SobaAddict70
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Posts posted by SobaAddict70
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I am looking for a good, reputable source for dried porcini mushrooms. The ones I've seen in stores around here are sourced from China and other places, including Russia, with some bags indicating five possible sources. Some I've found on line have negative reviews saying the mushrooms weren't 100% porcini, but rather, mixed with other types.
I want to find some non-Chinese, 100% pure, dried porcinis from a reputable source. Any suggestions?
Try ordering them from Eataly.
http://www.eataly.com/index.cfm?fuseaction=search.results&searchString=porcini
ETA: I only saw Mitch's reply just now. Disregard this reply please.
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Takeout Chinese (which is passable for what it is ... also given the neighborhood (midtown Manhattan)). No pic, sorry.
Wonton soup
Brown rice
Spinach with garlic
Sweet-and-sour fish
Mango Snapple.
Sometimes, I don't want to think about what I'm having. Today is one of those days.
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Unpopular Poet, Please do not take this the wrong way, I 'm just interested. I don't understand why one would choose to cook an egg for 90 minutes when a perfectly cooked egg can be had in a fraction of that time.
That said , your egg does look perfect..
~Ann
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html might help explain why.
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Just getting around to posting pix from a dinner in mid-April.
Chicken skin chicharrónes
Daing na bangus ("crispy fried baby milkfish") ($9)
At lower right is some kind of carrot salad -- carrots, in a sweet-sour vinegar sauce, to cut the richness. The dark green thing beneath the fish is a banana leaf, I think.
Lumpiang barquillos ("crispy, tightly rolled rice paper cigars with beef, pork and aromatic vegetables") ($8), served with a sweet and sour sauce.
This was the first time I had ever seen lumpia as long as these.
Someone in the kitchen has mad frying skillz. These had a touch of greasiness but were otherwise perfect.
At right are small dishes filled with a coconut-sugar cane vinegar sauce infused with minced chile peppers.
The afore-mentioned stuffed squid ($23).
I didn't manage to catch the description and very likely, the server pronounced it wrong. This was merely "fine". Nothing special or out of the ordinary.
Garlic rice ($8).
Basically sticky rice with fried garlic chips, into which was stirred a heavy dose of garlic oil. Quite possibly one of the best dishes from tonight. I must find out how to replicate it. It doesn't beat Mom's garlic fried rice, but it does come close.
Pork adobo ($21).
The restaurant bills this as "spare ribs braised in soy sauce, bay leaf, black peppercorn and sugarcane vinegar, with Idaho potatoes and preserved lemon".
I thought this was an utter failure and a disappointment. Oh, it's okay for what it is, but to my palate, as someone who grew up eating Filipino food, it wasn't garlicky enough or vinegary enough to qualify as an adobo. If you added the vinegar condiment, it woke the dish up but why should you have to do that?
I can appreciate that this isn't Filipino food as I know it, but since adobo is probably THE national dish of the Philippines, you'd think that a Filipino restaurant would get that right. Adobo is as regional as they come and maybe this assessment is my fault (because I was expecting something exciting instead of braised meat).
Ginataang langka ("roasted head on prawns, seared jackfruit, hominy and long beans with bagoong alamang") (M/P).
Bagoong alamang is Tagalog for fermented shrimp paste -- and while there might have been some in there, I didn't taste any.
This was just "okay". Nicely flavored sauce, with a hint of coconut. Not a home run out of the ballpark though.
I will be back in the near future so I can check out a few more things on the menu. I'm curious about the arroz caldo and the kare-kare. But, I think if I want Filipino food, I should just learn to make it myself or go to a turo-turo. I've heard there are a few places in Queens, like this one.
Maharlika
111 First Avenue (East 7th Street)
East Village
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This is a predecessor to the Time-Life FOTW series. This particular volume was published in 1958; B's parents recently gave him their copy. (The one you're looking at is from B's sister who lives in Pennsylvania. We were at her place for Thanksgiving last year. I meant to take more pix of the inside. It has a very "50's" feel to it.)
