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Asian Cafe in Ofallon MO

Wow!

Best Vietnamese food I have had anywhere other than Colorado.

Rumor has it the chef is the guy from pho Star in U City.

I used to look for Viet restaurants when travelling because the lack of anything where I normally get to for lunch or dinner, not anymore.

Jul 13, 2009
rexmo in General Midwest Archive

Barbequed goat recipes?

My dad's coming up on his 80th birthday, and he and I received a Caja China for a birthday gift this month. He recalls from his youth that during the one time per year they'd get much meat to eat, hog slaughtering season, that there'd be a big barbeque. This would begin with cutting down a hickory tree and digging a pit in the ground, and culminate with barbequed pig and goat.

He recalls that the goat was always the first to run out. I would like to take a stab at this in the new cooker. Does anyone have any ideas on what a southern Arkansas goat barbeque preparation from sixty or seventy years ago might look like?

May 16, 2009
rexmo in Home Cooking

Looking for name of Spanish fish cleaver or machete

The proprietor of the second knife shop in Salamanca I found these in asked if I wanted one for chopping or fileting. They come in two varieties, with the spine of the chopping variety about twice as thick, and much heavier feeling.

Dec 21, 2008
rexmo in Cookware

Looking for name of Spanish fish cleaver or machete

That would be la hacha de cocina para filetear

Nov 08, 2008
rexmo in Cookware

Looking for name of Spanish fish cleaver or machete

as seen on recent On the Road Again with M Batali and G Paltrow and on blog In Praise of Sardines.
Any ideas?

Nov 01, 2008
rexmo in Cookware

Best online translation site for menu Spanish?

Working near Salamanca CL, and finding relatively few of the restaurants have menus with English.

Thinking a hand scanner for those who don't want to give up a copy, then a few minutes with Google, unless there's one that's better at foodie jargon translation.

Nov 01, 2008
rexmo in Food Media & News

Awful sushi experience in STL

Worst sushi ever at the Lucky House in St. Peters, near Mid Rivers Mall. I guess I should have known better when I looked at the menu and it was sushi and Chinese food. Maybe the laminated sushi menu and dry erase marker should have been a clue. What I didn'e expect was to wait for more than an hour after ordering for food to arrive in a place less than half full.

The server's excuse when she did bring our order was that the chef was "waiting on rice". These are 3 words I didn't expect to hear my whole life in any Asian restaurant, especially a sushi joint.

The rice was not worth the wait. I don't know whether the chef doesn't know that sushi rice is supposed to be fanned while it cools, or if he thought that he could cool it faster by using more sushi syrup, but the rice reminded me of a snow cone. It was dripping with unabsorbed syrup. Not good. So much sugar that no amount of soy sauce would cut the sweet. No discernible salt seasoning the syrup used.

Fish portions were reminiscent of the local Chinese buffets that put out sushi. Rolls and nigiri were assembled without any wasabi. I don't know if the chef's estimation was that your average customer in that neighborhood is unable to stand wasabi, but the guideline I have read somewhere to avoid wasabi in your soy and rely on the chef to season it for you really didn't work here. Liberal addition of wasabi to the soy didn't help with my mouth coated with sugary syrup.

Two rolls ordered without cucumbers came with. Just guessing here, but I think the rolls were formed with less than ideal pressure, to avoid the syrup oozing out. When the rolls were relieved of their cucumbers, they weren't tight enough to hold up to dipping.

The pinnacle of the experience had to be the pieces with eel that were glazed with sweet terikaki resembling sauce. The sauce was thick, pale, and lacking in any discernible character other than sweet. All it needed was a Bam! from Emeril's powedered sugar shaker to complete the effect, although that would probably have seeded the supersaturation and caused the whole gloppy mess to crystallize into one large lump of sugar. Ick.

Aug 29, 2007
rexmo in General Midwest Archive

Using a grill for other things...

I just bought a pair of cast iron round griddles to try making panini on the grill, haven't seasoned them yet.

Aug 07, 2007
rexmo in Home Cooking

charcoal vs. briquets?

I use a local brand, FireKing by Struemph in Steelville MO. The little meat market I frequent carries it in 40 lb bags for $17. It is produced using sawmill scrap. Their operation was featured on Dirty Jobs.

Kind of interested in trying the extruded stuff with mesquite I see at a local latino market.

Jul 24, 2007
rexmo in Home Cooking

What do you cook in your panini?

panini fries -- potatoes sliced 1/4" to 3/8", rubbed with olive oil, sprinkled with various seasonings

hash browns

warming up leftover meats without heating the kitchen up with the oven

warming tortillas

grilling/warming burritos

Jul 24, 2007
rexmo in Home Cooking

Griddler or grill pan?

Just ordered a couple of these 14" round griddles to use outside, best price I have seen on such.

http://www.vtarmynavy.com/cast-iron-r...

Have a few of the rectangular grill pans from yard sales, thrift shops, etc., but no real reason to use them indoors. I have been using a W Puck panini maker to warm things up instead of microwaving. It definitely gets hot.

Jul 04, 2007
rexmo in Home Cooking

Caja China for Roasting Whole Creatures

Sounds like you need to roast smaller creatures.

Jul 04, 2007
rexmo in Home Cooking

Best mustard of all time?

