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Filboid Studge posted:Today I would like to ask GWS to thank their gallbladders for their sterling service. Gallstones really loving hurt...
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Mar 21, 2015 14:23
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Mr. Wiggles posted:
Nachos are always a mess. The idea is so sound but they never work out. I am a firm believer that any nacho recipe will work better as a dip.
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Mar 21, 2015 14:51
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Mr. Wiggles posted:The other week we talked about bacalhau nachos. So I did. I love bacalao as an ingredient in stuff, but it's always just too much as unchanged as it is on these nachos. Am I just not soaking it enough times?
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Mar 21, 2015 14:54
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bunnielab posted:Nachos are always a mess. The idea is so sound but they never work out. I am a firm believer that any nacho recipe will work better as a dip. Skirting around the issue and trying to create something elegant out of nachos is mostly (though not always) a waste of time. A good nacho recipe is all about embracing the chaos and depravity.
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Mar 21, 2015 14:58
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bunnielab posted:Nachos are always a mess. The idea is so sound but they never work out. I am a firm believer that any nacho recipe will work better as a dip. I actually agree with a lot of your unpopular opinions, but on this one you can go gently caress yourself. Nachos are supposed to be a mess.  The woman bought a trial subscription to Cooks Illustrated, and I'm going to make her reup for the full sub. Some of it is that I'm an old man, and I miss printed periodicals, but some of it also that Dijon mustard rundown they did. I've had 6 out of 10 of those that they tested, and my opinions of them are pretty much exactly the same.
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Mar 21, 2015 16:45
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Test Pattern posted:I love bacalao as an ingredient in stuff, but it's always just too much as unchanged as it is on these nachos. Am I just not soaking it enough times? Maybe, how long so you soak? I always soak at least two days, changing the water halfway through.
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Mar 21, 2015 17:32
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Squashy Nipples posted:The woman bought a trial subscription to Cooks Illustrated, and I'm going to make her reup for the full sub. Some of it is that I'm an old man, and I miss printed periodicals, but some of it also that Dijon mustard rundown they did. I've had 6 out of 10 of those that they tested, and my opinions of them are pretty much exactly the same. I fuckin' love my CI sub, largely because it's full of amazing illustrations and god help me I love illustrations, but also because here and there they take the time to explain why poo poo happens. As a non-professional cook, I really appreciate that aspect. Kimball is weird as hell but I respect his underpaid, neurotic editors.
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Mar 21, 2015 17:38
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I just spend 27 dollars on two fresh halibut fillets. And then realized I'm going out for dinner, and have to freeze them now.
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Mar 21, 2015 19:10
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Echeveria posted:I just spend 27 dollars on two fresh halibut fillets. And then realized I'm going out for dinner, and have to freeze them now. If it makes you feel any better, they have almost certainly already been frozen.
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Mar 21, 2015 19:13
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Filboid Studge posted:Today I would like to ask GWS to thank their gallbladders for their sterling service. It sounds like you need to a eat a gallbladder to gain its power, Mola Ram style.
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Mar 21, 2015 19:32
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EAT THE EGGS RICOLA posted:If it makes you feel any better, they have almost certainly already been frozen. If you bought them in the US, they have to have been, unless you're a fan of parasites. E: also, I seriously doubt you spent $27 on two fillets. Or that is some really small halibut. poo poo, I spend about 25 on a side of salmon, and I doubt you're paying less that $7/lb for halibut.
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Mar 21, 2015 19:46
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Fresh, unfrozen, pretty small fillets. I'm in the Canadian prairies, pretty sure they are BC caught. Got them at the Farmers Market. Why would I lie about how much I spent on fish? To what end? Edit: You think I'm saying I got the whole side. I did not. I got almost a pound, and the price is 29.50 a pound, Canadian. I will get only one meal out of this for my husband and I. Echeveria fucked around with this message at 19:59 on Mar 21, 2015 |
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Mar 21, 2015 19:52
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Echeveria posted:Fresh, unfrozen, pretty small fillets. I'm in the Canadian prairies, pretty sure they are BC caught. Got them at the Farmers Market. STOP LYING TO US. WHY ARE YOU DOING THIS?!
