83 replies to this topic

[Zeemanb]

A great place to check out is the newly expanded Hueng Vong Market at 4th and Grand. They have very cool produce walk-ins, sort of loosely arranged by hard vegetables, greens and herbs, and fruit type things. There are three, maybe four produce walk-ins. And great meat and seafood counters. I've  been going to Hueng Vong for years at 5th and Walnut, but their new location is just wonderful.

Agreed! I went there last week for the first time and was delighted. I thought I had posted it but, apparently, that was in an offline conversation. And they have more implements, serving and cookwares, too (or maybe they're just displayed in a more shopper-friendly way). Clearly they have grasped the new wasp-ish demographic of loft-dwellers and figured out (sadly, perhaps, but accurat ely) that wide aisles, hyper-refrigeration and bright lights sell. It's great to have TWO such wonderful Asian markets within a stone's throw of one another. And I think there is room for both -- I don't think either will drive the other out.

Fingers crossed, hoping we're actually getting an urban thing happening here.

I will definitely visit Hueng Vong this week or weekend for comparison's sake. I'm most interested in checking out their produce section. It totally slipped my mind to mention that much of the produce last week at the Chinatown market was in REALLY rough shape....I couldn't believe some of it was left sitting out. My guess is that I was there the day before they got a new delivery, but still. Also worth mentioning that after I got home I noticed the tofu I bought was already four days past expiration...I rarely buy tofu and just didn't think to look while I was still in the store. Anyway, I'll be interested to see the differences between the two stores. It definitely sounds like Hueng Vong is shooting for a wider appeal.

[mamagotcha]

I have been told by Dennis Kaniger that the Oriental Market at 103rd and Metcalf has, hands down, the best supply of Japanese products and ingredients. Haven't been there myself yet; heading there soon.

[maftoul]

I agree with Dennis. It's a great store. The Oriental Supermarket is right off Marty at 103rd. They have the best selection of Japanese and Korean cookware that I've seen outside of Seattle. We bought our daughter who is a very good cook of Japanese food a takoyaki pan, different kinds of omelet pans and an interesting pan with fish shaped indentations for some kind of pancake. We usually make the drive out there from midtown if we want Japanese or Korean ingredients. They have expanded into the old kosher deli spot and carry even more great things. AND it's right around the corner from India Emporium!

[ulterior epicure]

I have been told by Dennis Kaniger that the Oriental Market at 103rd and Metcalf has, hands down, the best supply of Japanese products and ingredients. Haven't been there myself yet; heading there soon.

With the caveat that we're speaking in terms of Kansas City, I can vouch for that.

[moosnsqrl]

Never been there but, in the interest of maintaining a perfect record of never agreeing with Dennis, I will go post-haste and find fault with it.

[maftoul]

I have been told by Dennis Kaniger that the Oriental Market at 103rd and Metcalf has, hands down, the best supply of Japanese products and ingredients. Haven't been there myself yet; heading there soon.

With the caveat that we're speaking in terms of Kansas City, I can vouch for that.

I thought we were always speaking in terms of Kansas City

Having recently visited Seattle, I can attest that we are indeed speaking in terms of the best we have available in Kansas City.

The biggest downside to most of the ethnic markets here is the produce. The best Asian produce is at the Hmong tables on the weekends at the City Market. Beyond that, it's hit or miss. Zeemanb's experience is pretty typical.

[Aaron Deacon]

The best Asian produce is at the Hmong tables on the weekends at the City Market.  Beyond that, it's hit or miss. Zeemanb's experience is pretty typical.

Also, there is a table at the OP market on Saturdays (but not Wednesdays) that has Thai basil, Thai eggplant, bitter melon, Thai chiles, long beans, and a few other goodies. Everything's cheap and the girls behind the table are very friendly too. They're in the eastern third, on the southern side. Worth seeking out if shopping for Asian produce in the area.

[chicagowench]

Their lemongrass is outstanding, too. And cheap. Megacheap.

[kendix]

Anyone know where to get veal bones and duck fat?

[ulterior epicure]

Anyone know where to get veal bones and duck fat?

Duck fat - I think McGonigal's has it. (wench - weren't you ISO back in the colder days for duck fat for a flageolet?).

Let me know if you/where you find veal bones.

[chileheadmike]

Anyone know where to get veal bones and duck fat?

I think D&D has duck fat.

Mcgonigles or Bichlemeyer's may be your best bet for veal bones. I'd definately call first.

[maftoul]

I've purchased veal bones from McGonigle's.
One way to acquire duck fat is to ask a restaurant who serves duck and duck confit if they would sell you some. Many places keep the fat and often have more than they need. Le Fou Frog and Starker's Reserve come to mind. Hey, Big Country, can you spare some duck fat?

