Gastro888
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Posts posted by Gastro888
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I wonder if it is "lye water", gan sui, that gives the joongzi the amber colour. We use this when we make sweet joongzi with the red bean paste. Perhaps it is use in the Taiwanese savory version.
They mix the soy prior to wrapping the joong. It's so different than HK/Cantonese style joong. Very different. I'd like to recreate the northern style joong I had in China - soy sauce, sticky rice and a big ol' piece of fatty pork in the middle. Niiiiice.
Isn't gan sui only used for sweet joong?
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I never heard of those noodles before, hzrt8w. What do you use them for?
Like Yuki said... they are just like other dried noodles. But the addition of dried shrimp roes sure make they much more tastier.
I remember when I was small, my great grand mother used to make shrimp roe noodles for us. When the noodle were ready, she scooped up all the fallen dried shrimp roes in the bag (kind of like tiny sesames), and sprinkled them on top of the noodles. Yum!
Oh yum. Yet another food item on my "foods to take back home" list. I've never heard of them or had them. I will most definitely snag some when I go back next year (woo hoo! Already planning for the trip...)
Oh funny that they call them Chinese donuts. What are pippies? If there wasn't sugar on top, the dough shouldn't have been sweetened.
Sidebar: Sweeten "yau tew" - you're supposed to eat them like that with milk tea, right? I just like mine plain in "jook".
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BAH!
You know, this is what I get for living in an area that has a piss-poor Chinatown - I get the half a$$ed culinary education. BAH! 
I loose Chinese points....
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Ngau lei so... ARRGGHHH... must go dim sum for lunch today...
Gastro-mui, they're not noodles lah.... doughy things!
So precious!
Ai ya, I KNOW what "yau tew" is!
I was only giving you the English translation - what we have on the menu here in the States. I know they're not noodle things...pfft. I found a recipe online for the Chinese buffet donuts. You basically take the premade biscut dough in a tube, fry it up and sprinkle it with sugar. Wow.
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I'll check into the flatiron. Thanks.
Excuse the mispelling, I had only heard of the cut while persuing the forums.
Gee, where were you when I was taking ESL.
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Thanks, mnebergall. Hangar steaks are hard to find in the area so I may go for that but depending on the feedback I get on cowboy cut we'll have to see.
Great, definitely getting the mushrooms and onions on the side. Crumbled blue cheese on steak? Never had it before. I really want to taste the steak and I'm wondering if the blue cheese would overpower the meat.
Oh, wow. That's really nice of them to do that. Man, I'll definitely have to bump up my workouts so that I can dig in at Ray's.
I wonder if I can get the hot chocolate...
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Me too, Malawry!
Hey, since I graduated from Maryland does that mean I get special treatment?
Just kidding.
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Thanks, JennyUptown! I'll call today and ask them to make a note along with my reservation. I wonder if that will be jumping the gun...considering I'm not going for a few more weeks.
What's the difference between their hanger steak and cowboy cut? I thought a cowboy cut is just a really large piece of ribeye. I really enjoy a steak that has a good, rich, beefy flavor to it with some fat on the edge. From my understanding a hanger steak sounds more lean. Is this correct or am I off base?
Horseplay, if it took you an hour to finish it I'm kinda screwed b/c I'm a slow eater!
When I made the reservation, I was told they'd need the table back in 90 minutes. If the cowboy cut is that big how am I going to eat the scallops and the key lime pie? 
Hmm...must take someone who can help me finish the food....
Do they do mushrooms and onions on the side?
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Thanks, Yuki!
I never heard of those noodles before, hzrt8w. What do you use them for?
Funny, "yau tew" is referred to as "fried big noodle" instead of Chinese donut. I wonder if there is a recipe for that sugary goodness you find in buffets. Hmmm.
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I suspect it's used more in northern Chinese cooking than Cantonese. That's just a guess, though.
I suspect not. Five spices, in their seed/grain form or powder form, are used very often in Cantonese cooking.
Most Cantonese BBQ items that you buy: Roast duck, roast pork, BBQ pork, deep-fried chicken, all of them have five spice powder as a dry rub inside (with BBQ pork they are added to the simmering master sauce).
The Hung Shao dishes (red braised dishes), five spices are added to the soy sauce to braise beef, pork, chicken and such.
Snacks: chicken wings (red braised or deep-fried), tea eggs...
Five spices are used in many Cantonese cookings.
