jo-mel
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Posts posted by jo-mel
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Locke-Ober! Lydia Shire has captured the flavor of Lobster Savannah that I remember from the early 50s. I usually like my lobster steamed and eaten outdoors ----with the exception of Lobster Savannah!!
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I guess the dried duck liver didn't 'tempt' anyone.
I went through some of my books and found nothing. One had a recipe for Stir Fried Duck Liver --- but not for the dried.
Also, I did a 'google' and found two items ------ Your request!! and a bit about an area of Taiwan where they produce it. No suggestions for its use.
http://www.google.com/search?hl=en&lr=&ie=...G=Google+Search
Maybe the store where you bought it could give you a clue?
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I guess the sizzling Black Pepper Sauces started with beef. I haven't seen one with short ribs, but I bet it would be good. My favorite, at the moment is a local restaurant that has it with oysters. I'm sure the oysters are canned, but is the dish EVER GOOD! Sliced onions, and as was said --- heads turn when it is put together!
Another restaurant has it with chicken. Their sauce is light in color. It is popular with shrimp and scallops.
When I first tasted Black Pepper Sauce I looked all over for a recipe. NO WHERE to be found!! Not on the Internet, nor any book. I even asked a Chinese restaurant owner I knew, and he had never heard of it. So I came up with my own recipe.
However, now it comes in jars (don't like it) and I've seen it in some books. The jarred sauce is quite dark.
My feeble attempt follows. It is a light colored, but can be made dark with the right soy.
BLACK PEPPER SAUCE
Ingredients:
1 scallion, finely minced
½ tsp. minced ginger
1 cup chicken broth
1 ½ Tbsp. sherry
1 Tbsp. light soy sauce
1 tsp. or more black pepper (to taste)
salt (opt.)
½ tsp. sugar
1 Tbsp. cornstarch
Preparation and Cooking:
--Combine all ingredients in a saucepan and mix well.
--Bring to a boil, while stirring.
--Cook while stirring until thick and bubbly.
--Combine with stir/fried meat and vegetables.
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P.S. --- I still haven't figured out that pink color.
Dejah -- If you are looking for meatballs for students, these can be made in small balls -- better for a crowd. But I also have a recipe for meatballs that I've adapted from two recipes. They are a sweet/sour type, but Chinese S&S -- not the cloyingly sweet stuff, and they are a hit where ever I take them. Everyone wants to know what the sauce is and are surprised when I tell them it is simply sugar, vinegar, soy, water, and sesame oil.
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Just a follow-up on the meatballs, ----seeking that wonderful soft texture.
I used recipes from 4 books.
Craig Claiborne called for pork belly and crushed cornflakes. I figured the cornflakes weren't traditional, so I used his recipe minus them, and made it half pork belly, half fatty pork, no egg, seasons, and stirred in one direction only. They were soft and good, but #4 in rating. (BTW, trying to grind pork belly is a b----!)
#3 rating was from the Chinese Restaurant CB. I used the same fatty pork, no egg, seasoning, and stirred in one direction only. I deviated from the recipe by adding parsley to see if I could make a pink color. They also came out nice and soft, and I thought I could detect a bit of pink. Not much and not as much as I've seen in meatballs I've had in restaurants.
From Calvin Lee's Gourmet Regional, I used fatty pork, egg, the seasonings and stirred in one direction only. These had a better texture than the other two and were good, and rated next to best.
The best were from Wei Chuan Shanghai Style. Again the fatty pork, an egg, stirred on one direction , but these I beat against the sides of the bowl a few times. They had the best texture of all.
The stirring in one direction was just long enough to mix the ingredients and untill the meat started to hold together. No longer.
I have many other recipes in my books for this dish, but I had to limit it somewhere.
The final mix was: to 1 pound of pork, an egg, 2 Tbsp. soy, 1 Tb. Shaoxing wine, 1 tsp. sesame oil, 1 tsp. ginger, 1 tsp. of sugar and pepper about 1/4 tsp. This is not exactly the recipe in the book. My quest was not the flavor, but the texture.
Some were more firm than others because the amount of liquid in the mix, or because of the cornstarch in the mix.
But all were good. I figure the stirring may have made the difference, and the two best had egg in the mix.
I'm sick of looking at, and tasting Lion's Head Meatballs!! LOL!