[chicagowench]

Anyone know where to get veal bones and duck fat?

Duck fat - I think McGonigal's has it. (wench - weren't you ISO back in the colder days for duck fat for a flageolet?).

Let me know if you/where you find veal bones.

Yes. McGonigle's has it- Whole Foods does as well and was cheaper than McG! McG can get veal bones if you make arrangements ahead of time.

Edited by chicagowench, 19 September 2007 - 08:08 PM.

[kendix]

Thanks for the help!

[Zeemanb]

If you feel like a road trip, Paradise Meats in Trimble, MO has good stuff, including Heritage Foods heirloom items (wagyu beef, berkshire pork, etc).

Just a quick followup.....drove up to Trimble w/chileheadmike on Saturday to survey the goods. Great selection of meats, though I stuck to Wagyu flatiron and a Piedmontese filet during this trip. Excellent customer service....if you don't see it just ask, and if they don't have it they can generally get it pretty quickly. I think I see some veal t-bones in my future.....

[Frog1879]

...a Piedmontese filet ...

Do you happen to remember what other cuts they had of the Piedmontese beef? I'm thinking a nice rib roast would go perfectly with a bottle of Barolo for Christmas Eve dinner.

Thanks,
Frog

[chileheadmike]

...a Piedmontese filet ...

Do you happen to remember what other cuts they had of the Piedmontese beef? I'm thinking a nice rib roast would go perfectly with a bottle of Barolo for Christmas Eve dinner.

Thanks,
Frog

Most of their stuff was pre-cut and cryovac'd. They did have a wagyu brisket that looked very tempting. I'm sure they would order one for you. I'd call anyway, because, well living in Olathe, they're practically in Iowa.

[Frog1879]

Most of their stuff was pre-cut and cryovac'd. They did have a wagyu brisket that looked very tempting. I'm sure they would order one for you. I'd call anyway, because, well living in Olathe, they're practically in Iowa.

Maybe, but there's none of that silly 65 mph speed limit stuff. I'll be sure to call before I go. Thanks!

Frog

[kendix]

I'm looking for sausage making supplies such as curing salt and hog casings. I'd prefer to give my business to a local place rather than order online. Anyone know of a place?

[chileheadmike]

I'm looking for sausage making supplies such as curing salt and hog casings. I'd prefer to give my business to a local place rather than order online. Anyone know of a place?

Not sure about the curing salt but I've gotten hog casings from Bychelmeyer's.

[Zeemanb]

I did a little lunchtime cheese shopping today and found out from the folks at the Wild Oats (119th) cheese counter that they may start ordering from Cowgirl Creamery within the month. I didn't think to ask if that meant they'd only be ordering actual CC cheeses like Mt. Tam and Red Hawk (or if they'd get everything that is available on their site), but I thought it was cool news regardless.

I've also been wondering where to find fresh burrata and managed to find some at Dean and Deluca. Usually D&D is the worst kind of lunchtime rush nightmare, but the cheese counter serves as the eye of the storm...at least today. So between Wild Oats and D&D I managed to score a nice little stash of Saint Andre, Humboldt Fog and a Spanish cheese called "Queso Valdeon" that was way, way too ugly to pass up.

I'm finding that eating such small meals post-surgery means I have to get the most "bang for the buck" flavor-wise, and what protein source is as diverse and flavorful in small amounts (and lends itself to the meticulous foodie nature) as cheese? With that in mind, one question.....can anyone name a good source for cheese NORTH of the river? I'm not out south nearly as often these days, so Better Cheddar on the Plaza is as close as it gets from my house.

[justhoward]

I'm looking for sausage making supplies such as curing salt and hog casings. I'd prefer to give my business to a local place rather than order online. Anyone know of a place?

Not sure about the curing salt but I've gotten hog casings from Bychelmeyer's.

Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage!

[ulterior epicure]

I'm looking for sausage making supplies such as curing salt and hog casings. I'd prefer to give my business to a local place rather than order online. Anyone know of a place?

Not sure about the curing salt but I've gotten hog casings from Bychelmeyer's.

Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage!

justhoward, you mean "pink salts?" Anywhere else in KC that sells it?

[justhoward]

Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage!

[/quote]
justhoward, you mean "pink salts?" Anywhere else in KC that sells it?

[/quote]

Yes. Aka "curing salt", "pink salt" and "TCM" (tinted curing mix). It's something like 94% salt (sodium chloride) and 6% nitrite. They add the pink color to make it easy to distinguish from other cures and thus safer to keep around. There are also other curing mixes that are pink salt plus nitrates but they are more dangerous and harder to come by - used in commercial sausage making for hard cured sausage for example.

