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Swordfish recipes

Appreciate your response!

Jul 21, 2014
rudeboy in Home Cooking

I need advice on cooking fish

Puffin professes a proficient proboscis for pescatarian preparations ;-)

Jul 18, 2014
rudeboy in Home Cooking
2

I need advice on cooking fish

Sounds fun - I love salami and charcuterie as much as I love fish......

Jul 18, 2014
rudeboy in Home Cooking

Home-made caesar dressing vs the OG Cardini table-prepared one?

Oh, I can whip it good, girl! Emulsions were done way before stick blenders ;-)

Jul 18, 2014
rudeboy in Home Cooking

Home-made caesar dressing vs the OG Cardini table-prepared one?

I was a waiter in a really high end club 25 years ago - we made tableside caesar, and when whisking, took time to truly emulsify the coddled yolk with oil.

Jul 18, 2014
rudeboy in Home Cooking

What to do with pandan leaves?

OK, they are great in desserts, a wonderful flavor. I did not know from your original post that the quest was only for desserts - sorry!

Jul 18, 2014
rudeboy in Home Cooking

I need advice on cooking fish

THOUSANDS of fish and not NEVER one bad apple? Come on....however, I do agree with the thought that a fish doesn't have to smell fishy. I have them throw it on the counter so I can smell freshness. For me, having grown up in a seafood culture, I don't identify "fishy" smells with anything other than compromised fish.

I just don't like fish skin unless it is deep fried separately.

Jul 18, 2014
rudeboy in Home Cooking

What to do with pandan leaves?

Don't give up on Pandan for wonderful savory dishes!

Jul 18, 2014
rudeboy in Home Cooking

Which 4 cheeses do you recommend for a rich, creamy Mac & Cheese?

There's not a better sauce accumulator than the radiating affection of armoniche.

Jul 17, 2014
rudeboy in Home Cooking

I need advice on cooking fish

Well give us your best geno0. Did you just fall off the truck? If fish is abundant, you are lucky. Try a few things and report. Many of us have to pay a lot for fish, so I hereby declare you to be our test kitchen.

Jul 17, 2014
rudeboy in Home Cooking

I need advice on cooking fish

No, I don't have the heat up that high to burn fish oil. I just don't like the taste of the skin, especially crisped up. Or especially flaccid. I think that's the reason why so many fishmongers take the skin off in preparation for sale - people do not want it.

Jul 17, 2014
rudeboy in Home Cooking

Swordfish recipes

I think that really depends on what kind of teriyaki sauce marinade we're talking about. I'd hate for someone to put glop on such a magnificent fish that is actually being overfished. No, it isn't supercritical yet, but please don't abominate a wondrous and beautiful fish that the creator gave us with a sugar-filled, starch-ridden, crap sauce. Maybe that's not what you meant, but if anyone marinates swordfish in a commercial crap teriyaki sauce on the basis of this thread, I should hari-kari myself on the swordfish himself.

Jul 17, 2014
rudeboy in Home Cooking
1

Swordfish recipes

Hi Karl - I think an awesome thing for swordfish is a light miso smear using red miso paste, a small amount of light oil, lemon, and ginger. Or some variation on that. Not too much to cover up the taste of the fish but enough added salt and flavor from the miso.

Jul 17, 2014
rudeboy in Home Cooking

I need advice on cooking fish

I may be in the minority, but I like the skin to come off. A bit of oil and skin side down first allows the skin to crisp up. I season the flesh side in the pan, then the fish is flipped, skin peeled away, and seasoned on the fatty side. The flesh side, being the most attractive visually, is served up on the plate at home. The skin goes to the cats. But some people like the skin; to me, it can develop an acrid flavor when charred a bit.

Jul 17, 2014
rudeboy in Home Cooking

What to do with pandan leaves?

I love these - a malaysian friend gave me a method for chicken thighs. Something like this:

Cut up thigh meat into small chunks, like M&M size.

Toss in a bowl with coconut cream, a bit of sugar, a good dose of ginger, garlic, fish sauce, and lemon juice. Choose the ingredients. Next, time, I'm going to use a bit of Mae Ploy yellow curry paste, which has a lot of lemongrass and turmeric.

Take spoonfuls of the chicken mixture and wrap pandan leaves around it and tie with kitchen string. Each bundle should be smaller than a small chicken egg. We cooked the bundles over charcoal, but my friend said that they are also good fried or baked. So tasty.....

Update: I just procured a CALAMANSI fish sauce that it recommended to use in place of the lemon and fish sauce. Heck, maybe I'll make these this weekend now!

Jul 17, 2014
rudeboy in Home Cooking

Potential Move to PHI Area

I should know about my potential opportunity sometime next week. Found out that there is a project in Rochester, in Manhattan, on Long Island, and several opportunities in near NJ owing to some recent regulations. Everyone has provided valuable information - I will definitely pull out a map and triangulate if the opportunity comes through.

One general question - all things being equal, is it more advantageous tax-wise to live in NJ than PA with a professional job?

Jul 17, 2014
rudeboy in Philadelphia

Chili Definition

James, I sure wish I could "summer" in Sydney for those two months!

Jul 16, 2014
rudeboy in General Topics

RIP VIII

Too bad, the couple if times I went there, it was really good. I don't go out for sushi that often, and sadly not often enough for Kohnami.

