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mikey031's Profile

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CLE- Beef at WSM?

I did see hanger steak at the WSM yesterday, but I don't remember who. Sorry. Hanger is a hard steak to pin down, specificly at the WSM. Unlike most cuts there is only one per animal, and it does need a bit of attention to butcher properly. I searched hard for them in the recent past with no success. For hanger steak you will definatly need to plan ahead and ask around or hope to get lucky. I eventually got mine thru a Chef friend from Blue Ribbon Meats.

Mar 22, 2012
mikey031 in Great Lakes

CLE- Beef at WSM?

I bought from Sebastians today. Half a rack of spare ribs and 4 inches of sausage....something I couldn't get at a chain grocery....but I'm not looking to beat a dead horse. Sebastians did have a sign asking ppl to pre-order suckling pig they claim was, "local, orgainc and hormone free" I didn't inquire further, but that is what the sign advertised.

Mar 21, 2012
mikey031 in Great Lakes

CLE- Beef at WSM?

r&r1, thank you so much for pointing this out. I have been biting my tongue for years when people spout off about all the 'local farmers' at the WSM. I do love the market though, and there are some unique things there that are very special. I personally am not so concerned that my meat might be factory farmed and I take the opportunity to shopping for this type of product at the WSM and support local businesses opposed to large chain groceries. It is unfortunate that the average market goer is misguided/uneducated about what they are actually experiencing at the WSM.

I have spent a large % of my WSM purchases at Sebastian's. They have a wide selection and are willing to butcher things on request.

Mar 20, 2012
mikey031 in Great Lakes

foods you eat to get full without consuming too many calories?

Water, water, and more water, and no more than water. I find that if i'm hungery and force myself to drink a big glass of water (20oz or more) my hunger goes away. I love to load up my dinner plate and eat myself into a 8pm coma, but when I force myself to drink a glass of water a few minutes before sitting down I eat far less at the table.

I have also observed that flavored drinks, tea, or coffee in fact make me crave something else even if the drink itself has no/little caloric value. Alcoholic drinks also increase my appetite by leaps and bounds. So I really have to force myself to strategicly drink water at times when I'm hungery or before meals to help with my lack of self control.

Feb 21, 2012
mikey031 in General Topics

All I want is a good cup of coffee at home. [moved from General Topics]

I've made my choice, and thank all those who offered help! I purchased a Aerobie Aeropress, and have been using it for over a month now. It works great. It makes a good brew in very little time and is very easy to clean. On the downside you can't make more than a cup at a time, and I'm somewhat disappointed with the temp of my finished coffee. After a dash of cream and stroll to the breakfast table I often wish my cup o' joe was a bit warmer.

I have almost exclusivly used 8 o'clock brand coffee, dark roast, espresso grind. I buy it weekly so it's relativly fresh. I will buy my own grinder eventually. Upon speaking with by local barista I learned lighter roast coffee has more caffine. Who knew. So i'll be trying a lighter roast soon.

I used a thermometer the first few times i made coffee in the Aerobie Aeropress. Once i pour the water over the grind and let it sit for 10 seconds the temp hovers between 175-180. I microwave water for two minutes let it sit while i measure out the coffee then proceed.

If you are making one cup of coffee and are drinking it promtly the Aeropress works great. It is much easier to clean than a french press, and makes a far better flavored drink than a drip machine.

Like I said in the begining I just want a 'good' cup of coffee. I want to leave the 'best' cup of coffee for the mystery of the imagination.

Thank you all.

Feb 18, 2012
mikey031 in Cookware

Savory bread pudding?

broccoli-cheese is a combo I've like in the past.

i've done a simple roasted garlic which has a very clean flavore, one clove roasted garlic pureed with every 1/2 cup cream and tablespoon parmasean in your favorite ratio.

Corn works well especially if you puree a percentage of the corn.

mushrooms will always work well because they don't overcook.

a mixture of diced and par cooked red and golden beets with goat cheese produces something very interesting to look at.

Feb 14, 2012
mikey031 in Home Cooking

Do you serve pasta in bowls or on plates?

