crimsonfancy's Profile
Phoenix Seafood
I'm certainly not opposed to a small road trip and I value the opinions expressed here on the Chow. Thank you so much for your suggestion and I've added Tao Garden to my growing list!
I really appreciate the interest this community shares. Thank you again.
Phoenix Seafood
See Saw and all of the related projects looks to be very promising as well.
Phoenix Seafood
Being a fan of Adolfo Garcia's cuisine for years, looks like Deseo is on the quick list. Menu looks great and I could spend an entire meal on Rodriguez' various ceviches alone.
T. Cook's has a nice "Fireplace" selection and the striped bass I saw on the online menu could be a winner.
Thanks for your help and I will report back...
Phoenix Seafood
Wow! .50 each for oysters! I would spend hours there!
I'll definitely check it out...I've seen the website and it looks very promising.
Thanks to all of you!
Phoenix Seafood
I'm in Phoenix for the next 6 weeks training for work before I head back to New Orleans. I have eaten at McCormick & Schmick's, The Fish Market, Steamer's so far. I work as a chef for a restaurant that specializes in steaks and I would prefer to eat seafood while I'm here. Any suggestions would be greatly appreciated.
I'm located near the three restaurants above. Thanks for any help!
Natto -- Some serving suggestions
Wow! I'll try that as soon as possible!
That's technique. That's how I want to consider natto.
Thank you very much!
Natto -- Some serving suggestions
I realize this thread is way out of date but I'm having it tonight. I quite literally salivated while I prepared it. An agonizing 8 minutes.
1 bunch of soba noodles cooked for 5 minutes and cooled.
1 45g package of natto...I was shorted on the mustard
Kim chee juice that spilled on the counter a little.
Noodle base that contains shoyu, dashi, sugar and wine...comes in a bottle
3T minced scallion
I snacked on the kim chee while I waited for the water to boil.
I'm becoming very satisfied. I love the stuff.
Before I email the owner/chef..... [Moved from New Orleans board]
While I only take Wikipedia for what it is...open source, a loose conglomeration, I have similar opinions to the "Etouffee" page. I don't agree with blond roux and certainly not tomatoes. The page mentions that tomatoes convert it to a stew but I consider it crawfish creole which I usually prepare with shrimp. I would suggest the entry could use some expanding ;-)
http://en.wikipedia.org/wiki/%C3%89touff%C3%A9e
Mine starts with a dark roux, which thickens quite a bit less, the standard "trinity", crawfish stock and crawfish. Finish with parsley and green onion. It becomes quite dark orange in color from the fat and I make it after we boil. So, when crawfish are out of season, I don't serve it; I won't use frozen tails.
All in all I love that this post so much reflects Louisiana, it's people and their micro-regional cooking techniques. It is a very educational and enjoyable read to say the least.
Ten best things to eat in New Orleans
I will certainly ask him about it and he will share.
I want to recall that they use an Alto-Shaam Smoker but I'll find out for sure. I know they purchase their hog "on the whole" and break it down for many different applications. I would think 60# or smaller size.
They also have food cost well below industry standard as you could imagine.
http://www.alto-shaam.com/product.asp?category=1
RESTAURANT RANKINGS
Cochon
Brigtsen's
Herbsaint
Gautreau's
Galatoire's
I've not been to Coops but I see it poppin' up here allot.
Cochon is listed top for my last visits but is growing too busy maybe.
I still hit Adolfo Garcia's Rio Mar...fine ceviche and that grilled octopus.
Before I email the owner/chef..... [Moved from New Orleans board]
Ok. One's cuisine represents his styles and preferences, I'll agree completely. And I tend to see more tomato product in New Orleans proper.
If I were to sample a gumbo or jambalaya that was a generations old family recipe, *where you were born and raised becomes more apparent. Without trying to get into this too much, the difference is creole and cajun. New Orleans is big but in my opinion, the best gumbos, jambalayas and etouffees are found outside and south and would never include tomato.
One of the favorite gumbo memories was served to me while on break in the kitchen of La Provence when Besh was chef de cuisine and well before he owned it. Probably around 1997. A very nice recipe can be found here:
http://www.gumbopages.com/food/soups/gumboz.html
Anyone been to Cochon? How is it?
I want that salad so bad but haven't had a chance to get back over there!
Before I email the owner/chef..... [Moved from New Orleans board]
I'll offer my opinions:
I prefer my Sazerac on the rocks but most often I've seen them up.
Roux shouldn't necessarily thicken a gumbo as much as it should flavor it. When flour is cooked slowly in fat to very dark, it loses most of it's thickening "power." Okra or file' thicken gumbo for the most part. I do not believe tomatoes belong in gumbo, ever....etouffee and jambalaya either...never.
If etouffee or gumbo sit on a steamtable, they become thin and watery. This should be prevented. Shortcuts result in substandard food. Of course it shouldn't be too thick either.
Jambalaya is prepared in one pot and the rice should "split". Short grain rice is common in Louisiana. Never use converted rice. If the stuff has tomatoes in it, I'm out and I'm mad.
I reckon we won't be able to find out which restaurant you refer to but I'd really like to know so I can avoid it.
anyone making sazeracs with absinthe now?
Believe it or not, if you are in Hammond, and you locate the small restaurant Pier 112, you can get a pretty good one for $6. Made with Absinthe and Sazerac Rye.
Ten best things to eat in New Orleans
Yep, they are a special. Pretty good friend of mine works there in the kitchen. Sauced with, if I can recall, sambal, garlic, lemon/vinegar and butter.
I love the oysters, chicken livers and redfish but until a few months ago they were having trouble sourcing rabbit so on my last visit the rabbit and dumplings weren't available. I now see that rabbit livers have replaced the chicken. Coming into summer soon, it should be removed from the menu until we get cooler weather again.
Other winners include the boudin with pickles, boucherie plate, cochon and brisket.
Nice cocktails as well. Had one with a homemade watermelon pickle.
I'm also very interested in the pickled pork tongue salad and the pork cheek in the boucherie category but haven't been back since they showed on the menu.
I'm on the north shore but will be working in New Orleans again soon so the eating will commence.
By the way, they have become very, very busy. 300 guests last Wednesday and every day is a struggle to get caught up. This is a small restaurant and serving 150 is really moving.
Ten best things to eat in New Orleans
I agree with many here as well and Cochon has some deep fried ribs every once in a while that are somethin' else!
Seriously....Brennans is soooo over-rated!
I've had the same experience. Before the storm it was slightly better but I still won't return.
