You have to be careful buying swordfish, because there's a yard-long parasites that can get into the fish's flesh. If the fish isn't handled and butchered properly, those puppies can end up on the plate and it usually means 24 hours of being no more than 10 feet from a bathroom. That said, if you have a reliable purveyor the meat can be very flavorful, especially when grilled. As c2i mentions, it has a fairly pork chop-like texture, so I tend to cook it as I would a pork chop.mac5155 wrote:Is Swordfish any good?? A restaurant I went to last night just started carrying it and I was so tempted to try it. I've never had it before.
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
Yeah I mean this place is definitely a mid-scale restaurant and I believe it was priced at $23.99 (this is a lot for a dinner where I live) :lol:
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Re: Where my fellow cooks at???
Price point isn't as much of a concern as is the frequency of their fish deliveries and if they do any butchering of the fish in-house or if they get it already portioned as steaks. If it's already portioned you need to know how reliable/competent their purveyor is, too. And far too many restaurants only get fish deliveries twice a week.
My wife once made the mistake of talking about the problems of ordering fish in restaurants one night out at dinner with a bunch of co-workers. She started parroting some of the stuff she had read in Kitchen Confidential and said "Well, it's Monday so I won't be having fish..." Unknowingly, she was sat at a table beside that restaurant's fish purveyor, who let her know in no uncertain terms that she was full of poop.
D'oh.....
My wife once made the mistake of talking about the problems of ordering fish in restaurants one night out at dinner with a bunch of co-workers. She started parroting some of the stuff she had read in Kitchen Confidential and said "Well, it's Monday so I won't be having fish..." Unknowingly, she was sat at a table beside that restaurant's fish purveyor, who let her know in no uncertain terms that she was full of poop.
D'oh.....
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Re: Where my fellow cooks at???
I tend not to eat "fresh" seafood more than about 20 miles away from an ocean.
#picky
#picky
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Re: Where my fellow cooks at???
Ever been to Vegas?columbia wrote:I tend not to eat "fresh" seafood more than about 20 miles away from an ocean.
#picky
(to be honest... I have no idea how they do it)
P.S. Living in NY there are a couple of dozen great sushi restaurants, but the best sushi I've ever had ANYWHERE was in Chicago. Go figure.
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Re: Where my fellow cooks at???
I assume that (some) good restaurants have very fresh....but others....no.
Keep in mind that stuff like this goes on:
http://www.aboutseafood.com/content/sea ... eling-fish" onclick="window.open(this.href);return false;
Not necessarily related to "fresh", but you have to be suspicious of inland joints.
As an aside, I'd rather have previously frozen wild salmon, than the "fresh" version that is farm raised.
Only one of them has any flavor.
Keep in mind that stuff like this goes on:
http://www.aboutseafood.com/content/sea ... eling-fish" onclick="window.open(this.href);return false;
Not necessarily related to "fresh", but you have to be suspicious of inland joints.
As an aside, I'd rather have previously frozen wild salmon, than the "fresh" version that is farm raised.
Only one of them has any flavor.
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Re: Where my fellow cooks at???
This is a general rule of thumb I follow. Except for crab legs. Mmmmmmcolumbia wrote:I tend not to eat "fresh" seafood more than about 20 miles away from an ocean.
#picky
Fwiw I got the coconut shrimp that night, instead of swordfish
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Re: Where my fellow cooks at???
what place are we talking about?mac5155 wrote:Yeah I mean this place is definitely a mid-scale restaurant and I believe it was priced at $23.99 (this is a lot for a dinner where I live)
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Re: Where my fellow cooks at???
i love whole crabs, but i hate crab legs. /csb
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Re: Where my fellow cooks at???
and you say NAN sucks...canaan wrote:i love whole crabs, but i hate crab legs. /csb
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Re: Where my fellow cooks at???
Grille 31 in Mt Pleasant.canaan wrote:what place are we talking about?mac5155 wrote:Yeah I mean this place is definitely a mid-scale restaurant and I believe it was priced at $23.99 (this is a lot for a dinner where I live)
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Re: Where my fellow cooks at???
crab legs are for passive crab enthusiasts. if you dont have the sand to break apart the whole thing and devour, you are a minor leaguer.the wicked child wrote:and you say NAN sucks...canaan wrote:i love whole crabs, but i hate crab legs. /csb
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Re: Where my fellow cooks at???
when i think of a whole crab I think of blue crab.. and i don't care for them.canaan wrote:crab legs are for passive crab enthusiasts. if you dont have the sand to break apart the whole thing and devour, you are a minor leaguer.the wicked child wrote:and you say NAN sucks...canaan wrote:i love whole crabs, but i hate crab legs. /csb
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Re: Where my fellow cooks at???
I think nowadays you can reliably get properly fresh seafood up to perhaps 200 miles away from where the fish was caught. I mean, look at the menu for Le Bernardin in Manhattan. They currently have geoduck as a dinner offering, and those things are native to the PacNW. (not known if there's a farmed product available on the east coast)columbia wrote:I tend not to eat "fresh" seafood more than about 20 miles away from an ocean.
#picky
Then again, dinner at Le Bernardin has a $120 prix fixe.................
Crab coral, mmmmmmmmm.............canaan wrote:crab legs are for passive crab enthusiasts. if you dont have the sand to break apart the whole thing and devour, you are a minor leaguer.
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Re: Where my fellow cooks at???
I don't eat ocean arachnids crustaceans.
Never.
Never.
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Re: Where my fellow cooks at???
columbia wrote:I don't eat ocean arachnids crustaceans.
Never.
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Re: Where my fellow cooks at???
Don't be so crabby about it.
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Re: Where my fellow cooks at???
lobster bisque is one of my favorite things
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Re: Where my fellow cooks at???
Same.mac5155 wrote:when i think of a whole crab I think of blue crab.. and i don't care for them.canaan wrote:crab legs are for passive crab enthusiasts. if you dont have the sand to break apart the whole thing and devour, you are a minor leaguer.the wicked child wrote:and you say NAN sucks...canaan wrote:i love whole crabs, but i hate crab legs. /csb
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Re: Where my fellow cooks at???
crabs are the best. snow crabs... blue crabs... i bet those freaky 12" long japanese spider crabs are delicious, too.
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Re: Where my fellow cooks at???
I'm all about the Dungeness.
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Re: Where my fellow cooks at???
King crab. Or as my buddy calls them, crab hotdogs
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Re: Where my fellow cooks at???
Ruhlman's Turkey Gravy Recipe For Thanksgiving
http://ruhlman.com/2011/11/turkey-gravy-recipe/" onclick="window.open(this.href);return false;
http://ruhlman.com/2011/11/turkey-gravy-recipe/" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
Mom's coming to L.A. for Thanksgiving. First time she was out here was for my wedding four years ago, but that wasn't much of a vacation. This will be proper holiday, tho, with sightseeing and shenanigans.
Making Thanksgiving dinner for her and Mrs. Tif. Quail (instead of turkey), roasted leg of lamb, cauliflower gratin, green bean casserole (my take), and pumpkin cheesecake.
Gonna be a good day, 'tater.
Making Thanksgiving dinner for her and Mrs. Tif. Quail (instead of turkey), roasted leg of lamb, cauliflower gratin, green bean casserole (my take), and pumpkin cheesecake.
Gonna be a good day, 'tater.
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Re: Where my fellow cooks at???
putting the turkey in the brine tonight and deep frying that gobbler tomorrow.