wesza
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In Hong Kong the Restaurants most famous for serving "Tripe Dishes" are "Hakka" and they prepare Tripe that is served in the Morning and late at Night for Congee that is the best I have ever eaten.
I hope someone has recipe that similar who will respond.
In Honolulu they make Tripe cooked with Fresh Pumpkin and Potato served in Congee around Halloween when the Pumpkins are available that is a delicious combination.
Irwin
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In Honolulu the most popular "Huli Huli" Chicken was generally quickly marinated in a Huli Huli Mix prepared by a local soyu sauce manufacturer who may have copyrighted the name.
They provided the outdoor large grills used to cook 1/2's of Chicken over charcoal for fund raisers by school's or organizations. It wasn't unusual for several thousand being served at any occasion.
We tried to make our special (more popular) by buying the soyu and adding our own flavorings while brushing then on the chickens toward the end of broiling over charcoal to enhance the taste.
Soy Sauce 1 quart
Dark Brown Sugar 1 pound
Grated fresh Ginger 1 pound
Dry Mustard Powder 4 ounces
Fresh Fine Chopped Garlic 2 cups
Ground White Pepper 3 tablespoons
Cider Vinegar 8 ounces
Dry White Wine 8 ounces (alcohol evaporates)
Soy Oil 1 pint
Everything mixed and shaken as being used and generally prepared the day before cooking to allow flavors to marry.
The Fresh Chickens were delivered shortly before serving, often kept on Ice as they would generally be cooked constantly for several hours until sold out.
The Chickens were not marinated, just dipped into the prepared marinade immediately before being placed on the grill screens prior to cooking, then brushed every time they were turned. The grill screens were large enough to hold 24/60 1/2 chickens per screen. If making at home it's easy to adjust the amount being done as home "Huli Huli" is not quite the same as a fund raiser.
We also had space available to let the Chickens set during cooking depending on the crowds. This setting lets the Chickens set and taste better after cooking. It a good idea to have a pan to rest your Chickens for a while when cooking at home. Practice makes perfect !
It's better to keep the coals or flame medium/low as the Chickens will not become charred and burnt looking just cooked evenly and better tasting. Often poultry will become charred on the exterior but still somewhat raw inside if heat is to high since the sugar can burn quicker in the marinade under high heat. If frequently turned the heat will dissipate evenly.
This was used for the marinate and for brushing on chickens while cooking
For the final brushing before serving the chickens we added some, "Toasted Sesame Oil" to enhance the finished flavor.
One thing I am sure about is, "NO PLACE" in Honolulu ever served "Huli Huli Chicken" with anything Pineapple.
Irwin
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Ah Leung Goh-goh, do you ever use pork belly in your joong? Is the pork butt what you traditionally use in your household?
Welcome back, Gastro Mui-Mui! We all miss your humorous postings! Did you bring your cheong-sam to the Big Apple? And the Gai Mo So? I thought you went learning to make Italian food in Europe!
Pork belly? Well... you know... The ruler of our house (and it ain't me
) has established a list of forbidden ingredients for cooking. I just have to cook without those. Tease me as you may... but no pork belly, no chicken dark meat (may be occassionally uplifted), no skin... et cetera, et cetera.Ah Leung:
Those of us who have had to learn to become accustomed to using lean Pork, Beef and Skinless Breast of Poultry are very pleased about your lovely wifes preferences.
I printed out and sent my daughter your complete posting of the recipe.
Her response was "Daddy you told me I could only use Pork Belly because the fat kept everything together" followed by, "it seems richer and should taste better so everyone will enjoy the Sticky Rice" but, "I want to still add the Sablefish (Black Cod)".
With 2 teenage granddaughters and one pre-teen I imagine your recipe will be very popular as it better meets their criteria and dainty appetites. (Huh) Every recipe you posted that I have had them check out on eGullet was something that they actually enjoyed preparing and have served to friends with allocates.
I think this year everyone will enjoy the Joong more, so I told her to make plenty so some could be kept in my freezer.
Thank you again,
Irwin
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I remember both tests, surveys and inspections done by the NYC Health Department during "Red Tide" scares regarding the safety of "Lobster Tomalley" in Live Lobster being sold via retailers or suppliers.
They all were considered safe with little or no "PHP" levels due to being then supplied only from wild stocks trapped from deep off shore waters. (some are trapped in the NY/Hudson Ocean Canyon). Most come from Maine or Canadian Provinces.
The Reef Lobsters available in small amounts in the Pacific Oceans and warm waters in the Atlantic may be vulnerable. Also I know on no information about Farmed Lobsters.
What benefits Lobster eaters is, generally prices drop lower during Red Tide scare periods as many consumers avoid all shellfish.
Red Tides are often showing contamination is very specific areas. Consumers are protected by the fact that all shellfish must be tagged guaranteeing the locations where and when harvested. If you have any hesitation you may ask to check the tags for assurance.
As a example if there is a Red Tide in New Jersey and the Oysters are tagged from Hudson Bay in Canada you can be assured they are safe to enjoy.