In my opinion if something needs to be cut with a knive it should be served on a plate. Anything else is optional. I defer to a bowl as much as possible because I think it keeps things warm longer. I find that most pasta dishs do not hold their heat well and I would definatly choose a bowl over a plate even lasagna I would put in a shallow bowl like most have described because I chop mine up and mix it all about anyhow.

Feb 14, 2012
mikey031 in General Topics

Seeking guidance on duck breasts

The most common duck found in U.S. markets is farm raised Muscovey duck. You might find wild or farmed Peking duck, the later being much larger than the Muscovey. With respect to purchasing duck breast in a restaurant setting I can easily buy either a 6-8 ounce average or a 8-10 ounce average sized breast. The smaller spec. is a bit less expensive and most likely what can be found in the average butcher/supermarket and like Haters pointed out, 2 pcs of 6 oz each duck breast would be roughly 0.75 pounds.

Feb 10, 2012
mikey031 in Home Cooking

Seeking guidance on duck breasts

Pan seared duck breast with spicy orange-chili sweet and sour glaze.

Two duck breasts
Spice mixture consisting of one teaspoon coriander and half as much cumin and cinnamon

One cup orange juice
One whole orange
One quarter cup rice wine vinegar
One quarter cup sugar
One garlic clove chopped, equal part fresh ginger chopped
One shallot (or equal amount sweet onion) chopped small
One teaspoon corn starch
Dried chilies of your choice in a quantity that suits your desired heat level
Pasilla or Guajillo preferred or chipotle, even fresh jalapeno or pablano works

Preparation:
Pat the duck breast dry with a paper towel and lay on a cutting board skin side down. Trim away any fat that extends outside the profile of the meat. Carefully trim away any silverskin, this is not essential. Turn the duck over and with a very sharp knife score the skin in a way that does not cut into the meat, but does increase the surface area of the duck fat. Season the duck skin and meat with salt, pepper and spice mixture. In preparation for the sauce; zest the orange and combine with OJ, vinegar, cornstarch, and chilies.

Heat a fry pan to med-high heat and add the duck breast fat side down. Immediately turn the heat to med or med-low and cook for about 10 minutes this way without turning the duck over. The skin should brown, shrink in size, and become crispy. Once this has happened turn the duck over and cook the meat side over med-low heat for 5 minutes. Remove the duck from the pan and rest on a paper towel.

Pour all but a teaspoon worth of fat from the pan and return to medium heat. Don’t wipe the pan out the spice mixture is that is on the duck is welcome in the sauce. Add the garlic, ginger, shallot and cook for 3-5 minutes until tender and starting to brown. Add the sugar to the pan and cook for about 3 minutes till the sugar melts and begins to brown. Quickly add the liquids mixture and stir to combine everything. Bring this mixture to a boil and reduce to desired thickness which should take about 5 minutes.

Slice the duck breast thin. You should get between 8-12 slices. If it appears the duck is too rare for your liking pour the sauce straight from the pan over the sliced breast. If the duck is perfect don’t cover the duck with the sauce serve it on the side, or under the meat if you are presenting a plated dish. If the duck is slightly overcooked let the sauce cool slightly then pour it over the duck and no one will know the better.

This dish would be complete with sautéed Swiss chard and brown rice.

Feb 09, 2012
mikey031 in Home Cooking

Seeking the perfect make-ahead drunk food

Giant Dagwood sammy and cookies.

Feb 09, 2012
mikey031 in Home Cooking

light custard

I usually make a basic custard with one quart of heavy cream and eight egg yolks. It is very rich and sets great. But that is way to heavy for my diet and I figure there is some ratio of skim milk, egg and stabilizer, I'm thinking corn starch.... that will produce something close to my original in texture and stability with far less fat. Anyone know of such an established and tested ratio?

Feb 02, 2012
mikey031 in General Topics

You've won the lottery - what will you be eating?

Being a chef I already have a great appreciation for good food, but on this occasion I would pay the owner of which ever restaurant I work for and invite the whole staff (EVERYONE) to chill and have a great party. Being restaurant types the emphesis would most likely be on drinking, and a normal family meal type spread just kicked up a bit would be fine. Time eating and drinking with co-workers/friends would be better than a single self indulgent dish....it will come eventually though and would most likely involve surgeon, caviar, foie and truffles...and asparagus only if it's spring, and I want something covered in gold leaf!!!

