Comments on: Mock Abalone? http://www.saltshaker.net/20051002/mock-abalone Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » Eat Your Veggies! http://www.saltshaker.net/20051002/mock-abalone/comment-page-1#comment-870 SaltShaker » Blog Archive » Eat Your Veggies! Sat, 22 Jul 2006 15:11:07 +0000 http://www.saltshaker.net/20051002/mock-abalone#comment-870 [...] Obviously, this is a very loose interpretation of a McMuffin, egg, bacon, sausage, or otherwise. I made something similar to this once before, a few years back, with a stack made of a commercial English muffin, a grilled portobello cap, some Asiago cheese, and a fried egg on top. It was good, but not great, and I wanted to improve on it. So, first, freshly made crumpets, split, with one half on the bottom of each bowl. Top those with a couple of “mock abalone” - made from oyster mushrooms sauteed in herbs - most of you probably weren’t reading this blog when I made those - check them out! Some sprinkled chopped parsley and grated parmesan (no Asiago to be found, though I’d bet that would be even better than this was), and, instead of a fried egg, a classic Japanese egg yolk sauce, tamago-no-moto - essentially a white miso flavored mayonnaise, but beaten with a wooden spoon rather than a whisk, which gives it a creamier texture (no, or few, air bubbles). The Familia Gascon Chardonnay 2004 was a great match with the richness of this dish. [...] [...] Obviously, this is a very loose interpretation of a McMuffin, egg, bacon, sausage, or otherwise. I made something similar to this once before, a few years back, with a stack made of a commercial English muffin, a grilled portobello cap, some Asiago cheese, and a fried egg on top. It was good, but not great, and I wanted to improve on it. So, first, freshly made crumpets, split, with one half on the bottom of each bowl. Top those with a couple of “mock abalone” – made from oyster mushrooms sauteed in herbs – most of you probably weren’t reading this blog when I made those – check them out! Some sprinkled chopped parsley and grated parmesan (no Asiago to be found, though I’d bet that would be even better than this was), and, instead of a fried egg, a classic Japanese egg yolk sauce, tamago-no-moto – essentially a white miso flavored mayonnaise, but beaten with a wooden spoon rather than a whisk, which gives it a creamier texture (no, or few, air bubbles). The Familia Gascon Chardonnay 2004 was a great match with the richness of this dish. [...]

]]> By: dan http://www.saltshaker.net/20051002/mock-abalone/comment-page-1#comment-278 dan Sat, 25 Mar 2006 14:44:59 +0000 http://www.saltshaker.net/20051002/mock-abalone#comment-278 This recipe has turned into one of the more looked at ones on this site, interestingly enough. I get monthly stats on things like what searches from various engines brings people to the site, plus what they search for within the site. Strangely, I thought, the last two months suddenly brought roughly six dozen requests per month for a recipe for "mock abalone" between Google and Yahoo. A Google search of my own brought up a January 25 short article on the topic in <a href="http://www.signonsandiego.com/uniontrib/20060125/news_lz1c25phony.html" target="_blank"><em>The San Diego Union-Tribune</em></a>. I guess a lot of folk in San Diego weren't happy with that particular recipe (which to me, admittedly, sounds a little questionable - basically breaded chicken breasts that have been marinated in clam juice) and decided to branch out! This recipe has turned into one of the more looked at ones on this site, interestingly enough. I get monthly stats on things like what searches from various engines brings people to the site, plus what they search for within the site. Strangely, I thought, the last two months suddenly brought roughly six dozen requests per month for a recipe for “mock abalone” between Google and Yahoo. A Google search of my own brought up a January 25 short article on the topic in The San Diego Union-Tribune. I guess a lot of folk in San Diego weren’t happy with that particular recipe (which to me, admittedly, sounds a little questionable – basically breaded chicken breasts that have been marinated in clam juice) and decided to branch out!

]]> By: Who Wants Seconds? http://www.saltshaker.net/20051002/mock-abalone/comment-page-1#comment-82 Who Wants Seconds? Fri, 25 Nov 2005 20:01:48 +0000 http://www.saltshaker.net/20051002/mock-abalone#comment-82 <strong>DMBLGIT? #11 - The Entries, Part I</strong> Holy cow, peoples, there's a lot of talent out there! Nothing new in that, of course, but still- it's a thrill to put a post together that's full of quality photos from around the world. Warms your heart and brings DMBLGIT? #11 – The Entries, Part I

Holy cow, peoples, there’s a lot of talent out there! Nothing new in that, of course, but still- it’s a thrill to put a post together that’s full of quality photos from around the world. Warms your heart and brings

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