That Tuna - oh my, what a bloody, sticky mess!

Post #256,583 by Andrew Grygus 5/24/06 2:35:58 AM Reply	That Tuna - oh my, what a bloody, sticky mess! Who would have thought a fish could pour out such a torent of red blood. The sink ran red, the counter and cutting board were flooded with red. Deep red. Dark red. The flesh was darker than any beef. Cubed and heaped on a plate it was a redish black pile that looked like chunky road kill out in the sun too long. The head, bones and fins tossed in a pot with water and brought to a simmer was a bubbling reddish brown witches brew uglier than sin done badly. Not promising, not promising at all. Half an hour later the strained stock proved remarkably clear, clean and mild - perfect for a substantial fish soup. The cubed flesh I dusted with rice flour and fried in olive oil. I made a sauce of garlic, ginger, shallots, fresh shitakes (lots of them), soy sauce, fish sauce, coconut milk and cilantro - finished off with fresh lime juice. Served with a heap of steamed jasmine rice it was a dinner to remember (and I will remember it because I have plenty left for breakfast). This is not fish for wimps nor fish that wants white wine - it demands red - deep, dark, substantial red (the Purple Moon Shiraz on hand did quite well, thank you). Would I do this again? Well, not until I can get my hands on another tuna. Maybe next week. Maybe I'll take pictures. [link\|http://www.aaxnet.com\|AAx]
Post #256,587 by drewk 5/24/06 8:54:54 AM Reply	Tuna steak trick I want to try someday In Alton Brown's cookbook, he describes the time he was preparing to grill some tuna steaks. He's a hardwood charcoal fan, and uses one of those [link\|http://www.pans.com/products/lodge-camp-dutch-oven-charcoal-chimney-starter-6496.html\|charcoal chimney starters]. Apparently the trick to grilling tuna is to go as hot as possible, as close to the coal as you can get, just long enough to barely blacken the outside -- which would be crusted with black pepper and sesame. So he's waiting to hear the characteristic jet-engine sound that means the chimney has done its thing. He's just about to pour the charcoal into his classic Weber kettle grill when he thinks, "Hmm, the top of that chimney looks pretty hot." So he takes the grill off a small portable kettle, puts the tuna on it, and sets it directly on top of the chimney. Less than 30 seconds on each side and it was done. Now I've never had a grilled tuna steak, I don't usually cook with charcoal, and I don't even have one of those chimney things. But I want to go buy all the hardware just so I can try this. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #256,595 by Andrew Grygus 5/24/06 10:09:16 AM Reply	Blast furnace tuna! Yup, that'd do the job all right. [link\|http://www.aaxnet.com\|AAx]
Post #256,592 by bionerd 5/24/06 9:51:45 AM Reply	It was all that myoglobin Follow your MOUSE
Post #256,597 by bepatient 5/24/06 11:40:05 AM Reply	Tuna is best rare As Drew's cookbook exploration has pointed out. Peppered and seared on both sides for about 90 seconds...sliced thin and served with Wasabi. Yummy. If you push something hard enough, it will fall over. _{Fudd's First Law of Opposition} [link\|mailto:bepatient@aol.com\|BePatient]
Post #256,650 by imqwerky 5/24/06 4:54:08 PM Reply	Yeah, rarely eaten! Ba dum dum, tish! Thank yew! Thank yew very much!
Post #256,656 by bionerd 5/24/06 5:10:55 PM Reply	I'm with you, sister. Follow your MOUSE
Post #256,696 by Silverlock 5/24/06 9:44:16 PM Reply	I likes me some rare tuna. Raw is good to. Depending. ----------------------------------------- Impeach Bush. Impeach Cheney. Do it now.
Post #256,702 by imqwerky 5/24/06 9:52:41 PM Reply	Actually, I've had some excellent tuna sashimi. It was at an upscale restaurant (yeah, yeah...they let us in :) ) But it was superb.
Post #256,703 by Another Scott 5/24/06 9:54:40 PM Reply	I had some Purple Moon Merlot tonight. Pretty good, I think It's not as cheap as the $3.99/bottle Shiraz, but it was quite reasonable at Trader Joe's. I had half a bottle tonight, so naturally I'm staggering a bit... Cheers, Scott. (Hic!)
Post #256,725 by imqwerky 5/24/06 10:26:09 PM Reply	Sounds like you're celebrating to me! old joke ha ha
Post #256,744 by Another Scott 5/24/06 10:51:52 PM Reply	I wish. :-( The wife is feeling stressed and crabby tonight. She's got some deadlines coming up at work, and her mother is driving her nuts. (I'm able to be a little more detatched than she is.) Ann: "Where's Gloria?" Wife: "Your sister Gloria died 15 years ago. She has never been here. You should read that note we typed up for you - it's to help remind you where everyone is." Ann: "I've read that. But Gloria sleeps with me. I'm worried that she hasn't had dinner." Wife: "You've just been daydreaming and remembering things from a long time ago. You haven't lived with Gloria since 1941. There are just the 3 of us here." ... Ann: "I'm worried about our father." Wife: "Mother, you and I have different fathers. Your father died before I was born. You don't need to worry about him or your other relatives. Please read that note we typed up for you whenever you wonder where someone is." Ann: "Ok." ... Ann: "Where's Gloria?" :-( I think that marlowe must not have much experience with Alzheimer's to believe in things like "objective beauty". ;-) I haven't had any alcohol in several months. I had some tonight just to relax a little. I'm trying to be good to the wife too - e.g. I got her a [link\|https://store.muttscomics.com/pc-97-17-im-a-keeper-shirt.aspx\|T-shirt] that she really likes. But I need to do better... Hang in there, everyone. Cheers, Scott.
Post #256,750 by imqwerky 5/24/06 11:03:50 PM Reply	Sorry to hear that. Hope you and the Mrs. get a break soon.

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