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Post by inger on Apr 3, 2022 21:42:42 GMT -5
Make myself some nice shrimp tonight from frozen shrimp. Typically, I’ve struggled to enjoy it from frozen, but tonight I thawed them under cold water, the sautéed them in butter and garlic salt with Old Bay seasoning (a Chesapeake Bay “thing”).
Then, in the oven at 350 for 15 minutes. They were surprisingly good…
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Post by rizzuto on Apr 3, 2022 21:54:07 GMT -5
Make myself some nice shrimp tonight from frozen shrimp. Typically, I’ve struggled to enjoy it from frozen, but tonight I thawed them under cold water, the sautéed them in butter and garlic salt with Old Bay seasoning (a Chesapeake Bay “thing”). Then, in the oven at 350 for 15 minutes. They were surprisingly good… The shrimp were likely cooked through after you sauteed them. Once they turn color all the way around, done. I tried Old Bay Seasoning once in a recipe. I threw it away after tasting it. I suspect if one grows up with a certain spice, it's palatable. |
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Post by rizzuto on Apr 3, 2022 21:57:39 GMT -5
You are always welcome to come along, Desousa! I understand the sentiment regarding travel. So many people rush to see as many "sites" as humanly possible in a finite amount of time, forgetting to relax, recharge, and relish the change of atmosphere and culture, while enjoying the comfortable company of others. On vacations and trips, I remember banter and conversation most of all, and while I love old buildings and history, I can O.D. on architecture after a while. A cosy spot in the shade, a nice breeze, a view of people ambling by, good food and friends - beats the hell out of trains, planes, automobiles, taxis, Ubers, and speed walking to the next tourist spot before closing time. My ambition is always to return My father was a "let's hurry up and go, so we can come back type." It takes the life right out of the experience for me.[/quot What few trips I took as a kid were rush-rush. I told Ruthie that I now want to drive at a leisurely pace, and limit the time on the road from mid morning after breakfast. Once we stop for dinner, it’s all over for the day. Some days we cover 300 miles, some 700. If I feel like it, I drive. If I don’t we stop. And we definitely can stop if she or I see a sign for something that piques our interest. A motel room extra is better than a heart attack any day… That's exactly how I prefer to travel by automobile - by feel and being rested for the next day. Once night falls, the scenery disappears, so might as well have a nice meal and put your feet up. |
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Post by inger on Apr 3, 2022 22:06:13 GMT -5
Make myself some nice shrimp tonight from frozen shrimp. Typically, I’ve struggled to enjoy it from frozen, but tonight I thawed them under cold water, the sautéed them in butter and garlic salt with Old Bay seasoning (a Chesapeake Bay “thing”). Then, in the oven at 350 for 15 minutes. They were surprisingly good… The shrimp were likely cooked through after you sauteed them. Once they turn color all the way around, done. I tried Old Bay Seasoning once in a recipe. I threw it away after tasting it. I suspect if one grows up with a certain spice, it's palatable. Yes. I agree they were cooked. They cooked before they were frozen. I was simply wanting to assure they were hot. They were still juicy as well, so no real harm done. I got the cooking instructions from a girl I went to high school with. She delivered the instructions explicitly. And since she lives on the Gulf and on the Florida panhandle, I figured she knew what she was talking about. (Not to mention growing up on the Chesapeake Bay, like me and traveling extensively before settling with her military hubby). I texted her and told her they came out really good. She replied that she had never cooked them that way, but was going to try it tomorrow… 😂 |
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Post by inger on Apr 3, 2022 22:08:53 GMT -5
BTW: The real usage for Old Bay is on crabs. I also enjoy a good shrimp scampi, and what passes for blackened Cajun shrimp up here. I’m not as married to old bay seasoning as many from the mid-Atlantic…
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Post by rizzuto on Apr 3, 2022 22:19:29 GMT -5
BTW: The real usage for Old Bay is on crabs. I also enjoy a good shrimp scampi, and what passes for blackened Cajun shrimp up here. I’m not as married to old bay seasoning as many from the mid-Atlantic… I recall it being heavy with celery seed? Something was overpowering along with the saltiness. |
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Post by inger on Apr 3, 2022 22:29:27 GMT -5
BTW: The real usage for Old Bay is on crabs. I also enjoy a good shrimp scampi, and what passes for blackened Cajun shrimp up here. I’m not as married to old bay seasoning as many from the mid-Atlantic… I recall it being heavy with celery seed? Something was overpowering along with the saltiness. I’m not sure what’s in there TBH. Ours was a bit old, and had almost no flavor tonight, but that didn’t change my enjoyment of the shrimp. I may not even replace it. Ruthie doesn’t like seafood and wanted some spinach dish tonight, so I told her to go ahead with it. That was why I had bought shrimp. I could make it for myself since she doesn’t care for it… |
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Post by domeplease on Apr 5, 2022 14:01:05 GMT -5
LOVE THE IS FEAST FOR THE MASTERS:
Hideki Matsuyama created the greatest Masters dinner menu of all time.
