Good simple recipes

[Fife]

:goteam: :drunk:

This is Rodney's here;

https://www.google.com/maps/uv?hl=en&pb ... csThlNhF5Y

469 King Street West right down in the 6ix

That looks about right, but I couldn't swear to it. Other than the oysters, my most distinct memory of the place was getting rickshaw rides with my crew and some ladies we met out front after the oysters en route to a few more joints around town.

[heydaralon]

I’ve eaten a lot of bear sausage if that counts.

Did you like it?

[Smitty-48]

:goteam: :drunk:

This is Rodney's here;

https://www.google.com/maps/uv?hl=en&pb ... csThlNhF5Y

469 King Street West right down in the 6ix

That looks about right, but I couldn't swear to it. Other than the oysters, my most distinct memory of the place was getting rickshaw rides with my crew and some ladies we met out front after the oysters en route to a few more joints around town.

It's the best in the 6ix, five star good, but not pretentious, still a beer hall atmosphere, it's not hoighty toighty.

[Hastur]

I’ve eaten a lot of bear sausage if that counts.

Did you like it?

Its a great snack with beer.

[heydaralon]

I’ve eaten a lot of bear sausage if that counts.

Did you like it?

Its a great snack with beer.

Out of curiosity, what kind of bear? The one drawback to bear meat I've heard is that it is lousy with parasites. In one survival vid I saw where they were cutting apart the bear meat, you could actually see a large (tape?)worm in there moving around. The solution is you cook it under intense heat and cook it for a long time, and no worries. Not too much bear meat sold in Florida, but up north some folks try it.

[Fife]

I’ve eaten a lot of bear sausage if that counts.

Did you like it?

Its a great snack with beer.

That looks good. Would you all eat that with cheese or mustard?

[Hastur]

Did you like it?

Its a great snack with beer.

Out of curiosity, what kind of bear? The one drawback to bear meat I've heard is that it is lousy with parasites. In one survival vid I saw where they were cutting apart the bear meat, you could actually see a large (tape?)worm in there moving around. The solution is you cook it under intense heat and cook it for a long time, and no worries. Not too much bear meat sold in Florida, but up north some folks try it.

Brown bear. It has to be inspected for Trichinella before being used. I don't know how common it is.

[brewster]

What you need to do is master the simple stir fry, which is the basis for Chinese, French, Italian, and several other cuisines. Garlic & onions mandatory, mushrooms, peppers, broccoli & zucchini are good too. Once you have that, you can add ginger & soy for Chinese, wine & herbs for Italian, butter & cream for French, etc. There's several names for the aromatic base, mirepoix, sofrito, don't know what the chinese call it.

Example from my kitchen:
Italian:Garlic, onions, zucchini, mushrooms, white wine, cannolli beans, 4 cheese pizza cheese, served over pasta.
Spanish: Garlic, onions, celery, zucchini, mushrooms, diced chorizo sausage, a bit of tomato sauce, cilantro, served over rice.

Here's my best stupidly easy fish recipe, adapted from a fancier one. This will work with any white flaky fish. Https://www.epicurious.com/recipes/food ... ile-380597:

Thai spicy steamed fish
INGREDIENTS
8 large garlic cloves, crushed
2 tbs fine grated fresh ginger
1/4 C chopped cilantro stems plus cilantro leaves for garnish
2 tablespoon chopped green Thai chiles ( I use 2 red jalapenos)
1/4 C (or more) fresh lime juice
1/4 C Thai fish sauce (nam pla)
2 tablespoon sugar
Pinch of freshly ground white or black pepper
1 1/2 lb of fish, whole, fillets, whatever
1/4 C low-salt chicken broth (or not, or whatever you have)
1 lime, cut into thin rounds
Steamed jasmine rice

PREPARATION
In a small food processor puree garlic, cilantro stems, and chiles and a bit of the liquid until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; pulse in a mini-processor until as smooth as it's going to get.
Place fish in 9x12 glass dish, and cover with sauce, if you're using whole fish, slash it with parallel cuts and work the sauce into the cuts. Cover tightly with foil and place in 415 deg oven till fish is done, around 1/2 hr. Garnish with lime slices and cilantro leaves, serve with white rice. I sometimes slice zucchini 1/4 inch thick and just put it in the pan to steam with the fish.

A whole flounder. I'd leave the head on but then it won't fit in the pan. Seems like a lot of sauce, but you want plenty to spoon over the rice. I actually doubled the amount from the original recipe.

[Hastur]

Did you like it?

Its a great snack with beer.

That looks good. Would you all eat that with cheese or mustard?

Just as it is.

[heydaralon]

What you need to do is master the simple stir fry, which is the basis for Chinese, French, Italian, and several other cuisines. Garlic & onions mandatory, mushrooms, peppers, broccoli & zucchini are good too. Once you have that, you can add ginger & soy for Chinese, wine & herbs for Italian, butter & cream for French, etc. There's several names for the aromatic base, mirepoix, sofrito, don't know what the chinese call it.

Example from my kitchen:
Italian:Garlic, onions, zucchini, mushrooms, white wine, cannolli beans, 4 cheese pizza cheese, served over pasta.
Spanish: Garlic, onions, celery, zucchini, mushrooms, diced chorizo sausage, a bit of tomato sauce, cilantro, served over rice.

Here's my best stupidly easy fish recipe, adapted from a fancier one. This will work with any white flaky fish. Https://www.epicurious.com/recipes/food ... ile-380597:

Thai spicy steamed fish
INGREDIENTS
8 large garlic cloves, crushed
2 tbs fine grated fresh ginger
1/4 C chopped cilantro stems plus cilantro leaves for garnish
2 tablespoon chopped green Thai chiles ( I use 2 red jalapenos)
1/4 C (or more) fresh lime juice
1/4 C Thai fish sauce (nam pla)
2 tablespoon sugar
Pinch of freshly ground white or black pepper
1 1/2 lb of fish, whole, fillets, whatever
1/4 C low-salt chicken broth (or not, or whatever you have)
1 lime, cut into thin rounds
Steamed jasmine rice

PREPARATION
In a small food processor puree garlic, cilantro stems, and chiles and a bit of the liquid until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; pulse in a mini-processor until as smooth as it's going to get.
Place fish in 9x12 glass dish, and cover with sauce, if you're using whole fish, slash it with parallel cuts and work the sauce into the cuts. Cover tightly with foil and place in 415 deg oven till fish is done, around 1/2 hr. Garnish with lime slices and cilantro leaves, serve with white rice. I sometimes slice zucchini 1/4 inch thick and just put it in the pan to steam with the fish.

A whole flounder. I'd leave the head on but then it won't fit in the pan. Seems like a lot of sauce, but you want plenty to spoon over the rice. I actually doubled the amount from the original recipe.

Flounders are kosher? It seems like a great recipe (I like flounder and have had it before), but I thought you mentioned in one thread how you don't eat certain things. Maybe I am remembering wrong.