[gOOber]

 

[gOOber]

 

[Bad Kitty]

I had this frozen block of seafood stock in my freezer for a while... made months ago from a big pot of fish bones, shrimp tails, veggies, etc... all cooked down and then filtered til only a concentrated, deep golden essence remained. Cold here tonight (by our standards) so I rescued that block from where the Ice King had been keeping it prisoner all this time (mistaking it for Soup Stock Princess no doubt ) and put it in a pot, to which were eventually added sherry, cream, black pepper and chopped cilantro (I didn't have any Tarragon or Dill in the house). Separately, I sauteed some shrimps in butter and added them to the soup when they were 90% cooked.

The result was a fantastic seafood bisque... I had to force myself to leave some for tomorrow so I can enjoy leftovers.

that looks/sounds really good.

I'd have to eat only a light portion myself though, fish oils don't agree with my stomach in any larger quantity. It's not an allergy, I just probably lack an enzyme to help digest them or something, can only handle smaller portions. Actually now that i think about that, i should probably make an effort to make sure i get omega oils from other sources, since I don't each much seafood.


today's dinner:

[transmogrifer]

i will have cuban sandwich

[Palomine]

February 3, 2013: first outdoor stirfry of the year... alert the media!

(that leaf did not make it into the wok btw.

[Palomine]

In carnivore mode tonight: a perfectly medium-rare ribeye with extra sauteed mushrooms on the side, lightly steamed brussel sprouts (don't gag, they're sweet and crisp and delicious) and some rice with black beans and Oaxacan cheese. A dark Russian beer to round things out.

Instead of grilling per S.O.P., lately I've taken to searing steaks in a lightly-oiled hot-as-I-can-possibly-get-it pan: just 2 or 3 minutes per side and then a 10 minute rest on a warm plate afterwards. It pretty much seems to come out perfect every time this way, with the only downside being that I always set off the smoke detector.

You wouldn't have had anything to complain about either, had you been here.  

PS: instead of the usual loin or shoulder (aka butt) I bought a massive hunk of pork leg yesterday which is currently having a nice soak in a clove-intensive brine I made earlier. I'm probably going to smoke it for a few hours with as little heat as possible, after which the actual cooking will take place in the slow cooker.
 

[gOOber]

You wouldn't have had anything to complain about either, had you been here. Wink
 

Amen to that! I loved brussel sprouts even as a kid but I`ve never had Russian beer. I`ll have to put it on my bucket list.

Mod edit: That particular Russian beer in my pic is Zatecky Gus 'Cerny' Dark... it's a regular favorite of mine that I get at a local market. It's basically a dark lager: heavier on malt than hops, very easy to drink and not even a little bitter. San Miguel Dark and Trader Jose's Dark Lager (from Trader Joe's) are quite similar to that Russian brew in flavor if you have to seek an alternate. -Pal

[solvegas]

That steak looks glorious and ohh so apetizing. Only thing I see wrong with it is that I"M NOT HAVING IT, Dammit.  I also love Brussels sprouts since I was a kid which made me weird with my peers. Alone they are wonderful but with a little bacon grease or butter they are great. 

[pedonbio]

lightly steamed brussel sprouts (don't gag, they're sweet and crisp and delicious)
 

How do you get them to be both sweet and crisp, Pal? I have only two ways to prepare them--Steamed in butter, or steamed in butter and drowned in cheese sauce.

[gonZo]

I prefer them lightly salted and flung out the nearest window.

[pedonbio]

I prefer them lightly salted and flung out the nearest window.

That's why I'm trying to find a way to make them palatable, gonZo. They are famous for their bitterness and sogginess, and Pal claims to have defeated both conditions.

[gOOber]

That's why I'm trying to find a way to make them palatable, gonZo. They are famous for their bitterness and sogginess, and Pal claims to have defeated both conditions.

That Palomine is a mad scientist I tells ya.

[gOOber]

I like nutmeg on my brussel sprouts. It takes the bitterness away.

[Palomine]

How do you get them to be both sweet and crisp, Pal? I have only two ways to prepare them--Steamed in butter, or steamed in butter and drowned in cheese sauce.

The only trick to cooking most things well is to not overcook them This applies doubly to brussel sprouts and any kind of cabbage... there's some explanation about oxides, sulphur, etc... but I'm not Alton Brown so google that if you're curious.

Generally, for sprouts I just trim the bottom a tiny bit (the stem, where it attaches to the stalk) and if they're big, I halve them lengthwise. You can then steam them (DON'T over-do it! ...takes only minutes... test with a fork and when there's a little bit of 'give' they're about done) them or roast them or grill them (some folks steam or microwave briefly before grilling to heat up the inside completely, though I've never found it to be necessary). Attached is a pic from my hard drive of a typical/simple preparation: they're just tossed with just a few drops of olive oil and S&P and garilc and parsley before steaming.

I think they're best with just a bit of oil or butter and salt and pepper. Yes, cheese is good on anything, but they really don't need the camoflauge IMO.

[pedonbio]

Thank you, Pal.

But I fixed salmon steaks and tabbouleh with vegan dolmathes.

Pal replies: I wish I could say I had this tonight: http://forum.bearchive.com/index.php?action=dlattach;topic=9979145.0;attach=298187;image