Okay, let's mix it up in here. We haven't done this in years but it is time to talk about the best food there is. It could be what you make or a your Grandma's long lost recipe for home made cookies. It could be a restaurant that is local to your town that is a MUST VISIT for anyone in your area... I'll even share some of my personal recipes for mixed International Squisine.
This is to break conversation off from the main Group Buy thread because we may be spamming people who genuinely only want info about DRUMS!!!! lol But I was enjoying the conversation.
Now, can anyone help me find a good source for peeled Rock Shrimp that can be shipped to Florida? It's annoyingly time consuming to find for some reason. I did find a good source here in Florida for some nice Rock Shrimp in the shell. I order it and it is GREAT but I also want several pounds of ready to go rock shrimp out of the shell and everything. I am trying to recreate a roll that this place in LA called "Enshino" used to make until they were bought out and the new owner doesn't make that roll anymore but it was awesome. They called it "Spicey Baby Shrimp Roll" but it was really Rock Shrimp, not "baby" shrimp. A little soy paper around that and you've got a Pseudo-Japanese/American Snow Cone of Joy!
Okay, tell us about food in your area that rocks.
OT: Squids Cuisine
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- Sonic Reality Head Chef
- 8566 posts since 11 Mar, 2002 from Florida
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- Sonic Reality Head Chef
- Topic Starter
- 8566 posts since 11 Mar, 2002 from Florida
Bump. I made this for your culinary benefit. Do I need to kick it off with my Seafood Gumbo recipe?
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- KVRian
- 628 posts since 4 Mar, 2007
Without a doubt, the very best restaurant food I have ever had is:
VONGOLE CLAMS
served in one of those Italian restaurants in North Jersey.
Sometimes you might even see Tony Soprano in there.
Jim
VONGOLE CLAMS
served in one of those Italian restaurants in North Jersey.
Sometimes you might even see Tony Soprano in there.
Jim
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- Sonic Reality Head Chef
- Topic Starter
- 8566 posts since 11 Mar, 2002 from Florida
Do they have a good rack of LAMB?jkleban wrote:Without a doubt, the very best restaurant food I have ever had is:
VONGOLE CLAMS
served in one of those Italian restaurants in North Jersey.
Sometimes you might even see Tony Soprano in there.
Jim
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- KVRian
- 628 posts since 4 Mar, 2007
No... but better...
OSSO BUCCO
Jim
OSSO BUCCO
Jim
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- KVRian
- 1171 posts since 21 Feb, 2004
I should state that this is the best thing I make and possibly the best beef stew I've had:o (hope my mom doesn't see this)(I just remembered an old girlfriends mother used to make a Pakastani Beef Nahari that would make me cry it was soo good.)
Here is a simple but and hardy beef stew I'm honing I think i have a good thing going:
beef cheepo cuts outside round ect
can of whole tomatoes
2 carrots
2 parsnips
2 celery stalks
4 potatoes peeled
onions ,garlic
mushrooms
herbs:
2 bay leafs
thyme
basil
parsley
1 crushed chili pepper
black pepper
rosemary
beef stock 3 cubes
red wine of course
and a stew wouldn't be a stew without proper dumplings http://www.ochef.com/324.htm , I also add crushed garlic to the dough,makes them really tasty
It turns out really well, not sure about the herb combinations though , it just has a very pleasant full body broth nothing distinct (maybe too many herbs?, the wine definitely adds a lot of flavor and brings it all together though ,plus it aids in the cooking process
Here is a simple but and hardy beef stew I'm honing I think i have a good thing going:
beef cheepo cuts outside round ect
can of whole tomatoes
2 carrots
2 parsnips
2 celery stalks
4 potatoes peeled
onions ,garlic
mushrooms
herbs:
2 bay leafs
thyme
basil
parsley
1 crushed chili pepper
black pepper
rosemary
beef stock 3 cubes
red wine of course
and a stew wouldn't be a stew without proper dumplings http://www.ochef.com/324.htm , I also add crushed garlic to the dough,makes them really tasty
It turns out really well, not sure about the herb combinations though , it just has a very pleasant full body broth nothing distinct (maybe too many herbs?, the wine definitely adds a lot of flavor and brings it all together though ,plus it aids in the cooking process
Nobody's a nobody...
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- KVRist
- 33 posts since 2 Jan, 2010 from Australia
I was lucky enough to have this awesome dish cooked by my wife this evening.
