Gastro888
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Posts posted by Gastro888
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Believe me, I'll be the first to praise the power of pork fat! (or skin!)
Not denying that, however, imagine trying to spoon liquid in a dumpling and closing the bugger. It'd ooze through...*squish*
Unfortunately, the recipe is not on Savuer.com. It is in a 2004 issue...bah.
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Awesome, thanks! =)
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I guess I was thinking that while there are places that survive selling 5 dumplings for a dollar, the normal price for soup dumplings is about 5 times as high. The wholesale place has a smaller difference in pricing ratio I think. I don't think that "stock" inside a soup dumpling is "stock" (or aspic) in the French sense....one website says it's boiled pig skin, which makes sense, a very low cost ingredent loaded with the gelatin needed for a soup dumpling. This goes back to the aspic point people were making. All of these dumpling places must have some techniques for reducing costs. Much as I like them myself.....
I don't know if people care about this but I think at least one well known dumpling place was recently closed by the board of health for a while.
How could boiled pig skin produce a stock/aspic like product inside a soup dumpling? Even if you boiled it for hours on end, you'd still get a wad of skin and there's not much gelatin in skin to be had - if at all. You couldn't put true stock in a soup dumpling - how would you close it? It has to be an aspic-type substance in order for you to close the dumpling and cook it. Otherwise, you'd get a big ol' mess.
(Savuer magazine had a very good recipe for soup dumplings in 2004 - I'll post the info later - if I can find it!
)As for dumpling houses being closes for health reasons, I've been in high-end restaurants where I've seen some health code violations.
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Who knew there were so many onigiri? At our local (and one of only two) Japanese markets here I've only seen the umeboshi and the bonito. I like the combos y'all mention here. Is there a traditional recipe for it or do you just take regular rice and make it into a ball with filling in the middle?
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Yellowtail collar! Salt grilled, please. With lots of lemon juice squirted over it. One time I ordered it at a Japanese restaurant in the DC area and it was drowing in teriyaki sauce. ICK! Totally ruined the flavor for me.
Anyone have suggestions on how to salt-grill collars at home?
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I am not sure how it compared ot Kimchi in Korea, but the Kimchi I get at Korean grocers in the US isn't anymore wet than sauerkraut, chili, a ripe tomato, relish, or plenty of other accepted burger toppings.
I've seen very "wet" and "dry" kimchi. I guess I was concerned about the buns getting soggy from the kimchi juice. Nothing like a nicely toasted bun on top of a perfect burger, ya know.
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Yeah, but the baked bao you get at the restaurants don't have a thin crust like the ones here. So I'm wondering how they do it so that it's fluffy but with the crusty exterior. I wonder if they do a steam/bake sorta combo.
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Kimchi works very well on a burger, placed beneath the meat, a bit of Dijon atop.
Really? Wouldn't it be too "wet" for the burger? I guess it would a Western verison of the bulgogi lettuce ssam you do at Korean BBQ joints.
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Best Today: Mom's homemade "sui gao" - water dumplings. Wonton wrappers with a homemade filling of pork and shrimp and various seasonings. Not wrapped like a wonton.
Most fun today: Potato bread roll with sweetened condensed milk and a glass of whole milk from the Amish market. Oh yeah!
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Can anyone explain why some of the baked bao turned out so thin-skinned and the ones you buy in the restaurants have a more fluffy interior? We make the steamed bao at home but after looking at the baked results, I'd like to find out more secrets to the baked bao before attempting. Thanks!
PS: Great photos, y'all!
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My guess is that they just use fatty pork. When you're selling dumplings five for a dollar and making a living, I don't think you're bumping up your food cost with jellied stock.
Fatty pork? All the better...
But do you really think it significantly increases their food cost? Soup dumplings don't usually cost much more than fried dumplings, do they?
Off topic, but soup dumplings do cost more. In terms of labor and overhead, you have alot more going into soup dumplings. To make a good soup dumpling you have to make aspic and that costs time and money. "Wor tip" or "jiaozi" doesn't involve as much labor/food cost.
