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What's on your plate today?

Haven't made this in ages, but the rest of the Distance Learning Team at work has been pressuring me to bring some in and, well, I do have to make sure it came out alright, don't I? Chinese Chicken Salad with Thai Chile-Peanut dressing . . . like my Frito Pie, it gets made a little different and comes out a little better each time!

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~Boar
 
The Black Cloud said:
Ceviche. One of the most underwhelming versions I've had, unfortunately.
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Funny! I just made one yesterday! 2lbs of wild caught shrimps. Some people like to precook their shrimps but I like to let the limes do the cooking, I find that they taste so much better and fresher this way. Also, I like my ceviche spicy and with a lot of delicious liquid.

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That's the way it should be, i.e. the proteins are raw and "cooked" by the citrus juice. The one I had yesterday was just rather bland. Needed more lime, chile, and spices. And the Leche de tigre, the liquid runoff, is a must. Sadly the plate yesterday didn't have much.
 
Anniversary celebration last night, and my chef friend who just opened a 2nd location of his Mexican seafood concept blew us up. First course was this (Hammersley I think) oyster with lightly marinated salmon roe and insane Hokkaido uni... I'm a fanatic for uni, this may have been the best/richest I've eaten.
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zeemanb said:
Anniversary celebration last night, and my chef friend who just opened a 2nd location of his Mexican seafood concept blew us up. First course was this (Hammersley I think) oyster with lightly marinated salmon roe and insane Hokkaido uni... I'm a fanatic for uni, this may have been the best/richest I've eaten.
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That looks sooooo good! I'm going to have to try making that.

I'm also a fanatic for uni. The best I ever had was when I was walking on a beach the day after a typhoon passed through Okinawa. A local gentleman waved me over as he fished an urchin out of the surf; he broke it open with a piece of coral and handed it to me. We fished out the uni with our fingers, dipped it in seawater and enjoyed it together right there.
 
Nihon_Ni said:
That looks sooooo good! I'm going to have to try making that.

I'm also a fanatic for uni. The best I ever had was when I was walking on a beach the day after a typhoon passed through Okinawa. A local gentleman waved me over as he fished an urchin out of the surf; he broke it open with a piece of coral and handed it to me. We fished out the uni with our fingers, dipped it in seawater and enjoyed it together right there.
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Oh man, that is the dream uni! Chef Carlos gets fresh/live uni pretty often, but nothing close to the ocean and sea air pairing with one plucked right out of the water.
 
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