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  1. #11
    Senior Member rockbox's Avatar
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    Good stuff Salty. I may have to try the recipe this weekend.
    "Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein

  2. #12
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    How hard was it for your questions and answers not to look like this:

    How much wine? I don't know..some! What temperature is the oven? Cranked! How much--Look, I don't know. I don't measure, I don't weigh, I just know what has to happen and I make it happen. The fine details you have to figure out for yourself. If you can't, well, I guess you'll have to come in and order it off the menu.


    Also, a box grater works fine for the potatoes. You won't get them as long, thin and "nest-like", but you can still fry em up like a potato pancake. Just try to keep the pancake thin so you can still wrap the fish.

    I have also box grated potatoes a little ahead of time, letting them get kinda starchy, and then packing them on top of a piece of salmon. Sear the taters and salmon, potato side down, flipping gently, and then finishing in the oven.
    Really, like I measure stuff. I have to admit I pulled some numbers out of my a$$ pretty quick. (My ovens go to 600 and stay there.)

    I'm not sure what that machine is called, we call it spiruli. I guess a take off on spiral slicer?

    Dude edited the fish cutting up part. I used the Masamoto gyuto.

  3. #13

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    Quote Originally Posted by Salty dog View Post
    Really, like I measure stuff. I have to admit I pulled some numbers out of my a$$ pretty quick. (My ovens go to 600 and stay there.)

    I'm not sure what that machine is called, we call it spiruli. I guess a take off on spiral slicer?

    Dude edited the fish cutting up part. I used the Masamoto gyuto.
    Yeah, at first when people would ask me similar questions it would take me awhile to think about what approximately the measurements would be, until I learned it was easier to lie outright and get sorta in the ballpark.

    I've never used one of those machines, I was adding the box grater info for the home users trying to replicate this. The strands you get out of your spiruli work better than the box grater.

    I saw a few knives briefly in the beginning. It is edited kinda odd. Wouldnt your rather have the shot of you cutting it rather starting the video with the fish slapping down on the bench? He could learn a thing or two from your youtube channel. Oh well.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #14
    Senior Member Salty dog's Avatar
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    That was a drop not a slap.

    I'm continually reminded normal people don't care about knives.

  5. #15
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    Quote Originally Posted by JohnnyChance View Post
    Yeah, at first when people would ask me similar questions it would take me awhile to think about what approximately the measurements would be, until I learned it was easier to lie outright and get sorta in the ballpark...
    My wife and friends don't ask anymore. Interestingly, my 3yr old daughter doesn't have a problem with not measuring and tasting stuff to figure out what it needs.

    On the "normal people don't care" topic: I'm having a few of my students over later this week for a wine-tasting/sharpening party. It seems some do care after all.

  6. #16
    Senior Member Salty dog's Avatar
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    Don't kid yourself.

  7. #17
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    Quote Originally Posted by Salty dog View Post
    Don't kid yourself.
    Nice try, killjoy. I'm gonna enjoy it, so there.

  8. #18
    Senior Member Salty dog's Avatar
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    go slow and don't do what I did. Yeah, that's right, I cut myself after professing not to cut yourself. I still chuckle about it.

  9. #19
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    Quote Originally Posted by Salty dog View Post
    go slow and don't do what I did. Yeah, that's right, I cut myself after professing not to cut yourself. I still chuckle about it.
    Haha! That's a good one. If it happens, at least I'll be able to say I wasn't the only one.

  10. #20
    Senior Member Tristan's Avatar
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    Quote Originally Posted by tk59 View Post
    My wife and friends don't ask anymore. Interestingly, my 3yr old daughter doesn't have a problem with not measuring and tasting stuff to figure out what it needs.
    Hmm, I guess there are two kinds of students. I would like to chime in from the other camp.

    I like getting things all figured out in numbers and steps. If I can't be told, I would be fine given the chance to watch and take notes and ask the chef to go slower if needed...

    It is only the 2nd or 3rd time I make a dish that I deviate slightly or significantly from the recipe - depending on my own decisions on where to take the taste. I am just built that way I guess in terms of learning. But I'm a home cook, so the hours of experience in the kitchen is approximately equal to the part time potato peeler you guys hire.

    I guess my angle is that it is respectful to replicate the intended recipe first before adjusting as an acknowledgement to the skill of the chef that just introduced the food to you.

    I hate it when I watch some cooking shows and the host creates "His" version of a dish that he just saw done by a local cook or hawker doing and then celebrates how good his version is. Sigh. You're doing it for the first time and making it up on the fly. The other guy has been refining his methods or creating that particular dish for goodness knows how long. I'm not saying the chef's version couldn't be better, but I find it a little off. Not sure if I'm getting my point across here.

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