Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. mgm9128

    mgm9128 Senior member

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    There's a fish market that I get them at, frozen, from Scandinavia. They are always terrific. As a matter of fact, I've got a few sitting in my freezer, right now. They defrost very well.
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Yes, I have a box in my freeze as well. The quality of IQF goods is so high, it is almost better than fresh.

    Turbot is making me happy. It is back in our markets.
     
  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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  4. mgm9128

    mgm9128 Senior member

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    That is something to be happy about.

    Actually, while on the topic of turbot and meat glue...since often the fillets from a turbot are quite thin, have you ever "glued" two fillets together by putting them in a sous vide bag overnight. Same with dover sole. I was served a boneless dover sole "tail", with all four fillets, about 5 inches long by 1 inch thick, and I've been trying to figure out how this was done.
     
    Last edited: Dec 13, 2011
  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I have glued turbot together as you mention, but honestly I prefer turbot cooked on the bone to off, and certainly on the bone to glued. I am a bit of an old codger, though. I have to say that the place Kyle used to work did an interesting thing with a chicken glued back together. it is a pretty good dish.
     
  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Like this (courtesy of tonight.)

    [​IMG]
     
  7. erictheobscure

    erictheobscure Senior member

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    Okay, I'll bite. WTF is going on in this photo? Were you warming up your port tongs or something?
     
  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Sabrage. You cut the tops off of Champagne bottles with a sabre. It is very alpha.
     
    Last edited: Dec 13, 2011
  9. mgm9128

    mgm9128 Senior member

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    That looks really great.
     
  10. erictheobscure

    erictheobscure Senior member

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    Ahh, yes. I've seen the technique (on TV--I'm a pleb). But I didn't realize that's what the end result looks like.

    Did you pour the Cook's over your head and pretend you won some sort of championship? Or did you let it go to waste?
     
    Last edited: Dec 13, 2011
  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    We were at a friend's house last weekend and she pulled out her sabre (heeheehee.) She received it as a wedding gift, and had never used it. Next week my wife and I are returning to her house for Hanukah, and I told her that if she lent me the sabre, I would be as alpha as fuck with it by the time the party came around. Currently I am as alpha as Cook's, but I am getting there.

    Oh, when I do it I grunt and fuck the air. It is all very cool. My wife wants me to mention that the one that looks very even was hers. She has started to give me pointers on how to be a better saber swinger.
     
    Last edited: Dec 13, 2011
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I think the kind of fish you are talking about, sole, turbot and Dory, are superb cooked on the bone. Softer fish is, for me, not as good that way, but firm, gelatinous fish is.
     
  13. Rambo

    Rambo Senior member

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    Something about this image makes me giggle.
     
  14. mgm9128

    mgm9128 Senior member

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    The first time I ate turbot it was roasted on the bone. I should probably get in the habit of cooking these fish whole more often, like the rouget last night. But, for me, there is something uniquely satisfying about filleting a fish. That, and I like the practice.
     
    Last edited: Dec 13, 2011
  15. indesertum

    indesertum Senior member

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