Serious Eats - seriouseats.com

going to opening night at the new neighborhood chinese restaurant and guess which celebrity we meet?...Mr. Serious Eats himself!!!...Hi Ed!!!

manganeros hero boy at 37th and 9th.

i am definitely doing gefilte fish tempura next year. However, our family actually prefers the jars over frozen or fresh. However, we don't just eat it out of the jars, infact, I didn't even know that you could until saw it done at a friend's seder. Anyway, our family recipe is to chop alot ( alot means alot) of onions to cover the bottom of the pot, a piece carrot or so for each piece of fish, chopped parsnip and celery is optional. Plenty of black pepper to taste. Then dump the whole jar of fish and jelly broth ( or 2 or 3 or 10 jars) on top of the chopped veggies. Bring to low boil and simmer for an hour or so until the carrots are soft. Remove and chill the cooked fish and carrots and serve cold with homemade horseradish. Strain the broth and chill and serve on the side like gravy. Discard the strained onions. Ed, I have some killer homemade horseradish for the serious eats staff if somone wants to stop by on their way home.

this is a go to recipe with many variations, such as:

in a small bowl mix T oilve oil, T. mustard, T. lemon juic.
spooon on fish fillets ( we like salmon, but any firm fish is good) on parchment paper on a sheet pan;
in the same bowl
mix chopped capers, chopped garlic clove, breadcrumbs, chopped tarragon or basil or both, chopped parsley ,grainy mustard, lemon juice, moisten with olive oil.
Spoon crumb mixture and spread on fish to cover as much as possible.
Bake in 400 degree oven 15-20 until fish is done and crumb mixture is browned. If the fish is done and crumbs are still wet, brown under broiler for a few minutes. Don't overcook this fish!

This post was great and very informative. I've used canned stock until recently. Then last year or so I was making a quick chicken pot pie ( with Bisquik topping). I need some cooked chicken so I covered two frozen chicken breasts with water, added a carrot , a stalk of celery, a small onion and some pepper. Simmered for 15 minutes or so until the chicken was cooked through. The chicken was moist and flavorful right out of the pot and the resulting quart or so of stock was tasty, fresh and delicious. While it didnt have the depth of flavor of the roasted bones and long simmering; it was far superior to anything I've ever tasted out of a can, box or cube.

it's delicious...i think it was ernie banks that said..."let's eat two!"