Irwin
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I have enjoyed Black Cod for years prepared all the ways previously mentioned as well as simply Boiled with Potatoes it alway tastes good.
Before I lived in Asia and the Pacific Nothwest I never had eaten it cooked fresh.
It was always very popular in New York area Appetizing stores as "Smoked Sable".
While its smoked in Seattle I feel there is no comparison with the Smoked Sable made in NYC.
I recently served Sable to a Fisherman friend in his 80's who fished in Alaska since he was a teenager who never had tried the NYC variation.
I shared with him and his wife Smoked Sable sliced to order from "Russ & Daughter's". This weekend was invited to his house for a Barbecue of Cooper River King Salmon where he served Smoked Sable he had ordered from "Russ & Daughters" together with "Kippered Smoked Salmon" that I had told him was the best tasting rendition of Salmon in my opinion.
Everyone was awed by the Sable but even more impressed with the Kippered Smoked Salmon that was more oily and juicy sweet then the Cooper River King sides I wound up cooking just seasoned with melted sweet butter, sea salt and fresh dill. Cooked until they became opaque and firmed up. It was a true feast of the Oceans that pleased him since all the fish originated in Alaska.
Every time I have tried local or west coast Smoked Kippered Salmon it has been dry and not even vaguely similar to the Cold Smoked mildly cured Fish available in NYC.
It sometimes seems like magic the way Fish taste that are Smoked in NYC by reliable suppliers.
Irwin
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I thought it would be informative if I provided additional information about the Infrared Broilers effectiveness toward efficient high speed grilling at a better value.
Middleby Marshall's South Bend Infrared Broilers are considered the best by the majority of Steakhouses everywhere, even exported to Europe and Asia.
The Model 171 with heating oven utilizes Schwank Infrared Ceramics at as high as 110,000 BTU enhanced by a circulating fan to elevate temperatures and efficiency to maximum temperatures as high as 1800 degrees.
The actual Gridded Cooking area is 24 1/2 inches wide by 27 1/2 inches deep with easily adjustable rollers height, depth and level controls. The enhanced Infrared heat penetrates all items quickly speeding cooking times in excess of 50%.
This size grid can quickly Broil as many as 20+ large Steaks, Chops, Skewers or Fish Fillets at one time with fast turnover.
The Holding/Warming oven is 25 inches wide by 25 inches deep is heated by the broilers gas fumes with large capacity allowing items like large lobsters, racks of lamb, larger steaks, poultry and casseroles to heat thru nicely.
When cooking several items to different doneness they can be placed on top of the warming oven allowing juices to set, returning to the broiler to finish prior to serving.
The retail listed price of the model 171 with warming oven is in excess of $18,600.00. One very recently sold on Ebay brand new for about $7,000.00.
There is one model 171 with warming over currently listed for completion of Auction in 2 days at $2,200.00 Dollars in Good used Condition. I purchased ours in Oregon for only $1,500.00 but prices are often lower on the west coast because most Chef's, Cooks and operators are not familiar or experience in using underfired broilers. Then with careful shopping be often purchased new at 50% discounts.
Places like "Peter Luger's" used "Radiant Broilers" still being sold. I think theirs was a"Garland" model, but by now they may have upgraded to Infrared.
Salamanders rarely use more then 40, 000 BTU's have little or no grease/oil capacity are setup over stoves and generally utilized as Cheese melter's, Browning Morna's, Au Gratins, Onion Soups, Garlic Toast and Oysters Kirkpatrick's. Most are only 12/16 inches deep, average about 22 inches wide on Restaurant type Ranges. Many places use then to finish a undercooked Steak while still in a plate.
After searching over the internet and following this thread I feel that this may be the best value for the dollar, with quick clean-up, easy maintainance, parts always available, and much less smoke, splatters and comfort during cooking.
It would be interesting if another eGulleter purchased the Broiler currently available on Ebay.
Irwin
After reading this topic I was glad that I decided to invest in my son-in law and be absolutely sure that his virility was not questioned by anyone in his neighborhood or yours.Since they have covered outdoor area with plenty of ventilation adjacent to their kitchen I shopped over the internet for a "South Bend Infra Red Ceramic Broiler/Warming Oven".
This is the same type High Speed Broilers utilized at almost every Steak House operation such as "Ruth Chris et all:
His works with Propane but they are available for any type of Gas Heat. I purchased it used from Portland Oregon in Stainless Steel with Fan and on wheels in excellent almost new condition for $1500.00 (no sales tax in Oregon) my son picked it up with his Buddy pick-up and they had no problem setting it up in less then a 1/2 hour.
With a available temperature in excess of 1500 degrees Fahrenheit it easily cooks a 1 inch thick Steak to medium rare in about 4 minutes.
Making Toast is fun because it almost toasts instantly under the broiler. He sears off a Lamb Rack or 1/2 Chicken on both sides for about 1 minute each then places them in a pie tin in the warming oven for about 15 minutes for rare lamb and about 25 minutes for a fully cooked chicken 1/2.
Thicker cuts of Meat he keeps turning to allow heat to be centered resting the Meat on top or the warming oven to set and finishing according to preference when it's ready to serve.
