Comments on: Some Random Christmas Fluff & Substance

By: Eric Kirk

Eric Kirk — Sat, 31 Dec 2011 00:25:37 +0000

I agree, it really is a complex dish when made right.

My next project, now that I can do roux – gumbo! Does anybody local sell okra?

By: gpf

gpf — Fri, 30 Dec 2011 19:11:52 +0000

Does anybody ever put oysters into ciappino?

I wouldn’t think oyster shell would go into the sauce. It seems like there would be undesirable bits of shell and barnacles, but I could be wrong.

By the way, this is one of the most interesting foods to eat!

By: Eric Kirk

Eric Kirk — Thu, 29 Dec 2011 22:17:41 +0000

Lots of crab in lieu of the mollusks. That sounds like it works, though I love my mussels and clams.

Thanks for the tip about cracking, and absolutely do not leave out the anise seed!

I also think it’s very important to cook the shrimp in the shells. Everything to get the low tide flavor into the sauce!

Does anybody ever put oysters into ciappino? I don’t know why it wouldn’t work. Flavor too strong maybe?

And one of the most important rules – cook the sauce until it is “brick red!”

By: gpf

gpf — Thu, 29 Dec 2011 18:14:45 +0000

This looked so good I had to try it. With 5 crabs, cabernet sauv. and chunks of fish and shrimp cooked in the sauce. Don’t skip the anise.

I cracked the cooked and cleaned crab first before adding to the cioppino using a common smooth head framing hammer. Pliers and steel crackers result in small fragments that get on the meat. Same with picking the meat: steel tools result in more small shell fragments. IMO, the sharp claws are the best for picking the meat. Sourdough dipped……so good. Thanks Eric for the timely topic!

By: Eric Kirk

Eric Kirk — Tue, 27 Dec 2011 00:18:42 +0000

I don’t. I cook it ahead of time, or buy it cooked.

By: Plain Jane

Plain Jane — Tue, 27 Dec 2011 00:17:08 +0000

I agree on the modifications, Erik. How do you kill a crab to break it apart to cook it in the sauce?

A dinner guest brought a pasta / crab salad, a delicious way to stretch a few crab to feed a crowd.

By: Eric Kirk

Eric Kirk — Mon, 26 Dec 2011 18:37:33 +0000

Yeah, I’m going to censor (a “sensor” is a device on the Enterprise for tracking invisible Romulan ships) that one. I don’t have a dog in that race, but it’s exactly the kind of subject which is inappropriate for blogs because it leads to a feeding frenzy of spite from all sides. I think blogs work for certain subjects, but definitely not somebody’s salary.

If you want to experiment with your own blog, set it up and I’ll link to it. But I think you would come to the same conclusions. After nearly six years of blogging, I think I have a pretty good sense of what works and what doesn’t.

By: Anonymous

Anonymous — Mon, 26 Dec 2011 17:44:54 +0000

eric, would you please start a conversation about the salary of harry jasper? i would like to ask barb why she feels that because jaspers family/kids live in another state, that we tax payers of sohum have to pay for that “lifestyle”(her words). is he divorced?separated? why is that even a consideration for his obscene slalary?

is this another local controversy that you will sensor?

remember rich gilarducci?of humboldt creamery fame/demise? everyone thought he was the whiz kid, forward thinker. and look what he accomplished. humboldt creamery now owned by foster farms.

did you know that in the western slang dictionary jasper means rustic simpleton, awkward and not very intelligent. did harry change his last name to be more in line with the people he would be surrounded by in sohum?

By: Percy

Percy — Mon, 26 Dec 2011 00:49:17 +0000

Erik, having been blessed by whatever diety rules the sea with catching a pacific halibut off of Eureka, I can guarantee you that whatever recipe you chose that requires white fish will be improved by halibut. It never ceases to amaze me with it’s sweet flavor and texture. I had given that honor to lingcod before I was lucky enough to latch on to one of these bottom feeding behemoths. Although the catching is way the **** good, the eating is even better.

By: Eric Kirk

Eric Kirk — Sun, 25 Dec 2011 23:59:45 +0000

PJ – interesting recipe. But you really need the wine, and oregano. Oregano is one of the few herb spices which are actually better dried than fresh, imo. And I’m with Ernie – don’t add water.

Anonymous – does your friend’s brother celebrate Christmas? Many fundamentalists do not.

Lastly, for the “meaty” fish, I used dover sole. I miss the shark, but all of the cartilage fish are in the “red” list of endangerment right now. But I’m wondering how halibut would work.

Hope everyone is enjoying the holiday.