Comments on: Lo de Good Fish http://www.saltshaker.net/20061208/lo-de-good-fish 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: María Eugenia http://www.saltshaker.net/20061208/lo-de-good-fish/comment-page-1#comment-199200 María Eugenia Mon, 14 Jun 2010 22:25:50 +0000 http://www.saltshaker.net/20061208/lo-de-good-fish#comment-199200 Well, what to say of this place. Here I had the first date with my husband :)...We ate like kings. Dont remember the entry but we shared the main dish: spaghetti nero di sepia but dont remember the sauce...10 years... i think we will have to return one day! pd: you must try Centro Vasco Frances, at Moreno street. Super fish dishes. Well, what to say of this place. Here I had the first date with my husband :) …We ate like kings. Dont remember the entry but we shared the main dish: spaghetti nero di sepia but dont remember the sauce…10 years…
i think we will have to return one day!

pd: you must try Centro Vasco Frances, at Moreno street. Super fish dishes.

]]> By: Asado Argentina » Grilled Camembert - Camembert A La Parrilla http://www.saltshaker.net/20061208/lo-de-good-fish/comment-page-1#comment-9179 Asado Argentina » Grilled Camembert - Camembert A La Parrilla Fri, 22 Dec 2006 17:03:58 +0000 http://www.saltshaker.net/20061208/lo-de-good-fish#comment-9179 [...] When I saw Dan’s post over at SaltShaker about grilled camembert he enjoyed at Lo Rafael, I thought hmmm one of those little wheels just might have to be forcefully volunteered as a specimen on my parrilla. Like I’ve mentioned before, the chance to enjoy many culinary delights at a restaurant near the bottom of the world is not one that comes easily. When you need something done around here you just have to do it yourself. [...] [...] When I saw Dan’s post over at SaltShaker about grilled camembert he enjoyed at Lo Rafael, I thought hmmm one of those little wheels just might have to be forcefully volunteered as a specimen on my parrilla. Like I’ve mentioned before, the chance to enjoy many culinary delights at a restaurant near the bottom of the world is not one that comes easily. When you need something done around here you just have to do it yourself. [...]

]]> By: SaltShaker » Blog Archive » Feliĉan Naskiĝtago! http://www.saltshaker.net/20061208/lo-de-good-fish/comment-page-1#comment-8800 SaltShaker » Blog Archive » Feliĉan Naskiĝtago! Sun, 17 Dec 2006 12:17:08 +0000 http://www.saltshaker.net/20061208/lo-de-good-fish#comment-8800 [...] Sometimes things that don’t quite work out sit in the back of my mind and simmer, waiting for an idea. About a week ago, I ate at a very nice fish restaurant, Lo Rafael, where I tried three different fish dishes. The salmon dish seemed an interesting idea, but they just didn’t quite pull it off. Simmering away, and adding in my promise to make some various non-pork empanadas, I thought I’d go with salmon. A traditional mix of flavors from the area where I was starting off is salmon and cucumber. I coarsely chopped fresh and smoked salmon along with cucumber and roasted piquillo peppers. I didn’t feel the mixture had a smoky enough flavor for what I was looking for, so I seasoned it with smoked salt and white pepper - you have to judge based on how smoky the smoked salmon is, and the ratio of it you use to the fresh. I put the mixture in empanada skins (note to self, do this much closer to baking time - the cucumbers and fresh salmon start to lose liquid with the salt and the bottom of the empanadas becomes wet and is difficult to bake thoroughly) and sprinkled them with medium hot paprika before baking. Following on the restaurant experience, I decided to make a dipping sauce with the blue cheese - melt blue cheese, some sort of cream cheese or queso blanco, and butter in milk, thicken with a slurry made of milk and cornstarch, and season with smoked salt and white pepper. This dish seemed to be the hit of both evenings! [...] [...] Sometimes things that don’t quite work out sit in the back of my mind and simmer, waiting for an idea. About a week ago, I ate at a very nice fish restaurant, Lo Rafael, where I tried three different fish dishes. The salmon dish seemed an interesting idea, but they just didn’t quite pull it off. Simmering away, and adding in my promise to make some various non-pork empanadas, I thought I’d go with salmon. A traditional mix of flavors from the area where I was starting off is salmon and cucumber. I coarsely chopped fresh and smoked salmon along with cucumber and roasted piquillo peppers. I didn’t feel the mixture had a smoky enough flavor for what I was looking for, so I seasoned it with smoked salt and white pepper – you have to judge based on how smoky the smoked salmon is, and the ratio of it you use to the fresh. I put the mixture in empanada skins (note to self, do this much closer to baking time – the cucumbers and fresh salmon start to lose liquid with the salt and the bottom of the empanadas becomes wet and is difficult to bake thoroughly) and sprinkled them with medium hot paprika before baking. Following on the restaurant experience, I decided to make a dipping sauce with the blue cheese – melt blue cheese, some sort of cream cheese or queso blanco, and butter in milk, thicken with a slurry made of milk and cornstarch, and season with smoked salt and white pepper. This dish seemed to be the hit of both evenings! [...]

]]> By: asadoarg http://www.saltshaker.net/20061208/lo-de-good-fish/comment-page-1#comment-8390 asadoarg Mon, 11 Dec 2006 22:50:07 +0000 http://www.saltshaker.net/20061208/lo-de-good-fish#comment-8390 Thanks, I'll have to give that a try. All I can get here are Sancor's camembert and the hybrid Blue-bert. They aren't that bad but like you said, nothing compared to France's gift to the world. That's life. Thanks, I’ll have to give that a try. All I can get here are Sancor’s camembert and the hybrid Blue-bert. They aren’t that bad but like you said, nothing compared to France’s gift to the world. That’s life.

]]> By: dan http://www.saltshaker.net/20061208/lo-de-good-fish/comment-page-1#comment-8386 dan Mon, 11 Dec 2006 21:11:07 +0000 http://www.saltshaker.net/20061208/lo-de-good-fish#comment-8386 Delicious! Camembert's rind is edible, and it's so lightly charred that it's more like toasting. Delicious! Camembert’s rind is edible, and it’s so lightly charred that it’s more like toasting.

]]> By: asadoarg http://www.saltshaker.net/20061208/lo-de-good-fish/comment-page-1#comment-8377 asadoarg Mon, 11 Dec 2006 15:56:41 +0000 http://www.saltshaker.net/20061208/lo-de-good-fish#comment-8377 Nice looking fish dish. I don't think I've had grilled camembert before. How's the rind after getting a little charred like that? Nice looking fish dish.

I don’t think I’ve had grilled camembert before. How’s the rind after getting a little charred like that?

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