I made a yummy!

I made a yummy! (Full Version)

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MalcolmNathaniel -> I made a yummy! (2/1/2013 9:59:42 PM)
I tried my hand at bouillabaisse. It wasn't perfect, but it was pretty damned good (if I do say so myself.) I know what went wrong and can prevent that in the future. I can even fix this batch. So it cost a small fortune to make, it required me driving across the city, twice, and I had to substitute a few ingredients (WTF? Fresh bay leaves are a rare spice? FINE! I'll use dried! A specialty fish store that doesn't save bones and heads for the more discriminating customers? Fine. I'll be back in two hours for what scraps I can get for te stock.) Oh, and.. ...you don't want the details. It took me 3 hours to gather the ingredients, and 3 hours to cook. Roanoke Virginia is not the best place to find exotic ingrediants like fennel. FENNEL? It's a fricking vegetable! They come from California year round! Patience Malcolm,CA has only been a state for( A HUNDRED AND FIFTY RICKING YEARS!) a little while compared toVirginia. OK so, I've only had it twice before, but I think I almost matched the flavor., and the texture is only a little off. So while the rest of you were off canoodling with loved ones on this Friday evening I almost reached culinary mediocrity with a dish mastered by unlettered fishermen and it only cost me a small fortune. So who wasted their Friday night now?! Wait a tick. Making love to your special someone vs. making a mediocre fish stew. It was me, wasn't it? It was me who wasted this Friday night. WELL YOU CAN ALL JUST GO TO HELL! I ENJOYED IT!! By the way: I do say so myself.

theRose4U -> RE: I made a yummy! (2/1/2013 11:54:51 PM)
Rue is likely the reason texture is off. Add flour by the teaspoon to scalding hot water till you get a milky consistancy then add while constantly stirring to boiling soup. Big catch is too much rue & it can turn into fish stew instead of soup. Problem isn't really detected until temp is dropped for service so use sparingly

MalcolmNathaniel -> RE: I made a yummy! (2/2/2013 6:26:20 AM)
Rue is a bad thing. I think you meant 'roux.' That wouldn't solve the problem. This dish requires a hard boil to make the fish proteins bind with the olive oil. Without going into all the scientific details, a roux would not have solved the problem. The problem wasn't thickening (a roux would solve that really nicely) the problem was that the olive oil didn't bind properly to the stock. My solution: It's currently in the fridge so I should be able to lift all the oil out as a solid disk. Thanks for the input though!

Spiritedsub2 -> RE: I made a yummy! (2/2/2013 6:41:34 AM)
Next time you need a rare exotic California vegetable, just holler and one of us will Fed Ex it to you asap [:D]

poise -> RE: I made a yummy! (2/2/2013 6:46:25 AM)
Could you please type bouillabaisse one more time? Pretty please? [sm=hearts.gif]

Spiritedsub2 -> RE: I made a yummy! (2/2/2013 6:47:47 AM)
quote: ORIGINAL: poise Could you please type bouillabaisse one more time? Pretty please? [sm=hearts.gif] You will roux the day you made this request...

poise -> RE: I made a yummy! (2/2/2013 6:55:48 AM)
[sm=biggrin.gif] I'm in Louisiana, land of the roux! I think I can handle it. [;)]

MalcolmNathaniel -> RE: I made a yummy! (2/2/2013 11:19:39 PM)
Bouillabaisse. Bouillabaisse. Bouillabaisse. In case you can't tell, I typed that in a very sexy French accent. Bouillabaisse.