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Was an experiment tonight -- my partner proclaimed it delicious which is all that really matters in the end.
Garlic shrimp, with ramps and egg on toast
We also had:
Leftover soupe au pistou
Cheese, fruit and honey
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Managed to source the Caribbean volume this weekend.
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you have to be careful if you use them, that they weren't sprayed with pesticides or herbicides.
they're great as tempura, so I've heard.
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Thanks for the explanation.
Egg shopping habits in the UK have thankfully changed massively over the last ten or so years. Free range overtook battery farm eggs in 2012 and several supermarkets only stock free range. Tesco is the biggest supermarket over here; they have said that consumer choice is their priority so still sell eggs from caged hens.
Probably material for another thread (although I'm sure not news to folks who have been around for a while ... you have only to look elsewhere to see the debates/arguments that roil back and forth between those who think one way and those who feel differently
), but the U.S. is regrettably years behind such a state of affairs. Still, some things are better now than years ago, but we have miles to go before the phrase "factory farm" disappears from our vocabulary.-
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Soba, does 'farm egg' mean something specific like 'free-range', or do you mean you got it from the farm?
It's to differentiate them from eggs from factory farms.
The eggs I buy are from USGM, from vendors like Quattro's Game Farm and Violet Hill Farm. They sell heritage meats (heritage beef, pork, lamb, chicken) and eggs that are antibiotic-free/free-range/organic.
There are some folks who don't see a difference between farm eggs and non-farm eggs; it's a big planet, with room for them and people like me.
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nice roast chicken, patrick. my roast chicken is the Thomas Keller recipe which shares one similarity with Marcella's in that they both advocate for trussing.
tonight:
Roasted asparagus and poached farm egg, with mullet bottarga and shaved Appalachian cheese
Soupe au pistou (adapted from pages 92-93 of "My Paris Kitchen")
This differs significantly from the recipe in the book. The pistou was scaled down to serve two people (so 1 cup loosely-packed basil leaves instead of 4 cups), and the method by which the soup was prepared is different (canned chickpeas for example, instead of soaked dried beans).
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if you get anchovies in a can, you can preserve them by covering the unused portion in olive oil. just a tip.
the flavor profile is different with fish sauce, and there are different types which have different uses depending on whatever it is you're cooking. well, you could be like some people on this board who are, mmmm, adventurous; fortunately, this planet is a big place. for myself, if it's FS we're talking about, I prefer patis which tends to go better with Filipino food than with something like say, Thai.
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nice meals, folks.
today, a leisurely brunch:
One-egg omelette, stuffed with Greenmarket asparagus and parmigiano-reggiano cheese; red amaranth and arugula salad
Scallops with garlic and arugula, and crispy heirloom potatoes
served with glasses of mugicha (barley tea)
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A friend reported on another board
The quail was another highlight. There was a glaze on it that I couldn't identify but loved. The bird actually had flavor. The peas were fresh. None of us could figure out what was in the green puree--didn't quite taste like green olive, unless maybe only lightly brined/marinated--but it was delicious. We probably should have asked for more bread (don't know if they would have charged us; if so, it would have been too bad, since the bread with the ham was mediocre) to wipe up the remaining sauces, which were more than we shared and were starting to run together on our individual plates.
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Darn you, rotuts, I thought I was learning a new culinary term. :-D Nonetheless, I agree with you that the smear looks out of place. It's too big, too green, too...something. Soba, what actually was that? It seems the wrong shade of green to be pea puree. What did it taste like?
that was the green olive romesco sauce, which I thought seemed a touch too much presentation wise. tasty though.
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I can't believe we don't already have a thread on this place.
B and I had dinner here last night with a couple of friends. Great place for tapas; we didn't have any of the paellas, but I might come back for those. It's located in a part of Manhattan I very rarely visit. For example, I've lived in this city for 20+ years, and yet last night was the first time I visited Chelsea Market. Shows you what I know.
