soopa

My marinade was pretty simple as well:

3 parts Tamari
2 parts Toasted Sesame Oil
2 parts Brown Rice Vinegar
1 part Garlic, minced
1 part Ginger, shredded
Salt, Pepper, and Red Pepper flakes to taste.

98CLChick

What do you put the rice in to get that perfect square? It just looks so...pretty!

I'm more into baking and the desserts kinda stuff...so I'm trying to educate myself on how to cook a real meal.

Yumcha

That sounds kick@$$! Thanks for posting it...!

I think I'll run that with the salmon I have set aside for tomorrow's dinner. Mind you, I don't have brown rice vinegar...does regular rice vinegar work?

Osamu

sashimi, caught by a family friend
w/ some sushi rice

soopa

Yep, just add it to taste. Soo many different types of rice vinegars and they all taste different and have different acid content... so pretty much up to whichever flavor you prefer.

Yumcha

What type of fish...?

soopa

Oh shit, I forgot most important part... Key Lime Juice... 1 part. Could also use Kaffir Lime or (worst case) Persian Lime... for either of those I'd use 2 parts Juice tho.

Osamu

albacore (i think?)........hahah

Yumcha

Thanks!


Does your recipe work with lemon juice? I only ask because that's what I have in the fridge right now.

soopa

Course. It makes it an entirely different recipe but it'd sure taste good with Salmon

soopa

Sorry, skipped ya for a minute.

Cookie Cutters.

I have a set of square cookie cutters with "tall enough" walls (about 1.5") for simple molding.

For circles, I use purpose built Ring Molds (sometimes called Mousse Rings) as the walls are much higher and can accomodate multiple tiers. For squares, however, I just have cookie cutters.

Yumcha

Speaking of salmon, I'd like to share a salmon patty recipe that's quite easy to make and great for packing lunches.

1/2 lb. of skinless salmon fillet (finely chopped)
1 egg (extra large)
2 shallots
2 tablespoon grated peeled ginger
Coarse salt and ground pepper
1/4 - 1/2 teaspoon crushed red pepper
Lime or lemon wedges, for serving
Sesame Mayonnaise, for serving

Prep:
- finely chop salmon
- mince shallots
- egg lightly beaten

Directions:
- In large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
- Form mixture into eight 1" thick patties; pack each firmly; set onto a plate.
- Place in freezer until just firm, about 15 min. should be good.
- Heat large nonstick skillet or pan over medium-high heat.
- Add salmon patties; cook until browned on both sides and just opaque (approx. 4 - 6 min. per side); turn carefully!

Serve with lime or lemon wedges and Sesame Mayonnaise.

soopa

I use these: http://www.amazon.com/Ateco-Square-M...338302?ie=UTF8

They also sell individual cutters as "Square Forms": http://www.amazon.com/Square-Form-S-...338302?ie=UTF8

You'll note though, the "forms" are about the same size as the much cheaper "cutters". Silly, isn't it?

cM3go

What about pics of one's kitchen cooking arsenal, (spices, oils, seasonings, but no pots and pans, etc)

demons rage

iTrader: (1)

god the whole condo still smells...

marinated 10lb's of korean bbq and 3 lb's of chicken in korean bbq marinade... fed 14 people with leftovers remaining...
korean bbq short ribs, korean bbq chicken, rice, and strawberry shortcake for dessert...

kurt_bradley

Hey, if your molding layers, what's an extra couple seconds to get one last detail in?

JWhite1301

What was the sauce recipe?

JWhite1301

This is for dinner tomorrow night and I am going to share the famous Brisket recipe. If you want to be able to slice it then cook it for the shorter amount of time listed below. If you want to it fall apart, use the higher end of the time. I highly recommend you use the longer method with the fire and smoke. It is soooo much better.

I also trim off most of the fat. A brisket has soo much marbling inside it, it does need any extra help. This removes alot of the grease and what my wife calls, "bad bites". Yes she is very picky. I do take the very la rge piece off the back, I V cut the long piece out of the middle, etc. DO NOT BUTCHER THE MEAT. Just remove most of the visible fat.