DomKen -> RE: I made a yummy! (2/3/2013 7:29:03 AM)
Even in Chicago getting fish heads and bones for stock is a pain. I wind up buying whole fish and freezing the bones.

calamitysandra -> RE: I made a yummy! (2/3/2013 9:29:36 AM)
This summer I will be on holiday on the French Atlantic coast, down near the Spanish border. There will be most certainly delicious Bouillabaisse. I am pretty sure that getting the ingredients together is not going to be a problem. [;)]

poise -> RE: I made a yummy! (2/3/2013 1:08:21 PM)
quote: ORIGINAL: MalcolmNathaniel Bouillabaisse. Bouillabaisse. Bouillabaisse. In case you can't tell, I typed that in a very sexy French accent. Bouillabaisse. Merci beaucoup! [image]http://users.igl.net/lovely1/curtsy.gif[/image]

Level -> RE: I made a yummy! (2/3/2013 2:54:08 PM)
quote: ORIGINAL: calamitysandra This summer I will be on holiday on the French Atlantic coast, down near the Spanish border. There will be most certainly delicious Bouillabaisse. I am pretty sure that getting the ingredients together is not going to be a problem. [;)] Nice vacation!

Moonlightmaddnes -> RE: I made a yummy! (2/3/2013 3:25:51 PM)
I used to make an awesome rue I mean roux until we moved to an all electric house. Now no matter how much I watch it or stir it scorches. I keep begging my dear husband to put in a gas cooktop but he shudders at the thought of going in the crawlspace and running gas line for a cook top.

jlf1961 -> RE: I made a yummy! (2/3/2013 3:30:16 PM)
I kind of prefer my shrimp and crab gumbo... although everyone in the house but me thinks it is to hot(spice wise) just because I use fresh chopped cayenne.

leonine -> RE: I made a yummy! (2/3/2013 3:49:19 PM)
quote: ORIGINAL: Moonlightmaddnes I used to make an awesome rue I mean roux until we moved to an all electric house. Now no matter how much I watch it or stir it scorches. I keep begging my dear husband to put in a gas cooktop but he shudders at the thought of going in the crawlspace and running gas line for a cook top. Get a small gas camping stove you can keep in the cupboard and fetch out for those jobs where an electric ring just won't work.

DomKen -> RE: I made a yummy! (2/3/2013 5:57:07 PM)
quote: ORIGINAL: Moonlightmaddnes I used to make an awesome rue I mean roux until we moved to an all electric house. Now no matter how much I watch it or stir it scorches. I keep begging my dear husband to put in a gas cooktop but he shudders at the thought of going in the crawlspace and running gas line for a cook top. Try making the roux in the oven. Just put it into a 350F degree oven for about 45 minutes, for a dark roux. Stir it every 10 or 15 minutes.

Moonlightmaddnes -> RE: I made a yummy! (2/3/2013 7:10:34 PM)
I never would have thought of the oven. Thanks I will try that. I have a gas grill with a burner and thought about trying that as well sometime. My husband makes his own beer and accidentally turned on the wrong burner. He saw the wrong one turning red and turned it off. It went back to black and he forgot and put his hand on the burner, I heard it sear his hand and the blisters just peeled off his hand. He spent a good 10 minutes cussing electric cook tops, so I may just get a gas one during the next reset his store does.

calamitysandra -> RE: I made a yummy! (2/3/2013 11:15:07 PM)
quote: ORIGINAL: Level quote: ORIGINAL: calamitysandra This summer I will be on holiday on the French Atlantic coast, down near the Spanish border. There will be most certainly delicious Bouillabaisse. I am pretty sure that getting the ingredients together is not going to be a problem. [;)] Nice vacation! I am reasonably sure it will be. 3 weeks at a camping resort in the middle of a huge pine forest, with the ocean just a 5 minute walk away. Oldest is already saving up for surfing lessons, and the younger ones want to take body boards. To those on my side of the pond, I can only recommend this .

jlf1961 -> RE: I made a yummy! (2/3/2013 11:26:15 PM)
I use butter (not margarine) and flour to make the base for my roux in a big soup pan, on low heat, with a bit of red pepper and wine... but then the only time I make roux is for my favorite Cajun dishes. You put a cup of wine in the roux base and about four glasses into the cook while cooking the meal.

Dvr22999874 -> RE: I made a yummy! (2/3/2013 11:33:25 PM)
Instead of using butter or margarine, try using clarified pork fat.........it has a lot of flavour and adds a lot to any sauce, soup, stew or braise. Rob

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