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#76 | |
Grand Sorcerer
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Quote:
http://www.spirithouse.com.au/funstu...e-crispy-fish/ That is to say, it sounds delicious. Cheers, Marc |
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#77 | |
Opsimath
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Join Date: Mar 2009
Location: Chiang Mai, Northern Thailand
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![]() I like the looks of your restaurant recipe too. I think we'll give that a go. We lived in Thailand for many years, and only get back once or twice a year these days. It's wonderful to be able to prepare some of the same flavors here at home! Stitchawl |
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#78 | |
Opsimath
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Join Date: Mar 2009
Location: Chiang Mai, Northern Thailand
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Quote:
![]() two or three times thicker from the 'expander rings,' so as to be able to accommodate something like a turkey or standing rib roast. Hot air is forced around the food, gives a very dry heat great for making a crispy skin on a chicken or turkey (or in this case, a fish,) or with shelves, being able to cook several different parts of the meal, adding another shelf of food as shorter time requires. Japanese homes don't have regular built in gas or electric ovens. The only baking that usually gets done here is in a multi-mode microwave/grill/oven. The ones sold here aren't big enough to hold a large turkey or a standing rib roast... Stitchawl |
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#79 |
Opsimath
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LOL! If you don't 'see' where it's coming from, fish cheek meat looks just like the rest of the body flesh, but tastes better! Cooking a fish with the head on it makes it taste MUCH better. The only reason I'd remove it is for room in the pan or oven. Like beef cooked with the bone... it adds a lot of flavor. When I cook a 'liquid' shrimp dish like Tom Yom Kung, if possible I'll put just the shells into a cheescloth bag, crush them well, and cook the shells for 20-30 minutes in the soup, then take them out , add the shrimp themselves, but only cook for 3-4 minutes before serving. The soup screams SHRIMP that way!!! I do that for a lot of Creole dishes too! Works great! Stitchawl |
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#80 | |
Professional Adventuress
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Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!)
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Quote:
fish cheeks; there used to be a place we would go to in Germany for Carp and it was served with the head on. the most succulent bit was the fish cheeks |
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#81 | |
Opsimath
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Join Date: Mar 2009
Location: Chiang Mai, Northern Thailand
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Quote:
I coat potatoes, onions, garlic bulbs, pumpkin, etc., with various sauces such as Korean spicy bean paste or Chinese hoisin sauce, Thai sweet chili sauce, etc., and bake for 30 minutes, then add a rack on top of them for chops, chicken, beef, or just sausages, and bake for another 20-30 minutes. The flavorings from the veggies infuse into the meats. When the little bell rings, everything is done and ready to be plated. Very convenient, very fast, and very little to clean up. Stitchawl |
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#82 | |
Grand Sorcerer
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Quote:
![]() They have a book. It is quite good. Much less intimidating than David Thompson's thorough and thick, pink tome (which is meant as a compliment to him as well, of course ![]() Cheers, Marc |
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#83 |
Storm Surge'n
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#84 | |
Grand Sorcerer
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Quote:
Right now, I'd love anything that needs to be cooked. But that's probably because we don't have a stove anymore. Luckily, our freezer is full of earlier-prepared foods. We did find out you can put almost anything under a grill, though... (and we used the grill feature of our oven/microwave for the first time since we've got it, and that was somewhere halfway the '90's of the last century!) |
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#85 |
FUBAR!
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Nurse! I need a chili dog with cheese and onions!! STAT!!!
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#86 |
Opsimath
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Sounds as if you need to be in Chicago! Or is it Philly where they decorate a hot dog like that? To me, the only things that belong on a hot dog are brown mustard and sauerkraut! Anything else is heresy!
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#87 | ||
Opsimath
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Quote:
Quote:
Stitchawl |
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#88 | |
FUBAR!
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Quote:
Here are the rules for topping a hot dog: A Chicago Style Hot Dog is more than just a Hot Dog; it's a taste sensation with the perfect blend of toppings. So, what exactly is a Chicago Dog? A Chicago Style Hot Dog is a steamed all beef Hot Dog topped with yellow mustard, bright green relish, onions, tomato wedges, pickle spear or slice, sport peppers and a dash of celery salt served in the all-important steamed poppy seed bun. The toppings are just as important as the order they are applied to the Hot Dog. Add toppings in the following order: 1. Yellow Mustard 2. Bright "Neon" Green Relish 3. Fresh Chopped Onions 4. Two Tomato Wedges 5. A Pickle Spear or Slice 6. Two Sport Peppers 7. A Dash of Celery Salt Remember: When adding toppings, dress the dog and not the bun! Last edited by MJK2111; 08-17-2010 at 10:52 AM. |
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#89 | |
Opsimath
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[QUOTE=MJK2111;1061686]Lucky enough, I am in Chicago! [quote]
That works out very well for you too!! This is a most fortunate group! ![]() Quote:
'Steaming' a hot dog, not grilling it!???! ![]() Yellow mustard, not brown deli mustard!???! ![]() And everyone knows pickles, tomatoes, and onions go on hamburgers, NOT hot dogs! ![]() (Where, oh where did we go wrong with Chicago? ![]() Stitchawl |
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#90 | |
Grand Sorcerer
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Quote:
![]() Cheers, Marc |
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