hahahahahaha. That's a riot.
In the late 80's, I got into a heated exchange with a local butcher who told me there is no such thing as fajita meat. I told him I worked in a butcher shop in South Texas during my high school years and we sold it daily. He told me I was clueless about my cuts of beef! I even told him it was the muscle under the lungs. He would have none of it.
Scott Wurcer said:
Not that I know of, I just googled it and quickly checked cable guides, doesnt seem like it. some of our food shows are pretty good, but usually the ones that are, are the type like Luke Nguyen (Vietnamese, proprietor of The Red Lantern), Kylie Kwong (Vietnamese) 'the cook and the chef' Maggie Beer and Simon Bryant (Modern Australian + modern provincial (Barossa wine country) and some Japanese/Asian. to mention a few. These are popular among foodies, but not popular in general.
Jeez he sure had it tough in my neck of the woods ... these may be exotic/strange to him, but those, along with blue swimmer crabs and muddies, are probably the pick of crustaceans on the East Coast (our best Crays are found more down along the south coast, Tassie and South-West Coast). Bugs are superb, i'll take them over Lobster any day.
the Squid dish you describe, sounds like it would resemble c0ck stuffed with balls in both appearance and texture...
the Chefs you probably get to see, our mainstream ones, are pretty ho-hum. multicultural, but very safe. Like Curtis Stone, who I believe Oprah has taken a shining to. I cant stand the posing pretty boy with the painted on smile, his ads for Coles make me want to KILL!! hopefully you havent been subjected to Huey (Ian Hewitson) but it wouldnt surprise me.
I became inspired by last nights food round table. i've gotta say, the fruit at the moment is spectacular, didnt feel like fussing with it at all, just a squeeze of lime, the red papaya is other-worldly. then 'Eggs Benny' with Jamon on Rye. thats more like it hey Cal?
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"bavette a l'echalotte " has been one of my favourite French "bistro" dishes for 40 years!
Cliff
Is that eggs benny down under?
Our is served on a toasted english muffing with the ham or fish placed under a single poached egg with hollandaise drizzled over.
Nice yolk you have there. Perfect.
Do you guys have the Food Network?
I just remembered one of the more interesting Aussie shows was a guy cooking in the wild on open fires and catching/gathering ingredients. My memories are cloudy with time and I only saw two episodes on a business trip so maybe I have it all wrong.
I did see one of the Asian influenced shows, and it was good.
I did see one of the Asian influenced shows, and it was good.
Last nights dinner, another item (welks) discarded for years but now shipped to Asia. Here about $2 US each the two being more than enough for two people. The grandchildren amused themselves for a while watching them poke out and recoil at the slightest touch. I pulled them out live after breaking the top so I could start with sashimi from the best of the muscle, just a drizzle of yuzu on top. The rest was cut small and poached for 15 seconds in dashi (my daughter's recommendation). She was right no pounding to tenderize was required. This went into a bowl of miso ramen. I decided not to grill the guts crispy as a third course as some do, I wish I had been more careful about keeping all of the gut from the poached meat, it did not work in that style.
The sashimi was great rivaling giant clam at a small fraction of the price.
The sashimi was great rivaling giant clam at a small fraction of the price.
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nah, not eggs benny, 'eggs benny' notice the inverted commas I put around it. here is the same if traditional, english muffin (although I sometimes use fresh made crumpets) with a poached egg and hollandaise, or sometimes Bearnaise and ham, bacon or salmon.
above I just substituted rye sourdough toast for the muffin and the last of my Jamon Spanish cured ham instead of normal ham. the sauce is freshly made free range egg hollandaise made on egg yolks, butter and lemon juice rather than tarragon vinegar to freshen it up a bit and cut through the fat, so really its pretty close. oh and its a double serving as it was my midnight meal (I work odd hours, its 4AM here now, not far from bed, I dont keep standard breakfast lunch dinner times, havent for years)
yeah we get the food network I think, but I dont have cable TV, I have cable internet and apart from a small amount of free to air, I watch most of my TV and video on my computer on demand. I spend enough time in front of the Mac as it is for work and hobby stuff to spend the rest in front of cable TV. luckily our national broadcaster, the ABC is pretty decent and all of the content across the 3 ABC channels is made available for a 2 weeks+ window online, as with several of the other channels.
most of the good cooking shows are also on SBS or ABC, which also have much of the better drama and non biased news content without the paid 'public interest' stories
nah that makes sense, there have been a few like that over the years.
haha awesome, did you pull the screaming mollusc from the shell and eat it alive in front of the littleuns? so the guts are not bitter/gritty?
yeah its interesting how the whole thing cycles around and how slumming it with tasty peasant food is so hoyty toyt these days
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A little more low-brow
A great bean dip for tortilla chips can be made from combining:
Refried Beans - 15 oz can
and "to taste" additions of:
sriracha
finely Minced onion (for texture)
Cilantro (for color)
Costs about a buck and a half for enough dip to feed an army.
