jo-mel
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Posts posted by jo-mel
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Just talked to Cecil: For a while now they've been offering more dim sum than is on the regular menu at lunch time on Saturday and Sunday.
And, starting Easter Sunday (April 11th), they are going to start having Sunday brunch, for $11.95 per person. Depending on the response, they are thinking of doing it every Saturday and Sunday. It will be a combination of buffet and passed dim sum.
We're going to check it out now, will be there around 1 PM if anyone wants to join us.
Thanks for going to the 'source', Rachel!! Sounds like a winner to me!
You'll let us know how it is??
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Project "
For "the hot wok is oiled only with enough oil to prevent food from sticking", okay, that's easy enough. But at times I thought that I have seen Chinese cooks use a lot of oil, maybe 3/4 C, to cook chunks of meat and then drain the meat."
You are looking at two different cooking methods there. The minimal oil in the hot wok is for basic stir/frying. When you see the take-out cooks using larger amount of oil, and then draining the meat, you are looking at a form of 'velveting'. As you mentioned -- Tropp's book has the best description of this than any other I've seen.
One thing to keep in mind. When you 'velvet', you can put a whole pound of meat into the 'poaching' oil, briefly cook, and then drain. HOWEVER -- when stir/frying, only put 1/3 to 1/2 a pound in the wok at one time. I'm not sure how your BTUs compare to a restaurant's BTUs, but on a normal range, a whole pound of meat in the wok at once, will cool the wok and you will not achieve the searing you wish. The wok cools waaay down, and the meat will stew in its own juice, rather than sear. Portioning may take more physical effort, but it really takes very little time, and the result is better.
When you add the meat to the wok to sear/stir/fry, spread the meat out so that the meat surfaces are in contact with the hot wok. When they have seared, turn them over like a pancake and sear the other side. You want heat contact. Then stir them around to separate and mix with the oil. Stir/frying, in the sense that the meat is tossed and turned ---half in the air and half in the heat --- will not give you the piece of meat you are looking for.
Trial and error. That is the way you learn.
OH -- about cornstarch. Once it reaches its thickness, it will thin out if heated for a long time after thickening. Heating to the boiling point and stirring vigorously will bring on thickening. Letting the sauce cool and then reheating will break down the thickening also. That is why the thickening process comes just before serving. Harold McGees' "On Food and Cooking -The Science and Lore of the Kitchen" explains this process in depth, going into the amylopectins and starch molecules and heat and such.
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BettyK - I just looked up that recipe in Eileen' yin Fei-los book. I see that she uses the rice in a powdered form. That is what one description of its use said -----somewhere. The recipe for 'Purple Rice with Pork Belly from "Shanghai Dishes on the Table" puts 3 Tbsp. 'purple' rice in a cloth pouch.
So the same effect is gained -- color, and since the powdered rice, in Eileen's book is optional, I guess flavor is not the point.
I've been reading about, cooking, eating and everything else about Chinese food for over half my life (and THAT is a long time!)----and I am still learning something!! LOL!
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Gary -- you are right. The red rice is used to color laquered duck and BBQ pork.
I tried to find what Red Rice Vinegar is made from, but was not successful. Lots of descriptions, but aside from 'rice' it does not specifically say 'red rice'. I would assume it must be, because of the beautiful, bright, clear, reddish color, but I don't really know.
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When DH and I went there last night, one of the waiters said that The Record did another write-up on them. (At least that is what I thought he said) I know there was a great review in 2002. There is nothing except the early NYT and 2002 Record review on their web page.
Anyone know about this?
About the waiters ----- What a great bunch of guys! Hard working, but always with a smile and willing to stop and talk with you.
If they had Dim Sum --- I'd be there!
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Tampopo
Maybe the most erotic food movie ever produced. I love the egg scene. Talk about your food porn.
I forgot the exact circumstances, but another funny scene was the man who was dying on the sidewalk and taking his last breath. He gasps out to his companion how to finish cooking a dish. (I may have it all wrong, but it was along that line.) Real great sick humor!
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BettyK "I also did quite a bit of research on red rice on the internet but couldn't find any recipes...
In my own books, I can't find any --- but one - A Shanghai book. "Purple Rice with Pork Belly".
I wonder if it is an ingredient solely used in Shanghai food.
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Movie-wise, I always think of "The Four Seasons" where the guys are in the kitchen cooking Chinese food and the acrid smoke from the hot peppers gasses them all.
The Japanese film ??TemPoPo?? has a great food scenes, but my favorite was a pile of Japanese business men and one go-fer are about to order in a French restaurant, and they stumble over the menu. Not the go-fer! He orders in flawless French, including the perfect wine. The businessmen are agape, and mumble -- I'll have the same! (It REALLY was funny!)
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You went to a lot of work and thoughtful planning for this dish , but the one thing that jumped out at me was the frozen green beans. I have nothing against frozen beans, but the texture of the fresh is just not there, aside from the fact that Chinese wouldn't use frozen.