Fish Filet's he cooks by pre-heating a steel platter, putting some butter on then adding the fillet skin side down and putting the piece into the broiler. After browning he then puts it into the warming oven for several minutes until it's cooked to his guests taste.
Hot Dogs and Burgers are put into the broiler after he brushes on some oil to the cast iron grids then turned frequently until ready (about 2/3 minutes). Lobsters are delicious as the Infra Red Heat penetrates into the meat quickly using the broiler and warming oven alternately. Au Gratins work very well as does anything skewered. Grilled Veggies are almost ready in a flash.
He even enjoys the effect when his friends price out a new broiler on the internet and they are awed that he has a $10,000.00 plus (retail) broiler.
The unit actually uses much less propane then his other open Gas Broiler. The same bottle has lasted several months of regular use and it's ready to go after about 1 1/2 minutes, with adjustable heat on both sides.
He slow cooks dry rubbed Pork Ribs at a low temperature in the broiler, then places then in the warming at about 225 degrees until they start to fall apart.
It's very versatile, low maintenance with it's built in fat catching drawers, easy to clean and weatherproof. No mess or smoke and the cook remains clean and comfortable.
Irwin
Irwin
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After reading this topic I was glad that I decided to invest in my son-in law and be absolutely sure that his virility was not questioned by anyone in his neighborhood or yours.
Since they have covered outdoor area with plenty of ventilation adjacent to their kitchen I shopped over the internet for a "South Bend Infra Red Ceramic Broiler/Warming Oven".
This is the same type High Speed Broilers utilized at almost every Steak House operation such as "Ruth Chris et all:
His works with Propane but they are available for any type of Gas Heat. I purchased it used from Portland Oregon in Stainless Steel with Fan and on wheels in excellent almost new condition for $1500.00 (no sales tax in Oregon) my son picked it up with his Buddy pick-up and they had no problem setting it up in less then a 1/2 hour.
With a available temperature in excess of 1500 degrees Fahrenheit it easily cooks a 1 inch thick Steak to medium rare in about 4 minutes.
Making Toast is fun because it almost toasts instantly under the broiler. He sears off a Lamb Rack or 1/2 Chicken on both sides for about 1 minute each then places them in a pie tin in the warming oven for about 15 minutes for rare lamb and about 25 minutes for a fully cooked chicken 1/2.
Thicker cuts of Meat he keeps turning to allow heat to be centered resting the Meat on top or the warming oven to set and finishing according to preference when it's ready to serve.
Fish Filet's he cooks by pre-heating a steel platter, putting some butter on then adding the fillet skin side down and putting the piece into the broiler. After browning he then puts it into the warming oven for several minutes until it's cooked to his guests taste.
Hot Dogs and Burgers are put into the broiler after he brushes on some oil to the cast iron grids then turned frequently until ready (about 2/3 minutes). Lobsters are delicious as the Infra Red Heat penetrates into the meat quickly using the broiler and warming oven alternately. Au Gratins work very well as does anything skewered. Grilled Veggies are almost ready in a flash.
He even enjoys the effect when his friends price out a new broiler on the internet and they are awed that he has a $10,000.00 plus (retail) broiler.
The unit actually uses much less propane then his other open Gas Broiler. The same bottle has lasted several months of regular use and it's ready to go after about 1 1/2 minutes, with adjustable heat on both sides.
He slow cooks dry rubbed Pork Ribs at a low temperature in the broiler, then places then in the warming at about 225 degrees until they start to fall apart.
It's very versatile, low maintenance with it's built in fat catching drawers, easy to clean and weatherproof. No mess or smoke and the cook remains clean and comfortable.
Irwin
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Time Cafe had a funky lay out. I'm curious to see how they used the space.
Great pics btw! The bbq pork looks fantastic
I really liked the BBQ pork, although Rachel thought it was a tad dry. Pork Loin is not typically what Chinese restaurants use for Char Siu, they use a much fattier cut. Still, I liked it very much. Next time I want to try the St. Louis cut BBQ ribs.
The "Pork Loin" being used for Chinese Roast Pork is something that is unique to NYC Chinese cuisine in general. It has been served as "Roast Pork" for over 75 years in every NYC style Chinese Restaurant. It's true that as Chinese food has evolved, becoming more authentic that Chinese Roast places use strips of the fatty meat mixed with lean to provide a more authentic flavor it's still not served that way at most NYC area restaurants.
What impresses me most about the "Chinatown Brasserie" is it's association with "Ed Schoenfeld" who has been personally evolved with the evolution of Chinese Restaurants since the first waves of new immigrants began serving Sichuan, Hunan and even authentic Cantonese dishes.
Almost every Chinese operation that he has been involved with has had longevity while starting a trend generally followed by others without the imagination or capability to surpass the original. Even with the crazy high rents in NYC I expect to enjoy eating at the Chinatown Brasseire when I next visit New York.
I feel that most dishes will evolve into items that will be enjoyed by most diners as they will likely meet the criteria of being still traditional but enhanced by the ingredients with being overly contrived.
