Gastro888
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Posts posted by Gastro888
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Thank you everyone! djyee, thanks for the great list of stores in the Ferry Building! I'm definitely going to head over there with your recommendations. I would love to try some place like Chow - where is that exactly?
Also, how long does sourdough bread last? If I bought it on a Friday early morning for a flight the next day how should I store it in the hotel room so it stays (relatively) fresh? I would like to bring some home to the East Coast with me.
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OH! That looks great, Ah Leung Goh!
How'd you make the wire hanger for the oven? Is that homemade or store bought? I need one of those!
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There might be a small issue with this procedure, Gastro Mui. Where is the dark soy sauce in cooking? Unless you use massive amount of mushroom soy sauce in your marination... braised dishes use a heavy dose of dark soy sauce. May dilute it with some mushroom-soaking liquid. Thrifty thrifty!
And listen to Dejah Dai Ga Jeah... rock sugar... couldn't go wrong...
Oh, oops. I didn't know that. Actually, this is my first time doing something like this so forgive my mistakes. I just grabbed the mushroom soy sauce b/c:
1) I previously used it to marinate a steak that I pan fried and I really liked the flavor it gave the meat so I figured why not?
2) It's there.
I'll throw in some dark soy and rock sugar. Thank you Dai Ga Jeah and Dai Goh!
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Gastro, are those the same dong goo you'vew been soaking for...how many hours now?!
Nononono!
It's a different batch. I ate those other ones already & they were juuuust fine. Hee hee.
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Hi everyone:
I was telling my mom tonight what I was planning on cooking for dinner, which is pork belly braised with daikon & shiitake mushrooms in a chicken broth. Due to a really big lunch (Korean food) and a healthy dose of gelato (gotta love the lab in the LES!), I postponed it until tomorrow. Hence, my hint-seeking post!
The belly's been marinating in:
Mushroom soy sauce
5 spice powder
White pepper
Honey (I figured why the heck not)
I figured I'd brown the pork belly first in a pot. Then add the mushroom soaking liquid, chicken broth, shiitakes and daikon (peelled and cut into bite sized pieces). Bring to a boil and then simmer for about 1-1.5 hours.
My mom said I should blanch *both* the belly and the daikon before cooking. Seeing as I've marinated the belly, this may be an issue. I'll blanch the daikon but I wanted to ask the sage cooks in this forum if there's anything I might be missing.
If my addled brain can remember properly, I'll post pictures apres-dinner. Then again, I'm so frigging scatterbrained now I'm lucky I remember who I am!
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Oooh, thanks everyone! Where can I find an "It's-It" and what exactly is it?
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Thank you, Bond Girl and eje!
Yes, the Moscone Center is where I'll be doing business. There are no In-and-Out burgers out East and I've heard alot about them, so I'm curious to try it out.
Oooh, oysters! That sounds divine.
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If someone doesn't want to eat something, they don't have to eat it. Just don't make me follow your beliefs. I take issue with people telling others what they should not eat. Unless you're paying for my grocery bill/meal...
I digress.
So how does one prepare a soft-shell turtle? I'd be curious to know. Wouldn't the meat be very "sow" if you don't clean it properly?
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Thanks majmaj40! I never heard of the Ferry Building. It looks like it has alot to offer. Neat stores!
How is the In-and-Out buger in SF? Is it worth the hike for me to get there (looks far from the convention center on the map)? I never tried it and have heard so many good things about it.
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I'll be on a business trip in San Fran and I would like to try some of great eats San Fran has to offer but alas, I've only one opportunity to eat on my own (weekday afternoon). Is there a farmer's market, cafe, bakery, ice cream shop, burger joint or anything unique that I can check out that's in walking distance from the Hilton near the convention center? Where would you go? Thank you in advance for your help!
PS: Also, what should I bring home that's a unique food item besides the sourdough?
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You can also find it at Whole Foods and Trader Joe's in Florida, if that's near your 'hood. There's a honey-walnut flavor I need to try. Mmm, nuts & honey!
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Forgot to take photos last night! D'oh!
I made:
Cha siu (well, my dad did and sent it home with me)
Braised cabbage & doong goo with bacon in a chicken broth(super simple and tasty)
Rice
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Actually not everyone I know who's Chinese salts their oil prior to stir-frying. I was just reinforcing what was previously said by the sage cooks in this forum.
I used the doong goo last night in a cabbage braise and they were fine. No noticeable difference in taste or texture.
And yeah, Toisanese don't throw stuff away but my parents and I are getting better at being more, uh, minimalist. We're not as bad as some that I've seen. (shrudder)
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Thank you, melonpan!
