In the 80s and 90s we used to go to Marukai in Gardena and I'd stand watching the fishmonger cut up tuna fish like that one. Until he'd get to the tail where I'd ask him to cut me a 3lb "quarter" chunk. That night we'd have tuna sashimi, rice, pickles, Sapporo beer and sake for dinner.
Oiishi!
After a while, they got to know me, so when I showed up, they'd immediately cut it for me.
A delicious part of the fish.
Eventually they "modernized" the store and they moved the butchering to the back so it become nearly impossible to get custom cuts. 😛
My understanding was flan was creme caramel which unlike creme brulee doesn't have the sugar melted with a blowtorch.
But one of those knives looks like someone sharpened a frying pan. I woudn't want to drop it on my foot!
The caramel is poured into the dish and then the custard mixture is poured carefully on top, without mixing the two layers. After chilling, it is inverted and it drops onto a plate.
Crema catalana is similar except the custard mixture is not as hard.
I have seen it where instead of pouring the caramel, they put sugar and then melted it in situ with a torch.
Most of these deserts are close variations on a caramelized sugar and custard dessert.
You could look at Japanese tuna fish preparation techniques, I saw one program on TV, the head was cooked by a master chef, it was supposed to be a very special dish.
Their approach to actually cutting the fish may be different, using sword like knives, for example.
Their approach to actually cutting the fish may be different, using sword like knives, for example.
Good deal on pork ribs again, this time it's back ribs with the cap on.
Two racks are dry rib and being slow oven roasted for this evening.
Two racks sous vide done Chinese dim sum spare rib style.
Neither is picture worthy right now.
Two racks are dry rib and being slow oven roasted for this evening.
Two racks sous vide done Chinese dim sum spare rib style.
Neither is picture worthy right now.
^ For five people.... that was a Sunday Dinner.
My wife is quite good at slicing and arranging sashimi.
You should have seen the platters we put out about six years ago for New Year's... we bought the fish from the LA Central Fish Market (open to the public only New Year's eve). We didn't buy ounces, we bought pounds. That one was an authentic japanese New Year's feast. The sashimi was about 1/5th of the table. Served about 20 people off and on the whole day.
BTW, that soup... you didn't notice, huh? It's Catalan/Provençal... fish soup... a Bouillabaisse. I make mine with a little bit of smoked Castilian paprika.... and lots of rock fish, seafood, saffron and love. ;-)
My wife is quite good at slicing and arranging sashimi.
You should have seen the platters we put out about six years ago for New Year's... we bought the fish from the LA Central Fish Market (open to the public only New Year's eve). We didn't buy ounces, we bought pounds. That one was an authentic japanese New Year's feast. The sashimi was about 1/5th of the table. Served about 20 people off and on the whole day.
BTW, that soup... you didn't notice, huh? It's Catalan/Provençal... fish soup... a Bouillabaisse. I make mine with a little bit of smoked Castilian paprika.... and lots of rock fish, seafood, saffron and love. ;-)
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Ya ya, soup is soup. That one I am sure is great. Soups are something I make a lot of so you’re not likely to get a rise.
That bowl of fish OTOH gave me a foody woody.
That bowl of fish OTOH gave me a foody woody.
^ Well, if you ever decide to drive down 1300 miles, I'm sure we can accommodate you with all the "fish soup" you can eat... and enough sashimi to accomodate your appetite.
BTW, did you notice the platters of tamago ( Japanese egg kinda omelette ) and tortilla de patata ( Spanish potato omelette ) ?
Blue cheese dressing? Central California pinot and tamari sauce. We don't use soy sauce as a dipping sauce, only for cooking.
I told ya, it was fusion.
😉
PS.... bouillabaisse is not "just" soup... Ay! No Soup For You!
This is an old link... but.... hmm... four generations in my family... If you go, ask for Paco, tell them Tony sent you. Calamares a la Romana you should start with... then the razor clams.... Ay!
http://www.foodbarcelona.com/bar-restaurante-gines/
My nephews, nieces and one of my cousins in law speak English, so you'll be fine. My cousin, Paco? Nope, he'll just smile, pour you a nice cognac and offer you a cigarette. ;-)
BTW, did you notice the platters of tamago ( Japanese egg kinda omelette ) and tortilla de patata ( Spanish potato omelette ) ?
Blue cheese dressing? Central California pinot and tamari sauce. We don't use soy sauce as a dipping sauce, only for cooking.
I told ya, it was fusion.
😉
PS.... bouillabaisse is not "just" soup... Ay! No Soup For You!