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Mar 21, 2015 20:27
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Echeveria posted:Fresh, unfrozen, pretty small fillets. I'm in the Canadian prairies, pretty sure they are BC caught. Got them at the Farmers Market. You think you're so clever with your fish price lies. We see right through you, get out of here
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Mar 21, 2015 20:41
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Liar liar fish in fryer.
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Mar 21, 2015 20:52
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Don't worry guys I got this
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Mar 21, 2015 20:58
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I'm doing it. I'm loving doing it. I'm not a dad but my inner-dad is busting out. I'm making yeast donuts in the deep fryer in advance of doing onion rings and burgs on the grill. I feel like I'm impregnating someone RIGHT NOW
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Mar 21, 2015 21:08
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Filboid Studge posted:Today I would like to ask GWS to thank their gallbladders for their sterling service. Goonspeed, sir. bunnielab posted:Nachos are always a mess. The idea is so sound but they never work out. I am a firm believer that any nacho recipe will work better as a dip. Counterpoint: Irish Nachos. Big Beef City posted:I'm doing it. You have. Meet Big Beef City Jr. 
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Mar 21, 2015 22:35
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Flash Gordon Ramsay posted:Don't worry guys I got this Oh god this made me laugh so much. All this chat about Big Beef makes me think of the anon confession thread in GBS and the guy who has to say "get beefy, bitch!" Or "get real beefy, bitch!"
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Mar 21, 2015 22:57
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therattle posted:Oh god this made me laugh so much. It pretty much made my day.
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Mar 21, 2015 23:01
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Echeveria posted:It pretty much made my day. Things like this and the occasional food porn is what makes this thread worth following.
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Mar 21, 2015 23:12
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Mr. Wiggles posted:Maybe, how long so you soak? I always soak at least two days, changing the water halfway through. This answers my question pretty well. Yes. Yes, I*'m soaking nowhere near enough. Speaking of awesome ingredients, I learned something of interest to NYC goons: the Food Bazaar on Northern Boulevard in LIC (used to be a PathMark, in among the dealerships) is completely insane and awesome. Size and cleanliness of a suburban shopping center supermarket, good prices, and they have EVERYTHING. Everything. It's insane. It's amazing. Rabbit, cuy, tongues (beef, veal and lamb!), geese, capon, goat (stew meat, offal, milk, burnt heads), everything that has ever been called a yam (rightly or wrongly), fruits I've never seen fresh or whole, an entire Latino soda aisle, house made tamales, house made kimchi, prepped Korean BBQ meat, and on and on and on. I only managed to get out with as little as I did because of choice paralysis.
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Mar 21, 2015 23:12
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Chard sucks. How do I make it taste good?
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Mar 22, 2015 02:37
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dongsbot 9000 posted:Chard sucks. objectively wrong saute it with pine nuts and sultanas saute it with tomato and saffron and garlic braise it with bacon or ham hock, onion and garlic use it like grape leaves for dolmas make a curry with turmeric, ginger, shallot, lemongrass and coconut milk treat it like any other hearty green
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Mar 22, 2015 02:40
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Yeah, chard is loving delicious. What are you doing to it now? I guess it would probably be pretty crappy raw (I'm not a fan of raw kale either).
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Mar 22, 2015 02:55
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One of my favorite quick sautees for those kinds of greens is just little tiny bit of olive oil (just enough it doesn't burn i nthe pain), lemon juice, garlic, salt and pepper. Aside from some very specific exceptions, I find it goes well with anything.
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Mar 22, 2015 03:30
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Echeveria posted:
Who knows, I just generally gravitate to being accusatory. I also wanted to see your tiniest halibut ever. Joke option: you're actually my fishmonger, and somehow almost everything is 7.95/lb.