Basic seasonings to use:
Salt
Pepper
Garlic
Onions
Soy sauce
Teriyaki sauce

Extras for enhanced flavor, spice it up:
Chili powder
Hot sauce
Season salts
Bar B Q sauce

Seasonings not to use
Leafy herbs, i.e.… basil, oregano, thyme

Quick method:
Trim excess fat
Place in tin roasting pan
Season with what you like, when you think you put too much on, DO IT AGAIN! You won’t over season a brisket
Cover pan with foil and slow cook in oven at 200’ for 8 hours.

Longer, tastier method:
Trim excess fat
Hand rub salt, pepper and chili powder
Place on open fire using hickory or mesquite and sear both sides.
Place to side of fire and smoke for 2 hours
Place in tin roasting pan
Season with what you like, when you think you put too much on, DO IT AGAIN! You won’t over season a brisket
Cover pan with foil and slow cook in oven at 200’ for 6-7 hours.

Remember two things:
You won’t over season a brisket
Slow cook for 8 hours
Neglect either one of these and you have a bland tasting brisket and/or a tough piece of meat.

Enjoy!!!!!!!

soopa

First, what's your deal?

Second, a couple extra seconds? You try making a sauce that won't subdue the delicate flavor of tuna, won't clash with a marinade, incorporates sesame, and wont overwhelm jasmine rice. Making a sauce to pair to this dish would be a significant extra step especially when unrequired.

Garnish, the plate is garnished. This is a minimalist asian-style meal. 1 focal point with the garnish (eggplant) with the food... not traditional american style with things segregated amongst the plate.

Molding, now that takes mere seconds... and if it pleases the eye (even if its for yourself), why not? Dump some rice in a square, compress, voila. I don't know of any other worthwhile way to serve rice (even to yourself) other then molded in some form (even a basic ramikin, or with an ice cream scoop).

Now, if you want to start nitpicking... let's see what you're cooking homie

soopa

Sounds delicious. Almost makes me wish I ate cow!

Take some photos.

wstevens

Not into cow?

Yumcha

Methinks soopa is a vegetarian (who also eats seafood)...

JWhite1301

Will do.......

What do you eat? Besides seafood obviously.

CLpower

had Peking Duck for dinner, cheated and went up to Little Saigon and got a whole cooked duck

Yumcha

Oh, yum...it's greasy-artery-clogging stuff, but it's great.



So, you had the entire 3 course meal, Scott?

CLpower

what's the entire 3 course meal? Came with rice cakes and the whole chicken cut up with some kind of vegetable. A few of us ate it all


BTW, I have to say, I LOVE ASIAN MARKETS! Esp. the 10lb+ lobster

Yumcha

How most restaurants serve it is in a 3-course meal format: 1st course is served with the crispy skin and steamed mu-shi pancakes, scallions, sliced cucumber, hoisin sauce. You would create a wrap with those ingredients...

2nd course is the soup where the meat is stripped off the bones and the bones are used to prepare a light broth with tofu, carrots, and chinese lettuce.

3rd course is the meat is chopped up, stir-fried with some veggies, and eaten wrapped in fresh lettuce.

soopa

soopa

Same as everyone else (probably more variety than most actually) except no animals unless they're from the sea, basically.

My protein comes primarily from seafood, soy, and dairy... if that's the question. Beyond that I eat an infinitely varied array of food.

CLpower

Ya, we got the skins w/ the pancakes, then the other box was stirfried w/ vegies

dom

Any specific cause or reason for that? Or you just like eating healthy? And how about your fiancee, she a vegan as well?

98CLChick

Yumchah, do you have a good recipe for pad thai? My wok is feeling a little neglected, but I haven't been able to find a decent recipe...

badboy

Tried to make this yesterday, and failed miserably.

The final product looked quite like the pic below, but the taste was just bland.

Yumcha

I think I have one on my home computer...


I'll post it when I have a moment either tonight or by tomorrow.

JWhite1301

I was referring to the meat aspect......


do you eat eggs?

soopa

Yep. The Chinese Eggplant last night was battered in Egg & Panko.

kurt_bradley

Panko = I like to use those flakes on pork chops.

JWhite1301

Not that I cooked it, but man I had a great lunch...

We have a little hole on wall seafood joint here that is just like the beach......

They get fresh fish flown in and it reminds me of sitting in Key West......

I had the fried soft shell crab sandwich with a side of shrimp salad.

Street Spirit

Vegan is different than vegetarian.

soopa

Waayyyy different.