4/25 Special: Ahi Tempura
- Thread starter ironchef
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If you have answers, please help by responding to the unanswered posts.
kitchenelf
Chef Extraordinaire
Now you're talkin' to me IC!!!!!!!!!!!!!!!!!!
I'm getting some great dinner ideas today!
I'm getting some great dinner ideas today!
buckytom
Chef Extraordinaire
yeah, me too.
(can you cut a big mac into 3 pieces, on a bias? and fan out the fries?
)
hey, where's mish. i'd bet she'd have a cool picture of something like that.
j/k, ic, that looks delicious. very neat spuds.
what does wakame taste like?
(can you cut a big mac into 3 pieces, on a bias? and fan out the fries?
)hey, where's mish. i'd bet she'd have a cool picture of something like that.
j/k, ic, that looks delicious. very neat spuds.
what does wakame taste like?
GB
Chief Eating Officer
Man does that look good. I'll take two.
Chef_Jimmy
Senior Cook
- Joined
- Nov 30, 2005
- Messages
- 294
Ironchef, i've used purple peruvian potatoes before, but they were never THAT purple, I would love to know where you got them, I'd love to get some for Friday for the fish special. The tuna looks great.
OP
OP
ironchef
Executive Chef
Chef Jimmy, look for purple yams. It's an off-shoot of the Okinawan and Peruvian purple sweet potatoes. It's common in Filipino cuisine where it is called "Ube". Check with your purveyors or you might want to try browsing or calling up any Asian markets in your area. If you know of any Filipino stores that sell produce that would be another place to try. If you know of any Filipino restaurant you could also try asking them.
BT, wakame is similar to alaria, another type of sea vegetable. It's the seaweed that you find in miso soup. It doesn't really have that strong of a flavor in the dish, but you can detect the taste on your tongue. It's not a flavor that stands out, rather a flavor that blends in with the fish.
BT, wakame is similar to alaria, another type of sea vegetable. It's the seaweed that you find in miso soup. It doesn't really have that strong of a flavor in the dish, but you can detect the taste on your tongue. It's not a flavor that stands out, rather a flavor that blends in with the fish.
Chef_Jimmy
Senior Cook
- Joined
- Nov 30, 2005
- Messages
- 294
Thanks IC. Again, great looking dish
mudbug
Chef Extraordinaire
those taters look BLUE on my screen, but anyway............
looks like you might have piped them out of a bag, ironchef. is that right? what did you add to make them pipe-able?
looks like you might have piped them out of a bag, ironchef. is that right? what did you add to make them pipe-able?
OP
OP
ironchef
Executive Chef
mudbug said:
Yeah, usually we'll pipe out mashed potatoes. Looks better than slopping a spoonful on the plate. The purple potatoes/yams were boiled, then processed through a ricer. It was then mixed with heavy cream and coconut milk to form the mousseline. I actually have a recipe for it here:
http://www.discusscooking.com/forums/f18/peruvian-potato-coconut-mousselline-19066.html
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