This is an old link... but.... hmm... four generations in my family... If you go, ask for Paco, tell them Tony sent you. Calamares a la Romana you should start with... then the razor clams.... Ay!
http://www.foodbarcelona.com/bar-restaurante-gines/
My nephews, nieces and one of my cousins in law speak English, so you'll be fine. My cousin, Paco? Nope, he'll just smile, pour you a nice cognac and offer you a cigarette. ;-)
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Yes Tony,
I saw the other dishes but was unable to identify so I did not comment.
The Tamago looks good and very different to what we are used to here.
I have not made nor had the Tortilla de Patata but I bet it is very good.
Blue cheese dressing is among my favourites depending on the preparation.
I don't have to use Tamari as I have no concerns with wheat.
Bouillabaisse and I are not on good terms. While it is often very good, to me the concept is wrong.
I saw the other dishes but was unable to identify so I did not comment.
The Tamago looks good and very different to what we are used to here.
I have not made nor had the Tortilla de Patata but I bet it is very good.
Blue cheese dressing is among my favourites depending on the preparation.
I don't have to use Tamari as I have no concerns with wheat.
Bouillabaisse and I are not on good terms. While it is often very good, to me the concept is wrong.
I would not consider Bouillabaisse to be catalan. Plus its not pukka if it doesn't have sea urchin gonads in it.
^ "I would not consider Bouillabaisse to be catalan."
Well, I'm Catalan, I was eating it when I grew up, I cook it at home, I've had it some very few restaurants that know what they're doing...
Bouillabaise is a subset of the fish soup (Sopa de pescador in Castilian) made along the coast from Nice all the way down to Tarragona. But since most people on this forum have no clue what Le Rousillon is, nevermind Cadaques... I offered them something that they might have heard of.
Now, get back to Torremolinos...
Well, I'm Catalan, I was eating it when I grew up, I cook it at home, I've had it some very few restaurants that know what they're doing...
Bouillabaise is a subset of the fish soup (Sopa de pescador in Castilian) made along the coast from Nice all the way down to Tarragona. But since most people on this forum have no clue what Le Rousillon is, nevermind Cadaques... I offered them something that they might have heard of.
Now, get back to Torremolinos...
The point of using tamari is the deeper flavor. We have no issues with wheat either.
You don't like fish soups laden with rock fish, big prawns, clams? What about it's concept is wrong? It is based on fishermen using the leftovers, just like paella.
Do you like steamed clams -with a bit of white wine, butter, garlic- like they make in the NW? That's also sort of a soup.. put some potatoes, onions, garlic, carrots and celery on it and you have a feast! Add crab legs and I'm in Heaven.
Amazing how such simple dishes can transcend their roots and become a "delicacy"...
BTW, when I was in college it was hard to make ends meet, but my mom always sent me plenty of Spanish smoked paprika and saffron. We used to make feasts at the houses I lived in.
^ Spain has their own version with its own name.
You are not reading my posts!
To wit:
Bouillabaise is a subset of the fish soup (Sopa de pescador in Castilian) made along the coast from Nice all the way down to Tarragona.
Some day, you ought to travel to my family's restaurant.... the family's restaurant specializes in FISH! And yes, they make several types of fish soups. You see, when it comes to such things, I'm actually an expert. Grew up with it.
https://www.tripadvisor.com/Restaur...ws-Gines_Restaurante-Barcelona_Catalonia.html
And BTW, it's NOT SPAIN.... IT's CATALUNYA.... People in Castille have no clue about such things. Up in their plains, it's all about sheep, pork, bread and potatoes. Fish is not traditional fare.
I tell ya, if it had been The Catalan Armada you English would understand such things about cuisine... 😉
You are not reading my posts!
To wit:
Bouillabaise is a subset of the fish soup (Sopa de pescador in Castilian) made along the coast from Nice all the way down to Tarragona.
Some day, you ought to travel to my family's restaurant.... the family's restaurant specializes in FISH! And yes, they make several types of fish soups. You see, when it comes to such things, I'm actually an expert. Grew up with it.
https://www.tripadvisor.com/Restaur...ws-Gines_Restaurante-Barcelona_Catalonia.html
And BTW, it's NOT SPAIN.... IT's CATALUNYA.... People in Castille have no clue about such things. Up in their plains, it's all about sheep, pork, bread and potatoes. Fish is not traditional fare.
I tell ya, if it had been The Catalan Armada you English would understand such things about cuisine... 😉
Time to curl up with a good novel and a nice cup of Earl Grey, Tony. Perhaps a glass of red.
I will explain my concern with Bouillabaisse.
I will explain my concern with Bouillabaisse.
- Too many letters to say 'leftover seafood soup'..
- Too many ingredients to bother making leftover seafood soup.
- The amount of time it takes to make leftover, ah you know the rest.
- In today's world, using perfectly good fish and seafood to throw in the stew pot and boil it makes zero sense. This is coming from a 'water protein lover'
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