Recent content by wcothran

Whoa!!

The global fish spatula is one of my favorite kitchen tools. The steel is hard enough that you can use it for about anything. I actually pulled a turkey off the smoker with it last week. I think I’ve used it actually for fish maybe twice.

Fantastic!

I’ll usually heat oil up to smoking then cool down naturally. Then wipe it out with the kitchen towel. Repeat that a couple times and you’re good to go.

Wow that was quick

This is the move!

That aizu is sick. GLWS

Choil shot please

It depends for me. For soup I’m going raw. Everything else gets a light roast

Hit me Up if you decide to sell the Shig!

Check the US Foods Chefs store. They’ve got a couple decent sizes

Whooweee that’s nice!!

Yep, it's probably the eggplant variety. Seems like it comes out crispy but quickly loses that crispiness. I've tried cornstarch, etc. with the same results. Anyway, here's a link to a picture of the dish: imgres

Second the Tartine recommendation!

Anyone tried the dry fried eggplant dish at Szechuan places? I fail every time I try to recreate at home.