Rocky Road's Profile
small green things, what thai ingredient is this?
Amazing---- a Thai grocery store with that, but no shrimp! Yikes....Need to go to Sweden one day to see what's going on. :-)
I know, this is ridiculous but regarding raw shrimps...
I'd just drive the 1.5 hrs once in a blue moon, buy in bulk, and freeze if you have the room. I just looked at some online sellers for you but the $/pound is too high (it would be for me anyway).
I know, this is ridiculous but regarding raw shrimps...
I suppose I am lucky that there is plenty of raw shrimp available where I live. Until this thread, I would have bet it would have been fairly common anywhere in the US.
For that recipe (salt & pepper shrimp) I would not try that with already cooked shrimp. I can't imagine how that would be any good. Most big box chain stores will typically have frozen raw shrimp for sale. Safeway, Vons, Albertsons, etc. However, usually that frozen raw shrimp will be headless and all the salt & pepper shrimp dishes I've had comes with head on. Asian stores will have head on frozen raw shrimp, US chains will not.
I agree with you that most, if not all raw shrimp recipes would not work with cooked shrimp. I'd start looking for a good online source for this product. I can't imagine not having it available. Good luck.
One night in Overland Park, KS
I went to Gates. Got the 4 boner, side of cole slaw and some fries. Total $30. This was a ton of food, I could not even come close to finishing it, but I wanted to try multiple items and I knew my hotel room had a fridge so I'll snack on it the next three days. Besides the 4 ribs, I chose beef and pork as my two other meats.
As I give my thoughts on the food, keep in mind I've lived my whole life on the West Coast, so perhaps my Que experience doesn't give me a very good frame of reference, but here goes.
I really liked the pork and beef. This was sliced very thin, they just put a little smattering of what must be the "classic" bbq sauce on it, so I was tasting the meat and it had a great smokey flavor. In fact, the smoke flavor was fairly intense. I ate inside, but when I got back to the hotel, I could smell the smoke on my fingers long after a few washes of the hands.
As for the ribs, wow. What a unique taste, and I'm not sure I liked it at all. The meat was nice and tender, but I ate two ribs and they seemed so "salty" for lack of better word. There was also this gainy, gritty taste, like there was too much rub on the meat and that it hadn't soaked into the meat, but just lay on top, and that is what I was getting. I ate two ribs, and I couldn't get enough water. It was like eating a bag of pretzels or some salty chips. Is that the way it is suppose to be? Neither the pork or beef had this taste, and I've never tasted this on any other ribs I've had. Again, it wasn't a pure salt taste, but it was something different but produced the same reaction as eating something really salty.
I tried all the sauces, but only little bits, in those little cups. I ate the meat of all types pretty much as they gave them to me on the plate. I didn't care for either the mild/sweet or the hot/spicy sauce. The classisc was ok and I think that is what they add to the plate when they give it to you.
I really liked the cole slaw, but the fries were just ok. I thought they were a little heavy and I like a thinner fry.
I guess there was good and bad for me. This was not the day I was going to be on my own as I said in my OP. That will be Tuesday so I will hit another place and make a comparison.
One night in Overland Park, KS
Just got in to Overland Park earlier than i thought, so I thought I would hit Brobecks since it was the closest to my hotel. No dice, as it appears closed Sun & Mon.
One night in Overland Park, KS
I will be here for a couple of days business and will be one my own for one night. Never been to KS, so I have two questions:
1) What should I eat that I cannot get in San Diego? I'm assuming this is BBQ, and is the unique food of the area but not sure. I have been to TX and had BBQ there, but I really don't know the difference between TX and KC BBQ, if any.
2) I have found the following BBQ places near my hotel: Brobecks, Gates & Sons, Jack Stack, Haywards. If BBQ is truly what I should seek out, which one is best?
I found a pretty good BBQ thread and some of these are mentioned as good spots, but what is best for the KC BBQ experience, if there is such a thing?