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About Hong Kong chefs being innovative --- Maybe they aren't more innovative than other chefs, but the changes in Chinese cooking- (aside from fusion cooking) seem to be from Hong Kong chefs. They may have traditional training, but with the international influences in HK, it seems they may have expanded beyond the classical, in their attempt to be creative. When the Hong Kong chefs started to come to NYC, in anticipation to 1997, we began to see Black Pepper Sauces and the mayo stuff. Coincidence?
I'm sure NYC had to have black pepper sauce and mayonnaise shrimp before 1997.
When we had our Chinese restaurant in Philly, we got our chef from NYC.
And that was back in 1991. That's when I started eating stuff like that.
How long before 1997 did the chefs start to leave HK? I would guess it would be long before and because of the changeover. A couple of HK banks opened up early in the 90s in NYC's Chinatown, but they fizzled out.
Do you have any idea how the Black Pepper dishes started? Not as the black pepper in H&S soup and Northern dishes, but as in sauces over sizzling platters, and over beef fillets?
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Since the Hong Kong chefs are innovative, would they be the logical ones to come up with new ideas? Weren't they the ones who gave us that mayonaise topped shrimp -- or was it a scallop?
Are the Hong Kong chefs innovative, or any more innovative than any other Chinese chefs?
Mayonnaise topped shrimp---are you referring to what is often served as a banquet dish--- shrimp with walnuts in a sweet mayonnaise sauce, sometimes served on a bed of broccoli?
There is actually a dim sum dish, scallop that is served in a scallop shell with mayonnaisy sauce on the top of it. Featured in most Hong Kong style places I've been to, but like the special dumpling soups, has only a limited amount cooked so not served in the same quantity as something like siu mai or har gow.
I was referring to the one described by Dumpling. The individual shell with the scallop and mayo-type topping.
About Hong Kong chefs being innovative --- Maybe they aren't more innovative than other chefs, but the changes in Chinese cooking- (aside from fusion cooking) seem to be from Hong Kong chefs. They may have traditional training, but with the international influences in HK, it seems they may have expanded beyond the classical, in their attempt to be creative. When the Hong Kong chefs started to come to NYC, in anticipation to 1997, we began to see Black Pepper Sauces and the mayo stuff. Coincidence?
Of course, this is just my gut feeling. No proof. I could be off the wall.
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Well ---- I just hope that no one comes up with some idea like -- General Tso's Chicken on a Stick!!
Since the Hong Kong chefs are innovative, would they be the logical ones to come up with new ideas? Weren't they the ones who gave us that mayonaise topped shrimp -- or was it a scallop?
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Easy Spirit Walking shoes for me, but I'm going to look into those Danskos!
But the most important thing for me when I am going to be doing marathon time in the kitchen is --support hose. I use the knee-highs, and they truely make a difference. I'm not talking just about the usual daily kitchen meal-making. They are for several hours at a time in a small area.
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.
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I've been making Colcannon for about 25 years and use to cook the kale from fresh, use to cook the onions on the side and then add to the mashed taters use to ------- you get the idea.
Over the years I've made it easier, and now I buy the frozen chopped kale and nuke it till done. I've added garlic and onions to the potatoes as they cooked, and I've added scallions to the potatoes as I mash them.
But today I used a recipe for 'make ahead mashed poratoes, using sour cream and cream cheese to mash them (along with some onion powder/salt, butter, and pepper) and then added the cooked frozen kale. Not 'kosher', but I was taking them to a party where they were reheated. The "make ahead potatoes" recipe kept the potatoes creamy. (You can 'google' them) They were good.
Colcannon is sometimes made with cooked white cabbage, but I believe kale is the original choice.
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jo-mel,
Your recipe for PEARL BALLS:
Can these be frozen after I steam them?
Can't imagine they'd freeze well before they are steamed...?
Ok...duh...
I should have read BOTH pages I printed out instead of focusing on...
" I gotta get to the store before closing for waterchestnuts!"
I will steam then freeze;-)
I just put them on a non-stick cookie tray, or spray a tray with Pam. Freeze, then put them in a freezer bag and pull the air out so that they are like a vacuumed bag. Then take out as many as you wish. Easy!
Freezing the soaked, but uncooked, sticky rice allows the grains to dry out.
Jo-Ann
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The cheesecake already has a sour cream topping layer.
I've decided to feed the ugly cheesecake to my family and bake my friend another one. Thanks for all the help!
Good decision! I'm sure your family is happy with their unexpected treat.
I don't know that much about cheesecake, but would it have been possible to scrape the offending layer off, and add a new one??
