Last night I made roasted peppers and onions, and threw it on some saffrom rice with green olives, and then did "baked" piccata, which was fucking awesome, and some prawns marinated in sesame ginger dressing, mixed with sriracha. All was awesome, and pretty easy.

Tonight, I am marinating fresh caught (never frozen) Halibut in the same piccata marinade - capers + juice, garlic, lemon juice, olive oil, cooking asparagus, and some plain old canned corn.

Emanating from the keyboard of a Southerner, the use of this term was jarring.

No shit, my pretentious radar just blew up.

Donald Link's Cookbook "Real Cajun" topped Thomas Keller & John Best for best American Cookbook for the Beard Awards. Beating Keller is pretty amazing.

Donald Link is the owner/chef at my favorite restaurant Cuchon.

So I instituted a strict regimen last week of bacon, more bacon, and oven conditioning. Everytime I got done I wiped it clean, then wiped on olive or peanut oil and baked it for an hour or so at like 300, then left it in there overnight to cool. Now everytime I use and clean it I leave it on the stovetop with a new coating of oil wiped on. It has already gotten MUCH better. Muuuuuuuch better.

Thanks all.

Sometimes I use warm water, but usually i just throw some kosher salt in the pan, then wad up some paper towel and rub it around until all the gunk is gone.

I had a chicken-skin club sandwich the other night and washed it down with a pappy van winkle 20 year bourbon. it was a good night.

... just chicken skin? No chicken meat?


edit: and Fu that sounds like a good idea. We've got a big ol thing of coarse salt that would be easy to scrub with.

I don't get it?

My biggest regret about Bloor's bachelor party is not being smart enough to know which way was which on Tchapitolous and missing this place. I am literally considering a trip this weekend just to eat there.

Mud Bugs?

That's not what prawns are - they are giant shrimp farmed in Thailand you buy a Costco.

Prawns is a British term for edible crustaceans, and now adopted by and used as a interchangeable term by gourmets and foodies who like to sound pretentious. Most AMERICANS call these edible crustaceans SHRIMP. I doubt your local Publix or Winn-Dixie was selling prawns.

to get scientific:


Shrimp (Caridea) typically have two pairs of claws, and the second segment of the abdomen overlaps the segments on either side. The abdomen shows a pronounced caridean bend.



Prawns (Dendrobanchiata), such as this Penaeus species, typically have three pairs of claws, and even-sized segments on the abdomen. There is no pronounced bend in the abdomen

i've always seen the words prawns and shrimp used pretty interchangeably around here. i do know that no one from north carolina seems to know what the word prawn means, though.

To tell the truth, I never considered that prawns was an "English" way of saying something. It said prawns on the package - I always thought they were a type of large shrimp.

If they were Rooooyl Reeeeddss o would have said so.

Sorry to have offended y'all authentic Southerners with my truth in packaging.

yeah, it was at this place in brookline.

american craft

The word "prawns" is British and they're the same thing as shrimp? News to me.

Hey, if y'all was eating them commonist-raised slope shrimp, call 'em as you see 'em. I've never had a prawn that didn't taste like mush, including the ones I ate in Malaysia last week that didn't have Diamond status frequent flyer mileage.

mmmmmmm tar chicken!

thats a little beyond blackened

I what is probably a recurring theme with shiv, he sauced too early and got burned.

Anticipating the following for dinner tonight:

Chef's Tasting Menu - Five courses

First
Scallop Sausage
dill pickle, sesame croutons,
pickled peppers, saffron nage

Second
Chicken thigh confit, spiced mustard,
honey gelee, baby greens

Third
Steak & Egg
poached farm egg, onion soubise,
crispy home fries, steak sauce

Fourth
Beer Cheese Fondue
beer foam, celery leaves,
house made pretzel, sea salt

Fifth
Apple Turn Over
sous vide apples, cider syrup,
puff pastry, spiked local cider