I have also found a KC food blog that I am checking into. Thanks!
PS, I have a car.
Food Network & Cooking Channel 2012 Season Upfront Announcement
He's written quite a few books, so he must really enjoy that part. I don't own any so I don't know if they are any good but I would suspect they are. He's done about 10 books in 10 years. Maybe that's his thing.
His own website has the following quote on the home page: "There is nothing wrong with change, if it is in the right direction" - Winston Churchill
I think he worked behind the sceens in TV prior to to his breakout. It will be interesting to see what he does. It could be nothing, he could be settling in to enjoy his sucess. I know I would.
cooking bulgogi on a George Foreman grill
I've been following this thread so will look forward to how it comes out. Please post. Also, I think 5-6 hours will be fine. I like overnight, but I think that will be fine.
Like you, I love Korean BBQ and often get cravings. I deal with those in varying degrees depending how involved I want to get.
1) Very involved - For this I invested in a cast iron dome grill. I'm not sure what they are called, but they are the type you see in some of the Korean restos that sit right on the flame. My condo only has a an electric range, so I also bought a butane burner and can easily set that outside on the patio table, inside on the kitchen counter, or inside on the dining table. This is where I have a few types of meats, I've made all the bachan, have a few other sides and it's for a few folks.
2) Light involvement - For this I have used my cast iron skilled, or grill pan. This is where I just want some meat and kimchi on top of rice. In this case, the grill pan can be put on the electric range and this makes things very quick and easy. Easy to clean too.
I do have a new GFG and haven't even used it yet, so curious how yours come out. I found that my old GFG was actually more time consuming and hard to clean, which is why I switched to the CI grill pan.
I am lucky enough to have some good Korean restos near me, but the price is high. I go, but not often enough so I do like you, cook it myself. Just as good, just more work, but I like that kind of work. :-)
Food Network & Cooking Channel 2012 Season Upfront Announcement
AB is really a curious star on FN. He's been on FN for a long time, is well respected and well liked and popular too it seems. Yet, he has really only done one show, which is unlike all the other popular stars, who have double digit number of shows in the same time frame. His flagship was Good Eats, and there is not much else. I don't think of him as the star on either ICA or The Next ICA. I like his roles, but those are not HIS shows. I know he did the feasting series but that was a couple of shows at best. It counts, but it's nothing like Guy taking off for example.
If he is not doing more on FN, I would think its because he is not wanting to do more and doing something else that might be important to him outside FN. I know he has a kid, but I don't know the age. I get a sense that when he burst on the scene in the late 90's, he was cutting his teeth and making his name. Well, that's all done now. I'm sure he is financially set, and secure in his career so that he can evaluate his next moves more carefully. Just my take.
Your Perfect Sandwich
For making at home, my go-to sandwich(s) are: BLT, I usually add red onions and/or avocado when I have it, and grilled cheese, which I add onions, tomato and any leftover meat I might have.
When dining out, Reuben or banh mi.
Good morning. Looking for the ultimate Lunch Box to take to work. THE ULTIMATE
Here are a couple of nice ones:
http://www.sixpackbags.com/
http://www.black-blum.com/products/lunch-pot/
http://www.homeandbackyard.com/#/item/pranzo_deluxe_lunch_box/
http://www.thermos.com/
However, I think you are going to have to use multiple items for keeping things hot and cold. Thermos makes some nice small, medium and large containers that keep things hot for a long time. Good luck.
An Elegant argentine menu-help
The Argentinian restaurant near me typically serves garlic mash potatoes, the above mentioned fries, and sauteed mushrooms are a veggie item with many of the dishes.
Stacking a Burger
Understood and agree. I toast the bun, so that hopefully mitigates any sogginess on the bun, but I like your way a little better. Still, a juicy burger will still wet the bun a little so that is an issue. I will begin putting the mustard/ketchup on the top, prior to putting the lettuce as you suggest.