My secret for making tomato salsa is only in the ratios of onion to tomato:
anywhere between 1:10 and 1:5 (2:10) for onions to tomato (by weight) is about right.
Then do peppers, lime juice and salt (edit: and cilantro - use the stems too!) to taste.
Comes out to about a tennis ball sized onion, 2-3 tomatoes and one pepper (habanero for me).
A great bean dip for tortilla chips can be made from combining:
Refried Beans - 15 oz can
and "to taste" additions of:
sriracha
finely Minced onion (for texture)
Cilantro (for color)
Costs about a buck and a half for enough dip to feed an army.
My secret for making tomato salsa is only in the ratios of onion to tomato:
anywhere between 1:10 and 1:5 (2:10) for onions to tomato (by weight) is about right.
Then do peppers, lime juice and salt (edit: and cilantro - use the stems too!) to taste.
Comes out to about a tennis ball sized onion, 2-3 tomatoes and one pepper (habanero for me).
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Speaking of hot. We have a hot sauce on the ferment. Ready in about a month. This is after 5 days. I will add some paprika to it to add a little colour in a while.
Standard, no measuring recipe:
Small red chilies in the blender
Vinegar
Pickling Salt
Iodized sea salt
One clove garlic
One chunk onion
Sugar, water, yeast concoction
Time, lots of time. You wait until the vinegar tastes less like vinegar, so that means sitting on the counter with a paper towel over it. Stir it twice a week
Standard, no measuring recipe:
Small red chilies in the blender
Vinegar
Pickling Salt
Iodized sea salt
One clove garlic
One chunk onion
Sugar, water, yeast concoction
Time, lots of time. You wait until the vinegar tastes less like vinegar, so that means sitting on the counter with a paper towel over it. Stir it twice a week
Some are hotter than others...like Jalapenos, some are WOW, while others are "meh". Habaneros have a nice sort of floral quality though, where the green hot peppers are bitter...
Frequent exposure to peppers like Arbol, or cayenne, and to products like sriracha, can contribute to quite a spice tolerance due to their quick heat factor, whereas habaneros are usually more of a slow, building burn...
I am going to assume that you've seen the Youtube video of Gordon Ramsay's kids hunting snails.
In 1994 I took my Mom, wife and 3 boys to the South of France. In Conques (a village everyone must visit before they die) we were "accidentally" served the snails meant for another table. Being ill-behaved "americaines" we consumed them post-haste. Ah well, we've gone back to the place on 2 more occasions.
I'm serious about Conques -- it still is a pilgrimage stop on the "Road to Compostela" -- if you can detour to Colmar to see the "retable de Issenheim", you must visit Conques for the late Romanesque sculpture on the East portal.
I have actually injured myself with habaneros, like an actual burnt lip, I literally crunched down on one, just took a bite on most of one, having quite a decent tolerance to non lethal chilies, even the little birdseyes, which are pretty fierce. This friend of mine was boasting about how hot his chilies were and I thought i'd call him on it, being the big man I was... first 30seconds of the slow burn I was like, what are you talking about hot? a minute later I was in pain and scrambling for the milk
never again...
never again...
That is. Nothing to do with prosciutto, which IMHO is nothing more than rare salty untasty meat.
It was kinda weird that guns were allowed while jamon wasn't
But things are changing and now you can
Jamon.com - Our Quest for Jamon Iberico Ham from Spain
@Cassiel, now that we are in Madrid's easter San Isidro, how about some Entresijos or Gallinejas? I f love them! So for the enjoyment of the rest of the audience, here you are
Chitterlings - Wikipedia, the free encyclopedia
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its clear neither of you have had good prosciutto, so dont have grounds for opinion and are suffering from a bad case of bias. ive has some pretty ordinary spanish ham too, should I judge Jamon based on that experience? no of course not. comparing a memory of the best Jamon ham with the legal non traditional prosciutto that could pass health regulations because its not the real deal either, is not a valid comparison. its like comparing supermarket chemically preserved bacon with small scale organic apple wood smoked bacon.
in case you missed it, the ham I pictured was real Spanish Jamon, so I do know what it tastes like. I love them both, i'm sorry to inform you that to an unbiased and reasonably experienced palate, they are equal but slightly different. Jamon is slightly sweeter, maybe a touch more dense and a bit drier, good prosciutto has a bit deeper earthier sweetness and is a bit more delicate in texture, higher salt content.
replace Parma with solid state and Jamon with tubes and this post could be from anywhere in the forum haha
in case you missed it, the ham I pictured was real Spanish Jamon, so I do know what it tastes like. I love them both, i'm sorry to inform you that to an unbiased and reasonably experienced palate, they are equal but slightly different. Jamon is slightly sweeter, maybe a touch more dense and a bit drier, good prosciutto has a bit deeper earthier sweetness and is a bit more delicate in texture, higher salt content.
replace Parma with solid state and Jamon with tubes and this post could be from anywhere in the forum haha
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Ham(on) Ham ?
A case of Jamon Jamon (amusing movie, from the days Bardem still looked good)
Prosciutto just means ham, nothing more.
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