I am vegan and vegetarian friendly and frequently eat that way at home. But eating out I have a mental block paying the same money for a vegan/veggie entree as I will for a one that includes fish, chicken or meat. Most people do.
For quick inebriated satisfaction whip out a Marie Callander's frozen dinner and nuke it. 15 seconds before it is ready insert some favorite cheese over the entrée, peas what have you. And nuke it 15 seconds more. You'll end up with a gooey cheesy upgrade. Those Marie Callander's frozen dinners are the best. Usually $3 or less
Serve with sriracha on the side. This molten mess needs hot sauce!
Fine by me. They should waste their time trying to revive that super desiccated salt-cod to a palatable texture.
salt cod croquettes or cakes--- yum
"Saltcod? Way ahead of you! Portuguese here ;) "we" boast we have 365 recipes of salt cod."
My nearby Hispanic/Caribbean/ market has at least 10 kinds salt cod and its cousin salt-Pollock so these salted fish are eaten by many cultures though I will bet they all learned it from the Portuguese directly or indirectly.
"Salt cod is, as you might imagine, incredibly salty"
Not as salty as you would think/
These days you have two types of salt cod. The old school that is loaded with salt and is shipped in then sold from a room temperature wooden box. This is true desiccated cod or pollock
The newer type such as I see in my local Hispanic market can be as inexpensive as 12oz for $2.50 plastic bag. It is shipped refrigerated and sold from the refrigerated case. It is less salty or at least the salt has not penetrated deep. This product has more moisture.
I have quickly rinsed the salt off on this type. Then soaked for 12 hours and its OK. I have eaten it like raw like sashimi and it is OK. It will cook quicker. You can do a quick 2-3 minute cook on it.
I prefer the new type which if you do the math it can be $5 for 24oz of fresh (still has enzyme activity) fish with no added sodium tripolyphosphate which disgusts my taste buds. Most frozen fish has this additive but I don't se it on Aldi frozen fish. They might be cheating or maybe they believe they have quick enough turnover so it is not needed
Kikkoman soy x olive oil x fresh ground black pepper is a good dip for poached shrimp. I even add some salt to it. You can add minced garlic, onions, lemon juice etc.
Steaming shrimp will keep in more flavor.
Way Kenyan grill goat
The Georgia lamb is so fresh and organic that for kebabs all it needs is salt which might take the form of brushing it with salt saturated water while grilling. Which is what is done in Kenya. Salt saturated water holds ~twice as much salt as typical Kikkoman soy sauce. I ran the numbers on this.
Only three comments is a disgrace!! Thanks for all this, this feast!! And how to make it at home.
Great looking salad. Anchovies make everything taste better.
@Osomatic--- The penne pincher got 98 comments in 2010
We had a wedding party at Shun Lee circa 1983. Great food served on a lazy Susan plus we had so many waiters hovering. It was like my neighborhood Chinese place, same type of non-threatening dishes were ordered, but done 10 times better.
When you are in a mischievous mood throw a few drops of high quality liquid smoke on the grilled vegetables you serve and don't tell anyone.
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!