For regular pink salt, Bychelmeyer is the only place I've found it here, but it seems like Mcgonigles would have it too???

[ChefCAG]

[quote name='justhoward' date='Oct 24 2007, 04:15 PM']
Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage!

[/quote]
justhoward, you mean "pink salts?" Anywhere else in KC that sells it?

[/quote]

Yes. Aka "curing salt", "pink salt" and "TCM" (tinted curing mix). It's something like 94% salt (sodium chloride) and 6% nitrite. They add the pink color to make it easy to distinguish from other cures and thus safer to keep around. There are also other curing mixes that are pink salt plus nitrates but they are more dangerous and harder to come by - used in commercial sausage making for hard cured sausage for example.

For regular pink salt, Bychelmeyer is the only place I've found it here, but it seems like Mcgonigles would have it too???

[/quote]


What's the name brand on that salt Howard? Is it packaged or bulk?

[justhoward]

[quote name='ChefCAG' date='Oct 24 2007, 05:09 PM']
[quote name='justhoward' date='Oct 24 2007, 04:15 PM']
Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage!

[/quote]
justhoward, you mean "pink salts?" Anywhere else in KC that sells it?

[/quote]

Yes. Aka "curing salt", "pink salt" and "TCM" (tinted curing mix). It's something like 94% salt (sodium chloride) and 6% nitrite. They add the pink color to make it easy to distinguish from other cures and thus safer to keep around. There are also other curing mixes that are pink salt plus nitrates but they are more dangerous and harder to come by - used in commercial sausage making for hard cured sausage for example.

For regular pink salt, Bychelmeyer is the only place I've found it here, but it seems like Mcgonigles would have it too???

[/quote]


What's the name brand on that salt Howard? Is it packaged or bulk?

[/quote]

Hey Colby! With time on my hands now you'll start finding me here more.

I can't remember the brand name. It's packaged in a small plastic baggies, maybe an ounce or two. There is a label on it, I think, but it could be something they buy in bulk and repack in more usable quantities. It is the only kind they have though, so if you ask for the pink salt you'll get it. Talk to you soon.

[ulterior epicure]

Howard: Fantastic, thanks for the tip.

Dude, Colby/Howard, you all need to learn to use the [quotes] on this system!

[joiei]

[quote name='ulterior epicure' date='Oct 24 2007, 05:55 PM']Howard: Fantastic, thanks for the tip. 

Dude, Colby/Howard, you all need to learn to use the [quotes] on this system!

[/quote]
ue, dude. You need to stop playing eG english police and just put up with us being imperfect.

[maftoul]

[quote name='justhoward' date='Oct 24 2007, 04:48 PM']
[quote name='ChefCAG' date='Oct 24 2007, 05:09 PM']
[quote name='justhoward' date='Oct 24 2007, 04:15 PM']
Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage!

[/quote]
justhoward, you mean "pink salts?" Anywhere else in KC that sells it?

[/quote]

Yes. Aka "curing salt", "pink salt" and "TCM" (tinted curing mix). It's something like 94% salt (sodium chloride) and 6% nitrite. They add the pink color to make it easy to distinguish from other cures and thus safer to keep around. There are also other curing mixes that are pink salt plus nitrates but they are more dangerous and harder to come by - used in commercial sausage making for hard cured sausage for example.

For regular pink salt, Bychelmeyer is the only place I've found it here, but it seems like Mcgonigles would have it too???

[/quote]


What's the name brand on that salt Howard? Is it packaged or bulk?

[/quote]

Hey Colby! With time on my hands now you'll start finding me here more.

I can't remember the brand name. It's packaged in a small plastic baggies, maybe an ounce or two. There is a label on it, I think, but it could be something they buy in bulk and repack in more usable quantities. It is the only kind they have though, so if you ask for the pink salt you'll get it. Talk to you soon.

Are we talking about Bichelmeyer's at 7th Street Trafficway and Cheyenne? They have all the parts of a pig and sausage making stuff. And cow, too.
[/quote]

[ChefCAG]

[quote name='ulterior epicure' date='Oct 24 2007, 05:55 PM']Howard: Fantastic, thanks for the tip. 

Dude, Colby/Howard, you all need to learn to use the [quotes] on this system!

[/quote]



Naw, It makes us look like real chefs The reason I ask is we have Sel Rose and I have enough for probably another year and then I need to find more. It's the curing salt in the Torchone and I don't want to use another brand if it changes the out come.