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Shad and shad roe


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#151 small h

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Posted 24 March 2019 - 10:29 PM

Could you could make something like tarako spaghetti with that?

 

I'm sure as hell going to try! I've got another piece salted and drying out in the fridge. And I'm growing cinnamon basil (it tastes nothing like cinnamon), which I think might be a good substitute for shiso.



#152 prasantrin

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Posted 25 March 2019 - 12:12 AM

I've never used shiso because I don't like it. Some crumbled or shredded nori is not bad, but I like the spaghetti just fine without anything else.

#153 Sneakeater

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Posted 25 March 2019 - 02:09 AM

Out of shad roe. Unsurprisingly.
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#154 joethefoodie

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Posted 25 March 2019 - 11:15 AM

 

 

Do we really need to eat stuff just because it's not available on a regular basis?

 

 

The rampocalypse would like a word with you.

 

 

 

 

This is my problem with flounder roe. It’s so bland I always end up wondering why I bothered.

I think we've been down this road before. I actually like delicately-flavored roe. I also like plain grits, and noodles with cottage cheese.

 

 

But cottage cheese has more sodium per ounce than almost any other cheese, so certainly not flavorless. The plain grits thing - hmmmm.

 

Re: The Rampocalpyse...

 

Ramps! Love 'em or... 



#155 Orik

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Posted 25 March 2019 - 12:39 PM

Are you sure about the sodium? Sounds unlikely
sandwiches that are large and filling and do not contain tuna or prawns

#156 joethefoodie

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Posted 25 March 2019 - 02:26 PM

Just looking at a main supermarket brand, there are 350 mg. of sodium per 4 oz. cottage cheese.

 

So yes, correctly there are more mg of sodium per gram of other cheeses, but to make noodles with cottage cheese, probably using a fair amount of cottage cheese, no?



#157 joethefoodie

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Posted 25 March 2019 - 02:32 PM

There's also low-sodium cottage cheese, which tastes like...

 

I was probably more thinking about how I gave up cottage cheese because of its sodium content - I used to like it with fruit, etc. , but eating 4- 6 oz. of it for serving was not good for me.

 

And it was early.



#158 voyager

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Posted 25 March 2019 - 03:12 PM

Just pulled a supermarket tub out of the fridge.   340mg sosium/1/2 cup.

 

Add flavorful topping, (yikes, Richard Nixon's catsup = 170mg sodium/tbs.) and it does lead to a salt bomb,     Since I don't enjoy sweet, I tend to reach for some savory addition.   LIke leftover stirfry.   Now THAT'S a hair curler!

 

I do, however, cling to se4veral dietary vices.    Like oatmeal for breakfast.   Salted before cooking in microwave and doused heavily with whipping cream.   Now THAT'S good!


It's not my circus,

not my monkeys.


#159 small h

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Posted 25 March 2019 - 06:23 PM

 

Re: The Rampocalpyse...

 

Ramps! Love 'em or... 

 

 

 

 

Do you still feel the same way, nearly a decade later? I complain (to myself) about "having" to buy ramps every spring. And then I buy them anyway. 



#160 Sneakeater

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Posted 25 March 2019 - 07:05 PM

Joe incidentally touches on the big advantage of RAMPS: they supply both the onion and the garlic flavor.
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#161 Rich

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Posted 25 March 2019 - 07:23 PM

"...Why ask if shad do it?
Waiter, bring me shad roe!..."



#162 Sneakeater

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Posted 25 March 2019 - 07:34 PM

Ummmmm

Do shad do it?


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#163 Rich

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Posted 25 March 2019 - 08:44 PM

But you asked.



#164 Josh Karpf

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Posted 26 March 2019 - 06:03 PM

Shad roe coda: pasta with John Dory roe (close to the Spaghetti con uova di San Pietro recipe from Giorgio Locatelli's Made in Sicily, maybe recommended above?) was the same story as my taramasalata: good texture but little flavor.

 

Probably just as well that it wasn't briny, since I just got my first-ever significant high blood pressure diagnosis yesterday.



#165 joethefoodie

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Posted 27 March 2019 - 12:24 PM

Probably just as well that it wasn't briny, since I just got my first-ever significant high blood pressure diagnosis yesterday.

With all that running? Oy.