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viaChgo

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Everything posted by viaChgo

  1. A (trivial) question (or 2) for those with magnetic strips - Do you attach your knives to the strip with the blades up or down? Does it matter? I have mine with the blades up but I've seen pictures both ways. I figure it doesn't matter really but I've noticed that pictures usually have the blade down.
  2. I don't make a lot of Korean food at home, but the one dish that I make with any regularity id kimchi chigae. For those not familiar with kimchi chigae, it's a soup/stew consisting primarily of pork & kimchi. I like to use pork belly & add onions, tofu & bean sprouts to mine. I've also added some tomato to my kimhi chigae as well. I was reading Rocco DiSpirito's cookbook & noticed he had a couple of dishes that used kimchi & was in conjuntion with a form of tomato. I though it wasn't bad.
  3. One more thing about miso soup...we did feed our son, when he was about 1, some of the little tofu cubes from the miso soup & he loved it.
  4. One thing to keep in mind is that Miso soup is usually made with dashi which is made from bonito which is a fish product. Our pediatrician recommends no fish til 18 months. Not sure if this this is nit-picking but just thought I'd mention it. The thing about these recommendations that make me wonder is that sometimes they make no sense based on other cultures. Do the Japanese not feed their infants any fish products at all when it's such a staple of their diet? Are infants in SE Asia able to avoid peanut products until age 3, as recommended here in the States?
  5. Inspired by your blog, I made caldo verde last night. I used Spanish chorizo in place of the Portuguese stuff. Delicious! I've made this before but it was more broth-y with chunks of potatoes. I like this version better, with the potatoes pureed. Thanks for the inspiration. Great blog!
  6. Why anyone buys non-Korean ramen is beyond my ken.... ← I've use to like the janpanese stuff but I can't stand it anymore. I read the salt content of Ramen last month and I no longer buy it (for me). My son love the stuff. We give it to him as a prize when he's been good. I've also tried vietnamese pho (instant) and some chinese thing but they were pretty bad. BTW, Great pics!!! ← I love the spicy Korean ones as well, but Original Flavor Sapporo Ramen is still my favorite. I don't eat it as much anymore because of the sodium content as well.
  7. Happy Anniversary! And while on the subject of chorizo, another question (or 2). Is Portuguese chorice spicy, like an andouille? I would love to make caldo verde tonight but I probably will not be able to track down the authentic stuff today with limited time. I'll have to figure out something to substitute. I can get Spanish chorizo & andouille easily. Are either of those the best substitute in lieu of the Portuguese stuff?
  8. viaChgo

    Steak at home

    Whenever I make steaks at home in the kitchen, I always have issues with smoke filling the kitchen/house & smoke detectors going off. To those of you who regularly prepare steak at home, do you have hoods? My kitchen cam with the microwave builtin in above the range. It's vent is not adequate when I make steak. Usually, I grill steaks outside. But when I do cook them inside, I sear in a super hot cast iron skillet & then finish in the oven. I have my kitchen windows open and vent on high as I try to blow the smoke into the vents as it billows. I don't try this too often.
  9. I don't know with any certainty, but I would guess that this dish was created as a way to use up leftovers. Korean households usually have a variety of marinated/pickled/seasoned vegetables that are eaten with every meal, called pan chan. I would assume that you add a little of this and a little of that, add some beef (optional) and an egg to help fill it out. Then it would be seasoned with kochujang and sesame oil - also staples in the Korean kitchen.
  10. I saw this too. The show is called New Scandinavian Cooking. The show used to have another chef/host -Andres something? It must me a new season with a new chef.
  11. They air License to Grill & Chef at Home on the Discovery Home Channel here. I like watching both shows.
  12. This show has also been airing on the high definition PBS channel that I get as well. I have to say that seeing the food in HD is pretty nice. I do enjoy the show as well. I like the casual, loose feel between Bittman & the chefs.
  13. I have to say that Cat Cora is definitely growing on me as an IC. I'm really liking her dishes. I didn't know what to expect out of her when they announced she'd be the 4th IC. I only remembered her from her 'Melting Pot' days with good ol' Rocco. Her food looks really good.
  14. viaChgo

    Italian Beef

    If you're feeling too lazy to make it yourself, you can always have it shipped to you with all the fixin's...Chicago-style. http://www.portillos.com/store/index.asp?DEPARTMENT_ID=40
  15. Black bass. I have to say that I am not a big fan of the first judge on the panel, the food writer woman - I can't remember her name - Victoria? She seems to have very specific tastes & if something isn't what she expects it to taste like, the dish gets dinged. And the Food Arts Japan writer - everything is too oily! I remember on ICJ, that some of the ICs would cater to the specific palates of the judges after getting to know their tastes. When the Food Arts writer is on the panel..easy on the oil, I guess! Overall, I really like ICA. But, it's fun to nitpick. I agree, the tie was ridiculous! Even Morimoto & Sanchez seemed annoyed. How anticlimactic.
  16. viaChgo

    Leg of Lamb

    I was thinking of doing something similar. Except I was planning to use Alton Brown's gyros marinade but with a butterflied leg o lamb instead of ground lamb. Then roll it up & tie it & then rotiserrie on the grill. [edited to fix the quoted post]
  17. You should try Capital Grill. They do a pretty good job there w/their steaks. It's easier to get a reservation. It's got that clubby/steakhouse feel. I've gone there with bigger groups before & it's worked out well. They make good cocktails & have a decent wine list. FYI: there's a second wine list that you have to ask for. Should work well for a guys night out. edit to add: I forgot about Erie Cafe. Also easier to get a reservation & good for a group. Neither one of these places would I consider to be "The Best" but are very good, nonetheless.
  18. I would have thought there would at least be some mayo.
  19. I second the shortbread crust as well. Just crush up some Walkers cookies. I think that would match well with the lime curd.
  20. The duck would make a great addition to a bowl of ramen. Duck fried rice is also a great way to use the leftover pieces of duck.
  21. Not sure if this is the thread to post this, but, it seems like a candidate for least expensive... Make your own espresso machine
  22. Vienna Beef dogs are pretty much the standard in Chicago but Hebrew Nationals are pretty tasty as well. They serve Hebrew National dogs at Wrigley Field, as well as another brand, but the Hebrew Nationals are the ones to get there.
  23. Yes, this is true...the 'T' in Moet is pronounced. Speaking of Champagne...how about pronouncing the city of 'Reims'?
  24. Great thread Justin! Keep 'em coming!
  25. There are two Epoisses out there and readily available, the Epoisses du Bourginon and the Epoisses Chablis. Which one did you have? The CHablis is a personal favorite ← Epoisses de Bourgogne. I'll have to check out the Chablis!
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