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The last pdf said that the chunk was more tender then the rib eye, while this says that chunk is rather tough...contradictory information?
Anyway I like ribeye. Nice flavour =)
So I've been wanting to make home made sushi but no where has sushi quality fish I Iz sad.
Yeah the rice is important I've made it before with the artificial crab and vegis but I really want the fish. I'll have to make a special trip I suspect.
I can already tell you thier is not but this store in pittsburgh interests me. I'm going to look over it.
Understand that making correct fish slices for sushi is an art form. It takes a good, long while to learn. If you are a beginner, it won't hurt the result much if you buy frozen and let it thaw, maybe with cautious nuking at first to start getting the ice out a bit. Also, do consider deep fried tofu skins, japanese omelet, and avocado. Large rolls are very tasty, and are decently easy to get right.
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Fish is quite tricky...it has to be very fresh. You need to find a Japanese supermarket that sells sashimi grade fish. Well, unless you want to kill the fish yourself...
"Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ike jime process, and the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid.
Sushi can be made with fried soft shell crab, heck I seen it done with cooked Unagi(eel) and mushroom once, even artificial crab sticks.
Favorite types of sashimi for me is salmon and swordfish. I find tuna and yellowtail not flavourful enough.
Yeah what i'm primarily worried about is the whole not properly preparing raw fish thing. .
well that was horrible beyond all reason.
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A week more to my Christmas party! We'll have a kg of ribeye beef steak(medium - well done), 3.5 kg of ribs(last year we had 2 kg and late comers had not enough ribs),2 kg of roast lamb shank with bone-in, a mixed sausage platter, 25 chicken wings, 2 packets of fried rice, 2 packets of beef bologonise spaghetti, sautéed Brussel Sprouts with bacon bits, boiled French beans, buttered kennel corn, sautéed mushrooms. And 1kg of hazelnut praline log cake.
For a lunch party 12 people. Let's hope everything goes off without a hitch =)
The last time we tried turkey we found it too dry so we took it off the menu. I took fish off the menu this year since there were complaints about it last year, and I couldn't source for proper cooked fish vendor.
Hard to get turkey not dry. deep frying seems to be the trick.
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My issue with deep frying is the amount of oil used... Arrrrghhh the calories!
Also, what are you going to do with the excess oil again? I'm sure it'd be great to fry vegetables with but still, that's a LOT of oil.
I mostly work with steam, stir-fry or bake down here for health reasons, and also deep-frying can mess up your kitchen with all those oily fumes.
You make a good point. I think they have theses egg things now that can fry a turkey without all the oil. Don't ask me how it works.
(but with oil frying we definitely do it outdoors.)
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I've heard of these, but I've always been rather old school about my cooking methods. Heck, I don't even have a microwave in my house.
(Because I feel that microwave cooking food just doesn't give the nice oven baked flavor).
I don't like to cook with microwaves igther just warm food up at the most. Cooking with them doesn't not make for a good flavor.
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Don't get me wrong, some innovations are definitely good ones. Like this definitely beats sitting with your back bent trying to pound your dried shrimp with a mortar and pestle
That is nifty.
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The Germans are the masters of kitchen gadgets. Though personally I feel that is superfluous. Why don't you just throw all your peeled garlic into a food processor and have then all grinded into little bits all at once instead of doing it bit by bit?
Yeah I kind of thought that too but Still kind of nifty.
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And the Christmas lunch party...
Well there was a case of a knife getting knocked behind the washing machine(thanks-clumsy me) which caused some consternation, but yeah, party was great, everyone said the food was great! And they liked the steaks!
See? Always get the right vendors the job =)
There were no complaints about any of the food items not tasting good, though there was quite some mutton left over. (I can't really cut down on the mutton since it comes on a whole lamb leg)
My complaint about the steak: When I ordered the communal platter of rib steak - I thought I was going to get 1 kg of ribs and 1 kg of steak. It turns out it's 1 kg of rib steak. Luckily there was enough for everyone. Having not enough food for everyone would be horribly embarrassing.
I had a beer, ate fried rice, had spaghetti, ate mutton, beef, pork ribs and chicken wings, ate 2 slices of hazelnut praline log cake, two scoups of ice cream, an osmanthus ice jelly and generally made a happy pig of myself =)
Osmanthus ice jelly btw - is not something you'll find anywhere. It's a Mort made creation. Basically it was inspired by this, but instead I used ice jelly powder instead of konnyaku jelly powder, since I felt that the soft, smooth texture of ice jelly powder better compliments the light taste of the osmanthus flower.
