ixshelle's Profile

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HELP I've been given a giant tub of sweetbreads and I'm an idiot

Well from what my chef buddies have told me, offal always smells weird. After soaking them overnight they turned white and looked 100% fine. Fried up a few and they were good. Hopefully I won't die of food poisoning.

Aug 29, 2013
ixshelle in Home Cooking

HELP I've been given a giant tub of sweetbreads and I'm an idiot

So, a chef friend of mine just gave me a ton of sweetbreads. He brined and froze them, then defrosted them last Sunday. He said the brine would keep them for a few days in the fridge, but I've never cooked organ meat and I don't know how to tell if they're okay. He's a pretty lax dude (he stored these uncovered and dry in the fridge for a day or so), so I just want a second opinion. They smell like aged meat—a slightly sweet, cloying smell that is a big unpleasant, but I know sweetbreads don't exactly smell awesome. They're also a bit sticky.

I'm attaching a photo. Since I took this picture I've trimmed them up A LOT (they're in little lobes now) and removed anything that looked like anything less than healthy flesh. They're the fridge in water right now. Do you think they're cool to fry up tomorrow? Like I said, I just wanted a second opinion before I started stuffing glands in my face. That's what she said.

Thanks in advance.

Aug 28, 2013
ixshelle in Home Cooking

Did my heavy cream turn into butter?

I just opened a carton of heavy whipping cream with a sell by date of March 6th to find it had a thick, slightly fluffy layer of.. something on top. It's definitely not spoiled and the cream underneath is totally usable. My question is, what formed on top? Did I accidentally make butter by neglecting the carton? Should I toss it or put it on a baked potato? I'm both confused and intrigued. Thanks in advance!

Cheers,
M

Apr 10, 2012
ixshelle in General Topics

Ideas for cooking with Chilean seabass "pieces"

Thanks for this. I definitely want to put aside the time to learn how to get it right--sounds like a perfect Sunday project. :]

Feb 01, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

I haven't dealt with much fish and I'm worried about over cooking the thin, uneven pieces.

Jan 31, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

Ah, bouillabaisse! Perfect, thank you. :]

Jan 31, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

Mmm that sounds fantastic.

Jan 31, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

Love it. Tacos are such a perfect go-to, I don't know why I didn't think of them. I think every time I see that sign that says "Chilean Seabass $4.99/lb" my brain just stops functioning.

Jan 31, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

That sounds amazing. I think I just doubled my weekly intake of fried food. Diet be damned.

Jan 31, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

Indeed I had curries and such in mind, I'd just hate to overcook it especially since the pieces aren't uniform in size. I'm the only person in my household that eats seafood at all, so unfortunately I haven't had much experience preparing it :/

Jan 31, 2012
ixshelle in Home Cooking

Ideas for cooking with Chilean seabass "pieces"

Hi everyone,

My local fishmonger sells lots of different fish "pieces" (relatively thin 2-4in chunks leftover from filleting), for very cheap. I'm always tempted to buy some because I love seabass so much but rarely eat it because of the price. Other than ceviche, does anyone have any ideas for recipes to use the seabass or other variety of fish pieces in?

Cheers,
Michelle

Jan 31, 2012
ixshelle in Home Cooking

SJ Eats: What did you think?

Ryan Sebastian posted a pretty promising apology:
http://bobbivie.com/2011/04/04/sj-eat...

SJ Eats: What did you think?

I tried to go twice, but I was alone so waiting in line for an hour didn't really appeal to me. Plus I heard some pretty unkind things about the space.. looks like it could have used more planning and way more room. Apparently tons of people just came and left because it was so crowded.
Did anyone go? Do you think it'll get better if they start doing it on a regular basis and in a better location, or was it a total failure?

Openings and closures in the Peninsula

Just heard E & O will be closing in the next two weeks as well.

Openings and closures in the Peninsula

I thought it would be good to have a opening/closure specific thread for the Peninsula since it doesn't always get the best coverage.

I'll start:

CLOSURES:
Marché - closing the 26th
Ruffled Feathers Eatery in San Jose - March 14th

Both issues with their lease, really sad.

Aside from a new Straw Hat Pizza in downtown SJ I'm not aware of any new openings. Anyone else?