"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-10-2006, 08:29 AM   #61
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I know a few people who went to Franklin Pierce.

I went to UMass for a couple years for Mechanical Engineering, but got impatient and accepted a job at the company I was working for part-time (to pay for my tuition/books). I'll be a grandpa starting back as a sophomore/junior at 24...

I haven't hit the Worcester restaurant scene much. Is there anything you would recommened? It's about a 45min-1hr drive from where I live (depending on traffic), but I plan on making a few flights there this upcoming year (only 10min or so by air) and would love to try some of your local favorites!
__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-10-2006, 08:38 AM   #62
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
We actually do not get into Worcester for dinner all that much as we are usually in the Framingham/Natick area for dinner more often than not, but there are a couple of places I can think of off the top of my head that we really enjoy.

The first is a Middle Eastern restaurant called El Basha. They have two locations, both in Worcester. The food is fantastic. We have never had a bad experience there.

The other is The Sole Proprietor. We have only been there once, but had an amazing time. We celebrated this past Valentines day there, although we celebrated a week after everyone else. The place gets very busy and the qait can be quite a while, but the bar is great so we had a few interesting drinks and did not mind the wait one bit. The food was outstanding as was the service. I keep saying I need to get back there and get some oysters for lunch one of these days, but so far I have not been back.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-10-2006, 08:55 AM   #63
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
El Basha looks good. Lamb Ka-Bobs sound awful good right now...
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-10-2006, 06:57 PM   #64
Cook
 
Join Date: Aug 2005
Posts: 61
I finally found a local fisherman in my area. He says he gets yellow fin tuna every friday fresh sushi grade. He is aware about the parasites, but he has been a fisherman for about 25 years and knows what the parasites look like. He only cuts the good parts of the tuna and salmon. He also recommended that after i purchase the tuna and salmon, that i put in the freezer (or the fridge?! i forget) for about 30 min. That further kills the bacteria. He is a really nice guy. The tuna is a bit expensive $21 a pound, but the salmon is about $14 a pound. However its not wild salmon, its some native alaskan salmon, i forgot which one. There is also this other fish place,..its called supreme lobster. I saw fresh tuna and salmon there. I asked him how fresh the tuna was, and he said it was pretty fresh. The tuna looked ok, but i am a bit hesitant purchasing over there. I dont get how when i see sushi chefs cut tuna, their tuna chunks/slices are so perfect in appearence and clean looking.

Here is the info of the places i mentioned:

The first place:
MCCOWANS SEAFOOD MARKET (the fisherman who told me to put tuna/salmon in freezer for 20-30min)
462 Park Boulevard
Glen Ellyn, IL 60137
630-469-0776

The second place (with the ok looking tuna)
SUPREME LOBSTER
220 E North Ave
Villa Park, IL 60181
630-834-3474
www.supremelobster.com

Anyone in the illinois area?
__________________
Buffwannabe is offline   Reply With Quote
Old 10-11-2006, 09:49 AM   #65
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I'd ask him to define "pretty fresh".

Remember to smell the fish. If it smells like "Fish" don't buy it. If it smells like a crisp cool ocean-breeze it's usually good quality. If it's packed in a foam tray and covered with plastic wrap skip it. I always ask for a fresh cut off the loin. If they are unwilling or don't have a whole loin to begin with I go somplace else.

Cooking takes practice, especially so called "simple" cooking like most of the Japanese cuisine. The less ingredients there are, the more important ingredient freshness and technique become. I must have spent three months and gone through 50lbs of rice 4 or 5 years ago trying to make a good batch of sushi.

I also stand corrected. There is a good use for pre-frozen tuna... new cooks to Japanese cuisine! Eat rice for a week and use the money you save to buy a crapload of nasty frozen tuna loin. Get a good book (or look up techniques on the net) and practice your slicing skills! Be sure to feed the cats and dogs in your neighborhood with the nasty fish.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-11-2006, 10:43 AM   #66
Cook
 
Join Date: Aug 2005
Posts: 61
I did buy a book called "sushi for wimps"
__________________
Buffwannabe is offline   Reply With Quote
Old 10-11-2006, 02:00 PM   #67
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Here are my three Japanese cuisine bibles...

1. Japanese Cooking: A Simple Art by Shizuo Tsuji
The foundations. Read it cover to cover!

2. Sushi: Taste and Technique by Kimiko Barber & Hiroki Takemura
Sushi foundations with amazing photography.

3. D.K.'s Sushi Chronicles from Hawaii by Dave Kodama
Contemporary East/West Japanese Cuisine.

I still have to really work at properly fileting a whole large fish. I order whole Haddock quite often for stock and filets (I use the heads and spine for stock). It's dirt cheap ($3-$4/lb or so) and provides excellent practice.

Good Luck!
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-11-2006, 02:08 PM   #68
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
The big thing with Japanese food is ingredient quality. Eat fresh whenever possible, or preserved via salt when not. Once you develop some skills and don't limit yourself just to "Tuna or Salmon" it's incredibly easy to eat fresh every day. Whenever I cook I almost always look for whats on sale and is fresh, and then plan my menu around that (as opposed to coming up with what I want to eat at home, and then paying an arm and a leg at the market). I start with the grocer's flyer in my Friday paper. It has sale items for the upcoming week. My local market is on the way home from work, so I usually stop everyday and get fresh vegetables and meats. This is a common practice for food-lovers of almost every cuisine on earth. Once you get in the habit it actually takes no more time than spending a couple hours at the grocery store getting massive carts of food, hours repackaging/freezing stuff, thawing, etc. Just eat whats fresh and on sale - usually seasonal items that the store gets too much of at dirt cheap prices.

For example, this week whole chickens were on sale for $0.59/lb. I bought five 4lb birds for less than $12. This week I'm trying out a bunch of chicken recipes and making some brown chicken stock. You get the idea.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-11-2006, 02:26 PM   #69
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Quote:
Originally Posted by Nicholas Mosher
2. Sushi: Taste and Technique by Kimiko Barber & Hiroki Takemura
excellent book and a great value!!! pictures are beautiful too.
__________________
Seven S is offline   Reply With Quote
Old 10-12-2006, 11:41 AM   #70
Cook
 
Join Date: Aug 2005
Posts: 61
So after u buy the salmon and tuna, you are suppose to WASH it right? with water?
__________________

__________________
Buffwannabe is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.