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What is the Best fish you ever tasted and how was it cooked?

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I would love to know from as many people as possible, what your very favorite fish dish was and how it was cooked or prepared. 

I mainly eat Salmon and Bake it for about 6 minutes in a 500 degree oven in a thoroughly preheated stainless steel pan with no oil whatsoever skin side down, but that is not my favorite. I love Tuna steaks, Clam chowder, Rainbow Trout, not even close to my all time favorite. 

Halibut Sticking

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New to forum... GREAT VIDEOS!

Halibut sous vide

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We had the pleasure of actually eating at Stella for the first time on Saturday night and were blown away.

One of the many highlights was the sous vide halibut.  I've been trying to figure out what I can do to improve my own attempts.  I typically cook halibut sous vide in EVOO or avocado oil after seasoning with maldon, white pepper, and either cumin, garlic, or both.  From reading Jacob's other notes, I'm guessing that he brines it in a sugar solution, which may make a huge difference.

Any other suggestions?

oyster basics

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hi at my job they have me shucking oysters.
but I don't know enough to judge how good/safe each oysters is
today they smelled fishy I thought that they were supposed to smell like sea water.
is there a guide line like for fish?

Fougasse

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Anybody have a sourdough fougasse formula they like? Looking to do some experimentation with this great bread.

Rethinking The Wedge Salad

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I was having lunch with my wife the other day and ordered a very basic yet delicious wedge salad. I hadn't had one in quite some time and I really enjoyed it. The crispiness of the iceberg, rich tang of the bleu cheese dressing, salt and smoke from the bacon and a nice little sour kick from the pickled red onions. The wedge salad is basically flavor composition 101.

Brussel Sprouts

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Of all the videos and blogs I have viewed and read on this site, I have yet to come across a recommended method for cooking brussel sprouts.  Do they need to be blanched first just as other green vegetables, or just boiled or steamed.

I'm really trying to like them, but its hard.  Any suggestions on prep and recipes?

Thanks

Elliot

Kale

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Anyone have a good recipe for kale (sauteed or otherwise)?

Thanks

Elliot

Best way to "destring" snow-pea pods?

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Although I'm pretty good at removing the strings from snow-pea pods, it doesn't always look as though I've gotten the whole thing.  Even so, they seem to turn out okay, but it does take quite a bit of time.

Is there a technique used by pros in restaurants to remove the strings from large quantities of snow-pea pods quickly, or is it just a matter of pulling them as "zipper tabs" as I have been doing?

Pomegranates!

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Hi everyone:
Pomegranites are in peak season here in Palestine-Israel. They are absolutely delicious, so I thought I'd pick the collective brain on what to do with them. So far, I have incorporated them into large salads and tonight I made a pan reduction sauce for a pork chop consisting of pomnegranite seeds, shallots, balsamic vin, and chicken stock. It went perfectly!  
What do you guys like to use the seeds for?

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