Re: Food thread - All things food-related
Posted: Mon Mar 28, 2022 8:26 am
I use it for everything...primarily designed for turning fish. It has a jaunty angle, much like how I wear my kangol.
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Google makes it tougher to stump a crowd in today's world.ardilla secreta wrote: ↑Mon Mar 28, 2022 7:57 am Todays food quiz. What is the name of this kitchen implement and what is unique about it?
F224C434-8DC8-40C4-A3A9-64724997887B.jpeg
https://sonalsart.com/why-would-you-nee ... d-spatula/Why are spatulas called slotted turner?
It is designed with an angled edge and slotted surface to allow for easy turning on fish or other food items. The slots allow food juices to drain away. In Britain, this type of turner is known as a “fish slice.” But many folks would recognize this as a good, old-fashioned spatula.
While Youth seems to understand what the implement is used for he failed to properly name it and specify it’s uniqueness and therefore gets 5,000 demerit points.DMac wrote: ↑Mon Mar 28, 2022 8:26 am Thought I'd bring the picture over here, so I deleted my original post to do that but that didn't work.
Meanwhile, youth was answering, that's why things look a little out of order here.
Google makes it tougher to stump a crowd in today's world.ardilla secreta wrote: ↑Mon Mar 28, 2022 7:57 am Todays food quiz. What is the name of this kitchen implement and what is unique about it?
F224C434-8DC8-40C4-A3A9-64724997887B.jpeg
I'm going to go with this:https://sonalsart.com/why-would-you-nee ... d-spatula/Why are spatulas called slotted turner?
It is designed with an angled edge and slotted surface to allow for easy turning on fish or other food items. The slots allow food juices to drain away. In Britain, this type of turner is known as a “fish slice.” But many folks would recognize this as a good, old-fashioned spatula.
ardilla secreta wrote: ↑Mon Mar 28, 2022 9:37 amI believe I will earn back my 5000 demerit points by calling in to question your use of the overly generalized term spatula. I did use the appropriate term, 'turner'. The item in question should officially be termed a FIsh Turner, not a spatula. Because this often happens with highly skilled chef's and even a sommelier, you shall be granted a pass.DMac wrote: ↑Mon Mar 28, 2022 8:26 am Thought I'd bring the picture over here, so I deleted my original post to do that but that didn't work.
Meanwhile, youth was answering, that's why things look a little out of order here.
ardilla secreta wrote: ↑Mon Mar 28, 2022 7:57 am Todays food quiz. What is the name of this kitchen implement and what is unique about it?
F224C434-8DC8-40C4-A3A9-64724997887B.jpeg
While Youth seems to understand what the implement is used for he failed to properly name it and specify it’s uniqueness and therefore gets 5,000 demerit points.
Even the resident southie failed to discover its uniqueness.
It is a fish spatula. It’s long blade and supreme flexibility makes it a great tool for fish cookery. It is unique because it’s a left handed spatula as the angle indicates. Retail stores only supply goods for the slow-witted right-handers.
I believe I will earn back my 5000 demerit points by calling in to question your use of the overly generalized term spatula. I did use the appropriate term, 'turner'. The item in question should officially be termed a FIsh Turner, not a spatula. Because this often happens with highly skilled chef's and even a sommelier, you shall be granted a pass.ardilla secreta wrote: ↑Mon Mar 28, 2022 9:37 am While Youth seems to understand what the implement is used for he failed to properly name it and specify it’s uniqueness and therefore gets 5,000 demerit points.
Even the resident southie failed to discover its uniqueness.
It is a fish spatula. It’s long blade and supreme flexibility makes it a great tool for fish cookery. It is unique because it’s a left handed spatula as the angle indicates. Retail stores only supply goods for the slow-witted right-handers.
Took off my wind shirt at the turn and played the back nine in shirt sleeves yesterday. The long time locals said 65 degrees was a bit cold for this time of year. I may try a cobbler when peaches are in season. SC peaches are superior to GA btw.DMac wrote: ↑Tue Mar 29, 2022 12:41 pm Looks good, Brook, a little whipped cream would go right nice on that too. Love the lefty spoon effect.
Yesterday looked like January here in the Cuse, cold and windy again today...I've had enough of it at
this point. Game conditions for the Loyola-Cuse wlaxers in the Dome tonight aren't quite like yours
though, youth. Perfect would pretty much describe it.
Thanks for rubbing it in X. Maryland weather is a PIA.get it to x wrote: ↑Tue Mar 29, 2022 1:25 pmTook off my wind shirt at the turn and played the back nine in shirt sleeves yesterday. The long time locals said 65 degrees was a bit cold for this time of year. I may try a cobbler when peaches are in season. SC peaches are superior to GA btw.DMac wrote: ↑Tue Mar 29, 2022 12:41 pm Looks good, Brook, a little whipped cream would go right nice on that too. Love the lefty spoon effect.
Yesterday looked like January here in the Cuse, cold and windy again today...I've had enough of it at
this point. Game conditions for the Loyola-Cuse wlaxers in the Dome tonight aren't quite like yours
though, youth. Perfect would pretty much describe it.
I agree. A lot of uses for chives. I didn’t have much luck growing them in the past but will have to give it another shot this year.DMac wrote: ↑Fri Apr 01, 2022 11:21 am Am a little hooked on chives right now, really tasty little things. Had no luck with them in the garden last year, see them popping up already this year, maybe they'll do better this year. Most of the time they have fresh ones at Wegman's.
A nice little breakfast treat for ya. Chop up some chives, tomato, and scallions. Couple of eggs, cream/milk, S&P (some cajun would be good in there too). Scramble 'em up and when you put them in the pan, throw some hunks of cream cheese in there. Really nice combination of flavors, would make an excellent breakfast sandwich with a couple of pieces of bacon on there too.
DMac's simple but tasty recipe of the day.
Chives grow in my garden every year. I've never had to do a thing with them. I cut them back in late fall and they come up and thrive every year like crazy. They must like the soil. They are planted above and underground aquifer, maybe that makes a difference. I like your recipe for an egg sammich. I will try it when the chives come up.DMac wrote: ↑Fri Apr 01, 2022 11:21 am Am a little hooked on chives right now, really tasty little things. Had no luck with them in the garden last year, see them popping up already this year, maybe they'll do better this year. Most of the time they have fresh ones at Wegman's.
A nice little breakfast treat for ya. Chop up some chives, tomato, and scallions. Couple of eggs, cream/milk, S&P (some cajun would be good in there too). Scramble 'em up and when you put them in the pan, throw some hunks of cream cheese in there. Really nice combination of flavors, would make an excellent breakfast sandwich with a couple of pieces of bacon on there too.
DMac's simple but tasty recipe of the day.
We like to call Skate, Bay Scallops. I've had it before, not a fan of the texture.ardilla secreta wrote: ↑Mon Apr 25, 2022 9:28 am Finished product. Skate is only sporadically available so I grab it when I can. I always prepare a la meuniere, dusted in flower. I passed on the brown butter with capers as sauce as there was enough butter on the side dishes. Fiddlehead ferns come out in spring. I blanched in salted water then put in ice bath to stop the cooking and retain color then a quick sauté in butter for service.
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