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Posts by Koukouvagia

It has nothing to do with old wives tales. It has to do with palette. Of course fish can hold up to strong flavors but only if you LIKE strong flavors. I have a Mediterranean palette. We are taught that flavors should be clean and minimal and allow the fish (or whatever ingredient you are showcasing) to stand unobscured. My palette cannot withstand some of the strong seasonings used in other cultures. In order to appreciate a spicy curry one has to build up to it. But if I...
Ok so I cut up the jicama and tried it raw, didn't love it but I can imagine it is really nice as a component in slaw. Hubby and the kid loved it as a raw snack. I stir fried the rest of it with chorizo and green beans. Firsr I rendered the chorizo but it didn't emit enough fat so had to add some olive oil. I removed it from the pan and dropped the jicama into the hot oil. It caramelizes beautifully. Then I added the green beans and a little water and covered the pan for...
If you really have nothing else in your pantry then a very light dusting of curry powder will give a nice flavor as long as it's not too much. Or you could also give the fish a light dusting of seasoned flour and fry it. Fish really needs only salt and pepper to taste good and maybe a little butter. A squeeze of lemon will make it sparkle.
Today's catch, as it was set in front of me
On another note, why do Japanese restaurants not offer brown rice as an alternative to white rice? So many of us would love that. Also, I usually order sushi or sashimi but unless I order a la carte I must abide by what fish the chef chooses for me. Contrary to most people I know, i don't particularly enjoy tuna. Yet it is always in abundance on my plate. Is it rude to ask them to choose something else other than tuna? I still want it to be chefs choice because I like the...
Oh my these are so wonderful. I'm embarking on my Swedish entree today!
@ChrisLehrer maybe I'm of a different generation but I've become quite tuned in to today's movement in America of women standing equal to men. I like to think of myself as sensitive to other people's cultures, however falling in line with chauvinist customs only perpetuates them. I have no intention of looking like a pig when I eat under any circumstances. I like to eat like a respectful human but find no tolerance for someone directing me to be "ladylike." Those days are...
I got a jicama.  First time.  It's big, I imagine it would make a very big salad.  Any ideas what to do with it?  Can it be cooked?
Thanks all, we ate up most of our leftover potatoes this week.  I made little hash patties with grated onion.  I also made a potato casserole with some leftover kielbasa, pepper and onions. Very good, but I think I've had enough of potatoes for a while lol.
 I know people age meat at home but I am terrified of doing this.  
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