It seems geared to be able to meet the expectations of both the younger and more mature diners who enjoy both comfort and adventure.
Irwin
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LOL!
Cream cheese on a hot dog is apparently just a Seattle thing... A great article on the subject ran last year in The Stranger: Heavy Metal Hot Dog.
I, personally, do NOT get it
but everyone else around here seems too.I've had a blue million dogs at that stand and didn't even know they were available with cream cheese.
I guess that's what I get for ordering a dog at 2:00 am with a gut full of booze.
The Cream Cheese Hot Dog Combination was original to Seattle thru one very special unique individual named, "Hadley Long" who now lives in Idaho.
Hadley began serving "Bagel Dogs" on 1st Avenue outside the Bagel Express next door to the J & M in Pioneer Square during the late 1970's outside from a cart Friday and Saturday nights from 10:00 PM until the bars closed. They were so popular that it wasn't unusual to sell several thousand during a busy weekend.
He offered "Polish Sausages" and "Kosher Hot Dogs" on a Bagel made in the shape of a Hot Dog Bun with a smear of Cream Cheese.
Previously before starting his Bagel Dog business "Hadley" introduced another business then special to Seattle as the first operator of a "Espresso Cart" licensed by the city of Seattle.
He custom built his own Espresso Cart and shortly began selling them to others and everyone in Seattle is aware of the results.
The Hot Dogs are still being sold without cream cheese on a regular bun in the same location by the Mediterranean Mix after 10:00 PM weekends.
The "Bagel Express" was also one of Seattle's original Bagel places featuring Bagels, Espresso, Veggie Dishes and as many as 10 different soups daily for lunch.
Irwin
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Ah Yeung:
I covet your Sacramento Seafood purveyor. You seem so often able to purchase Shrimp/Prawns that have lot's of Bright Fat (eggs) Rarely available in Seattle. in their Shells. Removing the Sharp Horns and Fillers in a terrific idea. It quick and makes the dish more enjoyable.
As as soon as it begins warming up outside I like to cook Shrimp, "Salt & Pepper" using my Hong Kong Kerosene pumped up "Wok Burner".
Some Restaurants in the Shatin area of Hong Kong claim to cook the Shrimps first in a Wok covered only with Hot Coarse Salt stirring quickly in hot salt then immersing in hot first press "Peanut Oil" after putting in diced garlic and sliced ginger to remove the Peanut taste from the oil, strain and throw away.
Add the Shrimp removed from the salt soon as oil begins smoking together with Garlic, Chili and Spring Onion constantly stir short time, plate, garnish with cilantro and serve.
If we are lucky enough to buy "Fat Shrimps" it's always the fastest who gets the most heads off to suck out the delicious fat that everyone quickly learns how to spot
Irwin
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Has anyone actually looked at the "Smoked Salmon" sides being sliced to order at "Zabar's"," Russ & Daughters" or other well established retailers ?
The sides are generally from a larger Salmon then available from commercial Salmon that is being farmed.
Almost all the Salmon sold from the West Coast/Alaska to Smokers of this category is the fattest and largest Wild Caught King or Chinook Salmon with the price and quality dependent on the oil contents of the fish delivered.
The Gaspe and Atlantic Salmon also are required to meet this criteria.
Remember that the top line qualities being utilized are a very small percentage of Salmon being smoked. Sockeye is a favorite for retailers requiring smaller sides, but you may have observed that the majority of retailers only sell the machine pre-sliced sides of Salmon since it takes considerably more skill to correctly slice Salmon to order.
Even the Salmon salted for "Lox" sold to better providers is carefully culled to assure consistent quality.
Large commercial smokers like Acme do their best to provide what their largest volume customers request, but still remain loyal to their long term quality clients even though they are no longer their main customers.
The majority of Smoked Fish providers are only mediocre at best only because customers will accept their products. It often seems packaging is more important then what's actually being packed. Almost all the smoked items retailed have little or no comparison to the traditional suppliers.
Irwin
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I'm not sure I agree that fresh mozzarella based on Polly-O curds is such a fantastic product. Certainly it's better than Polly-O supermarket-refrigerator-section mozzarella. But I think the perceived freshness and texture can sometimes misdirect us from the reality that this stuff has little flavor compared to mozzarella di bufala. I think it's a stage in local taste evolution, like crummy fake balsamic vinegar was (and still is) a stage along the way to good balsamico. And even with cow's milk mozzarella I wonder if, made from actual farm fresh milk instead of the Polly-O curd product, there might be some improvement.
I've been getting both fresh and smoked "Mozzarella" for well over 20 + years originally made by Joe Aiello and still being made by his successor from who has maintained the quality:
Joe's Dairy Fresh Mozzarella
156 Sullivan Street
Between Houston & Prince
During the last few years if I had no one coming from NYC I have purchased it from:
Rob Kaufelt's, "Murray's Cheese " via the Internet.
I imagine Rob may be able to order some superior "Curds" if requested.
The Cheese is much better tasting then any other Mozzarella I have even brought domestically. The authentic, "Buffalo Mozzarella" available from "Murray's Cheese" is much better then any I have enjoyed outside of Italy.