Some dishes didn't quite work, but most did, and in any event left me wanting to return.
Toro NYC
85 10th Avenue (West 15th Street)
Chelsea
With a bottle of cava, the bill came out to $202 not including tip, or roughly $65 per person for a party of 4.
Jamon served with bread
Spicy shishito peppers with sea salt
Galician octopus, crispy potatoes, charred onions
The octopus was so tender, you could cut it with a spoon.
Marinated quail, with sweet peas, green olives, almonds and Meyer lemon
Wild mushrooms, farm egg, fiddlehead ferns
Cauliflower and kohlrabi with pine nuts, golden raisins, anchovy and pimenton de la vera
A tad salty, but otherwise very good.
Cuttlefish and orzo risotto, with squid ink, goat cheese and jamon
Smoked duck drumettes with apricot-mustard glaze
We thought this was one of the weaker dishes last night. Quite average/nothing special.
Seafood stew, with lobster, sea urchin and parsnips
Meyer lemon pudding, citrus, almond crumble
Strawberry shortcake, sherry whipped cream
COMP DISCLOSURE: the duck drumettes
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I think that vendor was selling them for $5 per pint.
USGM is open Saturday, Monday, Wednesday and Friday.
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Late lunch today....
French breakfast radishes, unsalted butter, sea salt.
Red amaranth and spring lettuce salad, ramp and bacon vinaigrette.
Spaghetti with scallops, garlic and parsley
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today: ramps, herbs, broccoli rabe, green garlic, asparagus, spinach, amaranth, cheese.
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Radish and butter sandwich.
Sancerre, Pascal Jolivet 2013, France
Arugula and chickweed salad, poached farm egg, bacon and ramp vinaigrette
Poached arctic char, glazed carrots with mint
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We've got lots of wild garlic in the garden too ... ramp jam sounds intriguing ... could you guide me to a recipe?
Here's one I've bookmarked for the future: http://foragerchef.com/ramp-jam/
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Rillettes de sardines ("sardine spread").
The recipe for this is from pages 78-79 of "My Paris Kitchen".
B remarked that it was quite delicious and addictive. It's also somewhat rich and best consumed over time, or at a dinner party. I halved the proportions David calls for in the original recipe, and subbed lemon juice for lime juice, but otherwise it's as written.
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Rillettes de sardines ("sardine spread").
The recipe for this is from pages 78-79 of "My Paris Kitchen".
B remarked that it was quite delicious and addictive. It's also somewhat rich and best consumed over time, or at a dinner party. I halved the proportions David calls for in the original recipe, and subbed lemon juice for lime juice, but otherwise it's as written.
Salade parisienne, chive mayonnaise.
Top pic
Clockwise from top right -- cold roast chicken; Jerusalem artichokes; carrot sticks; French breakfast radishes; celery sticks. Not shown are boiled heirloom potatoes.
I adore salade parisienne (better known as "leftovers"). It's perfect for a grazing dinner, and best of all, you can do this year-round. Basically, it's slightly warm or cold cooked meats and vegetables with dipping sauces. Although I had herb mayonnaise, the classic accompaniment is sauce moutarde.
Other ideas include: roast beef, roast turkey, hard-cooked eggs with anchovy fillets; haricot verts or green beans; cherry tomatoes or tomato wedges; pickled pearl onion; steamed Japanese turnips; heirloom radishes.
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What did that poor chicken ever do to you?
LOL
Definitely not a food-styling "moment"; I posted it to my Twitter feed, then deleted it 30 seconds later. Ha ha.
Chicken Kidneys
in Cooking
Posted
I imagine you could probably sub chicken kidneys for the pork kidneys called for here: http://ediblyasian.info/recipes/szechuan-pork-kidneys
I'm trying to recall exactly where I saw kidneys on a menu. That I can't suggests to me that it was some time ago. All I know is that it was some flavor of Chinese, but I can't remember when that was. Sorry to be of no help.