I also like bacon on a burger, its just I never seem to have any on hand when I crave the burger, however, I never add cheese.
Stacking a Burger
Interesting, however the reverse order seems wrong for many reasons. Since you don't cook, I'll understand why you won't be able to explain why that might be, or cook a decent burger. For me, a burger is a comfort meal. It's something I can make FAR better than I can get oustide. Agree, it is a basic North American food.
Stacking a Burger
I feel a little sheepish by asking this because, after all, it's just a burger. Then I got really curious. Although I make a variety of burgers, my go-to burger is with lettuce, tomato, onion, bread and butter pickle, on a toasted bun. I never put mayo, sometimes put a very small amount of ketchup, always put mustard.
I stack it in the following manner: 1) bottom bun, 2) mustard, 3) meat, 4) pickles, 5) onions, 6) tomatoes, 7) lettuce, 8) a little ketchup and mustard, 9) top bun.
However, I really don't know why I stack it like that, or if it is the best way given those toppings. I've Googled and there seems to be many ways to stack a burger. How do you do it? Or, how would you do it with my toppings above?
The only thing I did a little differently tonight was carmalize the onions.
Thanks!
Mix Nuts W/Shell in SD
I read your response with a smile. I too, while growing up, only noticed the nuts with the shells come out during Thanksgiving & Christmas. Those are fond memories, but my awareness back then was different than it is now.
Also, the nuts (w/shells on) that I had been buying at Carnival up until a month ago, were not in bags. They were loose. They were in big paper bags. You simply reached in and scooped what you wanted. I guess I had enjoyed cracking and eating these nuts through the holiday period and beyond (well into Jan), I figured I had stumbled onto a market that had a source for them, where other stores did not.
I realize I can get all of these nuts, shelled and in a bag. I just really enjoyed cracking them and didnt think that had to stop.
Mix Nuts W/Shell in SD
It was, thank you. I had never heard of Bates, so I Googled it, and got fairly excited when it said Nut Farm. However, after having reviewed their site, it looks like more of a place to buy pre-packaged shelled nuts which is not really what I am after. If it is different please let me know. I suspect TJ's is also selling said shelled nuts? I've actually never been to any of their stores but since there seems to be one close to me in Hillcrest, I will check it out soon.
I guess I had never really thought of nuts having a season, or at least such a short season of just a few months, but it appears they do. I mean given their shell, one might think they would last a bit longer! I did find some online places but they were very expensive.
Mix Nuts W/Shell in SD
For a few months I was getting mixed nuts in the shell from Carnival Market in Kearny Mesa. They were walnuts, Brazil, filberts, almonds, etc. For some reason they haven't had them for the last month and now I'm craving. I tried Henry's, Vons, Ralphs, Balboa International Market and no one has them. Any ideas where I can get bulk mixed nuts with the shell on in SD, near Kearny Mesa? Thanks!!
Pork Butt (No pulled pork, BBQ or smoked recipes)
LOL...wow, I just rechecked this thread. Here is what I did. I browned it on all sides in my cast iron pan, then just threw it in a slow cooker with water, garlic, onions, peppercorns a couple of bay leaves. Nothing special I'm afraid :-( I let it go for about six hours until it was really nice and soft. Here's what I ended up making with it.
Pork tacos, with fresh homemade corn torts
Pork enchiladas, with same torts
Pork sinigang soup
BBQ pork sandwich
Pork and cabbage Hawaiian style dish with rice
I wanted to make lau lau but couldn't find ti or taro leaves - and I really looked too! Flavor was great, nothing went to waste and it was really worth the purchase because of the price. Thanks for all the responses.
Pork Butt (No pulled pork, BBQ or smoked recipes)
I just picked up a 4 lb bone-in pork butt on the cheap today. I've used the search function here and almost all titled threads with pork butt are about pulled pork, BBQ, smoked recipes or arguments about grilling v. BBQ.