Konnyaku jelly powder makes for chewier jellies, best used for stronger flavours such as canned longans
Cajun injected turkey in one of those oiless fryer things. Was good and juicy the outside had a different texture as compared to the oil ones turkey was still good.
Stew is about the best way.
Personally no but my grandma did when I was real little. I can't say I remember it well enough but I remember having it fried once and it was super tough. Rabbit stew seems to be the most popular way I can find to prepare it.
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I typed this up for a relative wondering about the classic Fat Tuesday/Easter treat of airy, almond-y semla buns. The 90-year-old cookbook I translated this from is super bad bad at giving temperatures and times, though, so no guarantee this recipe will turn out as well as when my girlfriend and I made it.
Dough ingredients:
- 250 mL milk
- 25 grams yeast
- ~400 grams flour (+ more for kneading)
- 2 egg yolks
- 100 mL sugar
- 20-30 almonds
- 6 bitter almonds (can't buy in the US, but you can take use the inner seeds inside apricots, plums, or peaches to achieve the same flavor)
- 10 cardamom seeds (or 1/4 teaspoon if you only have pre-ground)
- 2 teaspoons cinnamon
- 100 grams of butter or margarine (1 stick)
Almond paste ingredients:
- 100 grams almonds
- 3 bitter almonds (see above)
- 150 grams powdered sugar (plus more powdered sugar for dusting finished semlor)
- 1 egg white
- 200 mL whipped cream (see below)
Additional ingredients:
- ~1 egg white, well beaten, for brushing the buns
- 1 pint of whipping cream, whipped (use 200 mL, measured after whipping, for almond paste, and reserve the rest)
INSTRUCTIONS:
Dough:
1. Take milk, yeast, eggs, and butter out of fridge. All dough ingredients should be at room temperature.
2. Chop almonds roughly, until no pieces are bigger than 1/4 inch.
3. Grind bitter almonds in a food processor or nut mill. If using a mortar and pestle, chop finely before grinding. Bitter almonds should have consistency of rough cornmeal.
4. Grind cardamom seeds to the consistency of fine cornmeal or flour.
4. Mix the milk, yeast, and flour together. Add the egg yolks, sugar, chopped almonds, ground bitter almonds and cardamom, cinnamon, and sliced butter to the dough, mixing powerfully.
5. Slowly add more flour until the dough begins to come away from the bowl. Cover the bowl and place it in a warm place (85-105 F) to rise for 1 hour.
6. Mix the dough again in the bowl until it is uniform, then turn out onto a floured surface and knead for a few minutes. Try to minimize flour usage and keep the dough soft.
7. Divide the dough into small balls, placing them on a baking sheet to rise in a warm place until they double in size, ~1 hour. Immediately cease rising them if they begin developing cracks in the surface. Preheat the oven to 390 F. (If you have an oven underneath a countertop or stove, put the baking sheet on top of the preheating oven.)
8. Whip all the whipping cream.
9. Brush the buns (semlor) with the beaten egg white. Place in the oven and bake for about 12 minutes, until a toothpick comes out clean and the tops are a bit less brown than in the above picture.
10. Let the semlor cool on a wire rack.
Almond paste:
1. Grind the almonds and bitter almonds in a food processor until fine, the texture of rough cornmeal.
2. Mix the powdered sugar, egg white, and whipped cream in with the almond paste, vigorously. At least a minute.
3. Once the semlor are room temperature, cut a circle off of the top of each semla with a sharp knife. Then scoop out some of each semla's interior - think of making a jack-o-lantern - and mix all these crumbs into the almond paste mixture.
Assembly:
1. Put the almond paste in the well you carved in each semla, so that all the buns have about the same amount. (The idea is very similar to a twice-baked potato or deviled egg.)
2. Put a spoonful of whipped cream on top of the almond paste.
3. Place the circle you carved off of each semla - the "lid" - on top of the whipped cream.
4. Sprinkle additional powdered sugar over all the semlor.
Serving:
These are best eaten warm, with a fork and a plate. If you want to replicate a Swedish "fika," serve with coffee. Some Swedes also serve semlor in saucers of warm milk, as in the above picture.
Sitting back and drinking tea.
Ahhh. Civilization.
Got the WOW cookbook. some interesting ones some have been really good others less so.
I am also beautiful and know it.