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Mar 22, 2015 04:02
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KettleWL posted:One of my favorite quick sautees for those kinds of greens is just little tiny bit of olive oil (just enough it doesn't burn i nthe pain), lemon juice, garlic, salt and pepper. Aside from some very specific exceptions, I find it goes well with anything. This is what i did, sans lemon juice. Was bad. I like most other greens prepared this way, but the taste of the chard was pretty overpoweringly bitter. https://www.youtube.com/watch?v=YfblU3FbZ7M
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Mar 22, 2015 04:49
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Sometimes chard (and other greens) can become intolerably bitter if they through a period of too high a heat during growth. Whenever I cook greens, I eat a few mouth fulls raw just to check. If they're too bitter, just add some sugar during cooking and it will even out.
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Mar 22, 2015 06:37
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Chef De Cuisinart posted:Who knows, I just generally gravitate to being accusatory. I also wanted to see your tiniest halibut ever. Aside from costing a small fortune, I've also never actually had halibut. I never ate fish growing up, but my husband is from coastal BC, so he's working on it. I was thinking of doing a herbed panko crust, unless anyone has a better suggestion?
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Mar 22, 2015 06:43
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BTW thanks for your tips several months back, Wiggles, I made some kale and chard kimchi and I like it even more than regular kimchi. My friends ask me to make it now. Even my mom who likes to talk poo poo about my ability to make kimchi had to admit it was good.
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Mar 22, 2015 06:45
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I'm very glad. 
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Mar 22, 2015 06:58
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I love chard, but it does have a strong earthy flavor to it... I'm surprised nobody mentioned that.
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Mar 22, 2015 13:57
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I still maintain nachos are never as good as you want them to be. Despite the fact that it's in the low 40s this morning, kind want to get my kayak in the water and go fishing. It looks like the yellow and white perch have arrived in a local river and I don't want to miss out on the action. I normally just fillet and fry perch but I don't want to make a big mess breaded and frying today. Will small fish like a perch be okay baked or broiled, or will it just dry out?
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Mar 22, 2015 14:27
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I made breakfast potatoes with an egg scramble this morning, and I am not always happy with how mine turn out, so I consulted Keller for maximum fussiness. He recommended a thing people have recommended here for french fries and possibly hash browns -- so, any kind of fried potatoes, basically, which makes sense -- which is to fry them for a bit (8 minutes was his advice) in shallow oil, then drain them, then toss them back in a pan for a few minutes with a little oil to crisp up and season. Turned out perfectly, crispy and delicious.
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Mar 22, 2015 14:30
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bunnielab posted:I still maintain nachos are never as good as you want them to be. A "kayak" in "water" with "fish in it". Check your east coast privilege, k?
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Mar 22, 2015 14:43
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Mr. Wiggles posted:A "kayak" in "water" with "fish in it". Check your east coast privilege, k? Could be NW. Or somewhere like Minnesota, although that's probably still a frozen wasteland.
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Mar 22, 2015 14:55
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dongsbot 9000 posted:This is what i did, sans lemon juice. Was bad. I like most other greens prepared this way, but the taste of the chard was pretty overpoweringly bitter. If you find its always too bitter for you just blanch it in boiling water for a minute or two, then drain and saute.
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Mar 22, 2015 15:24
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bunnielab posted:I still maintain nachos are never as good as you want them to be. You can bake perch, but unless they're exceptionally big I'd suggest that you just head, gut, and skin them rather than do a full filleting, especially if you're worried about breading them. Perch is also good pan fried without full breading. A light dredge in seasoned flour works, as does just bare. I never bother with full-scale breading or batter for any kind of fish like that anymore. It's just too much hassle to gently caress around with that stuff if you're in the woods or at a cabin without running water.
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Mar 22, 2015 15:28
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Echeveria posted:Aside from costing a small fortune, I've also never actually had halibut. I never ate fish growing up, but my husband is from coastal BC, so he's working on it. I was thinking of doing a herbed panko crust, unless anyone has a better suggestion? Herbed panko is fine, I'd just S&P and give it a hard sear. Serve it with a nice vinaigrette, lemon/thyme or smoked tomato. Depends on your sides.
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Mar 22, 2015 15:34
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