Comments on: Cooking Club: Asian-Fusion http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/ Seattle & LA-based food blog with recipes, restaurant reviews and all things bacon. Wed, 08 Feb 2012 10:21:07 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Tyler Schulz http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-2660 Tyler Schulz Thu, 04 Sep 2008 19:30:12 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-2660 <p>I tried your suggested halibut with cilantro-lime butter for a gourmet dinner party club. It was probably one of the best meals I’ve ever had. It was absolutely delicious. I will definitely make it again, but hate the idea of using trawled halibut. I don’t know of an alternative fish to use that’s sustainable, so I’ll have to look for long-line halibut. This dish absolutely wowed my guests and me.</p> I tried your suggested halibut with cilantro-lime butter for a gourmet dinner party club. It was probably one of the best meals I’ve ever had. It was absolutely delicious. I will definitely make it again, but hate the idea of using trawled halibut. I don’t know of an alternative fish to use that’s sustainable, so I’ll have to look for long-line halibut. This dish absolutely wowed my guests and me.

]]> By: megwoo http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1121 megwoo Mon, 14 Nov 2005 06:57:01 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1121 Jason, I agree—some fusion is just bad food. Jason, I agree—some fusion is just bad food.

]]> By: megwoo http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1120 megwoo Mon, 14 Nov 2005 06:47:57 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1120 Keiko, Ha ha! I know! No meat and it was delicious! Keiko, Ha ha! I know! No meat and it was delicious!

]]> By: megwoo http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1119 megwoo Mon, 14 Nov 2005 06:46:44 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1119 PC, Yeah it took me a while to get the hang of beurre blanc—it kept separating on me! But I think I have it down now; the heat is key! PC, Yeah it took me a while to get the hang of beurre blanc—it kept separating on me! But I think I have it down now; the heat is key!

]]> By: Jason Truesdell http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1118 Jason Truesdell Sun, 13 Nov 2005 18:48:20 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1118 oops… when food is made with an appreciation for the functions of each ingredient, fusions have a fair chance of being memorable, exciting dishes… When fusions are done with the intention of shocking people or creating off-the-wall menu descriptions, they tend not to be as exciting. oops… when food is made with an appreciation for the functions of each ingredient, fusions have a fair chance of being memorable, exciting dishes… When fusions are done with the intention of shocking people or creating off-the-wall menu descriptions, they tend not to be as exciting.

]]> By: Jason Truesdell http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1117 Jason Truesdell Sun, 13 Nov 2005 18:46:04 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1117 I’m not a purist, necessarily, but I think my only reservation with the word “fusion” is that I dislike what fusion has become… drama for the sake of drama rather than for the sake of flavor, towers of incongruous unrelated ingredients. Using lemongrass in place of another herb seems perfectly reasonable, if the crab likes it; cilantro lime butter is essentially a classic citrus seafood accompaniment with a different choice of herb, and you’ve actually made a fusion with compatible, rather than competitive, flavors. This is the kind of fusion that makes sense to me…<br /> <br /> When food is made with an appreciation for I’m not a purist, necessarily, but I think my only reservation with the word “fusion” is that I dislike what fusion has become… drama for the sake of drama rather than for the sake of flavor, towers of incongruous unrelated ingredients. Using lemongrass in place of another herb seems perfectly reasonable, if the crab likes it; cilantro lime butter is essentially a classic citrus seafood accompaniment with a different choice of herb, and you’ve actually made a fusion with compatible, rather than competitive, flavors. This is the kind of fusion that makes sense to me…

When food is made with an appreciation for

]]> By: Keiko http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1115 Keiko Sat, 12 Nov 2005 23:04:19 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1115 Megwoo, I can’t see any meat! :) Everything looks gorgeous. Megwoo, I can’t see any meat! :) Everything looks gorgeous.

]]> By: the pragmatic chefâ„¢ http://www.iheartbacon.com/2005/11/cooking-club-asian-fusion/#comment-1113 the pragmatic chefâ„¢ Fri, 11 Nov 2005 20:43:02 +0000 http://www.iheartbacon.com/wordpress/?p=297#comment-1113 Wow, good stuff. I love beurre blancs, they’re such a great platform to build flavors upon. You just have to be careful with the heat, not enough and it doesn’t emulsify fully, too much and you split the whole butter. Wow, good stuff. I love beurre blancs, they’re such a great platform to build flavors upon. You just have to be careful with the heat, not enough and it doesn’t emulsify fully, too much and you split the whole butter.

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