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Buy one that fits your biggest pot or wok you can use for steaming. You shouldn't have to pay very much for them either. I have a big one you can see in my eGCI course, and then smaller ones that fit on saucpans. I like the big one because pyrex pie plates fit just right inside and their lip prevents spills. I also have a new gadget that is one of those plate grabber things so you can remove the plates from the steamer without tilting them. You don't really need one, but it does make life a little easier.
happy cooking,
trillium
I have several sizes, too, and the large ones ARE useful for pie plates while still leaving room for the steam to rise. I even have a teeny weeny one - about 2"" across --- but it is simply a conversation piece and a dust gatherer. Those plate grabbers are great! I used strips of cloth to lift plates, until someone invented those gadgets. Smart move!
Susan -- Look for sturdy bamboo baskets. Some have a one piece VERY sturdy basket bottom, and some are VERY flimsy with wide apart slats. After a while, the flimsy ones fall apart. In between are baskets with sturdy slats, evenly spaced so that there are no wide spots for small things to fall through. These usually have a staple holding the inner ring of bamboo together. The flimsy ones are just glued.
They take up a lot of space, so I just hang them on nails, high up on my kitchen walls.
Let us know how you do.
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jo-mel,
I was wondering if you did any updates on the parsley factor on meatballs?
I was planning to make some for our students' international food fair. I will not be there to explain the "pinkness" to all the people, and definitely do not want to see all my meatballs in the garbage!
Saturday is the day for my experimenting. My classes are next week. I will try to test several recipes, and promise to follow up.
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Just had to try this. All the warnings about the sputtering should be taken to heart. But the result is surreal - I made a number of attempts before I got "crispy" spinach. The oil needs to be hot! 375-385F and put only a handful of spinach in at a time as it quickly lowers the temp of the oil. The clue to me that it was done was the change to a very, very deep green of a few leaves or portions of leaves. Thanks for bringing this to egullet!
LOL! I still remember the splattered T-shirt, and the oily table and floor from that first time I fried the leaves!
The taste is intriguing, isn't it!
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I just ate, and they still look good to me!!!!
Using the long grained rice does indeed make them 'rice studded'! Using the more starchy glutinous rice -- which is rounder, the balls are shinier. The nice thing about many of these recipes is that you can add or subtract what you wish and they still turn out fine.
They are fun to make ---and to present I always get oohs and aahs when I take the cover off the bamboo basket. BTW -- what did you steam them in? I always use bamboo, but the aluminum works just as well. They can be steamed on a plate too, but you can only get so many on one plate.
Thanks for the picture. They look scrumtious!
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Although I hardly qualify as the appropriate age (I'm late 30s), I thought I'd throw my $ .02 in...in the early-mid 70s, my dad introduced us to "real" Chinese food--stuff nobody else seemed to be eating except the people running the restaurants! When did that whole Chinese food trend start?
My first tastes of Moo Shu anything, ground chicken sauteed and eaten out of a lettuce leaf, hot & sour soup, and long life noodles for birthday outings seemed so exotic! My friends had only ever had (Lord, can I even type this?) Chicken Chow Mein (does anyone remember those orange CANS in the supermarket???) egg rolls and egg foo yung if they were really adventurous. By the time I was 10, I had been taught by our favorite local restaurant owner how to properly say Gung Hey Fat Choy, and to this day, have surprised people when I've said it.
Good memories, for sure!
You asked when the trend started. I really don't know, but I've been around long enough, and interested in Chinese food long enough to have witnessed the changes --------from Boston's Chinatown in the late 30s, early 40s, when aside from the chow mein/chop suey/egg drop soup, you could get Lobster Cantonese and it's cousin Shrimp with Lobster sauce. Exotic stuff! Even the Sweet Sour Pork was loved.
Again in Boston, (?49-50-51?) in an upclassed Chinese place, I remember dating a guy who could order Moo Goo Gai Pan -- and say it in Chinese -- rather than order Sliced Chicken and Mushrooms! Boy!! Was I ever impressed! That dish was the rage!! Wor Shu Op was another one.
Trader Vic helped bring food out of the Chinatowns with his ribs and exotic diagonal sliced vegetables, and the accent on sweetness. The whole Hawaiian touch was popular, with the cherries and pineapple sweet dishes with the red sauces.
Cantonese was the biggie, until Sichuanese food made its way in, and was so popular that Cantonese took a back seat and was looked down on. As the other regional foods came into favor, Cantonese was still last on anyones list until it made its comeback --- finally! Cantonese cooking has always been highly respected by the Chinese in China. They even have a saying that honors it.
