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  #26  
Old May 25th, 2007, 11:59 AM
hochung hochung is offline
Ho Chung
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Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,006
Mike, we wish you were here for this:



lunch05.jpg
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Last edited by hochung : April 29th, 2008 at 07:57 PM.
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  #27  
Old May 25th, 2007, 01:26 PM
Mike_Rupp Mike_Rupp is offline
Mike Rupp
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Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 862
The deeper the red is the better it is.

I still haven't found a good place around here for champong. I had some a while back and I think it had factory made noodles. The broth was a flavorful as salted water. For all of the good Asian restaurants in Seattle, I can't find a good noodle place.
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  #28  
Old May 26th, 2007, 01:15 PM
dchapman dchapman is offline
Daniel Chapman
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Join Date: Dec 2005
Location: VA
Posts: 1,117
Ho,
That looks like what they call a sideboard around here.

If those dishes were American food, they would look like this.

I had Tuna, again, the other night here at the house.
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File Type: jpg food 023 (Small).jpg (45.8 KB, 43 views)
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  #29  
Old May 26th, 2007, 01:58 PM
hochung hochung is offline
Ho Chung
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Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,006
Dan, that tuna looks pretty good.

but, what's up with the sauce thing all over the edge of the plate? "kicking up a notch?" LOL
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  #30  
Old May 27th, 2007, 08:23 AM
Bender Bender is offline
Stephen Dickerson
KI6IXA
 
Join Date: Jun 2004
Location: Dayton, OH
Posts: 23
Quote:
Originally Posted by Mike_Rupp
Alder wood planked Copper River sockeye salmon with bing cherry red wine reduction:

Now is the very short window of opportunity to eat the Copper River salmon. If you like salmon, call your good fish restaurant and see if they have the Copper River salmon. Its very fatty compared to most salmon that you will eat all year long.

Great recommendation - had some last night at King's Fish House. The rub was a bit too spicy and masked most of the flavor of the fish, but around the edges where there was less of the rub, the flavor of the fish was great.

Stephen
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  #31  
Old May 27th, 2007, 08:47 AM
JSQ JSQ is offline
Jack Quinlan
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Join Date: Apr 2004
Location: San Diego
Posts: 3,487
Quote:
Originally Posted by dchapman
Ho,
That looks like what they call a sideboard around here.

If those dishes were American food, they would look like this.

I had Tuna, again, the other night here at the house.


LOL.

That picture looks like a Rorschach inkblot of Dan's identity crisis.
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  #32  
Old May 27th, 2007, 10:16 AM
Mike_Rupp Mike_Rupp is offline
Mike Rupp
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Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 862
Quote:
Originally Posted by Bender
Great recommendation - had some last night at King's Fish House. The rub was a bit too spicy and masked most of the flavor of the fish, but around the edges where there was less of the rub, the flavor of the fish was great.

Stephen

Thats quite common, unfortunately. Its one thing to do that with a frozen farm raised salmon in an effort to help it out, but the best way to handle superior ingredients is to do as little as possible to let the flavor of the ingredient to prevail.

The Copper River salmon is extremely fatty, so most chefs in the PNW simply grill it and sometimes accompany it with some type of acidic sauce to balance out the fattiness.
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  #33  
Old May 29th, 2007, 06:56 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 16,068
Memorial Day (Late) Lunch in the Los Padres National Forest.

Han prepares the appetizer:




I wish I had a tailgate:




We didn't have a bread knife handy because we didn't know Han would be busting out the bread, so Han used the Santoku:




Appetizers ready:




This was my first time with the almond-stuffed olives. They're tasty. The almonds are crunchy and sort of like an edible olive pit. Kinda funky.

Ho fires up some charcoal for the IGT:




Ho dumps the coals into the IGT:




We had two IGTs:




Han throws on the spicy sausage:




Pork belly too:




Green onions for the pork:




The girls help out with the sesame oil, ground sea salt, and fresh-cracked pepper:




The greens are ready:




Meanwhile, the pork belly cooks away:




Plate:




Serve:




We had beef too:




The Luigi Bosca Argentine cab is from customer Jaime Thompson:




Jaime is stationed in Brazil and periodically sends Argentine wine to us. Thank you, Jaime.

Not crystal by any means, but it is nice to see the legs:




It's also nice to see the color of the beer:




Wondertwin Powers, Activate!:




Shape of . . . A PEPSI!:




Time flew by and it was dusk before we knew it:




We spent the rest of the night around the campfire:


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  #34  
Old May 29th, 2007, 08:54 PM
greghirst greghirst is offline
Greg Hirst
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Join Date: Sep 2003
Posts: 2,287
Looks like a great Memorial Day.

The almond-stuffed olives are good but I really enjoy these:

http://www.mezzetta.com/Merchant2/me..._Code=10700588
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  #35  
Old May 30th, 2007, 06:25 AM
skippy3k skippy3k is offline
Scott Kirn
 
Join Date: Mar 2005
Posts: 126
Quote:
Originally Posted by hochung
Dan, that tuna looks pretty good.

but, what's up with the sauce thing all over the edge of the plate? "kicking up a notch?" LOL

Dan is all about the presentation.
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  #36  
Old May 30th, 2007, 10:23 AM
JSQ JSQ is offline
Jack Quinlan
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Join Date: Apr 2004
Location: San Diego
Posts: 3,487
Sweet pics John.
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  #37  
Old May 30th, 2007, 03:30 PM
hochung hochung is offline
Ho Chung
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Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,006
The pork belly worked out much better than I expected. I thought the fat would flame up and burn my slices of happiness.

