ensued. I ate edamame (which came covered in butter and coarse salt) and some other things, but I was too drunk to remember what they were. We left when the birthday girl started throwing up outside on the street.

[Andrew Morrison]

herald street caffe in victoria. had a blast.

[Uranus1]

Chef,

The last time I tried Morton's (last month), I found their filet mignon less tender than it was a year ago. I don't know why. This used to be my favorite steak place.... and now.... where am I going to get a nice tender steak?

I have to say that their lobster bisque is still top notch though. YUM.

Thanks Foodie.  I'm not the only one who doesn't know what a Kolachy is.  And since Arne wasn't going to tell us    probably so that he could feel 

Hey! When did I become the kolachy-cszar? Moosh was the one who got me hooked in the first place! Let's blame her!

Besides, I share. Ask peppyre & nwyles

A.

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...and they are really easy to make at home. The filling can be whatever you desire! Everything works...they are little bundles of joy, maybe we should rename them happy bundles! (LOL --> the Kolachy boys can 'fill the gap' on that joke!)

I tried this recipe at home and it was great...(I steamed the dough instead of baked to make a rendition of a chinese bun).

6 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons salt

2 packages dry yeast

1 cup water

1 cup milk

1/2 cup butter

1/2 cup apricot jam

2 tablespoons butter - melted

sugar

Basic Sweet Roll Dough

In a large bowl, combine 2 cups flour, sugar, salt, yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees Fahrenheit). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Fahrenheit) until light and doubled in size, about 46 to 60 minutes.

Punch down several times to remove all air bubbles.

To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough and let rise as directed in recipe below

Kolachy

Cut the dough in half. Freeze or use other half for a different recipe. Grease 2 large cookie sheets. On lightly floured surface, roll dough into 18x12-inch rectangle. Cut into 24 (3-inch) squares. Place 1 teaspoonful filling in center of each square. Gently pull opposite corners of square over filling. Repeat with other 2 corners, wrapping top corner around kolachy and tucking it under. Place 2 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and almost doubled in size, about 30 to 45 minutes.

Heat oven to 350 degrees F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets; cool slightly on wire racks. Brush with butter; roll tops in sugar. Serve warm.

...and to get this back on topic!

Places I ate in December:

Bistro Chez Michel (Lonsdale Quay): Best steak frites in town! Very French and only $16.

The Quay: The new Chef is a 10/10, give it another chance.

Mortons: Have they changed the quality of the meat?

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[Viola da gamba]

The last time I tried Morton's (last month), I found their filet mignon less tender than it was a year ago.  I don't know why.  This used to be my favorite steak place.... and now....    where am I going to get a nice tender steak?

Hie thee to the HSG FAST - particularly if there's still hangar steak on the menu (am I even FAINTLY spelling that right?) - probably one of the food experiences of the year.

[HKDave]

Finally back in Vancouver... for a few months, anyway. First 3 places hit:

Provence on Tenth. Brunch with Mum and Dad. Reliable eggs benny.

Feenie's. At the bar. Many, many Martinis, and an onion soup. This place is totally pro.

Ginger and Chili. Cheap and cheerful 'Szechuan'. Giant bowl of not very hot (in temp or spice) dan dan mein, with the noodles still somehow manging to be overcooked. Not salvaged by the addition of chili oil. Probably the best Szechuan on 4400 block West Tenth.

[peppyre]

Welcome Uranus1! Hamilton Street Grill for steak! Especially Hanger if it's on the menu. I think it still may be the only place in the city to get hanger or onglet, if you're french. Then try some of the gingerbread pudding. You'll be addicted, just like the rest of us.

[Uranus1]

Wow, I keep hearing the Hamilton Grill mentioned over and over in this thread. Is it THAT yummy?

I think I've walked past it numerous times in the past dining in the area, but never actually walked in. Hmm, maybe I will try it. I'm an extremely picky eater (thanks to my father who took us to all the top restaurants as far back as I could remember).

What are some of the better dishes (other than the Hanger steak, which I didn't see on their online menu) at HSG?

Welcome Uranus1!  Hamilton Street Grill for steak!  Especially Hanger if it's on the menu.  I think it still may be the only place in the city to get hanger or onglet, if you're french.  Then try some of the gingerbread pudding.  You'll be addicted, just like the rest of us.

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[stovetop]

The Green Room; on main street, king edward, related to the juice bar in kits, alma, been around for long time, vegetarian and meat products, very high quality, casual service, table service. one of the firsts on main in restaurant row.

regular customer for 10 years ( more then one location)

steve