oh oops that should be a tsp

[QUOTE=supafrey;24827642]

For Valentines I made maki for a girl (eating with hands = awesome). Pure gaijin stuff but it was pretty good. Some flavour combinations: Salmon belly and dill. Shrimp, crab, cucumber and yellow mango. Shrimp, sprouts, avocado and crunchy fried garlic. A few others. The mango one was my favourite.

I'm glad u mentioned this. I used to be a seafood clerk.

Little known secret: when u look at a whole fillet of salmon, one side is thicker than the other. The other "thin" side should have white streaks running through it. This is the best, juiciest, most flavorful, most healthy part of the salmon. Same with tuna, hell any fish.

Most ppl reject this part b/c its thinner than the rest of the fillet, thus it throws off the cooking time. If you find a butcher that's willing , have him cut this whole thin part right down the fillet, and you won't be sorry. Even if you don't "like" salmon, the increased amount of omega -3 you'll get makes it worth it.

http://www.wired.com/epicenter/2011/...le+Feedfetcher

Google adds recipe searches

Shhhhhh don't tell people about salmon bellies. At my grocer they still sell them as "fish stock materials". nyuck nyuck nyuck.

You hit the jackpot bro....fish stock material bingo that's it! Will he sell you a whole salmon belly? Guy prob has no idea what he's giving you lol

Took towards the end of my time at whole foods to learn this about salmon and other large fish....even though it makes sense I just never thought about it.

wow that looks delish btw.....whats the starch? doesnt look like rice...

Ok heres a sandwich recipe (really just a list lol) but I first saw this at whole foods

Obv you should use all premium ingredients, and all to taste:

Focaccia bread
Turkey breast slices
avocado slices
crispy applewood bacon slices
fresh spinach
sundried tomato aioli

make sure you toast the focaccia bread
yum!

It's buckwheat kasha, a Russian staple. It's like a slightly drier grain, that I boil and then cover in butter and dill.

I sent a PM about this.

But also feel this thread deserves a bump anyway. We haven't made anything special lately that I haven't posted so I unfortunately don't have anything to add. We're making Roladin today but I already posted those pics in the past.

Here's some belly from the case I bought, trimmed of big pieces of fat, marinated and grilled with a Chinese style marinade: Pork Char Siu



Minced, mixed with shitakes, onion, green onion, cilantro, garlic, and reserved marinade, steamed in buns. Char siu bao.

Dear god those like little doughballs of joy

Jack,

Please link to and or provide method and recipe for how to make the bao/dough/etc.

Jack doin work ITT.

You're seriously getting salmon belly as "fish stock"? Let me know if you can get any fatty bluefin tuna belly marked as the same

Starter
2 teasp active dry yeast
1 C warm water
1/3 C sugar
1 1/2 C cake flour

Dough
1/2 teasp salt
1 tablesp rice vinegar
2 C cake flour, plus about 1/4 C for dusting (but I used the mixer and added it in)
1.5 tablesp baking powder
1 tablesp veg shortening

"starter"
Mix yeast with warm water and sugar, let sit 15 minutes
Mix in the cake flour, cover, wait an hour until mixture is nice and bubbly.

"dough"
Add salt and vinegar to starter mixture. Stir.
Add sifted remaining cake flour
Combine with wooden spoon.
Grease the stand mixer dough hook with shortening and knead for 5 minutes, adding the additional flour for dusting at once for a mixer or as needed by hand.

Cover, let rise in warm place for an hour until at least doubled in volume. At this point I added the baking powder and kneaded until it was incorporated - a tip I found surfing around the net for this recipe. Not sure if it's necessary but it worked. Some recipes call for adding the baking powder along with the sifted flour.

After kneading briefly, roll dough into snake and portion baos as desired. roll out with rolling pin or flatten by hand, fill and pinch.

After you've formed the baos, let them rest for half an hour before steaming.

This made 16 medium-large buns for me.

Well no sooner do i hear about salmon bellys that i see this when i get some salmon for my woman:


i'm searing so i cut the belly part off so i don't overcook it.



the belly cooked really quickly and was indeed the best bites of salmon i've ever had:

just wanted to say that i really really like" raymond blancs kitchen secrets" tv show.

Lamb liver and onions with farmer's sausage and a balsamic glaze.



New York strip with rosemary.

Jackindacrak, Supafrey, and the Dutch babies owning this thread.

I made an uni-lobster pasta this weekend. Turned out perfect. I would have liked a thinner noodle but Mrs. Nootka enjoys the wide ones (that's what she said!).



Someone asked about making pasta in a Kitchenaid. That's what I did and it's so much easier than making the well and kneading it by hand.

Wow - that looks amazing! uni in pasta. If you wouldn't mind, could you breakdown the recipe for us? (Also, where did you get your uni?)

How did you make your pasta in the Kitchenaid?

-Al

Only for you, Al!

I got the uni at Nijiya on Sawtelle. The Japanese markets downtown used to carry it too.

Pasta
7 oz (about 2 cups) all-purpose flour
2 large eggs
1/2 tsp olive oil

1. Beat all the ingredients with the flat paddle in the mixer until a ball forms. Start on lowest setting and increase as soon as combined.
2. Switch to the dough hook and beat on medium for 5 minutes.
3. Wrap the dough in plastic and let set for half hour.
4. Divide into thirds and run the first third through the pasta roller several times on setting one until it is smooth and resilient. Then run twice each through settings 2-4 in succession. At this point you should have a long sheet of pasta.
5. Dust both sides of sheet with flour and run it through the cutter for the desired shape.
6. Set the pasta out on a clean towel and repeat steps 4-5 with the rest of the dough.


Sauce

4 Tbsp butter
2 cloves garlic, minced
1/4 cup brandy
1/4 cup creme fraiche or heavy cream
minced zest and juice of 1 lemon
1 tray uni
parboiled lobster meat

1. Melt the butter over low heat and saute the garlic
2. Add brandy, turn to high heat and reduce by 1/2
3. Add creme fraiche, zest and lemon juice and combine over medium heat
4. Add half of uni and mash with potato masher into bottom of pan
5. Adjust seasoning. You may need more butter or lemon juice to increase amount of sauce. You can let it sit over low heat at this point while cooking the pasta.
6. Add lobster and remaining uni just before tossing with cooked pasta.

I bought two duck breasts despite never having worked with them before. The first one turned out okay, but it was obvious I was too impatient rendering out the fat and letting it rest properly. Here's attempt two.



Crispy!





Crispy duck breast with blueberry sauce and Gala apple "fries".

Nootka - thank you - it is much appreciated! Will definitely try to make this at some point.

As a recommendation, when I mentioned this recipe to a friend, she said:

That also sounds awesome!

-Al

Sounds great. I actually made this recipe after having it or something close to it another Batali place (Esca in NY).

I was thinking of substituting yuzu for the lemon. Doing a shiso pesto might work with that variation.

nice looking duck supa! i tried once recentlyish and i did what you did the first time, but for both breasts