Raw Ingredient and Mise en Place Appreciation thread.

[Bhowie]

I've got a few more banging around in my head, not just for mgm. Should we start a new thread so as not to clog up these threads?

 

[b1os]



Lets all stop giving MM **** and move on. Ok, we've had our fun, but play time's over. Move along children.

+1 (not ironically)

 

[Rambo]



I've got a few more banging around in my head, not just for mgm. Should we start a new thread so as not to clog up these threads?

You have my blessing

 

[kwilkinson]



I've got a few more banging around in my head, not just for mgm. Should we start a new thread so as not to clog up these threads?

As long as the only ones about me highlight my many strengths, yes.

 

[Manton]

 

[mgm9128]

All looks lovely. Is that a farmed striped bass? Looks small to be wild.

 

[gomestar]

Manton's cutting comes in and just shoves its balls right in everybody else's raw ingredient mouths.

 

[indesertum]

pretty cuts

 

[Rambo]



Manton's cutting comes in and just shoves its balls right in everybody else's raw ingredient mouths.

If Bhowie's going to make up a meme for that, I don't want to see it.

 

[Manton]

I don't know if it was farmed. I asked for a small one because I knew we would have leftovers even from that and a big one would have been partially wasted.

 

[mgm9128]

Yeah, I think that's a farmed one based on what I've seen between it and wild. No real noticeable difference in quality between one or the other, as far as I can tell. If your fish is very fresh, I've kept some bass fillets for upwards of three days, sealed, on ice with very little effect on the overall freshness.

I like your style of fish/meat courses for dinner. I'll usually just focus on one or the other.

 

[itsstillmatt]



Yeah, I think that's a farmed one based on what I've seen between it and wild. No real noticeable difference in quality between one or the other, as far as I can tell. If your fish is very fresh, I've kept some bass fillets for upwards of three days, sealed, on ice with very little effect on the overall freshness.
I like your style of fish/meat courses for dinner. I'll usually just focus on one or the other.

You can always tell the farmed ones because they have broken stripes. I think they are hybrid striped bass/fresh water white bass. Taste, imo, is totally different. Wild has a very gamey flavor, and farmed is more mild. Both are nice in the right context.

 

[mgm9128]

I've never eaten white bass, or seen it in any markets around here. I know you guys get it out in California. What's it most similar to?

 

[itsstillmatt]



I've never eaten white bass, or seen it in any markets around here. I know you guys get it out in California. What's it most similar to?

OK, so farmed stripe is a hybrid of freshwater white bass and striped bass. What we call white bass out here is white seabass, but it really isn't bass at all. It is a kind of croaker. That said, white seabass (croaker) is a wonderful fish. Very similar to wild striped bass, with a bit more of a tendency to dry out if overcooked, but, in my opinion, a slightly finer texture. I think it is pretty seasonal, because I haven't seen it lately. Right now herring is in season, and there is a good supply for the first time in years. It is wonderful fish, the milt is amazing. I don't know if you will see any out there since most goes to Japan and what doesn't is eaten locally, but if you do, buy it.

 

[itsstillmatt]



Manton's cutting comes in and just shoves its balls right in everybody else's raw ingredient mouths.

One of the things I love about Mike, in every way, is that he keeps traditions alive. It's so consistent across his entire person. Awesome. [/circlejerk]