Comments by sherishiqua
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Posted on November 17 at 2:23 p.m.
Have you eaten at the dim sum place on Airline, across from Olinde's? I've heard it is pretty good, but have not had the time to make it there myself.
Posted on November 16 at 3:30 p.m.
The closest thing to portugese or spanish anything would be Norjoe's in New Orleans, and the are a specialty grocer/wholesaler, probably the best bet locally for bacallao, or white anchovies. There is Lola's in NO, but in BR nothing really ethnic, outside of vietnamese and american franchise, and a few other small things thrown in.
Posted on November 13 at 4:19 p.m.
Like anything with food, someone will argue its is something different, but basically Tapas is hors d'oeuvres, or bar food to be eaten with sherry or apertifs. It can be small little appetizers, or can be eaten as a meal, kind of sort of like dim sum. There are things which are more authentic spanish tapas, but I would think anything that compliments whatever is being imbibed could fit into the definintion of tapas. As far as books, I can see the cover, but can not remember the title. The chef is spanish and the restaurant is in DC, I think....
Posted on October 29 at 9:02 a.m.
About the duck breast, was that supposed to read "medium at a maximum" instead of "medium at a minimum?"
On Chop shop
Posted on October 26 at 9:57 a.m.
I like oysters in the spring,early summer, before they spawn and are still nice and fatty, plumper. By this time of year, their honeymoon is over and they are trying to fatten up for the next session in the spring.
Posted on October 23 at 2:24 p.m.
Was there ever a municipal rail system, or streetcars in Baton Rouge?
Posted on October 3 at 11:30 a.m.
I lean towards the vinegary side, but like the acidity to have a subtle sweetness, equally balanced by heat. Fruit adds a nice sweet, as does cane syrup. Acid wise, depends upon the day, the mood. I usually start with Lemon juice or cane vinegar, but have recently gotten excited about cognac and banyul vinegars. It is cheating in a way, but its hard not to use a bit of ketchup.
Carmelized onions add a bit of depth and sweetness. Star anise is another good addition, for me anyway, but I love Anise flavored anything. It really works well with heat, almost countering it, leaving it still hot, but if the anise and heat are balanced right, you can eat something God aweful hot, and not be in too much pain, but then, thats what whole milk is for.
Turbo dog can make a good base for a sauce, reduce it down a little, and add the other goods, puree. It has a not really smoky, but smoky flavor, if that makes any sense. Turbodog is good for a marinade for braising, which makes me think about lamb shanks braised in turbo dog. Sorry, whole other topic....
Posted on October 2 at 11:24 a.m.
Another Prosecco use is mixed with Aperol, an Italian apertif, similiar to Campari.
Posted on October 2 at 11:19 a.m.
ABEC is one of the few places I have found that has a fairly decent poached egg. It was nice and runny, a rare find often times.
On Just hatched
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Posted on December 12 at 7:04 p.m.
Cheeks from any animal, fish, pig, beef, are always great. Try tongue. It is one of the most over looked muscles and it is sooooo cheap. Any cut that gets worked a lot, and is loaded with collagen can not help but be tasty.
On Cheeks Re-Vealed (Spatula Diaries)