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That's kind of what I figured. I ate at one of the joints they raved about and found it mediocre.

Thanks all.

Jun 26, 2013
CosmicMiami in Food Media & News Question

Anybody have any opinions about the premium version of I'm taking a road trip this summer up the east coast and would like to have some guidance for chow. It's $20 for a year. Sure, I've wasted more on less!! LOL

Jun 11, 2013
CosmicMiami in Food Media & News

Mole Recipes

I live in Miami. Despite the huge Cuban influence here, I have found that the Cubanos are afraid of complex foods and even more afraid of spice. So anything that even resembles a pepper is out. The only peppers available in any of the chain markets consist of the usual jalapeno and serrano variety. No dried varieties are offered.

Oct 25, 2012
CosmicMiami in Home Cooking

Mole Recipes

I've looked around for decent mole recipes and find several including several from the unnamed king of Mexican cooking.

The problem is that I don't have access to a couple of the peppers that are indicated. Unless one lives in the SW US area, it seems impossible to get these peppers.

Anybody have any solutions?


Oct 25, 2012
CosmicMiami in Home Cooking


Ignore anything on SoBe. Those places wouldn't survive anywhere else.

Anacapri, Marios (CG)

Never been to the Keys!

This is a very good list Sal.

Feb 07, 2010
CosmicMiami in Florida

cocktails you've invented that worked or didn't

Star fruit, or carambola, nice and ripe. Juiced.

3 parts vodka
1 part juice
Shake, strain, drink

Feb 07, 2010
CosmicMiami in Spirits

Does filtering cheap vodka through a Brita filter really work?

If you are drinking the vodka neat, I would say you possibly could tell. If you are mixing the vodka with a fruit juice, I defy anybody to discern between Ketel or Goose and Popov or Wolfschmidt. In fact, I've won many a bar bet on this one.

Feb 07, 2010
CosmicMiami in Spirits

Making gravlax

You would need an oily fish I believe. Try with mackeral either spanish or cero. You could use king mackeral. I would recommend obtaining these as fresh as possible and preferably right off the dock or from a fisherman friend.

Dec 12, 2009
CosmicMiami in Florida

Never been to the Keys!

Snappers in Key Largo, just okay. The joint relies more on the setting than the food. Uncle's in Islamorada was top-notch though I've heard a few complaints, just a few, lately. Don't know from recent experience. In Key West, Pepe's for sure. It's been awhile since I've been to Louie's Backyard but it was a standard a few years ago. Blue Heaven has also been high on the list but haven't been in over a year. I've heard that Kelly's (as in Kelly McGillis) was good now though when I was there awhile back it was just okay. Have fun. And don't do like some do, go on vacation and leave on probation!

Jan 09, 2009
CosmicMiami in Florida

Calamari meatballs at The Daily Catch in Boston

The discussion, just like the old one that was on the Boston forum, was about making how they made the calamari meatballs. I made an attempt at recreating them at home and thought folks who frequently The Daily Catch in Boston would like to discuss that.
I hope I have stayed on topic here!! [tongue-in-cheek]

Calamari meatballs at The Daily Catch in Boston

Awhile back there was a discussion of concerning calamari meatballs served at The Daily Catch in Boston.

I have posted here several times regarding the calamari meatballs at The Daily Catch in Boston. The moderators feel this topic is best discussed in the Home Cooking section. I happen to disagree because it's a discussion of the calamari meatballs at The Daily Catch in Boston so the Boston area forum would be appropriate. After all, the only people who would have any knowledge that there is such a thing as a calamari meatball would be the folks who frequent the Boston forum.

Anyway, I happen to think that the calamari meatballs at The Daily Catch in Boston are spectacular.

Eat Well.

Calamari meatballs revisited

I'll try this one again. After getting deleted a couple times, I finally read the guidelines that say no shilling for a website. The link was to a personal blog not a commercial site so I figured it was okay. Guess not. There are pics on the site so you can check it if you like, it's in the sig.

This is a continuation of a discussion I read that was posted here a couple years ago.

It's been what, six months since I tasted the goodness of the calamari meatballs at The Daily Catch. Since then it has been a personal mission to figure out just how they do it. When I was there last July, I asked the kind waitress what was in them. She said, "just calamari." I was guessing there might be ground veal in there too but she insisted it was just calamari and herbs and spices.

Okay, let's run with that. A few months ago I bought some whole calamari and made an attempt. At the time I didn't have a grinder so I substituted a food processor. Bad idea. The processor rendered the squid a gooey mess. Instead of acquiesing, I forded ahead. After adding some herbs and spices, egg whites, and too much bread crumbs, I did my best to form a ball out of the gloppy stuff, dropped it in a pot of boiling water and ended up with a strangely shaped blob of boiled squid. It resembled nothing I had seen before(click for a pic of the real thing).

Fast forward to yesterday.

Picked up five pounds of whole squid (beaks removed) at the only real Italian market in Miami, Laurenzos. I am now on an OCD mission. I will not be denied. Before I got started, I tried to find some fine Italian opera music. Puccini would be inspirational. Couldn't find it so just ran with the classical selection on XM or whatever is piped in through the cable. With the coarse blade installed, I ran it through the KitchenAid grinder and voila. I got ground calamari.

Great. Now where do I go from here? Let's add the appropriate meatball stuff. Some herbs, some spices, egg whites, some Laurenzos Own italian bread crumbs, some minced onion. The typical stuff. Just like the waitress said, "whatever you put in meatballs goes in, just use ground calamari instead of meat." Only now I am armed with a little more intel than what I had the first time. I was tipped off that after forming the balls, they are dropped into a fryer. Okay, makes sense. Maybe. I'll try that.

So now it's time to fire up the fryer. Despite beginning the project full of optimism, skepticism is now creeping in.'s not creeping in, it's done moved right in and brought along the wife and kids! The mixture still resembles an amoeba. With serious doubt peering over my shoulder, I drop a few into the hot oil.

The oil does what it does when cold, wet food hits hot fat, it begins that violent, furious dance trying to rid itself of the invader that it hates so much, water.

And therein lies the problem. This mixture was simply way too moist for the fryer. The vaporizing water created such commotion that it literally tore apart what only loosely resembled a meatball. I'm not even sure these things would qualify as fritters.

So here's what I do in an attempt at salvage. I take the goop that's left, toss it in a loaf pan and into the oven at 350-400. When it's done, I'm left with a chunk of calamari meatloaf that has lost about a third of it's size, perhaps a little more. Glad I tried that. I now know that the squid must somehow be dried prior to mixing the ingredients for the meatballs.

Back to the drawing board? Not really. Just need to tweak a portion of the procedure. And I'll be back.

UPDATE: After thinking about this and looking at the pic of the original, I'm not really convinced that the real thing is deep fried. The outer skin texture just doesn't look like it has been submerged in hot oil.

Pics can be seen on my blog I hope that's not breaking the rules. If so, please let me know and I'll edit straightaway.

Jan 09, 2009
CosmicMiami in Home Cooking