Every year I look at these menus and there’s a lot you can learn about a person and their tastes from their choices. Sometimes it’s a simple meal, clearly showing someone who doesn’t really care about food, other times it’s a love letter to where they were born, and sometimes it’s a faux-fancy meal that’s soulless in every way, clearly chosen by someone just picking the most expensive items.
Matsuyama’s is a testament to someone who understands flavor, food, and providence. Obviously it goes without saying that every course gets an A+. As a husky foodie, there is almost nothing I would change — but let’s break this down and get hungry together.
Appetizers
Assorted sushi, sashimi, nigiri
My only note here is that I’m really curious who is prepping the sushi. I would be genuinely interested to see if they’re bringing in a dedicated sushi staff for this course, or just letting the house chefs prepare it.
This is a banquet, so I’m not expecting a three Michelin Star sushi experience — but it would be interesting to see how they plan to prep this one. Other than that, perfect.
Yakitori skewers
This is really thoughtful. Matsuyama knows that not everyone in attendance will care for sushi, despite it one of the greatest dishes in the world, I do really like that he picked something familiar like “chicken on a skewer” to serve for people who have a mental block with raw fish.
Entrees
Miso glazed black cod with a dashi broth
Yes. Yes, yes, yes, yes, yes, yes.
Every year we see a fish offering at The Masters dinner, but nothing is so well considered as this dish. I have very strong feelings about cod, as it’s my favorite fish. I think everyone should eat more cod.
When I see people always go to salmon or tilapia I know they like the idea of eating fish, but don’t really want to taste fish. That’s okay. Cod is the perfect all-around workhorse fish of the kitchen that’s extremely cheap, sustainable, and can pretty much stand up to any preparation. It has a firm, meaty texture that flakes away — making it ideal for everything from a fish stew, to battered and fried, and even a delicate poach. Seriously, eat more cod.
Now, we get to the pairing. A miso glaze imparts some much-needed flavor, because cod is a very delicate tasting fish. Adding dashi is just an umami bomb to send this dish over the top and round it out, and it’s such a beautiful addition to this dish.
A5 Wagyu ribeye, mixed mushrooms and vegetables, sansho daikon ponzu
My goodness, what a dish this is. Matsuyama is serving his guests the greatest steak in the world, and showing it off in the best possible way.
Yes, I know technically Kobe Beef is considered of a higher quality — but you can’t eat a Kobe steak unless you’re a monster. Its fat content is just too high, and is typically enjoyed in several small slices, because the richness is out of control.
The A5 Wagyu ribeye is a perfectly marbled steak that will literally melt in your mouth if seared correctly. If I hear of anyone ordering this medium-well or well done I will personally walk to Augusta and start a fight.
Normally I’m a proponent of “eat food how you like it,” and I’m not a steak snob (even if I think you’re wrong for going above medium).
That said, if you ask them to cook the hell out of a piece of A5 Wagyu then it’s simply disrespectful to the farmer who raised the animal, the cow that gave its life, and the chef who takes pleasure in cooking a steak of this quality, only to see you ruin it.
Mushrooms and vegetables are a perfectly fine accompaniment. I actually like that there’s no mention of a starch here, because the steak itself is rich enough you don’t really need a big creamy side like a potato puree.
The sansho daikon ponzu is the sauce here, and it’s a great addition. The acid from the citrus in the ponzu will help balance out the fat of the steak. Sansho pepper will bring a bit of brightness and heat. The grated daikon is really a textural component and allows the sauce to adhere to the beef a little better.
Dessert
Japanese strawberry shortcake
No notes. This is a brilliant end to a rich, bold meal. It shows restraint, balance, and a light, familiar finish to a meal brimming with flavors that might test some of the pallets in the room.
Final Grade: A+
It’s the best Masters dinner ever, hands down. It’s impossible to find something wrong with this unless you’re really nitpicking. Bravo, Hideki Matsuyama. I’m jealous I wasn’t invited to eat this ... guess I have to learn how to play golf, or something.
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Post by pippsheadache on Apr 5, 2022 16:29:56 GMT -5
It's a pretty accessible dinner for non-Japanese attendees. Anyone who would not like Wagyu beef simply doesn't like beef. And the chicken skewers are easy for most people.
I would expect that most of these golfers have been exposed to a wide range of food during their careers. Sushi and sashimi have been pretty much commonplace anywhere in the world for at least 25 years. It's a nice dinner, but not terribly exotic.
