Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby mac5155 on Thu Jan 31, 2013 2:29 pm

It is my fiancee's birthday and I have a $25 gift card for Market District. What should I get to make her?
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Re: Where my fellow cooks at???

Postby mac5155 on Thu Jan 31, 2013 2:55 pm

Im thinking swordfish - is it hard to mess up?
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Jan 31, 2013 3:54 pm

From the Book of Bourdain, Ch 7, vs 11-21

"How about swordfish? I like it fine. But my seafood purveyor, when he goes out to dinner, won't eat it. He's seen too many of those 3ft-long parasitic worms that riddle the fish's flesh. You see a few of these babies - and we all do - and you won't be tucking into swordfish anytime soon."

A couple months ago I made ankimo, which is the liver from a monkfish and is abso-freaking-lootley delicious.
Image
(My plate)

The traditional method of cooking the dish is to treat it essentially like a torchon; roll it in a towel and steam it. But the first step, it says here, is to salt the lobe and let it sit in the fridge overnight....... to coax all the wormy parasites to the surface so they can be extracted.


(My parasite)

Mrs Tif does not know about this, nor will she ever learn of it.
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Re: Where my fellow cooks at???

Postby canaan on Thu Jan 31, 2013 4:05 pm

Nope
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Re: Where my fellow cooks at???

Postby viva la ben on Thu Jan 31, 2013 4:08 pm

mac5155 wrote:It is my fiancee's birthday and I have a $25 gift card for Market District. What should I get to make her?

Can't go wrong with one of their aged steaks
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Re: Where my fellow cooks at???

Postby mac5155 on Thu Jan 31, 2013 4:51 pm

those worms are in swordfish?
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Re: Where my fellow cooks at???

Postby columbia on Thu Jan 31, 2013 5:48 pm

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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Jan 31, 2013 5:56 pm

mac5155 wrote:those worms are in swordfish?

That worm was about 1 1/2" long. The ones in swordfish are about 3 feet long.

Bon appétit. 8-)
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Jan 31, 2013 5:57 pm

As long as you trust the purveyor, have at it. But if you're buying fish at, say, Giant Eagle............. well, it's your call. But if it were me, I wouldn't get sword at a mass grocer.

Shoot, I haven't cooked sword in probably 10 years.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 01, 2013 12:11 am

I went with a Porter house pan seared with a jack Daniels reduction sauce over linguine tossed in evoo. Twas rather good but the cut of meat wasn't the greatest. Shozud have went with a delmonico
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Re: Where my fellow cooks at???

Postby BigMcK on Fri Feb 01, 2013 1:28 am

mac5155 wrote:I went with a Porter house pan seared with a jack Daniels reduction sauce over linguine tossed in evoo. Twas rather good but the cut of meat wasn't the greatest. Shozud have went with a delmonico


mac, right now, I am at total amazement factor X 10! :shock:

Not knowing your cooking chops compared to those that post in this forum that have chops, you, sir, must have chops.

(when Jack Daniels and i meet, i usually reduce Jack Daniels into a surefire headache.) :wink:
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Re: Where my fellow cooks at???

Postby Godric on Fri Feb 01, 2013 1:40 am

Mmmmmmm Delmonico!

I haven't had one of those in too long
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Feb 01, 2013 2:44 am

Dear baby Jesus,

Thank you for letting DirecTV broadcast Cooking Channel in HD.

Regards, Tif

********

I wonder why "Delmonico" is such a vogue term in PA? I grew up with it, but pretty much everywhere else in the world calls it a ribeye..... which is what I call the cut now. I also call it "my favorite". I know it's associated with Delmoico's in NYC, which is widely regarded as the first real restaurant in the U.S. But beyond that....... hmmmm.