I think maybe I added too much water to my jjigae plus it was the homemade cabbage AND bamboo kimchee that might've made the difference in the "creaminess" of the stew. (Maybe the bamboo made a difference?)By "creaminess" I mean that rich, luxurious, smooth taste of a thick jjiage - almost like a bisque. It was still yummy but I want to recreate that type of jjiage.
As for the rice cakes, how long do I reconstitute them for?
Thank you!
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Hi all, I'm new to Korean cooking and had some questions:
1) What type of kimchee do I purchase @ the Korean market to make kimchee jjigae? Also, any tips on making it rich and "creamy"? I learned how to make it from my Korean-Brazilian friend. She told me to:
-Take an amount of "aged" kimchee
-Put it in a pot w/ about an equal amount of water
-Add chopped bacon and pork belly
-Bring to a boil and simmer for 30 minutes
My jjigae isn't as "creamy" as hers; her jjigae had an awesome mouthfeel and it was very uncutous.
2) I'd like to make pajun at home. Is this hard? Do I need the special mix?
3) How do you work with rice cakes - dried ones? Do they need to be reconstituted?
Thanks for your help.
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Awesome thread! More pictures, please! Keep 'em coming!
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M'goy sai Ah Leung goh and Dejah jei! I am getting around to the dong goo tonight. Are they still good if they've been soaking for about, uh, 36 hours? I meant to cook them last night but there was a last minute change of plans.
Good to know about nor mai fan. Honestly, I'm not that crazy about it. I prefer yau fan instead. Or joong!!!
SB: My father salts his oil prior to stir-frying as well. He swears by it.
PS: Toisan=thrifty. hee hee
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Nothing is better for the self-esteem -- as though mine needed a boost -- than seeing one's long-held prejudices confirmed in print, and so I was charmed and warmed by Washingtonian's exile of Huong Que (Four Sisters) -- long touted as the best Vietnamese in town -- in favor of its next-door neighbor and Busboy family favorite, Viet Royale....
Huong Viet is better than Viet Royale, IMO. That's just me, though. I always thought that Huong Que was more Americanized in their style of cooking. I love the bold, bright flavors of Vietnamese food and I found their food to be a bit more tame and catered to more mainstream tastes. Every time I've been to Eden Center the majority of the guests at Huong Viet are non-Asian. Not that there's anything wrong with that but when in Rome...
(FYI Song Que (the deli owned by the same family) makes great drinks.)
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Go down to Chinatown on a weekend & check out the stalls on Elizabeth near Canal. It's not mangosteen season, tho. Wait until it gets warmer.
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Ok, I've some questions for y'all:
1) Can I do anything with the dong goo stems after I've reconstituted them in water? I hate wasting them.
2) How long does naow mai fan keep for in the fridge after it's been cooked?
Oh and a hint from my mama - she keeps all her dried goodies in fridge instead of the pantry for freshness. We've a mini-fridge for this purpose!
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Matuba on Cordell Ave in Bethesda, MD. V. good sushi, reasonably priced. It's our verison (kinda) of Kotobuki, except a bit more expensive and more items are offered on the menu.
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Is that an offer for you to treat?
I've not but I heard from some fellow culinary schoolmates that the dim sum is excellent. I don't really trust their opinion on dim sum so I'll have to try for myself. The idea of expensive and dim sum don't really mix for me - I think my ancestors would spin in their grave.
But I shall put it on my list of things to try.I heard the chef is being lured to open a big restaurant in Bklyn?
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Chicken wings are one of the best parts of the chicken. I'm not giving mine up unless there's some avian flu invovled. Besides, I'm already a spinster according to ancient Chinese culture.
Pass the cha-siu style wings, please!Oh yeah! Men aren't supposed to eat those hard boiled eggs, that's right! (But who would want to eat them anyways unless they're deviled?
) Are there things women aren't supposed to eat? -
Funny, I had a different experience at Jin Fong on Sunday. My friends and I went around noon and the place was packed. The dim sum was pedestrian. The skin on the ha gaow was thick and pasty, the black sesame rolls were flabby and lacked flavor, the cheong fun wasn't smooth and light and overall, the food wasn't hot enough. Also, there weren't enough carts going around and what was on the carts was subpar compared to the great dim sum I've had in Flushing at Gum Fung, Ping's and this seafood restaurant on 37th st (?). But I should try Dim Sum Go Go before pledging my loyalty to Flushing's dim sum.
FAGE (Fa'-yeh!) Total Greek Yogurt
in Ready to Eat
Posted
Whole Foods and Trader Joe's are near St. Paul in Minnesota. They should have it for sale.
I tried the FAGE Tzatziki the other day and it was really good. OK, I confess to something weird - I had it as a dip for my homemade Chinese dumplings with some soy sauce as well. Weird but good.