Sandwich party tomorrow. What's your favorite mustard preparation? What wild combination have you been jonesing to try?

Jun 01, 2007
rexmo in General Topics

How to avoid a "livery" flavor in ground beef ?

I had this experience when eating at a Brazilian steak house in S Florida. Tried maybe 6 different cuts off the spits the gauchos brought by. All tasted like liver to me. I went with the salad bar the next time I went back.

May 06, 2007
rexmo in Home Cooking

yerba mate brewing tips

I have been filling a Swissgold tea infuser full of dry leaves, then hitting them with boiling water. The first brew conjures up latex paint, a little. After that, pretty drinkable.

I wonder how an alcohol extract would be . . . .

Apr 23, 2007
rexmo in Home Cooking

harissa and mouhammara source

Find a Turkish restaurant, maybe?

Apr 20, 2007
rexmo in Home Cooking

Kefir vs Yogurt

I have gathered that real kefir has a much broader spectrum of beneficial microbes than, say, commercial yogurt produced with a relatively pure strain.

Apr 19, 2007
rexmo in Home Cooking

The Secret to Fantastic BBQ Chicken

Me old dad's technique for crisp skin yardbird on the gasser is to rub the skin dry with paper towel, sprinkle with season salt and black pepper, cook for about 90 minutes on the top rack with the gas set to low.

Apr 17, 2007
rexmo in Home Cooking

Kefir

I like to mix with some flour, let work for a day or so, as a quick sourdough starter.

I have probably used it more in pancakes and breads than anything.

It would still be drinking it, but mixed with mango pulp, makes a good lassi.

Nice replacement for milk in oatmeal.

Seems like Dom's kefir making page had a lot of recipes.

Apr 12, 2007
rexmo in Home Cooking

Grains of Paradise? Help me please!

AKA bastard cardomom, sorta suggests use like cardomom. Is used in some Belgian beers, so in a sauce made with such would probably work ok.

Mar 29, 2007
rexmo in Home Cooking

Hot water + ______ = a nice drink

some malt, some hops, strain/cool, add yeast, wait a few weeks.

Schizandra berries make a nice tart bev, good chi tonic.

Mar 28, 2007
rexmo in Home Cooking

Jicama as a Drink

Te de Jamaica is hibiscus flower, very tart, very red. I have purchased it at a local Cuban/Latin market before.

Mar 27, 2007
rexmo in Home Cooking

New Favorite Cut

The picnic is the hock (foot) end of the leg. The butt is the top end of the leg. Together they are a whole pork shoulder. I smoked a whole shoulder for a club barbeque last year. What a mountain of meat, 23 lbs. Had to lose about 4" off the hock to fit it on my grill. In St. Louis, where most of the butt is sliced into pork steaks, it fetches a higher price than the picnic.

Cooking methods I like:
1) rubbed with Elder Ward's rub and smoked low and slow for pulled pork
2) marinated with mojo for lechon asado.

Mar 26, 2007
rexmo in Home Cooking

I need a light dessert for my mezes dinner

Brewats, maybe? Or a desert bisteeya? Morrocan, rather than Greek, but anything with filo and nuts is a good start. Come to think of it, one of the Greek festivals in St. Louis serves baklava sundaes, basically baklava crumbs over vanilla ice cream. Over pistachio, probably even better.

Mar 26, 2007
rexmo in Home Cooking

Cooking whole pig leg

I did a whole shoulder(butt&picnic) on my large ceramic Grilldome. It was about 23 lbs, and I had to hack about 4" off the hock to get it to fit on the 18" dia. grate. I used Elder Ward's pulled pork rub recipe on it. I'm kinda wondering about cutting a decent wedge out of the side that will be on top, grinding and seasoning this portion, and stuffing the notch with it next time around.

Mar 21, 2007
rexmo in Home Cooking

Corned Beef Cuts - Is There a Difference?

I haven't, have only heard of pastrami made from navel being sold. I have requested it at a good butcher shop and dry cured for pastrami, haven't brined for corned beef. An old cookbook I remember looking at, titled something like better than store bought, suggested a cut called flanken for pastrami. Haven't ever seen it for sale either.

Mar 16, 2007
rexmo in General Topics

Corned Beef Cuts - Is There a Difference?

You'd probably have to corn it yourself, but navel, from the plate makes better pastrami than brisket, so the same likely goes for corned beef.

Mar 15, 2007
rexmo in General Topics

Recipes for chicken wings

Never made them because of the work involved, but Viet stuffed wings are awesome. They're boned, stuffed with Viet eggroll filling, fried, and served with the dipping sauce made with fish sauce.

Mar 15, 2007
rexmo in Home Cooking

delicious corned beef brisket

sliced onions below, dried sliced garlic above, rubbed with sea salt and black pepper, braised for a long time in some wine/beer/juice does it for me.

Mar 13, 2007
rexmo in Home Cooking

Roasting jalapenos over high heat; Does it concentrate the spice?

Thoughts:

I imagine that there the chili when harvested contains some capsaisin precursors. These may be "ripened" to give greater heat by cooking.

I have had jalapeno slices dried low and slow in a convection oven that were incredibly fiery.

Cooking an habanero in honey or sugar syrup will produce an astounding amount of hot stuff from a small amount of starting chili.

Mar 13, 2007
rexmo in Home Cooking