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Please Taste This In Your Minds Eye - Page 2

post #31 of 49
Quote:
Originally Posted by chefedb View Post

Sorry French Fries I don't agree with what governnment states . Only one way defrosted food should be refrozen and that is if ice crystals are still present. Which means product is semi frozen, this does not help quality of food but at least it is safer then fully thaw and refreeze. To thaw a product then cook it then freeze it, is acceptible. When You purchase in a supermarket most of the fish and some of the meat and poultry have been previously frozen don't believe they label it all.  Most poultry in supermarket is what is called Frosted, which is not frozen and not unfrozen ,its about 30 to 32 f. with ice crystals still formed inside cavity of bird, almost like suspended animation. It is debateable or a grey area to call this fresh or frozen.


chefedb, I worked in the frozen aisle of a supermarket for a while. The truth is, most frozen products you buy in a supermarket have been thawed and refrozen. Supermarkets only have a certain amount of freezer space, and when the trucks deliver the new stock of frozen food, the freezer is often still full. When it is, you have to wait until later in the day when the shelves get emptied, then at that point you can take the contents of the freezer onto the shelves, and the new frozen stuff into the freezers.

 

During that whole time, which can be several LONG hours (I've seen it be 8hrs+), the "frozen" food sits in the loading dock, in full sun. Let me tell you that at that point, some of the boxes (especially the ones on the top and the ones on the sides) are completely thawed.

 

Shocking huh?

 

FWIW I agree with you and would never do that myself, if for no other reason than quality and texture, and I rarely buy frozen products.

 

post #32 of 49
Thread Starter 

My husband knew how up tight I have been lately, so he suggested that we go out to dinner in town to this new-ish place that opened up.  They had their summer menu out with something I adore,  Lobster and Shrimp Salad. 

After this discussion, I asked, “is this fresh or frozen sea food?”

The wait person assured me it was fresh. 

The only probable I had then was, it wasn’t cooked thoroughly. 

Now I know there’s sushi, but is that ok to eat Shrimp and Lobster that hasn’t been cooked all the way through?  Not something that I eat all of the time, so I’m not too sure….

post #33 of 49

There is very little non frozen shrimp available to the consummer in the USA. Especially in Arizona as you are quite far from a water source. Most places use left over lobster or canned or canadian canned frozen. Some if they can buy get 1 claws which are cheaper. Do you remember what you paid for the salad, this will give a clue.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #34 of 49
Thread Starter 

yup ed, I remember the cost because I felt alittle ripped off... $18.95 ... it wasn't that large either.  one small claw meat (not cooked all the way) and 6 quarter sized shrimps, half of a small avocado, 3 halved of cherry tomatoes, 6 sliced of cucumber and a large handful of "field greens" (I really don't like that discription) with a lime/soy vinegrette (way too much dressing, it was drowning).  and a glass of wine $8.00 ..  sorry chefs, but this is why I cook at home and don't like to go out to eat very often.

post #35 of 49

This price seems in the ballpark for dinner entree. For a classier operation(Not Applebees or something like that) I have seen 21.95 and 23.95 down here. Lunch 12.95- 13.95

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #36 of 49

There's really no such thing as "fresh," uncooked lobster.  It's either alive and perky or it had darn well better be frozen.  True with almost all other shellfish, too.  You're a big deal sushi eater, you know da kine and you should already know this.  You don't realize yet that you know far more about seafood than almost anyone working in a restaurant in the state of Arizona.  They mean well I'm sure, but you can't expect them to get it right.  Human nature.  They want to please and are too embarrassed to walk to the kitchen and come back with an answer you don't want to hear so they say "fresh" because it sounds better. 

 

Trust yourself, girl.

BDL

 

 

 

 

post #37 of 49
Thread Starter 

Ya’ know you’re right BDL, I should know better.  I do have to say the gal did make a point of telling how “We kill our lobsters in house”.  These are nice people here but a think that you’re right about them being a little short on their sea food knowledge.  And edb, I should rephrase my statement, we do eat out for lunch, it’s cheaper.

post #38 of 49

KYHeirloomer, my experience with food (canned or frozen, no matter the expiry date) for such a long period of time has been rather unpleasant.  So, I'm forever cautious. However, I do agree that how the food is defrosted is important.

post #39 of 49

I bought 30 or 40 lbs New England Lobsters.....

 

Not the best example, Ed. Those lobsters were delivered alive, so, by definition, were still fresh. Doesn't matter when they came out of the pound.

 

A somewhat better example. Last time my market had Copper River salmon, I was there on a Sunday. The case had a sign on it, letting us know the fish had been caught the previous Tuesday. So that was 5 days for "fresh," wild-caught salmon. Does anyone really think the quality of that fish was better than farm raised delivered that morning? Or, to put a point on it, better than FAS fish?

 

The problems with seafood---fresh or frozen---have to do with the handling between when it's processed and when it's delivered to the consumer. That and the fact most consumers are not aware of the legal (as opposed to intuitive) meaning of words like "fresh."

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #40 of 49

my experience with food (canned or frozen, no matter the expiry date) for such a long period of time has been rather unpleasant....

 

You'll have to go into details about what "unpleasant" means, SimplyCook. That could include anything from not tasting good to made you ill.