I've cooked those many times. I would like to do something different. Is there anything else I can do with the meat?
Parsian International Market (Closed)
LOL, I guess.....zoooom...over my head. I don't go there much but thanks for the article.
Parsian International Market (Closed)
When I first moved here in 1998, Henry's was sort of like a farmers market in traditional market garb. Their produce was cheap (not any more), they sold bulk (they still do, but it is diminishing) and it was just a nice place to go. Now, all the ethnic markets have it beat for prices and selection in most everything.
Last I was there they had changed their name to Sprouts. I think a merger with a similar company was done. It's a very cool store but expensive, in my opinion.
Parsian International Market (Closed)
Wow, good to know. Thank you. I don't go to Henry's that much but it is not out of my travel comfort zone and I need a replacement for that store. I will check it out. Thanks again.
Parsian International Market (Closed)
I dropped by this little market on Convoy Street prior to Christmas. There were construction guys taking the place apart and they told me the market closed. It was a great little market for a lot of reasons and close to my home so I'm sorry to see it go. Any similar market nearby? If you plotted the following stores on a map: 99 Ranch, Vons (Murphy Canyon Road), Carnival, & Thuan Phat, I'd like it to be inside the plotted area as those are my regular markets. Thanks!
Heavy on the mustard
I don't know how it happened, but I've loved mustard ever since I was a kid. I can remember coming home from school and making a snack of a cheese and mustard sandwich! Yellow mustard's shelf life is pretty long. My current half used French's bottle doesn't expire until mid-2013. It will be long gone before that. Some BBQ sauces call for yellow mustard. I just made some coney style chili that I put mustard in. I put it in mac salad, on every sandwich I make, including those that typically just come with mayo, gets yellow mustard. On my Nathan's frank that I topped with the coney chili, I also put a lot of mustard. Burgers, egg salad, etc.
The dijon I've found has a shorter shelf life. In fact, my current half used jar is a month past! I would start making some pan sauces. Can do it with meat or fish. Also, I love honey mustard salad dressing and make that a lot. I'd better starting figuring out more since I'm about to lose my jar!
I'm looking forward to hearing what others do with their mustard as I am a big fan.
Suggestions for starting a christmas eve tradition for my 2 year old daughter and inlaws...
First of all, I would like to applaud your desire to begin a tradition. You may have already guessed from the limited responses so far, that you will get responses from those that eschew tradition, and those that embrace it, neither giving you what you wish---which is menu ideas. I will be the same.
This is not a political forum so the reasons for this traditional divide you will have to research if you wish.
I agree with Wyogal, in that the “natural” tradition is what you experienced yourself. Mine was cabbage rolls. I can never think of Christmas Eve without thinking of cabbage rolls. There was a lot of other food, but cabbage rolls were the tradition. They were awesome, and I looked forward to them each year. Hank also brings up a great point. What if you start a tradition now, and can no longer afford it later? It happens.
It strikes me that the older traditions we love were born from what was available, and in the budget, at the time. I also know that many families saved money during the months preceding Christmas so that these special meals could happen. Not many people can, or want to do that now.
My suggestion is to draw from the best traditions of your past, add to that what your family likes, and then experiment for a few years. After all, your two-year old will not know what they like for a while. Build a tradition in the next few years that suits you and your family. Your child will thank you for those memories. Traditions are important.
Good luck
Salmon hash?
I'm certainly no expert, but when I think of hash, and make it, I think small cubed potatoes, onions and some type of meat. Left over pork, steak, or other meat is usually included, but I've also made it without meat using other veggies. Top off with an egg.
I can't imagine making it in anything other than a cast iron pan to get that crispy, sort of chared taste on the potatoes and onions.
I agree salmon hash sounds good, but never made hash with fish. I would add it late since it will already be cooked. My only recipe is salt and pepper to taste.
