SobaAddict70

Toby, it was salt and pepper SHRIMP. (You can make it with squid though, but imho, it doesn't taste as good) 1 pound medium shrimp, unshelled 3/4 t. salt 1 1/2 t. Shao Hsing rice cooking wine 2 T. cornstarch, arrowroot OR water chestnut powder Peanut oil Finely minced garlic (how much is up to you) Finely minced ginger (ditto) Pinch of crushed red pepper flakes or small pinch of freshly cracked black pepper 1 scallion, finely minced 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. Pull off the sharp spine that is about 1/2 –inch long between the soft tail fins. Rinse the shrimp under cold water and set on several thicknesses of paper towels. With more paper towels, pat the shrimp dry. Because the shrimp are deep-fried, they must be bone-dry before cooking. 2. Place the shrimp in a medium bowl, sprinkle with about 1/2 t. salt and the rice wine, and toss to combine. Set aside for about 10 minutes. Do not allow shrimp to sit for more than 10 minutes or the texture of the shrimp will be mushy. Sprinkle the shrimp with cornstarch and toss until well combined. 3. In a wok, heat oil over medium–high heat. Carefully add the shrimp and cook 45 seconds to 1 minute, or just until shrimp turn bright orange. Carefully remove shrimp with a slotted spoon to a platter lined with several thicknesses of paper towels. Remove oil from heat and set aside to cool. 4. Heat a wok (preferably the same one used in step 3) over high heat until hot but not smoking. Carefully add about 1 T. of the reserved hot oil to the wok along with the garlic and ginger, and stir-fry 20 to 30 seconds, or just until mixture begins to brown. Add the shrimp, remaining 1/4 t. salt, and the crushed red pepper flakes (or pepper), and stir-fry 1 minute, or until combined and shrimp are just cooked through. Stir in the scallion and serve immediately. Serves 4. Let me know how it turns out. SA

Yesterday: salt and pepper shrimp; stir-fried choy sum, wood ears and Chinese black mushrooms; fried rice with crispy shallots, Filipino pork sausage and scallions. Nectarines. Green tea. SA

Newbie questions are always welcomed, don'cha know.... SA

Saturday: Your standard workout meal: broiled skinless chicken breasts (rubbed with masala and EVOO), green salad (with a minimal amount of EVOO and white wine vinegar, salt, pepper) and brown rice. Sunday -- pasta with roasted tomato/onion sauce, steamed broccoli; date lassi. Monday -- congee topped with minced pork, Chinese mushrooms and black bean sauce. Spicy pickled turnips. Steamed zucchini. Lemon sorbet with a splash of limoncello. SA

I second the pho with mint.

tommy, you might try cooking it in a sauce of garlic, white wine and herbs -- along with shrimp, scallops and/or crab. maybe add a bit of red pepper flakes for bite. Mint is used extensively in pasta sauces from the Roman region. SA

I very rarely make my own pasta (when I do, I usually roll it out by hand). I'm thinking of getting a pasta machine but don't know where to begin or what model to get. I'm interested in the hand-cranked versions but am unsure as to the cost, best type/brand/model/make, or where to get the most reliable machines, so any advice would be appreciated. Vodka serves primarily as a flavor enhancer, supposedly. I'm not really sure why its there -- although you'll note that the sauce is barely cooked, so the alcohol probably doesn't burn off as normal. Its like pasta with tomato and vodka sauce. I suppose there's a hint of flavor lent by the vodka in that sauce, but otherwise I don't get the point. SA

I'm posting this recipe here for the benefit of cabrales (the egg connection) and others who may be interested. This is a rich dish, and not something I make very often, but it's worth the effort and expense. The original version of this dish was at One Magnificent Mile, a restaurant in Chicago, where it was made with black and yellow fettucine, and accompanied by beluga caviar. The recipe comes from "Lorenza's Pasta" by Lorenza De'Medici (yes, THAT family) (1996, Clarkson Potter, page 111). 1 scant c. fresh ricotta cheese 1 T. vodka 1/2 c. double heavy cream Salt 1 quantity fresh egg pasta, cut into either fettucine or taglierini 4 T. black caviar Bring a large saucepan of water to a boil. Combine the ricotta and vodka and keep warm in a double boiler over hot, but not boiling, water. Heat the cream in a pan and add a little salt. Add salt and the fettucine to the boiling water and cook until the water comes back to the boil and the fettucine float to the top. Drain and toss with the cream in a warmed serving dish. Sprinkle with the ricotta mixture and the caviar, and serve immediately. Serves 4. SA

