Abalone - Chinese style

Ernest, I tried this recipe, and, to be honest, I didn't really like it.  I mean no disrespect and I realize maybe it's just the cultural difference of me being a gringo.  I found that all that cooking takes the abalone-ness out of it.  It was very tender but was like eating, well, nothing.  The sauce and stuff was good, but there was no taste of abalone.

After all my years of catching abalone I guess I've gone completely in the other direction with it.  I like it fresh, raw, and thinly sliced with wasabi, rice vinegar, and lemon.

Sorry, maybe I shouldn't post this.  Don't mean to be negative.

Dave

Chinese style tenderized abalone, shitake and baby bella mushrooms in oyster sauce.  Thanks to Jim (Big Jim) for gifting me the abalone and Ernest (Lucky13) for the recipe.  Used chicken broth and slow cooked 24hrs to soften up the abalone.  Served with steam rice.  Oh so yummy!

Ernest, I tried this recipe, and, to be honest, I didn't really like it.  I mean no disrespect and I realize maybe it's just the cultural difference of me being a gringo.  I found that all that cooking takes the abalone-ness out of it.  It was very tender but was like eating, well, nothing.  The sauce and stuff was good, but there was no taste of abalone.

After all my years of catching abalone I guess I've gone completely in the other direction with it.  I like it fresh, raw, and thinly sliced with wasabi, rice vinegar, and lemon.

Sorry, maybe I shouldn't post this.  Don't mean to be negative.

Dave

IMHO, this is good feedback.  Cooking is largely personal preference, so having honest dialogue keeps expectations realistic and show's a different perspective. 

Ernest, I tried this recipe, and, to be honest, I didn't really like it.  I mean no disrespect and I realize maybe it's just the cultural difference of me being a gringo.  I found that all that cooking takes the abalone-ness out of it.  It was very tender but was like eating, well, nothing.  The sauce and stuff was good, but there was no taste of abalone.

After all my years of catching abalone I guess I've gone completely in the other direction with it.  I like it fresh, raw, and thinly sliced with wasabi, rice vinegar, and lemon.

Sorry, maybe I shouldn't post this.  Don't mean to be negative.

Dave

IMHO, this is good feedback.  Cooking is largely personal preference, so having honest dialogue keeps expectations realistic and show's a different perspective. 

+1

If we all liked the same food, beer, wine etc the world would be really boring.

 

I'd be stoked to try Ernest's recipe, but also love the simple, fresh raw ab sashimi and the raw asian/island ab salad that Kiel Reelknots showed me.

Thanks for sharing fellas.

 

 

Sincerely,

Jim

ps...Rey your dish looks great! Glad you and your wife enjoyed the ab!   

Now only to go get some Abs...

Ernest, I tried this recipe, and, to be honest, I didn't really like it.  I mean no disrespect and I realize maybe it's just the cultural difference of me being a gringo.  I found that all that cooking takes the abalone-ness out of it.  It was very tender but was like eating, well, nothing.  The sauce and stuff was good, but there was no taste of abalone.

After all my years of catching abalone I guess I've gone completely in the other direction with it.  I like it fresh, raw, and thinly sliced with wasabi, rice vinegar, and lemon.

Sorry, maybe I shouldn't post this.  Don't mean to be negative.

Dave

My very first ab dive my instructor pounded up some abs and fried them at the beach. My thoughts were exactly like you said, like eating nothing.
Different strokes for different folks... haha... no offense taken.

Ray, that dish looks delicious. Good job!!!

ernest