Jul 16, 2014
rudeboy in Austin

Chili Definition

I missed this whole thread before, as I was out of the country in January.

Funny, after living in TX my whole life for 47 years, only in the past five have I heard of the "texas chili absolutely does not have beans and it is an abomination." Haughty purist "texans" harp on this as it were a badge of honor, and then everyone else in the country responds with "I'm not going to let a texan tell me how to make chili." Yawn.

I think the one thing that irritates me most are these cookoff people establishing purist rules for things like beans, yet the contestants and winners use all sorts prepared chili powders, MSG, swanson's broth with all the weird ingredients, bouillon cubes, and everything else that Antelope pointed out about 1/4 the way upthread (I was glad when I saw Antelope's post as I was already about to write the same thing after looking into winning recipes). Heck, I don't even care if people use MSG, but I'm against contestants using prepared chili powders in their "recipes." Most contain a tomato product, but tomato has been proclaimed heresy by some. Anyhow, my only point is that I do not understand.

Of course, I make my own chili, and use my preferred cuts of meat, raw spices and chiles, and use marrow bones to make the stock. And I use beans because they taste good in the chili, and with other ingredients, to me, provide more flavor and texture than a bowl of meat. But that's just me.

Someone posted a picture of Wolf Brand Chili - NO BEANS as if that were some sort of proof. Well, Wolf has chili with beans as well, and their website has all sorts of recipes showing consumers how to bastardize Texas chili.

Finally, the Texas Chili Parlor, just a few blocks from the state capitol in TX, offers, in addition to no bean chili, a sausage and black bean chili, a white chili with white beans, a frito pie, a five bean vegetarian chili, and a baked potato smothered with chili. Masa harina is present in their chili, along with tomato sauce.

Sorry to rehash this thread - I agree with the posters that are of the mindset that chili preparations are flexible. A hundred ways to make it and they're all right.

Jul 16, 2014
rudeboy in General Topics
1

Chili Definition

I like my chili with a simmering rage and a nice, steaming cup of ego.

Jul 16, 2014
rudeboy in General Topics
1

Must I Peel the Ginger?

There was a Chow Tips on this a while back.....showed peeling a whole root with a spoon. I could only find this one:

http://www.chow.com/food-news/54445/h...

Jul 16, 2014
rudeboy in Home Cooking

Extreme Picky Eater/Selective Eating disorder

What a dilemma.....I agree with the others. It may be impossible to go long-term with someone of that temperament. If you are like a lot of us (thankful appreciation and gratitude for good food and company), then just wolfing down whatever to get dinner over with will be intolerable. At least my wife eats whatever I cook, but she takes huge bites and often eats standing up. Eats more than twice as fast as I do. Drives me crazy. Can't imagine if she were picky on top of it!

Jul 16, 2014
rudeboy in Home Cooking
1

biscuits & gravy w/ eggs, country ham

bloodboy - this was a staple when I was growing up, although a little bit different. My dad taught me how to make it when I was a kid. Here's a simple version - I'd suggest starting simply the first time and then ramp up.

Brown breakfast sausage in the not a non-stick pan and set sausage aside.

Using the liberated fat/drippings, stir in flour and make a blonde roux, about four or five minutes.

Whisk in cold milk just a little at a time, stirring out the lumps (a fork will do in a pinch). Keep adding milk and stirring each time, waiting a few minutes between additions. Stop when you get a good gravy consistency. Coarse black pepper and salt (I use ham BT Bouillon ham base instead of salt). Don't add the sausage to the gravy.

Fry eggs over easy rather than scramble. The runny yolks are even better.

Buy pre-made frozen biscuits and pop them in the oven. Mary B's or Pillsbury Homestyle.

Crumble the biscuits, crumble the sausage on top, place the eggs on top of that, use a knife and fork to cut the eggs in, and top with the gravy. It was an every other Saturday thing growing up.

Jul 16, 2014
rudeboy in Home Cooking
2

Egg salad: how many eggs per sandwich?

Never seen it in my lifetime. I think that I'll have a better chance of seeing a chupacabra.

Jul 16, 2014
rudeboy in Home Cooking
2

Egg salad: how many eggs per sandwich?

Oh, you should try it once alkapal, it is great and gives one the impression that they're not just eating a bunch of mayo and eggs!

Jul 16, 2014
rudeboy in Home Cooking

Egg salad: how many eggs per sandwich?

I'd choose 1-1.5, but would go with more if I didn't mind leftovers (which I don't). Or, If one is a purist, then more egg might be necessary. I put a lot of other ingredients that bulk it up.

Jul 16, 2014
rudeboy in Home Cooking

Egg salad: how many eggs per sandwich?

I think KaimukiMan was referring to "other things" for filler, not bread. Olives, celery, and all the other things mentioned above. At least that's the way I took it.

Jul 16, 2014
rudeboy in Home Cooking
1

Girls' Weekend dinner & brunch recos, pls

Will you have a car? You need one if you are staying in that area. Is drinking wine and having a good time part of it, or do you want low-key nice dinners? Qui has received varying reviews, but I have not been.

Jul 15, 2014
rudeboy in Austin

Mang Dedoy or other Filipino?

That close to San Antonio, on the other side of New Braunfels.

Jul 15, 2014
rudeboy in Austin

Can't Believe It's That Time Again, But...

At the Triangle? Is that in the separate place/party room?

Jul 15, 2014
rudeboy in Austin