Any preferred ways to kosherify it? Around where I am, "Cape Cod reubens/rachels" made with fried fish instead of been are fairly common, but I suspect some sort of smoked fish or figuring out a cheese replacement would also work well.
I've never heard of this before, so this whole article and the comments seem like some sort of over-elaborate prank.
Are there any popular Japanese or Chinese brands? I wouldn't be surprised to hear none are available in the US, but it would still be interesting to hear about the market.
I've also seen a diversification of species. Beyond the classic albacore, there is now skipjack and yellowfin. I think I like yellowfin significantly more the other two, but I tend to get the two non-albacore options confused (leading to tuna salad I don't particularly like).
Congratulations, Kenji, you just started the next big wedding fad: the poke bar. It may also show up as a brunch at tiki/Polynesian-theme restaurants.
Is sea bass the same as striper? Would snapper/bluefish be a bad idea due to its oily nature as short shelf life?
@DTurkin: are there any popular freshwater fish in your area? I'm not sure how fatty brook trout, shad, and whitefish are, but freshwater/running salmon is supposed to be incredibly fatty (although most of my sources are old enough that I'm not sure the fish is still legal).
Speaking of regional ingredients like avocado for California, anyone have any proposals for a New England themed poke? If memory serves, striper season is coming up.
Similarly, I'm wondering whether there are any good substitution fish for those of us on the Atlantic coast, as I'm sure fresh pacific tuna is tough to transport and would like to get a bit creative.
Any tips for those of us who want to stick with parve/piscene gelatin (is it always isinglass or is that a specific type?)?
I've also tried separating the eggs to cook the whites before the yolks go in, but I've never been able to manage it. Maybe I should stop trying to flip them, as that's probably when the original bottoms go from crisp to leathery and the post-flip bottoms never turn out very well in the diminished oil.
I can confirm that this technique (as well as the covered fry, which I've found to be better at cooking the whites directly on top of the yolks and needs no liquid beyond that already in the eggs but often leaves the browned whites leathery rather than crispy) also works with shmaltz and canned-fish oil (generally from sardine or tuna cans in my household, as those are what I use for lunches). Butter is also okay, even if it occasionally burns.
I also tend to break the eggs into a cup to add them all around the same time and salt them in the cup. Is there any reason not to do either of these things?
So I assume you'll be making the customary New England Fourth of July meal of poached salmon in "egg sauce" (it's a white sauce with mashed hard boiled eggs, but I can't figure out whether it's typically based on a béchamel, hollandaise, or something else) with spring peas and new potatoes rather than grilled meats?
And then there's my favorite: broccoli. The only problem is that I'm awful at moving them around and taking them off early enough for them to be browned and nutty rather than burnt and shriveled.
Really odd hearing that potato starch is hard to find. Guess it's particular to Jewish neighborhoods.
Actually, how hard would it be to make the recipe Ashkenazi passover kosher (grain free)?
Sounds like a big distinction it that the French prefer making their preserved meats in some sort of liquid (be it water or lipid) in a way that retains moisture while its neighbors prefer drying meats (all the dried meats named come from regions bordering Spain, Italy, or Germany, if I understand the geography). Also, the distinctly French preference for dairy fat (butter and cream) over other fats and cattle products, and selection of warm spices over the hot spices of its southern neighbors and nasal-attacking spices of its northeastern neighbors.
Can it be subbed in simply by volume or mass, or is there a conversion to account for the missing carbs in the baking chemistry?
I don't suppose we could get a follow-up tomorrow with "9 Ways You Probably Aren't Ruining Your Knives." Just a bunch of comical things that people probably aren't doing to/with their knives but would be really bad for them if they were.
There's a surprising lack of fish in this menu, considering the title and the fact that I've gone full weeks without having any meals without at least fish/Worchestershire sauce as a source of salt (scrambled eggs) if not fish as the main protein. There's not even scrod (which I made with finely cut tortillas one time I was out of breadcrumbs and matzo meal, the latter of which I mainly keep around for thickening chowder) or cod/halibut w/ ritz crust here.
Are Cantonese delis really that rare in the US? There must be at least ten in Boston Chinatown alone. Most of my meals when going to Tufts Medical were cold chicken from one of them (alternating the soy sauce chicken and the ginger chicken).
Meanwhile, my big discovery over this Passover was that avocado makes a great replacement for mayo in egg salad. With the size of avocadoes I had handy, one avocado goes with two eggs and much, much more salt and pepper than you'd think (it must have been something like ten packets of salt).
Huh, I've always seen it pulled apart rather than sliced to preserve the long strands.
One slight correction: the wording of this article seems to imply that quickbreads were a British invention that Americans picked up later when it was actually the reverse.
So I take it I shouldn't boil my kombu all day like I have been doing for chicken stock?
Since I'm not so fond of cilantro, what dry spices would you have added with the tomatoes?
The only time I get irritated is when I want something simple but expensive taken off my dish, particularly when there's a listed upcharge on the menu to add it to another item on the menu. It's enough that I don't order burgers because I don't want to pay for the cheese I'm not eating.
For a new challenge this year, would you consider going kosher for Pessach (incl. Ashkenazic pesadik)?