Jan 31, 2012
mikey031 in General Topics

Valentine's Day in CLE

Try Nemo Grille in Avon. They serve a full menu on most all holidays so you don't get short changed and get the full experience on a day like V-day. The food is top quality, the setting is upscale but not fussy in a unique setting.

Jan 31, 2012
mikey031 in Great Lakes

Where's The Beef

This is where the grading went......

http://www.ohiosignaturebeef.com/inde...

I'm sure the USDA works similarly in Ohio as in California. Essentially all beef is usda INSPECTED for saftey and is paid for by tax dollars. usda GRADING is optional and paid for by the producer.

Also saying that a side of beef is hung is a lot different than dry aging primal cuts of beef.

I prefer prime graded 28 day dry aged bone-in rib-eye. They are usually, no always, quite pricey, but well worth it. I have not found a locally produced un-graded beef product that is worth eating any more than for it's nutritional value alone. Blah!

Lastly if you are interested in supporting local farmers I have found local/organic pork products to be superior to others in flavor and at time in price.

Jan 18, 2012
mikey031 in General Topics

Thai Red Curry Paste - to refrigerate or not?

I have always refrigerated this type of product with no adverse effects.

Jan 17, 2012
mikey031 in General Topics

Hunted Deer

as for the fat in the grind/sausage should i cut any pork fat into the mix? I've found the fat of most game cuts to be the source of that somewhat off tasting 'gamey' flavor. I have butchered on deer almost ten years ago and I don't remember there being a lot of fat at all.

Jan 15, 2012
mikey031 in General Topics

Hunted Deer

you mention offal, and I was already interested in the heart. since this is a wild take should i expect all those bits to be safe?

Jan 15, 2012
mikey031 in General Topics

Hunted Deer

I'm splitting a deer harvested in Ohio taken by a hunter friend of mine. I don't have many details other than we are splitting the cost of processing so I'm expecting to get exactly half. I have not done anything like this before, but I do a lot of cooking and have a lot of ideas. I was wondering if anyone who has done this before, or does it regularly might want to share some solutions to problems they have conquered. Fortunatly I do enjoy venison, but have only enjoyed farm raised product in the past. Thanks for your help.

Jan 14, 2012
mikey031 in General Topics

Ethnic in Cleveland

I have lived in the Cleveland area my whole life and found this book by Laura Taxel, Cleveland Ethnic Eats to be a great referance. I would suggest it because I trust it.

http://clevelandethniceats.com/

Jan 13, 2012
mikey031 in Great Lakes

Top Chef Texas - Ep. #10 - 01/11/12 (Spoilers)

Is it just me or does it seem like the personalities and the bickering has taken the for front in the season more than in the past? I'm sure a ton of the character building that we end up seeing in the final cut is due to production and editing, but I get the feeling that we as watchers, the judges, and producers have come to find that the food these chefs are preparing is absolute shit compared to what others have accomplished in previous seasons. Most obviously compair Richard Blais to Moto Cris.

Jan 12, 2012
mikey031 in Food Media & News

Bourdain in San Francisco for Layovers

I have a feeling they really wanted to call this series, "Anthony Bourdains: Hangovers" but that would have involved some type of lawyer.

Jan 12, 2012
mikey031 in Food Media & News

Bourdain in San Francisco for Layovers

I think Bourdain might have tortured us with is 'drunk Bourdain' persona equally much if not more in the Montreal episode.

Jan 12, 2012
mikey031 in Food Media & News

Favorite Ways to Cook Risotto?

I like to take left over risotto, or overcooked stuff and turn it into congee/poridge. I flavor mine with a pinch of sugar, pickled ginger liquid and black pepper and serve it with spicy shrimp and grilled scallions. The base ratio I use is 8 parts cooking liquid to 1 part rice.

I've also had success using a blender to grind uncooked rice into a powder and using it to encrust fish. It works similar to rice flower, but by doing it yourself you get a courser texture, and by using arborio rice the resulted crust conveys a nice toasted nutty flavor that begs for sea bass and brown butter.