I just received "Smoked Gaspe Salmon" and "Kippered Salmon" from Russ & Daughters and it's better then a recent delivery from "Marks" in London.
Irwin (enjoy)
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Acme is one of the finest smokehouses in the NYC area, I understand that almost all major upscale places feature their products its rarely exclusively.
Generally other smokers are favored for certain specialties that may be similar in quality but are finessed to provide different nuances in smoking and curing.
The only product that seemed to be universally supplied to almost every Deli type establishment in the NYC area for over 50 + years was "Coleslaw", and "Potato Salad", delivered in 30 pound containers to Deli's, Caterers, Restaurants, Supermarkets several times weekly. I found it amazingly consistent year round and enjoyed the product. It was far superior to the same items now being mass produced and sold by super markets deli counters with a universally blah taste everywhere in the states.
Wonder if it's still being provided in NYC ? I had some shipped with my final order from the 2nd Avenue Deli prior to closing and it tasted as I remembered.
There used to be a Potato supplier in Hunts Point market who started during the period Baked Potato's were so popular. Sorting them by size into Boxes after wrapping them in Foil with a Gold Foil being offered for the top of the line Potatoes. It didn't take long until this was common all over the country.
I thought that the foil wrapped potatoes tasted more steamed then baked. I haven't seen any being served that way during the last few years.
Many Deli's utilized a service that would keep replenishing their barrels of Pickles according to volume and space regularly so the they were always able to offer customers Pickles, Sour, 1/2 Sour or anyway they wanted. Some Deli's were so busy that they had over 20 large wooden Pickle Barrels in their Basements constantly being rotated.
During the 1960's several Fresh Herb Growers also started service for many Restaurants and some Green Grocers a constant supply of Fresh Herbs delivered on a daily basis.
There used to be only 2 suppliers of fresh noodles that delivered Lo Mein, Won Ton Skins and other noodles to the majority of Chinese Restaurants in the NYC area but I understand currently that they are more suppliers with better varieties.
The Breads and Rolls served in NYC Restaurants were generally provided by only a handful of Bakeries that provided daily deliveries and rotated the stock to assure freshness by accepting for credit all items not sold. This even included Baked Breads that were customized for the customer.
Irwin
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Using a blow dryer before setting meat on embers is a good idea.
Oiling the Steaks well prior to placing upon the hot coals will offer a barrier toward sticking. Brush some oil on lightly before turning every time. It should sear off and not effect the finished taste.
Regarding seasonings it best to always use less when cooking at high heats. Pepper either ground, cracked or very fine will enhance as it works okay under searing temperatures. All salt will accomplish is drawing some blood, fluids and moisture out of your meat after placing on embers.
If you prefer adding seasoning it can be done during the period your steaks are setting prior to being served to enhance the meat. A light application immediately before placing on the embers of MSG will prevent sticking to embers and enhance the beef flavors while burning off during the cooking process.
Keep in mind that baking potatoes under the embers is a well known campfire treat that will compliment your entrees.
Turning the beef often allows the heat to cook your steaks evenly. It easy to check the temperature with a probe thermometer, keep in mind that you should allow the steaks additional cooking time after being removed from embers as the temperature often rises about 10 % depending on the steaks thickness.
Always watch the steaks as embers often are very hot and may cook very quickly.
Irwin
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Langoustines and crawfish are definitely a different creature, as per the remarks of Adam and hwilson above.
That's interesting. I didn't know langoustines looked so much like crawfish. Do they have "fat" like crawfish and is it used in the cooking? It's used in Cajun cooking, but gone are the days when you could buy a pack of tails with a little container of fat on the side. Today it's all mixed together, and if I remember there's not as much in the pack now as their was in that separate container.
Langoustines don't really look like crayfish. They do resemble shrimp, but are flatter, and have a larger head-to-body ratio. I've only ever eaten them in Europe, and the amount of meat you pick out of them seems little by compare (if you're comparing them to shrimp of a similar size).
As far as I know, prawn is a British linguistic distinction - not common here in the US.
I've eaten (and loved) another crustacean not of these waters - in Japan, a creature known as a "squealer." Shrimplike meat, but they look something like a cross between a shrimp and a centipede. They make the coolest shimmery sounds as their shells click in the fisherman's baskets.
H. du Bois:
The correct name is "Squilla or Mantis Shrimp" (Squilla Empusa) its cool clicking sounds give it another name of "Finger Cutter" because it you not VERY careful handling this species it's capable of cutting or gashing your finger badly when snapping it tail.
Very popular at Sushi places everywhere. It is also excellent cooked with garlic and butter, white wine similar to Scampi. Indigenous to most warm Pacific waters especially in coral reefs.
Irwin
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I have prepared "Bighead" and other varaiations of Carp in many ways. I recently was requested to prepare it in a very popular Hungarian Style for friends.
The best species of Carp available in Seattle was the Bighead. We purchased the Head sold seperately at Asian Markets and the tail section. The Head weighed about 2 pounds and the tail piece weighed about 2 1/2 pounds.