Fatty pork rules. Hands down. 'Sides, one must feed da booty ya know....
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Ate there Christmas Eve. Nice decor, sat @ the bar. The bread had a nice cheezy-ness to it. Ordered steak frite. Mayo was extra. Steak was nicely cooked but did not have a "beefy" taste to it (maybe I'm just weird...). Frites were nicely done. The mayo was fluffy - dunno if I am down with that. To me, it lacked a nice creamy texture and tang. It was like fluffed butter. (but is Belgaian mayo supposed to be like that?)
The Belga dessert was faboo. Various chcolate desserts on 1 plate. NICE!
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Is this the same one as the one in Dupont? Their brunch is decent - 9 bucks for chorizo & eggs. Decent but not fab...
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It's ok. Definitely not for a foodie. 'cause the fondue is made tableside & if you get one of those angst-ridden teens as your server, kiss the chance of good fondue goodbye. my experiences have been in the Rockville joint. IMO, make it @ home. Sorry for my post's brevity, had sugery, one hand typing in effect now. :)
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I went to Oahu 3 years ago and had Huli Huli chicken near the North Shore. This family was grilling chicken over charcoal and it was THE BEST chicken I've ever had. Does anyone know what I'm talking about?
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Oh my gosh, that's terrible. *shakes head* I can understand that building managers don't want clutter but that's horrible. Christ.
I remember the huge NO MENUS sign posted in the dorms at Barnard when I went to visit my friend while I was living in Jersey. Funny, as a kid who grew up in a Chinese carry-out, one of my duties was to tuck menus under people's wipers in parking lots (our family joint's in the suburbs of MD)
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Anyone else out there learn the "proper" way to shake the furikake onto your rice?
My husband taught this to my children, you hold the furikake packet (or jar) in one hand over the rice and gently tap the wrist with your other hand.
I suppose my furious shaking over my bowl of rice is noooot so proper?
well if no one is looking....
Good to know! Lord knows I don't want to get my chopsticks tangled up.
Oh, one time I got this great furikake with Ding Dong (big blue cartoon character) on the package. Quite tasty. I'm sure I purchased something intended for kids but nevertheless, it was good.
Can you mix furikake and ikura on rice? Is that a typical Japanese rice topping?
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Lap Cheung in wonton soup? In the broth or in the filling?
*drools* Ahhh, lap cheung. Shoot, why no thread on lap cheung? =)
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I vote H&H for good bagels (next to Zabar's) and a stroll through Dean and Deluca for gourmet food shopping. There's a Japanese pastry store in midtown near Takayashima. It's next door to Alfredo's and it's breathtaking in it's display of Japanese sweets. Contrast that with the Chinese bakeries. Discuss amongst yourselves...
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Lemoncello? Lemon Vinegar? Lemon Sorbet?
I'd just take some pretty wicker baskets and put some lemons in them, tie it with some netting and offer them as gifts to neighbors/friends/coworkers.
Gosh, I wish I had your problem. It's snowing and like 15 degrees here in DC. Boo!
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Malaysian Jerky store on Elizabeth. Veggie stands on the street. Go to Fay Da bakery and film the gorgeous colors on display in the baked goods section. Film some of the "dai pai dong" (street hawkers) places that sell chicken legs for 2 bucks and fried noodles. Go into a Chinese herbal medicine shop.
On an unrelated food note, check out the bling bling on Canal - the jewlery stores are the best I've seen Stateside. (Heaven help my future spouse...) Huge difference between Chinese jewlers and non-Chinese jewlers. The styles and designs are unique. I don't know if they'll let you film it, though.
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Mei Lah Wah Bakery in Chinatown. Best Cha Sui Bao in NYC. Experience the grump old farts along with crumbly old 1950's decor.
Fay Da Bakery - Japanese cheesecake. Damn. Good stuff.
Technique: pressed fried poultry skin
in Cooking
Posted
Heavenly....*drools*