Basically, it is a stir-fry with the following ingredients:
Diced Chicken (about half a kilo)
Snow peas
Shitake Mushrooms
Shredded Ginger
Bit of Oyster Sauce
Bit of Soy Sauce
Two teaspoons of sugar
1 teaspoon of Chicken Stock powder
Standard instructions, chuck the meat in with a bit of oil, get it cooked a bit then start chucking the other bits in. Taste as you go and adjust as necessary then serve on rice.
Fairly quick and easy and awesome (I love Ginger).
I am lucky though, my wife grew up in her families restaurant in Thailand and is one of the most brilliant inventors of dishes I have met. She has this great ability of cooking to a mental vision of what the food should taste like (if you can visualise taste?!?). Almost everyday is an awesome culinary experience.
Basically, it is a stir-fry with the following ingredients:
Diced Chicken (about half a kilo)
Snow peas
Shitake Mushrooms
Shredded Ginger
Bit of Oyster Sauce
Bit of Soy Sauce
Two teaspoons of sugar
1 teaspoon of Chicken Stock powder
Standard instructions, chuck the meat in with a bit of oil, get it cooked a bit then start chucking the other bits in. Taste as you go and adjust as necessary then serve on rice.
Fairly quick and easy and awesome (I love Ginger).
I am lucky though, my wife grew up in her families restaurant in Thailand and is one of the most brilliant inventors of dishes I have met. She has this great ability of cooking to a mental vision of what the food should taste like (if you can visualise taste?!?). Almost everyday is an awesome culinary experience.
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- KVRian
- 1171 posts since 21 Feb, 2004
Analyst69 wrote:I was lucky enough to have this awesome dish cooked by my wife this evening.
Basically, it is a stir-fry with the following ingredients:
Diced Chicken (about half a kilo)
Snow peas
Shitake Mushrooms
Shredded Ginger
Bit of Oyster Sauce
Bit of Soy Sauce
Two teaspoons of sugar
1 teaspoon of Chicken Stock powder
Standard instructions, chuck the meat in with a bit of oil, get it cooked a bit then start chucking the other bits in. Taste as you go and adjust as necessary then serve on rice.
Fairly quick and easy and awesome (I love Ginger).
I am lucky though, my wife grew up in her families restaurant in Thailand and is one of the most brilliant inventors of dishes I have met. She has this great ability of cooking to a mental vision of what the food should taste like (if you can visualise taste?!?). Almost everyday is an awesome culinary experience.
you are lucky that sounds great , I'm thinking that would be good with some cashews thrown in as well
Nobody's a nobody...
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Sandra Dohnert Sandra Dohnert https://www.kvraudio.com/forum/memberlist.php?mode=viewprofile&u=223254
- KVRer
- 2 posts since 7 Jan, 2010
Okay, tell us about food in your area that rocks.
Right here in SoFla my famous Asopao de Camarones!
Is a very powerful soup that more closely resembles a seafood paella.
Yummm...! Hope all is well Dave and much success on 2010!
Right here in SoFla my famous Asopao de Camarones!
Is a very powerful soup that more closely resembles a seafood paella.
Yummm...! Hope all is well Dave and much success on 2010!
Sandrasonik
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- Sonic Reality Head Chef
- Topic Starter
- 8566 posts since 11 Mar, 2002 from Florida
Sandra! Lol. I saw the post and did a double take. You missed where this thread even started from but you would have been impressed. We were discussing how I had tried Tacos Pastor for the first time recently and also this place in Mexico City called Califa that made the tortilla right in front of you and then the steak which is marinated overnight they don't even need to cut and it goes on top. A far cry from Taco Bell!
I'm getting Latinized you'll be happy to know.
Another thing, I was doing this gig with a girl named Carolina and she tells me one of her best pals is Ariana! Small world. So I thought of you guys.
Check this out: http://www.flickr.com/photos/sonicreali ... 262649019/
Have a great year yourself SD. You should stop by the office after NAMM. Yeah, it's that time of year.
Paella sounds good. I like it when there are langostinos in there... and mussels. I bet I could make a good Paella. Oddly enough I've never tried.
I can't believe you're on KVR. That is hilarious (and embarrassing... you don't even want to open the can of worms that is "Squids" here... an endless sea of rants about everything from music to fine dining to fending off impatient sound downloaders and everything in between).
I'm getting Latinized you'll be happy to know.
Another thing, I was doing this gig with a girl named Carolina and she tells me one of her best pals is Ariana! Small world. So I thought of you guys.
Check this out: http://www.flickr.com/photos/sonicreali ... 262649019/
Have a great year yourself SD. You should stop by the office after NAMM. Yeah, it's that time of year.