Porterhouse cuts are great, but I like it only if I can get a double cut; seriously, 3" thick, seaasoned with huge amounts of salt, flash grilled over coals to rare doneness, sliced thin and plated with an arugula salad with evoo and shaved Parm.
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 01, 2013 7:53 am

1000 Foodland commercials later, I finally know what a Delmonico steak is.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 01, 2013 9:37 am

BigMcK wrote:
mac5155 wrote:I went with a Porter house pan seared with a jack Daniels reduction sauce over linguine tossed in evoo. Twas rather good but the cut of meat wasn't the greatest. Shozud have went with a delmonico


mac, right now, I am at total amazement factor X 10! :shock:

Not knowing your cooking chops compared to those that post in this forum that have chops, you, sir, must have chops.

(when Jack Daniels and i meet, i usually reduce Jack Daniels into a surefire headache.) :wink:


If chops = the ability to read up about pan frying, then yeah I have chops. haha. I actually really liked the Jack Daniels sauce, but I did let it cook for a little too long.
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Re: Where my fellow cooks at???

Postby shmenguin on Fri Feb 01, 2013 10:37 am

Not knowing when it's time to stop cooking a pan sauce is my achilles heel.
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Re: Where my fellow cooks at???

Postby pittsoccer33 on Fri Feb 01, 2013 10:40 am

mac5155 wrote:It is my fiancee's birthday and I have a $25 gift card for Market District. What should I get to make her?


I bought a New York strip roast there and made it for Christmas dinner. Was about $35 and turned out really well.
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Re: Where my fellow cooks at???

Postby canaan on Fri Feb 01, 2013 11:15 am

I have a mushroom addiction. every dinner now has some sort of mushroom, mushroom/onion component to it. I go to the store a couple times a week just to buy mushrooms. this happens like once a year where i just cant let them go.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Feb 01, 2013 4:08 pm

More new culinary websites to share:

http://www.modernistpantry.com/

And

http://www.terraspicecompany.com/

All I know is that Modernist Pantry has meat glue (transglutaminase) for $13. So I'm gonna get a packet and make me some noodles out of extruded shrimp and have a ball.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Feb 01, 2013 8:25 pm

Yeah, I just bought a 50g pack of transglutaminase, an instructional video by Ferran and Albert Adrià, and this:

Image
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Re: Where my fellow cooks at???

Postby canaan on Fri Feb 01, 2013 8:27 pm

Tif, I'm trying to get out of a mini cooking slump so I bought myself a new wok. What's your tips on seasoning the wok? I'm gonna remove the lawyer and coat it with veg oil in the meantime, but id love to hear if you've any different tricks.
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Feb 01, 2013 8:30 pm

I've started making my pizzas in my new cast iron skillet. It's so good. I don't think i'll go back to a different way of cooking it until summer where I enjoy grilling my pizza.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Feb 01, 2013 9:13 pm

canaan wrote:Tif, I'm trying to get out of a mini cooking slump so I bought myself a new wok. What's your tips on seasoning the wok? I'm gonna remove the lawyer and coat it with veg oil in the meantime, but id love to hear if you've any different tricks.

It depends on the material. What's it made of?
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Re: Where my fellow cooks at???

Postby shafnutz05 on Fri Feb 01, 2013 9:26 pm

count2infinity wrote:I've started making my pizzas in my new cast iron skillet. It's so good. I don't think i'll go back to a different way of cooking it until summer where I enjoy grilling my pizza.


Do you not use your grill during the winter?

My grill use does not decline at all during the cold weather. Granted it's about three steps from my front door on the deck, but I just can't quit that thing even when it is 10 degrees outside.
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Re: Where my fellow cooks at???

Postby canaan on Fri Feb 01, 2013 9:46 pm

tifosi77 wrote:
canaan wrote:Tif, I'm trying to get out of a mini cooking slump so I bought myself a new wok. What's your tips on seasoning the wok? I'm gonna remove the lawyer and coat it with veg oil in the meantime, but id love to hear if you've any different tricks.

It depends on the material. What's it made of?

its your run of the mill carbon steel
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