The heat from the IGT box was perfect.
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  #38  
Old May 31st, 2007, 09:19 AM
david despain david despain is offline
David Despain
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Join Date: Aug 2005
Posts: 33
Quote:
Originally Posted by skippy3k
Dan is all about the presentation.

After all, you eat with your eyes first.
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  #39  
Old June 3rd, 2007, 09:25 AM
greghirst greghirst is offline
Greg Hirst
KI6CQL
 
Join Date: Sep 2003
Posts: 2,287
Quote:
Originally Posted by Mike_Rupp
Alder wood planked Copper River sockeye salmon with bing cherry red wine reduction:

Now is the very short window of opportunity to eat the Copper River salmon. If you like salmon, call your good fish restaurant and see if they have the Copper River salmon. Its very fatty compared to most salmon that you will eat all year long.


Mike-tried some Copper River King Salmon (drizzled with balsamic glaze) at the Daily Grill in Irvine last night. It was one of their specials. It was OK.

My father-in-law tells me he likes Ivar's Salmon House on Lake Union for Copper River salmon. Ever tried them?

http://www.ivars.net/Salmon_House_Home/salmon.htm

Speaking of Lake Union, ever tried Canlis Restaurant?

http://www.canlis.com
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  #40  
Old June 4th, 2007, 05:39 AM
Mike_Rupp Mike_Rupp is offline
Mike Rupp
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Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 862
Greg, I've been to the Ivar's on Elliot Bay, but not the Lake Union location. Their food is decent, but the atmosphere is lacking. It needs an update.

I haven't been to Canlis, but I've heard great things about it. My wife and I have been too lazy to find a baby sitter and get out to a really nice restaurant.
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  #41  
Old June 4th, 2007, 06:27 AM
dchapman dchapman is offline
Daniel Chapman
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Join Date: Dec 2005
Location: VA
Posts: 1,117
Had a really lazy Sunday. Although this pic was taken several weeks ago, Sundays mid-day breakfast looked just like it.
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File Type: jpg b'fast.jpg (37.2 KB, 44 views)
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  #42  
Old June 4th, 2007, 12:32 PM
chrisvonc chrisvonc is offline
Chris von C
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Join Date: Sep 2003
Location: Va. USA
Posts: 340
Whats that on the left side of the dish?

If you guys like the stuffed olives, here in Austin restaurants/bars, they hand stuff olives with jalapenos. Apparently quite the rage but cant say first hand how they are. Considering how fast the disappear, I'd say they are pretty good.
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  #43  
Old June 4th, 2007, 12:39 PM
dchapman dchapman is offline
Daniel Chapman
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Join Date: Dec 2005
Location: VA
Posts: 1,117
Quote:
Originally Posted by chrisvonc
Whats that on the left side of the dish?
.

Bull Nuts
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  #44  
Old June 4th, 2007, 12:48 PM
chrisvonc chrisvonc is offline
Chris von C
N0H4MF
 
Join Date: Sep 2003
Location: Va. USA
Posts: 340
Quote:
Originally Posted by dchapman
Bull Nuts
Quiet.. I'm learning everything there is to know about these SnowPeak stoves and that sexy grill box.
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  #45  
Old June 4th, 2007, 07:25 PM
hanchung hanchung is offline
wsixhan
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Join Date: Sep 2003
Location: South Pasadena, CA
Posts: 1,182
not much into birra these days but had this w/ dinner tonight... not bad.

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  #46  
Old June 4th, 2007, 07:44 PM
traveltoad traveltoad is offline
Aaron Shrier
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Join Date: Dec 2003
Location: San Fernando Valley
Posts: 2,625
Yeah... I like Moretti.


It ain't no Samuel Smith's Oatmeal Stout.... but it's good.
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  #47  
Old June 4th, 2007, 07:58 PM
hanchung hanchung is offline
wsixhan
W6HAN
 
Join Date: Sep 2003
Location: South Pasadena, CA
Posts: 1,182
Quote:
Originally Posted by traveltoad
Yeah... I like Moretti.


It ain't no Samuel Smith's Oatmeal Stout.... but it's good.


hehe... i'm sure the Oatmeal Stout is a much more flavorful beer. i should try it someday.
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  #48  
Old June 4th, 2007, 08:06 PM
hanchung hanchung is offline
wsixhan
W6HAN
 
Join Date: Sep 2003
Location: South Pasadena, CA
Posts: 1,182
Quote:
Originally Posted by dchapman
Had a really lazy Sunday. Although this pic was taken several weeks ago, Sundays mid-day breakfast looked just like it.

daniel, this is the "lazy sunday by the pool" meal version of the struggling immigrant...

Kimchi Jigae w/ samgyobsal and spam:







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  #49  
Old June 4th, 2007, 08:08 PM
johnlee johnlee is offline
John Lee
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Join Date: Sep 2003
Location: Torrance, CA
Posts: 16,068
Spam.

You can take the boy out of Korea, but you can't take Korea out of the boy.
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  #50  
Old June 4th, 2007, 09:37 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,006
oh damn, with some soju... heavenly.
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