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Topic: CFB 51 Cookbook, equipment discussion, techniques

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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1456 on: July 26, 2024, 08:25:57 AM »
I picked up two nice looking pieces of ahi tuna yesterday at a place called "Sprouts".  We had never been there before, it's not a bad store I think.

I was going to cook them last night but the wife said we had something else needing cooking she had bought the day before.  I figure on broiling them in the oven.  I made some butter-lemon sauce last night with garlic and lemon zest, it was "OK", needed more lemon.  So I'll perk that up tonight.

Anybody else have Sprouts stores around?  
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1457 on: July 26, 2024, 08:45:10 AM »
closest to me is in Kansas City

otherwise Denver

must be a big city thing - probably expensive
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1458 on: July 26, 2024, 09:46:13 AM »
I like Sprouts, it's a bit of a poor man's Whole Foods.  Or, "Whole Wallet" as we call it down here.

I'm not denigrating Sprouts here--- Whole Foods is crazily expensive.  It wasn't always that way, the original store here in Austin many decades ago, it was just a small grocery store specializing in simple organic meat and produce, and some specialty foods and other generally "hippy" type of products.  Now it's... well, not that.

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1459 on: July 26, 2024, 10:02:39 AM »
Yeah, Sprouts is common here. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1460 on: July 26, 2024, 11:01:17 AM »
We have them too.

I wouldn't broil the Ahi. Pan sear 30" per side on a blazing pan. Use sesame oil.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1461 on: July 26, 2024, 11:17:57 AM »
Yup for something like Ahi I only pan-sear, or grill direct over super-hot coals.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1462 on: July 26, 2024, 11:18:28 AM »
Quote from: 847badgerfan on July 26, 2024, 11:01:17 AM
We have them too.

I wouldn't broil the Ahi. Pan sear 30" per side on a blazing pan. Use sesame oil.
This is probably what I'd do, but I've never attempted seared ahi. When we buy it, it's for making poke. 

I keep saying I'll sear it one of these days, and just never do...
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1463 on: July 26, 2024, 11:29:47 AM »
I like mine raw. We have a good fishmonger. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1464 on: July 26, 2024, 11:49:48 AM »
Quote from: 847badgerfan on July 26, 2024, 11:29:47 AM
I like mine raw. We have a good fishmonger.
Yeah, poke is raw.  Like Hawaiian sushi, effectively.

I like it that way, I eat plenty of Ahi sashimi and poke, but putting a sear on it brings out all sorts of exciting flavors that you don't get from the raw fish.  

And a quick high-heat grilling over mesquite coals, adds even more dimension to it.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1465 on: July 26, 2024, 12:06:06 PM »
I've eaten a lot of poke. I love a mixture of salmon and tuna poke.
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1466 on: July 26, 2024, 12:41:49 PM »
I might pan sear it, good call.  I like it seared on the outside and basically raw in the middle.

The pieces are nearly an inch thick.

I liked Sprouts, reminded me some of Trader Joe's.  I agree it's a bit like WF with much more reasonable prices, like Kroger.  Our Kroger is easier to get to, a bit, and has amazingly good sushi.
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1467 on: July 27, 2024, 01:01:55 PM »
I seared the tuna using the cast iron skillet on the stovetop.  My wife liked it.  I didn't quite get the full effect I wanted, but it was good.  I set the setting at 7 and preheated the skillet until the oil started to smoke and added the tuna, which was oil coated and seasoned and spent a day in the fridge as such.  I think more seasoning would help.  

I served with a melted butter-lemon sauce.  My wife did not like that much, too much garlic she said.  She's clearly not Italian.

She fixed frozen hash browns in the "air fryer" and salad.  The best thing at Waffle House is their hash browns.  Why do they call them that?

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1468 on: July 28, 2024, 07:36:03 AM »
yup, really should include some chopped meat and fried onions
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1469 on: July 28, 2024, 11:02:38 AM »
Fixed a side dish last night I really liked.  We had boiled corn I bought at the local farmer's market, and then some okra and tomatoes.  I sauteed chopped onion and garlic in butter and then added the okra and tomatoes (sliced) and salt and pepper and then some curry powder.  Very simple, very tasty, but I really like okra.  The trick is not to overcook it.
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