Jan 12, 2012
mikey031 in Home Cooking

Great lunch at Barroco in Lakewood, Ohio

I had lunch at Barroco Grille in Lakewood, Ohio. I have seen a bit of posative press about them recently and wanted to give it a try. I was really impressed with not only the food, but the service was superb for the face paced atmosphere. They have built a menu around arepas, and the chicken version I tried was very tastey. They do pork empenadas that were far and away the best I've ever tried. They had a great light yet crisp texture that is very elusive. The black bean soup was very hardy and flavorfull much better than the paste I've find in most of my other bean soup experiences around town. The food is rounded out by a selection of 5 sauces ranging from a sweeter pinapple thru a spicy peanut. All five turned out to be exceptional, and they leave plentifull amounts at the table in squeeze bottles so there is little chance of running out. We decided to give the churros a try and to our delight they were very good. Far and above what I expected.

Our server was very attentive while being quite busy. The dining room is small, but efficent and filled with plesantly bright art. There was a brisk take away crowd on our visit, but our server was very interested in making sure we had a good experience. Prices are very reasonable with an average under $10. It appeared they might have a BYOB policy, but being our visit was for lunch we didn't inquire. Furthermore, the beverage selection was the only sore spot with only fountain soda drinks available. Bottled or canned juices would be very welcomed, but the space is very tight and I would forgo a tastey beverage for superb food anytime.

Jan 11, 2012
mikey031 in Great Lakes

Lemongrass questions

lemongrass also works well in beverages as well. a good warm brewed version i like includes a talk of lemongrass, ginger, clove and cardamom. i especially like a cold lemonaid with lemongrass, ginger, basil, mint, and lime.

also i find making a paste out of lemongrass stalks very usefull, and a lot easier than trying to chop it by hand. in a food processor start with a rough chop of lemongrass and add just enough oil to form a smooth paste. you can add garlic and ginger to the paste also if you want to proceed with a wonderful curry dish. the paste also holds will if it's covered with oil in the container you store it in.

Jan 08, 2012
mikey031 in Home Cooking

What to do with fresh Madjool dates?

by fresh do you mean the dried sweet ones, or the hard green ones? I've had the fresh hard green ones and they aren't so great. the sweet dried ones work good in a salad of carrots, toasted almonds, cumin, lemon, mint and corriander. the sweetness of the dates and carrots works great against the lemon with a deep flavor added with the unusual spice combination. actuall green lettuce is optional and using a grater with the carrots makes more of a slaw if you don't use a mandoline to julliene it.

Jan 07, 2012
mikey031 in Home Cooking

I have ruined dinner

at the restaurant a server set a pepper grinder on the pass and the top unscrewed and 500 peppercorns spilled out into all the prep. what a nightmare! it was early and much of it was easily switched out for fresh while someone picked all the peppercorns out of the rest. glad that wasn't my job.

also in the restaurant cleaning up after the big blackout on the east coast a few years back. no one ever expected to be without power for days so we left stuff out for hours, then forgot about it in the eventual dark, and cleaned up the rotten crap the next day. whole place smelled pretty bad.

Jan 07, 2012
mikey031 in General Topics

Ranking Television Food Dudes on the Ball Scale

bordain is a prick ass rich kid you was/is overprivledged and everyone in the kitchen hated him with all their guts untill he bought the place and started handing out paychecks....then we lied and told him we liked him. unfortunatly his huge ego ran with that and now we are force fed his 'poor me' persona which makes me want to vomit. i'll take guy, at least he is a straight up fake who isn't going to try to con you into a 'poor me' i'm at another dive paid for by the channel taking advantage of people on tv kind of attitude. D. Patterson is the only one who isn't a total bitch and belongs on the chew.....but they are all doing way better than me so good for them.

Jan 07, 2012
mikey031 in Features

Your all time favorite 'TV' cooking show chefs?

chef guy fieri

i especially am entertained by how he wears sunglasses on to the back of his head in the kitchens that he visits. i saw him on the rachel ray show and he seems like a real great chef. one day i hope to work at one of the dinners, drive-ins, or dives that he visits.

Jan 05, 2012
mikey031 in Food Media & News

Salad Bar Combos: What's your favorite?

I really like a mix of iceberg lettuce, red onions, garbanzo beans, cottage cheese, and red wine vinager. The cheese and vinager blend into a nice dressing for the rest.

Jan 04, 2012
mikey031 in General Topics