I agree with the dark meat preference, but whenever I use the breast in a stir/fry, I use the 'velveting' process (oil poaching) where the chicken is placed in its own marinade: an egg white / 1T. cornstarch / 1T. sherry or Shaoxing wine / 1 T. oil / and some salt to a pound of chcken meat. Let it marinate a while, then scatter the piece of chicken into a couple of cups of oil heated to 275 - 300' (no higher) Stir them around to let the oil touch all surfaces, and when the chcken is white -- about 30 to 46 seconds, remove the chicken and drain. The chicken is not fully cooked, but will finish cooking when the sauce is added and heated. The result is tender moist 'velvety' chicken ----no need for any brine.
Your ratio of sugar to vinegar is fine, if you looking for a sweet/sour dish? Were you?
Too much dark soy, IMMHO. I would use light soy, and if you want a little darker color, make it 3 to 1, light to dark.
JAZ mentioned too much cornstarch, and you said there was too little liquid sauce. If you want more sauce, simply add some chicken broth to the sauce mix. It will thin it out, spread out the cornstarch, and there will be sauce for your rice.
Since it seems to be a sweet dish, you could probaby add a dimension with some hoisin sauce.
On the red pepper -- I have a fondness for Chili Paste with Garlic. Always adds the zing I want.
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Yeah. At least I got the red rice part right.
I'm wondering...is red rice same as annato seed? I went to the Asian grocery store the other day and saw those little red pellets that look just like red rice but it was labelled annato seed. I guess I should have asked while I was there.
That's right --- you were the first to come up with the 'red rice' idea. It never crossed my mind. Good for you!
In my Von Walanetz ingredient book, they say that Annato seeds are the same as Achiote Seed, a rusty red seed from the tropical Annato tree. It says the seeds are primarily used for color -- but in their case it is the color 'yellow'. It is used in coloring butter, cheeses and such, and also to give rice a bright saffron color.
I've seen the word in ingredients and now I realize what it is for. It's usually in Latin American food.
Gary - I was looking up 'red rice' on 'google' and found more on its medicinal value than on its use in food. Also, its connection to 'myopathy' --- which is (as you said) more than I needed to know! LOL!
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Not any one scene, in any one sit-com, ----- but have you noticed in "The Sopranos" that they are CONSTANTLY eating!!?? The next episode, I am going to count how many times they are wolfing, snacking, or whatever.
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My own kids were taught perfect table manners. Of course they were taught by someone who had been taught perfect table manners by her own Mother! LOL! (A woman with an 8th grade education, BTW)
I agree on all your points and would include that talking with your mouth full of food is a no-no. Slouching is out, also.
As a kid, I was always heard about the 'starving children in China/Europe or where ever. With my own kids I wanted them to at least give something a try --- not to deny themselves the chance to experience something new. It worked, except for an onion incident and a battle of wills that exists --- but is laughed at --- to this day.
The thing that always jumps out at me when I see kids eat now, is the position in which they hold their forks or spoons. My kids learned by my example, I guess, because I don't recall it being a problem when they were learning how to hold them.. When I see kids grab their forks or spoons with their fists, I groan. Toddlers use their fists, of course, but when a kid is finally in a chair and big enough to eat off a dinner plate, he is big enough to hold the utensil correctly.
I've even seen adults eat this way, and it amazes me. I'm not Emily Post or Miss Manners, but I wonder why they can't see for themselves that it just looks gross. IMMHO.
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My husband and I just returned from China 46 where we had a great dinner od Capsicum Noodles, Shanghai Soft Fried Noodles, Shanghai Bok Choy with Garlic, and Ruby Pork.
Cecil, the owner came over to talk about the Ruby Pork, and knowing my intense interest in Chinese food, and about my cooking classes, he gave me the secret to the color of the Ruby Pork and the sauce.
What's it worth? ------------- (Just joking!!)
Cecil had a package of 'red rice' -- a rice that has been fermented with a yeast (or cross pollinated with another rice, depending on what source you are reading). He said he uses the rice in the cooking liquid (chicken broth) along with rock sugar, a very little anise, and that is about it. The cooking takes about 3 hours, and the liquid is reduced to a thick sauce. He said he doesn't use soy. I didn't get straight whether he included a pre-cooking in plain water to pre-poach the pork before the actual seasoned cooking. He didn't say how much of the rice he uses, but he did say it doesn't take much. He said at home you would only use a couple of Tbsp, so the package would last a long time, but, in his restaurant he goes through the packages very quickly. I asked if it was a shoulder of pork and he said -- 'Yes' but there are 4 shoulders on the pig, and the two in the rear have more bones than in the front. I took it that he uses the front shoulder.
That's about it.
