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Posts posted by Orik

  1. 43 minutes ago, mitchells said:

    Not Rosh Hashana but Yom Kippur, with Fairway gone we have to source smoked salmon to be delivered. Looks like Baldor sells Acme and Catsmo. Which should I get? 

    Both make a variety of products, but iirc baldor carries the Irish and Scottish from catsmo and just the ho hum supermarket product from acme 

  2. 2 hours ago, Seth Gordon said:

    Obviously I know they do in Japan, but that's just because of phonetic issues, everyone there knows it means Genghis Khan and also that gi is always hard while ji is soft. It's like if a japanese kissaten would open here and sell Coronbia Couhii, or those silly folks who write Hirekatsu because that's how Fillet Katsu is spelled in katakana, as if the average reader in English could pronounce the Hi or the Re or tell that it's not a katsu for hire.

  3. I use gloves and a mask while making these and still end up getting burns right where the gloves end.

    We got more of that great tuna and uni from Maine. This week (from tomorrow, too late today) I'm going to try and serve the spine as a scrape-your-own dish like they do in Izakaya. Maybe I'll be able to add the bone "marrow" as well.

    • Like 1
  4. That was our day off that was supposed to be Tuesday, after it was supposed to be last Tuesday. I'm happy to say we only spent some of it at the avenue a construction site. 

    Be careful with that hot sauce.

    • Like 1
  5. On 9/13/2020 at 11:11 PM, bloviatrix said:

    Have you sniffed that many vegans? How would you describe their aroma?

    A few. 

    Not surprisingly it's similar to the smell of natural food stores - grains, sprouted beans, and some fermentation products (tempeh, maybe). There's a place called Orchard Grocer (predictably on Orchard St.) that gives off a potent version of the archetypal odor whenever the door opens so if you don't want to go sniffing vegans in person you can just walk by there :) 

  6. The sorghum pic is back (thanks Ev!) 

    In terms of pests we only had one hornworm that went to town on a Jalapeño plant, but by now I know that a suspiciously trimmed plant means I'll keep staring at it until I see the monster hiding in plain sight. 

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  7. Unintentional gardening - sorghum - now that I've had it green I finally understand it, and in particular sorghum beer. Banana flavor as in beaujolais, nutty grain flavor, with a clear indication that it will develop off flavors unless immediately fermented, dried, or smoked, like wheat.



  8. I got those very nice fresh beans from Rick Bishop and this time I didn't make the mistake of leaving them in the fridge until they sprout and smell like vegans. They're really very good and I'm almost sure there's a tripa de bacalao dish with them coming to the menu later this week if he has them again...either that or I'll callos callos a la madrileña (de bacalao).

    And yes, lots of good stuff right now.


  9. 24 minutes ago, joethefoodie said:

    Chef # 2 is my pick. Otherwise, it's salsa verde.

    Does bagna cauda keep?

    I think if you use confit garlic it should because there's no source of water content to cause spoilage.

    Btw similar to pesto vs salsa verde - in Japan, bagna cauda is very popular and contains garlic, mayo, sometimes white miso, sometimes heavy cream, sometimes anchovy, sometimes bonito flakes, and olive oil. 


    @voyager - agreed.

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