 

Nowadays, commercially canned or frozen foods---provided they've been properly handled along the whole chain of delivery---might lose some quality over time. But they shouldn't be unsafe.

 

I would suggest, too, that most people would not be able to tell there was a quality loss. We're talking, most of the time, subtle changes in the flavor, which they cannot discern, or food in a form that doesn't allow the best of its flavor to come through anyway. And the fact is, much as we wish or pretend otherwise, most of us do not have palates sophisticated enough to detect those nuances.

 

Take KG's situation. I'm offering 12 to 7 that the bag of scallops she's talking about were not dry scallops to begin with. They've already been pumped with water and chemicals. So the true, delicate flavor of the scallops already is missing. Then she put them in a highly flavored broth as well. But, please note, her Mom loved the dish nonetheless. Why? Because the scallops in it tasted the way she thought they should.

 

What I'm saying is that had KG made that dish the day those scallops were brought home it wouldn't have tasted significantly different, despite any further quality loss resulting from long-term freezing.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #41 of 49
Thread Starter 

That’s right KYHeirloomer, the scallops were frozen from the start. 

I’m not sure that if I took Mom to one of those high end places and she had truly good sea scallops that she would even like them… 

This discussion has got me super hungry for seafood. 

When I was in Costco a little bit back, I saw Phillip’s brand lump crab meat in a can. 

Visions of crab cakes danced through my head…  it was a little pricey, so my question would be, is canned worth it? 

Does it taste like cardboard? 

Having had crab cakes at Phillip’s in Maryland, as well as several other locations along the East Coast, how would this compare?

post #42 of 49

I don't know about the Phillips brand, per se, but I've used several versions of canned crab in the past.

 

Oddly enough, the flavor is there. The problem with the canned ones is that the meat is very fine, practically shredded. So the consistency of the final crabcake suffers (they tend to be denser). And, of course, the best crabcakes are made with lump or jumbo lump.

 

Check with your dealer to see if they can obtain pasteurized crab. If so, that's the way to go. It's the next best thing to fresh, and you can get it as lump, jumbo lump, backfin, or claw meat. 

 

No, it's not cheap---comparable, or slightly more than, the canned. But for an occasional special treat, I say go for it.

 

FWIW, at the Fresh Market in Lexington, pasteurized crab prices are:

 

Jumbo lump: $24/lb

Lump: $20/lb

Claw: $16/lb

 

I've never seen backfin there, but would guess it sells for about the same as the claw meat.

 

Canned crabmeat, around here, sells for from $7-9/6-oz can. Which puts it in the same class as the lump. But, as noted, the consistency leaves much to be desired.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #43 of 49

We recently lived mear a supermarket where they had the most stinking fish dept. I've ever come across.  We refused to buy any "fresh" fish there, would rather go the frozen route or just go elsewhere, or go without.  There was a distinct ammonia "aroma" when you came within  10 metres of that section.  Yuk.

 

Luckily they've moved and revamped the whole section with fresh equipment and ventilation.  Have starting buying there now and no harm done :).

 

I agree that thawing, cooking, re-freezing then re-heating can make fish a bit rubbery.  Not much you can do about it.  But I think there's no harm in it.

 

Your mum is lucky to have you willing to do it.

 

 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #44 of 49

I bought a 1/2 halibut a few months ago, the quality was fantastic, melted in your mouth, the fillet Mignon of the ocean. The difference I see is, fresh fish I brag about the flavor, fresh frozen may still be good but, the quality drops about 50%. I saw this with the Halibut, there was a big difference in the quality of the frozen Halibut fillet. Local Girl, I always heard of the deals on beach front property in AZ, looks like you didn't get in on this deal. What you not get Kamaaina rates in AZ...........

011.JPG

 

China Town Honolulu in Jan 2011...........I love this place........this is the only place I can go and not have to piss anyone off, they are already pissed off when I get there.....

 

post #45 of 49
Thread Starter 

Wow, thanks DC sunshine.  I cook for my Mom because I want to, and she likes it too.

ChefBillyB.... boy, ya' killin' me!! 

Look at that fish!!

That looks like Ahi, yea? (The chinese language is very guttural sounding, yea?)

For some reason, when we have Tuna over here on the mainland, and it's from places

like Mexico and the like, it just doesn't taste the same as the Ahi in Hawaii? 

I always wondered why...

post #46 of 49

 

Teriyaki Beef at Rainbow Drive Inn

 

Shoyu Chicken

 

Hawaiian Sunset from Ala Moana Beach

 

This what your talking about when you think of fresh in Hawaii..........this was Ono

post #47 of 49

 Forgot about the Shrimp truck on the North Shore, fun place, nice local girls, and don't forget to wash your hands at the sink behind the truck or your hands will be sticking to the steering wheel all the way home l.jpg  

post #48 of 49
Thread Starter 

Oh My Gravy, ALLOVER BRADDAH!!

Ya' killin' me!!

Now,where's the Kahuku corn?

Come on now, you're goin' make me cry...

post #49 of 49
Thread Starter 

You have inspired me ChefBillyB

It has been a bangin’ and boomin’ and pouring down buckets since earlier this afternoon

So, what to make for dinner?

Please enjoy my rendition of

Shoyu Chicken (Soy Sauce Chicken)

And how good does out house smell...

 

Shoyu Chicken

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