I requested the tail since there are not as many pin type bones located there and it was much simpler to skin and fillet prior to cooking.
We covered the head after spliting together with the skin and bones from the tail section covering it with dry white wine and water and simmered for about 30 minutes then added 10/12 cloves of Garlic, 2 whole diced Onions, 6 whole stalks of Celery, 2 Diced large Carrots and continued simmering for a additional 1 1/2 hours then strained the liquid, reserving it for cooking the Fillets.
We then diced 2 whole onions fine, shredded 1 large carrot, shredded after peeling one whole Celery Root, diced 8 cloves of Garlic placing it all into a pot containg the reserved broth seasoned with White Pepper.
This was simmered for about 30 minutes until the vegetables were starting to soften. We then added the Fish Fillets together with a generous amount of Hungarian Paprika and some Italian Leaf Parsley cooking for about 10/15 minutes until the fish appeared opaque. Turned off the Heat, allowing to stand covered a additional 10 minutes the Ladled it into Bowls and served with Lots of Bread.
It was enough for 4 Hungarians who felt like they were back home eating at the best restaurant in Budapest.
This was a popular special order party dish featured in NYC's Budapest Restaurant. The Broth is delicious, if allowed to cool, even with the amount of Onions it still jells. The fish cooked this way is naturally sweet, with flavors enhanced from the slow cooking. It's not high in calories since there is no oil added with the only starch coming from the bread. The bread is soaked in the broth. Everyone salts according to their taste.
It's not difficult to prepare, the fish fillets seem to stay together since they aren't moved or broken apart during the cooking while simmering and standing afterward in the hot broth. The red color from the Paprika is colorful and everything seems to compliment the fish.
Irwin
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I agree with Ben & muichoi, about the importance to seasoning less with a dish like Steamed Spare Ribs.
That was the reason our Chef's preferred marinating with the dark soy sauce to provide some color (red cooked) to the Ribs without making them salty put allowing the Garlic and Pork flavors to marry with the Black Beans and melted Pork fat.
We seemed to only use one specific brand of Fermented Black Beans that came in bright yellow boxes only that was perceived as having more flavor.
Even adding the Supreme Broth with Corn Starch slurry was done according to the leanness or amount of fat in each pan of Marinated Pork Ribs to keep them moist while enhancing the flavors while remaining consistent.
It seems that far to many recipes use to much Salt, Oyster Sauce and Soy Sauce then is regularly used in commercial kitchens.
Irwin
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Ah Leung & _john :
The both of you are appreciated for your sharing this important experience with fellow eGulleters.
It brings back memories of the dramatic effects incurred when needing to purchase new or replacement Woks at Chinese Restaurants in Hong Kong. Our Woks were ordered from a specialty shop in "Kowloon City".
Our head chef would advise the shops owner several weeks in advance to allow him time to prepare the amount of Woks we required. Since we generally purchased several dozen in various sizes when the shop owner had accumulated enough Woks he felt met our Chefs criteria he would call and arrange a appointment.
The Head Chef, together with several assistants and the head pot washer would go to the shop and check every single wok personally to see if it was up to their standards Apparently since most were hand made the Woks had many variations.
It would often require several trips to accumulate the needed Woks. During this time the Chef's apprentices were become worried about their ability to properly season the new Woks up to the standards of the head Chef. The seasoning process always took several days spent under the watchful eyes of the Chef and Head Pot Washer (in charge of the process) with much being done outside with a Oven and Bellows to adjust the temperatures.
By the time it was done the Woks looked almost the same as the ones in service, except they were heavier and not as thin as the older well worn woks. They were brought into service gradually, sometimes requiring additional seasoning. Due to the high heat on the ranges plus the instant cool downs while being flushed with water and brushed then being used again the Carbon Steel did not last as long as you would expect, but for Wok Hei, Flavor and constant cooking nothing else compares.
I imagine that a correctly seasoned Wok would last at home for years and I enjoy using it much better then cast iron that is not as adaptable.
Irwin
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In my own experience the amount of salt being used is two much, if combined with Oyster Sauce and Black Beans. The Sesame Oil would be possibly added prior to serving for aroma and taste, since it expensive it would be wasted if used for marinating since steaming would cause it to lose its flavor and aroma.
In our restaurants we marinated the Spare Ribs in a simple mixture of Dark Soy Sauce, Garlic, Fermented Black Beans (not washed), Shaohsing Wine, White Pepper, Sugar, Dry Red Chili Flakes, stirring it regularly under refrigeration.
Before Steaming we added a mixture of Corn Starch dissolved in Cold Superior Broth stirred thoroughly into the Rib Marinate.
We Steamed the Spare Ribs twice, first in a very large wok in a big deep metal platter, again stirring several times during the process for about 1 to 1 1/2 hours being judged by the cook.
After removing from the Steamer the Spare Ribs were placed into Monkey Dishes in individual servings that would be placed on treys into the streamers to be steamed again for about 20/30 minutes before being placed on the Carts for serving. In more upscale places a few drops of Sesame Oil would be added just before being placed into the Carts.