I disagree with the author on cod. I love fish, but cod is nowhere near my top ten. To me it's dull, like haddock. Of course in the right hands almost anything can be turned into a masterpiece. Cod in the form of bacalau (sp?) is one of the national dishes of Portugal and is one of the few foods (haggis, menudo and vegemite are others) that I can't eat.
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Post by inger on Apr 5, 2022 17:14:25 GMT -5
It's a pretty accessible dinner for non-Japanese attendees. Anyone who would not like Wagyu beef simply doesn't like beef. And the chicken skewers are easy for most people. I would expect that most of these golfers have been exposed to a wide range of food during their careers. Sushi and sashimi have been pretty much commonplace anywhere in the world for at least 25 years. It's a nice dinner, but not terribly exotic. I disagree with the author on cod. I love fish, but cod is nowhere near my top ten. To me it's dull, like haddock. Of course in the right hands almost anything can be turned into a masterpiece. Cod in the form of bacalau (sp?) is one of the national dishes of Portugal and is one of the few foods (haggis, menudo and vegemite are others) that I can't eat. The only seafood Ruth will eat is tuna fish (must be white albacore) and Cod. I did get her to try shrimp once and she said it wasn’t bad. But it’s still not on her list of entrees… |
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Post by rizzuto on Apr 5, 2022 19:08:40 GMT -5
It's a pretty accessible dinner for non-Japanese attendees. Anyone who would not like Wagyu beef simply doesn't like beef. And the chicken skewers are easy for most people. I would expect that most of these golfers have been exposed to a wide range of food during their careers. Sushi and sashimi have been pretty much commonplace anywhere in the world for at least 25 years. It's a nice dinner, but not terribly exotic. I disagree with the author on cod. I love fish, but cod is nowhere near my top ten. To me it's dull, like haddock. Of course in the right hands almost anything can be turned into a masterpiece. Cod in the form of bacalau (sp?) is one of the national dishes of Portugal and is one of the few foods (haggis, menudo and vegemite are others) that I can't eat. Portugal is not known for their haute cuisine. Salt cod - I don't know how to spell it either - I have never tried and am really in no great hurry to do so. Menudo is wonderful on a cold day. Though I have never had haggis, cajuns have their own version called chaudin (pronounced "show-danh") which I recommend: From Chef John Folse: COMMENT: Just about every culture has found some interesting method of stuffing the stomach of a butchered animal. Possibly none is more famous than the haggis of Scotland, but having eaten both haggis and chaudin, I’ll take chaudin any day! INGREDIENTS: 1 medium size chaudin (pork stomach) 2 quarts cold water 4 tbsps soda 1/2 cup vinegar 1/2 cup butter 1 cup chopped onions 1/2 cup chopped celery 1/4 cup diced red bell pepper 1/4 cup diced garlic 1/2 cup sliced mushrooms 1/2 cup ground andouille sausage 1/2 pound ground beef 3 pounds ground pork 1 cup seasoned Italian bread crumbs 2 eggs 1/2 cup chopped green onions 1/2 cup chopped parsley Salt and cracked black pepper to taste 1/2 cup vegetable oil 2 small sliced onions 1 cup diced celery 1/2 cup chopped bell pepper 1/4 cup diced garlic 2 cups sliced mushrooms 3 cups chicken stock Salt and cayenne pepper to taste METHOD: Have your butcher clean one chaudin properly for you. Place chaudin in a large bowl with water, soda and vinegar. Allow to set for 1 hour. In a heavy-bottomed sauté pan, heat butter over medium high heat. Add onions, celery, bell pepper, garlic, mushrooms and andouille and sauté 3 to 5 minutes or until vegetables are wilted. Add ground beef and pork. Continue to cook until meat is well browned and separated, about 45 minutes. Once browned, add bread crumbs, eggs, green onions and parsley. Cook an additional 3 minutes and season to taste using salt and cracked black pepper. Remove from heat and set aside. Remove chaudin from soda water and rinse under tap 2 to 3 times. Using a large metal spoon, stuff chaudin with ground meat dressing until completely full. Secure open ends with toothpicks and heavy gauge twine. In a heavy-bottomed dutch oven, heat oil over medium high heat. Sauté onions, celery, bell pepper, garlic, carrots and mushrooms approximately 2 minutes or until vegetables are wilted. Add chaudin and brown well on all sides. Add chicken stock, bring to a low boil and reduce heat to simmer. Cover dutch oven and allow chaudin to cook approximately 1 hour turning occasionally. Season to taste using salt and cayenne pepper. Once cooked, slice into 1/2-inch slices and serve with natural sauce. |
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Post by pippsheadache on Apr 5, 2022 19:17:04 GMT -5
