or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?
New Posts  All Forums:Forum Nav:

What did you eat last night for dinner? - Page 1801

post #27001 of 27539
I've actually never worried about shellfish. You can pretty much tell if half the batch is dead before you even cook it, and then again after you cook it. On top of that, you can pretty much tell if the batch has been around for too long (your nose will give it away). I've only purchased a "way too old" batch once (thanks, Whole Foods), and even before i thought about cooking it I could tell it was a no.
post #27002 of 27539
All I know is I just scored five pounds of raw, peeled and deveined, rock shrimp. icon_gu_b_slayer[1].gif
post #27003 of 27539
Quote:
Originally Posted by Piobaire View Post

All I know is I just scored five pounds of raw, peeled and deveined, rock shrimp. icon_gu_b_slayer[1].gif

Good score what are going to do with them?
post #27004 of 27539
Quote:
Originally Posted by Geoffrey Firmin View Post

Good score what are going to do with them?

Don't have it all mapped out yet. Some tempura will certainly be happening.
post #27005 of 27539
Quote:
Originally Posted by Piobaire View Post

Don't have it all mapped out yet. Some tempura will certainly be happening.

Dipping sauce table spoon Mirrin Light Soy palm sugar fish sauce optional.

Marinated king prawns in coconut oil, sushi ginger (in stead of sugar) coriander green chilli then 4 to a bamboo skewer and throw on grill briefly. Mango, fine diced Spanish onions and coriander salsa. Order is all ready in for Christmas day.
post #27006 of 27539
Quote:
Originally Posted by t3hg0suazn View Post

I really enjoy seafood when it's fresh, but I'm always wary of getting it anywhere that's not right by seawater. That's also why I don't cook fish as often. 
Actual question: how fresh can fish be at a fishmonger or supermarket if you're landlocked? Is all hope lost? People say freezing should preserve freshness but I've never had great results with frozen fish, especially the less meat-y types. 

They have airplanes...makes it not that big of a deal (just a bit more expensive per lb).
Also, there is a tiny shrimp farm in Chicago...so you never know, you could be eating local seafood in a landlocked state.

Aren't a lot of fish flash frozen on board the boat? You are probably eating more previously-frozen fish than you imagined.
For some things, you are probably better off asking for them frozen. Those shrimp in the display case? They probably came to the store frozen and they just thawed them out to sell. Unless you need to cook them the second you get home, why take a gamble on how long they sat on the shelf?
Not seafood, but there are other products that I often ask them to pull from the freezer at my local store. For instance, they sell a fantastic loaf of brioche imported from france...I know that it comes to them frozen, so why would I buy the loaf they thawed out that might have been sitting there for a couple of days. Much better to send them to the freezer and thaw it myself right before I am going to use it.
post #27007 of 27539

I don't eat much shellfish so cannot comment on that. 

But I was cooking a lot of cod recently, and the frozen cod (all Alaskan, from either farmer's market or Costco) was never as tender as the fresh cod. 

Also regarding frozen seafood, what about scallops and tuna? I like eating those near raw, but haven't tried it with previous frozen products. 

I am also wary of how long they leave things in the display case, which is a main deterrent from my buying seafood in supermarkets. 

 

But all in all good to know that transportation of fish isn't as big a deal as I thought. 

post #27008 of 27539
Quote:
Originally Posted by otc View Post

Aren't a lot of fish flash frozen on board the boat? You are probably eating more previously-frozen fish than you imagined.

further:

http://www.nytimes.com/2015/05/19/science/freezing-fish-killing-parasites.html?_r=0


i wonder how fish tacos from Chipotle would end up
post #27009 of 27539
Quote:
Originally Posted by t3hg0suazn View Post

 
Also regarding frozen seafood, what about scallops and tuna? I like eating those near raw, but haven't tried it with previous frozen products. 
I am also wary of how long they leave things in the display case, which is a main deterrent from my buying seafood in supermarkets. 

Brah, the FDA requires all fish that will be consumed raw to have been frozen, except for tuna. However, most tuna in the US is frozen too and you can't tell the difference. Heck, even top level sushi chefs say they use it and can't tell the difference: http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html?_r=0
post #27010 of 27539

Wow totally didn't know that FDA regulation. That's eye-opening. Going to start cooking more seafood now!

post #27011 of 27539


Monday night stir fry.
post #27012 of 27539
Just sort of experimented today. First was a braised lamb belly. Cut the piece in half, rubbed some olive oil on them then used a melange of spices like cumin, coriander, saffron then good old salt and pepper. Put the two halves on a bed of sliced onions in a braising pan and then two hours at 300F. Pulled it out and put one of the pieces under the broiler to crisp and froze the other piece in a vacuum bag.

To go with I made a faro salad. Sliced up cucumbers, olives, red onion, tomatoes, peppers in oil and then toasted some pine nuts. Dressing was Greek yogurt with some red wine vinegar, olive oil, dill, S&P and lemon juice.

Not the best looking plate ever but damn it was tasty.


post #27013 of 27539
Pasta alla puttanesca


Spaghetti w/ Beurre d'Échiré & Parmigiano


Yesterday:

Pheasant legs alla cacciatora (adapted from Hazan's recipe for chicken alla cacciatora, basically just deboned pheasant legs, dredged in flour and seared in olive oil, removed from the pan, then added some thinly slied onions, some sliced carrots and celery sticks, garlic, tomato paste, white wine, reduced, added chopped tinned tomatoes, s&p, the pheasant and simmered)

Greens cooked in olive oil & garlic (also Hazan, boiled swiss chard/cavolo nero/cime di rapa, cooked spinach, then pressed out excess water, chopped roughly and cooked in olive oil & garlic with some s&p)

Potato stew with peppers, tomato, onions, olive oil, s&p. Also Hazan.

Salad

So simple, concentrated, focused flavors. So tasty.

Also made rabbit (bunny?) liver recently. Good stuff. And some ragù alla Bolognese (cooked for 10-12 hours at like 90°C in the oven)--so good. Also made cantuccini to go with some 2004 Fèlsina Vin Santo (Chianti Classico).
post #27014 of 27539
Last pic of the year in dead thread for me. I used my Anova to do a ribeye in the exact Kenji method. Simple and turned out very nicely. Good crust from the pan finish. Just a cauli gratin I tossed together in the side dish.

post #27015 of 27539

Did you get his Food lab book? I'm really liking it  - he's very easy to follow

New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?