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Raw Ingredient and Mise en Place porn thread. - Page 208

post #3106 of 3637
Quote:
Originally Posted by itsstillmatt View Post

I don't doubt frozen is the best. I know that for foie gras, fast freezing gives a much better product than fresh. Not sure if it is artisanal though. That is probably an important thing. At least for menu writing purposes. I am lucky that when I want fish I go through people who are really competent, and, even better, very close to my house. You know them and I think you'd agree that not only are they quite excellent, but that the most important thing in buying fish is being able to trust that the people from whom you buy are rigorous (haha) about quality and about handling.
if you're talking about PJ and the crew at monterey fish, there's no better place in the us. there are other good ones, but those guys are tops. even if it is very Berkeley (new year's eve morning, 45 people lined up waiting for $10 per pound Dungeness crab).
here's an article my other fish guru wrote some time ago.
eta: i should add, jon rowley is the guy who almost singlehandedly invented copper river salmon. by using these techniques (and some very good marketing), he took what had been a cannery fish and converted it into one of the premium seafoods.
post #3107 of 3637
Quote:
Originally Posted by foodguy View Post

if you're talking about PJ and the crew at monterey fish, there's no better place in the us. there are other good ones, but those guys are tops. even if it is very Berkeley (new year's eve morning, 45 people lined up waiting for $10 per pound Dungeness crab).
here's an article my other fish guru wrote some time ago.

Their wholesale spot is just down the hill from me, and across the street from my wife's gym, so luckily I don't need to go to Berkeley every time I want fish*. The guys in the wholesale are awesome, too. And man do they work hard. It's great, though, I get an email every morning, and as long as I can decide before she goes to the gym, fresh fish arrives at my house before she heads off to work!

*The guys in the store are quite nice, the customers are horrible.
post #3108 of 3637
Quote:
Originally Posted by itsstillmatt View Post

Their wholesale spot is just down the hill from me, and across the street from my wife's gym, so luckily I don't need to go to Berkeley every time I want fish*. I get an email every morning, and as long as I can decide before she goes to the gym, fresh fish arrives at my house before she heads off to work!
the only appropriate response is FFFFFFFFFFFFFUUUUUUUUUUUU ffffuuuu.gif
post #3109 of 3637
Quote:
Originally Posted by itsstillmatt View Post

as long as I can decide before she goes to the gym, fresh fish arrives at my house before she heads off to work!

That is the first good reason I've heard to get married.
post #3110 of 3637
Quote:
Originally Posted by itsstillmatt View Post

I don't doubt frozen is the best. I know that for foie gras, fast freezing gives a much better product than fresh. Not sure if it is artisanal though. That is probably an important thing. At least for menu writing purposes. I am lucky that when I want fish I go through people who are really competent, and, even better, very close to my house. You know them and I think you'd agree that not only are they quite excellent, but that the most important thing in buying fish is being able to trust that the people from whom you buy are rigorous (haha) about quality and about handling.

I've gained a pretty strong relationship with my fish guy. The gentleman who handles the wild European fish is quite rigorous, I would say. He's a Frenchman, and he once cried to me over the phone because he forgot to send something with my order. That's a man I want to be in business with.
post #3111 of 3637
Quote:
Originally Posted by mgm9128 View Post

That is the first good reason I've heard to get married.

Marriage requires responsibility. Stick with what you've got going, I would say.
post #3112 of 3637
I just ordered my first online fish. Damn that was expensive.

Not bitchin', just sayin'. This little swimmer better be delicious!
post #3113 of 3637
Quote:
Originally Posted by Manton View Post

I just ordered my first online fish. Damn that was expensive.

Not bitchin', just sayin'. This little swimmer better be delicious!
yeah. shipping.
about the only thing i order online is oysters.
post #3114 of 3637
Quote:
Originally Posted by Manton View Post

I just ordered my first online fish. Damn that was expensive.

Not bitchin', just sayin'. This little swimmer better be delicious!

Browne?
post #3115 of 3637
i used to be part of a fish club, something based out of RI that shipped to a few stores in Manhattan for the pick up. Fish was always of great quality and quantities were not skimpy either.

I plan to sign up again.
post #3116 of 3637
Quote:
Originally Posted by foodguy View Post

the only appropriate response is FFFFFFFFFFFFFUUUUUUUUUUUU ffffuuuu.gif

Yeah, I think it is a great arrangement. Luckily, so does she.
post #3117 of 3637
Quote:
Originally Posted by foodguy View Post

the only appropriate response is FFFFFFFFFFFFFUUUUUUUUUUUU ffffuuuu.gif

+1.

Manton, what did you get?
post #3118 of 3637
dmAq3.jpg
post #3119 of 3637
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Dutch (winter) pea soup

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post #3120 of 3637
like that idea! i make split pea all the time. is that pork steak cured in any way? smoked? pickled? i like the idea of serving it sliced on the side.and what kind of sausage?
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