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Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

If there are only eight people, why not just carve for them?

Dec 16, 2014
LorenzoGA in Home Cooking
1

Best fish to be served with a mushroom risotto.

I thought "branzino" was what the Italians called the sea bass from the Mediterranean? I don't know why we want to adopt Italian names for our food when we already have perfectly good names. I suppose it's all marketing. Italian names are cool. "Calamari" sell better than "squid."

Whatever the name, I prefer to choose a fish that was caught as close to where I'm going to consume it as possible. Are branzino actually imported from Europe, or do N. Americans now farm them, or what?

Edit: I should just Google before posting. So it seems the European seabass is now farmed in Canada. If you're eating it in an Italian restaurant, they might call it "branzino." And the "loup de mer" that I ate in France is the very same fish. Maybe because the US has an affinity for Italian food/names due to its immigrant history, the marketing folks think we would prefer to call it "branzino."

Dec 16, 2014
LorenzoGA in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

It might be refreshing if your guests could attend my parties instead of the people I normally invite. I'm not sure I'd trust them with a carving knife, period! ;-)

edit: It seems the OP has only eight guests. Anything should be possible if someone wants to assist with the carving. I'm not sure how this developed into a controversy except that the information about only eight guests, half of whom are serious carnivores, wasn't in the original post.

Dec 16, 2014
LorenzoGA in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

You gonna stand there and give your guests carving instructions?--"hold the bone like a handle," etc. Guests are going to hack it up, like they typically do everything on a buffet. They will cut into it every which way. You've got a good argument, and if the OP were doing the carving I would be persuaded, but I still think a standing rib roast presents too much of a carving task for a carve-your-own buffet. The pic in the Williams-Sonoma link proves the point. I just can't see a guest taking such care at the buffet. I still believe an "inferior beef cut" is the way to go in this instance: no bones, so people can hack away at it to their hearts' content down to the last piece.

Dec 16, 2014
LorenzoGA in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

I recall reading that Serious Eats article when it first came out. Flavor isn't my point. My point is that a big hunk of meat with bone(s) attached is unwieldy for a carve-your-own buffet. Top round or eye of round is what the OP needs if she wants guests to slice meat for sandwiches.

Dec 16, 2014
LorenzoGA in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

To many people, the impressive sight of this mammoth hunk of meat, complete with bones sticking out of it, is why they choose a standing rib roast in the first place over other meat options. Why go to the trouble of cooking one, only to de-bone it and leave the meat on a board for the guests to puzzle over what it formerly looked like?

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

That's interesting--I've used Pickapeppa on baked potatoes and thought I was being original, so I guess its distant cousin A-1 would do as well. What is it about baked potatoes and steak sauce? Maybe it reminds me of the steak that I wish the plate contained!?

Dec 15, 2014
LorenzoGA in General Topics

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

Hmm, maybe you've got a point. I don't like filet mignon for the reason you mention: not steak-y enough flavor. In full disclosure, I hardly ever eat steak these days, because the steak I want is out of my budget.

Dec 15, 2014
LorenzoGA in General Topics

Dim-Sum Style Service

Gunshow's food is not Chinese; rather, it's more or less what we'd (Americans, that is) call "Southern" food. However, in describing how Gunshow serves its food, the term "dim sum-style"--referring to the carts--is often heard.

Dec 15, 2014
LorenzoGA in General Topics

Dim-Sum Style Service

You beat me to "Gunshow." Just last night the name came up in cocktail party conversation, with the guy I was talking to describing it being reminiscent of the way dim sum is often served. For those who have never heard of Gunshow, their menu is more or less "Southern." So it is anything BUT Chinese.

Dec 15, 2014
LorenzoGA in General Topics

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

What a great "tribute of sorts" aka backhanded compliment: "Do you have any A-1"? Any restaurateur not still living in the '70s would know immediately that you don't like his steak.

My own feeling is that if a steak isn't good enough to eat without any sauce, I don't want to squander my calorie/fat allowance on it. A really great sauce is a thing of beauty, and if I'm in a top restaurant where the chef wants me to eat the meat with a certain sauce, I will. (It probably wouldn't be a steak.) But in a steakhouse, no sauce at all on steak for me, please.

I, too, remember A-1 from the '70s, though even then my parents sort of sneered at it as what people slather on bad steaks to make them palatable. I might use HP Sauce in a British pub--it just seems like the thing to do. I would categorize Pickapeppa, which I have sometimes used (on foods other than steak) in the same family of tamarind-infused sauces.

Dec 15, 2014
LorenzoGA in General Topics

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

A standing rib roast is not something that people can easily just carve a little bit off at a time while standing at a buffet. Roast beef is a great idea, but for carve-your-own-at-the-buffet purposes, why not a less imposing cut, like top round?

Dec 15, 2014
LorenzoGA in Home Cooking

How do I cook a ham that falls apart and isn't juicy?

"Salty," "sort of crumbles" and "on the dry side" sound just like what is called "country ham" in the US South. Some are indeed so dry that they sort of fall apart or crumble. I think Bada Bing nailed it. Yeah, they're salted and hung to dry, not cooked. Redneck prosciutto.

