HIT BY SPIKES
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Posts posted by HIT BY SPIKES
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Had a lovely lunch of 4 kinds of steamed dim sum dumplings.
Time for a nap with RedZone on before tackling the CIOPPINO.
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I made fish broth from scratch with a fresh head of King Fish today. Boiled it for a good 8+ hours.
Just strained the broth and set aside the fish remains out on the patio to give to the 3 dogs in kennel tomorrow morning.
Broth in fridge overnight and I expect to will be a golden jello tomorrow morning unless the live crabs escape and drink it all.
I will still add a bottle of clam juice but there was no way I was going to put all that expensive fish in some cheap ass store bought fish broth or worse yet make it from powder.
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I have the 4 live Blue Crabs in the fridge in a big glass bowl and every time I open the fridge I see them trying to escape.
LOL!!!
NO ESCAPING A BILLS BLOW OUT TOMORROW
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All ingredients except the Sourdough Bread Bowls bought this morning.
I will buy those fresh on Sunday.
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1 hour ago, Sweats said:
My wife is hosting some sort of dinner party on Sunday night..........not for the game, but with "some people" and i'm sure she told me all about it probably 12 times, but i still don't know what the hell is going on.
No idea what we're eating, no idea who's coming over, nothing and every time she brings it up, i just pretend that, oh yeah, i'm all over it.......i'm not and i have no clue.
All i know is that it's going to be fairly fancy.
So, ole Sweats is going to be a bit of a fancy boy that evening.
Jesus Christ.
Thoughts & Prayers
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I settled on a recipe to use as a guideline for the CIOPINNO ==> https://coleycooks.com/cioppino/
I am going to use live Blue Crab rather than ridiculously expensive Alaska King Crab.
I am going to serve it in a Sour Dough Bread.
I will make two so my picky wife and less picky adult daughter can share the other bowl.
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Re-juggled my schedule so I can be downtown on Friday Morning to go to my favourite Asian Seafood Grocer when it opens up. They have live crab there.
Thinking of maybe having BOTH Dim Sum and Cioppino.
What the hell -- it is my birthday on Tuesday...Why NOT make this a Foodie Bender!!!
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11 minutes ago, hondo in seattle said:
When I think of San Francisco's signature dishes, I think of both Cioppino and clam chowder in a sour dough bowl.
The problem is that I don't enjoy seafood. In any case, the San Francisco food scene is about so much more - including good (i.e. delicious, authentic) Chinese food. With roughly 500,000 Chinese people in the Bay Area, Chinese dishes legitimately represent San Francisco just like Polish dishes fairly represent Buffalo.
So I've been thinking about dim sum. But making fresh, authentic dim sum at home is hard and frozen dim sum just isn't the same. There are great dim sum restaurants not far from me but dim sum doesn't really travel well.
So now I'm thinking about some spicy Szechuan food like Chongqing Chicken which is one of my favorite foods on the planet. Then maybe some sliced pork in chili oil for variety. And spicy szechuan green beans for a veggie. If I was condemned to die, I'd probably have szechuan for my last meal.
I love me some dim sum.
I agree it does not travel well and the best places in my city are downtown and some distance from me.
Plus this is a night game and I typically eat dim sum for breakfast or an early lunch.
I had some great dim sum in Seattle last month.
The frozen stuff is not as good however I have a large diameter double stacked bamboo steamer that takes frozen locally made dim sum -- not from a corporation -- and makes it very edible.
That still requires a trip downtown on Friday morning.
Sure would be a lot easier and cheaper than sourcing all the fish I would need for the Cioppino.
Ummmm...something to think about.
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4 minutes ago, uticaclub said:
For SF its Cioppino, Rice a Roni or a guys ass. You could also do a sourdough clam chowder bowl, but i usually do chowder for NE
I am going to stick to the first two of those three.
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5 minutes ago, CookieG said:
I've got some sourdough starter in the house, so maybe time to make some sourdough bread, or pancakes, or eat it right from the jar to give me a quick pick me up. Or if Im lazy, Ill just buy a loaf of Goldminer bread.
I don't eat crab any more. They are disappearing and I'm not going to contribute to their demise.
