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Posts by eastshores

A recent dish, I used my standard rice cooker/double boiler. I know that you want rice to have the texture of individual pieces but have you experimented with adding moisture? I was just thinking a couple shots of moisture would have helped the dish.. a lot. I'd guess a stock, or spice infused liquid?
I once played with oysters and tomatoes as a pairing and I couldn't believe how well they pair. I would not have thought they would be a great match but the tomatoes were not in raw form (that would probably flop) but cooked down a bit so the acidity was higher. The acidic punch really paired well with the briney soft oysters. Texturally no real difference here.   What are your experiments in pairing flavors, good, bad, or indifferent?
Nice ordo.. I imagine with the sardines and dashi.. that is quite a fish forward dish? Were the sardines in oil?
 
For my last entry I wanted to get an Indian dish up. India has lots of shoreline so there are quite a few seafood based curries throughout different regions. For this I went with mahi mahi that is marinated in a ginger chile paste. The spice mixture is called Maharashtrian garam masala and consists of toasted peanuts (I subbed almonds), coriander, cumin, sesame seeds, thai chiles, mace, nutmeg, and shredded dried coconut. The other components are diced red onion, tomato,...
Just wanted to let everyone know about a group I recently created. I've been wanting to focus a lot lately on new techniques, on creativity with presentation/plating and creative ways to transform ingredients and flavors. If you are interested in discussing things like this and hopefully experimenting and providing feedback on experiments I welcome you to join the group and participate!   The group address is here   Even if you just want to lurk, I hope over time some...
Thanks Phatch, great input! It's funny a butter poach was exactly what I was thinking I would do. I was going to throw it on a hot grill afterwards for just 30 or 40 seconds on each side to give it a little char/added flavor. I'll keep in mind the precautions against further contamination when I go to try this.
Ah right.. the mouse serves as a binder in that case. I'd consider that kind of a seafood terrine right? I was reading more on the use of TG and one concern is by gluing the outer surfaces together you greatly increase the amount of bacteria in the food. Do you have any thoughts on that Phatch? I know you have a pretty healthy respect of food borne illness.
I've got some transglutaminase a.k.a meat glue sitting in the freezer that I am hoping to use soon. So far the only thing I've thought of doing is to create a seafood steak using lobster, scallops, and shrimp. I have zero experience using this stuff and from my research it can take some experimentation to figure out the right amount to use for different meat textures. Also I have the "RM" variant, there is also a "GS" variant and the two formulas are supposed to excel at...
I've been working on an idea for a few days now, based on the classic "BLT" sandwich. It's hard to argue with perfection, but if I'm going to alter what a BLT is I want to at least transform it in a way that doesn't take away from it. Right now the concept is using tomato jam, toasted brioche and where I'm spending most of my time is the bacon component. Originally I thought of rendering off bacon, then grinding it into as fine a grind as I could, and re-composing it into...
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