Dec 14, 2014
LorenzoGA in Home Cooking

Another dan dan noodle question

I've had the same issue with the same recipe(s), though it wasn't SO overpowering that I couldn't eat it--I like salt. But it still seemed saltier than the dan dan I have eaten in restaurants. My suspicion is that it's the ya cai. Maybe not just "rinse" it but soak it? I'm curious what answers others will offer.

Dec 14, 2014
LorenzoGA in Home Cooking

Good pocketknife for breads, cheeses, salami etc.

I've resorted to a screwdriver on at least one occasion I can remember, when I happened upon an aquaculture farm on the way to camping. A screwdriver blade is not ideal--too thick--and I recall gouging my hand a few times when the screwdriver slipped.

Dec 14, 2014
LorenzoGA in Cookware

Organic Jamón Ibérico de Bellota

I'm learning plenty from this thread. I had been under the impression that the word "dehesa" simply meant a natural oak forest where hogs are brought to graze on acorns. It never occurred to me that groves of oak trees could be planted and tended--oaks are slow growers, making an oak grove a really long-term investment. But I guess that's one of the reasons why Iberico de Bellota is so expensive.

Dec 14, 2014
LorenzoGA in General Topics

Good pocketknife for breads, cheeses, salami etc.

Thanks, paulj! I had no idea something like that existed. I can deal with having to rinse it, so long as it's completely washable and rustproof. That would have come in handy at some of the oyster parties I've attended where everybody's standing around a crate of oysters shucking away.

Dec 14, 2014
LorenzoGA in Cookware

Extra Virgin Olive Oil

Exactly, MGZ. It's just like wine. Just as with wine, nobody should let the "experts" tell them what oil to buy. I don't like the peppery ones--I like the smooth, fruity ones. So what.

Dec 13, 2014
LorenzoGA in General Topics

Should I bring a whole fish to a dinner party?

My cat would like that very much.

Dec 13, 2014
LorenzoGA in General Topics
1

Organic Jamón Ibérico de Bellota

Like I may with jamon iberico de bellota, I may continue to keep my eyes closed and just enjoy these delicacies while I convince myself the world of good food has not changed in the past 20 or 30 years.

Dec 13, 2014
LorenzoGA in General Topics

Good pocketknife for breads, cheeses, salami etc.

sunshine, you're not thinking outside the box. Surely someone there can engineer an oyster knife into a Swiss army. I dunno, use titanium or something. I mean, the Europeans landed a spaceship on a comet and detected Higgs bosons and stuff. I'm not giving up hope.

Dec 13, 2014
LorenzoGA in Cookware

Organic Jamón Ibérico de Bellota

Charles, you continue to burst my bubble. Okay, I know the Caspian is currently embargoed, but you are saying there are no wild-caught sturgeon being used for caviar production anywhere in the world at this point?

Dec 13, 2014
LorenzoGA in General Topics

Should I bring a whole fish to a dinner party?

I didn't say "portion"--I said whole fish. What I have observed, I believe, was the result of the backbone, etc., having been carefully removed from the fish, and the deboned fish then returned--in one piece--to the skin.

edit: Sorry, it was a previous post in which I mentioned "whole" fish. I see that I didn't use that word in the post you're referring to.

Dec 13, 2014
LorenzoGA in General Topics

Good pocketknife for breads, cheeses, salami etc.

tim, I agree. My Swiss army knife (that is, Victorinox brand) worked well against mountains of bread, cheese, charcuterie, etc., and opened many bottles of wine during a 3-week trip picknicking around France this past summer. The only tool I found myself having to buy on the road was an oyster knife. If Victorinox only made one with an oyster knife!

Dec 13, 2014
LorenzoGA in Cookware

Organic Jamón Ibérico de Bellota

Should I start one on organic caviar? Now that a lot of it is farm raised, just what ARE they feeding those sturgeon? I sure hope it's organic.

Dec 12, 2014
LorenzoGA in General Topics

2 nights in Atlant

"Hipster food court"--I'm stealing that!

Dec 12, 2014
LorenzoGA in Atlanta

Organic Jamón Ibérico de Bellota

It sure is a first-world thing. A question concerning a first-world category of a first-world food item. But it's more interesting to me than threads like "What Kind of Cuisine Don't You Like," which get hundreds of responses and add nothing to our understanding of food.

Should I bring a whole fish to a dinner party?

De-bone and then reassemble on the skin? It's a difficult task and not for someone who has not learned to do it properly.

Dec 12, 2014
LorenzoGA in General Topics

Should I bring a whole fish to a dinner party?

Well, I've seen a buffet with a whole salmon. However, now that I think about it, it may have been pre-sliced and left with the skin off. As my recollection is vague, for all I know it was also deboned. Nevermind! :-)

Dec 12, 2014
LorenzoGA in General Topics

Should I bring a whole fish to a dinner party?

No kidding about king mackerel being a strong flavored fish to many people. Now that I think about it, I believe I have seen a whole cooked salmon on a buffet. I guess salmon is a familiar fish that many people find appealing at room temperature.

Dec 11, 2014
LorenzoGA in General Topics