Fish - - Page 5

by forkitude

Artsy Photo of the Day

This seems kind of wrong, no?

by broadandpattison

Gridiron Grub: When the Food Beats the Game

Editor’s Note: With the football post-season kicking into high gear, contributor broadandpattison returns for a retrospective on another year as an Eagles fan…and the tailgating grub that got him through it.

Given that my beloved Eagles seem to have a much different definition of “football” than I do, this year I decided to use my time at Eagles games more wisely. That is, instead of “going to the football game,” I go to the tailgate. It occurred to me at my last tailgate, before the Pats spanked the Birds, that all of the wonderful food I was eating was actually the exact OPPOSITE of the Eagles players I’ve been watching all year. Let’s break it down:

Dish: Bacon, Egg and Cheese……and a Keystone Light
Exact Opposite: Desean Jackson

The Sunday morning breakfast sandwich is about the most reliable food order of all time. It’s Sunday morning, you’re a little hungover, you need grease and substance at the same time….you get a breakfast sandwich. Works every time. It used to be that we could count on Desean for a long touchdown bomb and a totally over-the-top TD dance every game, just like you could count on the breakfast sandwich hitting the spot every Sunday morning. Now? I’m not sure Desean knows when he is playing football.

Dish: Pulled Pork on Brioche
Exact Opposite: Casey Matthews

The pulled pork at the tailgate was juicy, seasoned and delicious. No matter how much you have, you can ALWAYS have one more bite. Casey Matthews? You never want one more play out of him. EVER. No more!!!!! Please stop!!!! (Those emotions never, ever are associated with pulled pork. Ever.)

by Russell Warnick

Review and Recipe: The Dead Celebrity Cookbook

When I first discovered The Dead Celebrity Cookbook it was a near hit at the back of Entertainment Weekly’s The Bullseye feature. Frank Decaro, best know for being the movie critic on The Daily Show with Jon Stewart, drew inspiration for the book from a college party in the 80’s. All of Decaro’s friends dressed as a dead celebrity, but the party had a fatal flaw — it lacked food. So, over the years Decaro collected a mass of cookbooks, magazines and other sources of recipes from celebrities who are now dead. If you can get past the morbidity of the book it really is a great collection of recipes, with no particular rhyme or reason other than they’re each supposedly a favorite of a deceased famous person. Who’d have thought Johnny Casrson cooked? Whitefish, no less.

If you can convince yourself that these people actually cooked, let alone had a favorite recipe worth keeping note of, then it’s worth having as an addition to your collection of cookbooks. Plus, most the recipes are pretty basic. Dean Martin’s burgers and bourbon consists of three ingredients — beef, salt and bourbon — at least he seasoned (what, you’re expecting molecular gastronomy?) My favorite chapter is chapter 25, Thank You for Feeding a Friend, which includes Bea Arthur’s veggie breakfast and Rue McClanahan’s non-dairy cheesecake, among other Golden Girls goodies. And to get your started, here’s one fabulous recipe from the DCD.

How does one catch a salmon, why with a wire clothes hanger of course…

in Celebs / Fish / Recipe 1 comments

by BS

Food Porn Champion: Flowers & Fish

I usually would not hesitate to declare that fish is the least drool-worthy protein, but I challenge you to find a bloody steak that is more photogenic than this San Francisco halibut with black olive crust, chorizo, corn milk, squash blossoms and sorrel emulsion from the Fifth Floor in SF. It’s part of chef David Bazirgan’s seasonal “Harvest By the Bay” menu, available this week only, through Oct 22nd.

in Fish / Photos / Restaurants 2 comments

by tvff

The Endless Road Trip: Philadelphia’s Top 10 Eats 7. Love on the Run

As a life-long Philly guy, I think I speak from experience when I say that this city isn’t usually on the cutting edge of the latest trends and fashions. For all of its charms, this place can be bit more traditional…parochial, even, when it comes to new ways of doing things. So it’s no surprise that the food truck phenomenon arrived a little bit later in Philly than other cities like New York. That said, Philadelphia has been working hard to narrow the gap a bit with some inspired new mobile options, a few of which go beyond the everyday taco truck.

Oh, sure, we have those, too. And not just any taco truck. An Iron Chef taco truck: Guapos Tacos is run by Jose Garces’ local restaurant empire and serves some tasty fish tacos. But what if I told you that there is also a Mexican-Thai fusion truck that makes creative use of a favorite kids’ breakfast cereal? How about a truck dedicated to Trinidadian food? That’s not something you see every day.

in Fish / Food Travel / Restaurants 1 comments

by gansie

Screeching, Squirming and Screaming: Crabbing and Fishing in Oregon, Part II

Last week I started photo-journaling my first fishing experience. I left off in the waiting period, which is pretty much what this type of non-casting fishing is all about.

While drifting around in one set of coordinates without any luck, our fisherman Dave got on his cell phone. Yes, I said cell phone. Here we are, on the Columbia River, caressing through the misty Oregon air and Dave chats it up with another fisherman, finding salmon in another set of coordinates.

We brought in our reels and Dave (above) drove us to a new area. (PS-You can totally hire Dave to help you find fish.) Forty-five seconds later Greg, our event organizer, started screaming. A salmon hooked onto Nick’s line. Greg screamed for everyone to reel in their lines, for fear Nick’s catch would tangle other lines. Within another 45 seconds, a 12-inch salmon wriggled in the hands of Nick and Dave. Cameras snapped and the salmon soon returned to the water, for it wasn’t a native fish and it wasn’t the right time of year and salmon politics are awfully complicated.

The excitement hung in the air for another few minutes as we eagerly awaited another catch in our new sexy coordinates.

in Fish / Food Travel 1 comments

by tvff

Getting Salty with Anchovies

I get excited by shiny new toys in the kitchen. Not so much when it comes to gadgets, though I do love an ergonomic vegetable peeler as much as the next guy. For me, it’s all about the premium ingredient.

And so, it was with very little apprehension that I handed over a not insignificant sum of money for a tin of what I have long been told is the crown prince of Italian umami. Yep, you’re talking to the proud owner of more than a pound of salted anchovies.

It is a given in every Italian cookbook that you’ll encounter a section on ingredients that urges you to skip the small tins of oil-packed anchovies for their superior salt-cured cousins. Now that I have caved and made the investment, I have to admit…it is a better product.

Yes, they’re a bit more work, as you have to clean and fillet them off the tiny bones, but we’re talking a minute’s worth of effort using your paring knife, followed by a quick rinse to remove the excess salt. The result is a good-sized and fresher looking anchovy. The flavor…well, I would compare it to the taste of iodized table salt versus sea or kosher salt. The inferior option includes the main taste of the ingredient, but it also brings along a number of off-putting notes.

Interestingly, in the case of both table salt and oil-packed anchovies, it’s a tinny, metallic flavor, and I have a strong feeling that it’s what people who “don’t like anchovies” are really reacting to. Salt-packed are subtler and have a truer, more pleasing “ocean” flavor.”

What’s the best way to showcase these beauties? How about…

Farfalle and Broccoli in an Anchovy Garlic Sauce

in Fish / Recipe 0 comments