Jason Perlow

A basket full of Cocks?

Wow. That's awesome. I totally want that mushroom dish NOW. Ellen, did you manage to bring back any Yunnan ham for Steven, as you were in Yunnan province?

The Gelatos at OTTO, in the Village. WD50 has some impressive desserts and is also a great atmosphere for two people. Micheal Liaskonis's desserts at Le Bernardin, while I have not had them, have been getting raves. But I am not sure if they will seat you just for dessert.

I am not even sure they were real Matsutakes even though they were labelled as such, we bought them from a Chinese grocery. They were $16.99 a pound and it was $1.98 per package of like 4 of them, and they were long with small mushroom tops. Apparently there are several species of matsutake, I sort of assumed they were domestic because they weren't terrifically expensive.

Are Korean Jap Chae type noodles the same as Shirataki noodes? Arent they both made from sweet potatoes? And is Mirin and Sake interchangeable for the purposes of sukiyaki? I didn't have any Sake around. I also realized we forgot to put the Shitakes in.

Tonight, we made Beef "Pseudoyaki" (click)

Originally I started out wanting to replicate the dish melonpan made with Bulgogi marinaded beef HERE, but it turned out I was out of pre-marinated bulgogi meat and I only had frozen sliced ribeye in raw form. Rachel also wanted something different because we had Bulgogi the other night, so I thought hmm.... Sukiyaki? Its cold outside, perfect weather for a hot pot style dish. Since its not really a traditional Sukiyaki formulation by using a true dashi broth as a base, I'm calling it "Beef Pseudoyaki". We didn't have dashi broth handy nor bonito nor kombu, but we had "noodle soup base" which is a convenience product that is almost the same thing, plus shoyu added. First we started by sauteeing a whole mess of mushrooms with some garlic and green onion , sliced hot peppers and some carrot in a wok. The mushrooms consisted of small domestic matsutakes (!!!!), enoki, oyster, and white button. We then dumped in the broth liquid (This is a combination of chicken stock, Japanese "soup base" convenience product, soy sauce, mirin and some water. We adjusted this to taste, and added some sugar, some black pepper and some Japanese red pepper powder. On top of the broth we added par-cooked glass noodles (Korean style, didn't have the Japanese kind handy) and tofu. We then set the burner to low/simmer and added the beef. This is thin sliced ribeye, the kind used to make Bulgogi. This is a premium cut, however. Here is the finished product simmering up, beef not quite done yet. At around this point, we stirred in two eggs. Pseudoyaki in the Bowl.

The simplest possible -- lump crabmeat, with a -little- bit of seasoned breadcrumbs and mayonnaise (maybe with some mustard and cajun seasoning added) as binder. It should be like 85 or 90 percent crabmeat and 10 or 15 percent binder. Nothing makes me crazier than ordering crab cakes at a restaurant and getting something with 30 percent or more binder in it. Form into round hockey-puck like things, pan fry in a neutral flavored oil with some butter added.

http://www.usatoday.com/money/industries/f...at_x.htm?csp=15

When i was a kid, my mom made millions of gyoza and froze them for later use. She bought the little plastic crimping tool and to be honest, it didn't really save much time or effort, but it did put nice little ruffles in the gyoza edge. Also, if I remember correctly, you had to put exactly the right amount of filling or it wouldn't seal. ← Technically, do Pan-Fried Mandoo count as Gyoza? Or are they a different animal? We made these not too long ago, here is the thread (with pics and recipe) where we made some: http://forums.egullet.org/index.php?showtopic=54007 We actually deep fried these, as opposed to pan fry, but the filling itself in the Mandoo was pretty traditional. We used Gyoza wrappers.

How about, MORE MEAT! I think this one has pork loin in it, topped with groud pork seasoned with garlic and Italian herbs. Thats a Crown Roast of Pork fit for a Roman Emperor. Caligula or Julius Caesar even. Its like collapsing under the weight of all that extra meat. One of these days I think we will buy one of those.

Well, sliced rice cakes are used in Chinese cuisine, particularly in Shanghainese regional dishes, just like rice noodles. Tteok I have seen in Mandoo Guk and Tteokbokki, so I am not sure if they are used in other ways.

HFCS rules. Okay, maybe not, but it seems to work in ice cream novelties. Having not grown up with the ITS-IT, I don't have that same sense of nostalgia with the product that some of you Bay Area folks may have, having remembered the "better days". Certainly we've got products around here on the East Coast that have seen better days, so I empathize. But absence makes the heart go fonder. And if something isn't as good as you remember -- and that includes novelty ice creams and food discussion websites, by all means, abstain. Don't put yourself out for our benefit :)

Yeah, I totally agree. As far as commercial Ice Cream Novelties go, ITS-IT is still more or less a low tech, small time family business. We buy novelty type products all the time here, and right now my go-to product is usually the Klondike. But -if- we had ITS-IT avaliable here, fuggedaboudit.

I'll occasionally order it as a donburi with perhaps some katsu as a lunch box type thing, and I also like it in those football-shaped donut things you get at Sunmerry and some of the other Japanese-style bakeries in Asian supermarkets like Han Ah Reum and Mitsuwa. I've never gone and made it out of the packages you can buy, though. Rachel hates curry of any kind.

There's a Jamba Juice in our local Whole Foods in Edgewater, NJ. I've been known to get one on the rare occassion we shop there. They are pretty good, as fruit smoothies go. I like the ones with orange juice as a focal point.

I don't care if they were better 30 years ago. Pretty much everything as it applies to food was better 30 years ago, unless its an issue of where distribution improved our ability to try new things or an advancement in technology actually added something positive. I still want ITS-IT in the NY area. I'm sure one of the local ice cream factories here could come up with a reasonable facsimile, and could replicate something close to the "original". That shipping cost from the ITS-IT web site is pretty killler.

It will probably appear in the NYT archive in about a week. You can find my older stuff here: http://query.nytimes.com/search/query?quer...full&srchst=nyt

No, there is no connection at all.

New Wondee's pics: Tom Yum Goong soup Thom Kha Gai soup Moo Ping Larb Gai Fried Crispy Thai Catfish with Green Mango Salad with Cashew Nuts Bean Thread Noodle Pad Thai Pumpkin Custard

Rice cooked with a bit of chicken stock in it. Its that extra bit of Malaysian or Hainanese in me that I can't get rid of, like that bit of Humanity that Mr. Spock has.

A more traditional Bulgogi prep tonight: Bulgogi with Cucumber Kimchi, Jap Chae Noodles, Mungbean Pancakes and Chicken Rice. Sorry for the out of focus photo...

Korean food tonight: Bulgogi (Soy/Sugar/Garlic/scallion Marinated Sliced Ribeye) with Cucumber Kimchi, Jap Chae Noodles, Mungbean Pancakes and Chicken Rice.

Latkes made tonight for a belated family Hannukah Party tomorrow: These were cooked in a 1/1/1 combination of Peanut Oil, Corn Oil and Rendered Chicken Fat cooked with Onions (Schmaltz). The Latke mixture was a combination of shredded and minced Yukon Gold potatoes with egg and matzo meal.

Latkes made tonight for a belated family Hannukah Party tomorrow: These were cooked in a 1/1/1 combination of Peanut Oil, Corn Oil and Rendered Chicken Fat cooked with Onions (Schmaltz). The Latke mixture was a combination of shredded and minced Yukon Gold potatoes with egg and matzo meal.