The condiment that comes with Cantonese fried chicken (Ja Gee Gai), which you just had: salt mixed with five spice powder
Ok, gotcha on the BBQ meats. Never had a hung shao dish before (I know...and I'm Cantonese...we just don't do those in our house) so I can't comment. I thought tea eggs were a northern thing - not a southern thing. I've only seen the honey-soy chicken wings and the fried chicken wings with a pinch of curry powder in the mix.
I disagree - it's not 5 spice powder. "Wah yeem" is suppose to be Szechuan peppercorn and salt. Unfortunately it's mostly MSG, salt and a bit of 5 spice powder.
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I think Chinese dounuts are those fried balls covered in sugar that you get at Chinese buffets. They're fluffy and kinda breadlike instead of spongy. Think Chinese trailer-park food...not healthy but tasty.
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PCL: cool beans. But you suggested it...hee hee.
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Gosh, I know it's used in making roasted pig. In my family, we use it sparingly in seasoning food prior to cooking - well, depends on the dish. I suspect it's used more in northern Chinese cooking than Cantonese. That's just a guess, though.
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Thanks and go for it howard88!
Oh, I got some proscuitto ends (well, funny looking slabs) from Whole Foods Market today. In the near future, I will attempt to make this dish with it and a combo of the guanciale and pancetta I used earlier. I'm thinking I'll scope out some other variety of pancetta as well.
Farm fresh eggs make such a difference...don't use the supermarket ones!
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Greenfield isn't bad - if you don't know any better. When they first opened, the meat was well seasoned and prepared. Now they don't take the time to season the meat properly or cook it to a charred stage - not burnt but that glorious stage of goodness where you can tell it's been cooked over a wood/charcoal fire. I haven't been there in a while - if you work nearby I would suggest to go during lunch as its cheaper and will give you a good preview of the food.
If you're coming from NYC and hittin' these joints, I think you may not like it. Try it and see.
But for me, in this area, I'd rather take my 25 bucks and hit Annadale and get my meat fix at a Korean BBQ joint instead of Greenfield.
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Will be making my first trip to Ray's soon! Snagged a Saturday night reservation for a few weeks from now. I'm thinking to order the scallops and the key lime pie. I really like the taste of a meaty, beefy steak so I hope I can order the hanger steak. Does hanger steak have any fat along the edge, a la NY strip? I love the taste of charred steak fat. *sighs*
I will get it "plain" - unless they do mushrooms and onions on the side?
Any other suggestions? Thanks, y'all!
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What does dried shrimp roe look like?
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What's BASA? I've never heard of it. Is it a white fish?
Oh Ben, I understand what you mean by titles and names Cantonese people use. Sometimes it's all in good fun. Sometimes, not so much.
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Ok, I will try to put this in as nice a way possible....
Cream has no place in Carbonara...at least, NOT in mine!
The way we do it here, which we have learned/refined over a few trips to Italy, was for every person who is eating 1 egg yolk, and for every 2 people, 1 egg white...this ratio really allows for the 'sauce' to adhere to the pasta, but thats about it, from my experiences you dont want a sauce for carbonara, you just want the egg/cheese/bacon fat to adhere to the pasta, which it does with all that cheese and starch...
I know, I know, mea culpa!
I wasn't sure what gave that carbonara that silkiness in Rome - I figured a hint of cream or half and half. After doing some research, I saw recipes (granted, I should've done this BEFORE I make my first attempt but well, ya know...
) that called for the pasta and some pasta water to be added to pan that was used to fry up the pancetta/bacon/guanciale and then the egg/cheese combo added in. Another recipe did call for the egg whites. But wouldn't the egg whites make it curddle? Given that whites alone cook faster and the residual heat of the pasta is hot enough to cook the whites...And I should've mentioned that I used 4 egg yolks...for me.
I guess that throws the ratio off, huh? Thanks, Susan!
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Thanks, Susan!
I think I'll try using some prosciutto next time as well.
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ABC, CBC, FOB, XTC*, what the hell we're all Chinese. The stigma is on the people who would denigrate anyone because of place of birth.
*extra-terrestial Chinese
Pfft, I won't even begin to tell you how much @#$! I've gotten over the years for being an ABC. "Jook-sing mui-ah". What the hell?
XTC, funny!
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No worries, mate! It's all good.