Food Network Programming Query
Well sure, they have about 20 minutes (after commercials) to do something, so it's just enough to wet the appetite. I don't think I've ever watched a FN program without having to consult other sources to do what was needed. To watch a 30 minute program and expect to know it all is an unreasonable expectation. I think that FN excels in wetting the appetite for more info, at least that's what it did for me.
In my opinion, skill levels are not relevant when it comes to TV, because the only thing that promotes skill is practice. I don't think anyone's skills will increase demonstratively by watching TV or even reading a cookbook.
Food Network Programming Query
“It was one of the shows that hooked me on FN and began my obsession with all things culinary” --- goodhealthgourmet, quote in this thread
“I love everything and anything to do with food” ---First picture on Foodgawker, food blog where this is the first sentence of the bio.
________________________
These are two pretty good examples of just how revolutionary the Food Network was when it began. In my opinion, FN is wholly responsible for the heightened food sense in the USA and the gazillion blogs out there that serve no other purpose other than someone telling the world how much they love food and all things related to it. I would also suspect this site (CH) would have nowhere near the following if not for FN.
Bada Bing, I have a suspicion I am much older than you, but the seemingly deterioration of such a novel, unique and groundbreaking concept is common and there are many examples, especially from TV, where this has happened. CNN is one. 24 hrs news? Unthinkable really, but now there are many channels doing it, and we talk in terms of a 24 hour news cycle. MTV. 24 music videos? That network and its spawn are much different today, and I would argue, have seriously deteriorated, and in fact deviated from what it originally was. I was fortunate to see the original seasons of SNL (Saturday Night Live). It was edgy, uneven and not very polished. A lot like FN during its beginnings. Those days are gone for both. Everything is slick and polished or it doesn’t make it on TV. None of this makes a difference from a historical perspective but all of these were revolutionary TV ideas that have changed the social culture, and for some, our lives.
I grew up in a typical middle class neighborhood (at least I thought it was typical) outside of Los Angeles. At that time (I’m 47-so 1970s-80s), your social network was your neighborhood, school, church, etc. No computers, no Internet, no cable TV, etc. Everyone knew everyone, and as kids, we were all in each others houses for lunches and dinners and families did a lot of things together. I don’t remember anyone ever being obsessed with food or even using kosher salt or crack black pepper. Every house in the neighborhood had a kitchen table and there was a salt/pepper shaker on every one of them. Iodized salt and ground pepper is what was in them. There weren’t any sayings like “farm-to-table”, heck, there were not even farmers markets in our neighborhood. I don’t recall anything like a CSA basket showing up on anyone’s front porch. We primarily ate at home, eating out only on special occasions, and not once did anyone ever wonder out loud who the chef was. Now, chefs they are like rock stars and yet I had never heard of Bobby Flay when I first saw the show Grillin & Chillin, which I loved immediately.
There was a time when FN was the only channel I watched. Seriously, it was on in the background no matter what I was doing. Those days are gone, but I still consider this an important channel and one I always go to first. I don’t stay long anymore but my feelings for the channel (which are fond) are based on how it changed my life, which was NOT teaching me how to cook, although it did that at times. FN fueled my desire to learn more about food, cooking, and all other things relating to food. That has helped me seek out other detailed sources so that me and my family eat well.
Edit: I should add my feelings for your consensus of what is going on with the channel. I personally think it is just a reflection of society as all TV shows are. Of the new shows, Chopped is a show I like, I like ICA also. If FN ever figures out how to do a real reality show, look out. The Chef Jeff Project was as close to that as I can recall and I loved it.
Cactus Fruit Juice (How to)
Just an update, I used BBL's blender method and it worked very well. Without any water I found the consistency came out like a smoothie rather than juice. I added water because I wanted it to be more like a juice. It was good, but a little weak so I added the juice of one fresh orange and that made it nice. Very high yield as BBL suggested. I only used 4 fruit and got a pint. Beautiful color.