I'll make you an honorable pinoy yet, Cabrales... pork and tamarind soup = sinigang mixed vegetables with shrimp paste = pakbet. the shrimp paste is called bagiuong. chicken adobo is formally known as adobo rellenong. pork adobo is adobo lechon (accent on the "o"). not sure what the beef stew's name is. the weird dessert is also known as halo-halo (short "a" and "o"). Also there were pieces of Filipino pork sausage -- a bit on the sweet side with major loads of garlic. I briefly considered getting some dry salt fish and diniguan (pork and beef offal cooked in a sauce of vinegar, garlic and pig's blood), but switched instead to the pakbet and kari-kari (oxtails with peanut sauce). I will say that the oxtail sauce was a little less "peanut-y" and thinner than what I'm used to. Also, smaller pieces of oxtails than what I'm more familiar with. I'm not sure what everyone else's reaction would have been with the dinuguan, but maybe that's a project for next time.... If memory serves, Elvie's version is close to the version I grew up with. Their halo-halo is every bit as memorable as the ones I had in Manila when I was a kid. SA

Dinner at Jewel Bako last night with cabrales and grillboy -- cabrales took better notes than I did, and may recall more details. We sat at the sushi bar, and each had the $75 omakase. I'm glad to report that our experience was every bit as stellar as if I had the $100 option. We had many of the highlights reported here. I can't remember all that we were served...but here goes: Amuse #1: Dancing with the Gods sake; Amuse #2: homemade tofu, topped with miniature baby ebi and Kirby cucumber; Live octopus with mizuna, sauced with a hot oil marinade and sundried tomatoes; O-toro tartare topped with Kirby cucumber and golden osetra; Clear clam soup with a single clam and Japanese chervil; Homemade tofu encased in a dashi gelee, topped with a slice of Kirby cucumber and steamed uni; Grilled eel, atop a mirepoix of cucumbers, avocado, grape tomato, and topped with mustard seeds, vinegar jelly, and a light soy glaze; Sashimi amuse: clam marinated in sake and shoyu; Pristine sashimi -- too many varieties for me to name: among other things, amberjack, tailjack, Japanese fresh anchovies, striped bass, o-toro, chu-toro, clam, sweet shrimp, ebi heads -- all with fresh wasabi on the side...; Coconut-litchi sorbet. I had sake for the first time in my life -- Rikka, at the recommendation of Grace Lamb. Quite clean tasting, fruity, and slightly sweet. We even managed to get a free tasting of mantis shrimp -- different from regular shrimp in that it had a coating of roe all around it. Sort of like a cross between crab and shrimp in taste and texture. Cabrales had a tamago lollipop as a post-dessert fix. =) Three hours at the sushi bar last night -- every penny well worth it. I think I've been spoiled. Make your reservations now! SA

At least we're not proclaiming it as a vegetable. Can't remember who did that, either Reagan (during his second term) or Bush. The horror, the horror! SA

Banana ketchup is made from pretty much the same stuff as regular tomato ketchup except that the primary ingredient is mashed ripe bananas. The version I'm familiar with also contains tomatoes, primarily for use as a coloring agent. Its sweeter and spicier than your usual tomato ketchup, not as tangy, and a little more mellow. Try it one of these days, and let me know. Remind me to bring a bottle at the vertical tasting, whenever that is. SA

Well it seemed a little bit much to me, Suzanne. *shrug*

Not to mention a good rendition of homemade ketchup at Home Restaurant on Cornelia Street, in Greenwich Village. And then, there's also banana ketchup, from the Philippines. Shame on you... =P SA

Doesn't that leave too much of a garlic taste? Yes, I know garlic sweetens during cooking, especially if subjected to high temperatures for a sustained period of time, but that seems like the flavor might be a bit overwhelming. Next, you'll be adding entire NECKLACES of garlic. SA

