USCHO Cooks: Open Your Mystery Basket.

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

No no, you misunderstood. Not THOSE kind of pasties. The "article of clothing" (although I hardly think the word clothing applies to pasties).

Ha, was not expecting that in the cooking thread. And yeah, those kind of pasties are nice.

 

[Proud2baLaker]

Re: USCHO Cooks: Open Your Mystery Basket.

Heard of fish cakes, but never had them. What fish do you use? I figure it would at least be cheaper than blue crab.

Also, in contrast to the recipe, pan frying in a combination of butter and oil seems to be better than 100% oil. The cakes get browner, and obviously the butter adds a richer flavor.

Catfish is what the original recipie calls for. But I have had salmon cakes too(not with this recipie though) Most mild white flesh fish works well. Walleye, striped bass (or hybird striped bass), any of the panfish would all work. I acutally use Silver Carp and Grass Carp quite a bit. Some of you may recognize Silver Carp as one of the Asian carps that is causing problems in the Mississippi and other rivers...the ones that jump into boats. Though both silvers and grass are boney they actually have a very mild, light white flesh. I simply bake the fish first and then pick the bones out as I flake it apart. There are some tricks to flilleting them and avoiding the bones I guess. We had an Asian carp cook off one day and I had fried carp, fish tacos, a fish chowder made with carp and someone cooked the carp and then used it in sushi rolls (it wasnt bad actually). Some chefs in Chicago made fish patties out of chopped asian carp and sold them as sliders at Taste of Chicago this past summer (or the one before maybe). People are weary at first because people think "carp=trash fish=bad taste" but most ended up liking them.

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

I thought as much.

People are weary at first because people think "carp=trash fish=bad taste" but most ended up liking them.

*nods*

As a kid, my dad told me all about the nastiness of carp (and bass), while dismissively saying, "The Germans think it's a delicacy". And this is a man who loves pike.

I would never use walleye or perch for what amounts to a fish burger. But bass would definitely work, I think.

 

[dxmnkd316]

Re: USCHO Cooks: Open Your Mystery Basket.

Ha, was not expecting that in the cooking thread. And yeah, those kind of pasties are nice.

Yeah, I thought about posting a picture of some *ahem* pasties in this thread to head off any confusion but figured that was NSFW and would probably result in some punishment.

 

[XYZ]

Re: USCHO Cooks: Open Your Mystery Basket.

http://www.foodnetwork.com/recipes/adam-gertler/vietnamese-lime-chicken-wings-recipe/index.html

This was recently on an episode of "The Best Thing I Ever Made" (http://www.foodnetwork.com/videos/grilled-vietnamese-lime-wings-video/101540.html) and I've been dying to try it.

I didn't have Kafir lime leaves (I added the zest and juice of one lime) and I'll tell you what, this thing was amazing. I think I'd make it with less bullion next time and up the lime content since it ended up a bit on the salty side. This was still a very tasty chicken recipe.

Made these earlier along with some bacon cheddar sliders on homemade garlic basil rolls. Fantastic and would definitely make again. Cut back on the bullion powder, a lot, and also reduced the oil down to about a tablespoon and added some butter in its place. Total fat content was still down relative to that half cup in the recipe -- not because I was worried about calories with something like this, but rather because it just isn't necessary. Some is for flavor, but there's a law of diminishing returns.

This is probably ingrained in me ever since working in numerous restaurants and pizza joints through high school and college, some of which had wings on the menu. In numerous instances, the wing sauce was comprised of 50% butter and 50% whatever else was in the specific sauce. Always thought it was bribing customers with fat and was wholly unnecessary since I'd much prefer to be able to taste the components of the sauce. Maneuvers such as that is probably why people think the crap places like Buffalo Wild Wings serves is so good.

 

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

I linked to it above, but you must've missed it: http://www.foodandwine.com/recipes/baltimore-style-crab-cakes

Only thing I changed based on the user comments was to add 1/2 tsp. of Old Bay to the saltine crumbs, which I made in the food processor to get them super fine.

Doh. Sorry

 

[Proud2baLaker]

Re: USCHO Cooks: Open Your Mystery Basket.

I thought as much.



*nods*

As a kid, my dad told me all about the nastiness of carp (and bass), while dismissively saying, "The Germans think it's a delicacy". And this is a man who loves pike.

I would never use walleye or perch for what amounts to a fish burger. But bass would definitely work, I think.

In some areas of the country there are people who think you would be crazy for using bass.

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

In some areas of the country there are people who think you would be crazy for using bass.

Yeah, my dad ate bass as a kid. Ever since adulthood, and one too many perch and walleye dinners , he thinks of it only as a sport fish. They are hella fun to catch, we've both had the fortune of catching/mounting a trophy one. My Master Angler patch is still lying around somewhere.

 

[Proud2baLaker]

Re: USCHO Cooks: Open Your Mystery Basket.

Yeah, my dad ate bass as a kid. Ever since adulthood, and one too many perch and walleye dinners , he thinks of it only as a sport fish. They are hella fun to catch, we've both had the fortune of catching/mounting a trophy one. My Master Angler patch is still lying around somewhere.

If I can fillet it, good chances I will eat it. Only thing that will stop my is size. I wont take a very large bass, walleye, pike catfish etc either because its good breeding stock or in the case of catfish, taste and texture of the meat (gets mushy and muddy tasting).

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

Only thing that will stop my is size. I wont take a very large bass, walleye, pike catfish etc either because its good breeding stock...

Interesting argument; perhaps I will release my next 6 lb. smallmouth (as if I've landed a six pounder since 1993).

 

[Proud2baLaker]

Re: USCHO Cooks: Open Your Mystery Basket.

