Can we combine eel and crabcakes to create a delicious fusion dish?

  • Thread starter Thread starter wolram
  • Start date Start date
AI Thread Summary
The discussion revolves around unique food pairings and flavor combinations that elevate simple dishes. Participants share their experiences with mixing ingredients, such as combining pepperoni pizza with "Very Lazy" chilies and creating a spicy soy sauce for fresh pineapple. Traditional dishes from Southeast Asia and Italy are referenced, emphasizing the appeal of contrasting flavors. There’s a notable exchange about sweet and savory pairings, with some expressing a dislike for sweet flavors with meat, while others recount positive experiences with such combinations, like Moroccan pastilla. The conversation also touches on various cooking techniques and personal recipes, showcasing a blend of culinary creativity and cultural influences. Overall, the thread highlights the joy of experimenting with flavors and the communal aspect of sharing food experiences.
  • #51
cyrusabdollahi said:
What I showed is not unagi no kabayaki, its unadon.

You're right, it is unadon, but I never said the dish was called unagi no kabayaki, only the eel. Either way, if it's got eel, I'll eat it.
 
Physics news on Phys.org
  • #52
Yeah, eel is good stuff. Its up there with crabcakes... If we could combine the two...hmmm
 
  • #53
Try steaming spinach, broccoli with sherry, preferably dry, added to the H20 -- or solo. Chinese restaraunts typically do this.

Next special time you do pasta, try your standard tomato sauce. But, reduce a bottle of Chianti to about 1/4 cup -- a fry pan works well for this -- and add to the sauce. Makes a sauce with a huge and interesting and good flavor. I use olives, capers, green peppercorns, sometimes shrimp, with a basic Marinara Sauce.

Regards,.
Reilly Atkinson
 
  • #54
cyrusabdollahi said:
Yeah, eel is good stuff. Its up there with crabcakes... If we could combine the two...hmmm

Hmmmm...not a bad idea. I was planning to hit an asian store this weekend, maybe if I can find some good eel, I can adapt a recipe. There are numerous fish-type cakes out there, salmon is a popular one. I can see using eel with ginger, green onion, maybe five-spice powder, maybe a little wasabi, panko for bread crumbs...or else sushi rice (kinda like a risotto cake)...mmmmm, getting hungry.
 
Last edited:

Hot Threads

Recent Insights

Back
Top