I googled Red Rice and found this link. Scroll down for a picture and a description.
http://images.google.com/imgres?imgurl=use...DUTF-8%26sa%3DG
(That red rice is also powedered and used to give the red color to those red laquered ducks that you see hanging in restaurants.)
Hope this helps, and answers some questions.
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jhlurie Years ago -- I mean YEARS ago, there was a radio commercial for Scrapple ----"Scrapple-oh-de-lay-de-aay, Comes from Philadelph -aye-aay". -----"Philadelphia Scrapple friends, with that advice, my story ends."
Is that still around, anywhere?
Bicycle Lee ---- amazing what a few wonderful spices can do to pig snouts!! I don't know if I would like it if I did not coat it, and fry it so as to get that crispy outer and creamy inner.
I've seen Dim Sum / Dim Sim / Deem Sim or Seem, and probably other spellings. Whatever it's called, I know what it is and that is what matters. Some restaurants have the term Dim Sum on a menu, but they only mean one type -- usually a dumpling, but mostly an open topped dumpling(shao mai). The term actually covers over 1000 items, and I get weak just thinking of the magnitude and variety! LOL!
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balmagowry ----- Reverse chic. I love it!! I also like what your uncle did in that cove. HeeHee!
Classical always will endure. Long after the rock, the heavy, the whatever.
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When I select a restaurant, it is for the food -- not the music. Music should enhance the meal, not take over.
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I don't know if I have ever seen a "coffee table" type restaurant cookbook. I have a Luchow's and a Mama Leone's, but they are just regular cookbooks.
My contribution to the list is a big, colorful, informative, interesting book called "Culinaria" The United Statres - A Culinary Discovery. It covers all the regions in the US and the breakdowns in those regions, as well as the major holidays and such interestings things like snacks, hot dogs, diners, icecream, supermarkets, etc. It has a lot of recipes, but it is more than a cookbook. It is like an encyclopedia of American food. I can't do it justice in these few words, but it is an amazing book.
It does cover ONE restaurant! --- Delmonicos, in NYC.
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If it's too loud, you're too old.
Maybe so, but when I'm eating and talking, I want to hear the music ----- not feel it!
A raz smilie back atcha! (I don't do smiliecoms, either. It's an age thing) LOL!
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Quiet music, in the background, is fine with me. BUT - I want it to be appropriate music ----- Italian music in Italian places, Chinese in Chinese, etc. When I hear 'elevator music' in ethnic restaurants I want those wirecutters!
We're not talking about that LOUD, objectional music at weddings and such, so I won't go into that!
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Amusing! But the author got more out of it than he probably intended. His article went across the pond and got a reaction from the culprits who eat this stuff..
What more can you ask!!
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I have tried to like them. ---- I really have. But they are the one vegetable that I can't take.
My dear mother tried her best to find a way to make them -- mashed, candied, fried --- but there was something about the taste that just got to me.
So I'm an 'ick' ------but I must say that some of the ways to prepare them, in this thread, are intriguing!
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I just finished some Physical Therapy for a back problem and the therapist suggested a small foot stool to ease the back strain when standing for long periods.
jo-mel, i don't WANT to seem dense but--you use the footstool when sitting after standing long periods, yes? Or are you standing with one foot on, one foot off (nah, that even SOUNDS painful).
Sorry I wasn't clear on that ------- While standing, you put one foot on the stool. It takes the pressure of that side of your back. Then switch feet after a while. It was recommended by my Orthopod, and then by the Physical Therapist. That validated it for me.
When I'm in the kitching preparing for a cooking class, I am moving from side to side, but during the class, I am standing in one place. That is where the stool is used. Also, I have a bar stool, and when I can, I half lean/sit on it, while explaining things. That helps a lot
Sitting after standing long periods?? Not me! I LIE down with feet UP! LOL!
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One of the many reasons I chose UVA for my residency was that my wife and I fell in love with Monticello and Charlottesville when we visited for an interview. Monticello is the most incredible historic site I have visited in this country. it provides a real feel for Mr. Jefferson and the multivariate aspects of his life, not the least of which were his agricultural and culinary interests.
I extend a virtual hand-shake to you...Mr. Jefferson, without a doubt!
There is even "Thomas Jefferson's Cookbook" by Marie Kimball. Interesting account on his interest in food. His love for peas was mentioned, but interestingly, there is only one recipe --pea soup. No recipes for the pea itself.
(Husband, daughter and two sons. I loved C'ville!!)
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Clearly a conspiracy, designed to weed out interlopers posing as natives. In my youth, we Bostonians could always spot a "foreigner" because they never understood that Framingham and Waltham were pronounced with a "ham" on the end whereas Dedham and Needham ended with a "h'm."
And while we are working on 'h's------ how about Amherst?
China 46
in New Jersey: Dining
Posted
"scallion pancake with egg
???? What is that?
I know 'scallion pancakes', and I know 'leek boxes', but what is 'scallion pancake with egg'?