« First World Problems... | Main

Food Thread: Raw Tuna? Better Than NYC Salsa!

I went to my local (and fantastic) fish store for a piece of tuna to grill, because it was a beautiful day that would soon melt into a gorgeous evening. Along with the excellent tuna steaks they had just cut, they had trimmed out a piece of the belly from the loin, and had put it in the display case for a few intrepid souls, one of whom was me!

I guess that is the equivalent of Wagyu beef, and it is every bit as rich. I ate it as sashimi...sliced thin and served with a bit of soy sauce and some Japanese horseradish. The fancy stuff at sushi restaurants is cut perfectly and often frozen for perfect texture. This was fresh, and surprisingly firm, but still absolutely delicious!

******
Cantaloupe outbreak declared over

The Centers for Disease Control and Prevention has declared that a Salmonella Newport outbreak traced to cantaloupe has ended. At least 70 people across 25 states were affected by the outbreak, although the actual number is likely much higher since many people don’t seek medical attention or testing specifically for Salmonella when they get sick. The outbreak was traced to cantaloupes imported from Guatemala by Ayco Farms Inc. of Pompano Beach, FL.

Maybe outsourcing food production isn't such a good idea? And maybe importing third world savages to do the processing in this country isn't such a good idea either.

Making manual labor farm work a career is a terrible idea for most people, but there is absolutely nothing wrong with doing it for a few years to make some money while you figure out what to do. And working in food processing plants could be a lot worse.

The paradigm shift in America from sneering at the trades and manual labor has already begun. I'll bet a combination of increased mechanization and the entry of young Americans into farm and food processing labor could solve our agricultural labor issues.

******
I had a nice correspondence with a lurker we will call, "JC." I sent him one of my favorite chicken stew recipes: Chicken Verde Stew with Hominy. And of course he made it better!

The store had a sale on turkey thighs so I went with that. Only later did I realize that the recipe called for skinless, boneless thighs. So I baked them 2/3rds until there was crispy skin. Then I removed the skin and chopped it. I put the thighs in the stew until I could pick the meat off and then served it with sour cream, cilantro and chopped crispy skin.

What a good idea!

By the way, if you do make the recipe, ignore the silliness about cooking "light." Use as much sour cream and fat and oil as your heart desires!

******

At first glance, that dish looks like a mess, but as I think about it, I find it more and more appealing. I think I will try it.

Even with his irritating lilt that I know irritates you as much as it does me.

******

That's a scampydog pizza being baked in his outdoor pizza oven. And that's scampy with a "y," not scampi with an "i," so there is no shrimp that I can see!

Thin crust with a heavy topping is not a beginner pizza, so don't try this at home until you have practiced a bit, otherwise you will be cleaning pizza topping out of your oven for a few weeks. And don't ask me how I know this.

******
Here's a fun video from Chuds BBQ for BBQ Duck With Dirty Rice. It's long and involved because he starts with the raw duck. And that's the interesting part. Look how big it is? I think it's a Muscovy duck, which are known for large breasts, but the one he butchered is a monster!

[Hat Tip: Scuba Dude]

******

Yes, that is an orange that has been harvested for its skin...specifically for stirred Manhattans (is there any other kind?). There is nothing special about that, except for my thought process as I removed the last bit for a twist: "Hmmm, I think I'll go get a pork butt so I don't waste all of that orange!"

Remember, I am a cheap bastard, so I am perfectly willing to spend $20 for a large chunk of pig just so that I don't waste part of a $1 orange.

Anyone else do that, or am I the only lunatic?

******
The garlic is doing well! I know all of you are worried, but it is tall and green and healthy! I even fertilized them! And if they survive the deer and squirrel apocalypse, and actually grow into something edible, I will be in garlic heaven! In case it doesn't, send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!