The Hong Kong influence was next, with its chefs inventing interesting new dishes, while still staying true to the fundamentals.
All along, the effects of post-WW2 and the ease on Chinese immigration in the 60s,
brought changes.
I'm presently reading "China to Chinatown" by Roberts, and may have better insight on the whole subject when I finish, but the above brief thoughts are from my personal experiences as the trends changed and broadened from Boston to NYC
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Here in CT it's soda but growing up in Boston it was called
tonic.
Same here! I grew up in Boston and drank 'TONIC'. If I didn't drink tonic, then it was a 'FRAPPE'.
Here in NJ we drink 'soda' but the word 'tonic' brings a flavor to my tongue.
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So happy you had a good experience! The more China46's reputation gets around, the better. I would hate to see it go thru a lean time and be in jeopardy.
Thanks for the peppercorn tip! (Wonder where he gets it??)
You went on a Monday, yet the food was great. I'd heard that you don't go to Chinatown on Mondays as that is the chefs night off. Maybe the chefs at C46 are all excellent cooks!
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As everyone has said, you are getting rid of that scum that you usually see when you are making stock, ensuring a clear broth.
If you do make some stock, make sure that you keep the fluid at a bare simmer, after the first steps, when you are actually letting the chicken and bones flavor the water . If you let it boil for even a few minutes, there is something about the fat molecules breaking down and making your beautiful clear stock ---- milky.
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Hmmmm --
Warm - Mashed potatoes with chicken gravy.
Cold - Whipped cream with butterscotch sauce.
Tan color over white on both. Am I dull or what?
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I haven't sampled many of the DC dumplings, far better to just make them at home!
I think it begs the question, why don't you try to make a homemade variety?Sometimes, when you are making 'pot stickers', try this idea from Hugh Carpenter's "Pacific Flavors.
Rather than just add water or chicken broth to the pan to allow the browned dumplings to braise, he suggests a combination of 1/2 cup chicken stock, some oyster sauce (2 tsp), a tsp of hoisin, some sherry - a couple Tbsp., chili sauce to taste, a bit of sugar, and some grated orange peel -- a couple of tsp.
I have adapted it to use the 1/2 cup (or a little more) of the broth, 1 Tbsp each of the Hoisin and oyster sauces, 2 T. of sherry, skip the sugar and I use the dried orange peel you get in the spice jars. Chili sometimes, sometimes not.
You have to be careful that the dumplings don't burn, from the sugar in the hoisin, when the broth has cooked off.
The result is a dumpling that has absorbed those flavors. You don't need a dip. They are wonderful!!
I usually use the ready made wrappers. (lazy)
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The first time I had 'crispy spinach' was in a Chiu Chow restaurant. Dark meat chicken was prepared and served on a bed of the spinach. (Chin Chew Chicken with Pearl Leaves)
Fragrant Harbor (Ken Hom) says the dish is supposed to be served on 'chili leaves', but says that the spinach 'works just as well'
More on the subject:
Eileen Yin Fei Lo's "Chinese Kitchen" speaks of this traditional Chiu Chow dish, (Chinjiew Chicken -- see other name above) and she says 'chin jiew' is the Chiu Chow term for Sichuan peppercorns, and the fried leaves are shaped like small maple leaves which grow wild and are not available outside their region. They are called Pearl Vegetable. Yin Fei Lo recommends using basil leaves.
I never knew the fried spinach was served as an appetizer. Good idea!!! They are really tasty!
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jo-mel:
thanks for the info. crispy spinach is a delight.
have you ever seen it done with a light dusting of, say, rice flour? do you think it might help? thanks.
The spinach leaves, by themselves, come out so crispy THIN, that they are like the thinest potato chip you can imagine. I wonder if adding any rice flour would thicken them.
Then again -- the rice flour wouldn't adhere unless the spinach was moistened. The coating might take away that special characteristic ---- but give it a new one. I do wonder how easy it would be for moist leaves to be coated with the rice powder. Probably in a big bag and a lot of shaking!
How have you had the crispy spinach? I just did a 'google' on them and found two recipes. They were fried without any coating. One was fried in 375' oil and used salt & pepper as a finish; and the other shredded the spinach, cooked it in oil that was brought to a smoke and tossed with sesame seeds and chopped green chilis after the spinach was drained.
Pork Belly
in Cooking
Posted
Ben- The whole star anise will give flavor to the rub, but do you break them into cloves and stick them in the scored grooves, when the pork is baking, or just let them lie on top?