This offered a consistent finished product where the prevalent taste came from the Pork Ribs and Black Beans, slightly chewy with lots of flavor and character enhanced with the Pork Fat melted into the mixture during the steaming process.
In most fairly popular Dum Sum places in Hong Kong it would not be unusual to serve in excess of 1000 servings daily.
Irwin
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[...] were you aware that this condiments being offered if used by guests was something provided by the service staff and not provided by the restaurant for customers. If customers choose to use the condiment it is expected by them to ad a additional small salutation in cash in addition to the customary service charge.
[...]
What proved to have the biggest effect was when my children began commenting about the food together in Hong Kong Cantonese something they did regularly at home had a real effect with the Chinese Staff at the Restaurant who apparently had never heard any American kids speak Chinese previously. They quickly learned that by speaking respectfully in Cantonese at Restaurants it generally resulted in treats.
Irwin: Thanks for filling in the history behind something that I have always taken for granted growing up. At the 60's/70's (back then there wasn't such customary 10% service charge in the food service industry) it was Red hot chili sauce and Yellow mustard bidding for waitstaff tips. Later it extended to, especially in non-Cantonese eateries, roasted peanuts, pickled mustard greens, pickled leek/garlic, etc..
I had only an one-time encounter having dim sum in a restaurant in San Diego and I saw a thirty-something caucasian lady conversing with the owner in fluent Cantonese. It was just so amazing and I couldn't believe my eyes. Later I learned that this lady grew up in Hong Kong and just moved back to the USA following her spouse. I still have a hard time to get used to having a blue-eye, blond hair lady in America speaking to me fluently in my native tongue, with slang and all...
Ah Leung:
Just imagine how it would be coming across 3 blond, blue eyed kids between 8 and 4 years old all familiar with Toysan speaking Cantonese between themselves since Daddy couldn't understand in a matter of fact way in a Chinese Restaurant.
Since it was close to Chinese New Years we decided to put a stop to them since they were encouraging getting Lia-see, acting innocently when receiving "Red Envelopes". They really enjoyed acting as Hosts in our Restaurants during New Years conversing very respectfully in Chinese with customers and enjoying all the gifts but in Hong Kong it was acceptable, even encouraged but in the States it was definitely unusual.
We were not part of a company or government employees so always resided in places occupied by Chinese and Europeans and Americans so our children adapted to speaking Chinese quite young and attended multi-cultural schools initially. My wife learned Cantonese at New Asia Yale College but since my employees were both Cantonese and Shanghai speaking and my lack of aptitude I never learned to speak.
I actually gave up trying to speak any Chinese after attempting several times to ask a server for the check saying "Foki Mai Ton" that sounded in Cantonese like asking for a "Turkey to Lay a Egg".
Irwin
(I did get expert in "Eating") -
The only condiments offered in East Coast USA Chinese Restaurants traditionally were:
Soy Sauce in a Oil/Vinegar type glass container and a small dish or container of Hot Mustard Sauce. It would be possible to request "Tabasco" or "Ketchup" since most places also offered some American Foods.
[...]
In Hong Kong, the typical condiment brought out by wait staff during dim sum lunch time is a "dual" of hot mustard and chili hot sauce (yellow and red).
In quite a few New York / California American-Chinese restaurants, the wait staff would bring out a small condiment dish with the yellow and red on it for your fried egg-roll/wonton appetizers. The yellow is hot mustard all right. The red color is... ketchup.
Ah Leung:
You are correct about the Red (Chili) & Yellow (Hot Mustard) being served to customers by the wait staffs in Hong Kong but were you aware that this condiments being offered if used by guests was something provided by the service staff and not provided by the restaurant for customers. If customers choose to use the condiment it is expected by them to ad a additional small salutation in cash in addition to the customary service charge.
When I visited the States from Hong Kong with my kids the first time we ordered "Roast Pork" on the west coast it was served with sesame seeds, red (Ketchup) and Yellow (Mustard) for dipping they were bewildered about being served Ketchup anything at a Chinese Restaurant and confused about the sesame seeds but really bewildered about their first time experience with canned bean sprouts. This was in Palm Springs, Ca.
They also thought that the "Lo Mein" served was actually Fettuccine Pasta.
What proved to have the biggest effect was when my children began commenting about the food together in Hong Kong Cantonese something they did regularly at home had a real effect with the Chinese Staff at the Restaurant who apparently had never heard any American kids speak Chinese previously. They quickly learned that by speaking respectfully in Cantonese at Restaurants it generally resulted in treats.
Irwin
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Tsk ! Tsk ! Tsk !
Being from the "Bronx" & "Brooklyn"
The "ONLY" Pork or Chicken or Shrimp being served in this type of dish was never mixed into the Sautéed Vegetable Mixture that rarely included the Sliced Mushroom Pieces (cheapest canned) reserved for only dishes featuring Mushrooms. Canned Waterchestnuts were a must item.
The Veggies were placed on the bottom of the serving plate, platter or metal covered bowl then garnished with Julienned Chicken, or Julienned Barbecued Pork Slices or Spit Shrimps that covered the top of the Veggies and appeared nice so customers could be sure that they received what they ordered.
