Comments on: Weekend Foodblogging: Hotel Ceviche

By: Photography And Life: A Year In The Making | A Bite of Sanity

Photography And Life: A Year In The Making | A Bite of Sanity — Tue, 01 Mar 2011 06:11:31 +0000

[...] write 300 words instead of the 500 you planned on. The blog post for the day will be a cold fish. The drawing will come off flat or uninspired. You’ll run one mile instead of two. The [...]

By: TruffleMediaJohnBlue

TruffleMediaJohnBlue — Tue, 16 Mar 2010 23:05:57 +0000

For other hotel survival cooking idea and tips, google “hotel survival George Egg”, George has a set of short videos that demo cooking in hotel with a minimum of equipment (cloths iron is a handy “cooking” item:).

By: TruffleMediaJohnBlue

TruffleMediaJohnBlue — Tue, 16 Mar 2010 23:05:57 +0000

By: TruffleMediaJohnBlue

TruffleMediaJohnBlue — Tue, 16 Mar 2010 16:05:57 +0000

By: Christopher S. Penn

Christopher S. Penn — Tue, 16 Mar 2010 04:22:18 +0000

Gotcha – that makes sense. In this case, though, I figured that a high speed defrost of a single filet probably wasn't a major issue.

By: ChefMark

ChefMark — Tue, 16 Mar 2010 02:29:02 +0000

Very clever approach, Chris! I'm not sure why someone would go to all that trouble in a hotel room, but go for it!

When I saw the title of the blogpost, I was thinking you were STAYING in a hotel named Ceviche!

One food safety note, though: You should never defrost anything in warm water. Cold water, gently flowing, is best. it's actually the motion of the water more than the actual temperature that is responsible for the defrosting (thermogenics, ya know!) While I'm sure it's fine to do this for your single serving of fish, it's generally not a good practice if you're defrosting anything larger like say, a turkey! You want all parts of the protein to remain OUT of the temperature danger zone at all times.

By: Tom Webster

Tom Webster — Tue, 16 Mar 2010 01:44:13 +0000

This is full of so much awesome that words fail me.

By: Christopher S. Penn

Christopher S. Penn — Mon, 15 Mar 2010 21:22:18 +0000

Gotcha – that makes sense. In this case, though, I figured that a high speed defrost of a single filet probably wasn't a major issue.

By: ChefMark

ChefMark — Mon, 15 Mar 2010 19:29:02 +0000

By: Tom Webster

Tom Webster — Mon, 15 Mar 2010 18:44:13 +0000

This is full of so much awesome that words fail me.