I have no idea. All I know is that "suet yee" comes in big filets and has silky, white, flaky flesh. Big flakes when you use your chopsticks to eat it. It's delish.
I'm leaning towards cod...
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A year ago in Rome, I had the best pasta carbonara - the sauce was very eggy and the pasta was coated with its velvety smooth richness. The plate of golden heaven had a balance of salt and smoke from the perfect ratio of guanciale and pancetta. The sauce was silky smooth - not a lump or a curdle in sight. Kissed with a hint of percorino this dish will forever stand in my mind as a the benchmark for carbonaras in the future.
This weekend I had my first attempt at creating pasta carbonara. I used this speciality pasta I picked up a Coop store in Florence, Italy. It is like a miniature lasagne sheet - but the width and thickness of linguini. (I apologize, I don't know Italian so I'm unable to tell you exactly what type of pasta this is. Can anyone help out?) I thought the pasta was interesting and the ridges would be provide a good contrast to the smoothness of any sauce - and catch sauce as well.
Ooh, I love grocery stores in Italy - far more interesting than the ones in States. (I'm sorry, but it is true!)
I picked up the majority of the ingredients for my pasta in Florence - from left to right you'll see the pork products I got at the central market. I asked for guanciale and she gave me two types - the one that's mostly fat is the one from the jowl portion and the circular one is the one from the center cheek. The half fat/half lean piece on the right is a verison of pancetta. I used half and half and percorino from Whole Foods Market. Dang, I shoulda gotta some percorino in Italy as well...bah.
The bowl of yolks on the left is from the local farmer's market. Note the lovely "red" of the yolks. Glorious - this is how eggs SHOULD look. When I was separating the yolks from the whites in my hands I could FEEL the egginess of the yolk. They were plump and fresh.
Sidebar: When I get my film developed, I'll post the picture of the stand where I purchased these beauties. Can I just tell you I nearly fainted from pork fat pleasure when I walked into that place? It is sheer heaven for those who love pork. Pancetta, lardo, guanciale, prosciutto...heavenly. Forget buying Italian shoes, I'll be the first in line to smuggle some pork products back into the States!
I minced the two types of guanciale and pancetta into small pieces - turns out TOO small as when I was done cooking them over a medium flame, I ended up with something closer to lardons than slightly undercooked bacon (think British breakfast - soft bacon not BLT bacon). I believe I cooked them too long as well.
Next time, I will adjust the size of the guanciale and pancetta. However, the crunchy pieces provided a good contrast to the pasta and egg in the final dish.
I cooked the pasta in salted water for 9 minutes, making sure it was al dente. After eating perfectly prepared pasta in Florence I didn't want to sully my palate by eating gummy strands of starch. (Pasta snob alert!
) As soon as it was done I drained the pasta, swirled the pasta around the pan that I used to cooked the guanciale and pancetta in so that it could absorb the browned bitts of goodness and a little bit of oil (don't worry, I drained most of it off first!), added the yolks (lightly beaten - I was worried that adding the yolks whole to hot pasta would cause them to poach - I know, worrywart and silly) then thinned the yolks with half and half, added some percorino and black pepper.
I was careful not too add too much as I destest carbonaras that are pale with excess cream/half and half. Ai ya, if I wanted to eat alfredo I would've ordered it, ya know?
And here is the final product in its messy glory.
I would've added a little bit more half and half to the pasta to get a silkier consistency. Otherwise, I thought this was a pretty good first attempt. Now I have to control myself from making it for another 2 months lest my cholestrol go through the roof!
PS: I'm still learning to use the digital camera. Excuse the not-so clear shots!
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No, no, BLACK COD and SEA BASS. We're debating what the English translation of "suet yee" is (snow fish).
What's blackfish?
Food Histories of the Toysan People
in Food Traditions & Culture
Posted · Edited by Gastro888 (log)
I know, I know, I've been so bad! Sorry!! ::ducks and runs::
I like chicken necks because of the great skin to meat ratio. The chicken butt and the bony parts next to it are great. I just started eating lobster heads after watching my friend do it at dinner. I didn't know there was anything there worth eating. This could explain why my cholesterol is not so good for someone my age!
Who here makes tonic soups? And I am still bugging my mom about the "gai loong"/"ham sui gok" recipe. She insists that it's too cold to make now in DC. She likes to fry thme outside because she doesn't want the house to smell of grease. ::sighs:: Small concession but still.