The Lounge's Food Blog - Page 43 - The Lounge Discussion and Review on Literature, Arts, Culture

livin: Where are you from? I havent seen duck eggs around, but I can get most stuff if I care to pay for it here.

I would like to avoid bacon, firstly Im getting a bit heavy for my weightclass, and secondly bacon isnt a very standardized product.

amoeba: looks good, why not just kill the lobster with a knife? It should be the same experience.

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02-26-2010 , 12:21 PM

#1053

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

well, the lobster is dead but it still has muscle contractions.

I picked eggs because I wanted to pick a protein but didn't want to go with a seafood since availability is going to be an issue. I felt there was the same issue with meat in terms of variation in quality. Also I didn't want to pick a high end ingredient.

I feel that eggs are very versatile and you can come up with lots of different textures and tastes based on technique. a soft poached egg tastes very different from say a frittata for example. I limited it to poultry eggs because I didn't want any dishes where it was just something with a big dallop of caviar or something like that.

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02-26-2010 , 12:27 PM

#1054

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Quote:

Originally Posted by livinitup0

might be..never had it.
Isnt that quite expensive though? like on the line of truffles? maybe im confusing it with something else.

nah, its not that expensive, maybe the same cost as say ****aki mushrooms but you are never using a whole lot and mostly you buy it dry so its not that costly.

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02-26-2010 , 12:46 PM

#1055

kioshk

Nixonian

Join Date: Oct 2006 Posts: 92,828

Quote:

Originally Posted by amoeba

if they are small, kind of clover like, and crunchy, I'm going to guess its wood ear fungus which is completely edible.

That sounds like it, and the texture seems very fungus-like. Thanks amoeba.

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02-26-2010 , 12:57 PM

#1056

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by amoeba

I dont mind eggs... i just thought having a mod pick would be easier because they could update the OP in the thread. i'll be honest... eggs would be tough....not to cook or anything...but to make it look pretty. I have a couple ideas though.

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02-26-2010 , 02:11 PM

#1057

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Eggs is fine by me. We can limit to chicken eggs if desired?

I love eating Japanese food, anyways some pictures from dining out both today and last week. This is the first time I've had live lobster sashimi and I was impressed with the flavor. I was surprised by how long the head still moved while removed from the body (like 10 15 minutes) and the lobster tail meat quivered when salt was applied on top even well after removing from shell and shocking in ice water. The meat is truly succulent, sweet and super clean and taste of the best amaebi (sweet shrimp) without any unpleasant aftertaste.

?

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02-26-2010 , 02:28 PM

#1058

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

its live at the moment of cutting and because it moves afterwards as if alive but I'm pretty sure its dead.

I mean its head was cut off and sitting on the plate for like 10 15 minutes (the antenna still moved some after this ).

The tail meat is completely removed with no link to the brain, shocked in ice water for like 5 to 6 minutes. After that it was sliced up and at the 10 minute mark after removal of link to brain, the tail meat slices still moved when salt was applied to it.

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02-26-2010 , 03:07 PM

#1059

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

I think the moving you're talking about has something to do with rigamortis (sp?) of the muscle tissues setting in.

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02-26-2010 , 04:08 PM

#1060

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by livinitup0

I think the moving you're talking about has something to do with rigamortis (sp?) of the muscle tissues setting in.

Nah. Putting salt on the muscle of a recently deceased animal can simulate an action potential that would stimulate muscle contraction. I mean, just because the head is cut off, the muscle cells in the tail are still largely intact. They won't get much more oxygen, but humans can survive even 6 minutes without oxygen.

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02-26-2010 , 04:16 PM

#1061

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Ok, sry for the nitpicking, lobster obv dead, but still nerves + muscle stuff in play.

Can someone link me to the old Iron chef 2p2 style rules? I asume we use the old ones, but Im bad at searching 2p2. And another thing, didnt they already do eggs ones?

And if someone can find all the old ones it would be sweet.

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02-27-2010 , 04:37 AM

#1062

thesilkworm

old hand

Join Date: May 2006 Posts: 1,747

Cranberry
Cabbage
Sweet potato
Bacon

Rice
Beef
Avocado
Ricotta
Garlic
Catfish
Radish
Duck
Asparagus
Chili peppers

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02-27-2010 , 07:39 AM

#1063

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Quote:

Originally Posted by thesilkworm

Cranberry
Cabbage
Sweet potato
Bacon

Rice
Beef
Avocado
Ricotta
Garlic
Catfish
Radish
Duck
Asparagus
Chili peppers

Thank you!

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02-27-2010 , 09:11 AM

#1064

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

After going through all of the links.

Who is Mrs Utah?

And does anyone have the the pics of the contributions of "Analyst"? His doesnt show up, probably expired or something.

Im doing avocado penna cotta with salmon tartar soon, looked super good.

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02-27-2010 , 10:16 AM

#1065

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

dammit someone tell the purveryors in pikes market that truffle season still has another month left....dammit!

cookie im going to pm you and some mods later abou this whole thing before i make the OP. Do you have any reccomendations on what mod you'd like to pick the ingredient? I still think having it as a surprise would be fun. I know these guys will put our culinary abilities to the test

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02-27-2010 , 11:12 AM

#1066

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

The only thing is that 1-2 weeks is a bit short time for me. I would prefer a month from when the ingridient is announced, both for more participant, and because I like to think about stuff for several days, and I might have some stuff coming up.

If 2 weeks is decided as timelimit I will obv still be in.

I dont care much what mod you choose, probably cant name more than 5 mods without looking them up. Just dont choose someone who is going to pick something ******ed :-)

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02-27-2010 , 11:27 AM

#1067

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by cookie

no problem man... we can do a month if you need to. It'll give me time to save up for some good stuff

I'll probably PM katy, DB and Wookie. If i ask really nice and help get some more traffic to the lounge they may do a custom title thing for the winner...we'll see

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02-27-2010 , 07:45 PM

#1068

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Random stuff:

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02-28-2010 , 04:50 PM

#1069

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Played around with some sugar tonight. Spun sugar / Angel's Hair:

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02-28-2010 , 06:56 PM

#1070

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Quote:

Originally Posted by cookie

The finished stock:

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02-28-2010 , 09:48 PM

#1071

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Nice fish stock Cookie!
I know you are in Denmark and the flavors are rather foreign to the Scandinavia palate, but since the world is flat these days, do you ever play around with crayfish or shrimp etouffee?

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02-28-2010 , 10:38 PM

#1072

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

I had to google etouffee, so thats a no. Looks good though.

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03-02-2010 , 04:24 AM

#1073

ohead

Carpal \'Tunnel

Join Date: Jun 2004 Posts: 6,136

this isnt really cooking but I should eat this breakfast every day.

2 baguettes with tomato,cucumber,red onion,mozarella, smoked ham, salt & peppar over and some olive oil drizzled over it all.

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03-02-2010 , 06:07 AM

#1074

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

Quote:

Originally Posted by ohead

this isnt really cooking but I should eat this breakfast every day.

2 baguettes with tomato,cucumber,red onion,mozarella, smoked ham, salt & peppar over and some olive oil drizzled over it all.

Oh yeah.

I think I might sub chevre or boursin, and maybe swap the ham for smoked salmon, but yes, this is assuredly a perfect breakfast.