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post #1951 of 2713
2/9/12 at 11:19am
Quote:
Originally Posted by mordecai View Post

good catch, ed. do you also say "hey guys, where's the fire!" when actual firetrucks go by?

Oh please. My humor is not predictable or cliche.
Warning: Spoiler! (Click to show)
and I only say it when fake fire trucks go by
Quote:
Originally Posted by iammatt View Post

Like foodguy, I have a great love for cheap fish like sardines, anchovies, herring etc, but they are neither good for unvented kitchens, nor for people who don't love fish. The book has basically only fish and shellfish, so I wouldn't bother. On the other hand, for somebody doing a study of OCD, it is great.

Ok, serious question, when is hte best time to eat sardines? I really have wanted to try cooking them for a while. Would just do a simple grill or cast iron, lemon, oil oregano salt peper type of deal.
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post #1952 of 2713
2/9/12 at 11:22am
Quote:
Originally Posted by iammatt View Post

Are you making that Dory recipe from Roellinger? It's pretty damn good. Oh, you could get it at a bunch of places here, but we have, you know, produce.

I love the quantities.
"One large knob ginger (equal to two ordinary knobs)"
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post #1953 of 2713
2/9/12 at 11:23am
Thread Starter 
Quote:
Originally Posted by AEK View Post

I love the quantities.
"One large knob ginger (equal to two ordinary knobs)"
Quote:
No, what got me excited was his specificity: the specificity of the vegetables he wants you to roast (“tennis-ball-sized rutabagas,” “golf-ball-sized red-skinned potatoes”), the specificity of the oil (canola oil instead of olive oil, because it’s neutral), and the specificity of the oven temperature (475 for the first 20 minutes, then 400 for the remaining 45 minutes).

God is in the details, as Thomas Keller well knows, and the chicken that came out of my oven last week was perfectly bronzed, a gorgeous golden-brown, and the vegetables were even sexier, deeply caramelized and slick with chicken fat.
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post #1954 of 2713
2/9/12 at 11:26am
Quote:
Originally Posted by AEK View Post

I love the quantities.
"One large knob ginger (equal to two ordinary knobs)"
Or just kyle's thumb.
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post #1955 of 2713
2/9/12 at 11:27am
Thread Starter 
One large ginger knob (equal to two ordinary knobs)

carrot_top_11.jpg
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post #1956 of 2713
2/9/12 at 11:27am
Quote:
Originally Posted by edinatlanta View Post

Ok, serious question, when is hte best time to eat sardines? I really have wanted to try cooking them for a while. Would just do a simple grill or cast iron, lemon, oil oregano salt peper type of deal.
i eat them whenever i find them, though in southern california the local catch seems to be best in spring and summer. and yes ... grill or cast-iron would be great. they have a lot of flavor so veryy simple lemon olive oil, oregano garlic would be plenty.
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post #1957 of 2713
2/9/12 at 11:28am
Quote:
Originally Posted by foodguy View Post

i eat them whenever i find them, though in southern california the local catch seems to be best in spring and summer. and yes ... grill or cast-iron would be great. they have a lot of flavor so veryy simple lemon olive oil, oregano garlic would be plenty.

I prefer them around 7:30 pm, though sometimes as late as 9:30.
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post #1958 of 2713
2/9/12 at 11:31am
Quote:
Originally Posted by iammatt View Post

I prefer them around 7:30 pm, though sometimes as late as 9:30.

plebe. if you were a serious food-roller, you'd know they were perfect for lunch!
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post #1959 of 2713
2/9/12 at 11:34am
What's the point of sardines? I just take fish-oil encapsulations. Health food people are very modernist.
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post #1960 of 2713
2/9/12 at 11:40am
Quote:
Originally Posted by foodguy View Post

plebe. if you were a serious food-roller, you'd know they were perfect for lunch!

smile.gif I have to keep my girlish figure.

Seriously, how rare are they down there? Monterey has them basically every day, except for the short breaks in the season, and they are like $2/lb. Today, for example, they have anchovies, herring, sardines and sierra, none of which is more than $4/lb round. I could live off those fish happily.

As for how to cook, yeah, a little lemon, oregano and olive oil is great. A french friend, the one with whom I did the pig, taught me to bone them out but leave the two fillets and the head on. Sounds tough, but you just cut out the stomach and entrails, open to the gills, remove them, then remove the bones with your fingers and open them like butterflies. Then spread with persillade, roll them so that the tail goes through the mouth, add more stuffing if necessary and then bake for a few minutes. It's great because the bread stuffing takes in the sardine fat, and you can cook a ton of them for a big group while preparing everything in advance.

Yes, I know this is a horrible description.

Oh, I eat the Albo ones a lot as well. In oil or in sauce. All are great.
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post #1961 of 2713
2/9/12 at 11:46am
Quote:
Originally Posted by iammatt View Post

Seriously, how rare are they down there? Monterey has them basically every day, except for the short breaks in the season, and they are like $2/lb. Today, for example, they have anchovies, herring, sardines and sierra, none of which is more than $4/lb round. I could live off those fish happily.
they're tougher to find down here ... you have to go to a Japanese market, though the Filipino market near me (we've got a seafood city, too Mordy!) usually has them. when you can find them, they're cheap ... $2 to $3 a pound.
Quote:
As for how to cook, yeah, a little lemon, oregano and olive oil is great. A french friend, the one with whom I did the pig, taught me to bone them out but leave the two fillets and the head on. Sounds tough, but you just cut out the stomach and entrails, open to the gills, remove them, then remove the bones with your fingers and open them like butterflies. Then spread with persillade, roll them so that the tail goes through the mouth, add more stuffing if necessary and then bake for a few minutes. It's great because the bread stuffing takes in the sardine fat, and you can cook a ton of them for a big group while preparing everything in advance.
Yes, I know this is a horrible description.
this probably isn't any better
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post #1962 of 2713
2/9/12 at 11:46am
Thread Starter 
During summer I see tons of them at Santa Monica Seafood and they often have them at Nijiya

Quote:
Originally Posted by foodguy View Post

(we've got a seafood city, too Mordy!)

I don't think I've seen them at the Vermont location. Maybe Eagle Rock has them, not that I know anything about that.
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post #1963 of 2713
2/9/12 at 11:51am
spam[1].gif
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post #1964 of 2713
2/9/12 at 12:03pm
another really great little fish that most people stay away from is mackerel. we don't normally get big king mackerels on the west coast (at least i don't ... matt probably has them swim to his door begging to be let in), but the little mackerels the japanese call saba and sanma are really terrific fish, maybe even better than sardines (dare i say that?). i'd post a link to some pertinent information, but it seems like edina's puppet is acting up again.
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post #1965 of 2713
2/9/12 at 1:00pm
Quote:
Originally Posted by AEK View Post

Any idea where to get fresh turmeric?

I saw it in Dean and Deluca on Tuesday.
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