The customers were expected to mix the Veggies together with the topping of whatever and then after plating mix again with the crispy chow mein noodles often with added soy sauce and a dash of hot mustard.
Irwin
Tsk! Tsk! Tsk! Only in Brooklyn, you say...
Never on the prairies, I sayMustard?
Hmmm, chili sauce maybe...Dejah:
The only codiments offered in East Coast USA Chinese Restaurants traditionally were:
Soy Sauce in a Oil/Vinegar type glass container and a small dish or container of Hot Mustard Sauce. It would be possible to request "Tabasco" or "Ketchup" since most places also offered some American Foods.
The strangest thing was that the Soy Sauce was often called by many diners for some weird reason, "Pigeons Blood". My mother refused to call it anything but Soyu.
Irwin
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Tsk ! Tsk ! Tsk !
Being from the "Bronx" & "Brooklyn" where the best method of finding out if a neighborhood was Jewish was to see how many Chinese Restaurants were in the area. Ummmmm, guess that where Ben's, "gelt" (Yiddish for money) came from.
What everyone is forgetting is that dishes like "Chicken Chow Mein" and "Pork Chow Mein" or "Shrimp" had only one fundamental difference.
The "ONLY" Pork or Chicken or Shrimp being served in this type of dish was never mixed into the Sautéed Vegetable Mixture that rarely included the Sliced Mushroom Pieces (cheapest canned) reserved for only dishes featuring Mushrooms. Canned Waterchestnuts were a must item.
The Veggies were placed on the bottom of the serving plate, platter or metal covered bowl then garnished with Julienned Chicken, or Julienned Barbecued Pork Slices or Spit Shrimps that covered the top of the Veggies and appeared nice so customers could be sure that they received what they ordered.
The customers were expected to mix the Veggies together with the topping of whatever and then after plating mix again with the crispy chow mein noodles often with added soy sauce and a dash of hot mustard.
Many also added "Fried Rice" to the treat mixing everything together.
The only difference with "Chop Suey" was that sometimes the veggies were cut slightly different for appearance but toppings were the same and Chop Suey was served with a side of White Rice in place of the Crispy Noodles.
It still done this way in American Style Chinese places. Even just a few years ago many Chinese Restaurants away from main Cities still used "Canned Bean Sprouts".
Whats surprising to me is that West Coast American Style Chinese Restaurants serving "Shrimp with Lobster Sauce" don't add any ground Pork into the so called Lobster Sauce as has always been traditional on the East Coast where it always made with Pork for Lobster Cantonese (not served in the west) or Shrimps with Lobster Sauce.
I still feel that Lobster Cantonese would be very popular if offered in Hong Kong. I know that at Hong Kong Lindys the "American New York Barbecue Spare Ribs" {exactly the same as served in NYC Chinese places) were our most popular dish.
Irwin
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I wish Maggi Seasoning came in gallon containers.
Jason:
It does !
Since it being manufactured in China I believe there is a "5 Liter" Commercial size being sold.
If you purchase it in Asian Groceries its offered at a reasonable price also imported from China of 27 ounces or 800mL thats distributed by Nestle USA Inc, Foreign Trade Division.
Nestle owns the Knorrs and Maggi Brands for years.
Irwin
Group Tipping brings down your intended %
in Restaurant Life
Posted
Thru experience with "Separate Check's", servers being requested to collect from everyone at a table, having servers try to provide itemized checks for couples or family members seating at various parts of the table we learned that it wasn't unusual thru the confusion that someone would simply leave with paying or waste time arguing that they didn't drink any wine, coffee, etc so why should they pay. Another type of thing frequently happened with someone removing cash from the total amount while everyone was leaving and putting it in their pocket or purse, often screwing the server. It also required more servers time and attention penalizing other customers waiting for service.
We established policy:
Menu's clearly stated:
Servers are not bookkeepers they are not able to judge who is together or sharing as many items served are often eaten family style.
NO SEPARATE CHECKS !
15% Service Charge will be added for groups larger then 6.
We will provide pad's and calculators to customers who request to divide their checks.
Separate Credit Cards are acceptable as long as the total amount charged or paid together is equal to the bill presented.
We were located in a area where our business was locals and visitors it's true that occasionally some parties after perusing the menu decided to leave, but in the long run it was a smart business decision since eventually our business was mostly repeat customers.
Another policy that evolved due to our very high rent, limited seating and type of service was:
Every adult customer must order a entree ! (A minimum charge per person was based upon lowest priced entree)
Appetizers are traditionally shared by everyone at the table we recommend first ordering entrees and then matching appetizers that best compliment your selections.
We will provide additional plates for children or 1/2 orders if requested.
For several years we were among the highest grossing well reviewed Restaurants of our size in the States with regular employees and mostly repeat customers.
With repeat or regular customers we advised them we considered them special and they were exempt from most policy.
In general our customers applauded or efforts, reflected in prompt, efficient service allowing them to enjoy the experience. Seasonally we were booked several weeks in advance, but always made sure to keep tables available for regulars.
Irwin