You are wrong about frozen pizzas. I know a few that are inexpensive and can be modded. Where you can end up with something that's a 7 out of 10 with a decent crust, browned on the bottom.
Sous vide is about the last thing in the world I would do with corn. BTW doenjang mixed with olive oil, fresh ground black pepper and a good vinegar makes a great dressing for corn on the cob. Use butter instead of olive oil if you like.
By Mt Desert Island I meant you go out and gather your own mussels and grill them in the national park which has lots of cooking fireplaces. Make your own dipping sauce.
"How I wish I could get dry scallops nearby."
Check out CostCo. Might be frozen and expensive but they only sell dry. Trust but verify! :)
You know your stuff! Just as an aside on seafood-fish prices back in the day. The Boston Globe would publish the landing (to the dock) prices of whole haddock and cod and it was in the 30¢ range. This was 1975 or so. Back then you would go into The No Name or Legal Seafoods (just one shabby crowded full_of_good_cheer wooden picnic tabled upstairs joint in Cambridge above their retail fish store) and people would be eating platters full of fish and fried clams, fried fish etc with minimal sized sides to dilute the wonderful fish eating experience.
Today all restaurant fish and seafood gets diluted by nonsense such as pasta and veggies. Obviously due to fish-seafood being a luxury item these days. My purist take is just a little slaw and potato (any kind) on the side please.
Get up to Mt Desert Island sometime for as many grilled mussels as you can eat. There are national park campgrounds. I used to go to the Seawall campground. You can find them all over there. I even waded out to score a few sea urchins (only) once. Ate them on the spot with some seawater poured over the delicious bits to (salt) bring out the taste.
"I've been reasonably sure for years that the fake scallop thing is a myth. I've never seen them, no fishmonger,fisherman or cookbI've ever met has encountered them.
And it doesn't really make sense if you think about. Rays and skate are the most common cited substitutes."
I heard that one 50 years ago from my father. On a trip to the Maine coast he ordered deep fried scallops over the other menu possibilities so I classify him as a scallop aficionado. My take is that punching out scallops from rays and skates might have been done decades ago. Like when Al Capone was still around.
sodium tripolyphosphate (STP)....... I can taste that drek. Most frozen fish has it added. Look at the fine print. Aldi's frozen fish does not mention STPs. They may be lying but it seemed when cooking some of their flounder that it as STP free
No way do lemons go with potatoes in any dish of any kind. Use your favorite vinegar instead.
Asparagus and artichokes are delicious in the same way. Great aioli recipe. Should got well with steamed asparagus too.
To get the sous vide effect just bring water to a boil. Put in the chicken breasts. Cover the pot. Take off flame immediately and put the pot under a heavy blanket. I keep a cardboard box for this. I put the pot in the cardboard box then stuff the blanket over it.
Let sit for 20 minutes and its done. Even 15 minutes and the breasts will be done and tender
For real quick iceberg wedge I shower it with fresh ground black pepper, olive oil, vinegar, kikkoman soy sauce. Throw in a few tomatoes slices if I have them. Wedge is the only way to eat iceberg lettuce!
Southern Comfort is vile but I was left with half a bottle. Turns out this stuff goes great on ice cream though I will admit I only tried vanilla and chocolate. So if you want to booze up ice cream give it a try!
Great looking and great recipe though I would have a dipping sauce of Kikkoman soy sauce, ginger juice, vinegar
Josh was always a character and entertaining. What a shame. To pass at such a young age. He looked solid and built like a brick shit house. Rest in peace.
When I am in a real french fry mood I go to MacDonalds and pay for my order. Then I wait for a fresh batch. Fresh and hot makes them 10 times better. You can glance at the fries that are being held under the heat lamp. If they are getting low then a new batch is being fried and look at the fry-o-lator to see if this is the case. But I make better fries at home sometimes
Way too much fuss and wastage for an expensive vegetable. Just steam it whole and dip leaves in lemon-olive oil-salt or substitute butter. If I was worth a few million dollars I would still not trim down to the most delicious part. I would still steam it whole.
I have had asparagus in black bean sauce at a Chinese restaurant. The two go great together
Hot, crispy french fries with good ketchup and salt are the ultimate. Why would anyone want to make them soggy with gravy? You might as well boil the potatoes any pour the gravy-cheese melange over them.
Set the tofu in pan aside for 5 minutes before you can scrape it free for flipping. Immediate scraping to flip will break up the tofu.
I use blankets to preserve-conserve-trap heat during the five minutes. You can do it without blankets
To create better denser more meaty tasting protein umami on the tofu surfaces try this:
Buy the tofu that come in a red rectangular package w four cakes inside. From California iirc
Press the water out of all of them with a plate and ten lb weight left on for 3-4 hours. I use a barbell weight
oil up a large fry pan till hot
put the four cakes in
turn flame down to lowest for 20-30 minutes
pan off the stove and under some blankets for 5 minutes
get a spatula and scraping them out intact is now easy. Intact tofu cakes is your objective
repeat this browning on the other side of the tofus
repeat putting fry pan under blankets for 5 minutes
put cakes in a bowl and slice into them a bit with a knife so that when you pour the marinade over them it will get into the crevices
I usually just pour a ginger juice-soy combo over them. Or ginger-miso. Add some sesame oil if you like. Garnish w scallions or chopped garlic or chopped onions.......
What kind of brown sugar are you using? The most genuine whole brown sugar I ever see are those one pound solid blocks from Colombia, I bought one. They boil down whole sugar cane juice. No refining. I saw this on TV.
great writing on an interesting subject!!!
Looks delicious and more interesting than meatballs and spaghetti. But I would eat it the same way. Maybe even over spaghetti. Goota have some Parmeasan cheese to put on it and a glass of red wine
How much are slices there in SF? I'll bet they are a lot higher than in New York which is the slice center of the universe
REVIEW of Aldis $5 mandoline -- http://smartaldishopper.com/aldi-review-kitchen-living-mandoline-slicer/
He likes it!