2/28/14 at 12:16pm
Posts by eastshores
2/28/14 at 11:57am
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,...
2/28/14 at 10:03am
- Forum: Food & Cooking
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...
2/28/14 at 8:50am
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.
2/28/14 at 6:58am
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.
2/28/14 at 6:05am
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...
2/27/14 at 11:23pm
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...
2/27/14 at 1:39am
2/26/14 at 11:46pm
I love this thread. I have my grocer (proud of them http://www.publix.com a Florida based grocer that has done well expanding and was rated 78 in the top 100 companies to work for in the USA) about 7 minutes from my house so I shop a lot like teamfat. Also.. unless you plan your meals carefully for several days you basically have to shop that way. The benefit is, I don't often go there with a dish in mind (with the exception of our monthly challenges) so I can peruse and...
2/24/14 at 12:21am
My jaw is now fine! Thanks to you or maybe it just got better over 7 days!You are still my favorite sir JonPaul.. there are quite a few days still. There have been some astounding entries.If you do not win this round.. it would not be for lack of enthusiasm, or effort. I admire your contributions here.