rudeboy's Profile

Title Last Reply

To Peel or Not to Peel...

I like to roast and peel, as I can't stand the skins. Seems like this came up in another thread. Italian American wife could care less, but she's from Philly. If they aren't peeled before, say, just cut up in a pan dish, I wind up with discarded peels all around the rim of my plate. If I'm in a restaurant, I will just eat them. Doesn't take much effort to roast and peel except for oven time and the 15 minutes in the bag. I like roasting in the oven instead of charring on the stovetop.

Anyhow, the pic of the recipe looks good, and I definitely responded to the peeled pepper.

about 4 hours ago
rudeboy in Home Cooking

How do you cook a grey steak medium rare

I wasn't predisposed to have that opinion, but it was something that I noticed. I was secretly hoping to get responses that would clue ME in on that!

about 12 hours ago
rudeboy in Home Cooking

Ultra-fresh scallops...sear, or specialize?

Maybe just a sage butter with a bit of salt and small amount fresh green pepper. You can clarify the butter to prevent scorching. I like to infuse the sage in the butter over lower heat, remove the leaves, and then crank it up to really carmelize the scallops (w/o overcooking the babies). I'm jealous. I've been passing on scallops lately owing to price.

about 13 hours ago
rudeboy in Home Cooking

World Market - black carbon steel wok

It must be the nonstick wok. They have four, and that's the only one that's black. Should be no seasoning required.

http://www.worldmarket.com/product/no...

about 13 hours ago
rudeboy in Cookware

How do you cook a grey steak medium rare

I think that your idea of using the soy (or a dark sauce) and then slicing is the best one of this entire thread, peanutking. Of course, not on the Wagyu - that was a special case. But for the weekly steak, I don't mind saucing. I'm so lucky that my wife, two kids, and I all like med rare.....but if one had a significant other that needed med well or well, I can see cheating with a dark sauce and cooking under well done. They may never know and will enjoy it better. I can think of several sauces that might work.

I recently brought steaks to a cookout and was manning the grill that night. There were some Germans there that I didn't know, and it was a group of six or seven. The Germans all wanted their steaks cooked to oblivion (one said "super well done") and then beyond that. We were sharing larger steaks and other protein, so not everyone had their own steak. Only one medium to medium rare steak in the bunch because my sister likes medium and freaks out over blood. Some things, one just cannot control.

about 14 hours ago
rudeboy in Home Cooking

Chicken Stock - Pressing Pause?

As long as the soup came out just fine, I'm happy! (I've also been craving matzo ball soup lately.) I did read somewhere that it was not advisable to over boil a stock, just reaching a very low simmer for a long time. Sounds like that didn't happen here, because the soup was good and it was just kicked up for a short period of time.

I have used my outdoor propane rig and have just set it in the yard and kept it going (even overnight). Heck, I've also left my stove on and left the house plenty of times. I figure that the manufacturers for most stoves have to have some safety mechanisms built in, being UL listed and all.

I do worry a bit more since I have an old Chambers stove, which is why the use of the outdoor rig. Also, it's hot here - I have a freezer full of chicken, pork, and duck bones that need dealing with so that the freezer can be used.......I can't wait for a cold front!

about 22 hours ago
rudeboy in Home Cooking

Pakistan Food

Is Chapli more Afghan? This AC review from July seemed positive.

Amykragan, are you going with people who just want an ethnic experience, or with people from that area of the world?

I did *think* that I saw a new place on Airport N side of the road that had "Pakistani" in the title. Closer to Lamar. There used to be an "Indian Pakistani Bangladeshi" place in the same vicinity, but long ago. I could be mistaken, or I may have dreamt all this, but was right after seeing the Burmese store on Lamar.

1 day ago
rudeboy in Austin

Hard Hat XI

Was going to post something similar, foodiegal, but then I saw your post. I noticed this place yesterday.....after seeing Bourdain's Myanmar segment, I've been curious.

Couldn't find a website for the place, but the facebook burmese community site has this pic (put up in June - google earth street view still has the old business there):

https://www.facebook.com/116679541720...

1 day ago
rudeboy in Austin

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
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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