Paella sounds good. I like it when there are langostinos in there... and mussels. I bet I could make a good Paella. Oddly enough I've never tried.
I can't believe you're on KVR. That is hilarious (and embarrassing... you don't even want to open the can of worms that is "Squids" here... an endless sea of rants about everything from music to fine dining to fending off impatient sound downloaders and everything in between).
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- KVRAF
- 2217 posts since 15 Jul, 2003
was just in San Diego and had the best Mexican I've ever had
a place called Norte in Carlton aka Fidel's
by far the best bean burrito in chile verde sauce I've ever had
and less than $5 -- garden fresh peppers were steamed soft with skin off -- really excellent
Not there
But, in general, I was disappointed by the fish tacos in So Cal and I had such high expectations
a place called Norte in Carlton aka Fidel's
by far the best bean burrito in chile verde sauce I've ever had
and less than $5 -- garden fresh peppers were steamed soft with skin off -- really excellent
Not there
But, in general, I was disappointed by the fish tacos in So Cal and I had such high expectations
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Sandra Dohnert Sandra Dohnert https://www.kvraudio.com/forum/memberlist.php?mode=viewprofile&u=223254
- KVRer
- 2 posts since 7 Jan, 2010
Hey Dave,
Don't be embarrassed, I just joined and haven't had the chance to read all the good stuff yet, Ha!
Thanks for the photo, good times, especially during that trip.
Well, Tacos al carbon are very hard to come by, I tried them in Mexico City and they have no comparison. I've heard that the authentic way of cooking them is not legal here in the U.S. Must be for sanitation reasons but I must say, they are the best tacos I've ever had, dirty or not.
Enjoy NAMM. The time I went I hardly had a chance to walk it. Does it become repetitive after a while? Same ol' faces?
Well, if you're ever in the Delray Beach area, let me know. I think the email address is the same as always! We do have some business idea development pending from that trip actually! We must get that going! Say hi to your bro.
Don't be embarrassed, I just joined and haven't had the chance to read all the good stuff yet, Ha!
Thanks for the photo, good times, especially during that trip.
Well, Tacos al carbon are very hard to come by, I tried them in Mexico City and they have no comparison. I've heard that the authentic way of cooking them is not legal here in the U.S. Must be for sanitation reasons but I must say, they are the best tacos I've ever had, dirty or not.
Enjoy NAMM. The time I went I hardly had a chance to walk it. Does it become repetitive after a while? Same ol' faces?
Well, if you're ever in the Delray Beach area, let me know. I think the email address is the same as always! We do have some business idea development pending from that trip actually! We must get that going! Say hi to your bro.
Sandrasonik
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- Sonic Reality Head Chef
- Topic Starter
- 8566 posts since 11 Mar, 2002 from Florida
Dirty tacos are okay by me.
I think the same thing can be said about Cajun Gumbo. You don't necessarily need to know EVERYTHING that is in there. Plus the sneaker gives it a little extra flavor. A little kick!
Regarding reading any of my posts... good luck. You will give up quickly. You've just discovered a portal with 9 years of Squids blog tech talk psychobabble nonsensical sales pitches with sincere apologies mixed with updates on musical side projects!
Now you have to stop by the office after NAMM!
Oh NAMM... yeah a lot of familiar faces. I think I've been going to Winter NAMM for about 20 years. Wow. I always forget how old I actually am (a good tip - the key to anti-aging is denial).
I think the same thing can be said about Cajun Gumbo. You don't necessarily need to know EVERYTHING that is in there. Plus the sneaker gives it a little extra flavor. A little kick!
Regarding reading any of my posts... good luck. You will give up quickly. You've just discovered a portal with 9 years of Squids blog tech talk psychobabble nonsensical sales pitches with sincere apologies mixed with updates on musical side projects!
Now you have to stop by the office after NAMM!
Oh NAMM... yeah a lot of familiar faces. I think I've been going to Winter NAMM for about 20 years. Wow. I always forget how old I actually am (a good tip - the key to anti-aging is denial).
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Peter - IK Multimedia Peter - IK Multimedia https://www.kvraudio.com/forum/memberlist.php?mode=viewprofile&u=217907 - KVRAF
- 8141 posts since 20 Oct, 2009
What dish will you be making for those of us at NAMM? Best I can do is the microwave and small fridge I'm staring at right now. Maybe that just adds a degree of difficulty! I'll grab some ingredients, I haven't picked up beer yet but that's just a short walk, maybe that could be our special required/mystery ingredient and go from there?