Linguini with the following sauce: Slow-cooked some onions in EVOO, till they were caramelized. Dash of red pepper flakes. 3 anchovy fillets, packed in oil, cooked until the anchovies disintegrated. Generous pinch of paprika. Cooked the onions a minute or two more. Added crushed tomatoes, and simmered over low heat until the sauce thickened considerably. 1 T. of capers at the end. Salt to taste. Topped the pasta with fried bread crumbs. Broccoli rabe with garlic, EVOO and a squirt of lemon. Nectarines. Pellegrino. SA edit: forgot mention of the capers and salt.

Rub short ribs with salt, pepper, and other seasonings of your choice. (I like to stick with salt and white pepper). Working in batches (if necessary), brown the ribs in a Dutch oven, cast-iron, or other large oven-proof pot with a lid, using oil that's been heated until very hot. Be sure to brown the ribs on all sides; transfer to a platter. Pour off all but 2 or 3 T. of fat from the pot and reduce heat to medium. Add diced onions, and cook until golden brown, stirring occasionally. Add some peeled garlic. (I like to use about 15 to 20 cloves. Yes, I know, that's a lot of garlic.) Add your choice of rutabagas, parsnips, turnips, carrots and/or potatoes. You'll want about two to three cups -- a mixture is best. Deglaze with some dry red wine, about two to three cups. Bring to a simmer, and simmer for about 15 minutes while scraping up any brown stuff from the bottom of the pot. At this point, sometimes I add two or three tablespoons of tomato paste or tomato base. (Click here to find out how to make the tomato base. If you use the base, you can vary the amount of base by any number of tablespoons. Another option that I sometimes use is to cook the base down, on low heat, until the tomatoes are a super-thick, jam-like consistency. I find this to be far superior to canned tomato paste.) Return the ribs to the pot and add enough beef stock to come halfway up the sides of the ribs. Simmer, and skim any scum that rises to the surface. Cover, place in the oven and cook until VERY tender, about two to two and a half hours, depending on the quantity of ribs. When the meat is done, transfer the ribs and vegetables from the pot, cover with foil and set aside. Defat the cooking liquid; skim any scum from the surface. Reduce the sauce if necessary, season to taste with salt and pepper, and chopped fresh herbs of your choice. Serve the ribs and vegetables hot, accompanied by the sauce. SA

Chicken broth (the same chicken broth that constitutes wonton soup and egg drop soup) from your local neighborhood Cantonese takeout joint. Perfect for when I don't have the time or inclination to use the real thing, and 95% passable except for the hints of garlic and ginger, but then you'd need a palate like that of Fat Guy's to detect the switch.

Well I can honestly say that my mom has sampled belut in the past when she was growing up. As for now, she's more likely to puke. Me? I'd sooner turn straight. Ok, maybe that's an extreme thought, but you get the idea. SA

Much better. Thanks for the clarification. SA

I'm a little confused as to how you don't consider March to be a good value, when 95% of your report is favorable. Or maybe I'm missing something that's obvious to others? SA

Isn't he reopening at a different location?

Cakewalk -- probably not. I've never made it that way, although you could try. It certainly wouldn't be as fresh tasting as freshly made. When I've made this in the past, I've sometimes dispensed with the buttermilk/oj ice cubes and sprinkled each serving with some finely diced peaches, a chiffonade of mint, and a few drops of mint simple syrup. Let me know if you can come up with anything else. SA

After two weeks of catered food, I'm back in the kitchen (yay for me). Time to flex those cooking muscles of mine...hehe. Shrimp risotto -- prepped some aromatic veggies and made a simple court bouillon. Cooked the shrimp in the cb; strained the cb and reserved. Cleaned, shelled, deveined and chopped the shrimp. Sweated some onion and garlic in melted unsalted butter. Made the risotto the usual way, with a little saffron, using the reserved cb in place of stock. Towards the end, added the shrimp. Salt, pepper, chopped Italian parsley. Green salad with ginger-honey viniagrette. Finished off the orange sorbet. Pellegrino. SA

Somehow, Cabby, I *don't* think you'll be disappointed. Au contraire, actually. SA