We have to eat them before they eat us...
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18 minutes ago, Your Brown Eye said:
I'm making a bowl of Rice-a-Roni with a side of a Green Goddess salad, all while pre-gaming with spiked home-made Snowy Plover's and the iconic Sean Connery movie The Rock playing on the big screen before the game
Now that is ALL CLASS!!!
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10 minutes ago, Ray Stonada said:
Fish guyFish *****
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2 hours ago, Ray Stonada said:
Need a good fish supplier… would be fun to make!
Yes and when living far away from either coast it would require some effort to source.
I will figure out the logistics and give it a shot.
The wife is big on seafood so I know any leftovers will be spoken for.
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Cioppino anyone?
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Cioppino
One of the most famous dishes that San Francisco is known for is cioppino, a hearty seafood stew that originated in the Italian-American community in North Beach in the late 1800s. It is said that the dish was created by Italian fishermen who would gather the day’s catch and make a stew out of it on their boats. Today, cioppino is a must-try dish for anyone visiting San Francisco. The taste of cioppino is rich, savory, and slightly acidic from the tomatoes. The broth has a deep seafood flavor that is complemented by spices and aromatics. The seafood in the stew is tender and flavorful, and the Dungeness crab, in particular, adds a slightly sweet and delicate flavor to the dish.
One of the most unique aspects of cioppino is that the flavors of the different seafood ingredients blend together in the stew to create a complex and satisfying taste. The dish is often served with garlic bread, which is used to soak up the flavorful broth and complete the meal.
Overall, cioppino is a delicious and hearty dish that is perfect for seafood lovers looking for a taste of San Francisco’s culinary history. And the quintessential answer to everyone’s question, what food is San Francisco known for.
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7 minutes ago, PromoTheRobot said:
The fact the Bills and Sabres are still in Buffalo flies against your opinion. Both teams would make more money and be worth more elsewhere.
Assuming the NHL -- who owned the Sabres after the Bankruptcy to keep them in Buffalo -- and the NFL -- original AFL team owned forever previously by a historic league founder in Ralph Wilson -- would allow either team to move to another city.
I would say the historical evidence is that neither league would allow that.
Therefore the team is worth what it is and is as profitable as it is only in Buffalo.
An imaginary Bills and Sabres in another city other than Buffalo is a simply a straw man argument.
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5 minutes ago, muppy said:
I went once. They were chartering a bus and have alumni club connections for tickets. The place is a dungeon lol it feels very cold dank damp bone chilling cold from what I can remember. And I'm from WNY I don't gripe about weather too much. It was to the bone cold.
I never went back.
But it was a fun party and yes the Irish won. They likely will next week too.
YES They will
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6 minutes ago, muppy said:
hubby is going to the ND-USC game at the Coliseum next weekend . He's an alumni the Biggest Domer guy around.
Much like Bills fans. Domers are EVERYWHERE 🙂
GO IRISH
That would be my dream.
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The Irish to #5!!!
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1 minute ago, PromoTheRobot said:
COVID night have had something to do with that.
The layoffs -- YES
The crass presentation of the Ownership goals to people being laid off -- was from Kim's heart and had nothing to do with Covid.
Kim Pegula was very clear as to the Owner's goals.
Those that still believe that the Pegulas are/were some sort of Saviour to the City of Buffalo are nothing but Homers at this point.
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Notre Dame up the #6
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My Game Day MENU
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All done.
Could NOT get the BGE temp down but there was plenty of smoke.
RedZone on.
Drinking accelerated.
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The above was from yesterday at 1:30 PM.
I guess I was into the sauce already and forgot to press POST
The meal was incredible and went over very well.
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All done.
Could NOT get the BGE temp down but there was plenty of smoke.
RedZone on.
Drinking accelerated.
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Lighting up the BIG GREEN EGG in the smoking position within 30 minutes.
Going to use hardwood lump charcoal from Quebec and then pear tree think branches.
Will use some left over pellets at the end for the final smoke.
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MENU -- 49'ers @ Bills Sunday December 1st -- SAN FRANCISCO -- What's on Your Plate?
in The Stadium Wall
Posted
CIOPPINO is amazing!!!