Interesting argument; perhaps I will release my next 6 lb. smallmouth (as if I've landed a six pounder since 1993).

Bigger fish lay way more eggs and tend to have better fry survival rates though once they get to old the #of eggs and survival will go back down.
with walleye and bass I tend to go for like the 14-16 inchers. Same with trout. Might take a larger one occasionally (up to 20 say). Having a background in aquaculture (M.S. with most of my focus on food fish) you actually see that the food fish sized fish that are sold are mostly 1-2 lbs and rarely bigger. If it is a put and take fishery or if I am catching a hybrid (like a hybrid striped bass for example) I will take larger fish no problem since there is likely little if any reproduction. And like I say in a lot of cases those 1-2 lb fish tend to taste much better.

 

[dxmnkd316]

Re: USCHO Cooks: Open Your Mystery Basket.

Made these earlier along with some bacon cheddar sliders on homemade garlic basil rolls. Fantastic and would definitely make again. Cut back on the bullion powder, a lot, and also reduced the oil down to about a tablespoon and added some butter in its place. Total fat content was still down relative to that half cup in the recipe -- not because I was worried about calories with something like this, but rather because it just isn't necessary. Some is for flavor, but there's a law of diminishing returns.

This is probably ingrained in me ever since working in numerous restaurants and pizza joints through high school and college, some of which had wings on the menu. In numerous instances, the wing sauce was comprised of 50% butter and 50% whatever else was in the specific sauce. Always thought it was bribing customers with fat and was wholly unnecessary since I'd much prefer to be able to taste the components of the sauce. Maneuvers such as that is probably why people think the crap places like Buffalo Wild Wings serves is so good.

Did you use the Kafir lime leaves?

 

[XYZ]

Did you use the Kafir lime leaves?

Negative. I have used them before in other things but didn't feel like making an extra trip to get some on Saturday. Used the zest and juice of one lime instead.

 

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

Because I can't get enough: David Lebovitz' <a href="http://www.davidlebovitz.com/2005/08/long-live-the-k/">Kougin Amann</a> directions.

I have July 4th planned for my project.

 

[Timothy A]

Re: USCHO Cooks: Open Your Mystery Basket.

In some areas of the country there are people who think you would be crazy for using bass.

Smallmouth has a very firm texture and big flakes of meat, it kind of reminded me of cod or haddock. I actually prefer it to walleye. I have not had largemouth yet, but I'd like to try it sometime. The size limits in S WI make it hard to keep one that is of legal size. Pike are very yummy. When you fillet it, the Y bone area is pretty much a throw away area, but you can keep the meat that is full of the Y bones and pickle it. I did that last year and it was delicious.

 

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

More kougin amann porn: <a href="http://newyork.seriouseats.com/2013/02/sugar-rush-kouign-amann-at-bouchon-bakery.html">Bouchon Bakery</a>, <a href="http://newyork.seriouseats.com/2011/11/dominique-ansel-bakery-soho-pastry-chef-lunch-opening-review.html">Dominique Ansel bakery</a>, <a href="http://www.seattlemag.com/node/33921">La Reve in Seattle </a>, and <a href="http://www.bostonmagazine.com/2012/06/boston-pastry-bakery-flour-cafe/">Flour in Boston</a>

You can <a href="http://www.williams-sonoma.com/products/kouign-amann-pastry/">order them from Williams-Sonoma</a> (but I think I'd rather try my own).

holy cow, there's a <a href="http://www.vermontcreamery.com/maple-kouign-amann">MAPLE one</a>. I'm in love.

 

[Slap Shot]

Re: USCHO Cooks: Open Your Mystery Basket.

Largemouth isn't great to eat imho

 

[Proud2baLaker]

Re: USCHO Cooks: Open Your Mystery Basket.

Largemouth isn't great to eat imho

Smallmouth has a very firm texture and big flakes of meat, it kind of reminded me of cod or haddock. I actually prefer it to walleye. I have not had largemouth yet, but I'd like to try it sometime. The size limits in S WI make it hard to keep one that is of legal size. Pike are very yummy. When you fillet it, the Y bone area is pretty much a throw away area, but you can keep the meat that is full of the Y bones and pickle it. I did that last year and it was delicious.

Largemouth, smallmouth, bluegill, redear, crappie are all in the same family (centrarchids...the sunfishes) and to me it really shows in the fillet. They all have a similar quality and are quite good. Largemouth is actually quite good. When I was younger a friend and I would fish all night in his pond. By morning we would have kept a few of the bass we caught (usually 1-2 lbs) and take them up to the house where his dad filleted them and fried them. Had them along side eggs and hashbrowns. Amazing breakfast.

Last time I had pike, I cut it into chunks and made a great fish stew

Im a big fish nerd (BS in Fisheries Management...MS in zoology but all of my studies and research was in aquaculture). I could talk fish all day.

 

[Slap Shot]

Re: USCHO Cooks: Open Your Mystery Basket.

I enjoy all the others you named, but not largemouth. Perhaps I should give it another try.

 

[Proud2baLaker]

Re: USCHO Cooks: Open Your Mystery Basket.

I enjoy all the others you named, but not largemouth. Perhaps I should give it another try.

Fish is funny. Take it at the wrong time of year, the wrong place, sometimes even the wrong size and it can have a bad effect on the taste. I enjoy catfish for example. But if you take it from the wrong body of water, it may taste muddy if you will. Or in some cases, I have noticed that once they start to get say 5-7 lbs or bigger, the texture of the flesh seems off. I thought it was to soft and kind of mushy. Whereas the smaller 2-3 lbs fish seem to have a more firm texture.

May I ask how many times you had largemouth? What kind of size was it? How was it prepped?