It's a pretty accessible dinner for non-Japanese attendees. Anyone who would not like Wagyu beef simply doesn't like beef. And the chicken skewers are easy for most people. I would expect that most of these golfers have been exposed to a wide range of food during their careers. Sushi and sashimi have been pretty much commonplace anywhere in the world for at least 25 years. It's a nice dinner, but not terribly exotic. I disagree with the author on cod. I love fish, but cod is nowhere near my top ten. To me it's dull, like haddock. Of course in the right hands almost anything can be turned into a masterpiece. Cod in the form of bacalau (sp?) is one of the national dishes of Portugal and is one of the few foods (haggis, menudo and vegemite are others) that I can't eat. Portugal is not known for their haute cuisine. Salt cod - I don't know how to spell it either - I have never tried and am really in no great hurry to do so. Menudo is wonderful on a cold day. Though I have never had haggis, cajuns have their own version called chaudin (pronounced "show-danh") which I recommend: From Chef John Folse: COMMENT: Just about every culture has found some interesting method of stuffing the stomach of a butchered animal. Possibly none is more famous than the haggis of Scotland, but having eaten both haggis and chaudin, I’ll take chaudin any day! INGREDIENTS: 1 medium size chaudin (pork stomach) 2 quarts cold water 4 tbsps soda 1/2 cup vinegar 1/2 cup butter 1 cup chopped onions 1/2 cup chopped celery 1/4 cup diced red bell pepper 1/4 cup diced garlic 1/2 cup sliced mushrooms 1/2 cup ground andouille sausage 1/2 pound ground beef 3 pounds ground pork 1 cup seasoned Italian bread crumbs 2 eggs 1/2 cup chopped green onions 1/2 cup chopped parsley Salt and cracked black pepper to taste 1/2 cup vegetable oil 2 small sliced onions 1 cup diced celery 1/2 cup chopped bell pepper 1/4 cup diced garlic 2 cups sliced mushrooms 3 cups chicken stock Salt and cayenne pepper to taste METHOD: Have your butcher clean one chaudin properly for you. Place chaudin in a large bowl with water, soda and vinegar. Allow to set for 1 hour. In a heavy-bottomed sauté pan, heat butter over medium high heat. Add onions, celery, bell pepper, garlic, mushrooms and andouille and sauté 3 to 5 minutes or until vegetables are wilted. Add ground beef and pork. Continue to cook until meat is well browned and separated, about 45 minutes. Once browned, add bread crumbs, eggs, green onions and parsley. Cook an additional 3 minutes and season to taste using salt and cracked black pepper. Remove from heat and set aside. Remove chaudin from soda water and rinse under tap 2 to 3 times. Using a large metal spoon, stuff chaudin with ground meat dressing until completely full. Secure open ends with toothpicks and heavy gauge twine. In a heavy-bottomed dutch oven, heat oil over medium high heat. Sauté onions, celery, bell pepper, garlic, carrots and mushrooms approximately 2 minutes or until vegetables are wilted. Add chaudin and brown well on all sides. Add chicken stock, bring to a low boil and reduce heat to simmer. Cover dutch oven and allow chaudin to cook approximately 1 hour turning occasionally. Season to taste using salt and cayenne pepper. Once cooked, slice into 1/2-inch slices and serve with natural sauce. You're right about Portugal's cuisine, Rizz. I actually think it's the worst in all of Europe. It's a beautiful country, so I don't care that much -- it's almost like visiting the Europe of the 1950s -- and it's out there minding its own business, not on the way to much of any place else unless you're on the way to Madeira. Still almost impossibly off the beaten path by Euro standards. Haggis is made of the same stuff used in bagpipes, so expectations should be low. The main difference is that it's harder to play "Amazing Grace" on a plate of haggis. Nice recipe for chaudin. If anything can make a stomach appetizing, that looks the closest of anything I've seen. |
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Post by domeplease on Apr 7, 2022 15:17:57 GMT -5
NOTE: I would only pay $150 for a Burger ONLY IF I got a BJ with it.
Braves to sell $151 burger at Truist Park with option to buy World Series ring for $25,000
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Post by inger on Apr 7, 2022 20:44:53 GMT -5
NOTE: I would only pay $150 for a Burger ONLY IF I got a BJ with it.
Braves to sell $151 burger at Truist Park with option to buy World Series ring for $25,000
Hey Dome! Some guy with hairy shoulders and impetigo named Vito said he’s here with your burger order… |
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Post by domeplease on Apr 8, 2022 14:15:11 GMT -5
NOTE: I would only pay $150 for a Burger ONLY IF I got a BJ with it.
Braves to sell $151 burger at Truist Park with option to buy World Series ring for $25,000
Hey Dome! Some guy with hairy shoulders and impetigo named Vito said he’s here with your burger order… Give Him the Tommy Hawk Sign.
NOTE: for those of you living in NYC who have $$$:
The 11 New York City Bars Worth the Hustle to Get a Reservation
That sound you hear is the clinking of cocktail glasses.
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